PLANNING & PUBLIC PROTECTION SERVICE GWASANAETH CYNLLUNIO A GWARCHOD Y CYHOEDD Chief Officer/Prif Swyddog Duncan Smith

Your re/Eich cyf: Please contact/Cysyllter â Lewis Smith Our ref/Ein cyf: LJS/024038 Direct line/Llinell union: 01633 647259 Date/Dyddiad: 19 June 2015 Direct fax/Llinell ffacs: 01633 647328 Email/Ebost: lewis.smith@.gov.uk

Mr Amran Shariff and Ms Sama Shariff Premier ( Stores) 26 Broad Street Blaenavon NP4 9NE

Dear Mr Shariff and Ms Shariff

THE GENERAL FOOD REGULATIONS 2004 THE FOOD HYGIENE () REGULATIONS 2006 REGULATION (EC) No’s 178/2002 and 852/2004 FOOD HYGIENE RATING (WALES) ACT 2013 Premier (Blaenavon Stores), 26 Broad Street, Blaenavon

I refer to my visit to the above premises at 11:00 on the 11 June 2015 and my interview with Cheryl Wall, Gail Bright and Omar Shariff. The purpose of my visit was to carry out a food hygiene inspection in order to assess compliance with the law. It became apparent very early into the inspection that the premises had and was experiencing a rodent problem with significant pest proofing required. As a result the premises voluntarily closed for pest proofing measures to be carried out – the premises was permitted to re-open on the 12 June 2015. I returned to the premises on the 17 June 2015 in order to complete the inspection.

REASON FOR THE INSPECTION

The Council has a legal duty to inspect food businesses in order to assess compliance with food hygiene legislation. This is to ensure that businesses are operating safely and within the law to protect their consumers from illness and injury. The principal food safety laws applicable to Premier (Blaenavon Stores) are: -

The General Food Regulations 2004 The Food Hygiene (Wales) Regulations 2006 Regulation (EC) No’s 178/2002 and 852/2004 Regulation (EC) 1169/2011 (The Food Information Regulations)

THIS DOCUMENT IS AVAILABLE IN LARGER PRINT UPON REQUEST 1 You are welcome to correspond in Welsh or English / Mae croeso i chi ysgrifennu yn Gymraeg neu Saesneg Tŷ Blaen Torfaen ~ Way~~~ Torfaen~NP4 0LS. Tel: 01495 762200 ~Fax: 01633 647328 Tŷ Blaen Torfaen~Ffordd Panteg~New Inn~Pont-y-pŵl~Torfaen~NP4 0LS. Ffôn: 01495 762200 Ffacs: 01633 647328

www.torfaen.gov.uk

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FOCUS OF INSPECTION AND STRUCTURE OF THE REPORT

The attached ‘Food Hygiene Inspection Report’ sets out my inspection findings. Breaches of the law (Contravention) are set out under Schedule A and good practice measures to improve standards (Recommendation) are set out under Schedule B. This report may also provide with, or direct you to, additional sources of information or guidance which may assist you in remedying contraventions or implement any recommendations made. You should read the report carefully and promptly attend to any contraventions of the law identified.

Schedule A has been divided into the following three sections: -

Food hygiene and safety procedures, Structure of the establishment (including cleanliness, layout, condition of structure, lighting, ventilation, facilities etc.) and Confidence in management / control procedures (this is the term we give when we assess the documentation and record keeping the business has put in place to pro- actively plan and manage food safety).

FOOD HYGIENE RATING

The level of compliance outlined in Schedule A has been used to calculate the premises food hygiene rating. As a result of the inspection Premier (Blaenavon Stores) has been awarded a hygiene rating of 0 out of a possible 5 – this is considered to be Urgent Improvement Necessary and your rating will be published on the FSA’s website found at http://ratings.food.gov.uk/.

If you disagree with the inspection findings which have led to the hygiene rating please contact me on 01633 647259. If, after discussions, you still disagree with the rating you have a right of appeal. Should you wish to exercise your right of appeal it must be made within 21 days from the date of receipt of this letter. Appeal application forms along with details of how to request a re-visit or to make a ‘right of reply’ can be found at http://ratings.food.gov.uk/ - paper copies will be provided on request. Please send your appeal or right to apply by email to [email protected] or to the address at the footer of this page.

Please find enclosed your Food Hygiene Rating sticker(s) which, in accordance with Section 7 of the Food Hygiene Rating (Wales) Act 2013, must be displayed in a conspicuous place at or near each entrance to your food business. Failure to display a valid food hygiene rating sticker is an offence which may result in a Fixed Penalty Notice (FPN) of £200 being issued. Repeated failures to display a valid food hygiene rating sticker or failure to pay a FPN may result in prosecution. To avoid confusion you must remove and dispose of any rating stickers and / or rating certificates that may have been issued to your business following previous inspections.

THIS DOCUMENT IS AVAILABLE IN LARGER PRINT UPON REQUEST 2 You are welcome to correspond in Welsh or English / Mae croeso i chi ysgrifennu yn Gymraeg neu Saesneg Tŷ Blaen Torfaen ~Panteg Way~New Inn~Pontypool~ Torfaen~NP4 0LS. Tel: 01495 762200 ~Fax: 01633 647328 Tŷ Blaen Torfaen~Ffordd Panteg~New Inn~Pont-y-pŵl~Torfaen~NP4 0LS. Ffôn: 01495 762200 Ffacs: 01633 647328

www.torfaen.gov.uk

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If you have addressed all of the contraventions set out in the inspection report and can provide evidence of this, then you can apply for a re-visit for the purposes of re-rating. The charge for a re-rating visit is £150 which must be paid on application.

Further information on how the food hygiene rating scheme operates and details on the safeguards for food businesses are set out in the enclosed information booklet entitled ‘Food hygiene is getting easier to spot in Wales’.

I intend to revisit the premises on or after the 6 July 2015 in order to check that you have remedied the contraventions which are set out in the attached ‘Food Hygiene Inspection Report’. Failure to have complied or make sufficient progress to comply may result in further action – this is of course dependent on the seriousness / urgency of each contravention found. Please note that I will not be re-assessing your hygiene rating during the revisit.

Should you wish to discuss my inspection findings please contact me on 01633 647259. Alternatively you can contact my Manager, Alison Hughes, on 01633 647258 or by e-mail to [email protected]

Yours sincerely

Lewis Smith SENIOR ENVIRONMENTAL HEALTH OFFICER PLANNING AND PUBLIC PROTECTION SERVICE

Enc

THIS DOCUMENT IS AVAILABLE IN LARGER PRINT UPON REQUEST 3 You are welcome to correspond in Welsh or English / Mae croeso i chi ysgrifennu yn Gymraeg neu Saesneg Tŷ Blaen Torfaen ~Panteg Way~New Inn~Pontypool~ Torfaen~NP4 0LS. Tel: 01495 762200 ~Fax: 01633 647328 Tŷ Blaen Torfaen~Ffordd Panteg~New Inn~Pont-y-pŵl~Torfaen~NP4 0LS. Ffôn: 01495 762200 Ffacs: 01633 647328

www.torfaen.gov.uk

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THIS DOCUMENT IS AVAILABLE IN LARGER PRINT UPON REQUEST 4 You are welcome to correspond in Welsh or English / Mae croeso i chi ysgrifennu yn Gymraeg neu Saesneg Tŷ Blaen Torfaen ~Panteg Way~New Inn~Pontypool~ Torfaen~NP4 0LS. Tel: 01495 762200 ~Fax: 01633 647328 Tŷ Blaen Torfaen~Ffordd Panteg~New Inn~Pont-y-pŵl~Torfaen~NP4 0LS. Ffôn: 01495 762200 Ffacs: 01633 647328

www.torfaen.gov.uk

M:\PPP\FHS\General\FOI requests\2016\0 rated FOI\Premier Blaenavon June 2015.doc29 March 201615:03 PLANNING & PUBLIC PROTECTION SERVICE GWASANAETH CYNLLUNIO A GWARCHOD Y CYHOEDD Chief Officer/Prif Swyddog Duncan Smith

FOOD HYGIENE INSPECTION REPORT

Name of business: Premier (Blaenavon Stores) Address of business: 26 Broad Street, Blaenavon

Date and time of inspection: 11 June 2015 at 11:00 Food Hygiene Rating: 0 (Urgent Improvement Necessary) Food Authority: Torfaen County Borough Council

SCHEDULE A – LEGAL REQUIREMENTS

You are required to address the following contraventions of food safety law before the highest food hygiene rating can be given: -

FOOD HYGIENE AND SAFETY PROCEDURES Compliance Fair - Some non-compliance with statutory obligations and industry codes of Level recommended practice. Standards are being maintained or improved. [Risk Score = 10]

1. The temperature of high-risk foods such as cooked meats were not being taken when delivered to the premises. As a result you could not demonstrate that foods were delivered at safe and legal temperatures. You must introduce temperature monitoring to ensure that high-risk foods are at or below 8oC (or colder if specified on the label of the product e.g. – cooked ham 2-4oC). Temperatures should be taken between packets using a clean and disinfected probe thermometer (do not pierce the packaging as this will compromise the shelf life). Where the temperature of the food is found to be above 8oC (or above the temperature specified on the label) the food must be rejected. (The Food Hygiene (Wales) Regulations 2006 – Regulation 30 as explained in Schedule 4, paragraph 2)

2. Salad items such as lettuce, tomatoes and cucumber where not being washed before being prepared for use in sandwiches on the deli counter. Salad items must be washed before use in order to remove any dirt, fertilizer or pesticides which may be present on the surface as well as reducing the number of bacteria which may also be present. (Regulation (EC) No 852/2004 – Annex II, Chapter XI, paragraph 3)

THIS DOCUMENT IS AVAILABLE IN LARGER PRINT UPON REQUEST 5 You are welcome to correspond in Welsh or English / Mae croeso i chi ysgrifennu yn Gymraeg neu Saesneg Tŷ Blaen Torfaen ~Panteg Way~New Inn~Pontypool~ Torfaen~NP4 0LS. Tel: 01495 762200 ~Fax: 01633 647328 Tŷ Blaen Torfaen~Ffordd Panteg~New Inn~Pont-y-pŵl~Torfaen~NP4 0LS. Ffôn: 01495 762200 Ffacs: 01633 647328

www.torfaen.gov.uk

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3. Anti-bacterial surface cleaner is used to clean the meat slicer. A discussion with staff identified the cleaner is used once in order to loosen and remove any grease deposits. As a result the slicer is not being thoroughly disinfected because the disinfection properties of the anti-bacterial cleaner will only work when applied to a visually clean surface. You should therefore amend the cleaning method so that a ‘2-stage’ clean is carried out – the 1st stage removes loose dirty and grease to leave surfaces visually clean with the 2nd stage use of the anti-bacterial cleaner resulting in disinfection. (Regulation (EC) No 852/2004 – Annex II, Chapter V, paragraph 1(a))

STRUCTURE OF THE ESTABLISHMENT (INCLUDING CLEANLINESS, LAYOUT, CONDITION OF STRUCTURE, LIGHTING, VENTILATION, FACILITIES ETC.) Compliance Very Bad - Almost total non-compliance with statutory obligations. [Risk Level Score = 25]

The issues giving rise to the assessment of the structure of the establishment being ‘very bad’ mainly concern the poor levels of pest proofing to the building which have now been resolved but nevertheless were present at the time of the initial inspection. The following matters are additional ‘structure’ contraventions that require attention.

4. The temperature of the hot water at the kitchen hand basin was found to be 79oC which is far too hot to promote regular hand washing as well as presenting a safety hazard. Install a thermostatic mixing valve (TMV) or similar to reduce the hot water temperature to between 41oC and 43oC in accordance with HSE guidance. This will also encourage thorough hand washing. Our records show that this has been picked up on previous inspection visits with no apparent action to remedy the situation. (Health and Safety at Work etc. Act 1974 – Sections 2(2)(b) and 3(1) and Regulation (EC) No 852/2004 – Annex II, Chapter VIII, paragraph 1)

5. Hot water could not be obtained at the hand basin associated with the toilet. Instate / reinstate hot water to the toilet hand basin so that staff can wash their hands thoroughly. (Regulation (EC) No 852/2004 – Annex II, Chapter I, paragraph 4)

6. There was only one roll of paper towels that was found shared between the kitchen and deli counter resulting in towels being ‘missing’ from one of those areas at any one time. Provide additional paper towels (in a suitable dispenser) so they are available for ‘on-demand’ use at all times. (Regulation (EC) No 852/2004 – Annex II, Chapter I, paragraph 4)

7. The laminated work-top in the kitchen was in poor condition with the chipboard beneath the laminate exposed in a number of places. As chipboard is absorbent it is incapable of being thoroughly cleaned. Renew the laminate work-top. (Regulation (EC) No 852/2004 – Annex II, Chapter II, paragraph 1(f))

8. The floor in the kitchen had been repaired with duct tape which was dirty. The use of duct tape to repair a surface should be seen as a very temporary solution. Arrange for the floor to be professionally repaired with a ‘welted’ joint. (Regulation (EC) No 852/2004 – Annex II, Chapter II, paragraph 1(a))

THIS DOCUMENT IS AVAILABLE IN LARGER PRINT UPON REQUEST 6 You are welcome to correspond in Welsh or English / Mae croeso i chi ysgrifennu yn Gymraeg neu Saesneg Tŷ Blaen Torfaen ~Panteg Way~New Inn~Pontypool~ Torfaen~NP4 0LS. Tel: 01495 762200 ~Fax: 01633 647328 Tŷ Blaen Torfaen~Ffordd Panteg~New Inn~Pont-y-pŵl~Torfaen~NP4 0LS. Ffôn: 01495 762200 Ffacs: 01633 647328

www.torfaen.gov.uk

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9. The rubbish bin within the kitchen required the lid to be opened by hand which introduces a contamination risk to the hands of food handlers. Replace the bin with an item, such as a pedal operated one, which allows it to be opened without touching with hands. (Regulation (EC) No 852/2004 – Annex II, Chapter VI, paragraph 2)

10. The corners of the kitchen floor and the skirting boards were dirty. Thoroughly clean and maintain them clean. (Regulation (EC) No 852/2004 – Annex II, Chapter I, paragraph 1)

11. The toilet was in a poor state of decorate repair with flaking paint to the windows, woodwork and ceiling and flaking paper to the walls. Redecorate the toilet. (Regulation (EC) No 852/2004 – Annex II, Chapter I, paragraph 1)

12. There was no soap of hand drying facilities at the hand basin in the toilet. Provide soap and hand drying facilities and ensure they are present for use at all times. (Regulation (EC) No 852/2004 – Annex II, Chapter I, paragraph 4)

13. The chest freezers located in the basement warehouse were dirty. The door seals in particular were mouldy. Thoroughly clean and maintain clean. (Regulation (EC) No 852/2004 – Annex II, Chapter V, paragraph 1(a))

14. Dust and dirt had accumulated on the steel beams and the concrete plinth in the basement warehouse. Thorough clean and maintain clean these areas. (Regulation (EC) No 852/2004 – Annex II, Chapter I, paragraph 1)

CONFIDENCE IN MANAGEMENT / CONTROL PROCEDURES Compliance Little Confidence - Significantly varying record of compliance. Poor Level appreciation of hazards and control measures. No food safety management procedures. Some reluctance in recognising or accepting the need for food safety and hygiene control procedures. [Risk Score = 20]

15. The last pest control visit of the 12 June 2015 recorded that a follow-up visit would be carried out within 3 days. There was however no evidence that your pest control firm had returned within the time frame stated. In view of the pest issues you have experienced enhanced pest control checks must be carried out to confirm there is no further pest activity. (Regulation (EC) No 852/2004 – Article 5)

16. A review of your Safer Food Better Business (SFBB) pack which you use to plan and manage food safety found that staff training had not been clearly documented against the range of safe methods relevant to their work. You must accurately document staff training. (Regulation (EC) No 852/2004 – Article 5)

THIS DOCUMENT IS AVAILABLE IN LARGER PRINT UPON REQUEST 7 You are welcome to correspond in Welsh or English / Mae croeso i chi ysgrifennu yn Gymraeg neu Saesneg Tŷ Blaen Torfaen ~Panteg Way~New Inn~Pontypool~ Torfaen~NP4 0LS. Tel: 01495 762200 ~Fax: 01633 647328 Tŷ Blaen Torfaen~Ffordd Panteg~New Inn~Pont-y-pŵl~Torfaen~NP4 0LS. Ffôn: 01495 762200 Ffacs: 01633 647328

www.torfaen.gov.uk

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SCHEDULE B – RECOMMENDATIONS

THE CONTROL OF CROSS-CONTAMINATION

In order to better understand and control cross-contamination please find enclosed a copy of the Food Standards Agency’s (FSA) ‘E Coli O157 Cross-contamination Factsheet – Caterers’. You should also read the full guidance document ‘E Coli O157 control of cross-contamination guidance’ which can be found at: - http://www.food.gov.uk/sites/default/files/ecoli-cross-contamination-guidance.pdf

The fact sheet and guidance will help you to review food / equipment storage and handling practices to eliminate cross-contamination risks or reduce them to a safe level. You should also use the guidance to help train and retrain food handlers and record they have received training in this guidance in the employees’ individual training record.

THIS DOCUMENT IS AVAILABLE IN LARGER PRINT UPON REQUEST 8 You are welcome to correspond in Welsh or English / Mae croeso i chi ysgrifennu yn Gymraeg neu Saesneg Tŷ Blaen Torfaen ~Panteg Way~New Inn~Pontypool~ Torfaen~NP4 0LS. Tel: 01495 762200 ~Fax: 01633 647328 Tŷ Blaen Torfaen~Ffordd Panteg~New Inn~Pont-y-pŵl~Torfaen~NP4 0LS. Ffôn: 01495 762200 Ffacs: 01633 647328

www.torfaen.gov.uk

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