0:00:02 > 0:00:04There's a lot we don't know about the food on our plates.
0:00:04 > 0:00:08And the shops and the labels don't always tell you the whole story.
0:00:08 > 0:00:10Sometimes there's just too many offers
0:00:10 > 0:00:14and when you actually look at them, you're not really saving that much.
0:00:14 > 0:00:16Whether you're staying in or going out,
0:00:16 > 0:00:19you've told us that you can feel ripped off by the promises
0:00:19 > 0:00:23made for what you eat and, indeed, what you pay for it.
0:00:23 > 0:00:26If you buy six, it's cheaper.
0:00:26 > 0:00:29But I don't want to buy six, I want to buy one.
0:00:30 > 0:00:34From claims that don't stack up, to the secrets behind the packaging,
0:00:34 > 0:00:37we'll uncover the truth about Britain's food
0:00:37 > 0:00:41so you can be sure you're getting what you expect, at the right price.
0:00:43 > 0:00:47Your food, your money, this is Rip-Off Britain.
0:00:50 > 0:00:53Hello, and welcome to Rip-Off Britain, where, for this
0:00:53 > 0:00:57special series, we're looking into all things to do with food.
0:00:57 > 0:01:00And while sometimes it can be a bit tricky keeping across everything
0:01:00 > 0:01:03when we are eating at home, I think most of us will agree that
0:01:03 > 0:01:05things become a lot more complicated
0:01:05 > 0:01:08when we're eating out because, of course, that is when we're
0:01:08 > 0:01:11putting our trust and confidence into the hands of other people.
0:01:11 > 0:01:14And the truth is that some of the places we go to can leave us
0:01:14 > 0:01:16feeling really disappointed.
0:01:16 > 0:01:20Either because what they're serving isn't quite what we'd assumed or indeed hoped for,
0:01:20 > 0:01:23and we have some surprising examples of that coming up,
0:01:23 > 0:01:26or perhaps even because they are struggling with the absolute basics,
0:01:26 > 0:01:29in other words, keeping themselves and their surroundings clean.
0:01:29 > 0:01:32So we're getting food that's safe as well as very tasty.
0:01:32 > 0:01:35Yes, because no-one wants to go out for something nice
0:01:35 > 0:01:38and come back with a dose of something nasty.
0:01:38 > 0:01:41So, today, we're going to be finding out exactly what's being done to
0:01:41 > 0:01:43make sure that the standards of hygiene
0:01:43 > 0:01:46where we eat are up to scratch.
0:01:46 > 0:01:49Coming up: We've done our own test into restaurant cleanliness,
0:01:49 > 0:01:54so in which high street favourite did we find something very nasty indeed?
0:01:54 > 0:01:59There's faecal contamination either of the water that made the ice
0:01:59 > 0:02:01or the ice itself.
0:02:01 > 0:02:06And so it increases the risk of getting sick from consuming this ice.
0:02:06 > 0:02:09And burgers served pink may be all the rage,
0:02:09 > 0:02:11but are they safe to eat?
0:02:11 > 0:02:14If a burger hasn't been prepared and cooked safely,
0:02:14 > 0:02:17then the potential risk is that the inside of the burger
0:02:17 > 0:02:20could contain organisms such as E coli,
0:02:20 > 0:02:24which is potentially extremely dangerous and has been known to cause death.
0:02:27 > 0:02:31Whenever you go into a restaurant or a takeaway, you might have seen
0:02:31 > 0:02:35a bright green sticker about so long by so deep,
0:02:35 > 0:02:39displayed either on the door or the window, making it very clear
0:02:39 > 0:02:42what the food hygiene rating is of the place in which you plan to eat.
0:02:42 > 0:02:45In other words, it's a very helpful steer on
0:02:45 > 0:02:48whether the standards inside really are up to scratch.
0:02:48 > 0:02:50Or at least it should be.
0:02:50 > 0:02:52But, in fact, though you might have assumed otherwise,
0:02:52 > 0:02:56restaurants are not obliged to display their rating.
0:02:56 > 0:02:59So any place that scored particularly badly
0:02:59 > 0:03:01doesn't have to tell you about it.
0:03:01 > 0:03:04Even though, chances are, you certainly would want to know.
0:03:04 > 0:03:07So, short of actually poking your head into the kitchen,
0:03:07 > 0:03:11how can you tell if a restaurant is as clean as a whistle?
0:03:11 > 0:03:12Or no such thing.
0:03:14 > 0:03:17'When we buy food from any restaurant, cafe, or takeaway,
0:03:17 > 0:03:20'we hope, and assume, that it's been prepared in a safe
0:03:20 > 0:03:22'and clean environment.
0:03:22 > 0:03:25'And while, in the vast majority of cases that's undoubtedly true,
0:03:25 > 0:03:27'it's not always.
0:03:27 > 0:03:30'But when one of the possible consequences of eating somewhere
0:03:30 > 0:03:35'with poor food hygiene is a bout of food poisoning, the stakes are high.
0:03:35 > 0:03:38'And it seems we all have our own ways of working out
0:03:38 > 0:03:41'whether or not somewhere is a place we want to go.'
0:03:41 > 0:03:44You get a general feeling about a place before you even walk in.
0:03:44 > 0:03:46Even from the outside of the building, if it's looking
0:03:46 > 0:03:51poorly painted, not looked after, then you've got a bit of a problem.
0:03:51 > 0:03:54- Floors, if they're dirty.
0:03:54 > 0:03:55- Going to the gents.
0:03:55 > 0:03:57If the gents is clean, it's a
0:03:57 > 0:04:00good sign that they are really cleaning the restaurant.
0:04:02 > 0:04:04'Well, that last one, popping to the loo - the gents,
0:04:04 > 0:04:06'or the ladies - isn't a bad rule of thumb.
0:04:06 > 0:04:09'But, in fact, there should be an easy way to find out
0:04:09 > 0:04:11'whether the standards in your favourite restaurant or
0:04:11 > 0:04:13'takeaway are all they're supposed to be -
0:04:13 > 0:04:17'the Food Hygiene Rating Scheme. It was introduced by the
0:04:17 > 0:04:22'Food Standards Agency in England, Wales and Northern Ireland in 2010.
0:04:22 > 0:04:25'Scotland already had a very similar scheme.
0:04:25 > 0:04:27'And you'll probably have seen how the
0:04:27 > 0:04:30'findings of the inspectors are usually displayed.'
0:04:30 > 0:04:34The idea is that any establishment that serves or provides food
0:04:34 > 0:04:37to the general public should be inspected
0:04:37 > 0:04:41and then given a rating, depending on how clean their premises are.
0:04:41 > 0:04:44So, for instance, if you get a five, which is the top rating,
0:04:44 > 0:04:47that means that you are very good.
0:04:47 > 0:04:49If you get zero, well, that indicates
0:04:49 > 0:04:54that your establishment is in need of urgent attention.
0:04:54 > 0:04:56But what exactly do these ratings mean,
0:04:56 > 0:05:01and how do you get a high rating or lose it completely?
0:05:02 > 0:05:06'Well, someone who knows the answer to that is John Thornhill.
0:05:06 > 0:05:09'His restaurant in central London has a rating of five,
0:05:09 > 0:05:11'so he must be doing something right.'
0:05:13 > 0:05:16So, how much notice did you get before the inspectors arrived?
0:05:16 > 0:05:19They don't give you any warning. I think that's absolutely right.
0:05:19 > 0:05:23In the end, the only way to try and achieve consistency, or at least to
0:05:23 > 0:05:27measure consistency, is to go when people don't necessarily expect it.
0:05:27 > 0:05:30'Restaurants are inspected by local authority
0:05:30 > 0:05:34'Environmental Health Officers, who are checking for a number of things.
0:05:34 > 0:05:36'How hygienically the food is handled,
0:05:36 > 0:05:40'so the way it's prepared, cooked, reheated, cooled, and stored.
0:05:40 > 0:05:43'They'll be looking at the condition and structure of the building,
0:05:43 > 0:05:47'its cleanliness, layout, lighting, ventilation, and other facilities.
0:05:47 > 0:05:51'They'll measure, too, what each place does to make sure the food is safe,
0:05:51 > 0:05:54'to be confident that standards will be maintained in the future.
0:05:54 > 0:05:58'And, in a business like John's, which allows you to pick your own
0:05:58 > 0:06:02'tapas from the bar, how the food is managed is of critical importance.'
0:06:02 > 0:06:04What are the extra problems that you've got?
0:06:04 > 0:06:07- Because the food looks stunning... - Thank you.- ..and it's colourful
0:06:07 > 0:06:09and it's wonderful, but it is all out on show.
0:06:09 > 0:06:11Exactly. You have different dishes.
0:06:11 > 0:06:13This is tuna, good example, can only be out for 30 minutes,
0:06:13 > 0:06:16because obviously, being fish, it will go off quite quickly.
0:06:16 > 0:06:19Whereas, if we look at something like ham,
0:06:19 > 0:06:21that can be out for a longer period of time.
0:06:21 > 0:06:25So, we have a system in the back here which controls every dish,
0:06:25 > 0:06:28knows when it was sent up, knows how long it can be out for, and alerts
0:06:28 > 0:06:30the staff when we need to send it down,
0:06:30 > 0:06:32if everything hasn't been sold at that point.
0:06:32 > 0:06:35The other side is that the kitchen operation is downstairs, and it's
0:06:35 > 0:06:40very much about making sure things don't go wrong that you
0:06:40 > 0:06:42aren't aware of, so fridge temperatures changing, or if
0:06:42 > 0:06:45there's something wrong with the gas supply, it could
0:06:45 > 0:06:47affect the hot holding temperature of food that's kept warm.
0:06:47 > 0:06:50How proud are you that you got a five rating?
0:06:50 > 0:06:52Very proud and, actually, from our point of view,
0:06:52 > 0:06:54given the nature of our food display and everything else,
0:06:54 > 0:06:57it's really important, because if I was walking past
0:06:57 > 0:06:59the window here, seeing this food on display,
0:06:59 > 0:07:02I'd think it looked visually very appetising, but I would
0:07:02 > 0:07:06want to know that it was going to be equally good in the consumption.
0:07:06 > 0:07:09But, unfortunately, not all restaurants are as
0:07:09 > 0:07:10thorough as this one.
0:07:10 > 0:07:14Our team has uncovered some pretty shocking statistics concerning
0:07:14 > 0:07:18food hygiene at establishments the length and breadth of the country.
0:07:21 > 0:07:23'At the time we checked, there are...
0:07:29 > 0:07:34'That's nearly 9% of all the premises inspected. Worse still...
0:07:37 > 0:07:40'..which means they need urgent improvement.
0:07:40 > 0:07:44'And don't assume that the big names always come out with a top score.
0:07:44 > 0:07:47'Some of the most familiar names on the high street were given
0:07:47 > 0:07:50'a zero rating on the food hygiene scale.
0:07:50 > 0:07:53'But finding out a restaurant's score, at least in England
0:07:53 > 0:07:56'and Northern Ireland, isn't always that straightforward.
0:07:56 > 0:07:59'I took a walk along a busy street in London's Soho,
0:07:59 > 0:08:02'with no less than 34 restaurants.'
0:08:02 > 0:08:07But only nine of them are displaying their Food Hygiene Rating,
0:08:07 > 0:08:08and that's because, by law,
0:08:08 > 0:08:12they don't have to put it in a prominent position.
0:08:12 > 0:08:14Now, the Food Standards Agency do actually
0:08:14 > 0:08:17put all of their findings on their website.
0:08:17 > 0:08:19But wouldn't it be just so much easier
0:08:19 > 0:08:23if every restaurant had to put their Food Hygiene Rating
0:08:23 > 0:08:26in a prominent position, so that you could decide whether that
0:08:26 > 0:08:30that was a restaurant you wanted to walk into, or walk past?
0:08:30 > 0:08:33It would certainly be so much easier for customers.
0:08:34 > 0:08:38'In Wales, all businesses must by law display the sticker that
0:08:38 > 0:08:40'shows their hygiene rating in a prominent place,
0:08:40 > 0:08:43'typically the front door, entrance, or window.
0:08:43 > 0:08:46'So, I'm meeting Catriona Stewart,
0:08:46 > 0:08:50'the head of the Food Hygiene Rating Scheme at the Food Standards Agency,
0:08:50 > 0:08:54'to find out why the rest of the UK doesn't follow suit.'
0:08:54 > 0:08:57Why did you feel it necessary to have a ratings system on hygiene?
0:08:57 > 0:09:00We want to make sure that food businesses are meeting
0:09:00 > 0:09:04the law on food hygiene, and that law's important
0:09:04 > 0:09:07because it's there in place to protect people's health.
0:09:08 > 0:09:11Food poisoning is a very serious thing.
0:09:11 > 0:09:13People think it's usually just a dodgy tummy,
0:09:13 > 0:09:18but people can become very ill from food poisoning, and they can die.
0:09:18 > 0:09:21And really, what we're trying to do with the scheme is to improve
0:09:21 > 0:09:23standards in food businesses.
0:09:23 > 0:09:27We put the power in the hands of the consumer by giving them
0:09:27 > 0:09:30the information about the standards of food hygiene,
0:09:30 > 0:09:33and they can use that to vote with their feet,
0:09:33 > 0:09:35and go to the places with the highest standards,
0:09:35 > 0:09:38and then encourage those with poorer standards to improve.
0:09:38 > 0:09:42So, if something has a zero or even a one rating,
0:09:42 > 0:09:46how much risk are the public at if eating on those premises?
0:09:46 > 0:09:51If there's an imminent risk, just to reassure people, action will be
0:09:51 > 0:09:55taken right away with that business, and probably it will be closed down.
0:09:55 > 0:09:59Why should it not be made a legal requirement that they put
0:09:59 > 0:10:02that rating in a very prominent position,
0:10:02 > 0:10:05so that you can see what it is before you go into a restaurant?
0:10:05 > 0:10:07Well, actually, in Wales at the moment, it is
0:10:07 > 0:10:10already a requirement of law that businesses must
0:10:10 > 0:10:13put their ratings sticker - it's a very distinctive green
0:10:13 > 0:10:15and black sticker - they must put that in the window.
0:10:15 > 0:10:17But not in England.
0:10:17 > 0:10:22In England, the FSA, Food Standards Agency, we do favour that,
0:10:22 > 0:10:25and what we're doing at the moment is putting together
0:10:25 > 0:10:28the evidence to support the case for that,
0:10:28 > 0:10:32because it requires new legislation, and we need to be able to show
0:10:32 > 0:10:36that it doesn't have an additional burden on food businesses.
0:10:36 > 0:10:38We'll be putting that case to the Government,
0:10:38 > 0:10:41so that the Government can consider that and make a decision.
0:10:41 > 0:10:44Well, clearly the Food Standards Agency have public health
0:10:44 > 0:10:47and safety very high as a priority,
0:10:47 > 0:10:50and I'm sure that most members of the public
0:10:50 > 0:10:52would like to know what the hygiene rating is for any
0:10:52 > 0:10:55establishment where they may be eating.
0:10:55 > 0:10:59So, let's hope that it does soon become law that every
0:10:59 > 0:11:03food establishment and outlet really has to prominently display
0:11:03 > 0:11:05that hygiene rating.
0:11:05 > 0:11:09It would give us all a lot more confidence, wouldn't it?
0:11:09 > 0:11:12'In the meantime, if you're planning to eat out anywhere in the UK,
0:11:12 > 0:11:16'you can check the outlet's rating on the FSA website.
0:11:19 > 0:11:22'But, if your choice of eatery is more of a spur-of-the-moment
0:11:22 > 0:11:27'decision, back in Soho, John has his own suggestions for the telltale
0:11:27 > 0:11:30'signs of whether or not a place meets the mark.
0:11:30 > 0:11:33'The first one takes us back to where we started.'
0:11:34 > 0:11:37If I could put it down to three things, I would say,
0:11:37 > 0:11:39number one, the loos.
0:11:39 > 0:11:43I mean, does anybody seriously still think that a cotton towel roll
0:11:43 > 0:11:46is more efficient than a hand-drier, from a hygiene point of view?
0:11:46 > 0:11:48If they do, they're probably a little
0:11:48 > 0:11:50old-fashioned in their thinking.
0:11:50 > 0:11:53Another one I think is fresh flowers. If people are caring enough
0:11:53 > 0:11:54to still put fresh flowers
0:11:54 > 0:11:57in their restaurant, then there's still some love there,
0:11:57 > 0:12:00and that means that they're paying attention to detail.
0:12:00 > 0:12:05The third one, I would ask your server what their favourite dish is.
0:12:05 > 0:12:07If you get a response that talks about the latest seasonal
0:12:07 > 0:12:10changes, and how they tried it as a group last week, chances are you're
0:12:10 > 0:12:12in a good situation.
0:12:12 > 0:12:14If you get the impression they never eat there,
0:12:14 > 0:12:16you probably shouldn't either.
0:12:16 > 0:12:18'Well, later in the programme, we'll find out
0:12:18 > 0:12:22'if some of the big name restaurants that scored zero in their most
0:12:22 > 0:12:26'recent inspection have since cleaned up their act.
0:12:26 > 0:12:30'We did our own hygiene tests, and you'll be shocked by what we found.'
0:12:35 > 0:12:36As you know,
0:12:36 > 0:12:38when it comes to ordering a steak in a restaurant, choosing how you
0:12:38 > 0:12:43want it cooked - well done, medium or rare - is standard practice.
0:12:43 > 0:12:46But its only recently that we started being offered the same
0:12:46 > 0:12:47choice with burgers.
0:12:47 > 0:12:50The rapid growth of the posh end of the burger market has
0:12:50 > 0:12:52coincided with both chefs
0:12:52 > 0:12:56and customers demanding more choice in how their meat is cooked.
0:12:56 > 0:12:57But that's not as simple as it sounds,
0:12:57 > 0:13:00and if you live in Scotland, you might need to take a trip over
0:13:00 > 0:13:05the border if your preference is for a burger that's pink in the middle.
0:13:05 > 0:13:08'These days, if you fancy a burger, the likes of McDonald's
0:13:08 > 0:13:11'and Burger King no longer dominate the market.
0:13:13 > 0:13:16'A multitude of premium burger chains have sprung up,
0:13:16 > 0:13:21'with the UK burger industry valued at over £3 billion.
0:13:21 > 0:13:22'Some customers have become
0:13:22 > 0:13:26'so selective about how they like their burger cooked.'
0:13:26 > 0:13:29Normally, when I have a burger, I like it quite well done,
0:13:29 > 0:13:32but I do like to still have it quite succulent and juicy
0:13:32 > 0:13:36and have all the flavours come through, not too dry.
0:13:36 > 0:13:38- Probably medium rare.
0:13:38 > 0:13:40I think too much blood can put you off, maybe,
0:13:40 > 0:13:43or put some people off, and then too well done might be a bit dry.
0:13:45 > 0:13:48- I don't like the blood, and I don't like the pink.
0:13:48 > 0:13:50I'd definitely get it well done.
0:13:51 > 0:13:53- Usually, I like to have it quite rare.
0:13:53 > 0:13:56I just think it tastes better, I think it's juicier.
0:13:56 > 0:13:57I hate a dry burger.
0:13:59 > 0:14:04'But burgers served rare or pink are controversial, and that's
0:14:04 > 0:14:08'largely down to the way in which they're made and then cooked.'
0:14:08 > 0:14:11So, here we've got a burger and a piece of steak.
0:14:11 > 0:14:13Now, people often say, "What's the difference?
0:14:13 > 0:14:15"Why can't we cook them both rare?"
0:14:15 > 0:14:19And the reason is that, the piece of steak, if we cook it in the pan and
0:14:19 > 0:14:21sear it, then that means that we're going to be killing all
0:14:21 > 0:14:24the bacteria on the surface, but the inside is relatively clean.
0:14:24 > 0:14:27So that means you can actually serve a rare steak,
0:14:27 > 0:14:29knowing that you've killed the bacteria on the outside,
0:14:29 > 0:14:33and the inside is relatively clean anyway, so that's safe.
0:14:33 > 0:14:37But, of course, the burger is actually made up of a minced-up
0:14:37 > 0:14:41piece of this meat, which means that all the outside surface has been
0:14:41 > 0:14:42mixed up with the inside surface.
0:14:42 > 0:14:44So, effectively,
0:14:44 > 0:14:47you've got a lump of what I would call unclean meat, so
0:14:47 > 0:14:51if you only cook the outside of the burger, the inside may be unsafe.
0:14:53 > 0:14:55'Food safety guidelines say that restaurants,
0:14:55 > 0:14:57'just like us at home,
0:14:57 > 0:14:59'should cook burgers thoroughly to kill any bugs that may be
0:14:59 > 0:15:03'present, and that means to temperatures of at least
0:15:03 > 0:15:07'70 degrees, for a minimum of two minutes.
0:15:07 > 0:15:10'So, when some burger chain started offering their burgers rare,
0:15:10 > 0:15:13'food inspectors began to get very nervous.'
0:15:13 > 0:15:16If a burger hasn't been prepared and cooked safely,
0:15:16 > 0:15:20then the potential risk is that the inside of the burger could
0:15:20 > 0:15:24contain organisms such as E coli O157, which is potentially
0:15:24 > 0:15:25extremely dangerous,
0:15:25 > 0:15:28and has been known to cause death, and other awful
0:15:28 > 0:15:32things like haemolytic-uraemic syndrome, and can lead to paralysis.
0:15:33 > 0:15:35'Some local councils have been
0:15:35 > 0:15:38'so concerned about restaurants serving pink burgers, that
0:15:38 > 0:15:42'they've issued official notices to try and effectively stop their sale.
0:15:42 > 0:15:44'But the restaurants in question fought back.
0:15:44 > 0:15:48'For example, Davy's Wine Bar won its case against
0:15:48 > 0:15:49'Westminster Council, having
0:15:49 > 0:15:53'proved that its supply of meat was safe, and so were its burgers.
0:15:55 > 0:15:57'But, in December 2015,
0:15:57 > 0:16:01'Portsmouth restaurant 6 oz Burgers were told that, even though
0:16:01 > 0:16:04'there had no allegations of illness, it wasn't allowed to
0:16:04 > 0:16:08'serve its burgers pink, a decision that was upheld by the courts.
0:16:09 > 0:16:11'The Food Standards Agency has
0:16:11 > 0:16:13'since issued further guidance on the matter,
0:16:13 > 0:16:15'with advice on the warnings that restaurants should
0:16:15 > 0:16:18'put on their menus, and very strict rules on how
0:16:18 > 0:16:20'the burger meat is sourced.
0:16:20 > 0:16:23'And, although some experts think that this guidance isn't yet enough,
0:16:23 > 0:16:26'it's at least an acknowledgement of the growing
0:16:26 > 0:16:28'public appetite for this type of burger.
0:16:29 > 0:16:33'However, in Scotland, the official position is a little stricter,
0:16:33 > 0:16:37'and that's got some food lovers rather hot under the collar.'
0:16:37 > 0:16:40I really like burgers, but, in order for it to be good,
0:16:40 > 0:16:41it has to be pink.
0:16:41 > 0:16:44There's no point in paying over the odds for a burger if
0:16:44 > 0:16:48you're going to cremate it, and lose any of the good taste the meat has.
0:16:48 > 0:16:50It's got to be nice, juicy, and pink.
0:16:51 > 0:16:55'Although Emma McItin from Glasgow has a very clear preference as to
0:16:55 > 0:16:57how she likes her burger cooked,
0:16:57 > 0:17:01Food Standards Scotland considers rare too risky,
0:17:01 > 0:17:03advising instead that the meat is thoroughly cooked,
0:17:03 > 0:17:07so it's hard for Emma to find the type of burger that she likes.
0:17:07 > 0:17:10And, whilst the Scottish authorities say that they're simply
0:17:10 > 0:17:12putting safety first,
0:17:12 > 0:17:15if, like Emma, you're a big fan of a pink gourmet burger,
0:17:15 > 0:17:19living north of the border, you might feel slightly browned off.'
0:17:19 > 0:17:21There's a risk associated with all sorts of food,
0:17:21 > 0:17:24like raw shellfish, and even things like steak tartare.
0:17:24 > 0:17:28Consumers are educated, and we can make that decision ourselves.
0:17:30 > 0:17:33'Now, it's not technically illegal for Scottish restaurants to
0:17:33 > 0:17:36serve burgers the way Emma likes them, and we've heard of some that
0:17:36 > 0:17:38do offer them "pink with a wink",
0:17:38 > 0:17:41that is discreetly at the customer's request.
0:17:41 > 0:17:43But if there was ever a food poisoning outbreak,
0:17:43 > 0:17:45those restaurants might be in trouble
0:17:45 > 0:17:48if they flouted the Scottish Government's guidance.
0:17:51 > 0:17:54'So we took Emma on a cross-border burger mission to England,
0:17:54 > 0:17:57'and 170 miles from home in Durham,
0:17:57 > 0:18:01'she's come to a place that prides itself on its pink burgers.
0:18:01 > 0:18:04'Sam has been running this restaurant for four years.
0:18:04 > 0:18:08'He's passionate about serving meat pink, and the menu makes it
0:18:08 > 0:18:11'very clear that the preference here is for burgers that are
0:18:11 > 0:18:14'pinkish, juicy, and dripping.
0:18:14 > 0:18:17'Not only is he convinced that his pink burgers taste better,
0:18:17 > 0:18:20'he thinks that they are safe as can be.'
0:18:20 > 0:18:23Obviously, as a professional in the industry, we deem it
0:18:23 > 0:18:25better to eat the burger pink. We have nothing against someone
0:18:25 > 0:18:27preferring their meat well done.
0:18:27 > 0:18:29It's just all down to personal preference,
0:18:29 > 0:18:32and we like to do what the customer wants, ultimately.
0:18:32 > 0:18:34- Hi there, I'm Emma.- I'm Sam.
0:18:34 > 0:18:38'So to demonstrate what checks he puts in place to cook the pink
0:18:38 > 0:18:41'burgers safely, Sam has invited Emma into the kitchen to help him
0:18:41 > 0:18:44'serve his tea-time rush of customers.'
0:18:44 > 0:18:47So, what controls do you have in place in order to serve
0:18:47 > 0:18:48a pink burger?
0:18:48 > 0:18:51I guess the first thing that we do ensure is
0:18:51 > 0:18:55the quality of the supplier itself, so we use a local butcher,
0:18:55 > 0:18:58we always do our own background checks on them.
0:18:58 > 0:19:01What sort of checks do you have in place once the meat is
0:19:01 > 0:19:03brought inside?
0:19:03 > 0:19:05Throughout the day, we will pick random products,
0:19:05 > 0:19:08get the temperatures, and record it, and we'll keep track of
0:19:08 > 0:19:09the records as well.
0:19:09 > 0:19:12Then if there was anything ever to go wrong with anyone,
0:19:12 > 0:19:14or if there was something wrong with the product itself,
0:19:14 > 0:19:18we'd be able to trace that from it being on a certain plate,
0:19:18 > 0:19:21right the way back to the source of the farm.
0:19:21 > 0:19:24'As Sam whips up both types of burger for Emma to taste,
0:19:24 > 0:19:26'it's clear that he's preaching to the converted.'
0:19:26 > 0:19:29I just can't understand why you would want a burger that is
0:19:29 > 0:19:30so overcooked.
0:19:30 > 0:19:33People have been eating red meat for a long time,
0:19:33 > 0:19:36and we're still here, so a pink burger, to me, is perfectly
0:19:36 > 0:19:39safe to eat, so long as it's made in a controlled environment.
0:19:39 > 0:19:43So, we have the well done, and we have the rare.
0:19:45 > 0:19:46So, if we take the temperatures now,
0:19:46 > 0:19:49this one here should read just above 70...
0:19:52 > 0:19:57The well done, which should be a much higher temperature...
0:19:57 > 0:20:00Yep. That one's clocking exactly 80.
0:20:00 > 0:20:03So, if you like, we can do a taste test, so if I cut a piece off...
0:20:06 > 0:20:07This here being the rare.
0:20:12 > 0:20:15- Really juicy, beautiful. - And then this is your well done.
0:20:17 > 0:20:19Even the texture of the beef itself...
0:20:19 > 0:20:22It's really chewy, I'm getting no taste at all from it.
0:20:22 > 0:20:26As a pink burger fan, Emma is bound, of course, to say that,
0:20:26 > 0:20:30so let's get some more impartial opinions from Sam's customers.
0:20:30 > 0:20:36This is the well done. Which is my personal choice.
0:20:36 > 0:20:38It's good. They got the flavours in there
0:20:38 > 0:20:41from the sauces and stuff, but it's still quite dry meat.
0:20:41 > 0:20:44That's exactly how I would order it, that's like perfect.
0:20:44 > 0:20:48It's quite dry. Bit hard to chew.
0:20:50 > 0:20:54So what about Sam and Emma's favourite, the medium rare burger?
0:20:54 > 0:20:57Definitely can feel a lot more flavour in that one,
0:20:57 > 0:20:59bit more juice coming out of that.
0:20:59 > 0:21:02I don't think you usually get a burger that's that pink,
0:21:02 > 0:21:05but I definitely prefer it to the well done.
0:21:08 > 0:21:11There's just so much more flavour. Beautiful.
0:21:11 > 0:21:14I don't really like it, it's just making us feel a bit queasy.
0:21:14 > 0:21:18I've never really, not been a fan. It's making us feel really sick.
0:21:18 > 0:21:21Well, consumer choice is one thing,
0:21:21 > 0:21:23but food safety officers are concerned that not all
0:21:23 > 0:21:27chefs are as scrupulous as Sam, and that the wider trend for rarer
0:21:27 > 0:21:32burgers will inevitably lead to more people falling ill.
0:21:32 > 0:21:33I'm very concerned at the moment
0:21:33 > 0:21:37because there does seem to be a trend and a push for people to have
0:21:37 > 0:21:39burgers that are less well cooked, and if the right
0:21:39 > 0:21:44controls are not in place, then that is potentially dangerous.
0:21:44 > 0:21:47And you can understand why the authorities might take
0:21:47 > 0:21:48a harder line in Scotland.
0:21:50 > 0:21:54In 1996, 496 people in Lanarkshire developed E coli
0:21:54 > 0:21:58that was traced back to contaminated stewed beef.
0:21:58 > 0:22:0021 people died.
0:22:02 > 0:22:07And in 2014, another E coli outbreak infected 22 people in Glasgow.
0:22:07 > 0:22:11The source this time was traced back undercooked beef burgers
0:22:11 > 0:22:15from a fast food stall at the city's SSE Hydro stadium.
0:22:15 > 0:22:17In fact, in Scotland, proportionately,
0:22:17 > 0:22:22there have been three times as many cases of E coli poisoning as in the rest of the UK.
0:22:26 > 0:22:29When we contacted Food Standards Scotland on this point,
0:22:29 > 0:22:31it reiterated that while it does recommend
0:22:31 > 0:22:33that burgers are cooked thoroughly...
0:22:36 > 0:22:38..this is not a legal requirement,
0:22:38 > 0:22:42and there's no ban on the sale of rare burgers in Scotland.
0:22:42 > 0:22:44But it did stress that all restaurants are legally
0:22:44 > 0:22:48required to ensure that the food they serve is safe,
0:22:48 > 0:22:51so anywhere that chooses to serve rare burgers must ensure it
0:22:51 > 0:22:54has alternative control measures in place.
0:22:55 > 0:22:58It went on to say that when pink burgers aren't available,
0:22:58 > 0:23:01it doesn't mean that the quality of the product is inferior,
0:23:01 > 0:23:04simply that the business is...
0:23:09 > 0:23:13Meanwhile, the Food Standards Agency representing Wales, Northern Ireland
0:23:13 > 0:23:17and England told us it had issued new guidance to provide clarity,
0:23:17 > 0:23:21in light of the steadily increasing trend for rare burgers.
0:23:21 > 0:23:23It said that, while it doesn't have the same
0:23:23 > 0:23:25requirement as Scotland, that the
0:23:25 > 0:23:28meat should be thoroughly cooked, it's only acceptable for businesses
0:23:28 > 0:23:32to serve burgers pink if there are strict procedures in place.
0:23:32 > 0:23:36But as there's a greater chance that these burgers will contain
0:23:36 > 0:23:39harmful bacteria, compared with thoroughly cooked ones,
0:23:39 > 0:23:43it says the risks should be clearly communicated to vulnerable groups,
0:23:43 > 0:23:44for example children under five.
0:23:47 > 0:23:50And Doctor Ackerley's advice for anyone more susceptible to
0:23:50 > 0:23:54illness, would always be to stick with a well done burger.
0:23:54 > 0:23:58People really do not need a dose of food poisoning,
0:23:58 > 0:24:00however small it might be.
0:24:00 > 0:24:04Some of the other more robust members of society might shake
0:24:04 > 0:24:08it off, that isn't to say they will, and you don't know what is
0:24:08 > 0:24:13round the corner if you bite into something that is actually unsafe.
0:24:13 > 0:24:16For Emma though, her preference for pink is a risk that she's
0:24:16 > 0:24:17prepared to take.
0:24:17 > 0:24:19I understand the low risk involved.
0:24:19 > 0:24:22Consumers should have that freedom of choice,
0:24:22 > 0:24:24and I'll still go out and get that pink burger.
0:24:32 > 0:24:34Still to come on Rip Off Britain, as we check out
0:24:34 > 0:24:37whether some of those zero-rated restaurants have cleaned up their
0:24:37 > 0:24:41act, where did we find bacteria that really shouldn't be there?
0:24:43 > 0:24:46Because the levels of bacteria are so high,
0:24:46 > 0:24:50indicates that the levels of hygiene are not particularly great.
0:24:55 > 0:24:58Have you noticed that the words restaurants use to describe
0:24:58 > 0:25:01the dishes on their menus have become a whole lot fancier?
0:25:07 > 0:25:09What on Earth does it all mean?
0:25:09 > 0:25:12And even if we understand those foreign words,
0:25:12 > 0:25:14how on Earth do we pronounce them?
0:25:14 > 0:25:17Well, Andrew Webb is an award-winning food journalist,
0:25:17 > 0:25:20who's spent years studying restaurant menus.
0:25:20 > 0:25:22He's as fed up as the rest of us, and he's got his own
0:25:22 > 0:25:26views on what some of the most frequently found terms really mean.
0:25:26 > 0:25:29First, let's have a look at some of the ridiculous terms chefs
0:25:29 > 0:25:31put on their menus to make things sound better,
0:25:31 > 0:25:34but you might not know what they mean.
0:25:36 > 0:25:38What else can it be fried in?
0:25:38 > 0:25:42A piece of chicken, boned out and filled.
0:25:42 > 0:25:44Essentially, a posh chicken Kiev.
0:25:46 > 0:25:50Spelt J-U-S. It's basically gravy, and not much of it either.
0:25:52 > 0:25:56Simple, in everything but the price.
0:25:56 > 0:25:58Yes, and at three times the price.
0:25:58 > 0:26:03But it seems there's method, and profit, in this particular madness.
0:26:03 > 0:26:07The thing is, restaurants don't just use these terms to sound impressive.
0:26:07 > 0:26:11Research has shown that long descriptions and foreign words
0:26:11 > 0:26:14on menus actually make diners spend more on food.
0:26:14 > 0:26:18Well, what would you be tempted to pay more for - steak and chips,
0:26:18 > 0:26:22or locally sourced fork tender feather blade steak,
0:26:22 > 0:26:23and triple cooked chips?
0:26:25 > 0:26:27And what could be better, and classier,
0:26:27 > 0:26:30than a soupcon of French on the menu?
0:26:30 > 0:26:33So let me translate some of the most popular terms.
0:26:34 > 0:26:37It's a good one this. It's basically a French pie.
0:26:39 > 0:26:41Essentially, a custard slice.
0:26:43 > 0:26:46As you and I would know it, a fritter.
0:26:47 > 0:26:51Basically, leek and potato soup, often served cold.
0:26:53 > 0:26:56The thing is, everything kind of sounds better in French.
0:26:56 > 0:27:01How about jamon de York, oeufs sur le plat et pommes frites?
0:27:02 > 0:27:04Or, ham, egg and chips to you and me.
0:27:05 > 0:27:07My best advice to you, is
0:27:07 > 0:27:11if you do see something on a menu you don't understand, just ask.
0:27:11 > 0:27:14The days of the snotty waiter are long gone.
0:27:14 > 0:27:17Staff are here to make you feel comfortable and at ease.
0:27:17 > 0:27:20And if they do help you out, remember to leave a tip.
0:27:26 > 0:27:29Earlier in the programme we looked at the food hygiene ratings
0:27:29 > 0:27:32that you should be able to spot on the doors or windows of most
0:27:32 > 0:27:34restaurants and takeaways,
0:27:34 > 0:27:38and while you might hope that only a handful of places would get
0:27:38 > 0:27:41the lowest possible score, which is a zero,
0:27:41 > 0:27:43there are more than you would think.
0:27:43 > 0:27:47Indeed, the odd branch of some very big names are among them.
0:27:47 > 0:27:48Well, as we've heard,
0:27:48 > 0:27:52such establishments don't have to post that rating where you can
0:27:52 > 0:27:57see it, but they do have to come clean in a more fundamental way.
0:27:57 > 0:28:01A zero rating means urgent improvement is necessary, so they're
0:28:01 > 0:28:04going to need to sort out whatever shortcomings earned them
0:28:04 > 0:28:06such a poor rating in the first place.
0:28:06 > 0:28:10Well, we wanted to know just how fast these places do actually
0:28:10 > 0:28:13clean up their act. So, we took some swabs,
0:28:13 > 0:28:15and we sent the results straight to the lab.
0:28:18 > 0:28:22They're places where you would expect hygiene to be top of the
0:28:22 > 0:28:25list but, as we heard earlier in the programme, not all places
0:28:25 > 0:28:28that serve food meet the standards that they're supposed to.
0:28:28 > 0:28:31And when we looked into exactly how many failed
0:28:31 > 0:28:33to come up to scratch, the number included
0:28:33 > 0:28:37branches of some of the biggest names on the high street.
0:28:38 > 0:28:39I think it's disgusting,
0:28:39 > 0:28:43because they should have their field staff going round and making
0:28:43 > 0:28:51sure these place are clean and fit for people to go and eat in.
0:28:51 > 0:28:55Well, I'm really surprised at the amount you've found to be unclean.
0:28:55 > 0:28:58I think it's the local authority's responsibility
0:28:58 > 0:29:00to search these people out
0:29:00 > 0:29:03that's not maintaining their restaurant properly,
0:29:03 > 0:29:07or closing them down, or making sure they improve.
0:29:10 > 0:29:13And, of course, that is what most local authorities do -
0:29:13 > 0:29:17inspecting the hygiene of establishments that serve food,
0:29:17 > 0:29:19and giving them a score out of five,
0:29:19 > 0:29:21that's then typically displayed on the door.
0:29:21 > 0:29:26And while most places do get hygiene right, as we've already heard,
0:29:26 > 0:29:29a surprising number don't.
0:29:29 > 0:29:33Including 973 who were given a zero rating, meaning they'd been
0:29:33 > 0:29:37instructed to make urgent improvements to hygiene standards.
0:29:37 > 0:29:40Now you'd think such a damning result would spur those
0:29:40 > 0:29:43establishments to immediately put things right.
0:29:43 > 0:29:46So, we decided to put that to the test.
0:29:46 > 0:29:49Helping us out is medical microbiologist
0:29:49 > 0:29:53Dr Margarita Gomez Escalada, from Leeds Beckett University.
0:29:53 > 0:29:56She's an expert in the bacteria that lurk in restaurants,
0:29:56 > 0:30:00and she knows how crucial it is for premises to tackle them.
0:30:00 > 0:30:03The food can be utilised by microorganisms to grow,
0:30:03 > 0:30:07and obviously microorganisms can potentially cause disease.
0:30:07 > 0:30:10While many of the microorganisms, or bacteria,
0:30:10 > 0:30:13that might be found in a restaurant with a low hygiene rating
0:30:13 > 0:30:17are relatively harmless, some could have much more serious consequences.
0:30:17 > 0:30:20What they can cause varies hugely.
0:30:20 > 0:30:23They can go from an upset stomach and diarrhoea,
0:30:23 > 0:30:27to things like vomiting and diarrhoea but, in extreme cases,
0:30:27 > 0:30:30the likes of salmonella has been reported to cause death.
0:30:33 > 0:30:36All the more reason for places with a zero rating to
0:30:36 > 0:30:38address their hygiene issues straightaway.
0:30:38 > 0:30:43They'll have been served notices to make changes or face penalties,
0:30:43 > 0:30:46although in some cases they may not be reinspected for quite some time,
0:30:46 > 0:30:49which former environmental health officer
0:30:49 > 0:30:53Dr Lisa Ackerley says is bad news, and not just for consumers.
0:30:53 > 0:30:57I think it's really important that the public have the confidence
0:30:57 > 0:30:59that, when they're walking into a restaurant,
0:30:59 > 0:31:02the rating actually reflects what's happening at the time.
0:31:02 > 0:31:03If a business has to wait six months,
0:31:03 > 0:31:06and I've actually heard of businesses having to wait up
0:31:06 > 0:31:08to two or three years for a re-visit, then that's clearly not
0:31:08 > 0:31:12really what the scheme's all about, for the public or for the business.
0:31:12 > 0:31:14And I think we need to address that,
0:31:14 > 0:31:16and get people in there much quicker.
0:31:16 > 0:31:19So, we decided to carry out some checks of our own at places that
0:31:19 > 0:31:23had, at that time, been given a zero rating for hygiene,
0:31:23 > 0:31:25according to the most recent published figures,
0:31:25 > 0:31:29to get a snapshot of whether standards had improved.
0:31:29 > 0:31:32And we didn't simply pick any old restaurant or cafe.
0:31:32 > 0:31:35Instead, we chose branches of some of the best known
0:31:35 > 0:31:38names in the country, who you'd imagine might have had
0:31:38 > 0:31:41the resources, and commitment, to raise their game.
0:31:41 > 0:31:44So, we went to this Costa in Loughborough,
0:31:44 > 0:31:47Chicken Cottage in Hampstead in London,
0:31:47 > 0:31:50this Caffe Nero in Bath, the Wimpy in Basildon,
0:31:50 > 0:31:54and finally, this KFC in Birmingham.
0:31:54 > 0:31:57Armed with testing gear, we visited each site,
0:31:57 > 0:32:01and took swabs and samples from up to four of the key publicly
0:32:01 > 0:32:02accessible parts of the restaurants,
0:32:02 > 0:32:07sending the results to be analysed by Dr Gomez Escalada's lab.
0:32:07 > 0:32:10And while whatever we found would only reflect the hygiene
0:32:10 > 0:32:13standards on that particular day, that is
0:32:13 > 0:32:17the case with official inspections too, so the doctor is confident
0:32:17 > 0:32:21that it does give an indication of the cleanliness of each operation.
0:32:21 > 0:32:27We tested tabletops, trays, self service areas
0:32:27 > 0:32:32and the hand plates in the bathroom. And the reason we tested them
0:32:32 > 0:32:36is its what someone would be exposed to, but also it gives you
0:32:36 > 0:32:39an idea of the level of hygiene, whether they're clean or not.
0:32:41 > 0:32:43In each place, we also asked
0:32:43 > 0:32:47for some ice or water in a takeaway cup, as testing
0:32:47 > 0:32:50the water can indicate how well the equipment behind the scenes
0:32:50 > 0:32:52is being cleaned.
0:32:52 > 0:32:55The doctor and her team were checking for two types of nasties.
0:32:55 > 0:32:59Firstly they looked at the levels of everyday bacteria, which shouldn't
0:32:59 > 0:33:03generally cause an issue, but can be harmful if levels are too high.
0:33:04 > 0:33:08Secondly, they tested for more serious faecal contamination,
0:33:08 > 0:33:11or, as scientists call it, faecal coliforms.
0:33:11 > 0:33:14They're a set of particularly aggressive bugs which,
0:33:14 > 0:33:17as you've probably guessed, come from faeces.
0:33:18 > 0:33:21Such bacteria, which include salmonella and E coli,
0:33:21 > 0:33:25are the last thing you'd hope to find in a place serving food.
0:33:25 > 0:33:29Indeed, after having the wake-up call of that zero rating,
0:33:29 > 0:33:32you'd hope that we wouldn't find anything at all across the five
0:33:32 > 0:33:34premises from which we took the samples.
0:33:34 > 0:33:37So, once the scientists had finished their tests,
0:33:37 > 0:33:39how did they each scrub up?
0:33:39 > 0:33:43First, coffee shop giant Costa Coffee.
0:33:43 > 0:33:47Now, you'd hope that its 1,500 stores would be clean as a whistle,
0:33:47 > 0:33:50but this one, on the market place in Loughborough,
0:33:50 > 0:33:54scored zero on a hygiene inspection in September 2015,
0:33:54 > 0:33:57meaning it needed urgent improvement, and certainly on
0:33:57 > 0:34:01the day we visited, it appears that those improvements have been made.
0:34:01 > 0:34:04Our lab found absolutely no faecal contamination,
0:34:04 > 0:34:08and only very low levels of everyday bacteria.
0:34:08 > 0:34:13So, the low levels of bacteria found indicate good levels of hygiene, and
0:34:13 > 0:34:18it's likely that they're cleaning the establishment quite regularly.
0:34:18 > 0:34:23A good start. So, next this London branch of Chicken Cottage.
0:34:23 > 0:34:27It's a fast expanding food chain, with 100 branches across the UK.
0:34:27 > 0:34:31This one, on Finchley Road, once got the top rating of five,
0:34:31 > 0:34:34but it got a zero rating in September 2015.
0:34:35 > 0:34:39So, again, we tested the eating areas, and the doors to the loo,
0:34:39 > 0:34:42to see if we'd get a more reassuring result, and we did.
0:34:42 > 0:34:46We sampled the tray, the table and the doorplate.
0:34:46 > 0:34:50We found no bacteria at all in the table and the doorplate, and we
0:34:50 > 0:34:58found only four bacteria per 100cm squared in the tray, which is
0:34:58 > 0:35:02really low and is negligible, which would indicate that the
0:35:02 > 0:35:07levels of hygiene at that establishment are acceptable.
0:35:07 > 0:35:10Next, we looked at this branch of Caffe Nero on the high
0:35:10 > 0:35:14street in Bath, which scored a zero food standard hygiene rating
0:35:14 > 0:35:17when last inspected in November 2015.
0:35:17 > 0:35:21One thing that struck me when I was actually transferring
0:35:21 > 0:35:25the bacteria onto the plate is that the swabs were actually very dirty.
0:35:25 > 0:35:29And if I show you an example, this is the self service area.
0:35:29 > 0:35:37And this is the swab, and if you can see, the swab is actually dirty.
0:35:39 > 0:35:42And the tray, see how it's also dirty.
0:35:42 > 0:35:44When these swabs were examined, there was
0:35:44 > 0:35:48no sign of any faecal contamination, but the tests did turn up what the
0:35:48 > 0:35:51doctor considered significant levels of other bacteria.
0:35:51 > 0:35:54So, we found bacteria on the tray...
0:35:56 > 0:36:02..so this is 287 bacteria per 100cm squared, so this is this plate.
0:36:04 > 0:36:11Then we found 554 bacteria per 100cm squared on the table.
0:36:13 > 0:36:18And finally, in the self service area, which is this plate,
0:36:18 > 0:36:23now, I counted 500 colonies, but only actually counted
0:36:23 > 0:36:29about a quarter of the plate, so that's more than 500 colonies there.
0:36:29 > 0:36:32Hard to estimate, actually, there's so many.
0:36:32 > 0:36:36Dr Gomez Escalada says you might expect to find higher
0:36:36 > 0:36:40levels of bacteria in serving areas, as they see so much more activity.
0:36:40 > 0:36:43And while the levels here aren't in any way dangerous,
0:36:43 > 0:36:45she's not especially impressed.
0:36:45 > 0:36:48Because the level of bacteria are so high,
0:36:48 > 0:36:52indicates that the levels of hygiene are not particularly great.
0:36:52 > 0:36:56When we put these findings to Caffe Nero, it told us that the
0:36:56 > 0:36:59issues that had led to its zero rating were...
0:37:00 > 0:37:03..and by bringing forward a planned refurbishment,
0:37:03 > 0:37:05they've already been addressed.
0:37:05 > 0:37:08They were also keen to point out that, since our visit,
0:37:08 > 0:37:12the branch has been reinspected, and awarded a rating of five.
0:37:14 > 0:37:18Next, fast food stalwart Wimpy dates back to 1954,
0:37:18 > 0:37:21and has 87 branches all over the UK.
0:37:21 > 0:37:24This one in Basildon scored zero
0:37:24 > 0:37:28on its last inspection in September 2015.
0:37:28 > 0:37:33In Wimpy, we sampled a saucer, cos there was no tray provided,
0:37:33 > 0:37:36a table, a doorplate, and some water.
0:37:36 > 0:37:40We found no bacteria, or very little bacteria, in all of them,
0:37:40 > 0:37:46except for the table, however is not high enough to cause any concern.
0:37:47 > 0:37:51And since our visit, Wimpy has been in touch to tell us that this
0:37:51 > 0:37:54branch has been reinspected,
0:37:54 > 0:37:57and the food hygiene rating achieved on this occasion was four.
0:37:59 > 0:38:01That leaves just one more place,
0:38:01 > 0:38:04this KFC in Birmingham's Martineau Place.
0:38:04 > 0:38:07Only the best will do, declares the company's website,
0:38:07 > 0:38:10and, when it comes to cleanliness, the chain says it does its own
0:38:10 > 0:38:13unannounced inspections, with tough standards.
0:38:13 > 0:38:16From our test results, the tabletop, doorplate
0:38:16 > 0:38:19and self service areas all came back clear.
0:38:19 > 0:38:21But, when it came to the cup of ice staff gave us,
0:38:21 > 0:38:23it was a different story.
0:38:23 > 0:38:25Remember those faecal coliforms,
0:38:25 > 0:38:28the more serious germs showing traces of faeces?
0:38:28 > 0:38:31They've no place in a restaurant's food or water,
0:38:31 > 0:38:32but they turned up here.
0:38:33 > 0:38:39We found high levels of bacteria in the ice sample we got.
0:38:39 > 0:38:41The levels were quite high,
0:38:41 > 0:38:47we found about 20 faecal coliforms per millilitre of ice.
0:38:47 > 0:38:51The presence of faecal coliforms suggests that there's faecal
0:38:51 > 0:38:56contamination, either of the water that made the ice,
0:38:56 > 0:38:57or the ice itself.
0:38:57 > 0:39:02And so it increases the risk of getting sick from consuming this ice.
0:39:03 > 0:39:06Following the inspection that led to its zero rating,
0:39:06 > 0:39:10this branch was briefly closed down for a deep clean.
0:39:10 > 0:39:11But when we spoke to KFC,
0:39:11 > 0:39:14it told us that, after applying to be re-rated,
0:39:14 > 0:39:17a recent further inspection...
0:39:17 > 0:39:19had seen the restaurant given...
0:39:22 > 0:39:27KFC told us that 95% of its restaurants score four or above,
0:39:27 > 0:39:29but having just one with a zero rating was...
0:39:31 > 0:39:35..so it worked with a specialist third party consultant to get
0:39:35 > 0:39:37the standards back up.
0:39:37 > 0:39:40As for our findings, it said whilst pleased that the public areas
0:39:40 > 0:39:44we tested were found to be clean, it was...
0:39:48 > 0:39:50..as well as undertaking...
0:39:56 > 0:39:57KFC went on to say that it takes...
0:40:00 > 0:40:03..and it's right behind the food hygiene rating scheme,
0:40:03 > 0:40:07which, it says, the public can trust, and it supports it.
0:40:08 > 0:40:11We also contacted the Food Standards Agency,
0:40:11 > 0:40:14which administers the scheme, to explain the timeframe in which
0:40:14 > 0:40:17low scoring establishments are revisited.
0:40:17 > 0:40:22It reiterated that businesses given ratings of zero or one
0:40:22 > 0:40:25must make urgent or major improvements,
0:40:25 > 0:40:28and the food safety officer will tell the business how quickly
0:40:28 > 0:40:31these improvements must be made. Follow up checks will
0:40:31 > 0:40:35usually take place and, should it be considered that there's an
0:40:35 > 0:40:39imminent risk to health, part or all of the business may be closed down.
0:40:39 > 0:40:43Once business can prove the necessary improvements have
0:40:43 > 0:40:47been made, they can request a revisit to reassess their rating,
0:40:47 > 0:40:50as some of the places that we went to have done.
0:40:50 > 0:40:54The FSA told us those revisits will usually take place within
0:40:54 > 0:40:56three months of receipt of the request,
0:40:56 > 0:40:59and that all local authorities in England have signed up to
0:40:59 > 0:41:01operating the scheme in this way.
0:41:01 > 0:41:05It said if reinspections aren't carried out in that timeframe,
0:41:05 > 0:41:07businesses should flag that up,
0:41:07 > 0:41:11and the FSA confirmed that it's considering changes to the scheme in England
0:41:11 > 0:41:14that would require businesses to display their ratings,
0:41:14 > 0:41:16as is already the case in Wales.
0:41:17 > 0:41:22But if you're eating out and aren't sure if a place is up to scratch,
0:41:22 > 0:41:26Dr Lisa Ackerley says to simply use your eyes and nose.
0:41:26 > 0:41:28If it doesn't look good, then really,
0:41:28 > 0:41:30do they actually care about their customers?
0:41:30 > 0:41:32What's it like behind the scenes?
0:41:32 > 0:41:35Go in the toilets, see what it looks like in there.
0:41:35 > 0:41:36If they can't get that right,
0:41:36 > 0:41:39I'm sure they won't have got the kitchen right.
0:41:45 > 0:41:48If you've got a story you'd like us to investigate,
0:41:48 > 0:41:51then get in touch with us via our Facebook page,
0:41:51 > 0:41:59BBC Rip Off Britain, our website, bbc.co.uk/ripoffbritain, or e-mail.
0:42:04 > 0:42:07Or if you want to send us a letter, then our address is...
0:42:18 > 0:42:21Well, that's almost it from us for today,
0:42:21 > 0:42:22but, I don't know about you guys,
0:42:22 > 0:42:25but I have to say I was absolutely shocked to see
0:42:25 > 0:42:27just quite how many restaurants
0:42:27 > 0:42:30- and cafes scored that zero rating for cleanliness and hygiene.- Scary.
0:42:30 > 0:42:32It is, isn't it? And, you know,
0:42:32 > 0:42:35while of course you can probably see why they're not going to want
0:42:35 > 0:42:38to be shouting that result from the rooftops, it's certainly
0:42:38 > 0:42:41information that I would want to know before venturing inside.
0:42:41 > 0:42:43Now, the food safety standard should be a given,
0:42:43 > 0:42:46and I agree with you, Angela, that it does seem ridiculous that
0:42:46 > 0:42:49such vital information doesn't have to be more clearly displayed.
0:42:49 > 0:42:51But whether it's the quality of the establishment,
0:42:51 > 0:42:54or the quality of what you're actually eating, let us know
0:42:54 > 0:42:58if things don't pass the muster the next time you eat out.
0:42:58 > 0:43:00Yes, tell us all the gory details,
0:43:00 > 0:43:03and remember, our team is interested in hearing your experiences
0:43:03 > 0:43:05on all sorts of topics, not just food,
0:43:05 > 0:43:08for our various programmes coming up throughout the year.
0:43:08 > 0:43:12And it could be your story we'll be looking at on the future programmes.
0:43:12 > 0:43:14But, in the meantime, thanks for joining us today
0:43:14 > 0:43:16and, wherever you're having your next meal,
0:43:16 > 0:43:19we hope it's a good one, a safe one, and a clean one.
0:43:19 > 0:43:22- True.- So, from all of us, goodbye. - Bye-bye.- Bye-bye.