Title Page
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Business name
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File Number
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Contact/Licensee
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Location
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Region
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Business E-mail Address or Phone Number
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Inspection Date & Time
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Council Officer
- Joshua Sael
- Dale Mengel
- Julie Wright
- Dannielle Hanns
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Inspection Type
- Food Business Inspection Report - Routine
- Food Business Inspection Report - Final
- Food Business Inspection Report - Complaint
- Food Business Inspection Report - Health Search
- Food Business Inspection Report - Reinspection
- Food Business Inspection Report - Other
Food Inspection Report
Receiving
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Protection from contamination (5(1) of 3.2.2)
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Identification/traceability of food (5(2) of 3.2.2)
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Temperature control of PHF (5(3) & (4) OF 3.2.2)
Temperature
Temperature
Storage
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Protection of contamination (6(1)(a) of 3.2.2)
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Appropriate environmental conditions (6(1)(b) of 3.2.2)
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Temperature control of PHF inc. frozen (6(2) of 3.2.2)
Temperature
Temperature
Processing
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Safe and suitable food (7(1)(a) of 3.2.2)
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Protection from contamination including allergens (7(1)(b)(i) of 3.2.2)
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Adequate cooking/processing (7(1)(b)(ii) of 3.2.2)
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PHF out of temp. control for min. time (7(2) of 3.2.2)
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Cooling of PHF (7(3) of 3.2.2)
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Reheating of PHF (7(4) OF 3.2.2)
Display
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Protection from contamination (8(1), (2), (3) & (4) of 3.2.2)
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Temperature control of PHF inc. frozen (8(5) of 3.2.2)
Temperature
Temperature
Packaging
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Appropriate materials and process (9 of 3.2.2)
Transporation and Distribution
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Protection from contamination (10(a) of 3.2.2)
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Temperature control of PHF (10(b) & (c) of 3.2.2)
Recalls/Food Disposal
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Food for disposal not sold/recall process (11 & 12 of 3.2.2)
Health, Hygiene & Knowledge
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Health and hygiene for Food handlers – responsibilities (13, 14 & 15 of 3.2.2)
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Food business responsibilities (16 & 18 of 3.2.2)
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Adequate hand washing facilities (17 of 3.2.2)
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Food handling skills and knowledge (3 of 3.2.2)
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FSS current with correct qualifications and reasonably available (S86, 87 & 88 Food Act 2006)
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Nominated Food Safety Supervisor
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Nominated Food Safety Supervisor
Premises and Hygiene
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Cleanliness of premise, fitting and equipment (19 of 3.2.2)
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Cleaning/sanitizing of food contact surfaces (20 of 3.2.2)
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Suitability and maintenance of premises, fittings and equipment (21 of 3.2.2 and 3, 10, 11 & 12 of 3.2.3)
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Approved renovation, equipment upgrades or refurbishments (S6 Conditions of Licence)
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Appropriate for the activities for which the premises are used (3 of 3.2.3)
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Temperature measuring device (22 of 3.2.2)
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Use of ‘single use’ items (23 of 3.2.2)
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Control of animals and pests (24 of 3.2.2)
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Water supply adequate and potable (4 of 3.2.2)
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Disposal of sewerage and waste water (5 of 3.2.3)
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Storage of refuse and recyclable matter (6 of 3.2.3)
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Adequate ventilation and lighting (7 & 8 of 3.2.2)
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Storage of personal effects/chemicals (15 of 3.2.3)
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Adequate toilet facilities (16 of 3.2.3)
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Food licence displayed adequately (S69(1) Food Act 2006)
Comments/Action to be taken
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Further action required
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Date of reinspection if required
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Please send photos of the rectified non-compliances to:
- joshua.sael@whitsundayrc.qld.gov.au
- dale.mengel@whitsundayrc.qld.gov.au
- julie.wright@whitsundayrc.qld.gov.au
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Your co-operation in attending to any outstanding items by the due date will be appreciated. Should any of these matters require clarification or should you require any further assistance, please contact Council Environmental Health Unit on 1300 972 753 or info@whitsundayrc.qld.gov.au.
Acknowledgement
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I have read and understand the contents of this assessment.
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Council Officer
