Rated 2/5 — Improvement necessary
Improvement is necessary. Accredited food safety training courses can help staff understand hygiene standards and prepare for reinspection.
Browse food safety coursesLast inspected
28 May 2026
Business type
Retailers - other
Local authority
Enfield
Scheme
FHRS (England, Wales & NI)
Wades Hill Butchery, 10 Wades Hill, LONDON, N21 1BG
Each area is scored from 0 (best) to 25 or 30. A lower number means a better result.
WADES HILL BUTCHERY was most recently inspected on 28 May 2026 and received a rating of 2 out of 5 (Improvement necessary).
The inspection assessed three areas: hygiene practices scored 15 out of 25, structural compliance scored 0 out of 25, and food safety management scored 10 out of 30. Each area is scored from 0 (best) to 25 or 30 — a lower number means a better result.
This rating indicates areas for improvement were noted at the time of inspection.
A rating of 2 (Improvement necessary) is the FSA's assessment that certain areas needed attention at the time of the visit. The local authority will have followed up with the business. Ratings are updated after each reinspection, so the date of this rating is an important part of the picture.
Food hygiene inspections cover three areas: how food is handled and prepared (hygiene), the physical condition of the premises (structural), and how well food safety is managed and documented (confidence in management). Each is scored independently. Learn more about 2-star ratings →
Tracked by HygieneScout — the FSA does not publish historical ratings.
3 Jul 2026
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<div> I agree with the inspection results but have since carried out the following</div> <div> improvements&nbsp;</div> <div> The establishment has been thoroughly cleaned and procedures are in</div> <div> place to ensure that cleanliness is maintained</div> <div> * Blue paper towel has been purchased and introduced for use within the</div> <div> premises.</div> <div> * Two new digital temperature probes have been purchased, with one</div> <div> dedicated exclusively to ready-to-eat foods and the other dedicated to raw</div> <div> meat products.</div> <div> * A new battery has been fitted to the cold room thermometer to ensure</div> <div> accurate temperature monitoring.</div> <div> * Disposable aprons have been introduced for use when serving ready-toeat</div> <div> foods to minimise the risk of cross-contamination.</div> <div> * Two separate spray bottles have been purchased and clearly marked with</div> <div> the correct dilution measurements to ensure the appropriate concentration</div> <div> of cleaning chemicals is consistently used. One bottle is designated solely</div> <div> for ready-to-eat food areas and the other solely for raw meat areas.</div> <div> * A separate cleaning bucket has been introduced for exclusive use within</div> <div> the ready-to-eat food area.</div> <div> * Use-by dates for ready-to-eat foods are now clearly displayed and visible</div> <div> to customers within the display counter.</div> <div> * A safety screen is being installed to provide a physical separation</div> <div> between raw and ready-to-eat foods, reducing the risk of crosscontamination.</div> <div> &nbsp;</div>
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