Your food hygiene rating

Camden operates the national Food Hygiene Rating Scheme. This is designed to help
consumers choose where to eat out or shop for food by giving them information about the
hygiene standards in food outlets when they are inspected to check compliance with legal
requirements. Details of how ratings are calculated are enclosed.

Based on the standards found at the inspection your rating has been calculated as follows :

Compliance with food hygiene and safety procedures 15

Compliance with structural requirements 15
Confidence in management/control procedures 20
Total score 50
Highest (this means poorest) individual score 20
Food hygiene rating 1

A sticker showing your rating is enclosed. You can tell your customers how good your hygiene standards
are by putting the sticker up in the window or on the door. If you do not have a suitable glass surface,
you could fix the sticker onto a transparent surface before fixing that onto a wall or other surface. Please
remove any sticker showing your previous rating. To continue to display a previous rating may constitute
an offence under the Consumer Protection from Unfair Trading Regulations 2008.

Your rating will also be published on the Food Standards Agency’s website at www.food.gov.uk/ratings
between two and four weeks from receiving this letter.

Where can I get further information?

If you have any questions or concerns about your inspection report or about your food hygiene
rating, please contact me by telephoning or by email at
.

Yours sincerely,

Environmental Health Officer

 Inspection Ref No: 051137
Inspection Report

Schedule A – Legal Requirements

Food Safety
The following were contraventions under the Food Safety and Hygiene (England) Regulations
2013, unless otherwise stated. These set out the basic principles that all food business must
follow. They focus on identifying and controlling food safety hazards to make sure that food
produced is wholesome and safe for consumption.

Completion
Work required
date
Food hygiene and safety procedures

1. Potential for cross contamination of allergens

Food containing allergens such as peanuts, almonds and hazelnuts

were not separated from other foods at the self -service breakfast
table. Allergens including dairy milk and other types of non-dairy milk
were prepared in stainless steel jugs that were not labelled or colour
coded to ensure that there was no cross contamination. The coffee
machine spouts were being cleaned (of milk or milk substitutes) with
the same cloth.

At all stages of production, processing and distribution, food is to be

protected against any contamination likely to render the food unfit for
human consumption, injurious to health or contaminated in such a
way that it would be unreasonable to expect it to be consumed in that
state.
Regulation (EC) No 852/2004 Annex II, Chapter IX, 3

You should ensure suitable measures are in place to prevent Immediately

cross contamination of allergens.
2. No separate wash hand basin for washing hands – ground floor cafe

It was noted that as there was no dedicated wash hand basin, staff
were unable to wash their hands effectively. Regular hand washing is
important for personal cleanliness. All staff should be reminded of the
need for this prior to starting or returning to work, and specifically:
 After using the toilet;
 After handling rubbish;
 After smoking;
 After taking a break;
 After handling raw food.
 In between tasks

Regulation (EC) No 852/2004 Annex II Chapter VIII Para. 1

Provide a suitably located wash hand basin designated for

cleaning hands to the ground floor café. 11th May 2018

3. Ready to eat food held at ambient temperatures for a period

exceeding 2 hours before being discarded

Ambient hold – e.g. the open display counter holding food including
ready to eat sandwiches etc. was only holding products at an
acceptable refrigerated temperature of below 8ºC when items were
stored directly on the bottom of the fridge and towards the rear. Other
items held at ambient temperatures on the shelves above were at a
temperature of 20.7ºC and were not discarded after 2 hours as
documented in the HACCP procedure. No waste log was being kept.
Please note that time controls on displayed food were referred to in
the previous inspection report dated 31st March 2017.

Food Hygiene (England) Regulations 2006 Schedule 4 para 2 (1)

If you do not intend to discard food held at ambient temperatures Immediately

after 2 hours as per your HACCP document, ready-to-eat food
should be stored above 8°C.
 Structural requirements

4. No separate wash hand basin for washing hands – ground floor cafe

There was no wash hand basin provided for food handlers working in
the ground floor cafe. One deep sink was being used to wash food
equipment and hands.

An adequate number of washbasins is to be available, suitably located

and designated for cleaning hands.
Regulation (EC) No 852/2004 Annex II, Chapter I, para 4

Provide a wash hand basin with adequate supplies of hot and 11th May 2018
cold, or appropriately mixed, running water, soap and hygienic
means of drying hands. Properly connect the wash hand basin
to the drainage system and ensure that everyone understands
that it is for hand washing only.

5. Isolated areas of mouse droppings

There was an isolated area of mouse droppings to the first floor

kitchen next to the wine cooler. Mouse droppings were also found in
the area of service pipes/cables to the ground floor catering staff room
(near the staff WCs).

Please note that attention to pest proofing was highlighted in the

previous inspection report.

Food premises are to be kept clean and the layout, design,

construction, siting and size of food premises are to permit good food
hygiene practices, including protection against contamination and, in
particular, pest control.
Regulation (EC) No 852/2004 Annex II, Chapter I, 1(a) and 2(c)

Ensure that cleaning schedules are sufficient to keep the floor Immediately
clear of mice droppings and ensure that pest proofing is
adequate.

6. Food equipment stored on the floor

Food packaging and a toaster were being stored on the floor in

cupboards situated next to the café area.

All articles, fittings and equipment with which food comes into contact
are to be kept in such good order, repair and condition as to minimise
any risk of contamination.
Regulation (EC) No 852/2004 Annex II, Chapter V (b)

Please ensure that food packaging and equipment are suitably Immediately
stored to minimise any risk of contamination.
 Confidence in management/control procedures

7. Staff not following documented Hazard and Critical Control Point

(HACCP) procedures

Staff were not following the documented HACCP procedures for:

 Ambient hold – e.g. the open display counter holding food

including ready to eat sandwiches etc. was only holding
products at an acceptable refrigerated temperature when items
were stored directly on the bottom of the fridge and towards
the rear. Other items held at ambient temperatures on the
shelves above were not discarded after 2 hours as
documented in the HACCP procedure. No waste log was
being kept. Please note that time controls on displayed food
were referred to in the previous inspection report dated 31st
March 2017.

 Cooling – e.g. the Oxtail stock cooling time/temperature was

not logged.

 Stock cooking – the procedure described by staff was not as

per the HACCP procedure.

 Vacuum packing – the procedure described by staff for

cleaning and disinfecting the vacuum packing equipment was
not as per the HACCP procedure. The cleaning schedule
does not refer to the cleaning and disinfection of the vacuum
packing equipment.

 Cleaning – cleaning schedule shows morning checks, cleaning

and disinfection are not being recorded as completed.

Food business operators shall put in place, implement and maintain a

permanent procedure or procedures based on the HACCP principles.
The HACCP principles include establishing documents and records
commensurate with the nature and size of the food business to
demonstrate the effective application of measures.
Regulation (EC) 852/2004 Article 5 para 1, para 2 (g)

Please ensure that staff follow the documented HACCP Immediately

procedures.
8. No documented HACCP for preparation of cold buffet and sandwiches
(online orders) to the ground floor preparation room (to the rear of the
café)

Some salad items are cooked in the kitchen and brought down to the
ground floor preparation room where sandwiches are also prepared
however these processes were not documented in the HACCP plan.
At the time of inspection, the salad items were found to be held in a
display fridge at a temperature of 14ºC.

Ensuring that your HACCP system reflects the food production

operations on site was also highlighted in the previous inspection
report.

Food business operators shall put in place, implement and maintain a

permanent procedure or procedures based on the HACCP principles.
The HACCP principles include establishing documents and records
commensurate with the nature and size of the food business to
demonstrate the effective application of the measures set out in the
food safety management document. Food business operators must
also ensure that any documents describing the procedures developed
are up-to-date.

In addition, documents and records that demonstrate the effective

application of a HACCP plan must be kept up-to-date and available for
inspection.
Regulation (EC) 852/2004 Article 5 para 1, para 2 (g) and para 4(b)

Please ensure that the HACCP document is reviewed, updated 11th May 2018
and completed prior to introducing a new process.

9. Review HACCP plan for the use of unpasteurised cheese

Your HACCP plan includes a recipe for unpasteurised goats cheese.

You also serve goats cheese however the label on the goats cheese
had been removed and I was unable to verify if it was unpasteurised.

Consumer advisory statements

As discussed customers must be advised that high risk dishes such Immediately
as Steak tar tar, salmon gravlax and unpasteurised cheeses could
have adverse effects on their health.

When considering whether food is unsafe (or safe) regard shall be

had to information provided to consumers, and in particular to those
consumers in vulnerable groups, see example text below:
“The Food Standards Agency advises that the consumption of
raw or less than thoroughly cooked (products of animal origin,
such as meat, offal, fish and shellfish, unpasteurised cheese) can
increase your risk of illness. This especially applies to children,
pregnant women, the elderly and those with weakened immune
systems. Please see NHS choices for more information”

Article 14 of Regulation 178/2002, para3 (b), and para4 (c)

10. Staff training refresher

Staff require refresher training with regard to the following:

 HACCP procedures including following documented
procedures and monitoring and keeping accurate records to
adequately evidence controls at critical control points.
 Checking for evidence of pests and cleaning
 Allergens and cross contamination, provision of information
with regard to unpasteurised food.
 The discarding of food kept at ambient temperatures after 2
hours.

Food business operators are to ensure that those responsible for the
development and maintenance of the procedure referred to in Article
5(1) of this Regulation have received adequate training in the
application of the HACCP principles.
Regulation (EC) No 852/2004 Annex II, Chapter XII, 2

Please ensure that staff are adequately trained with regard to the 11th May 2018
items listed above.

Health and Safety.

The following matters are contraventions under the Health and Safety At Work (etc.) Act
1974, unless otherwise stated and must be complied with by the completion date specified.

This legislation provides for the satisfactory health, safety and welfare of persons at work and
the protection of the public from hazards associated with work activities. Where specific health
and safety regulations (which have been made under this Act) apply then they have been
mentioned.

Work required Completion

date
Schedule B – Recommendations

Pest control
 
There was evidence of mice activity where an isolated amount of mice droppings were
found in the first floor kitchen next to the wine cooler.

You have put in place some good measures to prevent cross contamination, however,
you must take further appropriate measures that ensure pest activity on the premises is
brought under adequate control.

Such measures should include a survey by a competent pest control contractor of the
entire premises to identify potential entry points for food pests and any areas within the
premises that could potentially be harbouring such pests;

As well as completing daily monitoring checks by yourself or staff.

Recommended additional pest control measures

1. Carry out daily checks of the kitchen, checking wall to floor junctions and hot
spots, to check for droppings.
2. Purchase a torch to aid the daily checks
3. The food surfaces must be sanitised at the start of the day before any food
preparation takes place
4. Keep food area doors closed
5. Keep access clear around walls, to enable effective monitoring
6. You must make sure that food is suitably stored away and where possible inside
containers
7. Store equipment upside down
8. Document / write your checks daily as to what was found, where and what action
was taken

Allergen information for the breakfast buffet table etc.

Self-service breakfast items such as peanut butter and a variety of cereals were made
available on a table near the ground floor café area.

I strongly recommend that you ensure that the required allergen information is made
available to customers using a suitable method of communication.

Please refer to the Food Standards Agency leaflet on “Allergen Information for loose
foods (March 2015)” for further information.
 Food Hygiene Rating Scheme - how your rating is calculated

Your inspection
At an inspection, the food safety officer checks how well you meet the law on food hygiene. Three areas
are assessed and food safety officers use national guidance to give your business a score for each area.
 how hygienically the food is handled – how it is prepared, cooked, cooled, stored, and what
measures are taken to prevent food being contaminated with bacteria
 the condition of the structure of the premises including cleanliness, layout, lighting, ventilation,
equipment and other facilities
 how you manage and record what you do to make sure food is safe using a system like Safer
food, better business

Your food hygiene rating

The rating given depends on how well the business does overall – the total score. It also depends on the
area(s) that need improving the most - the business may do better in some areas and less well in others.
To get the top rating, you must score no more than 5 in each of the three areas. All businesses should be
able to get the top rating. You will automatically get a new rating at each planned (routine) inspection.

Total score 0 – 15 20 25 – 30 35 – 40 45 – 50 > 50

Highest permitted individual score 5 10 10 15 20 -
Rating 5 4 3 2 1 0

Improving your food hygiene rating

The Food Standards Agency has a range of tools, such as Safer Food, Better Business, that can help you
manage food hygiene and keep your customers. You can check these out at
www.food.gov.uk/goodbusiness

To get the best possible rating, look at your last food hygiene inspection report to check that you've taken
all of the actions needed to ensure that you meet legal requirements. If you can’t find your last report,
contact us and we will send you a copy.

At your next inspection, if you don’t get the top rating and you have queries about the improvements you
need to make, then the food safety officer should be able to give you advice. Make sure that you and your
staff continue to comply fully with all aspects of food hygiene law.

Safeguards

If you think that the rating is wrong or unfair – in other words it does not reflect the hygiene standards at
the time of your inspection – you have 21 days in which you can appeal against this. You should appeal
in writing to the Lead Officer for Food, at or
but I would recommend that you get in touch with me first so that I can help you to understand
how your rating was worked out.

If you have improved hygiene standards since your inspection, or if there were unusual circumstances at
the time of the inspection that might have affected your food hygiene rating, you have a ‘right to reply’
so that you can explain this to potential customers that look up your rating online.

If you make the improvements to hygiene standards that are highlighted in your inspection report, you can
request a re-rating visit with a view to giving you a new and higher food hygiene rating.

More information about these safeguards is on the FSA’s website at:

http://www.food.gov.uk/multimedia/pdfs/enforcement/fhrssafeguards.pdf