Peak District village shop receives one-star hygiene rating – as bacteria found in sandwich following illness claims

White's Calver SPAR, a shop and petrol station, at Calver crossroads, was slammed with a one-star hygiene rating following an inspection carried out on April 28 – meaning ‘major improvement is ‘necessary’.

Food Standards Agency officers visited the shop to collect a prepacked sandwich sample offered for sale within the petrol station following a report of illness.

While the subsequent investigation and test results did not identify the business as the source of the illness, inspectors raised several concerns over food hygiene standards at the store, which features a butchers counter.

Three sandwiches were taken for microbiological analysis – and results showed that one sandwich, containing bacon and chicken, obtained from an out-of-temperature display fridge was reported as ‘unsatisfactory’ for bacteria levels including Aerobic Colony Count (ACC) and Enterobacteriaceae.

During the inspection, temperatures taken within the display fridge were found to be inconsistent, with several areas reading at or above the legal limit of 8°C, including air temperatures of approximately 10.5°C at the bottom shelf.

Further temperature checks identified that some foods stored within the unit were ‘outside legal temperature limits and therefore considered unsafe due to temperature abuse’.

Officers also noted that concerns relating to the same fridge unit had been identified during a previous inspection.

The report reads: “It was disappointing to note that the sandwich display fridge had not been effectively monitored since the previous inspection, during which similar concerns were identified regarding the unit operating above the legal temperature limit of 8°C.

"The previous inspection report advised that temperatures should be verified using a calibrated external probe rather than relying solely on the fridge display due to concerns regarding the accuracy of the unit’s internal temperature display.”

Additionally, inspectors found several food items on display for sale beyond their use by date during the inspection including two packs of corned beef slice, a pack of vegetable slice and a pack of steak bake, all marked with a use by April 27.

The inspection report states that dirt was found in the premises – with concerns raised over the butchers counter.

Inspectors found that wheels of the surface used for sausage preparation had a ‘heavy build up of dirt/ debris’ raising food safety concerns.

Further concerns were raised over allergen policy and potential cross-contamination.

Inspectors noted that the HACCP (Hazard Analysis and Critical Control Points) system did not cover gluten free products produced in the butchers section of the premises.

Food Standards Agency officers urged the shop to asses the risks associated with providing both gluten free and gluten containing products to determine if the procedures are ‘robust enough’ to provide and claim gluten free.

A spokesperson for White's Calver SPAR said that the shop was ‘disappointed’ by the outcome of the inspection and was working hard to improve the food hygiene rating as soon as possible.

The shop confirmed that the faulty refrigeration unit was immediately removed from service after the inspection and has since been replaced with a brand-new refrigerated cabinet.

The store has requested a re-inspection and is currently awaiting a visit from inspectors.

They added: "We take food safety and hygiene extremely seriously and were disappointed by the outcome of the inspection.

“While the inspection followed a report of illness, we understand that the subsequent investigation and test results did not identify our business or our products as the source of that illness.

"One of the issues identified during the inspection related to a defective temperature display on a refrigerated unit in our forecourt shop.

"Although the front display indicated that the unit was operating at the correct temperature, it was found that this did not accurately reflect the internal temperature of the chiller.

"The unit was immediately removed from service and has since been replaced with a brand-new refrigerated cabinet with doors, providing a more stable and controlled temperature environment for chilled products.

“Since the inspection, we have reviewed and strengthened our food safety procedures, enhanced our temperature monitoring processes, and provided additional staff training to ensure refrigeration equipment is routinely checked and maintained to the highest standards.

“We have requested a reinspection and are confident that the improvements we have made since the original inspection will be reflected in the outcome.

"Our aim is to regain our 5-star food hygiene rating as soon as possible.

“The health and safety of our customers remains our highest priority.

"We have worked closely with the local authority to address all of the issues raised and remain committed to maintaining the highest standards of food hygiene and food safety."