Lanna Thai Restaurant

Schedule

FOOD SAFETY ACT 1990
FOOD HYGIENE (SCOTLAND) REGULATIONS 2006

Premises Name:

Premises Address:

21 Queensgate, Inverness, IV1 1DF

Inspection Date:

10 June 2009 12:20

Type of Premises:

Restaurant

Type of Inspection:

Food Hygiene

Areas Inspected:

Kitchen and Stores

Records/Documents Examined:

Temperature Records, Training Records and Cleaning Schedules

Samples Procured:

None

Details:

Note
This schedule only covers the areas inspected as they were found at the time of the inspection. It should not be inferred that all hazards and defects within the premises have been identified. The responsibility for complying with legislation lies with the proprietor and your own checks should be carried out as a matter of routine.

This schedule contains contraventions and recommendations. Contraventions are items that must be addressed to ensure your compliance with the above legislation. Recommendations are items I strongly recommend be adopted as good practice although they are not direct requirements in terms of the above regulations. All recommendations appear in italic type. When considering work to deal with contraventions there may be other ways of achieving compliance with the law than those I have suggested. Alternatives may be used provided they are of equivalent effect. If you are in doubt as to the acceptability of alternatives please contact me.

Please note that Regulation 17 of the Food Hygiene (Scotland) Regulations 2006 makes it an offence to contravene or fail to comply with the requirements of EC Regulations 852/2004 and 853/2004. Regulation 4 of the General Food Regulations 2004 makes it an offence to contravene or fail to comply with the requirements of EC Regulations 178/2002.

General

1.1 Although controls appeared to be in place at critical points at the time of the inspection, you have not carried out a systematic analysis of the hazards present at each stage of your food operation. (Regulation (EC) 852/2004 Article 5 Paragraphs 2 (a)

You need to provide some evidence that your business is following procedures that control all significant hazards. As a minimum you must be able to explain how you have carried out the analysis of your food business when the matter is discussed at the next inspection or revisit.
Having taken account of the nature and size of your food business I would expect the following documentation to be provided:

• Food Safety Management Procedure/ HACCP
• Delivery monitoring
• Stock rotation
• Pest control
• Equipment maintenance

Your food safety management procedure/HACCP documents must be kept up-to-date at all times and all documents and records must be retained for an appropriate period.

I would strongly recommend that you follow the guidance contained in the document CookSafe, issued by the Food Standards Agency Scotland (FSAS), to guide you through compliance issues. A copy of which you have at home and not on the premises.

1.2 The wooden surround at the service point in the kitchen is inappropriate for use where high risk foods are prepared/handled. The surround requires to be suitably sealed to ensure it presents a surface which can be effectively cleaned and sanitised.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter V Paragraph 1(b)

1.3 The seal behind the sink in the kitchen was damaged and not in a clean condition. You are required to clean/renew the seal.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter V Paragraph 1(a)(b)

1.4 You are advised to review the training needs of your staff on a regular basis. Refresher or update training should be provided where necessary. It is recommended that update training be undertaken at least every 3 years.

Result:

Area:Inverness

Premises Types:Restaurant/Cafe/Canteen