The rating is based on a very specific set of criteria but like all tests like these it is a snapshot in time. When the inspections are carried out unless the premises need an instant closure notice due to immediate human risk the Inspectors would give a period of time to allow a business to rectify any faults and arrange a return inspection. Therefore any business that has a 1 or 2 rating would have been given a full list of things to remedy which for whatever reason they did not act on.
Anyone who runs a business of any should know what is expected of them to comply with all necessary legislation — Tax, rates, Licencing etc- Food Hygiene is no different and one running a food business should know what standards are expected of them — if they dint then sorry but they don’t deserve to be in business and certainly don’t deserve any custom.
Linking this t the thread on problems at A and E do we really want to see it clogged up with people who have food poisoning that could have been avoided. Remember the extreme of bad food hygiene is death..