A successful, fast-growing chain of High Street food shops, serving sushi, noodles, stir-fry, and other Asian dishes was looking to rationalise the supply of fish and meat to their stores by setting up a Production and Distribution Centre.
Within seven days, they had caught just under 300 mice. All identified proofing works were completed over the next two weeks. Within four weeks it was confirmed the hotel was clear of rodent activity and visits were reduced to twice a month.
A small chicken and burger shop, part of a small chain, had been visited by a very conscientious EHO. Unfortunately, they were not operating to the best of standards. This gave them a Notice to improve standards and a FHRS 0 rating!
One of London’s prominent multi-site Wet-Fishmongers wanted to supplement his sales offer by producing his own hot and cold-smoked fish and related products. He was adamant that he could produce a better range and higher quality product than that he was being supplied
A couple, celebrating their 25th Wedding Anniversary dining at a top Hotel, claimed they became ill after eating at the restaurant. They had also consumed a number of cocktails. The onset of the illness allegedly started in the hotel lift leaving the dining room.
Steve was contacted by a large middle-Eastern importer. Their warehouse facilities had been found to be sub-standard in terms of Health and Safety and there were also concerns about the lack of controls for refrigerated and frozen goods.
Steve is fortunate to work for International groups, such as Diversey/Sealed Air and Clifton Environmental. Their clients include the Shangri-La hotel Group, Starbucks, Hyatt, Accor - Novotel/Ibis and their UK and International hotels and outlets.