Low Slow and Dough

We acknowledge the findings of the inspection carried out on 19 March 2026 and accept that, at the time of the visit, certain aspects of our operation fell below the standards we expect. At the time of inspection, the business was operating during a short period of reduced senior management oversight, with the absence of our Head Chef and reliance on agency and junior staff contributing to lapses in routine monitoring and documentation. This was a temporary breakdown in management control and not reflective of our normal operating standards. We note the report confirms that pest evidence identified was historic (old and dry), confined to a storage area, with no evidence of contamination to food or preparation areas and no imminent risk to public health. We also confirm there has never been any recorded incident of food-related illness associated with our business. We accept that documentation, cleaning consistency, and food management systems were not applied as required. These issues reflect a failure of supervision and execution rather than a lack of food safety understanding or intent. Since the inspection, we have implemented immediate corrective actions including reinstatement of senior management oversight, a simplified and enforceable food safety system, comprehensive deep cleaning, strengthened pest control procedures, staff retraining, and the introduction of daily compliance checks with clear accountability. We are confident that these actions represent a substantial improvement and we welcome the planned revisit to demonstrate sustained compliance.