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
8 April 2026
Business type
Pub/bar/nightclub
Local authority
Wiltshire
Scheme
FHRS (England, Wales & NI)
THE OLD ALE HOUSE CRANE STREET, SALISBURY, SP1 2QD
Each area is scored from 0 (best) to 25 or 30. A lower number means a better result.
The Old Ale and Coffee House was most recently inspected on 8 April 2026 and received a rating of 2 out of 5 (Improvement necessary).
The inspection assessed three areas: hygiene practices scored 10 out of 25, structural compliance scored 15 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.
7 May 2026
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<p> Following the visit it was clear that one of our Junior Chefs had been left without sufficient support and the 2<sup>nd</sup> Chef was unable to provide this support as well as to keep on top of the kitchen whilst the Head Chef was on an extended leave.</p> <p> During the visit the Head Chef who had just returned from his leave, threw out all food that was incorrectly labelled, immediately.</p> <p> The kitchen was then closed for a full and through deep clean prior to re-opening.</p> <p> The allergens matrix was checked and updated.</p> <p> Since that day there have been changes made to the auditing of the kitchen and the hygiene documentation with the General Manager completing weekly management audits and all Chefs re-reading and discussing the Better Food Safer Business documentation.</p> <p> We have used support from our equipment supplier to upgrade equipment has highlighted as required.</p> <p> The kitchen has a weekly deep clean prior to the Manager&rsquo;s audit.</p> <p> The two junior chefs have re-done their basic allergens training and are completing Level 2 food hygiene and safety courses.</p> <p> The EHO officer has been supportive in checking our allergens sheet to assist with complete accuracy.</p> <p> The kitchen and the team are fully aware of the issues, the ownership of the actions and the continued performance required.</p> <p> We have requested a re-visit based on the actions that have been taken and this has been accepted and will take place within the next three months.</p>
Dust Hole
Pub/bar/nightclub · SP1 2JG