Tipperary takeaway with 'long history of non-compliance' shut down after closure order

A popular Tipperary takeaway had to shut its doors after it was issued a closure order by the Food Safety Authority of Ireland (FSAI).

The closure order was issued in February following food safety concerns which breached EU regulations.

Bombay Kebab House, located at 3 Bridge Street, Carrick-on-Suir in Tipperary, was one of seven nationwide enforcement orders issued by the FSAI in February.

Among the reasons for the closure order issued to the Bombay Kebab House were that the “business has a long history of non-compliance with food safety regulations”, “poor hygiene practices”, and that the “premises was in an unclean condition overall”.

The report states: “The poor hygiene practices observed at the time of the inspection such as: poor cleaning; instances of poor temperature control; inadequate personal hygiene; absence of temperature monitoring and recording and absence of allergen information indicate that training of food handlers and management supervision is not effective.”

“At the time of the inspection there was no evidence of any documented food safety management system based on the HACCP principles. No temperature monitoring records for critical control points (storage, cooking, cooling, reheating or hot holding) were available.”

Potentially high-risk, ready-to-eat foods were found at “potentially unsafe temperatures” including: “Cooked chicken pieces at 10.4C in the countertop refrigerator in the pizza preparation area”, “Cut lettuce at 15.6C in the kebab preparation area (with no system in place to limit maximum time at room temperature)”, and “Garlic sauce at 18.2C in the kebab preparation area (with no system in place to limit maximum time at room temperature)”. 

“The business has a long history of non-compliance with food safety regulatory requirements,” the FSAI report stated. “An unsatisfactory level of compliance with food safety legislation was identified during inspections”, which “demonstrates a clear lack of management commitment to ensuring compliance with relevant regulatory requirements”.

“The observed hygiene standards at the time of the inspection demonstrate a lack of awareness of food safety hazards” it added. 

The Enforcement Order was set on February 18, 2025 and was lifted on March 3, 2025. 

According to the FSAI, some of the reasons for the seven enforcement orders in February across Ireland included rodent activity, six mouse carcasses on a warehouse floor, complete lack of cleaning, raw chicken stored in previously used chip boxes, and high-risk ready-to-eat foods and other cooked items stored at unsafe temperatures.

FSAI Chief Executive Greg Dempsey stated that vigilance is always required in relation to food safety and that standards must be maintained to ensure that consumer health is not put at risk.

“February’s Enforcement Orders serve as an important reminder that food safety must always be a top priority for all food businesses. Regular checks and adherence to food safety and hygiene standards are essential to protect consumers’ health and maintain public trust. 

"There are no excuses for failing to comply with legal requirements, and any lapse in food safety practices puts consumers at direct risk. Implementing a food safety management system is straightforward, especially with the supports available from the FSAI, yet some businesses continue to neglect this crucial legal requirement. 

“Consumers have a right to safe food and it is imperative that all food businesses uphold the highest standards of food safety and hygiene at all times.”

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