Officers have a right to enter and inspect food premises at all reasonable hours. They do not have to make an appointment and will usually come without advance notice.
The frequency of visits will depend on a risk assessment that takes into account the type of food handled, consumer groups, management and condition of your premises, as well as any complaints received.
During the inspection officers will want to be satisfied that adequate controls are in place to prevent any problems, ensure staff are adequately trained and the condition and cleanliness of the premises meets required standards.
Scores are awarded for food hygiene compliance, structural compliance and confidence in management, premises are not rated against the quality of the food they produce.
Check the ratings at the Foods Standards Agency.