MYALL Coast restaurants feature some of the best local produce, and eating out in the region has never been safer.

Cafes, clubs, pubs, bakeries and restaurants in Tea Gardens, Hawks Nest, Bulahdelah and Stroud are squeaky clean, with not one penalty notice issued by the NSW Food Authority in the last financial year.
Greens Bistro at Bulahdelah Bowling Club was inspected last week, and were “pleased to have been awarded the highest rating” once again.
“The inspector is very thorough and checks everything, including fridge temperature, dates on products, food storage and cleanliness of the premises and equipment,” owner Donna Shannon said.
“We are inspected twice a year and no prior warning is given, so we don’t know when they are going to drop in.”
Donna said their high rating is a reflection of the commitment shown by her dedicated team of staff.
Although kitchens in the local area sparkle, the Food Authority’s ‘Name and Shame’ register reveals penalty notices were issued to four businesses in other parts of the MidCoast region.
The infringements were for minor offences including failure to maintain a supply of single use towels near hand washing facilities and sale of food past its use-by date, both attracting $880 fines.
Complementing the register is the ‘Scores on Doors’ program which is run by MidCoast Council in partnership with the NSW Food Authority.
Under the program, businesses that are awarded a minimum three-star rating during their routine inspection, receive a certificate to display.
Tea Gardens Ice Cream Shack Co-owner, Les Smith, said they were inspected last week and couldn’t be happier with their five-star rating.
“It is a great achievement for the team that we meet the standards,” he said.
“Our senior staff are proactive in ensuring that everything is kept in the best possible condition.”
Les said the addition of a dishwasher ensures everything is washed and sanitised to the highest standard, “which is another reason why we have achieved multiple five-star ratings”.
Council said the ratings give customers “peace of mind” when choosing where to dine.

 

By John SAHYOUN