<![CDATA[Food safety remains a major public health concern in food service settings because inadequate hygiene and sanitation may increase contamination risks. This study aimed to describe health promotion based hygiene and sanitation practices, focusing on kitchen sanitation facilities and food handlers’ behavior at Megah Kupi Restaurant, Medan, Indonesia. A descriptive observational study with a quantitative approach was conducted in the restaurant kitchen during 2026. The study included all food handlers and sanitation facility components observed during the study period using a structured observation checklist and photographic documentation. Ten kitchen sanitation indicators and ten food handler behavior indicators were assessed as compliant or non compliant. The mean of the indicator level compliance percentages presented in the tables was 56.5% for kitchen sanitation facilities and 73.5% for food handlers’ behavior, giving an overall descriptive mean of 65.0%. Major sanitation deficiencies included the absence of a grease trap and employee lockers, inadequate pest and rodent prevention, incomplete wastewater drainage coverage, and concerns regarding water quality. Behavioral deficiencies included inconsistent use of hair covers and food covers during serving. The findings indicate that hygiene and sanitation practices had not been implemented optimally. Strengthening sanitation infrastructure, routine supervision, food safety education, and supportive workplace policies is recommended to improve hygienic behavior and reduce food contamination risks. The observation also identified variation among individual indicators, with the highest compliance found for kitchen floors, utensil washing facilities, apron use, and non-smoking behavior. These findings provide a descriptive basis for prioritizing facility improvement and reinforcement of hygienic practices through routine health promotion activities.]]>
