Premises Inspection Reports

Schedule

FOOD SAFETY ACT 1990
FOOD HYGIENE (SCOTLAND) REGULATIONS 2006

Premises Name:

Smithton Hotel



Premises Address:

Murray Road, Smithton, Inverness




Inspection Date:

14 January 2010


Type of Premises:

Hotel/Bed and Breakfast


Type of Inspection:

Food Hygiene


Areas Inspected:

Kitchen, Bars, Cellar and Toilets




Records/Documents Examined:

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 Paragraph 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.

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.  Further information on the CookSafe management procedure is available from this service or from the FSAS website - www.food.gov.uk.

1.2 The tiled wall covering in the kitchen had several missing/damaged tiles. 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 II Paragraph 1(b)

1.3 The base unit serving the double sink was badly damaged and cannot be adequately cleaned. You are required to repair/renew the unit 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)
(Immediate action required as this matter was raised on previous inspections)

Area:Inverness

Premises Types:Hotel/Guest House

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