<?xml version='1.0'?>
<FHRSEstablishment>
    <Header>
        <ExtractDate>2026-05-22</ExtractDate>
        <ItemCount>1</ItemCount>
        <ReturnCode>Success</ReturnCode>
    </Header>
    <EstablishmentCollection>
        <EstablishmentDetail>
            <AddressLine1>15 Western Road</AddressLine1>
            <AddressLine2>St Leonards-on-sea</AddressLine2>
            <AddressLine3>East Sussex</AddressLine3>
            <AddressLine4/>
            <BusinessName>The Prince of Wales</BusinessName>
            <BusinessType>Pub/bar/nightclub</BusinessType>
            <BusinessTypeID>7843</BusinessTypeID>
            <ChangesByServerID>0</ChangesByServerID>
            <Distance>null</Distance>
            <FHRSID>1885537</FHRSID>
            <LocalAuthorityBusinessID>PI/000080244</LocalAuthorityBusinessID>
            <LocalAuthorityCode>103</LocalAuthorityCode>
            <LocalAuthorityEmailAddress>fhrs@hastings.gov.uk</LocalAuthorityEmailAddress>
            <LocalAuthorityName>Hastings</LocalAuthorityName>
            <LocalAuthorityWebSite>http://www.hastings.gov.uk</LocalAuthorityWebSite>
            <NewRatingPending>false</NewRatingPending>
            <Phone/>
            <PostCode>TN37 6DG</PostCode>
            <RatingDate>2026-03-29T00:00:00</RatingDate>
            <RatingKey>fhrs_3_en-gb</RatingKey>
            <RatingValue>3</RatingValue>
            <RightToReply>&amp;lt;table border=&amp;quot;1&amp;quot; cellpadding=&amp;quot;0&amp;quot; cellspacing=&amp;quot;0&amp;quot; style=&amp;quot;width:633px;&amp;quot; width=&amp;quot;633&amp;quot;&amp;gt;
	&amp;lt;tbody&amp;gt;
		&amp;lt;tr&amp;gt;
			&amp;lt;td style=&amp;quot;width:633px;height:126px;&amp;quot;&amp;gt;
				&amp;lt;p&amp;gt;
					Sanitization: We have switched to a dual-action disinfectant that meets BS EN 1276 and BS EN 13697 standards. All staff have been briefed on the required contact time for this specific product.&amp;lt;br /&amp;gt;
					Hot Water Provision: We have verified that the bar sink does provide hot water. However, as it can take time to reach the required temperature, we have implemented a &amp;amp;quot;flush&amp;amp;quot; protocol at the start of every shift. We are also consulting a plumber for a permanent solution&amp;lt;br /&amp;gt;
					Pest Proofing: All structural gaps identified in the back room have been professionally sealed by a builder. We have also added a &amp;amp;quot;Gaps and Cracks&amp;amp;quot; check to our bi-weekly internal audit.&amp;lt;br /&amp;gt;
					Storage &amp;amp;amp; Flooring: All stock is now stored off the floor on appropriate shelving. We have a contractor scheduled to lay industrial vinyl flooring this month to ensure the surface is non-absorbent and easy to clean - He is quoting next week.&amp;lt;br /&amp;gt;
					Training: All staff members have been enrolled in Level 1 Food Hygiene Training, with a mandatory completion deadline of 30th April.&amp;lt;br /&amp;gt;
					&amp;lt;br /&amp;gt;
					Documentation: The Safer Food, Better Business (SFBB) pack is now fully completed, and our daily/weekly opening and closing checks are being strictly recorded.&amp;lt;/p&amp;gt;
			&amp;lt;/td&amp;gt;
		&amp;lt;/tr&amp;gt;
	&amp;lt;/tbody&amp;gt;
&amp;lt;/table&amp;gt;
&amp;lt;p&amp;gt;
	&amp;amp;nbsp;&amp;lt;/p&amp;gt;
</RightToReply>
            <SchemeType>FHRS</SchemeType>
            <geocode>
                <longitude>0.561003</longitude>
                <latitude>50.853556</latitude>
            </geocode>
            <scores>
                <Hygiene>10</Hygiene>
                <Structural>10</Structural>
                <ConfidenceInManagement>10</ConfidenceInManagement>
            </scores>
        </EstablishmentDetail>
    </EstablishmentCollection>
</FHRSEstablishment>