Audit
- Level 1
- Level 2
- Occupation certificate
- Complaint
- Reinspection
- No fee
Trading name
Proprietor name
ABN
Person interviewed
Contact phone
Email address
Food Safety Supervisor
Certificate number
Food Authority Website
http://www.foodauthority.nsw.gov.au/
Food handlers have skills and knowledge to handle food safely
No sale of food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past the use by date
Food protected from the possibility of contamination; food receipt, storage, display and transport
Cooked PHF is cooled and reheated rapidly
Potentially hazardous food (PHF) is under temperature control; food receipt, storage & display; less than 5°C, above 60°C
Food wraps and containers will not cause contamination
Food for disposal is identified and separated from normal stock
System in place to ensure food is rotated on a regular basis
Raw egg products prepared and handled safely
Food handlers wash and dry hands thoroughly using hand wash facilities
Food handlers wash hands whenever likely to be contaminated
Hand washing facilities are easily accessible, have warm running water through single spout, single use towels (or air dryer) and soap
Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc
Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces
Food handlers have clean clothing, waterproof covering on bandages
Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness
Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg chemicals or dishwasher)
Accurate temperature measuring device readily accessible (eg digital probe thermometer), accurate to +/-1°C
Single use items protected from contamination and not reused (eg drinking straws, disposable utensils)
Practicable measures to eradicate and prevent harbourage of pests used (eg housekeeping, stock rotation, pest controller)
General design and construction of premises appropriate
Premises has adequate storage facilities eg. Food, chemicals, garbage and recycled matter
Floors are able to be effectively cleaned
Walls and ceilings are sealed and are able to be effectively cleaned
Fixtures, fittings and equipment are able to be effectively cleaned and, if necessary, sanitised
Adequate ventilation provided within the premises
Premises, fixtures, fittings and equipment in a good state of repair and working order
No chipped, broken or cracked eating or drinking utensils observed
Food labelling complies with the Food Standards Code
Food business complies with Fast Choices labelling
General comments
Inspection rating
- Nil
- Warning letter
- Improvement Notice
- Prohibition Order
- Penalty Notice
- Other
- Pending
Further action: Other
Reinspection required
- Food Safety Supervisor certificate
- Business Registration form
- Pest Inspection certificate
Name of officer
Phone: (02) 9911 6555 Fax: (02) 9911 6550 Email: council@canadabay.nsw.gov.au