herald

Saturday 3 December 2016

Dublin takeaway among seven closure orders for restaurants

The Food Safety Authority of Ireland (FSAI) served a total of seven closure for restaurants and takeaways during September.

The authority revealed the closure orders were served on food businesses for breaches of food safety legislation

Environmental health officers in the Health Service Executive (HSE) issued the orders following inspections of premises.

 

Three Closure Orders were served under the FSAI Act on the following food premises:

Roma Takeaway, North Road, Dromcollogher, Limerick

Express Fast Food Takeaway, Ballinamore, Fintown, Donegal

Meal Box (take away), 73 Cork Street, Dublin 8

 

A further four Closure Orders were served under the EC (Official Control of Foodstuffs) Regulations on:

Stonehouse Restaurant, 9 The Square, Tralee, Kerry

Kebab Bites (restaurant), Unit 4, Redmond Square, Wexford

Lime Leaf XL Shop (closed area: the takeaway Chinese and bakery food preparation units and associated storage facilities), 40 Fuschia Drive, Renmore, Galway

Fusion Café (activity closed: all food preparation and service activities in and from the kitchen/food preparation and ancillary areas), Monck Street, Wexford

During the month of September, three successful prosecutions were carried out by the Health Service Executive on:

Halfway House (restaurant), Tooban, Burnfoot, Donegal (Two prosecutions were carried out on Halfway House in September)

Atlantic Bar (public house), Main Street, Buncrana, Donegal

Dr Pamela Byrne, Chief Executive of FSAI, expressed her disappointment at the lack of vigilance by some owners in ensuring their food businesses are fit for purpose and fully compliant with food safety legislation.

She said: “There can be no excuse for putting consumers’ health at risk through negligent practices. We are re-emphasising to all food businesses the need for rigorous compliance with food safety and hygiene legislation. This requires putting appropriate food safety management procedures in place and making sure they are adhered to at all times.”

Dr Byrne urged food businesses to take full advantage of the information and support provided by the FSAI and the food safety inspectors to ensure that they have the correct food safety management systems in place

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