Title Page

  • Premises

  • Application Number

  • Address

  • Email

  • Scheduled Phone Assessment Conducted

  • Prepared by

  • Business Classification

  • Raw Egg Products Produced

  • Requested Documentation to be Submitted by

Desktop Assessment

Food Premises Information

  • Business Classification

  • Trading Name

  • Proprietor Name

  • ABN Number

  • Person Interviewed

  • Phone Number

  • Email

  • Premises Address

  • Mailing Address

  • Food Safety Supervisor

  • Food Safety Supervisor Certificate Number

  • Expiry Date

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

  • Due Date

COVID 19 - Staff Well-being and Education

  • 2. Procedures are in place for staff who are presenting with flu like symptoms. I.e. fever, runny nose, cough etc.

  • Due Date

  • 3. Staff have been provided with training/guidance in terms of where, how and when to wash their hands? What advice have they been given?

  • Due Date

COVID 19 - Hygiene and Cleanliness

  • 4. Designated hand wash basins are easily accessible to staff and equipped with a supply of warm running water, soap and single use paper towels at all times?

  • Due Date

  • 5. Appropriate method of sanitising in place for food contact surfaces and equipment? (chemicals or dishwasher)

  • Due Date

  • 6. Has any additional cleaning and sanitising been implemented in front of house and back of house in light of COVID-19?

  • Due Date

COVID 19 - Business Operation

  • 7. Internal changes have been made to minimise staff interaction?

  • Due Date

  • 8. Customers are capable of adhering to social distancing requirements?

  • Due Date

  • 9. Business adapted to provide takeaway service only?

  • Due Date

  • 10. Chairs and tables have been removed from indoor and outdoor dining areas?

  • Due Date

  • 11. Have additional measures been implemented to promote tap and go?

  • Due Date

  • 12. Has business turnover been affected? Have adjustments been made to ensure regular turnover of food?

  • Due Date

Raw Egg Products

  • 13. Does the premises produce raw egg products?

  • If yes, what types of foods are produced

  • If yes, what type of egg product is used

  • If yes, food business is preparing raw egg products in accordance with the NSW Food Authority Raw Egg Guidelines?

  • Due Date

Food Handling Controls FSS 3.2.2

  • 14. 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

  • 15. 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

  • 16. 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

  • 17. 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

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

  • Due Date

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

  • Due Date

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

  • Due Date

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

  • Due Date

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

  • Due Date

Temperature Measuring Device/Single Use Items FSS 3.2.2

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

  • Due Date .

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

  • Due Date

Animals and Pests FSS 3.2.2

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

  • Due Date

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

  • Due Date

Design and Construction FSS 3.2.3

  • 27. Deficiencies identified in previous food safety inspection rectified?

  • Due Date

General Requirements

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

  • Due Date

  • 29. 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

  • Photo of designated hand wash basin/s equipped with soap and single use paper towels.

  • Photo of probe thermometer

  • Photo of food preparation areas illustrating cleanliness

  • Photo of food grade sanitiser clearly showing the label

  • Photo inside coolroom/refrigerators

  • Photo of dry store area

  • Please provide the above items to Council by:

Scores on Doors

  • Due to the environmental conditions we are experiencing with Covid-19, the Scores on Doors program has been placed on hold as no unannounced inspections are currently being undertaken.

Audit Details

  • General Comments

  • Environmental Health Officer

  • Further Action Required

  • City of Canada Bay Council
    1A Marlborough Street
    Phone: 9911 6555
    Email: council@canadabay.nsw.gov.au
    Website: www.canadabay.nsw.gov.au

  • NB: This assessment report contains information as relayed during a telephone audit with the business at the above specified date and time.

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.

  • Health and Hygiene Requirements (q. 3-4)

    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.

  • 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 foods after handling raw food, immediately after using the toilet, before commencing or recommencing food handling, immediately after smoking, coughing, sneezing, using a hankerchief or tissue, eating, drinking or using tobacco, and after touching his or her hair, scalp or body opening.

  • Cleaning and Sanitising (q. 5-6)

    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.

  • 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.

  • Food handling controls (q. 18-23)

    15. 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.

  • 16. ‘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.

  • 16. 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.

  • 18. 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.

  • 19. 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.

  • 20. 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.

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. You should independently determine whether the template is suitable for your circumstances.