Title Page

  • Premises

  • Application Number

  • Address

  • Email

  • Conducted on

  • Prepared by

  • Inspection Type

  • Raw Egg Products Produced

  • Inspection Result

  • If reinspection required, date of reinspection

  • Star Rating

  • FSS Appointed and Certificate Onsite

Food Premises Information

  • Inspection Type

  • Trading Name

  • Proprietor Name

  • ABN Number

  • Person Interviewed

  • Phone Number

  • Email

  • Premises Address

  • Mailing Address

  • Food Safety Supervisor

  • Food Safety Supervisor Certificate Number

  • Food Safety Certificate

  • Expiry Date

Raw Egg Products

  • Does the premises produce raw egg products

  • If yes, what types of foods are produced

  • If yes, what type of egg product is used

  • Evidence of raw egg product used

General Requirements

  • 1. Food business has notified current details to City of Canada Bay as appropriate regulatory authority - (Standard 3.2.2 Clause 4)

  • Due Date

  • 2. If needed, FSS is appointed and certificate is on the premises (Food Act 2003 s. 106)

  • Due Date

  • 3. Food handlers have the skills and knowledge to handle food safely (Standard 3.2.2 Clause 3)

  • Due Date

  • 4. No handling or sale of unsafe or unsuitable food e.g. food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past used by date (Food Act 2003 s. 16/17)

  • Due Date

Food Handling Controls FSS 3.2.2

  • 5. Food protected from the possibility of contamination; food receipt, storage, preparation, display and transport (Clause 5(1), 6(1), 7(1)(b)(i), 8(1)-(4) and 10(a))

  • Due Date

  • 6. Names and addresses are available for manufacturer, supplier or importer of food (Clause 5(2))

  • Due Date

  • 7. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5 degrees or above 60 degrees Celsius. Frozen food is hard frozen (Clause 5(3), 6(2), 8(5) and 10(b) and (c))

  • Due Date

  • 8. Processing of foods; take all practicable measures to process only safe and suitable food; prevent likelihood of contamination; use process step if necessary (Clause 7(1))

  • Due Date

  • 9. Cooked PHF is cooled rapidly (2+4 hour rule); items thawed correctly; processed quickly (Clause 7(2) and (3))

  • Due Date

  • 10. Reheating of PHF is rapid - oven, stove top or microwave but not bain marie (Clause 7(4))

  • Due Date

  • 11. Self serve bar is supervised, has separate utensils and sneeze guard (Clause 8(2))

  • Due Date

  • 12. Food wraps and containers will not cause contamination (Clause 9)

  • Due Date

  • 13. Food for disposal is identified and separated from normal stock (Clause 11)

  • Due Date

Health and Hygiene FSS 3.2.2

  • 14. Food handlers wash and dry hands thoroughly using hand wash facilities (Clause 15(4))

  • Due Date

  • 15. Food handlers avoid unnecessary contact with ready-to-eat food or food contact surfaces by use of utensils, a gloved hand, food wraps (Clause 15(1)(b) and 18(3)(b))

  • Due Date

  • 16. Food handlers do not spit or smoke in food handling areas or eat, sneeze, blow or cough over exposed food or food contact surfaces (Clause 15(1)(e)-(g) and Clause 18(3)(c))

  • Due Date

  • 17. Food handlers take all practicable measures not to contaminate food/surfaces; have clean clothing, waterproof bandages (Clause 15(1)(a) and (c) and Clause 18(3)(a))

  • Due Date

  • 18. Food handlers wash hands when contaminated; before commencing/recommencing work and after: using the toilet, sneezing, smoking, handling raw meat, cleaning (Clause 15(2) and (3))

  • Due Date

  • 19. Food handlers do not handle food if ill (vomiting/gastro) (Clause 14 and 16)

  • Due Date

  • 20. Hand washing facilities easily accessible and used only for washing of hands, arms and face (Clause 17(1))

  • Due Date

  • 21. Hand washing facilities have warm running water through single spout, single use towels and soap (Clause 17(1))

  • Due Date

Cleaning and Sanitising FSS 3.2.2

  • 22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness (Clause 19)

  • Due Date

  • 23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (chemicals or dishwasher) (Clause 20)

  • Due Date

Temperature Measuring Device/Single Use Items FSS 3.2.2

  • 24. Accurate temperature measuring device readily accessible (digital probe thermometer accurate to +/- 1 degree Celsius) (Clause 22)

  • Due Date

  • 25. Single use items protected from contamination and not reused (drinking straws, disposable utensils) (Clause 23)

  • Due Date

Animals and Pests FSS 3.2.2

  • 26. Animals not permitted in areas in which food is handled (Clause 24(1)(a))

  • Due Date

  • 27. Practical pest exclusion measures used (screens, seals) (Clause 24(1)(b))

  • Due Date

  • 28. Practical measures to eradicate and prevent harbourage of pests used (housekeeping, stock rotation, pest controller) (Clause 24(1)(c))

  • Due Date

  • 29. No signs of insect infestation or rodent activity in premises (faeces, egg casings, teeth marks) (Clause 24(1))

  • Due Date

Design and Construction FSS 3.2.3

  • 30. General design and construction of premises appropriate

  • Due Date

  • 31. Supply of potable water available

  • Due Date

  • 32. Effective sewerage and waste water disposal system

  • Due Date

  • 33. Adequate storage facilities for garbage and recyclables

  • Due Date

  • 34. Premises has sufficient lighting

  • Due Date

  • 35. Floors are able to be effectively cleaned, appropriately designed and constructed and don't permit harbourage for pests

  • Due Date

  • 36. Walls, ceilings are sealed and able to be effectively cleaned, appropriately designed and constructed and don't permit harbourage for pests

  • Due Date

  • 37. Fixtures, fittings and equipment are able to be effectively cleaned, fit for their intended use, and designed, constructed, located and installed appropriately

  • Due Date

  • 38. Sufficient ventilation provided within the premises

  • Due Date

  • 39. Adequate storage facilities (personal items, chemicals, food)

  • Due Date

Maintenance FSS 3.2.2 Clause 21

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

  • Due Date

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

  • Due Date


  • 42. Food labelling complies with the Food Standards Code 1.2

  • Due Date

  • 43. For standard food outlet, nutritional information displayed

  • 44. Food Business is aware of the Raw Egg Guideline

  • 45. Food business is aware of its obligations regarding allergens

Items to be Submitted to Council

  • Pest Control Report

  • Food Safety Supervisor Certificate

  • Business Registration Form

Scores on Doors

  • Points Total

  • Star Rating

  • Checklist items scoring 4 or 8 points have potential to impact directly on food safety and should be addressed as a priority

Inspection Outcome

  • Inspection Rating

  • Further Action Required

I have read this report and understand the contents

  • Owner/Employee Signature

  • Officers Name

  • Officers Signature

  • City of Canada Bay
    1A MarlboroughStreet
    Phone: 9911 6555
    Fax: 9911 6550
    Email: health@canadabay.nsw.gov.au
    Website: www.canadabay.nsw.gov.au

  • NB: Assessment report contains findings from date/time of inspection only

Explanatory Notes and Definitions (Food Standards Code Chapter 3 Standards 3.2.2 and 3.2.3)

  • This assessment report is based on guidance in the Safe Food Australia (2001) publication: A Guide to the Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standards is required. The assessment is set up as a checklist. 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. The assessment focuses on the foodborne illness risk factors identified by the US Centres for Disease Control. The key targets for 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

    Item 5. Protection from the possibility of contamination includes appropriately covering food so that it is protected from potential contamination sources and includes keeping ready to eat foods separated from raw foods.

  • Item 7. ‘Potentially hazardous food’ is food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food. Examples of potentially hazardous food include meat, seafood, dairy and foods such as salads and some cut fruits.

  • Item 7. Temperature control means maintaining potentially hazardous food at a temperature of:
    a) 5°C or below, or
    b) 60°C or above, or
    c) another temperature if the food business demonstrates that maintenance of the food at this temperature for the period of time for which it will be maintained, will not adversely affect the microbiological safety of the food.

  • Item 9. A food business must when cooling cooked potentially hazardous food, cool the food:
    a) within two hours – from 60°C to 21°C, and
    b) within a further four hours – from 21°C to 5°C.

  • Item 10. A food business must when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a process that rapidly heats the food to a temperature of 60°C or above, e.g. heating in an oven, microwave or on a stove top.

  • Item 11. A food business must, when displaying unpackaged ready to eat food for self-service:
    a) ensure the display of food is effectively supervised so that any food that is contaminated by a customer or is likely to have been contaminated is removed from display without delay,
    b) provide separate serving utensils for each food or other dispensing methods that minimise the likelihood of the food being contaminated, and
    c) provide protective barriers that minimise the likelihood of contamination by customers.

  • Health and hygiene requirements

    Item 14. Thorough hand washing includes using the designated hand washing facility to wash hands, fingers and wrists using warm water and soap for a recommended 15 seconds, thorough rinsing of hands under warm water and drying thoroughly on single use towel.

  • Item 18. A food handler must wash his or her hands whenever their hands are likely to be a source of contamination of food. This includes:
    • before working with ready to eat food after handling raw food,
    • immediately after using the toilet,
    • before commencing or recommencing handling food,
    • immediately after smoking, coughing, sneezing, using a handkerchief or tissue, eating, drinking or using tobacco, and
    • after touching his or her hair, scalp or a body opening.

  • Item 19. A food business must ensure the following persons do not engage in the handling of food for the food business where there is a reasonable likelihood of food contamination:
    a) a person known to be suffering from a foodborne disease, or who is a carrier of a foodborne disease, and
    b) person known or reasonably suspected to have a symptom that may indicate he or she is suffering from a foodborne disease.

  • Cleaning and sanitising

    Item 22. Food premises and fixtures, fittings and equipment must be maintained to a standard of cleanliness where there is no accumulation of:
    a) garbage, except in garbage containers,
    b) recycled matter, except in containers,
    c) food waste,
    d) dirt,
    e) grease, or
    f) other visible matter.

  • Item 23. Clean and sanitary condition means a food contact surface or utensil is:
    a) clean, and
    b) has had applied to it heat and/or chemicals or other process so that the number of microorganisms has been reduced to a safe level.

  • Design and construction

    Item 30. General requirements for design and construction of food premises must:
    a) be appropriate for the activities for which the premises are used,
    b) provide adequate space,
    c) permit effective cleaning and, if necessary, sanitising, and
    d) to the extent that is practicable exclude dirt, dust, fumes, smoke, not permit the entry or harbourage of pests.

  • Item 31. Supply of potable water means water that is acceptable for human consumption and available at an adequate volume, pressure and temperature for hand washing, cleaning and food processing requirements.

  • Item 33. Adequate storage facilities for garbage and recyclable matter means facilities that will contain the volume and types of garbage and recyclable material produced by the food business and not provide a breeding ground for pests and be capable of being easily and effectively cleaned.

  • Item 34. Lighting must be sufficient to enable food handlers to readily see whether areas or equipment are clean, to detect signs of pests and to clearly see food and equipment they are handling.

  • Item 38. Sufficient ventilation (natural or mechanical) must be provided to remove fumes, smoke, steam and vapours from the food premises.

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