Food Safety Authority: closure orders on 12 businesses in May

Dr Pamela Byrne, chief executive, FSAI

The Food Safety Authority of Ireland (FSAI) has reported that twelve closure orders were served on Irish businesses during the month of May 2016.

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Read More: Dr. Pamela Byrne FSAI

Pursuant to the FSAI Act 1998 and the Official Control of Foodstuffs Regulations 2010, Closure Orders were issued on 12 businesses last month by environmental health officers in the HSE.

Under the latter act, the following businesses were served the Order:

• “Paddy Jack” food stall (Closed activity: cooking of raw meat), Meeting House Square, Temple Bar, Dublin 2

• Kashmir Kebab House (take away), 15 Davis Street, Limerick
• New Curry House (take away), 62 Newcastle Road Lower, Galway
• The Nest (pre-school) (Closed activity: use of the main kitchen at the rear of the premises), Block C, Brabazon Hall, Ardee Street, Dublin 8
• Caoch O’Leary (public house), Ballacolla, Laois
• El Grito (restaurant), (Closed activity: preparation of raw kebabs), 3 Merchants Arch, Temple Bar, Dublin 2

Under the FSAI Act, 1998, these businesses were served Closure Orders:

• Syrian Foods (food stall), 14 Creagh Woods, Gorey, Wexford
• Chens Chinese Take Away, Parnell Street, Mountmellick, Laois
• Centra Lower William Street (supermarket), 9 William Street, Limerick
• Mr Simms Old Sweet Shoppe (sweet shop), 59 Dame Street, Dublin 2
• Lal Quila (restaurant), Tramway Terrace, Douglas Village, Douglas, Cork
• China Kitchen (restaurant), Market Place, Clonmel, Tipperary

Commenting on the closures, FSAI chief executive Dr. Pamela Byrne said that food businesses need to be extra vigilant at this time of year due to the warmer weather conditions.

“It is particularly important during the summer months that all food businesses adhere to the strictest food safety measures,” Dr. Byrne said. “All food businesses must have robust food safety management systems in place to ensure the highest protection for their customers. We advise all food businesses, to ensure they are prepared for the increase in temperature and that all staff are trained to ensure that best food safety procedures are understood and applied.” 

Read More: Dr. Pamela Byrne FSAI

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