EHO Inspections
Inspections carried out by Environmental Health Officers to check that food businesses comply with food safety and hygiene regulations.
Environmental Health Officers (EHOs) are employed by local authorities to inspect food businesses and ensure they comply with food safety legislation. Inspections are usually unannounced, meaning the inspector can arrive at any time during your normal operating hours. The purpose of an EHO inspection is not to catch you out but to verify that you are managing food safety effectively and to identify any areas where improvement is needed. Inspections typically last between one and three hours depending on the size and complexity of your business. The inspector will examine your premises, observe food handling practices, check your documentation, and speak to your staff.
Key Points
- Inspections are usually unannounced and can happen during any operating hours
- Three areas assessed: food handling, premises condition, and management
- The confidence in management score is the most influential factor
- You will receive your rating within 14 days of the inspection
- Serious issues can result in Improvement Notices or forced closure
What Inspectors Look For
EHO inspectors assess your business across three main areas. First, hygienic food handling: this includes how you store, prepare, cook, reheat, cool, and display food. They will check fridge and freezer temperatures, observe whether raw and ready-to-eat foods are separated, and look at your cooking and reheating processes. Second, the physical condition of your premises: they will examine the cleanliness of your kitchen, the condition of walls, floors, and ceilings, the adequacy of handwashing facilities, the condition of equipment, and whether you have adequate pest control measures. Third, food safety management: they will ask to see your HACCP or SFBB documentation, check your training records, review your cleaning schedules, and assess whether you have a system for managing allergens. The inspector will also assess their confidence in you as a manager to maintain standards, which is one of the most influential factors in your final rating.
During the Inspection
When an EHO arrives, they will identify themselves and explain the purpose of their visit. You should provide access to all areas of your premises and make your records available. The inspector may take photographs, check temperatures of stored food with a probe thermometer, and ask staff questions about food safety procedures. It is important to be honest and cooperative. If the inspector identifies issues, they will explain them to you. At the end of the inspection, you will receive a verbal summary of the findings. A written report and your official rating will follow within 14 days.
After the Inspection
After the inspection, you will receive a letter or email confirming your food hygiene rating and detailing any issues found. If there are minor issues, these may be listed as recommendations. More serious issues may result in a Hygiene Improvement Notice, which gives you a legal deadline to fix the problem. In the most serious cases, the EHO can serve a Hygiene Emergency Prohibition Notice, which can close your business immediately. Your rating will be published on the FSA website. If you disagree with your rating, you have 21 days to appeal. If you have made improvements, you can request a paid rescore visit.
Frequently Asked Questions
Can I refuse an EHO inspection?
No. EHOs have a legal right of entry to food businesses under the Food Safety Act 1990. Refusing entry or obstructing an inspector is a criminal offence that can result in prosecution. You should always cooperate fully with inspections.
How do I prepare for an EHO inspection?
The best preparation is maintaining good standards every day, not just before an inspection. Ensure your HACCP/SFBB records are up to date, your cleaning schedule is being followed, your training records are current, your fridges and freezers are at the correct temperatures, and your premises are clean and well-maintained. Using a platform like Paddl ensures your records are always inspection-ready.
What is a Hygiene Improvement Notice?
A Hygiene Improvement Notice is a legal document served by an EHO that requires you to rectify specific food safety issues within a set timeframe (usually 14 days). Failure to comply is a criminal offence. The notice will detail exactly what needs to be done and by when.
How long does an EHO inspection take?
A typical inspection takes between one and three hours. Smaller businesses with simple operations may be inspected in under an hour. Larger premises, multi-site operations, or businesses with previous issues may take longer. The inspector needs time to observe practices, check records, and assess the premises.
Ready to simplify your compliance?
Start your free 14-day trial and see how Paddl makes food safety management effortless.