All food businesses are subject to routine food hygiene inspections from our officers; visits to premises are usually carried out without prior notice. The frequency of inspections is decided by a risk analysis, so that those premises that present the greatest risk are inspected most frequently.
During an inspection, officers will want to ensure that potential food safety risks have been identified by the business, and that there are adequate controls in place to prevent any future problems. The officers will inspect records and may take photographs and samples. They will make sure that managers and food handlers are properly trained and will check that the condition of the premises and equipment is satisfactory.
Where conditions are not satisfactory, every attempt will be made to resolve the situation, but where poor conditions exist or where there is a risk to public health it may be necessary to resort to formal action.