The Prince of Wales

Sanitization: We have switched to a dual-action disinfectant that meets BS EN 1276 and BS EN 13697 standards. All staff have been briefed on the required contact time for this specific product. Hot Water Provision: We have verified that the bar sink does provide hot water. However, as it can take time to reach the required temperature, we have implemented a "flush" protocol at the start of every shift. We are also consulting a plumber for a permanent solution Pest Proofing: All structural gaps identified in the back room have been professionally sealed by a builder. We have also added a "Gaps and Cracks" check to our bi-weekly internal audit. Storage & Flooring: All stock is now stored off the floor on appropriate shelving. We have a contractor scheduled to lay industrial vinyl flooring this month to ensure the surface is non-absorbent and easy to clean - He is quoting next week. Training: All staff members have been enrolled in Level 1 Food Hygiene Training, with a mandatory completion deadline of 30th April. Documentation: The Safer Food, Better Business (SFBB) pack is now fully completed, and our daily/weekly opening and closing checks are being strictly recorded.