Eight Irish food businesses received closure orders in November

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Do you know any of these places?

Eight food businesses in Ireland received closure orders for breaching food safety legislation during the month of November, according to the Food Safety Authority of Ireland (FSAI).

A separate restraining order was applied to a food business.

The companies involved were located in Dublin, Meath, Leitrim, Monaghan and Galway.

Food businesses have been issued closure orders for breaching food safety legislation, under the FSAI Act 1998 and the European Union (Official Controls in Relation to Food Law) Regulations 2020.

The enforcement orders were issued by environmental health officers from the Health Service Executive (HSE).

Four closure orders have been served under the FSAI Act 1998 on:

  • Chaska (restaurant), 3 Berry House, Custom House Square, IFSC, Dublin 1 – issued 17 November, lifted 22 November
  • Boba Bar, 139 Parnell Street, Dublin 1 – issued 9th November, lifted 23rd November
  • Greenville Deli, 312 Rathmines Road Lower, Dublin 6 – issued 4th November, lifted 5th November
  • Wok in Noodle Bar (Closed area: food contact materials and equipment store only), 48-40 Stephens Street Lower, Dublin 2 – issued 3 November, waived 17 November

Four closure orders have been served under the European Union (Official Controls in relation to Food Law) Regulations 2020:

  • Navan Soup Kitchen, Brews Hill Navan, Meath – posted 23 November, lifted 1 December
  • Karma (restaurant) (Closed business: part of the business, its establishments, operations or other premises must cease, namely the preparation and sale of sushi and sashimi), 10-12 Mill Street, Balbriggan, Dublin 1 – issued 17 November, lifted 18 November
  • Mitchell’s Bar (Closed area: the kitchen used for food preparation, cooking and serving), Main Street, Carrigallen, Leitrim – posted 11 November
  • Healing with Hemp, Trading as Kama Hemp (On Appeal) (Closed Activities: All activities of the Food Business, its establishments, operations or other premises and websites and social media sites operated by the Food Business must cease for the purpose of placing food on the market), Burdautien, Clones, Monaghan – issued November 5

A restraining order has been served under the FSAI Act 1998 on:

  • Greenville Deli, 312 Rathmines Road Lower, Dublin 6 – issued 4th November, lifted 5th November

During the month of November, two lawsuits were initiated by the FSAI concerning:

  • Arrabawn Co-Operative Society Limited, Kilconnell, Ballinasloe, Galway
  • Former Commercial Enterprise Quality Manager as Arrabawn, Kilconnell, Ballinasloe, Galway

Among the reasons for the November enforcement orders are an active infestation of cockroaches discovered under food prep tables and refrigerators; surfaces throughout the premises are food stained and dirty, with faulty refrigerated units and a drain serving the kitchen and associated areas being blocked, causing sewage from the staff toilets to overflow onto the floor.

Other reasons include foul water on a kitchen floor that appears to have emanated from a grease trap; food workers observed walking through sewers and dirty water, spilling it into the kitchen while preparing food; failure to provide written allergen information to customers; and pest control procedures not in place at the time of the inspection.

Even more reasons for enforcement orders include poorly trained or supervised staff; high-risk ready-to-eat foods not held at refrigerated temperatures, and no evidence of an appropriate food safety culture within the food industry or visible management commitment to safe food production.

“Food businesses must ensure they have a strong food safety culture in place, including regular and ongoing training of full-time and part-time staff,” said Dr Pamela Byrne, Chief Executive Officer of the FSAI.

“The food safety culture incorporates best practice standards as a top priority in a food business and is reflected in the way it carries out its daily work. Food safety is the responsibility of everyone in a food business and not just the business owner.

“It is the personal responsibility of managers and all employees to comply at all times with food safety legislation and, in particular, to ensure that all information and records provided to inspectors are true and exact.

“There can be zero tolerance for negligent practices that put consumers’ health at risk and the FSAI and food inspectors will use all powers available to them under food law if it is found that a business food is in violation.”

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