Food Hygiene Rating for Ossi's Eat In And Takeaway

Restaurant/Cafe/Canteen

68 Prince Of Wales Road
Norwich
NR1 1LT

Ossi's Eat In And Takeaway was awarded a Food Hygiene Rating of 4 (Good) by Norwich City Council on 13th December 2022.

Food Hygiene and Safety: Good
Structural Compliance: Good
Confidence in Management: Generally satisfactory; What the Business Says
 I agree with the inspection results but have since carried out the following improvements: The premises has been thoroughly cleaned and procedures are in place to ensure that cleanliness is maintained, The staff have been retrained The conditions found at the time of the inspection were not typical of the normal conditions maintained at the establishment and arose because: Aprons not worn by food handlers - staff have been retrained in the importance of using the appropriate PPE. Cutting boards badly scored - 2 new cutting boards have been purchased as requested Frozen meat being defrosted at ambient temperature - staff have been retrained in how to defrost food correctly, by either placing in the fridge or placing in a sealed container and placing under cold running water. Cleaning products stored near foods - this comment relates to some clean and unused sponges that were near a unsealed bag of flour. At the time of the inspection, these were moved to a more appropriate place that the inspector approved of. Flooring underneath equipment dirty, legs to equipment dirty - these were cleaned immediately. As stated at the time of inspection, we do a deep clean once a week on a Sunday where things like the legs of equipment are attended to. Pipework dirty - relating to the pipework under the sink. These have been cleaned. Sink had food debris in it - at the time of the inspection we were quite busy. Staff have been reminded about the importance of cleaning as you go. Seals on fridges dirty - these have been cleaned. Inspector says they felt we were not working to our Safer Food Better Business pack - we always endeavour to follow all of the polices/procedures and advised methods as provided in the pack. We hope that the changes made reflect this. 26th March 2025

Information last updated 2nd April 2025.

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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.