Flamio

Re: Right to Reply – Food Hygiene Rating (FHRS 0) – Flamio, 130 Foregate Street, Chester, CH1 1HB We write pursuant to the right to reply safeguard available to food business operators under the Food Hygiene Rating Scheme (FHRS). This submission is made in accordance with the guidance published by the Food Standards Agency and Cheshire West and Chester Council. The purpose of this right to reply is to explain to customers the actions we have taken to improve hygiene standards at our premises since the inspection of 5 August 2026, and to provide information regarding particular circumstances that may have affected the inspection. We make this submission in good faith and with a view to demonstrating our commitment to achieving and maintaining the highest standards of food safety. We attach comprehensive documentary evidence demonstrating the substantial improvements made across all areas of the business. ADDITIONAL DOCUMENTARY EVIDENCE We attach the following documents in support of this right to reply: A. Staff Training and Qualifications 1. Level 2 Award in Food Safety for Catering – Muhammad Ehtisham Chaudary Awarded: 7 August 2024 Grade: Pass Centre: EGB03032011 Course Reference: SFHC Learner Reference: 3KMGD5XR This certificate demonstrates that a key member of staff at the premises holds a recognised Level 2 qualification in Food Safety for Catering, awarded by The Safer Food Group, a reputable training provider. This evidence demonstrates that: 1. The business has invested in formal, accredited food safety training for its staff, well before the inspection. 2. Muhammad Ehtisham Chaudary, who was the Supervisor on duty during the inspection, holds a Level 2 qualification – the minimum standard expected by enforcement authorities. 3. The business has a trained and qualified workforce, contrary to any suggestion that staff lacked competence. 4. The contraventions identified during the inspection related to operational failures rather than a lack of training or competence. B. Cleaning and Hygiene Supplies 2. Professional Cleaning Products – Photographic Evidence The following cleaning products have been purchased and are now in use at the premises: ? Progel Professional Deep Cleaner (6 x 5L) – a professional-grade cleaning product for deep cleaning of kitchen surfaces and equipment ? Fairy Classico (4 x 5L) – professional grease-cutting detergent for effective cleaning of cooking equipment and surfaces ? P&G Professional Grease Cutting products – specialist cleaning agents for removing grease and maintaining hygiene standards 3. Hand washing Signage – "Please Keep Your Hands Clean" A prominent sign has been displayed in the kitchen area reminding staff of the importance of hand hygiene. This serves as a constant visual reminder to all staff of their personal hygiene obligations. This evidence demonstrates that: 1. The business has invested in professional-grade cleaning products to ensure effective cleaning of all surfaces and equipment. 2. The business has implemented visual reminders to reinforce hand washing practices. 3. Cleaning is no longer being conducted with inadequate or inappropriate products. 4. The business has moved beyond "basic" cleaning to professional standards. C. Food Storage and Labelling Systems 4. Labelled Refrigerators – Clear Food Segregation Photographic evidence shows that refrigerators are now clearly labelled: ? "COOKED MEAT" – designated refrigerator for cooked/ready-to-eat meats ? "RAW MEAT" – designated refrigerator for raw meats ? "SAUCES" – designated refrigerator for sauces and condiments 5. Date-Labelled Food Items – Comprehensive Stock Rotation Photographic evidence shows that all food items are now date-labelled with: ? Item name (e.g., Chicken Fillet, Chicken Pieces, Chicken Wings, Peri Chicken Marinade, Chicken Tenders, Cooked Pork Wings) ? Date of preparation/opening (e.g., 25/08/26) ? Time of preparation/opening (AM/PM) ? Use By date (e.g., 27/08/26) ? Storage instructions (e.g., "Fridge") Examples: ? Chicken Fillet: Date 25/08/26 11AM, Use By 27/08/26 11AM ? Chicken Pieces: Date 25/08/26 11AM, Use By 27/08/26 11AM ? Chicken Wings: Date 25/08/26 11AM, Use By 27/08/26 11AM ? Peri Chicken Marinade: Date 25/08/26, Use By 27/08/26 ? Chicken Tenders: Date 25/08/26, Use By 28/08/26 ? Cooked Pork Wings: Date 25/08/26, Use By 27/08/26 6. Food Labelling Signage – "All Food Must Be Covered and Dated" A prominent sign has been displayed in the kitchen reminding staff that all food must be covered and dated – a fundamental food safety requirement. This evidence demonstrates that: 1. The business has implemented a comprehensive stock rotation system with clear date-labelling o

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