City of Coffs Harbour - Food Premises Assessment Report

Information

Conducted On
Environmental Health Officer(s)

Reason for Inspection

This Inspection
- Routine - First Annual Inspection
- Re-inspection 1
- Re-inspection 2
- Complaint - First Inspection
- Complaint - Re-inspection
Trading Address of Food Business
Business Reference No.

📚 Food Business Information

Trading Name of Food Business
Proprietor's Name (Individual/ Partnership/Company/Body Corporate/Other)
Proprietor's Email
Australian Business Number/Australian Company Number (ABN/ACN)
Person/s interviewed
Contact phone number / Mobile phone number
Food Premises Risk Classification
- High
- Medium
- Low
Number of Full Time Equivalent (FTE)
- 5 or Less
- 6 to 50
- 51 or More
Inspection of Food Safety Supervisor Certificate

🐣 Raw Egg Processing Checklist (Complete only if the Food Business processes Raw Egg dishes, e.g. condiments, desserts, sauces, drinks etc)

If the Food Business DOES process Raw Egg dishes, turn switch ON to complete the Raw Egg Processing Checklist.

🐣 Raw Eggs - Handling

1. Clean eggs - Not leaking, free from visible cracks, dirt, faeces and feathers. (Food Regulation 2015 174(2)) * ALWAYS discard any dirty or cracked eggs.
2. Eggs must NOT be washed. * ALWAYS discard any dirty or cracked eggs.
3. Labelling of egg carton - suppliers details, "Best Before" date, storage conditions. FSC 1.2
4. Eggs marked with the producers or processors unique identification stamp. FSC 2.2.2 and 4.25
5. Clean packaging - no re-use of egg cartons.
6. Whole eggs are stored under temperature control (5°C or below). Only take out of refrigeration what is required for service. FSC 3.2.2 (6)
7. Controls in place to prevent cross contamination during raw egg preparation. FSC 3.2.2 (7)
8. Complying hand washing facility available for persons preparing raw egg dishes. FSC 3.2.2 (17) and 3.2.3 (14)
9. Hands are washed thoroughly before preparing raw egg dishes in addition to the use of good personal hygiene practices. FSC 3.2.2 (15)
10. Sanitised egg separator is used to separate eggs. If another procedure is to be used, the business must demonstrate that it is safe and does not contaminate the product.
11. Raw egg condiments such as Mayonnaise, Aioli, Egg butter, Salad dressings must be: - Acidified to a pH of 4.2 or less - Stored for a maximum of 24 hours - Stored/displayed at or below 5°C - Where raw egg condiment is out of temperature control, storage times and temperatures must comply with the 4hr/2hr rule The times, temperatures and pH must be documented. 3.2.2 (7)(1)(b)(ii) NOTE: Eggs can be pasteurised in shell using sous vide method (e.g. 57°C for 75mins). The pasteurised eggs can then be used in condiments just like raw eggs.
12. Raw egg desserts such as Fried Ice Cream, Tiramisu, Mousse, Meringue MUST be prepared with a pasteurised egg product, unless the process involves an effective heat treatment. NOTE: Eggs can be pasteurised in shell using sous vide method (e.g. 57°C for 75mins). The pasteurised eggs can then be used in desserts just like raw eggs.
13. Raw egg sauces such as Hollandaise and Béarnaise sauce and raw egg drinks such as Cocktails, High protein smoothies etc should ideally be made to order for immediate consumption. However if preparing larger batches, discard after 4 hours.

🍧 Raw Eggs - Temperature Control and Storage

14. The relevant person can demonstrate the correct use of the thermometer to measure the temperature of PHF being stored or displayed. FSC 3.2.2 (6)(2) & (8)(5)
15. Raw egg dish must be stored/displayed to prevent cross contamination. 3.2.2 (6)(1)(a) This includes: (a) prepare and store in the same container, (b) use date labels, (c) do not top up or mix batches, (d) do not store liquid raw eggs, process immediately.

🍳 Raw Eggs - Cleaning and Sanitising of Premises / Equipment

16. Areas where raw egg dish preparation occurs are visibly clean including fixtures, fittings and equipment used.
17. The food business sanitises food contact surfaces and equipment used to prepare raw egg dishes by either: (a) Heat (>77°C), (b) Chemical sanitising, or; (c) Combination of both Heat & Chemical sanitising. FSC 3.2.2 (20)
18. There are adequate written instructions for staff to follow when diluting and applying the chemical sanitiser (on label or other information sheet).
19. The relevant person can demonstrate effective sanitising and the correct dilution, application and use of a chemical sanitiser.

🎓 Raw Eggs - Education

20. I have advised the relevant person on safer raw egg alternatives, (e.g. use of pasteurised eggs, commercially manufactured pasteurised product). And provided them with fact sheets, guidelines etc as required.

📒 General Requirements

1. Food Business has notified current details to the City of Coffs Harbour - Standard 3.2.2 clause 4
2. If needed, Food Safety Supervisor (FSS) is appointed and certificate is on the premises - Food Act 2003 s.106C and D
3. Food handlers have skills and knowledge to handle food safely - Standard 3.2.2 clause 3
3(a). Food handlers completed a food safety training course OR can demonstrate skills and knowledge commensurate with their prescribed activities. 3.2.2A clause 10.
- Compliant
- Non Compliant
Observed: The food handlers, when questioned, failed to demonstrate appropriate skills and knowledge relevant to their roles. A food business must ensure that persons undertaking or supervising food handling operations have the appropriate training (skills and knowledge) or be instructed in food safety matters relevant to their role.

Direction: Food handlers shall undertake a food safety course to increase their skills and knowledge in handling food safely.
Suggestion: https://www.foodauthority.nsw.gov.au/training/food-handler-basics-training
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 use by date - Food Act 2003 s.16/17

🔦 Food Handling Controls

5. Food protected from the possibility of contamination; food receipt, storage, preparation, display and transport - Standard 3.2.2 clause 5(1), 6(1), 7(1)(b)(i), 8(1)-(4) and 10(a)
- Compliant
- Non Compliant - Minor (1pt)
- Non Compliant - Medium (4pts)
- Non Compliant - Major (8pts)
- Not Inspected/Not Observed or Not Applicable
6. Names and addresses are available for manufacturer, supplier or importer of food - Standard 3.2.2 clause 5(2)
7. Potentially Hazardous Food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5°C, above 60°C. Frozen food is hard frozen (less than -18°C) - Standard 3.2.2 clause 5(3), 6(2), 8(5) and 10(b) and (c)
8. Processing of foods; take all practicable measures to process only safe and suitable food; prevent likelihood of contamination; use process step if necessary - Standard 3.2.2 clause 7(1)
9. Cooked PHF is cooled rapidly within 2 hours from 60°C to 21°C and then within a further 4 hours from 21°C to 5°C (2+4 hr rule); items thawed correctly; processed quickly - Standard 3.2.2 clause 7(2) and (3)
10. Reheating of previously cooked and cooled PHF to a temperature of 60°C or above is rapid by way of oven, stove top or microwave but not bain-marie - Standard 3.2.2 clause 7(4)
7-10(a). Business can substantiate compliance with requirements listed in FPAR 7-10 through records or demonstration (Category 1 businesses only). 3.2.2A clause 12
- Compliant
- Non Compliant
Observed: The food business lacked evidence of implementing safe food handling procedures and maintaining up-to-date record-keeping practices.
Businesses that undertake higher risk food handling need to be able to demonstrate safe food practices under Standard 3.2.2A of the Code. This is to ensure food businesses are actively monitoring and managing key food safety risks related to food temperature control, food processing, and cleaning and sanitising, which are critical for food safety.
Direction: Provide evidence demonstrating the business has implemented safe food handling procedures (a) providing evidence demonstrating safe food handling practices have been adopted OR (b) evidence of keeping records.
(See the document attached for further details)
11. Self serve food bar is supervised, has separate utensils and sneeze guard - Standard 3.2.2 clause 8(2)
12. Food wraps and containers will not cause contamination - Standard 3.2.2 clause 9
- Compliant
- Non Compliant - Minor (1pt)
- Non Compliant - Medium (4pts)
- Non Compliant - Major (8pts)
- Not Inspected/Not Observed or Not Applicable
13. Food for disposal is identified and separated from normal stock - Standard 3.2.2 clause 11
- Compliant
- Non Compliant - Minor (1pt)
- Non Compliant - Medium (4pts)
- Non Compliant - Major (8pts)
- Not Inspected/Not Observed or Not Applicable

👏 Health and Hygiene

14. Food handlers wash and dry hands thoroughly using hand wash facilities - Standard 3.2.2 clause 15(4)
15. Food handlers avoid unnecessary contact with ready-to-eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc - Standard 3.2.2 clause 15(1)(b) and clause 18(3)(b)
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 - Standard 3.2.2 clause 18(3)(c)
17. Food handlers take all practical measures not to contaminate food/surfaces, have clean clothing, waterproof bandages - Standard 3.2.2 clause 15(1)(a) and (c) and 18(3)(a)
18. Food handlers wash hands when contaminated, before commencing/recommencing work and after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning, etc - Standard 3.2.2 clause 15(2) and (3)
19. Food handlers do not handle food if ill (e.g. vomiting, gastro) - Standard 3.2.2 clause 14 and clause 16
20. Hand washing facilities easily accessible and used only for washing of hands, arms and face - Standard 3.2.2 clause 17(1)
21. Hand washing facilities have warm running water through single spout, single use towels and soap - Standard 3.2.2 clause 17(1)

🍳 Cleaning and Sanitising

22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness - Standard 3.2.2 clause 19
- Compliant
- Non Compliant - Minor (1pt)
- Non Compliant - Medium (4pts)
- Non Compliant - Major (8pts)
- Not Inspected/Not Observed or Not Applicable
23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (e.g. chemicals or dishwasher) - Standard 3.2.2 clause 20
- Compliant
- Non Compliant - Minor (1pt)
- Non Compliant - Medium (4pts)
- Non Compliant - Major (8pts)
- Not Inspected/Not Observed or Not Applicable
23(a). Food business can substantiate compliance with requirements listed in FPAR 23 through records or demonstration (Category 1 businesses only). 3.2.2A clause 20
- Compliant
- Non Compliant
Observed: The food business was unable to provide evidence demonstrating appropriate sanitising methods for food contact surfaces, and eating and drinking utensils. Legislation requires that sanitisation methods must be achieved by heat or chemicals to reduce the harmful microorganisms to a safe level.

Direction: Provide evidence of the implementation of an appropriate sanitising method for eating and drinking utensils and food contact surfaces in accordance with the attached guideline.

🌡 Temperature measuring device / Single use items

24. Accurate temperature measuring device readily accessible (e.g. digital probe thermometer accurate to +/- 1°C) - Standard 3.2.2 clause 22
25. Single use items protected from contamination and not reused (e.g. drinking straws, disposable utensils) - Standard 3.2.2 clause 23

🐀 Animal and Pests

26. Animals not permitted in areas in which food is handled - Standard 3.2.2 clause 24(1)(a)
27. Practical pest exclusion measures used (e.g. screens, door seals) - Standard 3.2.2 clause 24(1)(b)
28. Practical measures to eradicate and prevent harbourage of pests used (e.g. housekeeping, stock rotation, pest controller) - Standard 3.2.2 clause 24(1)(c)
29. Signs of insect infestation or rodent activity in premises (e.g. faeces, egg casings, teeth marks) - Standard 3.2.2 clause 24(1)
- Compliant
- Non Compliant - Minor (1pt)
- Non Compliant - Medium (4pts)
- Non Compliant - Major (8pts)
- Not Inspected/Not Observed or Not Applicable

🏗 Design and Construction

30. General design and construction of premises appropriate - Standard 3.2.3 clause 3(a)
31. Supply of potable water available - Standard 3.2.3 clause 4(1)
32. Effective sewerage and waste water disposal system - Standard 3.2.3 clause 5(a) and (b)
33. Adequate storage facilities for garbage and recyclables - Standard 3.2.3 clause 6(a) and (b)
34. Premises has sufficient lighting - Standard 3.2.3 clause 8
35. Floors are able to be effectively cleaned, appropriately designed and constructed and don't permit harbourage for pests - Standard 3.2.3 clause 10(a) and (d)
36. Walls and ceilings are sealed and able to be effectively cleaned, appropriately designed and constructed and don't permit harbourage for pests - Standard 3.2.3 clause 11
37. Fixtures, fittings and equipment are able to be effectively cleaned, sanitised, fit for their intended use, and designed, constructed, located and installed appropriately - Standard 3.2.3 clause 12(1) and (2)
38. Sufficient ventilation provided within the premises - Standard 3.2.3 clause 7
39. Adequate storage facilities (e.g. clothing, personal items, chemicals, food) - Standard 3.2.3 clause 15 (1)

🔨🔧 Maintenance

40. Premises, fixtures, fittings and equipment in a good state of repair and working order - Standard 3.2.2 clause 21(1)
41. No chipped, broken or cracked eating or drinking utensils - Standard 3.2.2 clause 21(2)

🍔 Miscellaneous

42. Food Labelling complies with the Food Standards Code 1.2
43. For 'Standard Food Outlet', nutrition information is displayed/provided
44. Food business is aware of the Raw Egg Guideline
45. Food business is aware of its obligations regarding allergens. Where appropriate, refer food business to the suggested allergen statement of Allergy & Anaphylaxis Australia. 🥜 "Please let our staff know if you have a food allergy. We will do our best to prepare appropriate food, however we do have all major allergens in our restaurant/cafe".

🍓 General comments

Notes and other general comments
Additional photographs

🌟 Food Business Scores on Doors Rating (Complete only for Food Businesses that are eligible) 🌟

If Food Business is eligible for a Scores on Doors Rating? turn switch ON to complete the Scores on Doors Rating

🚪 Scores on Doors Rating

Food Business Score
- No Score - Re-inspection
- No Score - Announced Inspection
- No Score - Not Applicable
- 0
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8
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- 10
- 11
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- 13
- 14
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- 17
- 18
- 19
- 20
- 21
- 22
- 23
- 24
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- 27
- 28
- 29
- 30
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- 33
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- 36
- 37
- 38
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- 40
- 41
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- 43
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- 45
- 46
- 47
- 48
- 49
- 50
- 51
- 52
- 53
- 54
- 55
- 56
- 57
- 58
- 59
- 60
Scores on Doors Rating

👍 Food Business - Primary Inspection Outcome (Complete only after a Primary Inspection) 👎

If Primary Inspection has been completed? turn switch ON to complete the Primary Inspection Outcome

⚖️ Overall Inspection Result

Inspection Results
- Satisfactory
- Minor Unsatisfactory
- Major Unsatisfactory
- Critical Unsatisfactory
Satisfactory: The food business is fully compliant with the Food Act 2003 and Food Standards Code

Minor Unsatisfactory: Minor or administrative non-compliance with the Food Act 2003 and Food Standards Code

Major Unsatisfactory: Several non-compliances with food handling, hygiene or temperature control directly impact overall food safety. A re-inspection may be undertaken to review compliance with the Food Standards Code or records provided by the business to demonstrate corrective actions completed for the observed non-compliances.

Critical Unsatisfactory: The food business poses a risk to public health and safety, with further regulatory actions intended for the food business regarding safe food handling practices.
Further Action Required
- No further action required
- Re-inspection 24 hours
- Warning Letter
- Improvement Notice
- Prohibition Order
- Penalty Notice
- Pending
- Other
- Re-inspection 7 days
- Re-inspection 14 days
- Re-inspection 28 days
- Re-inspection 60 days
- Re-inspection 90 days
Date of Re-inspection
Note 1 - You Will Receive An Invoice For This Inspection.
Note 2 - This Assessment Report Contains Findings From The Date / Time of Inspection Only.

📋 I have received this Food Premises Assessment Report after a primary inspection and I understand the contents

Owner / Employee Name and Signature
Authorised Officer's Signature
City of Coffs Harbour - Environmental Health Officer

Explanatory Notes and Definitions (Food Standards Code Ch3 Standards 3.2.2 and 3.2.3)

This assessment report is based on guidance in the Safe Food Australia (2023) publications: A Guide To The Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standard is required. The assessment is set up as a checklist. In some cases, an item will be supported with a list of areas where compliance is required. 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.

City of Coffs Harbour - Food Premises Assessment Report

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Reason for Inspection

📚 Food Business Information

🐣 Raw Egg Processing Checklist (Complete only if the Food Business processes Raw Egg dishes, e.g. condiments, desserts, sauces, drinks etc)

🐣 Raw Eggs - Handling

🍧 Raw Eggs - Temperature Control and Storage

🍳 Raw Eggs - Cleaning and Sanitising of Premises / Equipment

🎓 Raw Eggs - Education

📒 General Requirements

🔦 Food Handling Controls

👏 Health and Hygiene

🍳 Cleaning and Sanitising

🌡 Temperature measuring device / Single use items

🐀 Animal and Pests

🏗 Design and Construction

🔨🔧 Maintenance

🍔 Miscellaneous

🍓 General comments

🌟 Food Business Scores on Doors Rating (Complete only for Food Businesses that are eligible) 🌟

🚪 Scores on Doors Rating

👍 Food Business - Primary Inspection Outcome (Complete only after a Primary Inspection) 👎

⚖️ Overall Inspection Result

📋 I have received this Food Premises Assessment Report after a primary inspection and I understand the contents

Explanatory Notes and Definitions (Food Standards Code Ch3 Standards 3.2.2 and 3.2.3)

Related checklists

City of Coffs Harbour - Food Premises Assessment Report

Free City of Coffs Harbour - Food Premises Assessment Report Checklist

Go digital today!

Convert your paper checklists into digital forms

Reason for Inspection

📚 Food Business Information

🐣 Raw Egg Processing Checklist (Complete only if the Food Business processes Raw Egg dishes, e.g. condiments, desserts, sauces, drinks etc)

🐣 Raw Eggs - Handling

🍧 Raw Eggs - Temperature Control and Storage

🍳 Raw Eggs - Cleaning and Sanitising of Premises / Equipment

🎓 Raw Eggs - Education

📒 General Requirements

🔦 Food Handling Controls

👏 Health and Hygiene

🍳 Cleaning and Sanitising

🌡 Temperature measuring device / Single use items

🐀 Animal and Pests

🏗 Design and Construction

🔨🔧 Maintenance

🍔 Miscellaneous

🍓 General comments

🌟 Food Business Scores on Doors Rating (Complete only for Food Businesses that are eligible) 🌟

🚪 Scores on Doors Rating

👍 Food Business - Primary Inspection Outcome (Complete only after a Primary Inspection) 👎

⚖️ Overall Inspection Result

📋 I have received this Food Premises Assessment Report after a primary inspection and I understand the contents

Explanatory Notes and Definitions (Food Standards Code Ch3 Standards 3.2.2 and 3.2.3)

Related checklists