Masterchef winner’s Liverpool restaurant Roski gets zero star hygiene rating

Roski restaurant on Rodney Street, Liverpool. Image: Google.

Liverpool restaurant Roski has been given the worst possible food hygiene rating, after a council inspection.

The Rodney Street restaurant, which boasts eclectic British cooking from Masterchef: The Professionals winner Anton Piotrowski, was given a zero star food hygiene rating after the inspection on 27 October.

A spokesperson for the restaurant said they “immediately addressed” each of the points made by inspectors and have since requested a return inspection.

The full inspection report for Roski, which charges £85 for its tasting menu and also offers a £45 four course lunch menu, has not yet been made available.

What the food hygiene inspection revealed

But details released along with the zero star score show inspectors felt ‘urgent improvement’ was necessary in two key areas.

One of them was ‘hygienic food handling’, which takes into account preparation, cooking, re-heating, cooling and storage.

While the other was ‘management of food safety’. This includes an assessment of systems and checks in place to ensure food is safe to eat, evidence that staff know about food safety, and the food safety officer’s confidence that standards will be maintained in future.

The cleanliness and condition of the restaurant’s buildings and facilities was also assessed, with inspectors saying improvement was necessary.

This area includes cleanliness and condition issues such as layout, ventilation, hand washing facilities and pest control to enable good food hygiene.

Reaction from Roski restaurant

A spokesperson for the restaurant said: “We were extremely disappointed and saddened with the report. “We immediately addressed each of the points made by the inspectors within two days. We have since requested a return inspection which we look forward to.”

What does a zero rating mean?

Zero is the lowest rating out of five and means that ‘urgent improvement is required’.

Ratings are a snapshot of the standards of food hygiene found at the time of inspection and includes the following: handling of food; how food is stored; how food is prepared; cleanliness of facilities and how food safety is managed.