Conditions Consistent with Operating Schedule:
General:
The Premises Licence Holder and Designated Premises Supervisor are fully committed to promoting the four licensing objectives and ensuring that the premises is operated in a safe, responsible and professional manner at all times.
The premises will operate primarily as a food-led bistro and craft ale venue, providing quality food, craft ales, wines, spirits, soft drinks and refreshments in a welcoming environment for local residents, families, visitors, professionals, healthcare workers, shift workers and members of the wider community. The proposed operating hours are intended to accommodate customers who work non-standard hours, including healthcare professionals, care staff, hospitality workers and other shift workers who may wish to access food and refreshments following evening shifts.
The premises is owned and managed by healthcare professionals with extensive experience in risk management, safeguarding, public safety, and regulatory compliance. Public safety and responsible management shall remain central to all aspects of the operation of the premises.
The premises comprises customer dining areas arranged over ground floor and basement levels, together with kitchen facilities, storage areas, staff accommodation and customer welfare facilities. Both floors will be used primarily for dining.
The premises may host low-level entertainment, including solo singers, duo performers and recorded background music, which shall be ancillary to the primary use of the premises as a food-led hospitality venue.
The premises shall operate a comprehensive digital CCTV system covering entrances, exits and public areas. CCTV recordings shall be retained for a minimum period of 31 days and made available to authorised officers or Police upon request.
A Challenge 25 policy shall be implemented and maintained. Any person appearing under the age of 25 shall be required to produce acceptable photographic identification before being sold alcohol. Acceptable forms of identification shall include a passport, photocard driving licence or PASS-accredited proof of age card.
All staff shall receive appropriate training in licensing law, responsible alcohol retailing, age verification procedures, safeguarding, customer welfare, conflict management, incident reporting, fire safety, health and safety and the promotion of the licensing objectives. Training records shall be maintained and refresher training undertaken periodically.
The premises shall maintain an incident log, refusals register, accident book and all other records required to demonstrate compliance with licensing and regulatory obligations.
A professionally installed fire detection and alarm system is in place throughout the premises and a fire risk assessment has been completed.
The premises shall operate in accordance with the recommendations of the fire risk assessment and all relevant fire safety legislation. Emergency exits, escape routes and firefighting equipment shall be maintained in good order and kept free from obstruction at all times.
Appropriate measures shall be taken to minimise public nuisance, including the management of customer dispersal, control of noise levels, responsible management of entertainment, litter control and the maintenance of good relations with neighbouring properties.
The premises shall operate as a community-focused venue and shall not operate as a nightclub, high-capacity drinking establishment or venue primarily focused on the consumption of alcohol. Food shall remain a primary component of the business model and management shall continually review operational procedures to ensure the promotion of the licensing objectives.
The applicant shall work proactively with Lancashire Constabulary, Lancaster City Council, Environmental Health, Fire and Rescue Services and other responsible authorities to ensure the safe and responsible operation of the premises.
The Prevention of Crime and Disorder:
The Premises Licence Holder and Designated Premises Supervisor recognise the importance of preventing crime and disorder and shall take all reasonable and proportionate steps to promote this licensing objective.
A comprehensive digital CCTV system shall be installed, maintained and operated throughout the premises. Cameras shall cover all public areas, entrances, exits and any other areas considered necessary for the prevention and detection of crime and disorder. CCTV recordings shall be retained for a minimum period of 31 days and made available to authorised officers or Police upon request. A member of staff familiar with the operation of the system shall be available to assist where required.
The premises shall operate a strict Challenge 25 policy. Any person appearing under the age of 25 shall be required to produce acceptable photographic identification before being sold alcohol. Acceptable forms of identification shall include a passport, photocard driving licence or PASS-accredited proof of age card.
All staff shall receive training in licensing law, responsible alcohol retailing, age verification procedures, recognising intoxication, conflict management, safeguarding, incident reporting and the promotion of the licensing objectives. Refresher training shall be undertaken periodically and records maintained on the premises.
A refusals register shall be maintained and shall record all refused sales of alcohol and age-restricted products. An incident log shall also be maintained recording incidents of crime and disorder, anti-social behaviour, ejections, complaints, refusals of entry, welfare concerns and interactions with responsible authorities.
The premises shall operate a zero-tolerance policy towards illegal drugs, violence, threatening behaviour and criminal activity. Any illegal substances discovered shall be dealt with appropriately and, where necessary, reported to the Police. Any person involved in criminal, violent, abusive or anti-social behaviour may be refused entry or required to leave the premises.
Management and staff shall monitor customer behaviour and take proactive steps to prevent disorder. Alcohol shall not be sold to any person who appears intoxicated and service shall be refused where appropriate. Customers displaying aggressive, disruptive or anti-social behaviour shall be managed appropriately to ensure the safety and comfort of staff and patrons.
The sale of alcohol shall cease 30 minutes prior to the close of the premises. This measure is intended to encourage the gradual winding down of trading activities, discourage excessive drinking immediately before closing and support the safe and orderly dispersal of customers.
Recorded music and any live entertainment shall cease no later than 30 minutes prior to the close of the premises. This measure is intended to create a calm and controlled environment towards the end of trading, assist with customer dispersal and minimise the risk of disorder.
Management and staff shall actively monitor customer dispersal at the conclusion of trading and encourage patrons to leave the premises in a quiet, respectful and orderly manner.
The premises shall maintain adequate lighting internally and externally to promote customer safety and assist crime prevention. Cash handling procedures shall be implemented to minimise the risk of theft and robbery.
The premises may participate in local business crime reduction initiatives, Pubwatch schemes and partnership working arrangements where available and appropriate. Management shall maintain a positive working relationship with Lancashire Constabulary, Lancaster City Council and other responsible authorities.
The premises operates primarily as a food-led bistro and craft ale venue and is not intended to operate as a high-volume drinking establishment. The emphasis on dining, seated customers, community use, hospitality and responsible alcohol sales is intended to promote a safe environment and reduce the likelihood of crime and disorder occurring.
The applicant is committed to creating a welcoming environment for local residents, families, professionals, healthcare workers, shift workers, and visitors whilst maintaining the highest standards of responsible premises management.
Public Safety:
The Premises Licence Holder and Designated Premises Supervisor are committed to ensuring the safety and welfare of all customers, staff, contractors and visitors to the premises.
A comprehensive fire detection and alarm system has been professionally installed throughout the premises and shall be regularly maintained and tested in accordance with statutory requirements. A fire risk assessment has been completed and the premises shall operate in accordance with the findings and recommendations contained within that assessment.
Emergency exits, escape routes and access points shall be clearly identified, adequately illuminated and kept free from obstruction at all times. Appropriate firefighting equipment shall be provided, maintained and inspected in accordance with relevant legislation and industry guidance.
The premises shall comply with all applicable fire safety, food safety, health and safety and licensing legislation. Management shall regularly review risk assessments and operating procedures to ensure continued compliance and the safety of all persons using the premises.
The premises comprises customer dining areas on both the ground floor and basement level. Particular attention shall be given to the safe management of stairways, access routes and customer movement between floors. All customer areas shall be maintained in a safe condition and inspected regularly to identify and address potential hazards.
Occupancy levels shall be monitored and managed to ensure the premises remains safe and comfortable for customers and staff. Management shall ensure that overcrowding does not occur and that customer welfare remains a priority at all times.
Staff shall receive appropriate training in emergency procedures, fire safety, accident reporting, customer welfare and health and safety responsibilities. Refresher training shall be undertaken periodically and records maintained.
Suitable first aid equipment shall be maintained and readily available on the premises at all times. Accidents, injuries and medical incidents shall be recorded in an accident book and reviewed where appropriate. Staff shall be familiar with the location of first aid equipment, emergency contact procedures and the process for summoning emergency medical assistance when required. Management shall take all reasonable steps to support the welfare of customers, staff and visitors who become unwell or require assistance whilst on the premises.
Adequate lighting shall be maintained throughout the premises, including entrances, exits, stairways and customer circulation areas, to promote safety and assist evacuation should an emergency arise.
The premises shall maintain appropriate ventilation, heating and sanitary facilities to ensure customer comfort and wellbeing. Customer toilets shall be inspected regularly and maintained in a clean and safe condition.
Any live entertainment, recorded music or special events shall be managed in a manner that prioritises public safety and customer welfare. Equipment, furniture and fixtures shall be maintained in good condition and positioned so as not to create hazards.
The premises is owned and managed by healthcare professionals with extensive experience in risk management, safeguarding, public protection, incident management and regulatory compliance. These skills will be applied to the day to-day operation of the business to ensure a safe and professionally managed environment for all customers and staff.
The applicant is committed to providing a safe, welcoming and professionally managed environment for diners, families, local residents, professionals, healthcare workers, shift workers and visitors. Public safety considerations shall remain central to all aspects of the operation of the premises
No smoking permitted in the outdoor rear yard area as shown within the premises plan of the premises licence application
The Prevention of Public Nuisance:
The Premises Licence Holder and Designated Premises Supervisor recognise their responsibility to ensure that the operation of the premises does not cause nuisance to local residents, neighbouring businesses or members of the public.
The premises shall operate primarily as a food-led bistro and craft ale venue and is not intended to operate as a nightclub, high-volume drinking establishment or late-night entertainment venue. Food shall remain the primary focus of the business, with alcohol provided as part of the overall hospitality offering.
The sale of alcohol shall cease 30 minutes prior to the close of the premises. Recorded music and any live entertainment shall also cease no later than 30 minutes prior to closing. These measures are intended to facilitate a gradual winding down of activities, encourage the orderly dispersal of customers and minimise the potential for noise and disturbance.
Any live entertainment shall generally comprise low-level performances such as acoustic solo singers or similar acts intended to complement the dining experience. Music levels shall be controlled and monitored to ensure that noise breakout from the premises is minimised.
Doors and windows shall be managed appropriately during periods of entertainment and amplified music where reasonably practicable, having regard to customer comfort, ventilation requirements and the prevention of noise nuisance.
Customers shall be encouraged to behave in a respectful manner towards neighbouring residents and businesses. Prominent notices may be displayed requesting customers to leave the premises quietly and to respect the local area.
Management and staff shall actively monitor customer dispersal at the end of trading and take reasonable steps to ensure that customers leave the premises in a quiet, orderly and considerate manner.
The premises shall maintain appropriate waste management procedures. Bottles, refuse and recyclable materials shall be stored and disposed of responsibly so as to minimise disturbance to neighbouring properties. Deliveries and collections shall take place at reasonable times whenever practicable.
The frontage and immediate vicinity of the premises shall be regularly inspected and kept clean and free from litter associated with the operation of the business.
Any complaints relating to noise, nuisance or disturbance shall be taken seriously, recorded where appropriate and investigated by management. Reasonable steps shall be taken to address any concerns identified.
The applicant is committed to maintaining positive relationships with neighbouring residents, businesses and responsible authorities and to operating the premises in a manner that contributes positively to the local community whilst minimising any adverse impact on the surrounding area
The outdoor rear yard area as shown within the premises plan of the premises licence application must not be utilised after 20.00 hours daily;
The Protection of Children from harm:
The Premises Licence Holder and Designated Premises Supervisor are committed to protecting children from harm and promoting a safe and family-friendly environment within the premises.
The premises shall operate a strict Challenge 25 age verification policy. Any person appearing under the age of 25 shall be required to produce acceptable photographic identification before being sold alcohol. Acceptable forms of identification shall include a passport, photocard driving licence or PASS-accredited proof of age card.
Clear signage relating to the Challenge 25 policy shall be displayed at appropriate locations throughout the premises to assist staff and inform customers of the age verification requirements.
All staff shall receive training in age-restricted sales, safeguarding, the protection of children from harm and the prevention of underage alcohol sales. Refresher training shall be undertaken periodically and appropriate records maintained.
A refusals register shall be maintained and shall record all occasions where the sale of alcohol has been refused due to age verification concerns, suspected proxy purchasing or other relevant circumstances. The register shall be available for inspection by authorised officers upon request.
The premises shall operate primarily as a food-led bistro and craft ale venue and shall provide a welcoming environment for families and responsible adults accompanied by children. Children shall be appropriately supervised by a responsible adult whilst on the premises.
Alcohol shall only be sold in accordance with the requirements of the Licensing Act 2003 and all staff shall remain vigilant in preventing underage sales and access to alcohol by children.
The premises shall not provide adult entertainment, sexual entertainment, nudity, striptease, age-restricted performances or any other activity considered unsuitable for children.
Management and staff shall remain alert to any safeguarding concerns involving children or vulnerable persons and shall take appropriate action where concerns are identified. Where necessary, assistance shall be sought from relevant authorities or emergency services.
The premises is owned and managed by healthcare professionals with extensive experience in safeguarding, risk management and public protection. These skills shall support the responsible operation of the premises and the continued promotion of the licensing objectives.
The applicant is committed to maintaining a safe, welcoming and family-friendly environment in which children can be protected from harm whilst accompanying responsible adults enjoying the food and hospitality offered by the premises.