A devastating gas leak at Sydney restaurant Haveli Riverstone has claimed one life and left six others in hospital, highlighting critical safety concerns in the hospitality industry. The incident at the popular Indian restaurant chain has prompted urgent calls for enhanced gas safety protocols across commercial kitchens.
Emergency services rushed to the Haveli Indian Restaurant on Garfield Road in Riverstone at approximately 9:15am on Tuesday morning following reports of a suspected gas leak. NSW Police confirmed one person died at the scene, while six others were transported to Blacktown Hospital in stable condition.
Five NSW Police officers were among those hospitalised after responding to the emergency call. Fire and Rescue NSW Superintendent Adam Dewberry confirmed that multiple people inside the two-storey building “had been overcome by gas”.
Emergency services responded to the fatal gas leak at Haveli Indian Restaurant in Riverstone
Carbon Monoxide Poisoning Suspected
NSW Ambulance officials suspect carbon monoxide as the toxic gas responsible for the tragedy. The colourless, odourless gas poses particular dangers in restaurant environments where multiple gas-burning appliances operate simultaneously.
Superintendent Dewberry revealed that “the air quality in the whole building, two levels, has been compromised.” He added that it was “obvious to the first arriving emergency services that the air quality in the building was compromised“.
Hazardous materials specialists are conducting comprehensive air quality testing throughout the premises to determine the exact source and nature of the contamination.
Restaurant Chain’s Safety Record Under Scrutiny
Haveli operates as a well-established Indian restaurant chain in western Sydney, with venues in both Riverstone and Stanhope Gardens. The family-owned business has built a strong reputation for authentic Indian cuisine and traditional hospitality.
The restaurants offer extensive menus featuring popular dishes like butter chicken, paneer tikka masala, tandoori specialties, and fresh Indian sweets. Both locations serve the diverse western Sydney community with dine-in, takeaway, and catering services.
The incident has raised serious questions about gas safety protocols across the chain’s operations and the broader hospitality sector.
Hidden Dangers of Carbon Monoxide in Commercial Kitchens
Carbon monoxide emerges from incomplete combustion of fuels including gas, oil, and wood in areas with inadequate ventilation. Restaurant kitchens face heightened risks due to multiple gas burners, ovens, and heating equipment operating in confined spaces.
Australian workplace safety standards limit exposure to 30 parts per million averaged over eight hours. However, even short-term exposure to higher concentrations can prove fatal.
Warning signs of carbon monoxide poisoning include:
- Headaches and dizziness
- Nausea and fatigue
- Shortness of breath
- Confusion and drowsiness
The medical community describes carbon monoxide as the “silent killer” because victims often remain unaware of exposure until severe symptoms develop or carbon monoxide detectors sound alarms.
Carbon monoxide detectors are essential safety equipment for commercial kitchens.
Industry Safety Implications
This tragedy highlights broader workplace safety challenges that extend beyond hospitality. Recent incidents involving workplace safety in mining operations demonstrate the critical importance of robust safety protocols across all industries.
Safety experts recommend installing carbon monoxide detectors in all indoor workplaces using fuel-powered equipment, ensuring regular maintenance and calibration according to manufacturer specifications.
The hospitality industry must prioritise:
- Regular gas appliance servicing and inspections
- Comprehensive ventilation system maintenance
- Carbon monoxide detector installation and testing
- Staff training on gas safety protocols
- Emergency response procedures
Regulatory Response Expected
Food safety authorities and workplace regulators will likely review current gas safety requirements for commercial kitchens following this incident. The tragedy may prompt mandatory carbon monoxide detection systems in high-risk hospitality venues.
International safety standards already require carbon dioxide monitoring in many restaurant and bar environments where CO2 cylinders are used for beverage systems. Similar regulations may extend to comprehensive gas safety monitoring.
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Investigation Continues
NSW Police have launched a comprehensive investigation into the suspected gas leak, with no further information currently available. Authorities urge anyone with relevant information to contact Crime Stoppers on 1800 333 000.
The investigation will examine maintenance records, ventilation systems, and operational procedures to determine the root cause of this preventable tragedy.
The hospitality industry must learn from this devastating incident to prevent future losses. Enhanced safety protocols, regular equipment maintenance, and comprehensive staff training represent essential steps toward protecting workers and customers in commercial food environments.
As emergency services continue their investigation, the broader business community should review their own workplace safety standards to ensure robust protection against similar risks.
