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Food Premises and inspections to ensure compliance

Food Premises and inspections to ensure compliance

All food premises in the District of Ashfield are subject to planned, programmed  inspections or interventions by Environmental Health Officers. These are arranged on a risk based inspection frequency.

Inspections are carried out:

  • Unannounced as part of the programmed inspection schedule
  • Following a complaint
  • Following a confirmed food poisoning report from the Health protection Agency
  • For sampling purposes or as part of a survey or targeted campaign. 

On some occasions, prior notice of a visit is made; for example at domestic premises where at least 24 hours must be given or where the presence of the owner or manager is considered necessary.

The types of food establishments where we carry out inspections include: 

  • Restaurants and take-aways
  • Pubs and clubs (including sports, social and health clubs)
  • Retail premises such as supermarkets, bakers, butchers, grocers, greengrocers and newsagents
  • Market stalls selling food
  • Schools and child care facilities which provide food
  • Residential and nursing homes
  • Hospitals
  • Community lunch clubs (even when run by a charitable or non-profit organisation)
  • Domestic premises from which a food business is run
  • Food manufacturers based within the borough

The main purpose of a food hygiene inspection is to establish whether food is being handled and produced hygienically and that it is safe to eat.

We do this by identifying any potential food hazards and the associated risks and assess the effectiveness of any control measures/ food safety management systems to prevent the hazards or risk from affecting the safety of the food.

We will also identify any contravention of food safety legislation, provide advice & information to rectify any contravention found. We also encourage & promote continued improvements in food hygiene standards and adoption of good practice.


New or existing business advice

If you are the owner or manager of a new food business or have taken over an existing food business, please contact us. This will allow us to provide you with any advice required. We will then update our records and your premises will then be scheduled  for an inspection.

We can provide advice and information to new or existing businesses over the phone, or if you visit us at our Council Offices - the first hour of advice is provided free of charge and further assistance can be provided at a reasonable rate contact us for further details.

Alternatively you can request that we visit your business and provide you with bespoke information and advice tailored to your individual business needs. There is a fee for this however Businesses that follow and correctly  implement all the advice regularly receive a Food Hygiene Rating Scheme Score of 5.

This advisory visit will occur prior to you subsequently receiving an unannounced Food Hygiene Inspection where your Food Hygiene Rating Scheme score will be assessed .

We provide  a window sticker for your  business to display and the score is uploaded to the Food Standards Agency Website (across England and Wales ) click here


Request for a rescore

If you have received an inspection, and received an FHRS score of less than 5 you can request a re-score after you have made the improvements required in your food hygiene inspection report.
To arrange for a re-score, please contact the Food Team for details and/or download a request form, the cost for this service is  £180.00, VAT exempt.

Additionally, if you are a new business and would like to receive a pre inspection Food Hygiene Rating Scheme audit visit, please contact the Food Team to book an appointment.

Prices for this service vary, dependant on the type and size of business, but as a guide  prices start at £120.00 EXC VAT for a small retailer and a typical Pizza and Fish & Chip shop.

A Kebab and Fried Chicken Takeaway Cafe and Restaurants would be in the region of £180.00 EXC VAT due to the increased risk of the food prepared, cooked and served and the increased amount of time needed to ensure the correct procedures are discussed.