Hoste Arms owner confident of turnaround after hotel’s one out of five food hygiene rating

Brendan Hopkins, owner of The Hoste in Burnham Market, is aiming for a top food hygiene rating after a re-inspection. Picture: Matthew Usher. Brendan Hopkins, owner of The Hoste in Burnham Market, is aiming for a top food hygiene rating after a re-inspection. Picture: Matthew Usher.

Sunday, June 22, 2014
10:14 AM

The owner of a Burnham Market hotel is working with council officials to bring major improvements after the venue was given a food hygiene rating of one out of five.

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The Hoste, which regularly welcomes celebrities, is due to be re-inspected within the next two weeks, at the request of owner Brendan Hopkins, who said he aimed to achieve the highest possible 
rating.

The inspection was carried out by officials working for the Borough Council of King’s Lynn and West Norfolk as part of the Scores on the Doors scheme.

Mr Hopkins said: “The issues raised by the council in the inspection three months ago relate particularly to documentation and training and not the quality of the food.

“We are working closely with the council officials to ensure our re-inspection in the next two 
weeks achieves the highest possible rating.”

The council’s inspection report concluded that it had some confidence in management but that food hygiene and safety were bad and structural compliance was poor.

It stated that soap and hand drying materials were missing at hand basins and risk of cross contamination was posed by the same 
work surface being used to prepare raw and ready-to-eat foods and 
raw and ready-to-eat foods being stored together in the chiller and freezer.

It added that fridge temperatures were over legal limit of eight degrees Celsius and the “ubiquitous” use of tea-towels to clean down chopping boards and surfaces, wipe hands, clean plates and hold hot items –together with the practice of “slinging them over the shoulder”– created a risk of physical and biological contamination.

The report also noted, during a change to the kitchen, an intervening space had not been installed between the food areas and toilet; a Food Safety Management System or monitoring records for Critical Control Points were not available during the inspection; and staff needed training in food hygiene.

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