Surrey pub jumped from a one star to a four star hygiene rating after hard work and a new inspection.
A report from January 7, 2025, showed good changes. The pub prevented cross-contamination effectively, with staff following official procedures correctly. They recorded food temperatures properly, and the facilities were clean and tidy.
Inspectors observed staff washing hands often, using soap for hand washing. Food prep areas were sanitized regularly and staff cooked allergen dishes first for safety, stopping harmful ingredient mixing.
The cellar received weekly cleaning, and the bar’s ice bucket was also cleaned regularly. Staff cleaned the ice scoop consistently, and no pests were found at the pub. The place was clean overall, and its allergen tracker was praised.
The report advised careful record-keeping of due diligence readings. Staff must do this regularly by law, as it is very important.
Some staff handling high-risk foods might need more training. Existing training meets basic 1992 standards, though some staff achieved Level 2 Food Hygiene certification. Everyone may take a free online course offered by the Food Standards Agency.
