Information
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Client
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Premises
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Location
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Conducted on
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Prepared by
- Greg O'Donnell
- Glen Harper
- Ben Scroope
- Amanda McKenna
GENERAL
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Current Proprietor/company
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ABN
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Email
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Phone
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Person interviewed (if available)
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Food safety supervisor appointed to business
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Name of FSS, FSS certificate number and expiry date (where applicable)
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Food business notified to the NSW Food Authority
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Food Business Notification Number (if notified)
CONSTRUCTION
Ceiling
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Surface is smooth and impervious to moisture
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Undamaged, free of open joints, cracks and crevices
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Kitchen ceiling is a light colour and is capable of being easily and effectively cleaned
Lighting
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Light fittings recessed or where flush mounted sealed as to prevent pest ingress
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Light fittings capable of being easily cleaned and fitted with diffuser covers where required
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Adequate task lighting provided for proposed activities
Walls
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Walls of solid construction and not susceptible to mechanical damage
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Surface is smooth, impervious to moisture and will not collect dust
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Capable of being easily and effectively cleaned
Coving
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Provided at floor and wall intersections within kitchen area
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Minimum radius of 25 mm
Flooring
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Surface is smooth and impervious to moisture
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Capable of being easily and effectively cleaned
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Graded towards floor waste where applicable
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Does not permit the ponding of water
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Appropriate grates provided to floor wastes where applicable
Pipes and conduits
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Concealed within walls, floors, ceilings, plinths OR
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Fixed on brackets at 25 mm from adjacent vertical surface and 100 mm from horizontal surface
Fixtures, fittings and equipment
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Designed, constructed and installed in a manner that allows for easy and effective cleaning
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All equipment located >150 mm above floor or if fixed item sealed to floor
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Wash and food preparation sinks fitted with appropriate grated drains
Hand washing facilities
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Located within 5 metres of all food preparation areas
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Easily accessible by all staff and will not restrict movement within kitchen
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Supplied with warm water mixed through hands free tap ware (tempering device installed?)
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Clearly designated for hand washing only
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Provide with liquid soap and single use towelling
Wash basins
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Commercial Dishwasher provided
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Sinks large enough to allow effective cleaning and sanitising and provided with hot water at temperature of minimum of 43 degree C
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The number of wash basins installed meets requirements of AS4674-2004 eg food prep sink and cleaners sinks provided etc
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Appropriate strainers installed in sinks wastes
Ventilation
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Commercial mechanical exhaust systems located above all cooking equipment
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Mechanical ventilation system provided over dishwasher where provided
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Certificate provided certifying exhaust/s installed and operating in accordance with Australian Standards
Storage - away from food & food contact surfaces provided for:
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Sufficient space for waste facilities away fro food preparation area
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Sufficient space for storage of chemicals and cleaning equipment away from food preparation area
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Sufficient space for personal belongings away from food preparation area
Pest control
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Premises free of cracks and crevices
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Windows and doors fitted with fly mesh screens as necessary
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Gaps under doorways does not permit entry of pests
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Licensed pest controller engaged for regular treatment
Amenities
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Toilets provided with an air lock or self closing device with exhaust fan
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Hand wash basin located adjacent to toilet facilities
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Hand wash basins provided with warm water mixed through hands free single spout
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Liquid hand soap and single use towelling provided
Waste
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Approved grease arrestor installed and located away from food preparation and food storage areas
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Appropriate waste storage receptacles provided with hands free use within kitchen
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Trade waste approval in place with Bega Valley Shire Council (where applicable)
Other areas of premises (bar / food services areas etc)
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Bar area ( if provided) satisfactory
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Food service area satisfactory
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Other areas ( please nominate ) satisfactory
Externals Areas of Premises ( if applicable)
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Area left clean and tidy with no excess debris evident
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Adequate space provided for waste storage
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No harbourage for pests provided
General Requirements
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Temperature measuring device such as probe thermometer accurate to +/_ 1 degree C provided
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Food grade gloves provided of adequate sizing
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Food grade sanitiser is available within premises
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Adequately sized and resources up to date first aid kit provided
Notes
Information to be be provided to Council prior change of proprietorship
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Information required
- Details of FSS
- Food Business details form
- Details of notification to NSWFA
- Evidence of staff training in food safety matters
- Other
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If other
Findings
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Premises condition
Sign off
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Signee's Name and Signature
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Officer/s name
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Council Officers signature
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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.
