FHPI Food Inspection Form 2025

• Document Number

Inspection Details

• Officer/s

  Select Ceri Townsend Lorna Sargeant Debbie Levins Jon Newman Glesni Owen Sarah Ellis Phil Perrett John McNally Buddug Jones

  • Ceri Townsend
  • Lorna Sargeant
  • Debbie Levins
  • Jon Newman
  • Glesni Owen
  • Sarah Ellis
  • Phil Perrett
  • John McNally
  • Buddug Jones

• Name and Address of Business

• Date and Time of Intervention

  Date

• Type of Intervention

  FHIN

  FHPI

  FH15

• Electrical Certificate Available

  Yes

  No

• Does the premise have Gas

  Yes

  No

• Is Gas Safety Certificate Available

  Yes

  No

• Visit By Appointment

  Yes

  No

• Reason for appointment

• Activity in progress at time

• Premise History Checked

  Yes

  No

  N/A

• State why premise history wasn't checked

• RED FLAGGING or any recent history

• Correct Registration

  Yes

  No

• Primary Authority

  Yes

  N/A

• PA Authority

• Nature of Food Operation

  Select Distributors/Transporters Importers/Exporters Manufacturers and packers Primary producers Caring premises Hotel/Guest house Mobile food unit Pub/Club Restaurant/Cafe/Canteen Restaurants and caterers - other School/College Take-away Retailer - Other Small retailer Supermarket/Hypermarket

  • Distributors/Transporters
  • Importers/Exporters
  • Manufacturers and packers
  • Primary producers
  • Caring premises
  • Hotel/Guest house
  • Mobile food unit
  • Pub/Club
  • Restaurant/Cafe/Canteen
  • Restaurants and caterers - other
  • School/College
  • Take-away
  • Retailer - Other
  • Small retailer
  • Supermarket/Hypermarket

• Opening Hours

• Number of meals per day

• Number of Food Handlers

• Customer Base

  Local

  National

  International

  >20 meals per day

• Outside Catering

  Yes

  N/A

• Vulnerable Group

  Yes

  N/A

• No of residents as per CIW registration

• Use of Vehicle

  Yes

  N/A

• How many

• Premise used by others

  Yes

  N/A

• Name of Business

• Mains Water Supply

  Yes

  No

• Date of last PWS test

• Food Sold to other Businesses

  Yes

  N/A

• How are Mandatory Food Information Particulars provided

• Furthers Customer my mileage

• Other Languages

  Select Welsh Urdu Bengali Mandarin Cantonese Punjabi Turkish Romanian

  • Welsh
  • Urdu
  • Bengali
  • Mandarin
  • Cantonese
  • Punjabi
  • Turkish
  • Romanian

• Business falls within score of FHRS

  Yes

  N/A

• Previous Rating Displayed

  Yes

  No

  N/A

• Comply with Publicity Regulations

  Yes

  No

  N/A

• Agreed Location for correct display

• Number of Window stickers

• Number of Wall stickers

• What type of cooking / preparation method is undertaken

  Select Traditional Full Prep No open food handle Cooking from chilled Cooking from frozen Raw egg dishes Sandwich preparation High risk food room temp >4hrs Cook/freeze (batch) Hot holding Reheating Microwaving Advance prep (24hrs) Advance cook (24hrs) Handling raw meat

  • Traditional Full Prep
  • No open food handle
  • Cooking from chilled
  • Cooking from frozen
  • Raw egg dishes
  • Sandwich preparation
  • High risk food room temp >4hrs
  • Cook/freeze (batch)
  • Hot holding
  • Reheating
  • Microwaving
  • Advance prep (24hrs)
  • Advance cook (24hrs)
  • Handling raw meat

• High Risk Method of Processing

  Select Yes N/A

  • Yes
  • N/A

• Type of High Risk Process

  Select Complex Equipment Aseptic packing Manufacture of cook/chill Modified atmosphere Uncooked or lightly cooked ready to eat food >10 day shelf life Thermal processing Vacuum Packing Sous Vide Cooked meat producer (butcher)

  • Complex Equipment
  • Aseptic packing
  • Manufacture of cook/chill
  • Modified atmosphere
  • Uncooked or lightly cooked ready to eat food
  • >10 day shelf life
  • Thermal processing
  • Vacuum Packing
  • Sous Vide
  • Cooked meat producer (butcher)

• Type of Food Safety Management System

  Select No Documented System Making Progress but works required Full HACCP SFBB Safe Catering Parent Company In house system

  • No Documented System
  • Making Progress but works required
  • Full HACCP
  • SFBB
  • Safe Catering
  • Parent Company
  • In house system

• Date of Last Review

• Monitoring Records up to date

  Yes

  No

  Partial

• System being implemented

  Yes

  No

  Partial

• Evidence of non implementation

• Evidence of non implementation

  Yes

  No

  N/A

• HACCP BASED FSMS

  Select Yes N/A

  • Yes
  • N/A

• HACCP Principles

  Select Hazard Identification CCP Decision Tree CCP Identified Critical Limits Established Effective Monitoring of CCP Controls Verified Corrective Actions Established? Verification Procedures

  • Hazard Identification
  • CCP Decision Tree
  • CCP Identified
  • Critical Limits Established
  • Effective Monitoring of CCP
  • Controls Verified
  • Corrective Actions Established?
  • Verification Procedures

• Verification Procedures

  Select Internal Hygiene Audits External Hygiene Audits Product Shelf Life Testing

  • Internal Hygiene Audits
  • External Hygiene Audits
  • Product Shelf Life Testing

• Documents & Records Available

  Select Daily Diary (SFBB) Suppliers List Delivery Notes Cooling Logs Calibration Records Staff Sickness Maintenance Daily Menus Delivery Temps Fridge/ Freezer Temp Holding Temps Training Records Cleaning Schedules Customer List Visual Delivery Checks Batch Codes Recorded Cooking Temps Reheating Temps Pest Control Records Recall Challenge Test Sampling Results

  • Daily Diary (SFBB)
  • Suppliers List
  • Delivery Notes
  • Cooling Logs
  • Calibration Records
  • Staff Sickness
  • Maintenance
  • Daily Menus
  • Delivery Temps
  • Fridge/ Freezer Temp
  • Holding Temps
  • Training Records
  • Cleaning Schedules
  • Customer List
  • Visual Delivery Checks
  • Batch Codes Recorded
  • Cooking Temps
  • Reheating Temps
  • Pest Control Records
  • Recall Challenge Test
  • Sampling Results

• Imported food (Outside EU)

  Yes

  N/A

• Health Mark/ EU Approval /Number

• Personal Imports

  Yes

  N/A

• Imported food concerns

  Yes

  No

• Reputable Suppliers

  Yes

  No

• Suppliers Invoices

• Concerns over illegal meat or food fraud

  Yes

  No

• What are your concerns?

• Training / Instructions

  Select All FH trained External Training Inadequate Training Some FH Trained In House Training Formal Training Plan No FH Trained Training based on FSMS No Training plan

  • All FH trained
  • External Training
  • Inadequate Training
  • Some FH Trained
  • In House Training
  • Formal Training Plan
  • No FH Trained
  • Training based on FSMS
  • No Training plan

• Knowledge of Controls to Prevent E.Coli Cross Contamination

  No Understanding

  Poor Understanding

  Some Understanding

  Satisfactory Response Received

• Brief Details of responses, indicate gaps in knowledge

• Staff questioned relating to FH controls commensurate to their role

• Concerns of lack of knowledge

  Yes

  No

• Details of concerns

• Temperatures Recorded

  Yes

  No

• Visual Checks - Dates

  Yes

  No

• Visual Checks - Condition

  Yes

  No

• Temperature Readout

  Yes

  No

• Vehicle Checks

  Yes

  No

• Visual Checks - Separation

  Yes

  No

• Officer Observations

• Separation Raw/ RTE

  Yes

  No

• Food Covered

  Yes

  No

• App. Temps Observed

  Yes

  No

• Equipment Good Condition

  Yes

  No

• Equipment Clean

  Yes

  No

• Satisfactory Dry Store

  Yes

  No

• Food Dated/Labelled

  Yes

  No

• Stock Rotation

  Yes

  No

• Breakdown Procedures

  Yes

  No

• Dry goods protected

  Yes

  No

• FREEZING & DEFROSTING

  Yes

  N/A

• Types of Food Defrosted

• Defrost in Fridge

  Yes

  No

• Date of defrost labelled

  Yes

  No

• Foods frozen for use beyond use by date?

  Yes

  No

• Are the food labelled with day of freezing

  Yes

  No

• Adequate Space for Safe Prep

  Yes

  No

• Good Work Flow

  Yes

  No

• Good Hand Hygiene

  Yes

  No

• Raw and RTE Handled

  Yes

  No

• Controls in Place

  Select Temporary Clean Area Controls in place Separation through time. Dedicated raw preparation area Separate Staff Separate Equipment Two Stage Cleaning Procedure

  • Temporary Clean Area Controls in place
  • Separation through time.
  • Dedicated raw preparation area
  • Separate Staff
  • Separate Equipment
  • Two Stage Cleaning Procedure

Equipment Available

• Colour Coded Boards

  Yes

  No

• Separate Knives

  Yes

  No

• Separate Utensils

  Yes

  No

• Separate Containers

  Yes

  No

• Separate Equipment

  Yes

  No

• Separate cloths and cleaning products

  Yes

  No

• Dishwasher in Use

  Commercial

  Domestic

  N/A

• Dishwasher Temp taken

• Dishwasher Temp above 82C

  Yes

  No

• Dedicated Equipment for Raw and RTE

  Yes

  No

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• Yes

  No

  N/A

• Sinks

  Separate

  Multi Use

• Multi Use Sink Controls

• COOKING

  Yes

  N/A

• Cooking High Risk Food

  Yes

  No

• Food Protection against Cross Contamination

  Yes

  No

• Separate equipment used for Raw & RTE

  Yes

  No

  N/A

• Which equipment

• How do they ensure adequate cooking?

  Temperature Probe

  Visual Checks

  No Checks

• Temp Probe Cleaning adequate

  No

  Yes - Heat

  Yes - Probe wipes

  Yes - Spray/ Blue Roll

  Yes - other

• Calibration of Probe

  Yes

  No

• Meat Served Rare

  Yes

  No

• Controls Adequate

  Yes

  No

• Hot Holding

  Yes

  N/A

• Held for longer than 2 hrs

  Yes

  No

• What controls in place

• Hot Holding Temps

• Food Temp @ Inspection

• Frequency of Checks

• COOLING & POST COOKING HANDLING

  Yes

  N/A

• Rapid cooling <90min

  Yes

  No

• Time/Temp Monitored

  Yes

  No

• Food covered

  Yes

  No

• Adequate facilities

  Yes

  No

• Blast Chiller

  Yes

  N/A

• Food Portioned

  Yes

  N/A

• Ice/Cold water bath

  Yes

  N/A

• Clean equipment use

  Yes

  No

• REHEATING

  Yes

  N/A

• Re heat once only

  Yes

  No

• Reheat to >75 C

  Yes

  No

• Prove it records

  Yes

  No

• Visual checks

  Yes

  No

• Target Temperature

• Recording Temperature

  Yes

  No

• DISPATCH/ TRANSPORT

  Yes

  N/A

• Delivery Area

• Delivery Method

• Clean equipment used

  Yes

  No

• Separation Raw/RTE

  Yes

  No

• Good handling practice

  Yes

  No

• Temp Monitoring

  Yes

  No

• Chemicals used (Sanitiser/ disinfectant BSEN compliant)

• Contact time

• Staff aware of contact time

  Yes

  No

• Satisfactory Level of Cleaning to Structure and Equipment

  Yes

  No

• NOTES

• Cloths

  Select Single Use Reusable Colour coded Separate cloths for areas

  • Single Use
  • Reusable
  • Colour coded
  • Separate cloths for areas

• How are the cloths cleaned

  Laundered

  Boiling on Stove

  Soak in Bleach

• Multi Use Sink

  Yes

  No

• What controls are there in place?

• Two Stage Cleaning

  Yes

  No

• Cleaning Schedule

  Yes

  No

• Chemical Storage

  Yes

  No

• Suitable/Adequate No. WHB

  Yes

  No

• Hot & Cold Water

  Yes

  No

• Good hand hygiene

  Yes

  No

• 48hr D&V Exclusion

  Yes

  No

• Hand Washing Provisions Soap

  Yes

  No

• Hand Washing Provisions Paper towels

  Yes

  No

• Paper towel dispenser

  Yes

  No

• Appropriate/clean PPE

  Yes

  No

• Sat. Food Prep Surfaces

  Yes

  No

• Sat. Design & Layout

  Yes

  No

• Sat. Fixtures and Equipment

  Yes

  No

• Sat. Window Condition

  Yes

  No

• Sat. Doors Condition.

  Yes

  No

• Sat. Drainage

  Yes

  No

• WC with Lobby

  Yes

  No

• Sat. WC Facilities

  Yes

  No

• Sat. Wall Condition

  Yes

  No

• Sat. Floor Condition

  Yes

  No

• Sat. Ceiling Condition

  Yes

  No

• Ventilation

  Yes

  No

• Lighting

  Yes

  No

• Waste Contract

  Yes

  No

• Name of Contract Supplier

• Adequate Number

  Yes

  No

• Good Clean Condition (Internal)

  Yes

  No

• Waste Oil Contract

  Yes

  No

  N/A

• Food Waste Contract

  Yes

  No

• Pedal Bins

  Yes

  No

• Good Clean Condition (External)

  Yes

  No

• Animal by product

  Yes

  N/A

• Quantity of ABP

• Collection/ disposal

• Evidence of Activity

  Yes

  No

• Which Pest

  Select Rats Mice Flies Ants Cockroaches

  • Rats
  • Mice
  • Flies
  • Ants
  • Cockroaches

• Action taken

  Yes

  No

• Pest Control Contract

  Yes

  No

• Bait Boxes

  Yes

  No

• Windows & Doors Open

  Yes

  No

• Screens to present pest

  Yes

  No

  N/A

• Domestic Pets

  Yes

  No

• Proofing Satisfactory

  Yes

  No

• Own Checks Satisfactory

  Yes

  No

• EFK Satisfactory

  Yes

  No

  N/A

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• Allergen Assessment Undertaken during visit.

  Yes

  No

• Is there allergen sign posting on display or menu?

  Yes

  No

• Are there Written Procedure/ Risk Assessment for Allergen?

  Yes

  No

• How are customers informed about food allergens?

• How is allergen information obtained, stored, recorded, retrieved?

• Allergen matrix or written records

  Yes

  No

• Allergen information (record, matrix) up-to-date?

  Yes

  No

• Allergen information provided by suppliers

  Yes

  No

• Procedure for checking ingredients of incoming goods

  Yes

  No

• What systems are in place to communicate between staff?

• Allergenic ingredients identified at self-service points or buffets

  Yes

  No

  N/A

• Allergenic ingredients identified for all menu items

  Yes

  No

• Yes

  No

  N/A

Control of Cross Contamination Retained Regulation 852/2004 AnnexII Chapter IX para 3

• Does the business prepare/serve allergen free food on request?

  Yes

  No

• Are there written procedure for the preparation of allergy-free food (doc)

  Yes

  No

• Are there Staff training records for management of Allergens.

  Yes

  No

• Staff aware of control measures needed to prevent cross contamination

  Yes

  No

• “Allergy-free” foods prepared in a separate area

  Yes

  No

• Separate equipment available for preparation of allergen free food.

  Yes

  No

• Is food served immediately

  Yes

  No

• Equipment thoroughly washed with detergent & high temperature to remove trace allergens

  Yes

  No

• Air-tight containers for ingredients

  Yes

  No

• Allergen-free food protected against contamination

  Yes

  No

• Ingredients & food clearly labelled with allergen/kept in original packaging

  Yes

  No

• Food Standards Assessment Undertaken

  Yes

  No

• Claims

  Select None Fresh Homemade Traditional Handmade Welsh Organic Farmhouse Natural Pure Health Claims Nutritional Vegetarian Vegan Local Wild Seasonal PDO Gluten Free

  • None
  • Fresh
  • Homemade
  • Traditional
  • Handmade
  • Welsh
  • Organic
  • Farmhouse
  • Natural
  • Pure
  • Health Claims
  • Nutritional
  • Vegetarian
  • Vegan
  • Local
  • Wild
  • Seasonal
  • PDO
  • Gluten Free

• Welsh Lamb or Beef, evidence provided

  Yes

  No

  N/A

• What are the Health Claims

• What are the Nutritional Claims

• Species of Meat seen on menu

  Select Lamb Pork Beef Chicken Turkey Other

  • Lamb
  • Pork
  • Beef
  • Chicken
  • Turkey
  • Other

• Kebabs

  Select N/a Doner (Lamb) Doner (Mixed) Chicken Donner

  • N/a
  • Doner (Lamb)
  • Doner (Mixed)
  • Chicken Donner

• Origin / Geographic Claims Made

  Select N/A PGI (Welsh Beef/Lamb) Other e.g. Welsh Black, Aberdeen Angus

  • N/A
  • PGI (Welsh Beef/Lamb)
  • Other e.g. Welsh Black, Aberdeen Angus

• Concern over Cross contamination of speciation?

  Yes

  No

• Species/ product in storage match claims

  Yes

  No

• Details of non compliance

Meat & Meat Products

• Pork Sausage (42% min Pork)

  Yes

  No

  N/A

• Sausages (Not Pork) (32% meat)

  Yes

  No

  N/A

• Beef Burgers (Min 62%)

  Yes

  No

  N/A

• Beef Burgers Min 47% (Economy)

  Yes

  No

  N/A

• Pork Burger (67% Pork)

  Yes

  No

  N/A

• Sausage Rolls (6% meat)

  Yes

  No

  N/A

• Pies Sold (Meat or game content 11%)

  Yes

  No

  N/A

• Turkey Ham described as Ham

  Yes

  No

  N/A

• Fresh and Frozen Beef correctly labelled

  Yes

  No

  N/A

Dairy/ Eggs

• Cheese

  Select None Cheese Analogue Mozzarella Cheddar Parmesan

  • None
  • Cheese
  • Analogue
  • Mozzarella
  • Cheddar
  • Parmesan

• Eggs

  Select None Barn Free-range Organic Caged UK EU

  • None
  • Barn
  • Free-range
  • Organic
  • Caged
  • UK
  • EU

• Product in storage match menu claims

  Yes

  No

Fish

• Species Advertised on Menu

  Select None King Prawns Fresh Prawns Frozen Prawns Conwy Mussels (PDO) Cod Haddock Hake Plaice Sea Bass Farmed Salmon Wild Salmon Whole tail Scampi Reformed Scampi Crab Sticks Fresh Fish Frozen Fish Wild Fish Farmed Fish

  • None
  • King Prawns
  • Fresh Prawns
  • Frozen Prawns
  • Conwy Mussels (PDO)
  • Cod
  • Haddock
  • Hake
  • Plaice
  • Sea Bass
  • Farmed Salmon
  • Wild Salmon
  • Whole tail Scampi
  • Reformed Scampi
  • Crab Sticks
  • Fresh Fish
  • Frozen Fish
  • Wild Fish
  • Farmed Fish

• Species/ product in storage match claims

  Yes

  No

Additives

• Colours observed in premises

  Yes

  No

• Name of food colouring

• Measurement Methods for Colour/MSG correct

  Yes

  No

• Are there any prohibited colours

  Yes

  No

• Other additives used

  Yes

  No

• Name of other additives

GM - Genetically Modified Food (Wales) Regulations 2004 require products consisting of or containing GMOs to be labelled as such

• GM products used?

  Yes

  No

• Are they declaired?

  Yes

  No

Material in contact with Food -

• Compliant wrapping/packaging material

  Yes

  No

• Materials stored as per conditions of use.

  Yes

  No

• Food stored in appropriate containers

  Yes

  No

Prepacked for Direct Sales & Pre Packed

• Do premise produce Prepacked for Direct Sales or sell Pre Packed Products

  Select Yes No

  • Yes
  • No

• Prepacked for Direct Sales or Pre Packed Products

  Select PPDS Pre Packed

  • PPDS
  • Pre Packed

• What labelling do they have

  Select Name of food Field of Vision Correct descriptions Allergen Information Date Marking Meat content declaration Indication of treatment/process Sugar/sweetener declarations QUID English Label Nutritional Information Minimum Font Size

  • Name of food
  • Field of Vision
  • Correct descriptions
  • Allergen Information
  • Date Marking
  • Meat content declaration
  • Indication of treatment/process
  • Sugar/sweetener declarations
  • QUID
  • English Label
  • Nutritional Information
  • Minimum Font Size

• Do the product labelling comply with mandatory labelling requirements?

  Yes

  No

• Mandatory warning for Southampton colours (prepacked foods only)

  Yes

  No

• Significant Ongoing Issues

  Yes

  No

• Brief Description

• Priority Next Programmed Inspection

• Action Following Inspection

• Future Sampling

  Yes

  N/A

• Change in Inspection Category (follow process for agreement)

  Yes

  No

• Officer Signature

  Sign