A TOP Wirral restaurant had a "foul smell" coming from a mouldy freezer and "foul water" was being walked in to its premises.

Inspectors also found raw and ready to eat food stored together, which risked contamination.

For these reasons, Burnt Truffle in Heswall was given a one star food hygiene rating, the second worst rating possible, by Wirral Council's inspectors.

The highly-regarded restaurant, owned by popular chef Gary Usher, received a double rosette by the AA restaurant inspectors last year, to commend its consistency, precision and use of high-quality ingredients.

A Freedom of Information request has revealed the full report collated by Wirral Council health inspectors, who visited the Heswall premises on December 11.

The most striking revelation in the inspector’s report was the mould coming from a freezer in the staff changing area.

Stock was not stored in the freezer at the time of inspection, but a "foul smell" came from the it as soon as the door was opened.

There was "foul water" in the rear car park and waste was "pooling".

This water was found to have got into the premises via staff footwear.

Serious food storage issues also blighted the upmarket restaurant.

The food hygiene report noted: "Vacuum packs used for raw and ready to eat foods were stored together in the same open tray."

Storing food in this way risks contamination.

But other practices at Burnt Truffle also risked contamination.

The same blender jug was used to blend raw chicken livers for pate, homemade mayonnaise and vegetable purees.

This was another example of raw and ready to eat food being prepared in a way which risked "cross contamination".

Burnt Truffle only had one blender jug, meaning they could not fully separate the preparation of foods which risked contamination.

On this issue, the inspector had some pointed advice for the restaurant.

The report read: "As discussed, it is strongly advised that a second blender jug is purchased to allow for adequate separation [of raw and ready to eat food]."

Cleanliness issues were another stain on Burnt Truffle's copybook.

The inspector observed "a build-up of food debris" on a meat slicer, dirty chopping boards were used to prepare ready to eat food and a sieve was seriously damaged.

The sieve was so severely damaged that bits of its plastic handle could break off and contaminate food.

Notably, cleaning materials which should be used to clean chopping boards and meat slicers, among other items, were stored inappropriately in the rear of the yard.

This meant even the cleaning materials themselves presented a contamination risk.

Some of the cleaning materials were not even clean themselves.

The soap dispenser was dirty and there was evidence of congealed, semi-solid soap on the dispenser.

The inspector also found food beyond its shelf life.

The report read: "There were some items which had exceeded the five day shelf life, such as curried mayonnaise which had been made seven days earlier."

But the inspector could not be sure if other food items were beyond their shelf life, as many products "were not suitably labelled with the date of packing and/or intended use by date".

These products included pork terrine, cooked chicken drumsticks and cooked duck legs.

There was evidence of disrepair at the restaurant also.

The pipework underneath the sink in the rear pastry room was leaking and pooling water was evident underneath vacuum packing machines and one of the ovens.

The inspector said this must be repaired and the pooling water cleared away.

Worryingly for those allergic to nuts, there was potential for cross contamination as nuts were being stored in open containers on the work surface, close to other garnish items and where foods are plated up for service.

The restaurant's owners were advised to take a number of steps to address this or tell its customers that they cannot provide an allergen-free dish.

Speaking previously to the LDRS about this issue, Gary Usher, who runs Burnt Truffle, said: "All of my restaurants that have been inspected sit at five out of five stars.

"Ultimately the score we received at Burnt Truffle was due to lack of procedural documentation.

"Although we work in a safe way at Burnt Truffle the book in which our food safety systems are outlined was not completed.

"Working with the Environmental Health Office, this discrepancy and other minor discrepancies stated in the report have been fully addressed.

"We have applied for a revisit, which has been granted, and we are expecting an unannounced visit in the coming months."

Mr Usher has become well known for his Elite Bistros group of restaurants – including venues in Liverpool, Manchester, Prescot and Chester.

He is also known for his outspoken and colourful approach on social media – including some feisty interactions with customers.