Reason for Inspection

  • This Inspection

Food business details

  • Food Shop Reference Number

  • Trading name

  • Trading Address

  • Person Interviewed

  • Proprietor / Company Name

  • Proprietor / Company Address

  • Australian Business Number (ABN)

  • Food Safety Supervisor Name and Certificate No.

  • Proprietor Email

  • Inspection Report Delivered Via

  • Date / Time

  • Phone Number(s)

  • Food Premises Risk Classification

  • Number of Full Time Equivalent (FTE)

  • Day or Night Inspection Required for these Premises

Inspection Details

  • 1. Food business has notified details to NSW Food Authority

  • 2. If needed, FSS is appointed and certificate is on the premises

  • 3. Food handlers have skills and Knowledge to handle food safety

  • 4. No sale of food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past use by date

Food Handling Controls FSS 3.2.2 cl 5-12

  • 5. Food protected from the possibility or contaminated food receipt, storage, preparation, display and transport

  • 6. Name and addresses are available for manufacture, supplier or importer of food

  • 7. Potentially Hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5 degrees C, 60 degrees C. Frozen food is hard frozen

  • 8. Processing of foods; items thawed correctly; processed quickly; no contamination risk

  • 9. Cooked PHF is cooled rapidly

  • 10. Reheating of PHF is rapid - Oven, stove top or microwave but not bain Marie

  • 11. Self serve food bar is supervised, has adequate utensils and sneeze guards

  • 12. Food wraps and containers will not cause contamination

  • 13. Food for disposals is identified and separated from normal stock

Health and Hygiene FSS 3.2.2 cl 13-18

  • 14. Food handlers wash and dry hands thoroughly using hand washing facilities

  • 15. Food handlers avoid unnecessary contact with ready-to-eat food or food contact surfaces by use of utensils, a gloved hand, food wraps

  • 16. Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces

  • 17. Food handlers have clean clothing, waterproof bandages

  • 18. Food handlers wash hands before commencing/ recommencing work and after: using the toilet, sneezing, smoking, handling raw meat, cleaning

  • 19. Food handlers do not handle food if I'll (vomiting, gastro)

  • 20. Hand washing facility easily accessible and used only for washing of hands, arms and face

  • 21. Hand washing facilities have warm running water through single spout, single use towels and soap

Cleaning and Sanitising FSS 3.2.2 cl 19-20

  • 22. Premises, fixtures , fittings and equipment maintained to an appropriate standard of cleanliness

  • 23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition / appropriate sanitising method in use ( chemicals or dishwasher)

Miscellaneous FSS 3.2.2 cl 22-23

  • 24. Accurate temperature measuring device readily accessible (digital probe thermometer - accurate to +/- 1 degrees C)

  • 25. Single use items protected from contamination and not reused (drinking straws, disposable utensils)

Animal and pests FSS 3.2.2 cl 24

  • 26. Animals not permitted in areas in which food is handled

  • 27. Practical pest exclusion measured used (screens, seals)

  • 28. Practical measures to eradicate and prevent harbourage of pests used (housekeeping, stock rotation, pest controller)

  • 29. No signs of insect infestation or rodent activity in premises (faeces, egg casings, teeth marks)

Design and construction FSS 3.2.3

  • 30. General design and construction of premises appropriate

  • 31. Adequate supply of potable water available

  • 32. Premises has adequate sewerage and waste water disposal system

  • 33. Premises has adequate storage facilities for garbage and recyclables

  • 34. Premises has sufficient lighting

  • 35. Floors are able to be effectively cleaned

  • 36. Walls, ceiling are sealed and able to effectively cleaned

  • 37. Fixtures, fittings and equipment are able to be effectively cleaned and, if necessary, sanitised

  • 38. Adequate ventilation provided within the premises

  • 39. Premises has adequate storage facilities (chemicals, food)

Maintenance FSS 3.2.2 cl 21

  • 40. Premises, fixtures, fittings and equipment in a good state of repair and working order

  • 41. No chipped, broken or cracked eating or drinking utensils observed


  • 42. Food labelling complies with the Food Standard Code, 1.2 i.e egg stamping

  • 43. For ' Standard Food Outlet', nutrition information displayed

Scores on Doors

Inspection Details

  • Inspection Results

  • Further Action Required

  • Date of Re-inspection

  • Note 1 - You Will Receive An Invoice For This Inspection.

  • Note 2 - This Assessment Report Contains Findings From The Date / Time of Inspection Only.

I have read this report and understand the contents

  • Owner / Employee Name and Signature

  • Authorised Officer Name and Signature

  • Bankstown City Council - Environmental Health Officer

  • Authorised Officers Phone Number

Explanatory Notes and Definitions (Food Standards Code Ch3 Standards 3.2.2 and 3.2.3)

  • This assessment report is based on guidance in the Safe Food Australia (2001) publications: A Guide To The Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standard is required. The assessment is set up as a checklist. In some cases an item will be supported with a list in italics of areas where compliance is required. It might not be possible to observe all the areas in a single inspection. Despite the presence of a list each item is a single issue of compliance. Inspection are: inadequate cooling and cold holding temperatures; food prepared ahead of planned service; inadequate hot holding temperatures; poor personal hygiene and infected food handlers; inadequate reheating and inadequate cleaning of equipment.

  • Food Handling Controls

  • Health and Hygiene Requirements

  • Cleaning and Sanitising

  • Design and Construction

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. Any ratings or scores displayed in our Public Library have not been verified by SafetyCulture for accuracy. Users of our platform may provide a rating or score that is incorrect or misleading. You should independently determine whether the template is suitable for your circumstances. You can use our Public Library to search based on criteria such as industry and subject matter. Search results are based on their relevance to your search and other criteria. We may feature checklists based on subject matters we think may be of interest to our customers.