Farr Secondary School

FOOD SAFETY ACT 1990

FOOD HYGIENE (SCOTLAND) REGULATIONS 2006

Premises Name:

Premises Address:

Bettyhill, Sutherland KW14 7SQ

Inspection Date:

11 June 2009 10:00

Type of Premises:

Food Hygiene

Type of Inspection:

Food Hygiene

Areas Inspected:

All Areas

Records/Documents Examined:

Cooksafe

Samples Procured:

n/a

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 2005 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.

Poor repair

The wall covering in the dry goods store was dirty. The wall covering requires to be renewed or repaired and left in a sound, easy to clean condition.

Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter I Paragraph 1(a)

VENTILATION

LEGAL REQUIREMENT

Inadequate/General

The level of ventilation in the kitchen was insufficient. All food preparation and storage areas must have adequate ventilation either by natural or mechanical means. This is to reduce high humidity, room temperatures, cooking odours and airborne particles.
Regulation (EC) 852/2004 Article 4(2), Annex II, Chapter I Paragraph 5

Poor repair

The wall covering in the back storeroom is flaking paint and mould. The wall covering requires to be renewed or repaired and left in a sound, easy to clean condition.

Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter I Paragraph 1(a)

WC FACILITIES

LEGAL REQUIREMENT

No lobby

It was noted that the WC compartment opened directly into the kitchen where food was being handled. WCs must not open directly into a food room and arrangements must be made to install a lobby between the toilet and the food room.

Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter I Paragraph 3

Result:

Area:Sutherland

Premises Types:School/College