Fancy food can mean dirty food; Chez Roux edition

I don’t know who Albert Roux is (right, exactly as shown) but apparently he runs a restaurant at the Rocpool Reserve hotel in Inverness, U.K.

Some friendly food safety inspectors visited Chez Roux, which opened at Rocpool Reserve in April 2008, and found the place in violation of 11 food hygiene laws, including not washing dirty floors, failing to provide hygienic hand drying facilities, obstructing a hand wash basin, and preparing food next to a sink filled with dirty water.

Inspectors also found the staff toilet compartment, which was also used as a staff changing room, opened out directly into the bread mixing area and store room, a matter the restaurant was advised to address in a previous inspection in October 2008.

Rocpool Reserve’s Norbert Lieder and Albert Roux, responded,

“We strive to achieve the very highest standards within our restaurant and hotel and fully support the work of The Highland Council. It is disappointing that in this case some areas of our service have been found to be short of both our and the council’s expectations. We take the report’s recommendations seriously and will be addressing its findings as a matter of urgency.”

Fancy food doesn’t mean safe food. Clean it up, fancy pants.

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About Douglas Powell

A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time