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

Labelling

  • 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

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