Albert Roux’s restaurant at the Rocpool Reserve hotel in Inverness has been criticised by food safety inspectors after a visit revealed out-of-date fish mousse and dirty kitchen areas.
Chez Roux, which opened at Rocpool Reserve in April 2008, was found to contravene 11 food hygiene laws by inspectors from Highland Council, through not washing dirty floors, failing to provide hygienic hand drying facilities, obstructing a hand wash basin, and preparing food next to a sink filled with dirty water.
Inspectors also found the staff toilet compartment, which was also used as a staff changing room, opened out directly into the bread mixing area and store room, a matter the restaurant was advised to address in a previous inspection in October 2008.
In its report, Highland Council said it was ‘disappointed’ to find the issues, which must meet food hygiene legislation, still not addressed.
“The responsibility for complying with legislation lies with the proprietor and your own checks should be carried out as a matter of routine.”
Albert Roux disappointed
Rocpool Reserve’s Norbert Lieder and Albert Roux, said: “We strive to achieve the very highest standards within our restaurant and hotel and fully support the work of The Highland Council. It is disappointing that in this case some areas of our service have been found to be short of both our and the council’s expectations. We take the report’s recommendations seriously and will be addressing its findings as a matter of urgency.”
Following the success of Chez Roux in Inverness, the legendary chef has now opened a second and third site at the newly refurbished Inver Lodge Hotel above Lochinver in Sutherland, and the Grey Walls Hotel in Muirfield near Edinburgh.
For more information on how hygiene can effect the success of your business, read our latest feature here.