<?xml version='1.0'?>
<FHRSEstablishment>
    <Header>
        <ExtractDate>2026-07-05</ExtractDate>
        <ItemCount>1</ItemCount>
        <ReturnCode>Success</ReturnCode>
    </Header>
    <EstablishmentCollection>
        <EstablishmentDetail>
            <AddressLine1>Samuel's Family Farm Shop And Butchers</AddressLine1>
            <AddressLine2>Market Lane</AddressLine2>
            <AddressLine3>Walpole St Andrew</AddressLine3>
            <AddressLine4>WISBECH</AddressLine4>
            <BusinessName>Brothers In Arms</BusinessName>
            <BusinessType>Restaurant/Cafe/Canteen</BusinessType>
            <BusinessTypeID>1</BusinessTypeID>
            <ChangesByServerID>0</ChangesByServerID>
            <Distance>null</Distance>
            <FHRSID>1516693</FHRSID>
            <LocalAuthorityBusinessID>22/0132</LocalAuthorityBusinessID>
            <LocalAuthorityCode>230</LocalAuthorityCode>
            <LocalAuthorityEmailAddress>foodhygieneandsafety@west-norfolk.gov.uk</LocalAuthorityEmailAddress>
            <LocalAuthorityName>King's Lynn and West Norfolk</LocalAuthorityName>
            <LocalAuthorityWebSite>http://www.west-norfolk.gov.uk/</LocalAuthorityWebSite>
            <NewRatingPending>false</NewRatingPending>
            <Phone/>
            <PostCode>PE14 7LT</PostCode>
            <RatingDate>2026-05-28T00:00:00</RatingDate>
            <RatingKey>fhrs_1_en-gb</RatingKey>
            <RatingValue>1</RatingValue>
            <RightToReply>&amp;lt;p&amp;gt;
	&amp;lt;strong&amp;gt;Since the inspection the kitchen has been thoroughly cleaned, and new procedures have been introduced to ensure cleanliness is maintained; and I &amp;lt;/strong&amp;gt;&amp;lt;strong&amp;gt;have decided to invest in the kitchen to future proofits use and to ensure compliance.&amp;lt;/strong&amp;gt;&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	&amp;lt;strong&amp;gt;We have also worked on a new food safety management system and have retrained staff on practices and processes.&amp;lt;/strong&amp;gt;&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	&amp;lt;strong&amp;gt;The conditions found at the time of inspection were not what we aim to achieve and maintain however we had one of the main chefs having had a period of time off for bereavement and the other on holiday for half term with his children. But it is no excuse, some of the areas pointed out had not been cleaned sufficiently. It has been a huge wakeup call.&amp;lt;/strong&amp;gt;&amp;lt;/p&amp;gt;
</RightToReply>
            <SchemeType>FHRS</SchemeType>
            <geocode>
                <longitude>0.2434851</longitude>
                <latitude>52.7422034</latitude>
            </geocode>
            <scores>
                <Hygiene>15</Hygiene>
                <Structural>10</Structural>
                <ConfidenceInManagement>20</ConfidenceInManagement>
            </scores>
        </EstablishmentDetail>
    </EstablishmentCollection>
</FHRSEstablishment>