Food Premises Assessment Report

• Client / Site

• Audit Title

• Inspection Type

  Select Routine Primary Inspection (High risk food premises / 1-5 persons) Routine Primary Inspection (High risk food premises / 6+ persons) Routine Primary Inspection (Medium risk food premises) Routine Primary Inspection (Low risk food premises) Routine Primary Inspection (Childcare facility serving food) Re-inspection (CFHP issues) - fee Re-Inspection (General) - no fee Re-Inspection (Improvement Notice) - no fee Complaint - Single Foodborne Illness Investigation Complaint - Multiple Foodborne Illness Investigation Complaint - Other general food hygiene/food premise construction matter Routine inspection of Temporary Food Premises Routine inspection of Mobile Food Stall/Vehicle Pre-opening inspection

  • Routine Primary Inspection (High risk food premises / 1-5 persons)
  • Routine Primary Inspection (High risk food premises / 6+ persons)
  • Routine Primary Inspection (Medium risk food premises)
  • Routine Primary Inspection (Low risk food premises)
  • Routine Primary Inspection (Childcare facility serving food)
  • Re-inspection (CFHP issues) - fee
  • Re-Inspection (General) - no fee
  • Re-Inspection (Improvement Notice) - no fee
  • Complaint - Single Foodborne Illness Investigation
  • Complaint - Multiple Foodborne Illness Investigation
  • Complaint - Other general food hygiene/food premise construction matter
  • Routine inspection of Temporary Food Premises
  • Routine inspection of Mobile Food Stall/Vehicle
  • Pre-opening inspection

• Conducted On

  Date

• Trim File No.

• Environmental Health Officer/s

• Scores on Doors Rating

  Select Excellent ☆☆☆☆☆ Very Good ☆☆☆☆ Good ☆☆☆ Satisfactory No Star Rating Poor No Star Rating Re-Inspection No Star Rating Announced Inspection No Star Rating Pre-Opening Inspection No Star Rating Not Applicable

  • Excellent ☆☆☆☆☆
  • Very Good ☆☆☆☆
  • Good ☆☆☆
  • Satisfactory No Star Rating
  • Poor No Star Rating
  • Re-Inspection No Star Rating
  • Announced Inspection No Star Rating
  • Pre-Opening Inspection No Star Rating
  • Not Applicable

📚 Food Business Information

• Trim File Number

• Trading Name of Food Business

• Trading Address of Food Business

• Proprietor Name (Individual/ Partnership/Company/Body Corporate/Trust/Other)

• Proprietor type

  Select Sole Trader/Individual Partnership Company Body Corporate Trust Other

  • Sole Trader/Individual
  • Partnership
  • Company
  • Body Corporate
  • Trust
  • Other

• Private Postal Address of Proprietor

• Australian Business Number/Australian Company Number (ABN/ACN)

• Person/s interviewed

• Contact phone number / Mobile phone number

• e-mail Address

• Food Safety Supervisor - Name

• Food Safety Supervisor - Certificate Number

• Food Safety Supervisor - Refresher Due Date

• Supporting photos of proprietorship documentation [e.g. Food Business Registration, Business Name Registration (ASIC), Food Safety Supervisor Certificate/s etc]

  Media

🐣 Raw Egg Processing Checklist (Complete only if the Food Business processes Raw Egg dishes, e.g. condiments, desserts, sauces, drinks etc)

• If the Food Business DOES process Raw Egg dishes, turn switch ON to complete the Raw Egg Processing Checklist.

  Off

  On

🐣 Raw Eggs - Handling

• 1. Clean eggs - Not leaking, free from visible cracks, dirt, faeces and feathers. (Food Regulation 2015 174(2))<br>* ALWAYS discard any dirty or cracked eggs.

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 2. Eggs must NOT be washed. <br>* ALWAYS discard any dirty or cracked eggs.

  Yes

  No

  N/A

• 3. Labelling of egg carton - suppliers details, "Best Before" date, storage conditions. FSC 1.2

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 4. Eggs marked with the producers or processors unique identification stamp. FSC 2.2.2 and 4.25

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 5. Clean packaging - no re-use of egg cartons.

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 6. Whole eggs are stored under temperature control (5°C or below). Only take out of refrigeration what is required for service. FSC 3.2.2 (6)

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 7. Controls in place to prevent cross contamination during raw egg preparation. FSC 3.2.2 (7)

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 8. Complying hand washing facility available for persons preparing raw egg dishes. FSC 3.2.2 (17) and 3.2.3 (14)

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 9. Hands are washed thoroughly before preparing raw egg dishes in addition to the use of good personal hygiene practices. FSC 3.2.2 (15)

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 10. Sanitised egg separator is used to separate eggs. If another procedure is to be used, the business must demonstrate that it is safe and does not contaminate the product.

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 11. Raw egg condiments such as Mayonnaise, Aioli, Egg butter, Salad dressings must be:<br>- Acidified to a pH of 4.2 or less<br>- Stored for a maximum of 24 hours<br>- Stored/displayed at or below 5°C<br>- Where raw egg condiment is out of temperature control, storage times and temperatures must comply with the 4hr/2hr rule<br>The times, temperatures and pH must be documented. 3.2.2 (7)(1)(b)(ii)<br>NOTE: Eggs can be pasteurised in shell using sous vide method (e.g. 57°C for 75mins). The pasteurised eggs can then be used in condiments just like raw eggs.

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 12. Raw egg desserts such as Fried Ice Cream, Tiramisu, Mousse, Meringue MUST be prepared with a pasteurised egg product, unless the process involves an effective heat treatment.<br>NOTE: Eggs can be pasteurised in shell using sous vide method (e.g. 57°C for 75mins). The pasteurised eggs can then be used in desserts just like raw eggs.

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 13. Raw egg sauces such as Hollandaise and Béarnaise sauce and raw egg drinks such as Cocktails, High protein smoothies etc should ideally be made to order for immediate consumption. However if preparing larger batches, discard after 4 hours.

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

🍧 Raw Eggs - Temperature Control and Storage

• 14. The relevant person can demonstrate the correct use of the thermometer to measure the temperature of PHF being stored or displayed. FSC 3.2.2 (6)(2) & (8)(5)

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 15. Raw egg dish must be stored/displayed to prevent cross contamination. 3.2.2 (6)(1)(a) This includes:<br>(a) prepare and store in the same container,<br>(b) use date labels,<br>(c) do not top up or mix batches,<br>(d) do not store liquid raw eggs, process immediately.

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

🍳 Raw Eggs - Cleaning and Sanitising of Premises / Equipment

• 16. Areas where raw egg dish preparation occurs are visibly clean including fixtures, fittings and equipment used.

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 17. The food business sanitises food contact surfaces and equipment used to prepare raw egg dishes by either:<br>(a) Heat (>77°C),<br>(b) Chemical sanitising, or;<br>(c) Combination of both Heat & Chemical sanitising. FSC 3.2.2 (20)

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 18. There are adequate written instructions for staff to follow when diluting and applying the chemical sanitiser (on label or other information sheet).

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

• 19. The relevant person can demonstrate effective sanitising and the correct dilution, application and use of a chemical sanitiser.

  Compliant

  Non Compliant

  Not Applicable

  Not Inspected

  Not Observed

🎓 Raw Eggs - Education

• 20. I have advised the relevant person on safer raw egg alternatives, (e.g. use of pasteurised eggs, commercially manufactured pasteurised product). And provided them with fact sheets, guidelines etc as required.

  Yes

  No

  Not Applicable

📒 General Requirements

• 1. Food Business has notified current details to the Shoalhaven City Council - Standard 3.2.2 clause 4

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 2. If needed, Food Safety Supervisor (FSS) is appointed and certificate is on the premises - Food Act 2003 s.106

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 3. Food handlers have skills and knowledge to handle food safely - Standard 3.2.2 clause 3

  Compliant

  Non Compliant - Minor (1pt)

  Non Compliant - Medium (4pts)

  Not Applicable

  Not Inspected/Not Observed

• 4. No handling or sale of unsafe or unsuitable food e.g. food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past use by date - Food Act 2003 s.16/17

  Compliant

  Non Compliant - Medium (4 Pts)

  Not Applicable

  Not Inspected

  Not Observed

🔦 Food Handling Controls

• 5. Food protected from the possibility of contamination; food receipt, storage, preparation, display and transport - Standard 3.2.2 clause 5(1), 6(1), 7(1)(b)(i), 8(1)-(4) and 10(a)

  Compliant

  Non Compliant - Minor (1pt)

  Non Compliant - Medium (4pts)

  Non Compliant - Major (8pts)

  Not Inspected/Not Observed or Not Applicable

• 6. Names and addresses are available for manufacturer, supplier or importer of food - Standard 3.2.2 clause 5(2)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 7. Potentially Hazardous Food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5°C, above 60°C. Frozen food is hard frozen (less than -18°C) - Standard 3.2.2 clause 5(3), 6(2), 8(5) and 10(b) and (c)

  Compliant - Refer 7(a) below

  Non Compliant - Minor (1 Pt)

  Non Compliant - Medium (4 Pts)

  Non Compliant - Major (8 Pts)

  Not App/Not Insp/Not Obs

• 7(a). This selection of PHF storage/holding units were all measured to determine temperature control compliance and were satisfactory at time of the inspection

  Select Not Applicable - No PHF storage/holding units within food premises All cool rooms were 5°C or less All underbench refrigeration units were 5°C or less All pizza make units were 5°C or less All dairy refrigeration units were 5°C or less All salad bar units were 5°C or less All deli display units were 5°C or less All seafood display units were 5°C or less All refrigerated produce display units were 5°C or less All other refrigeration units were 5°C or less All food stored within freezer rooms was hard frozen All food stored within freezer chests was hard frozen All food stored within other freezer units was hard frozen All hot pie warmer units were 60°C or greater All hot chicken holding units were 60°C or greater All bain-marie units were 60°C or greater All steamed rice units were 60°C or greater All other hot PHF holding units were 60°C or greater

  • Not Applicable - No PHF storage/holding units within food premises
  • All cool rooms were 5°C or less
  • All underbench refrigeration units were 5°C or less
  • All pizza make units were 5°C or less
  • All dairy refrigeration units were 5°C or less
  • All salad bar units were 5°C or less
  • All deli display units were 5°C or less
  • All seafood display units were 5°C or less
  • All refrigerated produce display units were 5°C or less
  • All other refrigeration units were 5°C or less
  • All food stored within freezer rooms was hard frozen
  • All food stored within freezer chests was hard frozen
  • All food stored within other freezer units was hard frozen
  • All hot pie warmer units were 60°C or greater
  • All hot chicken holding units were 60°C or greater
  • All bain-marie units were 60°C or greater
  • All steamed rice units were 60°C or greater
  • All other hot PHF holding units were 60°C or greater

• 8. Processing of foods; take all practicable measures to process only safe and suitable food; prevent likelihood of contamination; use process step if necessary - Standard 3.2.2 clause 7(1)

  Compliant

  Non Compliant - Medium (4pts)

  Non Compliant - Major (8pts)

  Not Applicable

  Not Inspected/Not Observed

• 9. Cooked PHF is cooled rapidly within 2 hours from 60°C to 21°C and then within a further 4 hours from 21°C to 5°C (2+4 hr rule); items thawed correctly; processed quickly - Standard 3.2.2 clause 7(2) and (3)

  Compliant

  Non Compliant - Medium (4pts)

  Non Compliant - Major (8pts)

  Not Applicable

  Not Inspected/Not Observed

• 10. Reheating of previously cooked and cooled PHF to a temperature of 60°C or above is rapid by way of oven, stove top or microwave but not bain-marie - Standard 3.2.2 clause 7(4)

  Compliant

  Non Compliant - Major (8 Pts)

  Not Applicable

  Not Inspected

  Not Observed

• 11. Self serve food bar is supervised, has separate utensils and sneeze guard - Standard 3.2.2 clause 8(2)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 12. Food wraps and containers will not cause contamination - Standard 3.2.2 clause 9

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 13. Food for disposal is identified and separated from normal stock - Standard 3.2.2 clause 11

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

👏 Health and Hygiene

• 14. Food handlers wash and dry hands thoroughly using hand wash facilities - Standard 3.2.2 clause 15(4)

  Compliant

  Non Compliant - Medium (4 Pts)

  Not Applicable

  Not Inspected

  Not Observed

• 15. Food handlers avoid unnecessary contact with ready-to-eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc - Standard 3.2.2 clause 15(1)(b) and clause 18(3)(b)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 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 - Standard 3.2.2 clause 18(3)(c)

  Compliant

  Non Compliant - Medium (4 Pts)

  Not Applicable

  Not Inspected

  Not Observed

• 17. Food handlers take all practical measures not to contaminate food/surfaces, have clean clothing, waterproof bandages - Standard 3.2.2 clause 15(1)(a) and (c) and 18(3)(a)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 18. Food handlers wash hands when contaminated, before commencing/recommencing work and after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning, etc - Standard 3.2.2 clause 15(2) and (3)

  Compliant

  Non Compliant - Major (8 Pts)

  Not Applicable

  Not Inspected

  Not Observed

• 19. Food handlers do not handle food if ill (e.g. vomiting, gastro) - Standard 3.2.2 clause 14 and clause 16

  Compliant

  Non Compliant - Major (8 Pts)

  Not Applicable

  Not Inspected

  Not Observed

• 20. Hand washing facilities easily accessible and used only for washing of hands, arms and face - Standard 3.2.2 clause 17(1)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 21. Hand washing facilities have warm running water through single spout, single use towels and soap - Standard 3.2.2 clause 17(1)

  Compliant

  Non Compliant - Medium (4pts)

  Non Compliant - Major (8pts)

  Not Applicable

  Not Inspected/Not Observed

🍳 Cleaning and Sanitising

• 22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness - Standard 3.2.2 clause 19

  Compliant

  Non Compliant - Minor (1pt)

  Non Compliant - Medium (4pts)

  Non Compliant - Major (8pts)

  Not Inspected/Not Observed or Not Applicable

• 23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (e.g. chemicals or dishwasher) - Standard 3.2.2 clause 20

  Compliant

  Non Compliant - Minor (1pt)

  Non Compliant - Medium (4pts)

  Non Compliant - Major (8pts)

  Not Inspected/Not Observed or Not Applicable

🌡 Temperature measuring device / Single use items

• 24. Accurate temperature measuring device readily accessible (e.g. digital probe thermometer accurate to +/- 1°C) - Standard 3.2.2 clause 22

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 25. Single use items protected from contamination and not reused (e.g. drinking straws, disposable utensils) - Standard 3.2.2 clause 23

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

🐀 Animal and Pests

• 26. Animals not permitted in areas in which food is handled - Standard 3.2.2 clause 24(1)(a)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 27. Practical pest exclusion measures used (e.g. screens, door seals) - Standard 3.2.2 clause 24(1)(b)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 28. Practical measures to eradicate and prevent harbourage of pests used (e.g. housekeeping, stock rotation, pest controller) - Standard 3.2.2 clause 24(1)(c)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 29. Signs of insect infestation or rodent activity in premises (e.g. faeces, egg casings, teeth marks) - Standard 3.2.2 clause 24(1)

  Compliant

  Non Compliant - Minor (1pt)

  Non Compliant - Medium (4pts)

  Non Compliant - Major (8pts)

  Not Inspected/Not Observed or Not Applicable

🏗 Design and Construction

• 30. General design and construction of premises appropriate - Standard 3.2.3 clause 3(a)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 31. Supply of potable water available - Standard 3.2.3 clause 4(1)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 32. Effective sewerage and waste water disposal system - Standard 3.2.3 clause 5(a) and (b)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 33. Adequate storage facilities for garbage and recyclables - Standard 3.2.3 clause 6(a) and (b)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 34. Premises has sufficient lighting - Standard 3.2.3 clause 8

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 35. Floors are able to be effectively cleaned, appropriately designed and constructed and don't permit harbourage for pests - Standard 3.2.3 clause 10(a) and (d)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 36. Walls and ceilings are sealed and able to be effectively cleaned, appropriately designed and constructed and don't permit harbourage for pests - Standard 3.2.3 clause 11

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 37. Fixtures, fittings and equipment are able to be effectively cleaned, sanitised, fit for their intended use, and designed, constructed, located and installed appropriately - Standard 3.2.3 clause 12(1) and (2)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 38. Sufficient ventilation provided within the premises - Standard 3.2.3 clause 7

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 39. Adequate storage facilities (e.g. clothing, personal items, chemicals, food) - Standard 3.2.3 clause 15 (1)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

🔨🔧 Maintenance

• 40. Premises, fixtures, fittings and equipment in a good state of repair and working order - Standard 3.2.2 clause 21(1)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 41. No chipped, broken or cracked eating or drinking utensils - Standard 3.2.2 clause 21(2)

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

🍔 Miscellaneous

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

  Compliant

  Non Compliant - Minor (1 Pt)

  Not Applicable

  Not Inspected

  Not Observed

• 43. For 'Standard Food Outlet', nutrition information is displayed/provided

  Yes

  No

  Not Applicable

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

  Yes

  No

  Not Applicable

• 45. Food business is aware of its obligations regarding allergens.<br><br>Where appropriate, refer food business to the suggested allergen statement of Allergy & Anaphylaxis Australia.<br>🥜 "Please let our staff know if you have a food allergy. We will do our best to prepare appropriate food, however we do have all major allergens in our restaurant/cafe".

  Yes

  No

  Not Applicable

  Not Discussed

🍓 General comments

• Notes and other general comments

• Additional photographs

  Media

🌟 Food Business Scores on Doors Rating (Complete only for Food Businesses that are eligible) 🌟

• If Food Business is eligible for a Scores on Doors Rating? turn switch ON to complete the Scores on Doors Rating

  Off

  On

🚪 Scores on Doors Rating

• Food Business Score

  Select No Score - Re-inspection No Score - Announced Inspection No Score - Not Applicable 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60

  • No Score - Re-inspection
  • No Score - Announced Inspection
  • No Score - Not Applicable
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• Scores on Doors Rating

  Select Excellent (0 - 3 Points) ⭐⭐⭐⭐⭐ Very good (4 - 8 Points) ⭐⭐⭐⭐ Good (9 - 15 Points) ⭐⭐⭐ Satisfactory (16 - 19 Points and NO Critical 8 Point food safety failure) NO GRADE Poor (20 + Points and/or Critical 8 Point food safety failure) NO GRADE No Score - Re-inspection No Score - Announced Inspection No Score - Not Applicable

  • Excellent (0 - 3 Points) ⭐⭐⭐⭐⭐
  • Very good (4 - 8 Points) ⭐⭐⭐⭐
  • Good (9 - 15 Points) ⭐⭐⭐
  • Satisfactory (16 - 19 Points and NO Critical 8 Point food safety failure) NO GRADE
  • Poor (20 + Points and/or Critical 8 Point food safety failure) NO GRADE
  • No Score - Re-inspection
  • No Score - Announced Inspection
  • No Score - Not Applicable

👍 Food Business - Primary Inspection Outcome (Complete only after a Primary Inspection) 👎

• If Primary Inspection has been completed? turn switch ON to complete the Primary Inspection Outcome

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  On

⚖️ Primary Inspection Outcome

• Primary Inspection Outcome

  Select Verbal advice provided Food Premises Assessment Report issued Warning Letter to be sent only Improvement Notice to be issued only Improvement Notice + Prohibition Order for specific equipment only Improvement Notice + Prohibition Order for entire food premises Improvement Notice + Penalty Infringement Notice/s Prohibition Order for specific equipment only Prohibition Order for entire food premises Penalty Infringement Notice/s only Court Prosecution Food Seizure Food Premises Closed

  • Verbal advice provided
  • Food Premises Assessment Report issued
  • Warning Letter to be sent only
  • Improvement Notice to be issued only
  • Improvement Notice + Prohibition Order for specific equipment only
  • Improvement Notice + Prohibition Order for entire food premises
  • Improvement Notice + Penalty Infringement Notice/s
  • Prohibition Order for specific equipment only
  • Prohibition Order for entire food premises
  • Penalty Infringement Notice/s only
  • Court Prosecution
  • Food Seizure
  • Food Premises Closed

• Further Re-Inspection Required

  Select No further Re-Inspection required Re-Inspect in 24 hours Re-Inspect in 1 - 7 days Re-Inspect in 1 month Re-Inspect in 2 months Re-Inspect in 3 months Re-Inspect in 4 months Re-Inspect in 5 months

  • No further Re-Inspection required
  • Re-Inspect in 24 hours
  • Re-Inspect in 1 - 7 days
  • Re-Inspect in 1 month
  • Re-Inspect in 2 months
  • Re-Inspect in 3 months
  • Re-Inspect in 4 months
  • Re-Inspect in 5 months

• Next Primary Inspection Due

  Select Primary Inspection in 4 months Primary Inspection in 6 months Primary Inspection in 12 months Primary Inspection in 2 years Primary Inspection in 3 years Premises has reduced level of food processing - revert to Low Risk - Incident Only in Darts Premises was closed and not inspected Premises has ceased trading entirely / De-activate file in Darts

  • Primary Inspection in 4 months
  • Primary Inspection in 6 months
  • Primary Inspection in 12 months
  • Primary Inspection in 2 years
  • Primary Inspection in 3 years
  • Premises has reduced level of food processing - revert to Low Risk - Incident Only in Darts
  • Premises was closed and not inspected
  • Premises has ceased trading entirely / De-activate file in Darts

📋 I have received this Food Premises Assessment Report after a primary inspection and I understand the contents

• Proprietors Signature

  Sign

• Authorised Environmental Health Officers Signature

  Sign

• Authorised Environmental Health Officers Signature - Digital

  Media

• Primary Inspection completed on:

  Date

• Shoalhaven City Council - Environmental Health Officer - Contact Number (02) 4429 3111

• www.shoalhaven.nsw.gov.au