Michelin-Listed Restaurant's Hygiene Rating Plummets Following Critical Inspection
A celebrated restaurant featured in the prestigious Michelin Guide has suffered a dramatic downgrade to its food hygiene rating after environmental health inspectors uncovered a series of alarming issues during a recent visit.
The Royal Native Oyster Stores, operated by the Whitstable Oyster Company in the coastal town of Whitstable, has long been recognised as a key establishment in the area's culinary revival. However, the seafront restaurant has now seen its hygiene score plummet from the maximum five-star rating to just two stars following an inspection by Canterbury City Council.
Concerning Discoveries During September Inspection
An environmental health inspector from Canterbury City Council visited the premises in September and documented multiple critical problems that led to the significant downgrade. The inspector's report highlighted several areas of serious concern that compromised food safety standards at the establishment.
Among the most troubling findings was "a foul-smelling open bucket" stored directly outside the premises in the external yard containing discarded portions of fish. The inspector noted that this inappropriate storage method for food waste would significantly increase the risk of pest activity in the yard area and emphasised that food waste must be disposed of appropriately.
Multiple Cleanliness Failures Identified
The inspection revealed numerous cleanliness issues throughout the kitchen and preparation areas:
- A number of flies were observed in the wash-up area, landing on various worktops and food contact equipment during the inspection
- The potato chipping room required deep cleaning after dirt and food debris were found on the floor
- Similar dirt and contamination were discovered inside cutlery trays, on fans blowing air into the kitchen, and on the bottom of a freezer
- The crushed ice machine was found to be in a significantly poor state of cleanliness, with its lid in a state of "significant disrepair, presenting a risk of contamination"
- The spade used to remove ice from the machine and the scoop used for putting ice in drinks were both in a poor state of cleanliness and were not stored in a way that prevents contamination
Structural Issues and Training Concerns
Beyond the immediate cleanliness problems, the inspector identified structural issues within the building that further compromised food safety standards. Multiple parts of the building had missing ceilings, including a small area of the potato chipping room and a large section of the roof in the preparation room.
Various damage was noted to the walls in the dry store room and on the wall leading from the kitchen to the preparation area. The floor within the main kitchen was damaged, with bare concrete exposed in the kitchen and underneath the fryers, making "cleaning more difficult due to its porous nature".
Perhaps most concerning was the inspector's finding that "I was unable to see any evidence of formal food safety training amongst the chefs" during the visit. This lack of documented training represents a fundamental failure in food safety management at the establishment.
Required Improvements and Deep Cleaning
The inspector's report was clear in its recommendations for immediate improvement. "More detailed cleaning is required throughout the kitchen," stated the inspector, noting that "a buildup of dirt, grease and food debris was noted behind, underneath and inside equipment."
The establishment was instructed to conduct "a thorough deep clean" throughout the premises, paying particular attention to:
- The flooring underneath and behind the fryers
- The inside of the plate cabinet and the underside of the handle
- Fridge and freezer door seals
The dramatic downgrade from a five-star to a two-star hygiene rating represents a significant blow to the restaurant's reputation, particularly given its inclusion in the prestigious Michelin Guide and its celebrated role in Whitstable's culinary scene. The establishment now faces the challenge of addressing these multiple issues to restore both its hygiene rating and public confidence in its food safety standards.
