The New Inn - Rhuddlan

Following the inspection on 14 May 2026, we have addressed all issues identified by the Food Safety Officer. A full deep clean of the kitchen and food storage areas has been completed and enhanced cleaning procedures have been introduced. All staff have received additional food hygiene training, including allergen management, cross-contamination controls, date coding procedures, stock rotation and the correct use of cleaning and sanitising products. A new management system has been implemented to ensure daily opening and closing checks, temperature monitoring, stock control, cleaning schedules and food safety records are completed and reviewed regularly. Staff are now working under revised supervision arrangements and food safety documentation has been updated. We remain committed to maintaining high standards of food safety and hygiene and have taken the inspection findings seriously. The improvements made are designed to ensure full compliance and provide a safe environment for our customers and staff. At the time of the inspection the business was experiencing significant staffing difficulties and operational pressures which affected our ability to maintain our usual standards of record keeping and supervision. While we accept the findings of the inspection, and do not use these circumstances as an excuse, they contributed to the issues identified on the day. Since the inspection additional staffing arrangements have been put in place. Staff have received further training, management supervision has been strengthened, and new procedures have been put in put in place to ensure food safety checks, cleaning schedules, stock rotation, and record keepings are completed consistently. These measures have been implemented to prevent similar issues occurring in the future. At the time of the inspection the business had only been trading for a little over a month and was still in the early stages of establishing procedures and routines. We have recently lost a member of our kitchen team which created additional operational pressures and placed significant on the remaining staff.  As the designated operator my previous experience has been in the licence trade rather than food operations. The food safety requirements have been a substantial learning curve. While these circumstances contributed to some of the issues identified during the inspection, I fully accept the findings and have used them as an opportunity to improve both my own knowledge and the systems within the business. The inspection has provided valuable guidance, and we are committed to maintain consistently high standards of food hygiene and food safety going forward.