A BRUNCH and cocktail bar have been ordered to make major improvements after scoring a zero in a food hygiene inspection.
XOXO in Prince Albert Street, Brighton was given the rating – which means urgent improvements are needed – following an inspection by Brighton and Hove City Council on February 16.
A report posted online said improvements were needed in the cleanliness and condition of the facilities and building, including having proper layout, ventilation, hand-washing facilities and pest control.
He said urgent improvements were needed in the management of food safety, regarding the system or controls in place to ensure food sold or served is safe to eat and proof that staff know about food safety.
The inspector found that the hygiene of the food served at the bar was “generally satisfactory”.
XOXO, a brunch, cocktail and wine bar, is the only place in town to have a zero rating.
Businesses that receive low ratings of zero or one need to make urgent or major improvements to hygiene standards.
The local authority food safety officer has several options for enforcement, as well as advice and guidance to ensure these improvements are made.
The food safety manager will also tell the company how quickly these improvements need to be made, and this will depend on the type of problem to be solved.
XOXO opened in the fall of 2020 in the building that was previously occupied by Café Rouge.
Its menu includes a variety of breakfast and brunch items, as well as salads, pancakes, and sandwiches.
The restaurant also has branches in Southampton and Bournemouth.
XOXO was recently rated the best place in Brighton for a bottomless brunch by The Bottomless Brunch Student Report.
The report rated venues in the city out of 110, based on factors including value for money, menu size, vegan options and proximity to a college campus.
XOXO scored a total of 62.96 out of 110, with high scores for their availability, proximity to a college campus, food menu size, and vegan options.
XOXO has been approached for comment.
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This notice was published: 2022-03-25 05:00:00