Premises Inspection Reports

Schedule

FOOD SAFETY ACT 1990
FOOD HYGIENE (SCOTLAND) REGULATIONS 2006

 

Premises Name:

Mr Chips



Premises Address:

37A Telford Road, Inverness, IV3 5LD




Inspection Date:

14 January 2010


Type of Premises:

Takeaway


Type of Inspection:

Food Hygiene


Areas Inspected:

Entire Premises




Records/Documents Examined:

Cooksafe Document and Temperature Records




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 Paragraph2 (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.

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 on the premises

You need to develop your House Rules Policies e.g. Personal Hygiene, Pest Control, Stock Control, Cross-Contamination etc. Templates for these are contained in the Cooksafe Document. I would further advise you use the all-in-one monitoring sheets and keep regular temperatures records of cooked and hot held foods

1.2 The storage shelf in the rear area was damaged and cannot be adequately cleaned. You are required to repair/renew the shelf to allow it to be thoroughly cleaned and where necessary disinfected.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter V Paragraph 1 (b)
 

Area:Inverness

Premises Types:Take-away

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