Information

  • Client

  • Location
  • Prepared by

  • Conducted on

GENERAL

  • DA Number (where applicable)

  • Trading name

  • Proprietor/company

  • ABN

  • Email

  • Phone

  • Person interviewed (if available)

  • Food safety supervisor appointed to business

  • Name of FSS, FSS certificate number and expiry date (where applicable)

  • Food business registered withCouncil

  • Type of inspection

CONSTRUCTION

Ceiling

  • Surface is smooth and impervious to moisture

  • Undamaged, free of open joints, cracks and crevices

  • Kitchen ceiling is a light colour and is capable of being easily and effectively cleaned

Lighting

  • Light fittings recessed or where flush mounted sealed as to prevent pest ingress

  • Light fittings capable of being easily cleaned and fitted with diffuser covers where required

  • Adequate task lighting provided for proposed activities

Walls

  • Walls of solid construction and not susceptible to mechanical damage

  • Surface is smooth, impervious to moisture and will not collect dust

  • Capable of being easily and effectively cleaned

Coving

  • Provided at floor and wall intersections within kitchen area

  • Minimum radius of 25 mm

Flooring

  • Surface is smooth and impervious to moisture

  • Capable of being easily and effectively cleaned

  • Graded towards floor waste where applicable

  • Does not permit the ponding of water

  • Appropriate grates provided to floor wastes where applicable

Pipes and conduits

  • Concealed within walls, floors, ceilings, plinths OR

  • Fixed on brackets at 25 mm from adjacent vertical surface and 100 mm from horizontal surface

Fixtures, fittings and equipment

  • Designed, constructed and installed in a manner that allows for easy and effective cleaning

  • All equipment located >150 mm above floor or if fixed item sealed to floor

  • Wash and food preparation sinks fitted with appropriate grated drains

Hand washing facilities

  • Located within 5 metres of all food preparation areas

  • Easily accessible by all staff and will not restrict movement within kitchen

  • Supplied with warm water mixed through hands free tap ware (tempering device installed?)

  • Clearly designated for hand washing only

  • Provided with liquid soap and single use towelling

Wash basins

  • Commercial Dishwasher provided

  • Sinks large enough to allow effective cleaning and sanitising and provided with hot water at temperature of minimum of 43 degree C

  • The number of wash basins installed meets requirements of AS4674-2004 eg food prep sink and cleaners sinks provided etc

  • Appropriate strainers installed in sinks wastes

Ventilation

  • Commercial mechanical exhaust systems located above all cooking equipment

  • Mechanical ventilation system provided over dishwasher where provided

  • Certificate provided certifying exhaust/s installed and operating in accordance with Australian Standards

Storage - away from food & food contact surfaces provided for:

  • Sufficient space for waste facilities away fro food preparation area

  • Sufficient space for storage of chemicals and cleaning equipment away from food preparation area

  • Sufficient space for personal belongings away from food preparation area

Pest control

  • Premises free of cracks and crevices

  • Windows and doors fitted with fly mesh screens as necessary

  • Gaps under doorways does not permit entry of pests

  • Licensed pest controller engaged for regular treatment

Amenities

  • Toilets provided with an air lock or self closing device with exhaust fan

  • Hand wash basin located adjacent to toilet facilities

  • Hand wash basins provided with warm water mixed through hands free single spout

  • Liquid hand soap and single use towelling provided

Waste

  • Approved grease arrestor installed and located away from food preparation and food storage areas

  • Appropriate waste storage receptacles provided with hands free use within kitchen

  • Trade waste approval in place with Bega Valley Shire Council (where applicable)

General Requirements

  • Temperature measuring device such as probe thermometer accurate to +/_ 1 degree C provided

  • Food grade gloves provided of adequate sizing

  • Food grade sanitiser is available within premises

  • Adequately sized and resources up to date first aid kit provided

Information to be be provided to Council prior to commencement of trading

  • Information required

  • If other

Outcome of Inspection

  • Findings

  • Invoice to be issued for inspection?

Invoicing

  • Will this inspection be invoiced for?

Sign off

  • Signee's Name and Signature

  • Officer/s name

  • Council Officers signature

  • Note: This assessment report contains findings from date/time of inspection only. For further information about this report please contact Council Officer named in report.

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