Caterer Gourmetz received a S$13,000 fine on 9 October 2026 for food-safety offences uncovered during investigations into a gastroenteritis incident involving River Valley Primary School pupils.
The company admitted three charges covering inaccurate food labels, inadequate cleanliness and maintenance, and storage practices that left food vulnerable to contamination. Three other charges were considered when determining its sentence.
45 Pupils Affected, One Hospitalised
In its 9 October update, the Singapore Food Agency (SFA) said it and the Communicable Diseases Agency (CDA) had received reports in January involving 45 pupils who became ill after eating food supplied by Gourmetz.
One pupil needed hospital treatment and has since recovered.
Gastroenteritis is a condition in which the stomach and intestines become inflamed. It can cause diarrhoea, vomiting and abdominal pain.
Gourmetz was running the school’s canteen under the central kitchen meal model when the incident occurred.
Bento Labels Gave a Later Preparation Time
During an inspection on 28 January, officers found bento meals already packed for delivery at about 6:48am. Their labels, however, gave a preparation time of 8:30am.
CNA reported that the prosecution explained why the discrepancy mattered: preparation timestamps help track how long meals have been held before consumption, with a recommended four-hour consumption period.
The court imposed the S$13,000 fine requested by the prosecution. The company’s representative offered no mitigation, meaning no arguments were presented to seek a lighter sentence.
Inspections Found Dirty Storage Areas and Exposed Food
The investigation also uncovered problems at Gourmetz’s premises at 1 Enterprise Road.
According to court documents reported by AsiaOne, the 16 January inspection found damage to the rubber seal on the meat chiller’s door. Inspectors also discovered grime on a rack inside the seafood chiller and black spots on the vegetable chiller’s ceiling.
Further storage breaches were found on 28 January. Raw chicken was placed on dirty surfaces, while frozen pastries had been put into a freezer without covers.
SFA Reiterates Operators’ Responsibilities
SFA said food businesses must keep their premises sanitary and in good condition, and meet its food-safety requirements. It also urged consumers who encounter unsafe practices to report the details through its online feedback form.
School central kitchens had already been receiving additional scrutiny. In a parliamentary reply on 3 February, the Ministry of Sustainability and the Environment said SFA had intensified checks on kitchens supplying meals under MOE’s programme since August 2025.
The ministry explained that central kitchens undergo more frequent inspections because they prepare or process food on a larger scale.
