Food Hygiene Rating for Cafe Zara Lounge/Food Hub

Restaurant/Cafe/Canteen

29 Pepper Street
London
E14 9RP

Cafe Zara Lounge/Food Hub was awarded a Food Hygiene Rating of 3 (Generally Satisfactory) by London Borough of Tower Hamlets on 14th November 2023.

Food Hygiene and Safety: Generally satisfactory
Structural Compliance: Generally satisfactory
Confidence in Management: Generally satisfactory; What the Business Says
 Compliance with food hygiene safety procedures Officer select no to satisfactory on pest control we have update pest control. lest visit 5/10/23 Unnecessary mention cleanness of premises and equipment. Compliance with structural requirements 3. The food kept in the hot holding unit was place shortly before the officer came to the shop, hence the food was unable to reach the minimum temperature required. I mentioned this to the officer but she refused to accept this. 6. The inspector stated on the paperwork that it was a counter top that was damaged but this is incorrect as it was a shelf in the back storage shelf that was broken. This shelf had a box in the shelf which was removed and take the photo. I stated this to the officer that this was a storage shelf yet she wrote countertop. No food is made on the shelf it is used strictly for storage. Confidence in management / control precedures 5. The officer wrote an additional point but was she had removed this as she was incorrect. She stated that there was no sanitiser on site, but there was plenty of bottles in the storage cupboard. She stated that the bottle that was in use was empty but after showing her there was clearly 1/4 a bottle remaining. Hence she removed the statement. I believe this inspector was unfair and trying to put down my business. Some of her points were unjust and unnecessary. I suspect that she had a vendetta against me. Hence, I refused to sign the paperwork’s as I did not agree with her rating and judgement. 29th November 2023

Information last updated 1st May 2024.

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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.