“Dirty” Peak District café where chips were stored near “muddy area” fails microbiological sample test and is slammed with zero star hygiene rating – as venue receives legal notices calling for urgent improvement
Inspectors were left “concerned” by their observations at a popular Peak District café which failed its microbiological sample test and had a history of previous food safety concerns.
Grindleford Station Cafe and Spring Water Supply, located at Station Road in Upper Padley, Grindleford, received a zero-star hygiene rating following an inspection carried out on March 5 – meaning “major improvement” is “necessary”.
A full inspection report has revealed that the food handlers working within the kitchen “did not have sufficient management supervision or general understanding of food hygiene and safety procedures to operate the kitchen safely”.
Surfaces, equipment and structural surfaces, including walls, floors and ceilings, were “visibly dirty”.
The microwaves were “dirty with a build-up of debris”.
Further dirt was found in fridge and freezers, including the fans and seals – while the raw meat fridge had areas of rust building up, which required removing.
The floor was dirty at the time of inspection with uncooked chips stored on a tray “very close to the muddy area”.
The splash back behind the cookline was “visibly dirty with streaks and marks” while the wall coverings at lower levels were “dirty with splash marks from food”.
The walls in the chipping room were "heavily soiled” and “a lot of cobwebs” were noted at high levels especially in the chipping room.
Cleaning and disinfection practises within the kitchen were found to be “inadequate” – despite “previous unsatisfactory microbiological sample results”.
According to Food Standards Agency website, when a microbiological sample fails, it often points to issues including cross-contamination, poor personal hygiene or improper cleaning of equipment.
The failed microbiological samples at Grindleford Station Cafe included a food preparation surface, showing cleaning and disinfection at the premises was “not adequate.”
Staff confirmed that cleaning practices had not been reviewed or increased following the failed results, the report states.
Discussions around the sample results clarified that both sinks next to the potato rumbling and chipping machines were used for discarding of mop water only – meaning one of the sinks was no longer used for hand washing.
Inspectors concluded that the area was “high risk for contamination and a distance away from the only wash hand basin on site”.
It was suggested that a separate hand wash basin should be introduced in this “high-risk” food preparation area.
Further safety concerns were raised due to dual use of some surfaces including “dirty” vegetables stored next to ready to eat food and a “visibly dirty” surface used for traying up bacon placed next to the microwaves and deep fat fryers.
Equipment was stored at the dual use surfaces – despite the E. coli guidance for the dual use of surfaces clearly stating that the dual use surfaces must be clear at all times to aid cleaning and disinfection.
Inspectors further found that staff training and supervision was “inadequate” with members of staff failing to follow the site's documented food safety procedures.
Safety concerns were raised after the staff provided conflicting information regarding the preparation of allergen-free foods, which was inconsistent with the procedures documented within the Safer Food Better Business pack – indicating that allergen management procedures were not being implemented.
The HACCP (Hazard Analysis and Critical Control Point) procedures on site were “outdated” with some sections incomplete including hot holding.
In addition, the Safer food Better Business pack did not reflect the practises observed during the inspection and key procedures, including cleaning and disinfection and cross contamination were not being implemented.
Given the “observations of concern noted during the visit and previous history of this food business” and “the unsatisfactory microbiological sample results recently taken”, Derbyshire Dales District Council have decided to serve Hygiene Improvement Notices (HIN) to Grindleford Station Cafe and Spring Water Supply.
A HIN is a formal, legal document issued by an Environmental Health Officer (EHO) to a food business that is breaking food hygiene laws.
It identifies specific breaches and mandates legally required remedial actions within a set timeframe – with court preosecution, unlimited fines and business closure among possible outcomes of failing to comply with a HIN.
Grindleford Station Cafe and Spring Water Supply must take measures described in each HIN by Monday, April 20 to secure compliance with legal requirements.
Grindleford Station Cafe has been approached for a comment.