Katy Clifton of Get West London writes a Southall restaurant owner was fined more than £155,000 after council officersfound staff handling food with unwashed hands and cooked food next to a filthy mop bucket.
Chini Chor, in South Road, was taken to court by Ealing Council’s food safety team after the restaurant was found breaking food hygiene laws on two occasions.
The owner, Ravi Kumar Bakshi, pleaded guilty at Ealing Magistrates’ Court on Monday (October 16) and was ordered to pay more than £155,000 in fines and costs of £2,810.
During two inspections, staff were seen handling foods without washed hands and the access to the sink was obstructed by colanders stored on the floor.
Cooked foods were stored next to a mop bucket and foods were placed in dirty cardboard boxes.
Equipment for preparing foods, such as a cheese grater, had build-ups of dirt and were not washed properly, council officers found.
As of Thursday (October 19), the restaurant has a food hygiene rating of one.
Councillor Ranjit Dheer, cabinet member for community services and safety at Ealing Council , said the Southall restaurant showed “no improvement” between the visits.
Yorkshire Coast Radio reports Diversorium Ltd, the company which owns and operates the Downe Arms, a country inn hotel in Wykeham near Scarborough, has been fined £8,000 for two serious food hygiene related offences after an outbreak of Campylobacter food poisoning was traced back to contaminated chicken liver pate eaten at the hotel.
Following a prosecution by Scarborough Borough Council, Diversorium Ltd pleaded guilty at Scarborough Magistrates Court to two offences under the Food Safety and Hygiene (England) Regulations after 21 people fell ill following a Christmas party night on 17 December 2016 and a Christmas break package at the hotel during the same month. The court ruled that fines of £5,000 and £3000 respectively should be paid for the offences. The company was also ordered to pay the council £2170 in costs.
The council’s Environmental Health team received complaints from those affected by the food poisoning and during the subsequent investigation it was apparent that there were a number of issues which were not consistent with good hygiene practices and food safety management records were incomplete. In particular, the process for preparing the chicken liver pate had not been validated by appropriate temperature monitoring and recording, and food safety was not being managed effectively. The extensive investigation, carried out in conjunction with Public Health England, concluded that the pate was the most probable cause of the illness. The business was subsequently marked down to a food hygiene rating of 1 (major improvement necessary).
Liverpool Crown Court heard Deborah Briton, 53, and partner Paul Roberts, 43, tried to claim compensation by stating they and their two children had fallen ill on holidays to Majorca in 2015 and 2016.
But the couple’s social media showed posts where they boasted of holidays full of “sun, laughter and fun”, reports the Daily Mail.
Briton sobbed as she was sentenced to nine months in prison after admitting four counts of fraud in the private prosecution, brought by holiday company Thomas Cook.
Roberts, who was sentenced to 15 months after admitting the same offences, cried and shook in the court throughout the hearing.
The court heard the couple, from Wallasey, Wirral, tried to claim nearly £20,000 ($33,800) for the fake gastric illnesses and would have also cost the holiday firm a further £28,000 ($47,323) in legal expenses had their claims been successful.
Sentencing, Judge David Aubrey QC said their claims had been a “complete and utter sham”.
He said the claims, made in August last year, must have required planning and premeditation.
He said: “Why? Pure greed. Seeking to get something for nothing.”
On the same day that Australia celebrated national egg day with vid-clips of schoolchildren pronouncing their love of eggs, the UK Food Standards Authority says it’s OK for pregnant women to eat raw eggs.
These are both so wrong on so many levels.
The UK’s contribution to international cuisine has been mushy peas and mad cow disease.
The UK Food Standards Authority’s contribution to food policy has been cook your food until it is piping hot, and now, it’s OK for pregnant women to eat raw eggs.
With five daughters, I’ve spent a lot of time around pregnant women, they may feel like Rocky Balboa, but biology don’t work that way.
The Food Standards Agency has announced a change to its advice about eating eggs – infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked eggs that are produced under the British Lion Code of Practice.
The revised advice, based on the latest scientific evidence, means that people vulnerable to infection or who are likely to suffer serious symptoms from food poisoning (such as infants, children, pregnant women and elderly people) can now safely eat raw or lightly cooked hen eggs or foods containing them.
We had previously advised that vulnerable groups should not consume raw or lightly cooked eggs, because eggs may contain salmonella bacteria which can cause serious illness.
The decision to change the advice is a result of the findings from an expert group that was set up by the Advisory Committee on the Microbiological Safety of Food (ACMSF) in February 2015 to look at egg safety. Its report, published in July 2016, highlighted that the presence of salmonella in UK eggs has been dramatically reduced in recent years, and the risks are very low for eggs which have been produced according to food safety controls applied by the British Lion Code of Practice. More than 90% of UK eggs are produced under this scheme.
Heather Hancock, Chairman of the Food Standards Agency, said: “It’s good news that now even vulnerable groups can safely eat UK eggs without needing to hardboil them, so long as they bear the British Lion mark. The FSA has thoroughly reviewed the scientific evidence about the safety of these eggs, and we’re confident that we can now change our advice to consumers.
“The major reduction in the risk of salmonella in Lion eggs is testament to the work carried out by egg producers. The measures they’ve taken, from vaccination of hens through to improving hygiene on farms and better transportation, have dramatically reduced salmonella levels in UK hens.”
A range of interventions have been put in place across the food chain as part of the Lion scheme including: vaccinating hens, enhanced testing for salmonella, improved farm hygiene, effective rodent control, independent auditing and traceability, and keeping the eggs cool while transporting them from farm to shop.
Great. Show us mere mortals the numbers.
And any science-based body that recommends cooking food until it is piping hot is seriously suspect.
The Crab in the Park Central Hotel restaurant, Exeter Road, Bournemouth, UK, which boasts two AA Rosettes and its chefs are ‘Michelin-star trained’ has been given a zero food hygiene rating after food inspectors launched an investigation.
‘Urgent improvement is necessary’ at after an impromptu inspection earlier this year.
Alex Winter of the Daily Echo writes inspectors raised concerns under the category ‘management of food safety’, which includes assessment of the system or checks in place to ensure that food sold or served is safe to eat and evidence that staff know about food safety.
However, the inspectors also found improvements are also needed in categories ‘hygienic food handling’, which includes preparation, cooking, re-heating, cooling and storage, as well as ‘cleanliness and condition of facilities and building to enable good food hygiene’.
Seafood mains on the à la carte menu begin at £18.95 for ‘The Crab’s posh fish and chips’, while lobster linguine is £26.95.
The restaurant also offers delicacies including sashimi tuna tartar, scallops and octopus.
The manager of the Park Central Hotel had not returned calls from the Daily Echo at the time of going to press.