There may be an additional section covering health and safety concerns which fall outside the scope of the national food hygiene rating scheme.

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1 Public Protection (food & safety) Food Premises Inspection Report Name of Business: The Merchants of Spice Address of food business: Colegate, Norwich, NR3 1BG Date of Inspection: 5 November 2015 Risk Rating Reference 15/00699/FOOD Inspection Reference EH15/35963 Type of Premises: Restaurant Areas Inspected: Main kitchen Records Examined: SFBB Details of Samples Procured: None Summary of Action Taken: Informal 1 Introduction to the Report The report has been divided into three sections representing the areas we score you against. Each section begins with a summary of what was observed. The score you have been given for each section is indicated. Details of how these scores relate to your overall food hygiene rating are shown in the table at the front of the report. You can use the table to see what factors have influenced your score; where you have done well and where improvements can still be made. There may be an additional section covering health and safety concerns which fall outside the scope of the national food hygiene rating scheme. Timescale for Compliance All Notices must be complied with by the date on the Notice. If no Notice is served you must still deal with contraventions within a reasonable time. As a guide to compliance, contraventions to do with cleaning, temperature control and poor practice should be dealt with straight away. Those items which relate to structural repairs, training and the provision/review of your food safety management system should be completed within the next 2 months. Health and safety contraventions should be dealt with within 3 months unless otherwise indicated. Urgent matters must be dealt with straight away. The Law The report relates to the following legislation: Food Safety Act 1990 (as amended) Regulation (EC) No 178/2002 applied by The General Food Regulations 2004 (as amended) Regulation (EC) No 852/2004 and No 853/2004 applied by Regulation 19(1) of the Food Safety and Hygiene (England) Regulations Health and Safety at Work Etc. Act 1974 and related regulations. This report may include matters which do not comply with the law (Contravention) matters which are not required by the law but which we recommend as good practice (Recommendation) guidance on best practice (Information) and, to balance the report, observations of current practice (Observation). You may carry out alternative works to those in the report, but only if they are equally effective in securing full compliance with the law. Before undertaking alternative works, you are strongly advised to discuss the matter with me. Please Note My inspection was not intended to identify every contravention of the law and only covers those areas, practices and procedures examined at the time. The report concentrates on the principle risks. If it fails to mention a particular item this does not mean you have necessarily complied with the law.

2 FOOD SAFETY 2 How we calculate your new Food Hygiene Rating: Compliance Area You Score Food Hygiene and Safety Structure and Cleaning 0 5 Confidence in management & control systems Your Total Score > 50 Your Worst Score Your Rating is Your Food Hygiene Rating is 1 major improvement is necessary This space is reserved for your Right of Reply You have a right to reply in respect of this food hygiene rating. This allows you to explain what improvements you have made or to offer an explanation for the standards we found at the time of this inspection. Full details and the form can be downloaded: This space is reserved for the results of your Re-rating Inspection: Following a re-rating visit on the 10th March 2016 the premises has been awarded a Food Hygiene Rating of 5 a very good standard Food Hygiene and Safety All the matters in my report have been addressed. You have yet to identify the 14 allergens in the food you sell and ensure this information is made available to your customers. I was pleased to see you had provided a proprietary hand-washing and sanitising system over the wash-hand basin. (score 5) Structure and Cleaning I was pleased to see that all the matters in my report had been addressed. I was pleased to see you had provided additional wall shelving so that pots and pans could be stored off the floor. I was pleased that standards of cleaning and disinfection remained high. (score 0) Confidence in Management I was pleased to see that all the matters in my report had been addressed apart from the training your staff in your Safe methods (in the Safer Food Better Business pack). I am very confident in your ability to manage food safety hazards in this premises. (score 5) Read this report on our website

3 General description of the business Restaurant serving Indian cuisine to the local area and employing standard catering practices. Food Hygiene Summary: Food hygiene standards are generally satisfactory and being maintained. There is evidence of some non-compliance with legal requirements. Some lapses are evident however generally you have satisfactory food handling practices and procedures and adequate control measures to prevent cross-contamination are in place. The contraventions require your attention; although not critical to food safety they may become so if not addressed. (Score 10) Contamination Risks 1. The following exposed food to the general risk of cross-contamination with bacteria or allergens or its physical contamination with dirt, foreign objects or chemicals (Contravention): Cutting boards were held stable with wet and dirty tea cloths. A tub of raw, defrosting meat was stored under the wash hand basin where it was exposed to splash water. A substantial quantity of raw and defrosting meat was stored in tubs on the floor in the kitchen and wash-up area, where it was at greater risk from contamination from the floor and shoes, and where it posed a contamination risk to ready to eat food in the kitchen. A tub of salad garnish had been left uncovered on a low shelf where it was prone to foreign body contamination from above. 2. Defrost food away from the floor (preferably under refrigeration) and in an area away from high risk foods such as salads and cooked meats. (Information) 3. I was pleased to see that you had a new set of cutting boards and that these were stored appropriately in a rack. (Observation) Hand-washing 4. I was pleased to see that the wash hand basin well stocked with hand cleaning materials. (Observation): Personal Hygiene 5. I was pleased to see that all the chefs were wearing hats and clean over clothing. (Observation) Temperature Control 6. Although refrigerators were working within safe limits you could not demonstrate you were monitoring fridge temperatures. You do not have to keep actual temperature

4 records, but you must be able to show you are monitoring fridge temperatures. (Contravention) 7. This is best demonstrated by using the Safer Food Better Business daily diary 'opening and closing' check boxes. (Recommendation) 8. I was pleased to see that the refrigerators were working within safe limits. (Observation) Good Practice Recommendations (food hygiene) 9. To further improve food hygiene I would recommend you: Obtain a foot operated pedal bin for the kitchen. Currently the lid of the black plastic dustbin has to be handled and this action will contaminate otherwise clean hands. Covered Naan bread dough was left adjacent to ready to eat food on the top shelf of the fridge in the wash-up area. Although the risk of contamination had been reduced, treat Naan dough as a raw product and store it underneath ready to eat foods. Skewers of tandoori meat were standing upright in a plastic tub on the floor and the skewers were leaning against the wall. Consider placing this meat where it will be less prone to contamination from floor and wall surfaces. Although the kitchen was large, you had not made good use of the work tops and shelving in the kitchen and were having to use the floor as an additional surface on which to store food. Clear away clutter and any redundant items of equipment to give yourselves more space. Structure and Cleaning Summary: The structure, facilities, cleaning and maintenance are all of a good standard and only minor repairs and/or improvements are required. Pest control and waste disposal provisions are satisfactory. The minor contraventions require your attention. (Score 5) Cleaning 10. The following items were dirty and require more frequent and thorough cleaning (Contravention): The wheels to the moveable stainless steel tables had become very greasy The electric fly killer grills required cleaning and the catch tray emptying 11. I was pleased to see that the premises was generally kept clean and that your cleaning materials, methods and equipment were able to minimise the spread of harmful bacteria between surfaces. (Observation) Maintenance 12. I was pleased to see that the premises had been well maintained. (Observation)

5 Facilities and Structural Provision 13. I was pleased to see that adequate facilities had been provided. (Observation) Confidence in Management Summary: There is major non-compliance with legal requirements. Your food safety management system was not written down. Some staff are not suitably supervised, instructed and/or trained in food hygiene. The contraventions require your urgent attention. A revisit is planned and formal enforcement action is likely. (Score 20) Type of Food Safety Management System Needed 14. The food hazards associated with your business would indicate that the following documented system would be appropriate (Observation): Safer Food Better Business (SFBB) or an equivalent food safety management system. 15. There was no food safety management system in operation. Implement the system indicated above. (Contravention) 16. The Food Standards Agency has recently updated the Safer Food Better Business pack and it can now be completed electronically. You can download a Safer Food Better Business pack and refill diary pages direct from the FSA website (Information) 17. Let us help you complete the SFBB pack. Contact us for details of our SFBB workshops on (Information) Hazard Identification and Control 18. The following matters demonstrated that you had not identified hazards to food or their methods of control at critical points in your operation (Contravention): There was a large quantity of defrosting meat on the kitchen floor. You had not considered the risks this posed to nearby ready to eat foods and methods by which the risks could be reduced such as defrosting the meat elsewhere and at different times to food preparation. 19. The following management sections in your SFBB pack / documented food safety management system were either missing or incomplete. (Contravention): Daily diary pages had not been completed for several months The 4-weekly reviews were missing Staff training pages. 20. I was pleased to see that you: (Observation)

6 were covering refrigerated food; you were ensuring good stock rotation by giving each food container a date code. Good Practice Recommendations (Management) 21. I would recommend the following to further improve the way you manage your business (Observation) The Safer Food Better Business pack is available for different cuisines. Although still printed in English the example pictures should help your non-english speaking staff to understand and follow the safe methods more easily. There is no obligation to complete the SFBB pack in English. You may find it helpful to complete the Safe Methods and the Diary pages in your own language so your staff can follow it. Infection Control, Sickness and Exclusion Policy 22. The following evidence suggested there was insufficient control over the contamination of food from food handlers known or suspected to be suffering from a food-borne disease or gastro-intestinal illness (Contravention): You had no policy on staff exclusion. Reinstate Safer Food Better Business as your food safety management system since your policy on infection control is included there. 23. Public Health England recommends that food handlers known or suspected to be suffering from a food-borne infection or gastro-intestinal illness stay away from work until symptom-free for 48 hours. (Recommendation) Training 24. The following evidence indicated there was a staff training need (Contravention): Staff had not been trained in the Safe Methods in your Safer Food Better Business pack 25. Complete the training sheets for each member of staff within your Safer Food Better Business pack. (Contravention) 26. Food Hygiene Level II training or its equivalent (a 6-hour course leading to the award of a recognised certificate in food hygiene) would be appropriate for your staff. (Recommendation) provides a list of accredited trainers (Information) Allergies 27. Legislation now requires food businesses to provide allergy information on unpackaged food. This applies to food sold from all catering outlets including

7 restaurants, takeaways, deli counters, bakeries and sandwich bars etc. The potential for cross contamination by allergens must also be made known to consumers. There has also been changes to existing legislation on labelling allergy causing ingredients in pre-packed foods. You can obtain more information from the Trading Standards website: (Information) 28. The Food Standards Agency has recently updated the Safer Food Better Business pack with allergen guidance and a useful chart for you to complete listing the allergens present in your dishes. Go to for more information. (Information) HEALTH, SAFETY AND WELFARE Uncontrolled Hazards 29. The following hazards had not been controlled and were of evident concern. (Contravention): You were having to keep the back door open to supply replacement air to the extraction system. This indicated there was insufficient replacement air being provided through the passive air vents in the back door and on the wall behind the cooking range. I would strongly recommend you engage the services of a qualified gas engineer to advise on the effectiveness of your extraction system and who can issue you with a gas safety certificate.