• Food Shop Reference Number

  • Trading Name

  • Location

  • Conducted on

Inspection Report

  • NB: Assessment report contains findings from date/time of inspection only.

Food Premise Information

  • Proprietor/Company


  • Phone Number

  • Postal Address

  • Email

  • Person Interviewed

General Requirements

  • 1. Food business has notified current details

  • Council requires you to register the food business with the appropriate regulatory authority.

  • 2. Food Safety Supervisor is notified and FSS certificate is on the premises

  • Food Safety Supervisor Name

  • Food Safety Supervisor Certificate Reference Number

  • Food Safety Supervisor Certificate Expiry Date

  • Notify details of your Food Safety Supervisor. Ensure the Food Safety Supervisor certificate is kept on the premises and is easily produced by staff upon request by an Authorised Officer.

  • 3. Food handlers have skills and knowledge to handle food safely

  • 4. No handling or sale of unsafe or unsuitable food eg food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past use by date

Food Handling Controls FSS 3.2.2 Clauses 5-11

  • 5. Food protected from the possibility of contamination; food receipt, storage, preparation, display and transport

  • 6. Names and addresses are available for manufacturer, supplier or importer of food

  • 7. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5 degrees Celsius or above 60 degrees Celsius. Frozen food is hard frozen.

  • 8. Processing of foods; take all practicable measures to process only safe and suitable food; prevent likelihood of contamination; use process step if necessary

  • 9. Cooked PHF is cooled rapidly (2+4hr rule); items thawed correctly; processed quickly

  • 10. Reheating of PHF is rapid - oven, stove top or microwave but not baine marie

  • 11. Self serve food bar is supervised, has separate utensils and sneeze guard

  • 12. Food wraps and containers will not cause contamination

  • 13. Food for disposal is identified & separated from normal stock

Health and Hygiene FSS 3.2.2 Clauses 14-18

  • 14. Food handlers wash and dry hands thoroughly using hand wash facilities

  • 15. Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps

  • 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

  • 17. Food handlers take all practical measures not to contaminate food/surfaces; have clean clothing, waterproof bandages

  • 18. Food handlers wash hands when contaminated; before commencing/recommencing work and after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning

  • 19. Food handlers do not handle food if ill (eg vomiting, gastro)

  • 20. Hand washing facilities easily accessible and used only for washing of hands, arms and face

  • 21. Hand washing facilities have warm running water through single spout, single use towels and soap

Cleaning and Sanitising FSS 3.2.2 Clauses 19-20

  • 22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness

  • 23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg chemicals or dishwasher)

Temperature measuring device/single use items FSS 3.2.2 Clauses 22-23

  • 24. Accurate temperature measuring device readily accessible (eg digital probe thermometer) and accurate to +/- 1 degree Celsius

  • 25. Single use items protected from contamination and not reused (drinking straws, disposable utensils)

Animal and Pests FSS 3.2.2 Clause 24

  • 26. Animals not permitted in areas in which food is handled

  • 27. Practical pest exclusion measures used (screens, seals)

  • 28. Practicable measures to eradicate and prevent harbourage of pests (housekeeping, stock rotation, pest controller)

  • 29. No signs of insect infestation or rodent activity in premises (faceces, egg casings, teeth marks)

Design and Construction FSS 3.2.3

  • 30. General design and construction of premises appropriate

  • 31. Adequate supply of potable water available

  • 32. Effective sewage and waste water disposal system

  • 33. Adequate storage facilities for garbage and recyclable matter

  • 34. Premises has sufficient lighting

  • 35. Floors are able to be effectively cleaned, appropriately designed and constructed and do not permit harbourage for pests

  • 36. Walls, ceilings are sealed and able to be effectively cleaned, appropriately designed and constructed and don't permit harbourage for pests

  • 37. Fixtures, fittings and equipment are able to be effectively cleaned, fit for their intended use, and designed, constructed, located and installed appropriately

  • 38. Sufficient ventilation provided within the premises

  • 39. Premises has adequate storage facilities (personal items, chemicals, food)

Maintenance FSS 3.2.2 Clause 21

  • 40. Premises, fixtures, fittings and equipment in a good state of repair and working order

  • 41. No chipped, broken or cracked eating or drinking utensils


  • 42. Food labelling complies with the Food Standards Code 1.2

  • For 'Standard Food Outlet', nutrition information displayed

  • 44. Food business is aware of the Raw Egg Guideline

  • 45. Food business is aware of its obligations regarding allergens

Total Points

  • Risk Category

  • Total Points (4 and 8 point items may significantly impact food safety and should be addressed as a priority)

  • Food Business Grade

  • 0-3 Points = 5 Stars (Excellent)
    4-8 Points = 4 Stars (Very Good)
    9-15 Points = 3 Stars (Good)
    No grade (above 15 Points or any critical 8 point food safety failure)

  • SOD Participant

Further Action

  • Further action required

  • Comments

Fees to be Charged

  • Inspection fee

  • Minutes

  • Administration fee

I have read this report and understand the contents.

  • Owner / Employee signature

  • Officers Name

  • Wagga Wagga City Council

  • Officers Signature

  • NB: Assessment report contains findings from date/time of inspection only.

  • FPAR

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

  • This assessment report is based on guidance in the Safe Food Australia (2016) publication: A Guide to the Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standards is required. The assessment is set up as a checklist. In some cases an item will be supported with a list in italics of areas where compliance is required. It might not be possible to observe all the areas in a single inspection. The assessment focuses on the foodborne ill risk factors identified by the US Centres for Disease Control. The key targets for inspection are to ensure: inadequate process controls (eg adequate cooking, acidification where required); adequate temperatures for cooling, reheating and hold/cold holding; food prepared ahead of planned service; poor personal hygiene and infected food handlers; and adequate cleaning and sanitisation where required.

  • 5. Protection from likely contamination includes appropriately covering food so that it is protected from potential contamination sources and includes keeping ready to eat foods separated from raw foods.

  • 7. Potentially hazardous food is food that has to be kept at certain temperatures to minimize the growth of any pathogenic micro-organisms that may be present in the food or to prevent the formation of toxins in the food. Examples of potentially hazardous food includes meat, seafood, dairy and foods such as salads and some cut fruits.

  • 7. Temperature control means maintaining potentially hazardous food at a temperature of: 5 degrees Celsius or below OR 60 degrees Celsius or above OR another temperature if the food business demonstrates that maintenance of the food at this temperature for the period of time for which it will be maintained, will not adversely affect the microbiological safety of the food.

  • 9. A food business must when cooling cooked potentially hazardous food, cool the food: a. within two hours - from 60 degrees Celsius to 21 degrees Celsius; and b. within a further four hours - from 21 degrees Celsius to 5 degrees Celsius.

  • 10. A food business must when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a process that rapidly heats the food to a temperature of 60 degrees Celsius or above.

  • 11. A food business must, when displaying unpackaged ready to eat food for self service: a. ensure the display of food is effectively supervised so that any food that is contaminated by a customer or is likely to have been contaminated is removed from display without delay; b. provide separate serving utensils for each food or other dispensing methods that minimise the likelihood of the food being contaminated; and c. provide protective barriers that minimise the likelihood of contamination by customers.

  • 14. Thorough hand washing includes using the designated hand washing facility to wash hands, fingers and wrists using warm water and soap for a recommended 15 seconds, rinsing hands under warm water and drying thoroughly on single use towel or air dryer

  • 18. A food handler must wash his or her hands whenever their hands are likely to be a source of contamination of food. This includes: before working with ready to eat food after handling raw food; immediately after using the toilet; before commencing or recommencing handling food; immediately after smoking, coughing, sneezing, using a handkerchief or tissue; eating, drinking or using tobacco; after touching his or her hair; scalp or a body opening.

  • 19. A food business must ensure the following persons do not engage in the handling of food for the food business where there is a reasonable likelihood of food contamination: a. a person known to be suffering from a food-borne disease, or who is a carrier of a food-borne disease; b. a person known or reasonably suspected to have a symptom that may indicate he or she is suffering from a foodborne disease.

  • 22. Food premises and fixtures, fittings and equipment must be maintained to a standard of cleanliness where there is no accumulation of: a. garbage, except in garbage containers; b. recycled matter, except in containers; c. food waste; d. dirt; e. grease; f. other visible matter

  • 23. Clean and Sanitary condition means a surface or utensil is: a. clean; b. has had applied to it heat and/or chemicals or other process so that the number of microorganisms has been reduced to a safe level

  • 30. General requirements for design and construction of food premises must; (a) be appropriate for the activities for which the premises are used; (b) provide adequate space; (c) permit effective cleaning and, if necessary, sanitising; and (d) to the extent that is practicable exclude dirt, dust, fumes, smoke, not permit the entry or harbourage of pests.

  • 31. Adequate supply of potable water means water that is acceptable for human consumption and available at an adequate volume, pressure and temperature for hand washing, cleaning and food processing requirements.

  • 33. Adequate storage facilities for garbage and recyclable matter means facilities that will contain the volume and types of garbage and recyclable material produced by the food business and not provide a breeding ground for pests and be capable of being easily and effectively cleaned.

  • 34. Lighting must be sufficient to enable food handlers to readily see whether areas or equipment are clean, to detect signs of pests and to clearly see food and equipment they are handling.

  • 38. Adequate ventilation (natural or mechanical) must be provided to remove fumes, smoke, steam and vapours from the food premises.

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.