A COWLEY Road kebab shop up for a national award has been criticised by food hygiene inspectors over the contamination risk from butchering chickens in its kitchen.

Bodrum Restaurant was visited by Oxford City Council’s health team on November 27 during which issues over the preparation and storage of meat, rice and mayonnaise were raised, as well as staff knowledge.

A report following the inspection gave the business, which has been on Cowley Road for 13 years, a two-star rating.

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It stated: “A large volume of chicken was being butchered in the kitchen. Chilled storage space was limited and a risk of cross contamination was evident.”

The report added: “Staff said that once butchery of poultry is complete, the area is cleaned and used to portion cool foods.

“In the absence of thorough cleaning and disinfection, there is a risk of cross contamination. Ensure to have in place thorough cleaning and disinfection.”


It went on to say the inspector had been told by the East Oxford business, which is up for ‘best takeaway’ at this year’s British Kebab Awards, that the butchery element of food preparation was being moved to a new site.

It advised: “In the meantime you must ensure to put measures in place to reduce the risk of cross contamination, including the management of raw meat preparation and use of a suitable British Standard disinfectant.”

Other food preparation concerns were over a large container of rice left ‘cooling at ambient temperature’ and said all foods should be cooled within approximately 90 minutes.

A risk of salmonella was also highlighted due to the kebab shop’s mayonnaise, with the report stating: “Eggs used to make mayonnaise were not branded to demonstrate salmonella free.

"Where foods are not intended to be cooked, it is essential that the eggs used are stamped with a Lion brand or other approved branding.”

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The report also said that food stored in the cold room was not labelled or date marked and this was needed to ensure stock rotation, with the business advised not to use anything older than three days.

Allergen information and signage was similarly not available, as well as no procedures in place to reduce the risk of contamination.

Bodrum manager Hasan Asam said: "The council are unhappy with the size of kitchen and that is something we agree with and are working on." He added while the business respected the council they disagreed about the contamination risk and pride themselves on using only the freshest ingredients.