Food Hygiene Rating for Worlebury Golf Club

Pub/bar/nightclub

79 Worlebury Hill Road
Weston-Super-Mare
North Somerset
BS22 9SX

Worlebury Golf Club was awarded a Food Hygiene Rating of 1 (Major Improvement Necessary) by North Somerset Council on 14th February 2024.

Food Hygiene and Safety: Improvement necessary
Structural Compliance: Generally satisfactory
Confidence in Management: Major improvement necessary; What the Business Says
 Hand washing and drying facilities have been upgraded by providing soap at every station and blue drying roll in their holders. (&4) All food in the walk-in refrigerator is checked for Use By date on a daily basis, with labels that staff personnel can complete. All staff are now wearing newly purchased uniforms and clean, protective clothes. Including aprons. a/a all wash basins now include soap and hand drying facilities (same as items 1’s note) a brand new chest freezer has been purchased to replace the old model, which had rust. Cleaning and painting is scheduled for the week beginning March 4th mould being removed and repainted. On a daily basis, every equipment, including the chiller, ice machine, and hot cabine, is thoroughly cleaned. Antibacterial probe wipes have been replaced for the probe and will be cleaned before, during and after. Staff has been advised about dilution rates for chemicals, and products have been purchased that already have the dilution in place under British Standards. SFBB pack for caterers has been downloaded and updated. All allergen lists have been updated and sent by email on 29th February to the food inspector. This was required due to the last minute cancellation of attendance for the arranged revisit. All temperature checks and records for chilled, hot and reheated foods have been updated and documented on a daily basis. All food handlers have the Level 2 award in Food Safety in Catering. All gas cylinders have been correctly chained in the cellar and stored. A painter is planned to redecorate the week beginning March 4th, as originally specified in item 7. All freezers have been defrosted. 3rd April 2024

Information last updated 15th April 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.