Fire officers prevented a potential disaster after they were able to douse a blaze at a Chinese restaurant in downtown Port-of-Spain yesterday.
According to reports, the fire began in the kitchen of the restaurant located at lower Charlotte Street, Port-of-Spain, shortly before 2 pm yesterday. Within minutes of employees of Assing’s Take Away Restaurant reporting the fire, tenders from the Wrightson Road headquarters arrived on the scene, cordoned off the area and began to evacuate surrounding buildings.
As police officers assisted street vendors in clearing their goods from the surrounding area, the fire officers got to work on controlling the blaze which began to spread throughout the derelict wooden and concrete building which also houses the Toy Shan Chinese Association and a variety store.
It took less than 45 minutes to bring the blaze under control and almost two dozen fire officers battled the blaze. Four tenders, several water trucks responded to the report.
No one sustained any injuries from the fire and the subsequent evacuation. However, one employee at a neighbouring business place was reportedly taken to hospital after complaining of symptoms of prolonged smoke inhalation.
The fire did not appear to hamper activity along the shopping thoroughfare as vendors continued to ply their goods to pedestrians who were attempting to catch a glimpse of the fire officers in action.
Speaking to reporters afterwards, Divisional Fire Officer Peter Neverson, who led the response, explained all the staff in the affected buildings escaped without injury.
Neverson said he and his team were able to contain the blaze at its point of origin but they could not immediately say what caused it.
“We have to wait until personnel can go in and conduct their investigation. We should know the cause within 48 hours,” Neverson said.
Officers commended
Fire Officers’ Association president Leo Ramkissoon, who was on the scene to give his members moral support, commended them for their response in an brief interview afterwards.
“Our officers once again displayed their ability to operate efficiently and effectively under the strenuous conditions of their job,” Ramkissoon said. While he lauded the officers efforts, he noted that his association was still in negotiations with the Chief Fire Officer over issues with faulty equipment being used by officers.
“The problems with equipment were minimal today but we are working on resolving them,” Ramkissoon said.
The T&T Guardian attempted to speak with the owner of the restaurant but he refused to comment as he spoke on his cellphone while watching as fire officers remove their hoses out of his water drenched business. Investigations are continuing.