The Food Safety Authority of Ireland says it has closed down a Co Donegal takeaway food business due to health fears.
The Spicy Food Guru on the Port Road in Letterkenny was served with a Closure Order on June 14th.
The Enforcement Orders were issued by environmental health officers in the Health Service Executive. The order was lifted on June 20th after issues were complied with.
The Just-Eat.Ie site has also removed the premises from its listings.
Closure Orders were served under the FSAI Act, 1998 on:
- Doyle’s public house (closed area: Fleet Street basement), 9 College Street, Dublin 2
- Spicy Food Guru take-away, 59 Port Road, Letterkenny, Donegal
- Phelans Home Bakery, 14 Market Square, Portlaoise, Laois
- Spar, 115 Grafton Street, Dublin 2
Closure Orders were served under the EC (Official Control of Foodstuffs) Regulations, 2010 on:
- Morrisseys public house (closed area: kitchen only), Main Street, Abbeyleix, Laois
- Eatzen take-away, Unit 1 Main Street, Clonee, Meath
- Charcoal Kebab House restaurant, Patrick Street, Mountrath, Laois
One successful prosecution was also taken by the Health Service Executive on Chungs at Tullio’s restaurant, Pearse Street, Ballina, Mayo.
Prof. Alan Reilly, Chief Executive, FSAI expressed his disappointment at the need to serve such a high number of Closure Orders on food businesses in June and asked that food businesses be ever more rigorous in maintaining the highest standards of food safety and hygiene at all times. He states that consumers have a right to feel confident that the food they are purchasing is safe to eat and that every Closure Order undermines that confidence, which affects not only the premises involved, but the industry as a whole.
“The seven Closure Orders served in June bring to 39 the total number of Enforcement Orders served to date in 2012. Each of these orders sends a clear message to food businesses that we will not tolerate unsafe food safety practices or non-compliance with food legislation,” states Prof Reilly. “Of vital importance at the moment is the strict adherence to hot and cold temperature controls, as bacteria can double every 20 minutes at room temperature. This is why the failure by some food businesses to comply with best food safety practices is particularly concerning during the summer months, when a marked increase in foodborne disease trends can occur due to warmer overall temperatures.”
Prof. Reilly notes that, while the legal onus is on food businesses to provide safe food, the inspectors and the FSAI do provide assistance, support and advice. He states that the FSAI’s helpline is manned by trained advisors and is a resource to any food business that needs advice.
“There is no excuse for any food business not to comply with the law and if anyone has a question or indeed a complaint to make about a food business they can contact our advice line (1890 336677), visit our website or visit our facebook page.”
Details of the food businesses served with these Enforcement Orders are published on the FSAI’s website at www.fsai.ie. Closure Orders and Improvement Orders will remain listed on the website for a period of three months from the date of when a premises is adjudged to have corrected its food safety issue, with Prohibition Orders being listed for a period of one month.