Bournemouth have launched a food award scheme. If you have ever wondered about the standards of food hygiene and cleanliness in a restaurant or cafe you can now see for yourself the gradings these premises receive after an inspection in our 'Scores on the Doors' website.
To view the full list of businesses and their scores visit Scores on the Doors website.
After a business is inspected it will receive a score. The scoring scheme is taken from three criteria from the Food Standards Agency’s (FSA) risk assessment scores.The three criteria are as follows: -
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The current level of compliance relating to the structure of the premises including cleanliness, layout, condition of the structure, lighting, ventilation, washing facilities etc. |
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For a full explanation of the food standards agency food safety inspection ratings see the Food Standards Agency website.
The business is given a score based on the scoring system and will then receive an award.
Gold
Silver
Bronze
Unsatisfactory
The scheme is being implemented in phases. Every premises has been given an award based on the score from the last inspection. Then as each business receives its next inspection the information on the website is updated. Businesses have an opportunity next time to improve their score and therefore obtain a higher award.
Obviously it will take time to visit all of the businesses. Restaurants and Caterers are the first businesses to be included in the scheme. It is hoped that publishing this information will be popular with consumers and will help to encourage higher standards within the food industry, with businesses ensuring that they meet the highest standards of hygiene possible before they receive their routine inspection from the Council.
Please Note
The score given to a food business on the website has been based on the latest inspection carried out by the Council and as such it represents the situation as found by the officers on the day of that inspection. Therefore the score may not be representative of the overall, long-term food hygiene standards of the premises and should not be relied on as a guide to food safety.
