A GUERNSEY catering business closed its doors after it failed an inspection by Environmental Health Services. ‘In the last year it has proved necessary to take enforcement action involving a small number of premises, at least one of which voluntarily closed temporarily as a result of our actions and did not reopen until it was of a proper standard,’ said environmental health and pollution regulation director John Cook.

He would not name the establishment because of confidentiality clauses.

There are 675 registered food premises in Guernsey and 54 in Alderney. Inspectors last year made 663 visits.

‘One ‘temporary, voluntary closure’ in more than 600 visits is fairly extraordinary and often, when it happens, it is down to outside circumstances, such as failure of the water supply, a drainage problem or staff failing to turn up so there is no one there to do the necessary cleaning or maintenance,’ said Mr Cook.

It was only rarely that premises would be directed to close because of contravention of general food laws, he added.

The department is considering the adoption of a ‘scores on doors’ system that would see the results of its inspections placed on display at the premises in question or posted online.

Mr Cook said it was watching trials in the UK, but added that the scheme could offer only limited reassurance.

‘If premises are inspected every 12 or 18 months, it is only a snapshot of what conditions were like at the time and in a matter of days or weeks, conditions can deteriorate or improve.’

Concerns have been raised that not enough is done locally to ensure high standards of food hygiene and safety are met.

UK Hazard Analysis Critical Control Point food-safety guidelines are recommended but not enforced in the island.

And there have been calls for it to be mandatory for all who work in the catering industry to have a basic food-hygiene certificate.

Mr Cook said: ‘I’m satisfied the standards to which we currently operate proportionately address the risks. This is in part illustrated by the fact that there has been a year-on-year reduction in cases of food poisoning.

‘There are rogues in all sections of society, so it is possible that there are caterers breaking the rules. I would be naive to think that everyone worked in accordance with guidelines, advice and the law.’

Environmental Health employs two officers to work full-time on food matters and another two part-time.

Premises deemed at the highest risk are visited at least twice a year.