Natalie Stanton | EHO
Region: PH
Friday 07 August 2026 19:00:00 GMT
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nightingale :
its not small Natalie its imperative hun 🙄
2026-09-10 10:04:20
1
benpartridge96 :
Biggest question is why is it fully stocked but bone dry
2026-08-07 19:22:33
10
Allan S773 :
In the days before liquid soap we carved out initials in the bar of soap, if the initials were still there during the follow up inspection, not good!
2026-08-09 11:08:05
515
B :
First thing i noticed is you don’t do inspections on a Friday afternoon or evening, this is when you would really see a kitchen and it’s compliance. An inspection has many factors to cover and if I had your job I would have closed at least ten places this year alone in Ireland.Sad but very true. Actually discussed at what has been allowed to continue with food handling ect… it’s more then hand washing I have seen.🤮
2026-08-09 07:16:03
41
Chaos :
I don't like that it's right next to a storage shelf, but 🤷
2026-08-08 15:55:11
74
aleahim33😍😍 :
If I were a food inspector, I would close the majority of restaurants in Hornsea, Yorkshire.
2026-09-09 08:59:46
5
Stace :
I was always told they wash their hands first to see if the sink is wet and how quick the hot water comes through
2026-08-08 07:54:00
8
lydiabooth188 :
exactly, first impressions make a head way for a good inspection. 👍
2026-08-08 11:18:13
3
DionDudley :
first thing you do when the kitchen warns you of the inspector is flick on the warm water so its warm to the touch. 👍
2026-08-09 09:32:58
17
Venom OBL :
Temperature of water, hand soap, condition and cleanliness of the dispenser for both soap and blue roll
2026-08-09 05:34:05
53
Leah Allan 🏳️🌈 :
how hot the water is
2026-08-08 21:44:02
2
😜😜 :
if the eho person finishes the blue roll do they also have to replace it?
2026-08-09 16:20:49
3
CD567 :
What's an appropriate hand drying set up for home baking?
2026-08-10 11:34:21
3
JoshBarts :
Incorrect way of washing hands though 🤷♂️😂
2026-08-08 19:42:04
5
SGC :
Well, yeh. Should be like this all the time. The tin opener is the next thing they look at. Should also be clean all the time. For obvious reasons.
2026-08-09 18:32:40
2
Jobe Davies :
always the first thing, what's the LAST thing you notice? 👀
2026-08-21 12:27:09
1
EditCity3 :
The chefs where I work have a food sink but the chefs often drink from the tap and wash their faces and don’t clean the bottom of the faucet as it ‘self cleans’😭
2026-08-10 02:53:06
8
Ppppp :
Hit hands off the sink?
2026-08-09 02:38:14
6
kylie :
as a catering manager if your hand wash basin isn't in order you might as well go home 😂
2026-08-08 20:49:17
2
blondehojay :
Can the blue roll be loose on the side or is it best in a holder like this?
2026-08-09 06:33:16
1
carl :
they check the washing of hands correct way and also ask when you last washed your hands and then probs the water to see if you was telling the truth
2026-08-08 21:20:00
1
1 :
they always use blue roll to turn the tap off. it's hidden in plain sight
2026-08-08 21:22:22
1
HOCINE :
Well done
2026-08-09 05:39:19
2
Fionnbarra :
Inspectors do call Fridays and anytime for that matter. We don’t eat out as much anymore as the hygiene standard of chef and cooks in establishments are at a different level.
2026-08-11 08:49:25
1
Sandra Gascoigne :
wash your hands first before you put the soap on
2026-08-13 15:54:46
1
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