An Argus investigation revealed last week that nine food outlets in Gwent had scored zero in food hygiene ratings while several basked in achieving a five star rating. Today JOHN PHILLIPS looks at how businesses achieve their rating and how the ratings can affect businesses.

TWO businesses in Newport, one in Monmouthshire and one in Blaenau Gwent had the lowest possible ratings in the scheme, which aims to improve the standards of good food hygiene.

Since then, it has emerged that two further businesses in Gwent have zero food hygiene ratings.

Kurdistan Kebab, on Commercial Road in Newport, had a zero rating after its inspection on August 17 this year.

The takeaway was unavailable for comment.

The Chainbridge Inn at Kemeys Commander, Usk, also achieved a zero rating, after an inspection on May 7 this year.

Matthew Verallo, manager of The Chainbridge Inn, told the Argus that the zero rating was due to ‘procedural matters’ that had not been complied with, but that these had now been rectified and they expected a reinspection in the next few weeks.

There were another five in Torfaen last week though and one of them, KFC in Pontypool, has since been reinspected and achieved a four rating, Torfaen council has confirmed.

The Food Hygiene Rating Scheme is run by the Food Standards Agency (FSA) in partnership with local authorities.

Businesses are ranked on their hygienic food handling, the cleanliness and condition of facilities, and management of food safety.

The scheme was introduced in 2010 and sees inspectors turn up unannounced and assess the premises which must then display a sticker showing their rating ranging from 0 to 5.

In Wales, the scheme operated voluntary until the Food Hygiene Rating (Wales) Act 2013 came into force in November 2013, making it a legal requirement for businesses to display their food hygiene sticker.

Gwent local authorities that we contacted feel the system has had a positive impact and driven up food hygiene standards.

For instance, in Torfaen, the number of businesses with a food hygiene rating of 3 – generally satisfactory – or better, increased from 69 per cent to around 90 per cent since the system was introduced.

Around 540 outlets out of 600 in Torfaen now have a rating of 3 or higher, a council spokesman said.

Over in Newport, 82 per cent of Newport food businesses achieved a food hygiene rating of 3 or more in 12/13.

This then increased to 85 per cent in 13/14 and 93.4 per cent in 14/15.

A council spokesman said: “Newport City Council believes that the food hygiene ratings have had a positive local impact. Hygiene compliance of local food businesses has significantly improved.

“We are edging ever closer to 100 per cent of premises in Newport with a hygiene rating of 3 or more.”

The FSA concurred. A spokesman told the Argus: “Whilst food businesses had previously been inspected by food safety officers of the local authority, as required by food law, the consumer was not aware of the findings.

“The introduction of this rating scheme gave consumers an insight into the food hygiene practices of the business – effectively a view on what goes on behind the kitchen door.”

Following our probe, the Argus tried to contact all the businesses which had zero food ratings last week.

But we could not get information on the potential impact it may have had on their business.

For instance, Panteg Employees Club, which is open to members of the public, had a 0 rating. they felt it could take several weeks before it could assess how their food business was affected.

Meanwhile, KFC declined to release financial data on the impact of their zero rating, but stressed there had been a re-inspection at their store in Pontypool and now had a four rating.

The FSA told the Argus zero ratings were given for “serious non compliances” such as lack of sufficient cleaning and disinfection.

There could also be issues with management systems put in place to ensure the food was safe, a spokesman said.

But the FSA stressed a business would not be awarded a zero rating solely for lack of paperwork.

The spokesman said: “If there was an imminent risk to public health, then the food safety officer would close the business down until all required remedial works had been carried out.”

Getting a low rating can no doubt be a stigma for a food business, so they are likely to try and get a new inspection quickly.

Torfaen council explained that fresh inspections took place within three months of an application by a food outlet.

Inspectors then turn up unannounced and go through a new assessment.

The local authority stressed that businesses wishing to be re-inspected needed to pay a £150 fee, as well as providing evidence of what steps and measures they had taken to address potential breaches of food safety regulations.

Then there could be an anxious wait for businesses keen to display new food rating stickers in their window.

The local authority explained that it could take a while for new ratings to be posted on the FSA website, as re-inspected businesses have a right to appeal if they are not satisfied with the outcome.

A spokesman said that up to five weeks could elapse before the new ratings are posted – because of a three-week appeal period and two weeks in which local authorities notify businesses of the inspection results.

Meanwhile, the frequency of inspections depends on the risk rating assigned to the premises.

This takes in several factors – including the food products the business sells, the vulnerability of the customers they serve, for instance infants or the elderly, and the confidence inspectors have in the overall running and management of the business.

The highest risk establishments are inspected every six months, but those considered low risk like shops selling wrapped sweets would only be inspected every three years, Torfaen council said.

Ristorante Vittorio, on Stow Hill, Newport, has got a top five rating.

The eaterie stressed the importance of keeping paper records showing steps taken to improve premises.

Manager Anna Rizza said: “I do feel it is a bit subjective. They can pick up on one thing one time and not pick up on it the following time.

“Once you have been given a top rating – it is easier to maintain it.

“It is the second time we’ve got a five. We have been in the business for a long time.”

The boss of a Gwent coffee shop which obtained a 3 rating, but did not wished to be identified, echoed the restaurant’s view, saying the paper trail was all important to get a top rating.

Paprika Indian Takeaway in Church Road, Newport, also got a five rating.

Shajan Miah, of Paprika, said it could be difficult for premises with an open kitchen setting, like themselves, to get a high rating.

Mr Miah, 38, told the Argus: “As soon as you enter the premises you’re there in the kitchen.

“There is a small counter, probably two metres, then you can see the whole kitchen and the cook preparing the food in front of you.

“Inspectors come down as the business is in full swing. They get a full flavour of what is happening. In a way it’s only fair.

“But a lot of people have outstanding issues they have got to fix from previous visits, so it’s good to tell them of visits in advance as well.

"There are pros and cons. But if we can do it, everybody can.”