Hygiene inspectors have given Al Watan Supermarket the second lowest rating possible after an unannounced inspection.

This local retailer located at 101 Rutland Avenue, High Wycombe, Buckinghamshire, was given an overall hygiene rating of 1, highlighting severe areas requiring major improvements.

During their visit on January 24, the inspectors assessed several factors, resulting in an overall hygiene rating of 1, indicating that major improvements are necessary.

The establishment's hygienic handling of food, encompassing preparation, cooking, re-heating, cooling, and storage, was determined to be generally satisfactory.

However, the cleanliness and conditions of facilities and infrastructure, which can encompass factors ranging from layout and ventilation to handwashing facilities and pest control systems, were found to be in need of some improvement.

Crucially, the food safety officer's confidence in the establishment’s ability to ensure safe food handling practices and knowledgeable staff was seen to require major improvement.

This dimension is critical as it speaks to the organisation's commitment to producing, selling or serving safe food.

The hygiene ratings distribution in the area indicates that the Al Watan Supermarket falls into the lower end of the spectrum.

No establishments scored 0 but the supermarket is part of the 0.7% commended a rating of 1.

Data shows 1.2 per cent of establishments have a rating of 2, 4.4 per cent a rating of 3, 13.9 per cent a rating of 4, while 69.1 per cent are given top marks with a rating of 5.

There are 3.5 per cent of establishments exempt from ratings, and 7.2 per cent are awaiting inspection.

Hygiene ratings are assigned through vigorous inspections conducted by local authorities in the United Kingdom.

They are of critical importance, serving as a guide to consumers and helping people make informed decisions when choosing where to dine or buy food.

The ratings range from 0 (indicating urgent improvement is required) to 5 (very good).

High scores are suggestive of excellent practices including food preparation, storage, and cleanliness, ultimately helping to reduce the risk of foodborne illnesses and promote public health.