Revealed: Brid restaurants, pubs and takeaways that need 'major improvement'

All the establishments scored a one out of five food hygiene rating.
All the establishments scored a one out of five food hygiene rating.

These are the Bridlington restaurants and takeaways where health inspectors say “major improvement” is needed.

All received a one out of five food hygiene rating – for reasons ranging from poorly kept records to the unhygienic storage of food.

The inspections are carried out regularly to check that anywhere selling food meets the requirements of food hygiene law. Officers will check:

l How hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and stored.

l The condition of the structure of the buildings – cleanliness, layout, lighting, ventilation, other facilities.

l How the business manages what it does to make sure food is safe and so that the officer can be confident standards will be maintained in the future.

The government says: “Each of these three elements is essential for making sure that food hygiene standards meet requirements and the food served or sold to you is safe to eat.”

The standards of hygiene are then ranked on a scale, ranging between zero and five.

A rating of zero means “urgent improvement is required”, while a five means hygiene standards are “very good”. If the highest rating is not achieved, the officer will explain to the owner or manager what improvements they can take to improve the business’s hygiene.

Contact the Foods Standards Agency if you disagree with your rating*

Ratings:

Gossip Bar, Malborough Terrace
Date of inspection: October 17 2016
Inspector’s findings:

• “The floor covering in the bar and kitchen is damaged and cannot be easily cleaned”
• “There are a number of areas of bare wood in the bar and cellar which cannot be easily cleaned”
• “The food premises were not maintained in good repair and condition, namely: there is a hole in the wall in the kitchen”
• “The gents’ toilet does not have adequate ventilation”


Charcoal Grill Pizza and Kebab House, Lansdowne Road
Date of inspection : October 12 2016
Inspector’s findings:

• “...it was noted that you do not have in place a documented food safety management system”
• “Your food premises, or some parts of it, were not kept clean, namely: the floor of the rear store room, the floor of the small store room, under the drinks fridge, and a number of areas in the preparation room”
• “Ready to eat foods were being stored next to raw foods in fridge two
• “The same storage containers are being used for both raw and ready to eat foods
• “...it was noted that the temperature of the food stored in fridges six and seven was too high”
• “A number of areas of the wall in the preparation room are damaged”


Burger Hut, Garrison Street
Date of inspection: June 3 2016
Inspector’s findings:

• “You have not registered your food business with this authority”
• “There was no wash hand basin for food handlers”
• “The premises were insufficiently proofed against access by pests due to the open aspect of the ceiling”
• “The food premises were not maintained in good repair and condition, namely: most of the walls and work surfaces were constructed with wood and despite having a coat of varnish, are not capable of being adequately cleaned and disinfected”
• “Your food premises, or some parts of it, were not kept clean, namely the container used to collect waste water from the sink”
• “It was apparent during my inspection that the level of food safety awareness amongst your staff was inadequate. This was because the freezer was operating at about -4°C. The freezer should operate at around -16°C

The Upper Crust Hot Bread Kitchen, Prospect Street
Date of inspection: November 2 2015
Inspector’s findings:

• “You have been previously advised of the need to put in place a documented Food Safety Management Procedure...I understand that you do not have such a document”
• “There were an insufficient number of wash hand basins provided in the premises considering the layout of the premises”
• “The floor covering the unit was cracked”
• “Areas of the walls were not washable”
• “During the inspection it was noted that raw eggs were being stored next to bread cakes. This could lead to possible contamination”


The Corner Bar, Promenade
Date of inspection: October 29 2015
Inspector’s findings:

• “You have not registered your food business with this authority or advised us that you have taken over as the operator”
• “You do not have in place a documented food safety management system”
• “Your food premises, or some parts of it, were not kept clean, namely the ice machine”

The Bay Court Hotel, Sands Lane
Date of inspection: July 20 2016
Inspector’s findings:

• “...you have been previously advised of the need to put in place a documented Food Safety Management Procedure...during the inspection, little evidence was available that critical points had been identified”
• “No Safer Food Better Business manual was available at the time of this visit
• “Although fridge temperature records were available the temperatures recorded daily were mainly in the range between 10°C - 12°C being beyond what is acceptable for chilled foods which must be kept at or below 8°C”
• “[Employee] as the main food handler and your husband who assists most days have not received training in food hygiene matters”
• “There was no soap at the designated kitchen wash hand basin”

Saffron Indian Cuisine, St John Street
Date of inspection: March 2 2016
Inspector’s findings:

• “Although a Documented Food Safety Management System is in place at the premises there was no evidence that the system has been reviewed”
• “It was noted that dirty sponge scourers were in use at the kitchen sink”
• “Several items of food equipment namely a fish sliver, a sharpening steel and knives were damaged such that pieces could break off and contaminate food”
• “The ceiling skylights in both the kitchen and the store room were dirty and affected by cobwebs”
• “The tile grout was dirty and greasy across the wall surface adjacent to the wash up sinks”
• “The control panel to the front surface of the walk-in chiller was dirty and greasy”
• “The internal and external surfaces of both Samsung microwave ovens were dirty and congealed with dried grease and food residues”
• “The trigger spray bottles used for dispensing cleaning solutions were dirty and greasy”
• “Dirty pots, plates and cutlery from the previous evening service were stacked at the wash-up sinks”
• “Numerous hand contact points around the kitchen and store room were dirty and greasy, namely: taps at the wash hand basin and wash up sinks, electrical sockets and switches and a digital probe thermometer”
• “The vinyl floor in the store room was dirty particularly between and beneath items of equipment such as chest freezers and shelving units”
• “The white Mclamine work surface adjacent to the kitchen wash up sinks was damaged”


Royal Indian Takeaway, Quay Road
Date of inspection: November 9 2016
Inspector’s findings:

• “You do not have in place a documented food safety management system”
• “It was noted that dirty cloths were in use”
• “There were several wall surfaces throughout the premises which were not properly finished to enable effective cleaning and periodic disinfection”
• Contravened Food Information Regulations 2014 which require food businesses to provide specific information relating to allergies


Royal Dog and Duck, Flamborough
Date of inspection: October 17 2016
Inspector’s findings [key points discussed]

• Lack of food safety management procedures
• Inadequate supervision and training
• Poor stock control and rotation of high risk foods
• Unsatisfactory standards of cleaning
• Inadequate structural maintenance

Lezzet, South Cliff Road
Date of inspection: February 2016
Inspector’s findings

• “The following items were dirty: Fridges, chest freezers, electric kebab knife, hot chicken display unit, plastic flour containers, can opener, bain marie”
• “Your food premises, or some parts of it, were not kept clean, namely: the structure of the premises was generally dirty at wall, floor and ceiling junctions in all rooms including the toilet lobby and taps on the wash hand basin”
• “Pizza base tins with dough in them were stored directly on the floor”
• “High risk foods made as a batch and then cooled/frozen for later use were not date labelled at all”
• “The same type of containers (ice cream and large mayonnaise tubs) were used for the storage of raw and ready to eat foods. Containers cannot be sterilised on site since there is no dishwasher”
• “Food was found on your premises which was past its use-by date, namely: sliced chorizo, pastrami and chopped chorizo”
• “The mixer tap to the sink was loose and difficult to operate”
• “The biffa bin you have in the side shared passage was overflowing with refuse sacks and the lid could not be put down properly”
• “The ventilation system was not operating properly– the air was very smoky once cooking commenced”
• “There was no evidence on site to show that [employees] have received training in food hygiene matters”

High Street Fisheries, Flamborough
Date of inspection:
Inspector’s findings:

• Food handlers have not received training in food hygiene matters
• Mushy peas, gravy and curry sauce were being kept in the bain-marie from lunchtime until the premesis closes...without any temperature monitoring
• Sliced spam in the refrigerator was being held above 8°C
• Evidence of flies was found in the servery, kitchen and storage area of the shop
• The floor in the storage/preparation area of the shop was dirty.
• “The following items, with which food comes into contact, were dirty: A chest freezer, a Delonghi microwave oven, plastic racking
• There was no soap or hygienic hand drying facilities, for example paper towels, at the rumbling/chipping shed wash hand basin