Greggs

Reviews

• AA

  AlexsuGaR100

  Sep 17, 2026
  1.0
  The image shows visible dark/black and discoloured material within/around an HVAC air-conditioning unit and ductwork, with areas that appear dirty and potentially contaminated. A photograph alone cannot confirm that the material is mould, but if mould growth is confirmed, this represents a significant food-hygiene risk, particularly where the system is located above food preparation, storage, or service areas. Potential food-safety risk Airborne contamination: HVAC systems can distribute mould spores, dust, and contaminated particles through the surrounding air. These may settle directly onto exposed food, food-contact surfaces, utensils, and packaging. Direct contamination from the ceiling: The unit appears to be positioned overhead. Any condensation, deteriorating insulation, dust or mould-containing material falling from the installation could contaminate food or food-contact equipment below. Moisture indicates an underlying problem: Mould generally requires moisture. Condensation, water leakage, inadequate drainage, or damp insulation around the HVAC system should therefore be investigated rather than simply cleaning the visible growth. Mould and food spoilage: Mould spores can contribute to spoilage of susceptible foods. Certain moulds can also produce mycotoxins, although the presence of visible mould in this photograph does not establish that a particular toxin is present. Cross-contamination: Contaminated maintenance activities can spread debris and spores onto food-preparation areas if the HVAC system is cleaned while food or clean equipment remains exposed. Suggested food-safety finding High-risk hygiene concern – suspected mould/organic contamination associated with HVAC installation. Visible dark/discoloured material and accumulated contamination are present within the HVAC/ducting area located above the food-operation environment. If confirmed as mould, deterioration or contamination of the ventilation system presents a potential route for airborne and physical contamination of exposed food, food-contact surfaces and equipment. The source of moisture should be identified and rectified, and the affected HVAC components should be professionally assessed and cleaned/remediated. Until this has been satisfactorily addressed, exposed food and food-contact equipment beneath or immediately adjacent to the affected area should be protected from contamination. Important: I would avoid stating that the photograph proves a “high risk of food infection.” A more technically accurate description is “potential/high food-contamination risk due to suspected mould and HVAC contamination.” The actual risk depends on whether food is exposed beneath the unit, whether the material is genuinely mould, and whether the ventilation system is dispersing contamination.
• MT

  Marie Tard

  Aug 9, 2026
  2.0
  Went in today at 7.47PM today and to my absolute horror! Everything was cold. Not Happy!
• SE

  Stephen Evans

  Apr 27, 2026
  5.0
  Paul is a regular customer at greggs, he's always buying coffees, tea etc... He would like a sponsorship from said greggs that would be handy as he is a useful customer to the team he's put in a lot of investment to the company please and thank you Ste
• RR

  Random Reviewer

  Jul 26, 2022
  2.0
  Every time I have been to Gregg's the hot food I get is near enough cold.

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