Eight food businesses were ordered to close last month following health standard failures including sewage issues and presence of cockroaches. The four orders given by Food Safety Authority of Ireland (FSAI) were served under the FSAI Act, 1998 on:
- Chaska (restaurant), 3 Berry House, Custom House Square, IFSC, Dublin 1
- Boba Bar, 139 Parnell Street, Dublin 1
- Greenville Deli, 312 Rathmines Road Lower, Dublin 6
- Wok in Noodle Bar (Closed area: Food contact material and equipment storeroom only), 48-40 Stephens Street Lower, Dublin 2
Some of the reasons for the Enforcement Orders in November include an active cockroach infestation noted beneath food preparation tables and fridges and a drain serving the kitchen and associated areas was blocked resulting in staff toilet overflowing sewage onto the floor.
Four Closure Orders were served under the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020 on:
- Navan Soup Kitchen, Brews Hill Navan, Meath
- Karma (restaurant) (Closed activities: Part of the activities of the business, its establishments, holdings or other premises be ceased namely the preparation and sale of sushi and sashimi), 10-12 Mill Street, Balbriggan, Dublin 1
- Mitchell’s Bar (Area Closed: The kitchen used for the preparation, cooking and service of food), Main Street, Carrigallen, Leitrim
- Healing with Hemp, Trading as Kama Hemp (Under appeal) (Closed activities: All activities of the food business, its establishments, holdings or other premises and the internet sites and social media sites operated by food business be ceased for the purpose of placing food on the market), Burdautien, Clones, Monaghan
One Prohibition Order was served under the FSAI Act, 1998 on:
- Greenville Deli, 312 Rathmines Road Lower, Dublin 6
During the month of November, two prosecutions were taken by the FSAI in relation to:
- Arrabawn Co-Operative Society Limited, Kilconnell, Ballinasloe, Galway
- The former quality manager of the business trading as Arrabawn, Kilconnell, Ballinasloe, Galway
In one of the premises, foul water was present on kitchen floor which appeared to have emanated from a grease trap. In another case, food workers were observed walking through sewage and foul water, spreading it through the kitchen while food was being prepared.
This month’s Enforcement Orders included several instances of staff not receiving adequate training in food safety practices, said Dr Pamela Byrne, Chief Executive, FSAI. She also highlighted particular concern that which then resulted in serious breaches of food law.
“Food businesses must ensure they have a strong food safety culture in place, including regular and ongoing training of both full and part-time staff. Food safety culture embeds best practice standards as a top priority in a food business and is reflected in how it does its daily work. Food safety is everyone’s responsibility in a food business and not just the business owner.” She said.
“There can be zero tolerance for negligent practices that put consumers’ health at risk and the FSAI and food inspectors will use the full powers available to them under food law if a food business is found to be in breach.” Dr Byrne added.