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Top hygiene marks for one third of Swansea premises

By South Wales Evening Post  |  Posted: April 10, 2013

By richard youle

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MORE than a third of the pubs, restaurants, super- markets, schools and care homes in Swansea have earned a top food hygiene rating.

But more than 200 need to make major or urgent improvements.

Swansea Council inspectors have knocked on the doors of 1,278 premises where food is served since the current scheme was launched in October 2010.

Among the 463 boasting the five-star rating include Indian restaurant Anarkali in St Helen's Road; Billy Bonkers Sweet Shop in Shoppers Walk; Bishopston Comprehensive School and the Windsor Lodge Hotel, Mount Pleasant.

Businesses that achieve a score of five are described as very good. Any venue receiving a score of zero requires urgent improvements.

Councillor June Burtonshaw, cabinet member for place, said: "In general food-related businesses in Swansea are good."

There are, however, seven Swansea premises that have recently received a zero rating.

And more than 200 premises only have a rating of one, which means major improvement is necessary. These include Bonymaen rugby club, which has since requested a re-scoring visit, and Christwell United Reformed Church, Manselton, which has asked for information about a re-scoring visit.

When they inspect premises, food safety officers assess how hygienically food is handled, the condition of the building, and how the business manages and records what it does to make sure food is safe. Prosecutions can result from serious breaches.

The Welsh Government is making it mandatory for premises to display their rating, although the appeal period has been increased.

Food hygiene inspections at Swansea premises which had previously received a low rating dropped sharply in the last three months of 2012.

Staff issues were to blame, said a council report. Now, the authority has confirmed it has completed inspections of every "high risk" business which was due for inspection in 2012/13.

Mrs Burtonshaw added: "Our aim is to ensure food businesses know what is expected of them and make sure the public is not put at risk."

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