Last Modified February 06, 2013
We carry out regular checks on all food premises.
Visits are carried out, as far as possible, without prior notification and are priority programmed according to the degree of potential risk, to ensure higher risk premises are visited more frequently than those in lower risk categories.
During an inspection, officers will want to reassure themselves that potential food safety risks have been identified by the business, and that there are adequate controls in place to prevent any problems. They will look at manager and food handler training, as well as the condition of the premises and equipment.
Where practices or conditions are not satisfactory, every attempt will be made to resolve the situation by informal means, but where poor conditions persist, or where there is a risk to public health, it may be necessary to resort to formal action. This could involve either the service of legal notice, prosecution or, in extreme cases, closure of the business.