The Food Safety Authority of Ireland (FSAI) served a total of 11 Enforcement Orders in June.
Three Closure Orders was served under the FSAI Act, 1998 on:
- Son of a Bun (restaurant), 29 McCurtain Street, Cork
- Lebanese Kitchen (manufacturer/packer), Unit 97 Millennium Business Park, Blanchardstown, Dublin 15
- The Holy Grail Restaurant,13 Market Square, Enniscorthy, Wexford
Five Closure Orders were served under the EC (Official Control of Foodstuffs) Regulations, 2010 on:
- New Dynasty Chinese Take Away, Clarecastle, Clare
- Bingo Polish Market (grocery) (Closed Area: raw meat counter and ready to eat deli sections of the premises), 4 Main Street Upper, Arklow, Wicklow
- New Yaadgar (restaurant/canteen), Esker Court, William Street, Tullamore, Offaly
- The New Leaf Restaurant, Unit 1 - 2 Tallaght Retail Centre, High Street, Tallaght, Dublin 2
- Piece of Cake (food stall) (Closed activity: storage of foodstuffs likely to support the growth of pathogens), Meeting House Square, Temple Bar Market, Temple Bar, Dublin 2
One Prohibition Order was served under the FSAI Act, 1998 on:
- Lebanese Kitchen (manufacturer/packer), Unit 97, Millennium Business Park, Blanchardstown, Dublin 15
One Prohibition Order was served under the EC (Official Control of Foodstuffs) Regulations, 2010 on:
- Gammells (restaurant), 33 Ranelagh, Dublin 6
One Improvement Order was served under the FSAI Act, 1998 on:
- Express Pizza (take away), 6 Lord Edward Street, Limerick
During the month of June, a successful prosecution was carried out by the FSAI on:
- Keelaghan Wholesale Meats Ltd (cutting plant), 101-102 Ashbourne Industrial Estate, Ashbourne, Meath
Dr Pamela Byrne, chief executive of the FSAI said: "By law, food businesses should at all times produce or serve food that is safe to eat. This is only achieved through continuous review of food safety practices and standards to ensure adherence to current legislation. Negligent practices cannot and will not be tolerated. The onus is on every food business to have a food safety management system in place, which assists in identifying and controlling hazards that could pose a danger in the preparation of safe food."
