A popular Turkish restaurant has improved its food hygiene rating after inspectors branded its walk-in fridge and freezer “filthy”.
Raw meat was discovered stored on the floor and equipment was described as “dirty” at the Northgate branch of A La Turka.
There was also no temperature-monitoring device to ensure food was safe to eat and the chef’s hygiene knowledge was labelled “poor”.
But after Canterbury City Council inspectors gave the venue a two-star rating in January, the business has made improvements to now secure four stars.
This was despite concerns remaining about the condition of the fridge and freezer walk-in, which inspectors say is not suitable and that works are required for it to be effectively cleaned.
A La Turka is one of Kent’s most well-known independent restaurant chains, with five branches in total across east Kent. The other Canterbury venue, in St Dunstan’s, has a five-star food hygiene rating, as do the venues in Herne Bay and Ramsgate. The branch in Whitstable has not yet been inspected.
The Northgate restaurant has a rating of 4.5 stars out of 5 on Tripadvisor, with the most recent reviewer describing their meal as the “best Turkish food I’ve had”.
But the hygiene issues were uncovered when it was inspected on January 7, with the premises and equipment described as “dirty”.
“The damaged ceiling in the kitchen needs repair to minimise contamination,” the report said.
“The walk-in fridge and freezer were in a poor state of repair and kept in a filthy condition.
“You must make improvements to prevent the build-up of dirt and allow for adequate cleaning.”
Inspectors also discovered “filthy filter extraction covers” in the walk-in fridge, which needed cleaning.
“Raw vegetables were stored above other foods such as sauces,” the report added.
“Raw meat was stored on the floor. You must prevent cross-contamination and I recommend a separate cling film for raw meat only.
“Remove utensils from cold wells at the end of the day to minimise contamination.
“Foods were not labelled and there was no traceability. Food is frozen with no labels.”
Inspectors also found workers were not recording or monitoring cooked, cooled or reheated food temperatures.
There was no monitoring device to ensure food was safe to eat.
The report said: “There was no food hygiene training of the chef and knowledge was poor.”
City council inspectors returned to the restaurant a month later in February.
Although they awarded the business a new four-star rating, some concerns remained.
“The condition of the fridge and freezer walk-in is not suitable and works are required to enable it to be effectively cleaned and minimise foreign body contamination,” the latest report said.
The inspector also said the “exposed electrics” by the cooker needed attention and staff should call a certified electrical engineer to make it safe.
A La Turka owner Mehmet Dari was contacted for comment.
