Food Hygiene Rating for Harber Inns Ltd At The Red Lion

Pub/bar/nightclub

Red Lion Inn
37 High Street
Overton, Basingstoke
RG25 3HQ

Harber Inns Ltd At The Red Lion was awarded a Food Hygiene Rating of 1 (Major Improvement Necessary) by Basingstoke & Deane Borough Council on 4th October 2024.

Food Hygiene and Safety: Generally satisfactory
Structural Compliance: Improvement necessary
Confidence in Management: Major improvement necessary; What the Business Says
<p><br /> "All concerns - including the requirement for us to fill in form SFBB(25) rather than SFBB(24) - were rectified within a matter of hours of this visit. We have since had a re-visit that confirmed all works to an out building had been completed and all other minor issues resolved. The officer confirmed that we would now get a higher score in line with previous results. Unfortunately, we understand the new score can not be applied for 3 months, despite being at the higher standard."</p><br /> 18th December 2024

Information last updated 28th January 2025.

Adverts by Google

Useful links

All 14 hygiene ratings from Cliddesden

Council contact details

Tell a Friend

Something Wrong?

Report incorrect rating displayed

Is this your business?

‘Safer Food Better Business’

SFBB+ is the digital solution to all that paper.

90 DAYS FREE

then only £4.99 per month

Find out more

Improve your Food Hygiene Rating

Tips and Guides

Training

Service Suppliers

More Details

Widget

You can display your most recent rating on your website - find out more.

Get your Widget

Enlist your business

Add a picture, phone number, website.

Capture visitors for Order, Book and Delivery.

Find out the date your next inspection is due

Enlist

The food hygiene and safety procedures (including food handling practices and procedures, and temperature control), and, are assessed using the scoring system below:

Very Good	High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.
Good	High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice.
Generally satisfactory	Some non-compliance with statutory obligations and industry codes of recommended practice. The premises are in the top 50 per cent of premises and standards are being maintained or improved
Improvement necessary	Some major non-compliance with statutory obligations – more effort required to prevent fall in standards.
Major improvement necessary	General failure to satisfy statutory obligations – standards generally low.
Urgent improvement necessary	Almost total non-compliance with statutory obligations.

The structure of the establishment (including cleanliness, layout, condition of structure, lighting, ventilation, facilities etc.).

The meanings of the scores are as follows:

Very Good	High standard of compliance with statutory obligations and industry codes of recommended practice; conforms to accepted good practices in the trade.
Good	High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. Some minor non-compliance with statutory obligations and industry codes of recommended practice.
Generally satisfactory	Some non-compliance with statutory obligations and industry codes of recommended practice. The premises are in the top 50 per cent of premises and standards are being maintained or improved.
Improvement necessary	Some major non-compliance with statutory obligations – more effort required to prevent fall in standards.
Major improvement necessary	General failure to satisfy statutory obligations – standards generally low.
Urgent improvement necessary	Almost total non-compliance with statutory obligations.

The actual performance of management is scored in on the basis of the results achieved and observed. A management that achieves good food hygiene performance, well understood by the workforce, should have achieved a good score.

Confidence in management is not meant to reconsider this aspect. It is to elicit a judgement on the likelihood of satisfactory compliance being maintained in the future.

Factors that will influence the inspector's judgement include:

the "track record" of the company, its willingness to act on previous advice and enforcement, and the complaint history;
the attitude of the present management towards hygiene and food safety; and
hygiene and food safety technical knowledge available to the company (internal or external), including hazard analysis/HACCP and the control of critical points;
satisfactory HACCP based procedures.

The meanings of the scores are as follows

Very good	Good record of compliance. Access to technical advice within organisation. Will have satisfactory documented HACCP based food safety management system which may be subject to external audit process. Audit by Food Authority confirms compliance with documented management system with few/minor non-conformities not identified in the system as critical control points.
Good	Good = Reasonable record of compliance. Technical advice available in-house or access to and use of technical advice from trade associations. Have satisfactory documented procedures and systems. Able to demonstrate effective control of hazards. Will have satisfactory documented food safety management system. Audit by Food Authority confirms general compliance with documented system.
Generally satisfactory	Satisfactory record of compliance. Access to and use of technical advice either in-house or from trade associations. May have satisfactory documented food safety management system.
Major improvement necessary	Varying record of compliance. Poor appreciation of hazards and control measures. No food safety management system.
Urgent improvement required	Poor track record of compliance. Little or no technical knowledge Little or no appreciation of hazards or quality control. No food safety management system.