UNIVERSITY HOSPITAL OF WALES (UHW) HEATHFIELDS RESTAURANT ENVIRONMENTAL HEALTH INSPECTION REPORT

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1 AGENDA ITEM January UNIVERSITY HOSPITAL OF WALES (UHW) HEATHFIELDS RESTAURANT ENVIRONMENTAL HEALTH INSPECTION REPORT Executive Lead: Director of Planning Author: Operational Services Manager Contact Details for further information: Simon Williams ext SITUATION An inspection visit of the UHW Heathfields Restaurant took place on 3 rd January, the outcome of which was confirmed in writing in a letter report dated 6 th January. In this letter it was noted that the catering areas within Heathfields Restaurant were given a score of 5 out of 5 in the National Food Hygiene Rating Scheme. A number of recommendations were highlighted under Schedule A (work needed to comply with the law) and Schedule B (lists matters which, though not legally required, are considered to be good working practice). It is noted that the Senior Environmental Health Officers (EHO) do not intend to check compliance with the report. A copy will be kept on file and will be referred to during the next routine inspection. BACKGROUND It is a legal requirement that each Hospital is registered as a food premises with the Local Council and is therefore subject to an annual inspection by the Environmental Health department. ASSESSMENT On receipt of the letter report dated 6 th January, an action plan was developed by the Operational Services Manager to address the issues raised. This is detailed in Appendix 1. This will be monitored within Planning, Estates and Operational Services by the PFI / Compliance Manager on behalf of the Assistant Director and Head of Operational Services. RECOMMENDATION The Health and Safety Committee is asked to: Environmental Health Inspection Page 1 of 5 Health and Safety Committee Heathfields Restaurant 28 January

2 NOTE the remedial actions taken following the receipt of the Environmental Health Officer Inspection report. Financial Impact Quality, Safety and Experience Standards for Health Services Risks and Assurance Equality and diversity Not applicable Consistent implementation of the documented Food Safety Management System will ensure compliance with the Food Safety Regulations and provide a safer patient and staff experience. Direct links to Standards 3 and 22 The Actions taken have been aimed to minimise the impact on the reputation of the UHB There are no equality and diversity issues Environmental Health Inspection Page 2 of 5 Health and Safety Committee Heathfields Restaurant 28 January

3 Heathfields Restaurant Environmental Health Inspection (Friday 3 rd January ) Action Plan Topic Recommendations Management Response / Action Time Scale / Update Schedule A Legal Requirements Food Hygiene and Safety Procedures Food Hygiene (Wales) Regulations 2006 Schedule 4 para 2 (1) Structural / Cleaning Issues Regulation (EC) No Chapter V Para 1 The pre packed sandwiches that you receive are required to be stored at 5 c. The temperatures recorded on some of the destructive product temperatures indicated temperatures slightly above this, you must ensure these products are stored below 5 c. Door seal of the walk in freezer had a build up of ice, remove the ice. Display fridge curtains to be fitted to chilled units to achieve and maintain a storage temperature of 5 c and below. (It was noted that no sandwich or product temperature was above chilled temp. ceiling of 8 c in accordance with food hygiene regulations). Ice to be removed and freezer unit to be checked via Estates Maintenance. Appendix 1 Lead Environmental Health Inspection - Page 3 of 5 Health and Safety Committee

4 Regulation (EC) Chapter I para.5 One of the filters above the steam oven was missing from its position in the canopy. Filter to be replaced via Estates Maintenance. Estates contacted via 8/01/14 Estates MR number Regulation (EC) No Chapter II Para. 1(b) Confidence in management / control procedures Regulation (EC) 852/2004 Article 5 There was a small area of unpainted wall below the window in the salad preparation area. Paint the affected area and leave in a sound easy to clean condition. The layout of your HACCP chart needs to ensure that each hazard has clear controls and corrective actions which can be followed horizontally. The document in it's current format whilst identifying the hazards and stipulating controls and corrective actions, it tends to clump everything together. Repair and paint wall area. Previously arranged meeting with Senior EHO s from Cardiff and Vale Councils scheduled for 27 January. HACCP document for UHB (previously sent) on agenda and to be agreed with Senior EHO s. Document to be applied to all service areas February (Phased Roll- Out to Areas) Some of the temperature monitoring sheets had not been dated. Staff re-training undertaken reiterating the requirement to date all monitoring forms. Your document states that weekly Staff re-training undertaken and Environmental Health Inspection - Page 4 of 5 Health and Safety Committee

5 product testing of high risk chilled foods would take place however in practice it was noted that there may only be a day or so between testing and on other occasions there may be a gap of more than a week high risk chilled food product testing reiterated to take place on regular sample days each week. Temperature monitoring forms should be stored in chronological order for ease of ensuring all weeks are accounted for Staff re-training undertaken to emphasise the need to file temperature monitoring forms in chronological order. Schedule B Recommendations Please provide details of food hygiene training completed by staff who handle food Copies of certificates as discussed to be forwarded to EHO. Key Operational Services Manager Environmental Health Inspection - Page 5 of 5 Health and Safety Committee