en Health prevention and protection Health prevention and protection پژوهشي Research <span style="font-size:9pt"><span style="font-family:&quot;Minion Pro&quot;,serif"><b>Introduction</b>: Environmental health indicators in food preparation and distribution centers are of critical importance due to their direct impact on consumer health. Environmental health experts are responsible for overseeing sanitation standards in public facilities, such as restaurants. Given the pivotal role of health indicators in improving the quality of services provided to customers, this study aimed to assess the environmental health status of restaurants in Mehran&mdash;a major transit hub for Arbaeen pilgrims and travelers visiting the holy shrines&mdash;in 2026.</span></span><br> <span style="font-size:9pt"><span style="font-family:&quot;Minion Pro&quot;,serif"><b>Materials & Methods</b><b><span style="font-size:11.0pt"><span style="font-family:&quot;Times New Roman&quot;,serif">: </span></span></b>This descriptive cross-sectional study was conducted using a census method on all 13 active restaurants in Mehran. Data were collected through observation, interviews with managers, and the completion of the standard Ministry of Health and Medical Education sanitation inspection checklist (form code:101/920318). The collected data were analyzed using Excel software.<span lang="FA" dir="RTL" style="font-family:&quot;Times New Roman&quot;,serif"></span></span></span><br> <span style="font-size:9pt"><span style="font-family:&quot;Minion Pro&quot;,serif"><b>Results</b><b><span style="font-size:11.0pt"><span style="font-family:&quot;Times New Roman&quot;,serif">: &nbsp;</span></span></b>The findings indicated that the compliance rates with regulations for personal hygiene, food hygiene, equipment hygiene, and building safety were 76.37%, 77.33%, 73.28%, and 69.23%, respectively. Notable deficiencies included: lack of valid health cards (46.15%), lack of valid food hygiene training certificates (61.54%), failure to implement self-control and self-reporting systems (100%), inadequate waste management and pest control measures (53.85%), and substandard restroom facilities for staff and customers (61.54%).</span></span><br> <span style="font-size:9pt"><span style="font-family:&quot;Minion Pro&quot;,serif"><b>Conclusion</b><b><span style="font-size:11.0pt"><span style="font-family:&quot;Times New Roman&quot;,serif">: &nbsp;</span></span></b>To improve environmental health indicators in the studied restaurants, it is essential to foster continuous interaction between restaurant owners and environmental health inspectors, conduct regular training courses, and implement systematic supervision. Furthermore, health authorities should prioritize the establishment of self-control and self-reporting protocols and collaborate with regulatory bodies to address these non-conformities and ensure food safety.</span></span><br> &nbsp; Environmental Health, Restaurant, Mehran City, Ilam 18 27 http://jhsp.medilam.ac.ir/browse.php?a_code=A-10-86-1&slc_lang=en&sid=1 Zahra Mirjafari 1003194753284600505 1003194753284600505 No Student Research Committee, Ilam University of Medical Sciences, Ilam, Iran Ali Amarloei amarloei1348398@gmail.com 1003194753284600504 0000000349719596 Yes Department of Environmental Health Engineering, School of Health, Ilam University of Medical Sciences, Ilam, Iran