I am writing to express my right to reply with regards to the article that was published about the worst takeaway restaurants in Enfield (“Named and shamed 2015: Enfield’s worst takeaways”, Enfield Independent, February 25).

My shop, Captain Cook, was listed as one of the worst takeaway restaurants based on our rating by the environmental health officer who came to visit in April 2014, which was on my second day of opening. My shop was rated as zero stars because I had no hot water as the brand new boiler had blown up, my log book was not in place and they wanted an extra lobby room built in front of the toilet room. This rating was not given to me because of the food we sell, where our food is stored, a pest problem or how clean the premises are.

I expressed to the officer that it would be ridiculous for them to rate me with zero stars and return in two weeks to rate me as a five-star restaurant as this would make a mockery of their rating system. How would it be possible for a restaurant to go from zero to five stars in such a short space of time? For the sake of a few minor problems, which have nothing to do with food itself, your whole rating can change depending on what has happened that day.

I was told that I had two weeks in which to comply with the minor cosmetics which needed to be done. I carried out all of this work immediately. I was supposed to be visited again by the environmental health officer, however, almost a year later I am still waiting for this to happen which has meant that the rating of my shop is still stuck on zero until their next visit.

I have worked in the catering industry since 1974 and am still as passionate about it now as I was then. My premises are open for all to see, I do not believe in covering up my kitchen as I have nothing to hide.

I understand that the environmental health officers provide ratings and are in place to ensure that restaurants are complying with the law and safety standards, and I agree that if someone does not comply then they should have their licence revoked. I even believe that stronger checks should be in place, as opposed to a food and hygiene certificate which can be obtained by anyone on the internet (and who knows who has taken the test and who the certificate is for). It would actually be better for this certificate to be replaced with a licence to trade that could be taken away, like a drink driver that loses their licence if they offend. This would improve standards right across the catering trade.

I am concerned at the fact that I have been left to trade on a zero rating for almost a year. Why would they not come and check my premises on this rating as a matter of urgency? It just does not make sense.

I would like to thank our customers for their continued support and for not labelling us a zero-star restaurant based on a rating that was given to us on a day where we were having teething problems so early on in our opening.

I would also like to invite the environmental health officers to come back and rate us again so that this label that is hanging over our heads can be removed and we can be given the rating that we truly deserve.

Loizos Elia

Captain Cook

Address supplied