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It's a condition of On or Club licences that proper food should be available. It's part of being a good and responsible host.
Eating before or as we drink has a major impact on reducing levels of intoxication. That's why food must be readily and conveniently available whenever a premise is open and there is liquor for sale.
The range and style of food must be similar to that shown on the menu submitted with a licence application.
Minimum standard of food
This is an example of the variety that is expected (not four different types of pie!)
It is acceptable to have a menu from a neighbouring premise to provide for one or two of these options, however there must be a back up option that can be produced on site.
A minimum standard on site would be a microwave or fryer and utensils and a supply of a variety of 'long life' meals that do not require temperature control, or tins of soup and rolls.
There must be an area for preparation of food and utensils for service of the food.
Menus must be highly visible and food should be actively promoted in a variety of ways, such as:
Food must be advertised in any outdoor areas and bar staff should actively promote the range of food options available.
When an inspection is carried out the overall perception of the premise will be judged.
The kitchen or preparation area will be viewed and the range of food in the refrigerator, freezer or dry store area will be checked.
The preparation area should be clean and food must be in date. The inspector will ask questions to satisfy themselves that stock rotation and replacement occurs to ensure that fresh food is always available.
A current food licence should be displayed.
Council environmental health staff will inform the District Licensing Agency when a food premises is closed down as this will affect the provision of food in the premises.
Inspectors will be checking menus closely when licenses are renewed. If the licence condition is not being met, it is likely applications will be opposed.
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