Caterer fined for hygiene breaches

A CATERER from Kidmore End has been fined more than £14,000 for breaching hygiene regulations.

The owners of Sear Street Kitchen admitted seven offences under the Food Safety and Hygiene (England) Regulations 2013 when they appeared at Oxford Magistrates’ Court on Friday.

The court heard that on September 9 last year, food safety officers from South Oxfordshire District Council carried out a routine inspection of the company’s premises in Withy Close.

They found the premises and a mobile van and trailer used for outdoor catering events were “filthy”.

The floor and walls were covered with dirt, cobwebs and food debris, a green-black residue was visible on the work surface and rotting meat lay on a tray.  The van had a strong decaying smell, mould was growing on food packaging in the freezer and a griddle had dried food residue on it. 

There was evidence of mice activity in the food preparation and storage area and a vacuum packing machine was being used to pack both raw meat and ready-to-eat food, potentially causing a serious risk of cross contamination. 

Officers determined that there was an imminent risk to public health and issued a “zero” food hygiene rating. 

The owners agreed to close the premises until they had dealt with all the issues, complied with regulations and put the required procedures in place.

They responded quickly and were able to open again 11 days later and a further check ensured that all food hygiene matters were complied with. 

The judge recognised the seriousness of the case and the potential public risk but also took into account the swift and ongoing action the business had taken and the guilty plea.

As a result, the company was fined £12,000 and ordered to pay £1,974 costs and a £190 victim surcharge.

Following reinspection in August, the business’s food hygiene rating has increased to three.

Sue Cooper, Cabinet member for environment, climate change and nature recovery at the district council, said: “If you run a food business you are legally required to have procedures in place to ensure food is always stored, prepared and served safely.

“Our inspectors will not hesitate to act if they have any concerns that a business is potentially putting the health and safety of customers and staff at risk.”