• Name of premise

  • Inspected by


  • Are employees washing hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross contamination?

  • Are employees wearing clean outer garments?

  • Is employees hair properly confined?

  • Are employees in good health with no open cuts or sores?

  • Are all articles of clothing and personal effects stored away from products in a proper manner?

Sanitary Facilities

  • Are toilets, both public and staff, clean, well maintained and in proper working order?

  • Are self closing doors to toilets and dressing rooms working properly?

  • Are toilet tissue dispensers full?

  • Is a sanitary napkin disposal unit available?

  • Are single service soap and towel dispensers operational and full?

  • Is ventilation provided and in proper working order?

  • Is there a separate hand washing basin in each area with required supplies?

Water and Sewage

  • Are all sinks fully operational with hot and cold water at each faucet?

  • Do all sinks drain properly?

  • Are floor drains and sinks in good order?

  • Is plumbing in good working order?

Floors Walls Ceilings Lighting and Ventilation

  • Are floors clean and well maintained in good repair?

  • Are walls, ceilings and windows clean and well maintained in good repair?

  • Is there adequate lighting and ventilation provided throughout the facility?

  • Do light fixtures have approved safety covers?

  • Are exhaust ventilation filters clean and well maintained?

  • Floors have adequate compliant matting for high risk wet areas?

Equipment and Utensils

  • Are all food contact surfaces washed, rinsed and sanitised before use?

  • Are non-food contact surfaces visibly clean and in good repair?

  • Is equipment (i.e.) stoves, grills, refrigerators, tables, sinks etc. cleaned and well maintained?

  • Has all inoperable equipment been repaired, replaced or removed from the facility?

  • Are multi-service utensils washed prior to use?

  • Are all multi- service utensils properly stored and maintained?

  • Have all damaged or unapproved utensils been removed or repaired?


  • Cleaning processes,schedules and records are visible?

  • All cleaning products/sanitising chemicals are clearly labeled, with instructions, stored appropriately and separately to food stores?

  • Are wiping clothes clean, sanitised, sorted and maintained properly?

  • Dishwashers operate at a cycle of no less than 80 degrees in order to sanitise items?

Garbage and Waste

  • Are trash containers lined with insect and vermin proof disposable plastic bags at all times?

  • Are plastic bags tied before being placed in outside bins?

  • Are outdoor premises and refuse areas clean, sanitised, illuminated by light and well maintained?

  • Is the frequency of garbage removal adequate to maintain the premises in a sanitary condition?

Pest Control

  • Is there adequate protection against the entrance of insects, vermin, rodents, dust and fumes?

  • Are outside doors and screen doors self closing and are closures in acceptable working order?

  • Are all areas free of debris, moisture and visible soil and are well lit?

  • Is the scheduled pest control contract adequate to maintain acceptable pest control?

Items Critical to Food Safety

  • All food is purchased from approved sources?

  • Food is inspected when received and found to be free from contamination and spoilage?

  • Frozen food is received and stored at -15 ° or colder?

  • Refrigerated food is received and stored at 5° or colder?

  • Hot food is kept at 60° or hotter?

  • A probe thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food temperatures on a daily basis?

  • All food is stored according to the Australian standards?

  • All food is labeled, dated and stored in leak proof packaging or food grade containers?

  • All food is protected from dirt, unnecessary handling, overhead leakage and other forms of contamination?

  • Prepared and ready to eat foods are stored above and away from raw foods?

  • A thermometer, accurate to 1°C, is provided either as an integral part of the refrigerator/freezer (outside dial) or is located inside each unit at its warmest spot (usually at the point of access)?

  • Restrooms are not used for storage of food or equipment?

  • All paper products are stored in a manner so as to protect them from contamination?

  • Defrosted food items have not been re-frozen?

  • Raw foods and ready-to-eat foods are kept separate throughout storage and handling?

  • Separation of ready-to eat foods and raw foods is maintained during preparation and from surfaces and utensils?

  • Food handlers are using proper utensils to minimise direct hand contact with raw, cooked and prepared foods?

  • Hands are properly washed before and after handling food?

  • All foods that have been served or returned have been discarded?

  • All food is protected from potential contamination?

  • All foods are dispensed and/or disposed in an approved manner?

  • Dry storage areas are clean, clear and accessible with clear food labelling and dating of products?

  • Food Handlers understand their responsibilities (can identify where to find information regarding Food Safety in their outlet)?

  • Staff understand the food temperature danger zone of between 5 and 60 degrees celsius?

First Aid

  • First aid kit/s are available and are regularly re-stocked?

  • Comments

  • Photos

  • Action Status

  • Rating for this food premises

  • Sign off - auditor

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