<?xml version='1.0'?>
<FHRSEstablishment>
    <Header>
        <ExtractDate>2026-05-15</ExtractDate>
        <ItemCount>1</ItemCount>
        <ReturnCode>Success</ReturnCode>
    </Header>
    <EstablishmentCollection>
        <EstablishmentDetail>
            <AddressLine1>THE OLD ALE HOUSE CRANE STREET</AddressLine1>
            <AddressLine2/>
            <AddressLine3>SALISBURY</AddressLine3>
            <AddressLine4/>
            <BusinessName>The Old Ale and Coffee House</BusinessName>
            <BusinessType>Pub/bar/nightclub</BusinessType>
            <BusinessTypeID>7843</BusinessTypeID>
            <ChangesByServerID>0</ChangesByServerID>
            <Distance>null</Distance>
            <FHRSID>564844</FHRSID>
            <LocalAuthorityBusinessID>PI/000081373</LocalAuthorityBusinessID>
            <LocalAuthorityCode>709</LocalAuthorityCode>
            <LocalAuthorityEmailAddress>publicprotectionwest@wiltshire.gov.uk</LocalAuthorityEmailAddress>
            <LocalAuthorityName>Wiltshire</LocalAuthorityName>
            <LocalAuthorityWebSite>http://www.wiltshire.gov.uk</LocalAuthorityWebSite>
            <NewRatingPending>false</NewRatingPending>
            <Phone/>
            <PostCode>SP1 2QD</PostCode>
            <RatingDate>2026-04-08T00:00:00</RatingDate>
            <RatingKey>fhrs_2_en-gb</RatingKey>
            <RatingValue>2</RatingValue>
            <RightToReply>&amp;lt;p&amp;gt;
	Following the visit it was clear that one of our Junior Chefs had been left without sufficient support and the 2&amp;lt;sup&amp;gt;nd&amp;lt;/sup&amp;gt; Chef was unable to provide this support as well as to keep on top of the kitchen whilst the Head Chef was on an extended leave.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	During the visit the Head Chef who had just returned from his leave, threw out all food that was incorrectly labelled, immediately.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	The kitchen was then closed for a full and through deep clean prior to re-opening.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	The allergens matrix was checked and updated.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	Since that day there have been changes made to the auditing of the kitchen and the hygiene documentation with the General Manager completing weekly management audits and all Chefs re-reading and discussing the Better Food Safer Business documentation.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	We have used support from our equipment supplier to upgrade equipment has highlighted as required.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	The kitchen has a weekly deep clean prior to the Manager&amp;amp;rsquo;s audit.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	The two junior chefs have re-done their basic allergens training and are completing Level 2 food hygiene and safety courses.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	The EHO officer has been supportive in checking our allergens sheet to assist with complete accuracy.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	The kitchen and the team are fully aware of the issues, the ownership of the actions and the continued performance required.&amp;lt;/p&amp;gt;
&amp;lt;p&amp;gt;
	We have requested a re-visit based on the actions that have been taken and this has been accepted and will take place within the next three months.&amp;lt;/p&amp;gt;
</RightToReply>
            <SchemeType>FHRS</SchemeType>
            <geocode>
                <longitude>-1.7978556</longitude>
                <latitude>51.0674781</latitude>
            </geocode>
            <scores>
                <Hygiene>10</Hygiene>
                <Structural>15</Structural>
                <ConfidenceInManagement>10</ConfidenceInManagement>
            </scores>
        </EstablishmentDetail>
    </EstablishmentCollection>
</FHRSEstablishment>