Food Business - Food Safety Inspection

• Type of inspection

  Select Routine Food Safety Inspection Follow up Food Safety Inspection Report New Food Business Food Safety Inspection Report

  • Routine Food Safety Inspection
  • Follow up Food Safety Inspection Report
  • New Food Business Food Safety Inspection Report

• Food License Number

• Name on Food License

• Trading Name

• Conducted on

  Date

• Prepared by

• Location
  Address

General Details

• Manager/Proprietor

• Date/Time Inspection Started

  Date

• Nominated Food Safety Supervisor

• FSS accredited training sighted in accordance with Standard 3.2.2A

  Yes

  No

  N/A

• Has the certification been acquired in the last 5 years?

  Yes

  No

  N/A

• Date when completed

  Date

• Adequate food handling knowledge of staff with training completed in accordance with 3.2.2A

  Yes

  No

  N/A

• Is there dining and/or signage on CCRC footpath?

  Yes

  No

  N/A

• Current Outdoor dining permit sighted

  Select Yes No Owner is unsure of requirements

  • Yes
  • No
  • Owner is unsure of requirements

FOOD SAFETY AUDIT

TEMPERATURE OF POTENTIALLY HAZARDOUS FOOD (PHF)

• Storage - Hot

  Yes

  No

  N/A

• Storage - Cold

  Yes

  No

  N/A

• Display - Hot

  Yes

  No

  N/A

• Display - Cold

  Yes

  No

  N/A

• Correct thawing method: rapidly in microwave or thawed in cool room

  Yes

  No

  N/A

• Correct reheating methods

  Yes

  No

  N/A

• Cooling of cooked foods - 2 hours (21°c), 4 hours (below 5°)

  Yes

  No

  N/A

• Records of temperature control practices sited in accordance with Standard 3.2.2A

  Yes

  No

  Some but not all

• Has it been satisfactorily demonstrated that food temperatures are maintained at a safe level

  Yes

  No

• Can it be demonstrated that food without temperature records are maintained at safe temperatures

  Select Yes No Partially - although suitable for type of food being prepared.

  • Yes
  • No
  • Partially - although suitable for type of food being prepared.

• Probe Thermometer

  Yes

  No

  N/A

CLEANLINESS

• Cleanliness of walls, floors and ceilings

  Yes

  No

  N/A

• Cleanliness of fixtures/Fittings/equipment/utensils

  Yes

  No

  N/A

• Cleanliness of dry Storage

  Yes

  No

  N/A

• Cleanliness of fridges and freezers

  Yes

  No

  N/A

• Is a food grade sanitiser used

  Yes

  No

  N/A

• Regular sanitisation of all food prep surfaces

  Yes

  No

  Unable to witness at this time

• Cleanliness of exhaust filters/ canopy

  Yes

  No

  N/A

• Insect screens are clean

  Yes

  No

  N/A

• Other<br>

  Yes

  No

  N/A

Personal Hygiene

• Hand wash basin is clear of items and is used only for washing hands

  Yes

  No

  N/A

• Hand wash basin - soap and single use paper towel

  Yes

  No

  N/A

• Hand wash basin is easily accessible

  Yes

  No

  N/A

• Hand wash basin is used regularly by staff

  Yes

  No

  Unable to witness at this time

• Staff - Clothing/hair/jewellery

  Yes

  No

  N/A

• Other<br>

  Yes

  No

  N/A

Storage & Delivery

• Food in fridges is safe for consumption - (no foods are expired, malodorous, mouldy)

  Yes

  No

  N/A

• Food is stored off the floor?

  Yes

  No

  N/A

• Raw meat stored below ready-to-eat foods

  Yes

  No

  N/A

• PHF covered

  Yes

  No

  N/A

• PHF date stamped - (including date when thawed)

  Yes

  No

  N/A

• Temperature Records for food delivery

  Yes

  No

  N/A

• Approved food supplier

  Yes

  No

  N/A

• Use of food grade containers

  Yes

  No

  N/A

• Designated area for items to be disposed of

  Yes

  No

  N/A

• Designated area for staff food items

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Maintenance/Fit Out

• Fit out/ layout is appropriate for kitchen use - flow of food processing

  Yes

  No

  N/A

• Walls are impervious and easy to clean - no holes

  Yes

  No

  N/A

• Floors are impervious and easy to clean - good condition with coving

  Yes

  No

  N/A

• Fridges, freezers and equipment are able to cleaned under.

  Yes

  No

  N/A

• Ceiling is in good condition and easy to clean

  Yes

  No

  N/A

• Light fittings are shatter proof and easy to clean

  Yes

  No

  N/A

• Insect screens, air curtains and/or fly curtains are fitted where needed

  Yes

  No

  N/A

• Doors and windows are fitted on openings to ensure food handling areas are protected from pests when kitchen is closed - pest strips are fitted where needed

  Yes

  No

  N/A

• Fryer canopy and ventilation adequately covers cooking equipment and provides adequate extraction

  Yes

  No

  N/A

• Equipment is in good condition and safe to use

  Yes

  No

  N/A

• Fridge and freezer seals are in good order

  Yes

  No

  N/A

• Water Supply

  Select Reticulated Bore Tank

  • Reticulated
  • Bore
  • Tank

• Is there a plan in place in the event of a "BOIL WATER ALERT"?

  Yes

  No

  N/A

• Is there a Water Management Plan in place?

  Yes

  No

  Some but not all

• Is the waste disposal adequate?

  Yes

  No

  N/A

• Does the owner/operator know their responsibilities regulated by Trade Waste?

  Yes

  No

  Unsure

• Do bins have lids?

  Yes

  No

  Some but not all

• Other

  Yes

  No

  N/A

Pest Control

• Records for pest control

  Yes

  No

  N/A

• Is there evidence of pest control products and explanation of regular pest control method

  Select Yes No Partially - although suitable for type of food being prepared.

  • Yes
  • No
  • Partially - although suitable for type of food being prepared.

• Pest control treatment appropriate

  Yes

  No

  N/A

• Evidence of Pests - flies, cockroaches, mice

  Safe

  At Risk

  N/A

Results

• Were there serious non-compliance's?

  Yes

  No

• What is the response to serious non-compliance's?

  Select Issue Improvement Notice Disallow food preparation Cancel/suspend license

  • Issue Improvement Notice
  • Disallow food preparation
  • Cancel/suspend license

• Time Inspection Completed

  Date

• General Comments

Sign Off

• Signature of Authorised Officer

• Name

• Signature of Authorised Officer

  Sign

• I agree that the above items have been fully explained to me and that the ratings given are an accurate reflection of the outcomes of today's inspection.

• Name

• Position

• Signature

  Sign