Sorry Richard the statement that the inspection process is a "box-ticking exercise that is more to do with systems and procedures than actual cleanliness." is woefully inaccurate.To quote from the inspection guidelines on the Food Standards Agency website, to score '1' the inspected premises must have one or more of the following.Evidence of major and widespread non-compliance with legal requirements. Widespread and significant risks. Follow-up action by the local authority in accordance with its enforcement policy using a graduated approach but likely to include commencement of formal enforcement action, and re-visiting the establishment to secure compliance. Follow-up action identified for food business operator – to address all identified non-compliances in relation to structural requirements including cleanliness, layout, condition of structure, lighting, ventilation, facilities, as a matter of urgency within stipulated timescale. Poor standard of structural and equipment cleaning. Poorly maintained and in poor repair. Not all appropriate hand and equipment washing facilities provided. Poor design layout that is likely to lead to cross-contamination and to food safety being compromised. Major and widespread non-compliance with structural requirements (e.g. some structural disrepair or poor work surfaces, inadequate number of wash hand basins or sinks, accumulations of dirt). Evidence of pest infestation or inadequate waste disposal provision. Evidence of major and widespread non-compliance with the compliance elements of industry guides to good hygiene practice (that have been recognised formally by the FSA) in relation to structural requirements.The inspection process reviews food storage and preparation areas and food handling so "actual cleanliness" is very important in achieving a decent score.Inspected premises have a right of appeal but personally if any place scored 1 on two consecutive inspections I would give it a very wide berth.
Nigel Brooks ● 4405d