Padgate Rose's full food hygiene report is revealed

It was announced that the popular Chinese restaurant and takeaway had been hit with a rating of two-out-of-five for food hygiene from the Food Standards Agency.

Following the updated hygiene rating being made available on the FSA's website, a Freedom of Information request has revealed the full hygiene report taken from the time of the inspection.

Inspectors found a number of issues in the way that the restaurant operates regarding food hygiene (Image: Newsquest)

Padgate Rose, at 29-21 Station Road, Padgate, was inspected on October 3.

A summary at the beginning of the report outlines that the restaurant was scored in the following ways:

• Compliance with food hygiene & safety procedures - 10
• Compliance with structural requirements - 15
• Confidence in management/control procedures - 10

The closer to zero that a score is for these categories, the better.

As per the document, Padgate Rose scored 35-out-of-80 for overall compliance, meaning that the restaurant was rated two-out-of-five for food hygiene.

In order to be given the next-best hygiene rating, an establishment must score 34 or fewer.

One of the most significant findings of the inspection was that when food was cooked in the kitchen it was often handled on red chopping boards, which should only be used for raw food.

This opens up the restaurant to the risk of cross-contamination.

Another of the findings explained that staff often did not wash their hands after handling cooked meat from the fryer, instead opting to wipe their hands on a teatowel rather than washing them in soapy water.

It was also noted by the inspector that no changes had been made in the operation of the restaurant since its last hygiene inspection in January 2022.

A number of areas were highlighted that required additional cleaning:

• Dry store shelving
• Doors
• Wall behind waste oil containers
• Fridge and freezer door seals
• Fly killer
• Hand contact points (such as light switches)
• Store floor
• Screen on rear door

The report also reads: "No proof of food hygiene training was available for any staff at the time of the visit."

It was recorded that the restaurant should change the manner in which it defrosts seafood; for example, prawns were being defrosted in warm water on-site, but they should be defrosted in the fridge, the inspector wrote.

Deep fat fryers were being overfilled, which posed a risk to the safety of employees, too.

It was also noted that the washbasin in the bar area did not have access to hot water for the purposes of handwashing.

A number of recommendations were made by the inspector within the report, which are:

1. Date coding or the date you intend to discard the foods attached on a label to the batch of food.
2. A sanitiser other than Dettol which complies with the British standard such as supermarket’s own brand items.
3. Hats or hairnets worn by all food handlers.
4. Defrosting foods inside the fridges and not in warm water as seen with prawns at the time of the visit.
5. Diffusers or light covers over the fluorescent strip lights in food rooms to contain the glass in the event of a breakage.
6. The rear door screen should be kept over the open door at all times to reduce the risk of insects and vermin entering the kitchen. The door of the rear stores similarly kept closed at all times unless access is required.

In 2009 the restaurant was forced to abandon its reopening when it was temporarily closed-down by Warrington Borough Council following the site receiving a hygiene score of zero.

All information is taken from a Warrington Borough Council's public protection inspection.