Powys takeaway improves zero rating after damning inspection

The Golden Rice Bowl in Llandrindod Wells has received a new rating of three after previously being given a score of zero by inspectors form the food hygiene inspectors after they found that “dirt could be scraped off the floor.”

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A previous inspection found a number of issues at the takeaway and said “The standard of cleaning to the structure of the kitchen, including the work surfaces, was extremely poor. A thorough deep clean (and disinfection) was required.”

They noted in the report that cleaning was required behind and beneath the cooking range and fryers, the area around the wok sink, underneath and behind equipment, such as, fridges and chest freezers and the floor areas at every doorway – in these areas inspectors said “dirt could be scraped off the floor”.

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Inspectors also found that lemon sauce - made from custard powder and lemon squash - was kept unrefrigerated and was at risk of growing bacteria and have a shelf life of a maximum of 3-4 days.

They were also marked down for structural issues in the building including wooden areas of the wall, bare plaster and flaking paint.

However, the owners of the Golden Rice Bowl said that they were determined to make changes something that was shown in the initial report by inspectors after they agreed to close to improve conditions.

They said: “This deep clean was undertaken after voluntary closure immediately following the inspection on Thursday 3rd August 2023 and a revisit was made the following day; cleaning had significantly improved and the kitchen was re-opened.”

The management at the takeaway immediately requested a new inspection vowing to improve the condition of the facilities which they appear to have since achieved.

In the latest score awarded inspectors have rated it as “generally satisfactory” across the board including the “hygienic handling of food including preparation, cooking, re-heating, cooling and storage”.

They also found acceptable “the cleanliness and condition of facilities and building (including having appropriate layout, ventilation, hand washing facilities and pest control) to enable good food hygiene”.

The officers also noted “system or checks in place to ensure that food sold or served is safe to eat, evidence that staff know about food safety, and the food safety officer has confidence that standards will be maintained in future”.