Food Premises Assessment Report

INSPECTION DETAILS

• Inspection Date:

  Date

• Status:

  Select

• Type of Business:

  Select

• If 'Other' Please Specify:

• Pathway Reference:

• Inspection Type:

  Select

• Inspection Fee:

  FEE WAIVED

• Food Risk Rating:

  HIGH

  MEDIUM

  LOW

TRADING DETAILS

• Trading Name:

• Trading Street Address:

• Trading Suburb & Postcode:

  Select

BUSINESS DETAILS

• ABN/ACN:

• Proprietor/Company Name:

• Address (if different from Trading Address):

• Proprietor Email:

• Proprietor Phone No (No Spaces):

INSPECTION RESULTS

• Total Points:

  Select 0 Points 1 Point 2 Points 3 Points 4 Points 5 Points 6 Points 7 Points 8 Points 9 Points 10 Points 11 Points 12 Points 13 Points 14 Points 15 Points >15 Points

  • 0 Points
  • 1 Point
  • 2 Points
  • 3 Points
  • 4 Points
  • 5 Points
  • 6 Points
  • 7 Points
  • 8 Points
  • 9 Points
  • 10 Points
  • 11 Points
  • 12 Points
  • 13 Points
  • 14 Points
  • 15 Points
  • >15 Points

• Star Rating:

  Select 5 Stars (0-3 Points) 4 Stars (4-8 Points) 3 Stars (9-15 Points) No Grade (>15 Points or any Critical 8 Point Food Safety Failure) Not Applicable

  • 5 Stars (0-3 Points)
  • 4 Stars (4-8 Points)
  • 3 Stars (9-15 Points)
  • No Grade (>15 Points or any Critical 8 Point Food Safety Failure)
  • Not Applicable

• Inspection Notes/Details of Complaint & Outcome:

• Inspection Result:<br>Note: All assessment items marked as' Fail' must be addressed by the specified due date. Items marked as 'Fail-Major' or 'Fail-Critical' have the potential to significantly impact food safety and should be addressed as a priority.

  SATISFACTORY

  UNSATISFACTORY

• Further Action Required by Environmental Health Officer:

  Select WARNING LETTER FOLLOW-UP INSPECTION IMPROVEMENT NOTICE PENALTY NOTICE(S) PROHIBITION ORDER

  • WARNING LETTER
  • FOLLOW-UP INSPECTION
  • IMPROVEMENT NOTICE
  • PENALTY NOTICE(S)
  • PROHIBITION ORDER

• A Follow-Up Inspection Will Take Place On/Or After The Following Date:

  Date

• Proprietor/Employee:

  Sign

• Environmental Health Officer:

  Sign

• Contact Details:

  Select

STANDARD 3.2.2A FOOD SAFETY MANAGEMENT TOOLS, FACT SHEETS, GUIDES & TRAINING

• Standard 3.2.2A Food Safety Management Tools
  Food service, caterer and related retail businesses in NSW need to meet new food safety requirements in the Australia New Zealand Food Standards Code (the Code). The requirements apply to most businesses from 8 December 2023.
  
  School canteens, children's services that supply food, supermarkets, greengrocers, delis, coffee vendors that sell food, correctional centres and boarding schools have until 8 December 2024 to comply.
  
  Further information can be found here:
  https://www.foodauthority.nsw.gov.au/retail/standard-322a-food-safety-management-tools.
  
  Information for food businesses such as fact sheets and guides can be found on the NSW Food Authority website at:
  https://www.foodauthority.nsw.gov.au/resource-centre/factsheets-guides-and-policies.
  
  Food Handler Basics is a free, non-accredited, online training course developed by the Food Authority. The course covers the basic knowledge requirements for food handlers in Standard 3.2.2A of the Food Standards Code. Further details can be found here:
  https://www.foodauthority.nsw.gov.au/training/food-handler-basics-training

GENERAL REQUIREMENTS

• 1. Food business has notified current details to Canterbury Bankstown Council as appropriate regulatory authority - [Standard 3.2.2 Clause 4]

  Yes

  Fail-Minor [Registration Form]

  Fail-Minor [Details Obtained]

• FAIL-MINOR:
  Food business did not notify Council the current details of the business.
  
  ACTION REQUIRED:
  Notify Canterbury-Bankstown Council the current details of the food business using the online Food Business Registration Form which can be found on the Council website at: https://www.cbcity.nsw.gov.au/onlineservices/food-premises-registration-form

• DUE DATE:

  Date

• FAIL-MINOR:
  Food business did not notify Council the current details of the business.
  
  ACTION REQUIRED:
  1. The Business details were obtained prior to and/or during the inspection by the Environmental Health Officer.
  2. If Business details change in the future then notify Canterbury-Bankstown Council the current details of the food business using the Food Business Registration Form which can be found on the Council website at: https://www.cbcity.nsw.gov.au.

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

  Yes

  Fail-Minor

  Not Applicable

• Food Safety Supervisor Name:

• FSS Certificate Expiry Date:

  Date

• FAIL-MINOR:
  One or more of the following was noted:
  1. No Food Safety Supervisor was appointed;
  2. No Food Safety Supervisor Certificate on the premises at time of inspection;
  3. Food Safety Supervisor Certificate had expired;
  4. Food Safety Supervisor named on certificate is no longer an employee;
  5. Business failed to continue to have Food Safety Supervisor for premises.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Appoint a Food Safety Supervisor or complete recertification training if applicable; and
  2. Send a copy of the Food Safety Supervisor Certificate to the Environmental Health Officer via the email address listed in contact details on this report; and
  3. Keep the Food Safety Supervisors Certificate on the premises at all times.

• DUE DATE:

  Date

• 3. Food handlers have the skills and knowledge to handle food safely [Standard 3.2.2 Clause 3]

  Yes

  Fail-Minor

  Fail-Major

• FAIL-MINOR:
  One instance was noted where a food handler did not have skills and knowledge in food safety and food hygiene matters commensurate with their work activities.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Food business is to ensure all persons undertaking or supervising food handling operations have skills and knowledge in food safety and food hygiene matters commensurate with their work activities.

• DUE DATE:

  Date

• FAIL-MAJOR:
  Two or more instances were noted where a food handler did not have skills and knowledge in food safety and food hygiene matters commensurate with their work activities.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Food business is to ensure all persons undertaking or supervising food handling operations have skills and knowledge in food safety and food hygiene matters commensurate with their work activities.

• DUE DATE:

  Date

• 3a. Food handlers completed a food safety training course OR can demonstrate skills and knowledge commensurate with prescribed activities [Standard 3.2.2A Clause 10]

  Yes

  No

  Not applicable

• FAIL:
  The food business failed to ensure that each food handler who engages in a prescribed activity had, before engaging in that activity:
  (a) completed a food safety training course; or
  (b) skills and knowledge of food safety and hygiene commensurate with that specific prescribed activity.
  
  ACTION REQUIRED:
  The food business is to ensure that the relevant food handlers undertake food safety training in each of the following:
  (a) safe handling of food; and
  (b) food contamination; and
  (c) cleaning and sanitising of food premises and equipment; and
  (d) personal hygiene.
  
  Food Handler Basics is a free, non-accredited, online training course developed by the Food Authority. The course covers the basic knowledge requirements for food handlers in Standard 3.2.2A of the Food Standards Code. Further details can be found here:
  https://www.foodauthority.nsw.gov.au/training/food-handler-basics-training

• DUE DATE:

  Date

• 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 used by date [Food Act 2003 s. 16/17]

  Yes

  Fail-Major

• FAIL-MAJOR:
  Damaged, deteriorated and/or perished food was found.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Dispose of all damaged food (includes cracked or dirty eggs), deteriorated food, perished food, and food past its use by date; and
  2. Do not handle or sell food that is unsafe or unsuitable.

• DUE DATE:

  Date

FOOD HANDLING CONTROLS FSS 3.2.2

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

  Yes

  Fail-Minor

  Fail-Major

  Fail-Critial

• FAIL-MINOR:
  Breach is generally isolated in nature, no systemic breakdown in procedures, and risk to food safety is unlikely.
  One or more of the following non-compliances listed below was observed:
  1. Food delivery left unattended outside the premises;
  2. Food stored directly on floor;
  3. Food stored in non-food grade and/or damaged containers: and or unclean/unsanitary containers;
  4. Food was not covered;
  5. Raw food stored above or not stored separate to cooked or ready-to-eat food;
  6. Other.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Take all practicable measures to ensure that the food received, stored, prepared, displayed is protected from the likelihood of contamination; and
  2. Store all raw foods, such as meat, chicken and seafood below or separate to cooked and ready-to-eat food to prevent cross contamination; and
  3. Ensure that all food is stored in clean sealed food grade containers and/or in sealed original food grade packaging; and
  4. Do not store food directly on the floor (includes cool room and freezer room where applicable); and
  5. All food that is stored on shelving should have the lowest shelf at least 150 mm above the floor to allow effective cleaning of the floor; and
  6. Dispose of all damaged and non-food grade containers.
  
  Note: Plastic laundry tubs, large plastic storage buckets, ice cream containers, garbage bins, colanders with holes and the like are not designed for the storage of food. Always make sure to look for the appropriate symbols on the bottom of the containers to make sure it is not only safe for food storage, but also safe for the intended use.

• DUE DATE:

  Date

• FAIL-MAJOR:
  Breach is generally not isolated in nature, there may be a systemic breakdown in procedures, and risk to food safety is likely.
  One or more of the following non-compliances listed below was observed:
  1. Food delivery left unattended outside the premises;
  2. Food stored directly on floor;
  3. Food stored in non-food grade and/or damaged containers: and or unclean/unsanitary containers;
  4. Food was not covered;
  5. Raw food stored above or not stored separate to cooked or ready-to-eat food;
  6. Other.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Take all practicable measures to ensure that the food received, stored, prepared, displayed is protected from the likelihood of contamination; and
  2. Store all raw foods, such as meat, chicken and seafood below or separate to cooked and ready-to-eat food to prevent cross contamination; and
  3. Ensure that all food is stored in clean sealed food grade containers and/or in sealed original food grade packaging; and
  4. Do not store food directly on the floor (includes cool room and freezer room where applicable); and
  5. All food that is stored on shelving should have the lowest shelf at least 150 mm above the floor to allow effective cleaning of the floor; and
  6. Dispose of all damaged and non-food grade containers.
  
  Note: Plastic laundry tubs, large plastic storage buckets, ice cream containers, garbage bins, colanders with holes and the like are not designed for the storage of food. Always make sure to look for the appropriate symbols on the bottom of the containers to make sure it is not only safe for food storage, but also safe for the intended use.

• DUE DATE:

  Date

• FAIL-CRITICAL:
  Breach generally not isolated in nature, systemic breakdown in procedures has occurred, and is very likely or has impacted directly on food safety.
  One or more of the following non-compliances listed below was observed:
  1. Food delivery left unattended outside the premises;
  2. Food stored directly on floor;
  3. Food stored in non-food grade and/or damaged containers: and or unclean/unsanitary containers;
  4. Food was not covered;
  5. Raw food stored above or not stored separate to cooked or ready-to-eat food;
  6. Other.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Take all practicable measures to ensure that the food received, stored, prepared, displayed is protected from the likelihood of contamination; and
  2. Store all raw foods, such as meat, chicken and seafood below or separate to cooked and ready-to-eat food to prevent cross contamination; and
  3. Ensure that all food is stored in clean sealed food grade containers and/or in sealed original food grade packaging; and
  4. Do not store food directly on the floor (includes cool room and freezer room where applicable); and
  5. All food that is stored on shelving should have the lowest shelf at least 150 mm above the floor to allow effective cleaning of the floor; and
  6. Dispose of all damaged and non-food grade containers.
  
  Note: Plastic laundry tubs, large plastic storage buckets, ice cream containers, garbage bins, colanders with holes and the like are not designed for the storage of food. Always make sure to look for the appropriate symbols on the bottom of the containers to make sure it is not only safe for food storage, but also safe for the intended use.

• DUE DATE:

  Date

• 6. Names and addresses are available for manufacturer, supplier or importer of food [Clause 5(2)]

  Yes

  Fail-Minor

• FAIL-MINOR:
  When requested the food business was unable to provide information in relation to food on the food premises.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Maintain records of all food received by the food business including the name and business address in Australia of the vendor, manufacturer, packer or importer and the prescribed name or designation of the food.

• DUE DATE:

  Date

• 7. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5°C or above 60°C. Frozen food is hard frozen [Clause 5(3), 6(2), 8(5) and 10(b) and (c)]

  Yes

  Fail-Minor

  Fail-Major

  Fail-Critical

  Not Applicable

• FAIL-MINOR:
  Temperature control was generally satisfactory, however one isolated minor temperature non-compliance was observed (between 1-2°C above or below requirements).
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Ensure the temperature of all potentially hazardous foods received, stored, and displayed are kept under temperature control at either 5°C or below or 60°C or above; and
  2. Where applicable, ensure all potentially hazardous foods received that are intended to be frozen are frozen when accepted.

• DUE DATE:

  Date

• FAIL-MAJOR:
  Isolated instances of temperature non-compliance across the premises, ranging between 5-10°C above or below requirements. See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Ensure the temperature of all potentially hazardous foods received, stored, and displayed are kept under temperature control at either 5°C or below or 60°C or above; and
  2. Where applicable, ensure all potentially hazardous foods received that are intended to be frozen are frozen when accepted.

• DUE DATE:

  Date

• FAIL-CRITICAL:
  Multiple non-compliances across the premises that are significant (between 5-10°C), or single severe instance of non-compliance (in excess of 10°C) above or below requirements.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Ensure the temperature of all potentially hazardous foods received, stored, and displayed are kept under temperature control at either 5°C or below or 60°C or above; and
  2. Where applicable, ensure all potentially hazardous foods received that are intended to be frozen are frozen when accepted.

• DUE DATE:

  Date

• 7a. Food business can substantiate compliance with item 7 above through records or demonstration (Category 1 businesses only) [Standard 3.2.2A Clause 12]

  Yes

  No

  Not applicable

• Choose which prescribed provisions require records to be kept:

  Select Receipt Storage Display Transport

  • Receipt
  • Storage
  • Display
  • Transport

• PRESCRIBED PROVISION - RECEIPT [Standard 3.2.2 Clause 5(3)]:
  A food business must, when receiving potentially hazardous food (PHF), take all practicable measures to ensure it only accepts potentially hazardous food that is at 5°C or below; or 60°C or above.
  OR
  Unless the food business transporting the food demonstrates that the temperature of the food, having regard to the time taken to transport the food, will not adversely affect the microbiological safety of the food.
  
  WHAT NEEDS TO BE SHOWN:
  The temperature of PHF when received OR the time arrangement with the supplier showing the food safety has not beenadversely affected during food transport.
  
  WHAT NEED TO BE RECORDED:
  Date food received and food temperature OR the time taken to deliver food.
  
  FREQUENCY:
  Each delivery.

• DUE DATE:

  Date

• PRESCRIBED PROVISION - STORAGE - [Standard 3.2.2 Clause 6(2)(a)]:
  A food business must, when storing potentially hazardous food (PHF) store it under temperature control at 5°C or below; or 60°C or above.
  
  WHAT NEEDS TO BE SHOWN:
  The temperature of PHF during storage.
  
  WHAT NEED TO BE RECORDED:
  The temperature of PHF during storage and date.
  
  FREQUENCY:
  Daily or as often as instructed in a standard operating procedure (SOP).

• DUE DATE:

  Date

• PRESCRIBED PROVISION - DISPLAY - [Standard 3.2.2 Clause 8(5)(a)]:
  A food business must, when displaying potentially hazardous food (PHF) display it under temperature control at 5°C or below; or 60°C or above.
  
  WHAT NEEDS TO BE SHOWN:
  That PHF is displayed at 5°C or below; or 60°C or above, or total time out of temperature control does not exceed 4
  hours (2 hr/4 hr rule, see Appendix 2 below).
  
  WHAT NEED TO BE RECORDED:
  The temperature of PHF on display or the length of time foods are on display, and date.
  
  FREQUENCY:
  Daily or as often as instructed in a standard operating procedure (SOP).

• DUE DATE:

  Date

• PRESCRIBED PROVISION - TRANSPORT - [Standard 3.2.2 Clause 10(b)]:
  A food business must, when transporting food transport potentially hazardous food keep it under temperature control at either 5°C or below; or 60°C or above.
  
  WHAT NEEDS TO BE SHOWN:
  That PHF is displayed at 5°C or below; or 60°C or above, or total time out of temperature control does not exceed 4
  hours (2 hr/4 hr rule, see Appendix 2 below).
  
  WHAT NEED TO BE RECORDED:
  The temperature of PHF on display or the length of time foods are on display, and date.
  
  FREQUENCY:
  Daily or as often as instructed in a standard operating procedure (SOP).

• DUE DATE:

  Date

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

  Yes

  Fail-Major

  Fail-Critical

  Not Applicable

• FAIL-MAJOR:
  One isolated instance where the food business did not take all necessary steps to prevent the likelihood of food being contaminated when processing food.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Take all practicable measures to process only safe and suitable food and when processing food take all necessary steps to prevent the likelihood of food being contaminated; and
  2. The food business must, where a process step is needed to reduce to safe levels any pathogens that may be present in the food, use a process step that is reasonably known to achieve the microbiological safety of the food.

• DUE DATE:

  Date

• FAIL-CRITICAL:
  Two or more instances where the food business did not take all necessary steps to prevent the likelihood of food being contaminated when processing food.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Take all practicable measures to process only safe and suitable food and when processing food take all necessary steps to prevent the likelihood of food being contaminated; and
  2. The food business must, where a process step is needed to reduce to safe levels any pathogens that may be present in the food, use a process step that is reasonably known to achieve the microbiological safety of the food.

• DUE DATE:

  Date

• 8a. Food business can substantiate compliance with item 8 above through records or demonstration (Category 1 businesses only) [Standard 3.2.2A Clause 12]

  Yes

  No

  Not applicable

• PRESCRIBED PROVISION - PROCESSING - [Standard 3.2.2 Clause 7(1)(b)(ii)]:
  A food business must, when processing food, and where a process step is needed to reduce to safe levels any pathogens that may be present in the food – use a process step that is reasonably known to achieve the microbiological safety of the food.
  
  WHAT NEEDS TO BE SHOWN:
  That a pathogen reduction step (killing or reduction step) has been used on PHF to achieve safety of the food (i.e. destroying
  pathogens potentially present).
  
  WHAT NEED TO BE RECORDED:
  The date and outcome of the pathogen reduction step e.g.
  • temperature of cooked food;
  • pH of acidified/ fermented food;
  • time & temperature of pasteurised or sous vide food;
  • water activity (aw) of dried foods.
  
  FREQUENCY:
  Per batch or as often as instructed in a standard operating procedure (SOP).

• DUE DATE:

  Date

• 9. Cooked potentially hazardous food (PHF) is cooled rapidly (2+4 hour rule); items thawed correctly; processed quickly [Clause 7(2) and (3)]

  Yes

  Fail-Major

  Fail-Critical

  Not Applicable

• FAIL-MAJOR:
  One isolated instance where potentially hazardous food was not cooled to 5°C or below within 6 hours or not thawed correctly.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Portion prepared food into small containers to increase the rate of cooling; and
  2. Ensure food is cooled within 2 hours - from 60°C to 21°C; and within a further 4 hours - from 21°C to 5°C; and
  3. When frozen potentially hazardous foods are thawed, ensure the thawed portion of the food is kept for a minimum time at
  temperatures that support the growth of foodborne pathogens.
  
  Note: There are several ways that frozen potentially hazardous food can be safely thawed: (a) Under refrigeration; (b) Under running water; (c) Microwave; (d) As part of the cooking process.

• DUE DATE:

  Date

• FAIL-CRITICAL:
  Two or more instances where potentially hazardous food was not cooled to 5°C or below within 6 hours or thawed incorrectly.
  See notes above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Portion prepared food into small containers to increase the rate of cooling; and
  2. Ensure food is cooled within 2 hours - from 60°C to 21°C; and within a further 4 hours - from 21°C to 5°C; and
  3. When frozen potentially hazardous foods are thawed, ensure the thawed portion of the food is kept for a minimum time at
  temperatures that support the growth of foodborne pathogens.
  
  Note: There are several ways that frozen potentially hazardous food can be safely thawed: (a) under refrigeration; (b) under running water; (c) microwave; (d) as part of the cooking process.

• DUE DATE:

  Date

• 9a. Food business can substantiate compliance with item 9 above through records or demonstration (Category 1 businesses only) [Standard 3.2.2A Clause 12]

  Yes

  No

  Not applicable

• Choose which prescribed provisions require records to be kept:

  Select Processing [No Control Step] Cooling

  • Processing [No Control Step]
  • Cooling

• PRESCRIBED PROVISION - PROCESSING - [Standard 3.2.2 Clause 7(2)]:
  A food business must, when processing potentially hazardous food (PHF) that is not undergoing a pathogen control step, ensure that the time the food remains at temperatures that permit the growth of infectious or toxigenic microorganisms in the food is minimised.
  
  WHAT NEEDS TO BE SHOWN:
  The time that ready-to-eat PHF is in the temperature danger zone (between 5°C and 60°C) is minimised and does not make the food unsafe.
  
  WHAT NEED TO BE RECORDED:
  The time taken to prepare and then re-refrigerate ready-to-eat PHF or the method used to thaw ready-to-eat PHF, and date.
  
  FREQUENCY:
  Per batch and/or as often as instructed in standard operating procedure (SOP).

• DUE DATE:

  Date

• PRESCRIBED PROVISION - COOLING - [Standard 3.2.2 Clause 7(3)]:
  A food business must, when cooling cooked potentially hazardous food, cool the food:
  (a) within two hours – from 60°C to 21°C; and (b) within a further four hours – from 21°C to 5°C unless the food business demonstrates that the cooling process used will not adversely affect the microbiological safety of the food.
  
  WHAT NEEDS TO BE SHOWN:
  That cooked PHF has cooled to prescribed temperatures within the required timeframes.
  
  WHAT NEED TO BE RECORDED:
  The time and temperatures of the food during the cooling process i.e. the length of time taken for food to cool from 60°C to 21°C, and the time then taken to cool food from 21°C to 5°C, and date.
  
  FREQUENCY:
  Per batch and/or as often as instructed in standard operating procedure (SOP).

• DUE DATE:

  Date

• 10. Reheating of PHF is rapid - oven, stove top or microwave but not bain marie [Clause 7(4)]

  Yes

  Fail-Critical

  Not Applicable

• FAIL-CRITIAL:
  Potentially hazardous food for hot holding was not reheated rapidly by stovetop or microwave.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. All potentially hazardous food to be reheated for hot holding is to be heated rapidly by stovetop or microwave only; and
  2. Do not reheat potentially hazardous food using the bain marie.

• DUE DATE:

  Date

• 10a. Food business can substantiate compliance with item 10 above through records or demonstration (Category 1 businesses only) [Standard 3.2.2A Clause 12]

  Yes

  No

  Not applicable

• PRESCRIBED PROVISION - REHEATING - [Standard 3.2.2 Clause 7(4)]:
  A food business must, when reheating previously cooked and cooled potentially hazardous food (PHF) to hold it hot, use a heat
  process that rapidly heats the food to a temperature of 60°C or above, unless the food business demonstrates that the heating process used will not adversely affect the microbiological safety of the food.
  
  WHAT NEEDS TO BE SHOWN:
  That cooked and cooled PHF is reheated rapidly (within 2 hours) to 60°C or above.
  
  WHAT NEED TO BE RECORDED:
  The length of time taken to reheat the food and the temperature the food is reheated to, and date.
  
  FREQUENCY:
  Per batch and/or as often as instructed in standard operating procedure (SOP).

• DUE DATE:

  Date

• 11. Self-serve bar is supervised, has separate utensils and sneeze guard [Clause 8(2)]

  Yes

  Fail-Minor

  Not Applicable

• FAIL-MINOR:
  The ready-to-eat food (unpackaged) self-serve display did not have one or more the following controls in place:
  1. Was not effectively supervised so that any food that is contaminated by a customer or is likely to have been so contaminated removed from display without delay;
  2. Did not provide separate serving utensils for each food or other dispensing methods to minimise the likelihood of the food being contaminated;
  3. Did not provide protective barriers such as a sneeze guard to minimise the likelihood of contamination by customers.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Ensure the self-serve food display unit is supervised when operating, has separate utensils, and has a sneeze guard is installed so that the food is protected from the likelihood of contamination at all times.

• DUE DATE:

  Date

• 12. Food wraps and containers will not cause contamination [Clause 9]

  Yes

  Fail-Minor

  Not Applicable

• FAIL-MINOR:
  The food business was not using clean, uncontaminated food grade packaging for packaging food.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The food business must, when packaging food only use packaging material that is fit for its intended use and only use material that is not likely to cause food contamination.

• DUE DATE:

  Date

• 13. Food for disposal is identified and separated from normal stock [Clause 11]

  Yes

  Fail-Minor

• FAIL-MINOR:
  Food for disposal was not clearly identified and was not kept separate to food for consumption.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Ensure that all food for disposal is clearly identified when held and kept separate to food for consumption.

• DUE DATE:

  Date

HEALTH & HYGIENE FSS 3.2.2

• 14. Food handlers wash and dry hands thoroughly using hand wash facilities [Clause 15(4)]

  Yes

  Fail-Major

  Not Observed

• FAIL-MAJOR
  A food handler was observed doing one or more the following:
  1. Washing their hands in an equipment or food preparation sink;
  2. Not thoroughly cleaning their hands using soap or other effective means, and warm running water;
  3. Not thoroughly drying their hands with a single-use towel.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. All food handlers must when washing their hands use the dedicated hand washing facilities provided; and
  2. All food handlers must thoroughly clean their hands using soap, warm running water, and must thoroughly dry hands using single use towels.

• DUE DATE:

  Date

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

  Yes

  Fail-Minor

  Not Observed

• FAIL-MINOR
  A food handler was observed making unnecessary contact with ready-to-eat foods.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The food business must take all practicable measures to ensure food handlers when engaging in any food handling operation do no have any unnecessary contact with ready-to-eat food.
  Note: This can be achieved through the use of gloves, utensils and food wraps.

• DUE DATE:

  Date

• 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 [Clause 15(1)(e)-(g) and Clause 18(3)(c)]

  Yes

  Fail-Major

  Not Observed

• FAIL-MAJOR:
  Food handler was observed doing one or more of the following:
  1. Smoking/spitting in a food handling area;
  2. Sneezing/coughing/blowing over exposed food or food contact surface;
  3. Other.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The food business must take all practicable measures to ensure food handlers do not spit or smoke in food handling areas; or eat, sneeze, blow or cough over exposed food or food contact surface.

• DUE DATE:6

  Date

• 17. Food handlers take all practicable measures not to contaminate food/surfaces; have clean clothing, waterproof bandages [Clause 15(1)(a) and (c) and Clause 18(3)(a)]

  Yes

  Fail-Minor

• FAIL-MINOR:
  Food handler was observed doing one or more of the following:
  1. Not take all practicable measures not to contaminate food/surfaces;
  2. Not have clean clothing;
  3. Not use waterproof bandages/dressings on exposed wounds;
  4. Other.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The food business must take all practicable measures to ensure food handlers when engaging in any food handling operation take all practicable measures to ensure their body, anything from their body, and anything they are wearing does not contaminate food or surfaces likely to come into contact with food.

• DUE DATE: 3.

  Date

• 18. Food handlers wash hands when contaminated; before commencing/recommencing work and after: using the toilet, sneezing, smoking, handling raw meat, cleaning [Clause 15(2) and (3)]

  Yes

  Fail-Critical

  Not Observed

• FAIL-CRITICAL:
  Food handler was observed not washing hands:
  1. Before commencing/recommencing work;
  2. Immediately after using toilet;
  3. Immediately after smoking or using tobacco or similar substances;
  4. Immediately after coughing, sneezing, using a handkerchief or disposable tissue;
  5. Immediately after eating or drinking;
  6. After touching their hair, scalp or a body opening;
  7. Immediately before working with ready-to-eat food after handling raw food/money;
  8. After cleaning duties/handling garbage;
  9. After handling animals or children;
  10. Other.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Ensure all food handlers wash their hands when contaminated; before commencing/recommencing work and after: using the toilet, sneezing, smoking, handling raw meat, and cleaning.

• DUE DATE:

  Date

• 19. Food handlers do not handle food if ill (vomiting/gastro) [Clause 14 and 16]

  Yes

  Fail-Critical

• FAIL-CRITICAL:
  Food business did not prevent an ill food handler from handling food.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The food business must ensure that food handlers do not handle food if ill (vomiting, gastro).

• DUE DATE:

  Date

• 20. Hand washing facilities easily accessible and used only for washing of hands, arms and face [Clause 17(1)]

  Yes

  Fail-Minor

• FAIL-MINOR:
  The hand wash facilities were:
  1. Not easily accessible or blocked; and/or
  2. Used to clean equipment; and/or
  3. Other.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Ensure there is easy access to the hand washing facilities at all times; and, the hand washing facilities are only used for the washing of hands, arms and face.

• DUE DATE:

  Date

• 21. Hand washing facilities installed and have warm running water through single spout, single use towels and soap [Clause 17(1)]

  Yes

  Fail-Major

  Fail-Critical

  Fail-Critical [No HWF]

• FAIL-MAJOR:
  Hand wash facilities were not supplied with one of the following:
  1. Warm running water; or
  2: Single use towels; or
  3. Soap.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Maintain at all times a supply of soap, single use towels and warm running water at each of the hand washing facilities (includes hand washing facilities at toilets); and
  2. A waste receptacle for used towels shall be also provided.

• DUE DATE:

  Date

• FAIL-CRITICAL:
  Hand wash facilities were not supplied with two or more of the following:
  1. Warm running water; or
  2: Single use towels; or
  3. Soap.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Maintain at all times a supply of soap, single use towels and warm running water at each of the hand washing facilities (includes hand washing facilities at toilets); and
  2. A waste receptacle for used towels shall be also provided.

• DUE DATE:

  Date

• FAIL-CRITICAL - NO HAND WASH FACILITIES INSTALLED:
  Hand wash facilities were not installed where open food is handled.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Install a hand washing facility where open food is handled. The hand wash basin must be located and installed in such a way that they are not obstructed, are at bench height either permanently fixed to a wall, to a supporting frame or set in a bench top and is accessible no further than 5 metres away from any place where food handlers are handling open food; and
  2. The hand wash basin is to have a permanent supply of warm running potable water mixed to a temperature of at least 40°C and delivered through a single outlet. It must also be fitted with a hands-off type tap set; and
  3. Single use hand towels and soap must be provided and serviced from a dispenser adjacent to the hand wash basin (includes hand washing facilities at toilets); and
  4. A waste receptacle for used towels shall be also provided.
  
  Note: Hand washing facilities must be also be located immediately adjacent to any toilets (or cubicles) that are part of the food premises. A basin in the toilet cubicle or immediately outside the cubicle is deemed suitable.

• DUE DATE:

  Date

CLEANING & SANITISING FSS 3.2.2

• 22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness [Clause 19]

  Yes

  Fail-Minor

  Fail-Major

  Fail-Critial

• FAIL-MINOR:
  One isolated cleaning issue involving non-food contact surfaces (includes unclean storage areas).
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Clean and keep clean the item listed above.

• DUE DATE:

  Date

• FAIL-MAJOR:
  Multiple cleaning issues involving non-food contact surfaces (includes unclean storage areas).
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Clean and keep clean the entire food premises including (but not limited to) the following: walls, floors, coving, ceilings and doors; and
  2. Clean and keep clean all the fixtures, fittings and equipment including (but not limited to) the following: cooking equipment, appliances, refrigerators, freezers, pipework, conduits, shelving, benches, cupboards, mechanical ventilation canopy, ductwork, and filters. Note: Includes coolrooms and/or freezer rooms where applicable.

• DUE DATE:

  Date

• FAIL-CRITICAL:
  1. Widespread cleaning issues involving non-food contact surfaces (includes unclean storage areas);
  AND
  2. Exposed food is handled in vicinity of unclean surfaces;
  AND
  3. No documented procedures in place regarding cleaning;
  AND
  4. Circumstances generally warranting issuing of a 24 hour improvement notice or prohibition order;
  OR
  5. Poor cleaning standards are contributing to a pest problem within the premises.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Clean and keep clean the entire food premises including (but not limited to) the following: walls, floors, coving, ceilings and doors; and
  2. Clean and keep clean all the fixtures, fittings and equipment including (but not limited to) the following: cooking equipment/appliances, refrigerators, freezers, pipework, conduits, shelving, benches, cupboards, mechanical ventilation canopy and filters. Note: Includes coolrooms and/or freezer rooms where applicable.

• DUE DATE:

  Date

• 23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (chemicals or dishwasher) [Clause 20]

  Yes

  Fail-Minor

  Fail-Major

  Fail-Critical

  Not Applicable

• FAIL-MINOR:
  One isolated instance where a food contact surface or eating or drinking utensil was not in a clean and sanitary condition.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Implement a cleaning and sanitising process that ensures all food contact surfaces of equipment and eating and drinking utensils are maintained to an appropriate standard of cleanliness and are kept in a sanitary condition; and
  2. Train all relevant staff in the above-mentioned process; and
  3. Be able to demonstrate the cleaning and sanitising process at the next inspection.
  
  Note: Sanitising can be achieved by using specific sanitising chemicals for example bleach, food grade sanitiser and/or the use of a commercial dishwasher.

• DUE DATE:

  Date

• FAIL-MAJOR:
  1. One or two instances where food contact surfaces and/or eating or drinking utensils were not in a clean and sanitary condition; OR
  2. No evidence of an appropriate santising method/process in use.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Implement a cleaning and sanitising process that ensures all food contact surfaces of equipment and eating and drinking utensils are maintained to an appropriate standard of cleanliness and are kept in a sanitary condition; and
  2. Train all relevant staff in the above-mentioned process; and
  3. Be able to demonstrate the cleaning and sanitising process at the next inspection.
  
  Note: Sanitising can be achieved by using specific sanitising chemicals for example bleach, food grade sanitiser and/or the use of a commercial dishwasher.

• DUE DATE:

  Date

• FAIL-CRITICAL:
  1. Widespread instances of where food contact surfaces and/or eating or drinking utensils were not in a clean and sanitary condition;
  AND
  2. Exposed food is handled in the vicinity of unclean surfaces;
  AND
  3. No documented procedures in place regarding cleaning;
  AND
  4. No evidence of an appropriate sanitising method/process in use;
  AND
  5. Circumstances generally warranting issuing of a 24 hour improvement notice or prohibition order.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Implement a cleaning and sanitising process that ensures all food contact surfaces of equipment and eating and drinking utensils are maintained to an appropriate standard of cleanliness and are kept in a sanitary condition; and
  2. Train all relevant staff in the above-mentioned process; and
  3. Be able to demonstrate the cleaning and sanitising process at the next inspection.
  
  Note: Sanitising can be achieved by using specific sanitising chemicals for example bleach, food grade sanitiser and/or the use of a commercial dishwasher.

• DUE DATE:

  Date

• 23a. Food business can substantiate compliance with item 23 above through records or demonstration (Category 1 businesses only) [Standard 3.2.2A Clause 12]

  Yes

  No

  Not applicable

• PRESCRIBED PROVISION - CLEANING AND SANITISING - [Standard 3.2.2 Clause 20]:
  (1) A food business must ensure the following equipment is in a clean and sanitary condition in the circumstances set out
  below-
  (a) eating and drinking utensils - immediately before each use;
  and
  (b) the food contact surfaces of equipment - whenever food that will come into contact with the surface is likely to be contaminated.
  
  WHAT NEEDS TO BE SHOWN:
  That eating and drinking utensils and food contact surfaces have been cleaned and sanitised when required.
  
  WHAT NEED TO BE RECORDED:
  If using heat, the temperature the water reaches to sanitise the surfaces, date.
  If using chemicals, how and when the chemicals are used to sanitise the food contact surfaces, date.
  If using a commercial dishwasher, the setting recommended by the manufacturer for sanitising.
  
  FREQUENCY:
  Daily or as often as instructed in standard operating procedure (SOP).

• DUE DATE:

  Date

TEMPERATURE MEASURING DEVICE & SINGLE USE ITEMS FSS 3.2.2

• 24. Accurate temperature measuring device readily accessible (digital probe thermometer accurate to +/- 1 degree Celsius) [Clause 22]

  Yes

  Fail-Minor

  Not Applicable

• FAIL-MINOR:
  No working thermometer was readily accessible at the time of the inspection.
  
  ACTION REQUIRED:
  1. Provide a digital probe thermometer that is accurate to +/- 1 °C; and
  2. Ensure the thermometer is working and readily accessible at all times; and
  3. Ensure the thermometer is cleaned and sanitised before and after use.

• DUE DATE:

  Date

• 25. Single-use items protected from contamination and not reused (drinking straws, disposable utensils) [Clause 23]

  Yes

  Fail-Minor

  Not Applicable

• FAIL-MINOR:
  Single-use items:
  1. Were reused:
  2. Handled by Customer then put back for reuse;
  3. Were dropped on floor and then put back for reuse;
  4. Had evidence of contamination by pests;
  5. Had damaged outer packaging;
  6. Other.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Do not use single use items that will contaminated food and/or allow the transmission of infectious diseases; and
  2. Do not reuse single use items.

• DUE DATE:

  Date

ANIMALS & PESTS FSS 3.2.2

• 26. Animals not permitted in areas in which food is handled [Clause 24(1)(a)]

  Yes

  Fail-Minor

• FAIL-MINOR:
  Live animals were observed in areas where food is handled.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Remove all live animals from areas where food is handled; and
  2. The food business must not permit live animals in areas where food is handled.

• DUE DATE:

  Date

• 27. Practical pest exclusion measures used (screens, seals) [Clause 24(1)(b)]

  Yes

  Fail-Minor

• FAIL-MINOR:
  One of more of the following were observed:
  1. Fly screen missing/defective on external doors and/or windows;
  2. Weather strip missing/defective at base of external doors;
  3. Gaps/holes in doors/windows/walls/floors and/or ceilings;
  4. Self-closing door mechanisms missing/defective on external doors;
  5. Other.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Where applicable repair, replace or install fly screens on all external doors and external windows; and
  2. Where applicable repair, replace or install weather strips at the base of external door(s); and
  3. Seal all gaps/holes in doors, windows, walls, ceilings and floors in the entire food premises; and
  4. Where applicable repair, replace, or install self-closing door mechanisms on all external doors.

• DUE DATE:

  Date

• 28. Practical measures to eradicate and prevent harbourage of pests used (housekeeping, stock rotation, pest controller) [Clause 24(1)(c)]

  Yes

  Fail-Minor

• FAIL-MINOR:
  At the time of the inspection there was no evidence that practicable measures had been taken to
  1. Eradicate pests on the food premises; and/or
  2. Prevent the harbourage of pests on the food premises.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  
  1. PEST ERADICATION:
  The business must take the following practicable measures to eradicate pests on food premises:
  1. Implement a pest control plan with regular pest inspections and treatments;
  2. Consider engaging a professional pest controller — while not a legal requirement it may be necessary if pests cannot be adequately controlled by the food business;
  3. Use chemicals (suitable sprays or baits) or physical means (traps, electric insect controls) to kill or remove pests from the food premises.
  4. Provide evidence of what pest control activities were undertaken at the next inspection and by emailing evidence to the Environmental Health Officer via the email address listed in contact details on this report.
  
  2. PREVENT PEST HARBOURAGE:
  The business must take the following practicable measures to prevent harbouring pests on food premises:
  1. Keep the inside and outside of the premises clean;
  2. Regularly check the premises and equipment for signs of pest activity (e.g. droppings, scratch marks and feathers) and treat affected areas as necessary;
  3. Store food and other items off the floor;
  4. Keep food and waste in sealed containers;
  5. Ensure rubbish is regularly removed;
  6. Ensure there is no unnecessary equipment or fixtures stored on the food premises;
  7. Use pest repellents or lure traps;
  8. Implement a suitable pest control plan, which may involve a licensed pest controller.

• DUE DATE:

  Date

• 29. No signs of insect infestation or rodent activity in premises (faeces, egg casings, teeth marks) [Clause 24(1)]

  Yes

  Fail-Minor

  Fail-Major

  Fail-Critial

• FAIL-MINOR:
  1. Small number of pest sightings and pest activity observed during the inspection;
  AND
  2. No evidence of infestation, breeding or excreta;
  AND
  3. Steps have been taken to control the pests.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The business must take the following practicable measures to eradicate pests on food premises:
  1. Implement a pest control plan with regular pest inspections and treatments;
  2. Consider engaging a professional pest controller — while not a legal requirement it may be necessary if pests cannot be adequately controlled by the food business;
  3. Use chemicals (suitable sprays or baits) or physical means (traps, electric insect controls) to kill or remove pests from the food premises.
  4. Provide evidence of what pest control activities were undertaken at the next inspection and by emailing evidence to the Environmental Health Officer via the email address listed in contact details on this report.

• DUE DATE:

  Date

• FAIL-MAJOR:
  1. Multiple pest sightings and pest activity observed during the inspection;
  AND
  2. No effective pest control program in place.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The business must take the following practicable measures to eradicate pests on food premises:
  1. Implement a pest control plan with regular pest inspections and treatments;
  2. Consider engaging a professional pest controller — while not a legal requirement it may be necessary if pests cannot be adequately controlled by the food business;
  3. Use chemicals (suitable sprays or baits) or physical means (traps, electric insect controls) to kill or remove pests from the food premises.
  4. Provide evidence of what pest control activities were undertaken at the next inspection and by emailing evidence to the Environmental Health Officer via the email address listed in contact details on this report.

• DUE DATE:

  Date

• FAILURE:
  Evidence of high level active pest infestation and activity within the premises which includes:
  1. Evidence of harbourage (nesting);
  2. Evidence of breeding (different life cycles);
  3. Failure to prevent entry of pests (access points);
  4. Inadequate or no pest control program;
  5. Evidence of droppings, smears etc within the food storage and/or food handling areas.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The business must take the following practicable measures to eradicate pests on food premises:
  1. Implement a pest control plan with regular pest inspections and treatments;
  2. Consider engaging a professional pest controller — while not a legal requirement it may be necessary if pests cannot be adequately controlled by the food business;
  3. Use chemicals (suitable sprays or baits) or physical means (traps, electric insect controls) to kill or remove pests from the food premises;
  4. Provide evidence of what pest control activities were undertaken at the next inspection and by emailing evidence to the Environmental Health Officer via the email address listed in contact details on this report.

• DUE DATE:

  Date

DESIGN & CONSTRUCTION FSS 3.2.3

• 30. General design and construction of premises appropriate

  Yes

  Fail-Minor

• FAIL-MINOR:
  General design and construction of food premises was not appropriate.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED :
  The food business is to address the above-mentioned by ensuring the design and construction of food premises:
  1. Is appropriate for the activities for which the premises are used; and
  2. Has adequate space for the activities to be conducted on the food premises and for the fixtures, fittings and equipment used for those activities;
  3. Permits the food premises to be effectively cleaned and, if necessary, sanitised; and
  4. To the extent that is practicable: exclude dirt, dust, fumes, smoke and other contaminants; not permit the entry of pests; and not provide harbourage for pests.

• DUE DATE:

  Date

• 31. Supply of potable water available

  Yes

  Fail-Minor

• FAIL-MINOR:
  Food business did not have an adequate supply of water at the food premises for the activities conducted on the food premises.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The food business must ensure that an adequate supply of water is available at a volume, pressure and temperature that sufficiently serves the purpose for which the water is used by the business.

• DUE DATE:

  Date

• 32. Effective sewerage and waste water disposal system

  Yes

  Fail-Minor

• FAIL-MINOR:
  Food business did not have an effective sewerage and waste water disposal system at the food premises.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  The food business must ensure that an effective sewerage and waste water disposal system is operational at all times at the food premises.

• DUE DATE:

  Date

• 33. Adequate storage facilities for garbage and recyclables

  Yes

  Fail-Minor

• FAIL-MINOR:
  Garbage and/or recyclable matter were not contained.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Ensure the garbage and recycling facilities are: adequate to contain the volume and type of matter on the food premises; enclosed to keep pests and animals away from it; and, designed and constructed so that they can easily and effectively be cleaned.

• DUE DATE:

  Date

• 34. Premises has sufficient lighting

  Yes

  Fail-Minor

• FAIL-MINOR:
  The lighting in the food premises was not adequate and/or defective.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED
  1. Provide sufficient lighting for the activities conducted on the food premises; and
  2. Where applicable repair or replace any defective lights.

• DUE DATE:

  Date

• 35. Floors are able to be effectively cleaned, appropriately designed and constructed and don't permit harbourage for pests

  Yes

  Fail-Minor

• FAIL-MINOR:
  The floors throughout the food premises were unsealed and/or damaged.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Provide the food premises with floors that are: able to be effectively cleaned; unable to absorb grease, food particles or water; and, to the extent that is practicable, unable to provide harbourage for pests.

• DUE DATE:

  Date

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

  Yes

  Fail-Minor

• FAIL-MINOR:
  The walls and ceilings throughout the food premises were unsealed and/or damaged.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Provide the food premises with walls and ceilings that are: sealed to prevent the entry of dirt, dust and pests; unable to absorb grease, food particles or water; and, able to be effectively cleaned.

• DUE DATE:

  Date

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

  Yes

  Fail-Minor

• FAIL-MINOR:
  Fixtures, fittings and equipment were:
  1. Not able to be effectively cleaned: and/or
  2. Not fit for their intended use; and/or
  3. Not designed, not constructed, not located and installed appropriately.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Ensure all fixtures, fittings and equipment are able to be effectively cleaned, fit for their intended use, and designed, constructed, located and installed appropriately.

• DUE DATE:

  Date

• 38. Sufficient ventilation provided within the premises

  Yes

  Fail-Minor

• FAIL-MINOR:
  There was not sufficient ventilation to effectively remove fumes, smoke, steam and vapours from the food premises.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  Provide the food premises with sufficient natural or mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises.

• DUE DATE:

  Date

• 39. Adequate storage facilities (chemicals , clothing and personal belongings) [Clause 15]

  Yes

  Fail-Minor

• FAIL-MINOR:
  Food premises did not have adequate storage facilities for the storage of items that are likely to be the source of contamination of food, including chemicals, clothing and personal belongings.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Provide adequate storage for chemicals, clothing and personal belongings; and
  2. Any shelving installed should be constructed of materials (for example stainless steel) that are unable to absorb grease, food particles or water and allow effective cleaning; and
  3. All shelving should have the lowest shelf at least 150mm above the floor to allow effective cleaning of the floor.

• DUE DATE:

  Date

MAINTENANCE FSS 3.2.2

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

  Yes

  Fail-Minor

• FAIL-MINOR:
  Part of the premises, fixtures, fittings, and equipment were found to be damaged, missing or in a state of disrepair.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. Repair or replace the above-mentioned items by the due date; and
  2. Carry out routine and ongoing maintenance to ensure the premises, fixtures, fittings, and equipment are in a good state of repair.

• DUE DATE:

  Date

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

  Yes

  Fail-Minor

  Not Applicable

• FAIL-MINOR::
  Chipped, broken or cracked eating or drinking utensils were observed.
  
  ACTION REQUIRED:
  1. Discard all chipped, broken or cracked eating or drinking utensils that are used for handling food;
  2. Do not permit the use of chipped, broken or cracked eating or drinking utensils at any time.

• DUE DATE:

  Date

MISCELLANEOUS

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

  Yes

  Fail-Minor

• FAIL-MINOR:
  Packaged food for sale was not labelled in accordance with the Food Standard Code 1.2.
  See notes/photos above for details of what was noted/observed during the inspection.
  
  ACTION REQUIRED:
  1. The food business must ensure that all food for sale that requires a label is labelled in accordance with the Food Standards Code 1.2; and
  2. Remove all packaged food for sale that does not comply with the above mentioned Food Standard Code.
  Refer to NSW Food Authority website for further information: http://www.foodauthority.nsw.gov.au

• DUE DATE:

  Date

• 43. For standard food outlet, nutritional information displayed

  Yes

  No

  Not applicable

• FAILURE:
  No nutritional information displayed at point of sale.
  
  ACTION REQUIRED:
  Display nutritional information at the point of sale.
  Refer to NSW Food Authority website for further information http://www.foodauthority.nsw.gov.au

• DUE DATE:

  Date

• 44. Food Business is aware of the Food Safety Guidelines for the Preparation of Raw Egg Products

  Yes

  No

  Not applicable

• FAILURE:
  Food business was not aware of the Food Safety Guidelines for the Preparation of Raw Egg Products.
  
  ACTION REQUIRED:
  Food business is to make all relevant staff aware of the Food Safety Guidelines for the Preparation of Raw Egg Products.
  Refer to NSW Food Authority website for further information http://www.foodauthority.nsw.gov.au

• DUE DATE:

  Date

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

  Yes

  No

  Not applicable

• FAILURE:
  Food business was not aware of its obligations regarding allergens.
  
  ACTION REQUIRED:
  Food business is to make all relevant staff aware of its obligations regarding allergens.
  Refer to NSW Food Authority website for further information http://www.foodauthority.nsw.gov.au

• DUE DATE:

  Date

ALLERGEN MANAGEMENT [SCHOOL CANTEEN & CHILD CARE ONLY]

• Is the food business a school canteen or child care centre:

  Yes

• Does the food business prepare food containing allergens:

  Yes

  No

  Not applicable

• Are allergy management plans provided for children with allergies:

  Yes

  No

  Not applicable

• Are foods containing allergens stored separately and/or adequately contained:

  Yes

  No

  Not applicable

• Are foods/ingredient specifications regularly reviewed to validate allergen status:

  Yes

  No

  Not applicable

• Is dedicated equipment used for preparing allergen free foods:

  Yes

  No

  Not applicable

• Are children supervised when eating

  Yes

  No

  Not applicable

FEES, DISCLAIMER, PRIVACY, ASSESSMENT EXPLANATORY NOTES & DEFINITIONS

• Canterbury-Bankstown Council, PO Box 8, BANKSTOWN NSW 1885 | www.cbcity.nsw.gov.au | ABN: 45 985 891 846
  
  Note: Inspection fees are charged in accordance with Council's Pricing Policy and Schedule of Fees & Charges.
  
  Disclaimer: Observations made during the assessment should not be relied upon as an exhaustive record of all possible risks or hazards that may exist or potential improvements that can be made.
  
  Privacy Statement: You will need to provide personal information to Council in respect of this report. Council is required under the Privacy and Personal Information Protection Act 1998 (PPIPA) to collect, maintain and use your personal information in accordance with the privacy principles and other relevant requirements of the PPIPA. For further clarification please contact the Privacy Contact Officer at Council.