The Old Ale and Coffee House

Cyfeiriad

THE OLD ALE HOUSE CRANE STREET
SALISBURY
SP1 2QD

Math o fusnes

Tafarn/bar/clwb nos

Arolygiad diwethaf

Dydd Mercher, 8 Ebrill 2026

Safonau ar adeg yr arolygiad
Ardal a gafodd ei harolygu gan swyddog diogelwch bwyd	Safonau a welwyd
Trin bwyd yn hylan Bwyd yn cael ei drin, ei baratoi, ei goginio, ei ailgynhesu, ei oeri a’i storio mewn modd hylan	Boddhaol ar y cyfan
Glanweithdra a chyflwr strwythur yr adeilad a’i gyfleusterau Glanweithdra a chyflwr strwythur yr adeilad a’i gyfleusterau (gan gynnwys cynllun addas, system awyru, cyfleusterau golchi dwylo a mesurau rheoli plâu) er mwyn sicrhau hylendid bwyd da	Angen gwella
Rheoli diogelwch bwyd Systemau neu wiriadau ar waith i sicrhau diogelwch y bwyd sy’n cael ei werthu neu’i weini. Tystiolaeth bod staff yn gwybod sut i drin bwyd yn ddiogel. Swyddog diogelwch bwyd yn hyderus y bydd safonau yn cael eu cynnal yn y dyfodol	Boddhaol ar y cyfan

Os hoffech chi weld adroddiad y swyddog diogelwch bwyd y mae’r sgôr hon wedi’i seilio arno, gallwch chi ofyn am gopi ohono gan yr awdurdod lleol a gynhaliodd yr arolygiad. Gallwch chi wneud hyn drwy anfon e-bost i’r cyfeiriad isod. Mewn rhai achosion, efallai y bydd yr awdurdod lleol yn penderfynu na all anfon copi o’r adroddiad atoch ond bydd yn rhoi gwybod i chi ac yn egluro pam.

Beth sydd gan y busnes i’w ddweud

Following the visit it was clear that one of our Junior Chefs had been left without sufficient support and the 2^nd 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.

During the visit the Head Chef who had just returned from his leave, threw out all food that was incorrectly labelled, immediately.

The kitchen was then closed for a full and through deep clean prior to re-opening.

The allergens matrix was checked and updated.

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.

We have used support from our equipment supplier to upgrade equipment has highlighted as required.

The kitchen has a weekly deep clean prior to the Manager’s audit.

The two junior chefs have re-done their basic allergens training and are completing Level 2 food hygiene and safety courses.

The EHO officer has been supportive in checking our allergens sheet to assist with complete accuracy.

The kitchen and the team are fully aware of the issues, the ownership of the actions and the continued performance required.

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.

Rhagor o wybodaeth am sylwadau’r busnes

Mae gan bob busnes yr hawl i ymateb i’w awdurdod lleol am ei sgôr hylendid. Mae hyn yn golygu y gall busnes dynnu sylw at unrhyw welliannau y mae wedi’u rhoi ar waith ers yr arolygiad a/neu egluro unrhyw amgylchiadau penodol a allai fod wedi effeithio ar sgôr y busnes adeg yr arolygiad. Mae sylwadau’r busnes wedi cael eu hadolygu ac mae’n bosibl bod swyddog diogelwch bwyd yr awdurdod lleol wedi’u golygu i sicrhau eu bod yn cydymffurfio â thelerau ac amodau’r wefan hon. Fodd bynnag, nid ydym wedi gwirio cywirdeb unrhyw ddatganiadau.