Premises Name:
Coul House Hotel
Premises Address:
Contin, Ross-Shire, IV14 9EY
Inspection Date:
12 January 2010
Type of Premises:
Hotel
Type of Inspection:
Food Hygiene and Food Standards
Areas Inspected:
All food areas
Records/Documents Examined:
Cooksafe, Temperature Records, Cleaning Schedule, Menu
Samples Procured:
None
Details:
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.
Food Hygiene Contraventions
1 You are reminded that you are legally required to register your food premises. Please complete and return the registration form as discussed/enclosed.
You must also ensure that the Highland Council has up-to-date information on your business, including notifying any significant change in activities or closure.
Regulation (EC) No 852/2004 Article 6(2)
2 I was pleased to note that work had recently been carried out on your Cooksafe policies. However it appears that the following policies still require to be completed.
* Personal Hygiene
* Pest Control
* Waste Control
* Maintenance
* Stock Control
* Allergens
* Cross-contamination
You will note that I have enclosed an updated Cross-contamination policy and an Allergen policy which have been released by the Food Standards Agency and will require to be completed.
(Regulation (EC) 852/2004 Article 5 Paragraph 2 (a))
3 The refrigerator door seal in the still room was ripped. The damaged doorseal requires to be replaced.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter V Paragraph 1(a), (b)
4 There was build up of mould on the internal sufaces of the ice making machine. The affected surfaces require to be washed thoroughly with a food safe fungicidal agent.
Regulation (EC) No 852/2004 Article 4(2), Annex II, Chapter V Paragraph 1(a)
5 Items of raw and ‘ready to eat’ foods were being stored together in the freezer. It is recommended that raw and ‘ready to eat’ foods are stored physically separated to avoid incidents of cross contamination.
Food Hygiene Recommendation
6 You are strongly recommended to devise a system whereby prepared foods that are not going to be consumed or discarded that day should be appropriately date marked. This applies to frozen and refrigerated foods.
7 Food Hygiene legislation requires people selling food to look at all their activities and to identify hazards which might occur from people eating the food they sell or make. This includes the need to look at allergy risks. You are recommended to instigate of the following points to improve your food safety management system.
• Keep accurate information about all the ingredients and train staff to take allergies seriously and tell the truth, don’t guess. If necessary, the chef should talk directly to the food-allergic customer. Some businesses keep a file with ingredients for each dish listed for ease of reference when there is a query. Such a list must reflect changes in ingredients and be reviewed regularly.
• If a dish is contains nuts, ensure this is reflected on the menu/product description eg strawberry and almond shortbread.
• Display notices asking customers to ask if they have any food allergies of intolerances to ask for information.
• Always keep product name and ingredients list with the food stored or find another way to be sure that you can identify all ingredients in every food you handle.
• Staff who deal with customers should be briefed in encouraging them to mention any food avoidance needs and discussing any allergies or intolerances with them.
• Keep a binder of delivery notes and product information.
• Put emergency procedures in place so that in the event of someone falling ill through suspected food allergy, then the correct action can be taken swiftly.
This list is by no means exhaustive. Further information can be obtained from the anaphylaxis campaign at www.anaphylaxis.org.uk or the Food Standards Agency at www.foodstandards.gov.uk
Please find enclosed a leaflet for your information.