How to Prepare for an EHO Inspection

Environmental Health Officer (EHO) inspections are a fact of life for food businesses. While they can feel stressful, understanding what inspectors look for and maintaining high standards consistently will help you approach inspections with confidence. Remember, inspections aren't about catching you out — they're about ensuring public safety.

When Do Inspections Happen?

EHO inspections are typically unannounced — you won't receive advance notice. The frequency of inspections depends on your previous rating and the assessed risk of your business:

• High-risk businesses may be inspected every 6 months

• Medium-risk businesses typically every 12-18 months

• Low-risk businesses may be inspected every 2-3 years

• Complaints from the public can trigger additional inspections

• New businesses are usually inspected within 28 days of registration

What Inspectors Assess

EHOs assess three main areas, each scored separately and contributing to your overall food hygiene rating:

Hygienic Food Handling

• How food is handled, prepared, cooked, and stored

• Temperature control — cooking, cooling, and storage

• Separation of raw and ready-to-eat foods

• Personal hygiene of staff

• Handwashing practices

• Use of protective clothing

Physical Condition of Premises

• Cleanliness of all areas, including hidden spots

• Condition of floors, walls, ceilings, and equipment

• Adequacy of handwashing facilities

• Ventilation and lighting

• Pest control measures

• Maintenance and repair issues

• Waste management

Food Safety Management

• Your documented food safety management system (e.g., SFBB)

• Temperature monitoring records

• Cleaning schedules and records

• Staff training documentation

• Supplier information and traceability

• Allergen management procedures

Common Issues Found During Inspections

Knowing common problems helps you avoid them:

• Inadequate temperature control or incomplete records

• Cross-contamination risks — improper storage or dirty equipment

• Poor personal hygiene or unsuitable handwashing facilities

• Inadequate cleaning, especially in hidden areas

• Missing or incomplete food safety documentation

• Staff unable to demonstrate food safety knowledge

• Structural issues — damaged surfaces, poor maintenance

• Pest evidence — droppings, gnaw marks, live insects

How to Stay Inspection-Ready

The key to good inspections is maintaining standards consistently, not just preparing when you expect a visit:

• Make food safety part of daily operations, not an afterthought

• Keep all records up to date — don't let documentation slip

• Address maintenance issues promptly

• Conduct regular internal checks using your own inspection checklist

• Train new staff properly and refresh training for existing team

• Review and update procedures when things change

• Foster a food safety culture where everyone takes responsibility

During the Inspection

When an EHO arrives:

• Welcome them professionally — don't be defensive

• Have your food safety documentation readily available

• Be honest about any issues — inspectors respect honesty

• Take notes during the inspection for future reference

• Ask questions if you don't understand something

• Request written details of any required improvements

After the Inspection

Following the inspection, you'll receive a report detailing any issues found and your food hygiene rating. If improvements are required, address them promptly. You may wish to request a re-inspection once improvements are made, particularly if your rating was lower than expected.

Key Takeaways

• Inspections are unannounced — maintain standards consistently

• Three areas are assessed: food handling, premises, and management

• Keep documentation up to date and easily accessible

• Address common issues proactively

• Be professional and cooperative during inspections

• Request re-inspection after making improvements