A survey of the ice from 54 restaurants in central Finland revealed that as much as 47 percent was of poor quality.
Forty one percent of the ice cubes tested were of "passable quality" and a mere 12 percent were deemed "good."
One sample was found to contain intestinal and coliform bacteria.
Jyväskylä Environmental Health Services Director Kari Lampivuo said that often, ice machine maintenance was not done regularly or not done at all.
"[Some] do not understand that these machines need to be cleaned," Lampivuo said. "The general level of hygeine was poor and it amazed us."
Samples were taken from the ice maker and ice storage containers. They measured the ice machine’s internal and external cleanliness. They also checked the restaurant’s cleaning and maintenance schedules.
The operators were also asked when the ice makers and containers were last cleaned.
