THE owner of a Leigh restaurant has reacted with fury after it was hit with a two-out-of-five hygiene rating criticising “dirty floors” and “mould”.

Greg Weller, who owns The Inn at Belfairs, in Eastwood Road North, has called for his restaurant to be re-inspected and receive a new score as he “does not agree” with the result of a Southend Council inspection on December 4.

According to the report, the restaurant is in “poor overall condition” and improvements are required, including cleaning the “dirty floor surface”, replacing “mouldy mastic joints around the sink units” and provide plenty of soap to dispensers.

Food hygiene ratings are given to all business that serve food and score them from one to five. The business previously had a four-out-of-five rating.

Mr Weller says he has applied for a re-score, which will take place within the next 12 weeks.

He added: “We don’t agree with this rating whatsoever.

“However, there are some improvements that were needed and have been rectified, such as all management now have their level two hygiene with the general manager and the kitchen manager having the mandatory level three.

“There were also certain appliances that they suggested we change, including a chest freezer that had a broken trim and prep table that was missing a wheel, which we have now done via purchasing new items.

“We’re looking forward to having our revisit sooner rather than later so that we can get back to our scores that we know we’ll achieve and deserve.

“We work extremely hard to provide our guests with the very best and will continue to do so.”

Even though hygienic food handling and the cleanliness and condition of facilities and building require improvements, the management of food safety was “generally satisfactory”.

The report also mentioned what the management need to do in order to resolve the issues.

It added: “Provide full training details of food hygiene training. Ensure all food handling is made in line of your food safety management system and to its requirements.

"Ensure your completed schedules accurately reflect the conditions within your food business.

"Carry out remedial measures to ensure wastewater from wash hand basins flows away effectively.”