Food Premises Inspection Report

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Food Business Details

• Business Trading Name

• Address

• Proprietor

• Company name

• Food Safety Supervisor

• Number of staff (Full time equivalent)

Inspection details

• Person interviewed

• Type of inspection

• Inspection start

  Date

• Inspection end

  Date

• Items marked "No" indicate matters which require rectification.

1. Unsafe/unsuitable food

• 1.2 Safe food

  Yes

  No

  N/A

2. Hand washing facilities

• 2.1 Hand wash facility correctly located, adequately sized, accessible, properly installed, clearly designated

  Yes

  No

  N/A

• 2.2 Warm running water provided to hand washing facility

  Yes

  No

  N/A

• 2.3 Soap provided near the hand washing facility

  Yes

  No

  N/A

• 2.4 Single use disposable towels or hand drying device provided near the hand washing facility

  Yes

  No

  N/A

3. Personal hygiene

• 3.1 Food handler with food borne disease/symptoms restricted from food areas

  Yes

  No

  N/A

• 3.2 Bandages/dressings completely covered with water proof dressings

  Yes

  No

  N/A

• 3.3 Hands washed whenever they are likely to be a source of contamination

  Yes

  No

  N/A

• 3.4 Hands/fingers nails clean

  Yes

  No

  N/A

4. Hot & cold holding of potentially hazardous food

• 4.1 Hot potentially hazardous food held at 60°C or higher

  Yes

  No

  N/A

• 4.2 Cold potentially hazardous food held at 5°C or lower

  Yes

  No

  N/A

5. Service and display

• 5.1 Potentially hazardous food on display under temperature control

  Yes

  No

  N/A

• 5.2 Previously served unwrapped food and beer/drinks not being re-used

  Yes

  No

  N/A

• 5.3 Drinking/eating utensils and vessels clean/sanitary

  Yes

  No

  N/A

• 5.4 Food served in clean packaging

  Yes

  No

  N/A

• 5.5 Individual self-service utensils provided/used appropriately

  Yes

  No

  N/A

6. Food processing

• 6.1 Source unlikely to cause cross-contamination

  Yes

  No

  N/A

• 6.2 Separate utensils and equipment used for raw and prepared food

  Yes

  No

  N/A

• 6.3 Raw and prepared foods handled separately

  Yes

  No

  N/A

• 6.4 Frozen potentially hazardous food thawed quickly in microwave, under refrigeration or immediately cooked

  Yes

  No

  N/A

• 6.5 Holding time for potentially hazardous food at high risk temperatures kept to a minimum

  Yes

  No

  N/A

• 6.6 Pathogen control step for potentially hazardous food

  Yes

  No

  N/A

• 6.7 Cooked potentially hazardous food cooled within 4-hour/2-hour rule <br>PHF to be cooled within 2 hours from 60°C to 21°C and within a further 4 hours from 20°C to 5°C.

  Yes

  No

  N/A

• 6.8 Previously cooked and cooled potentially hazardous food rapidly re-heated to 75°C or above.

  Yes

  No

  N/A

• 6.9 Provided a thermometer that is readily accessible that can accurately measure the temperature of food to +/- 1°C.

  Yes

  No

  N/A

• 6.9 Temperature Probes Calibrated Monthly?

  Yes

  No

  N/A

7. Pest control

• 7.1 No evidence of pests

  Yes

  No

  N/A

• 7.2 Pesticides properly used, labelled and stored

  Yes

  No

  N/A

• 7.3 Suitable Pest Control Arrangements

  Yes

  No

  N/A

• 7.3 Live animals not present

  Yes

  No

  N/A

8. Cleaning, sanitising and maintenance

• 8.1 Food contact surfaces clean

  Yes

  No

  N/A

• 8.2 Eating and drinking utensils clean

  Yes

  No

  N/A

• 8.3 Toxic cleaning agents properly used, labelled and stored

  Yes

  No

  N/A

9. Dish & glass washing facilities

• 9.1 Sanitisation effective

  Yes

  No

  N/A

10. Water supply

• 10.1 Supply of water adequate and non-potable

  Yes

  No

  N/A

• 10.2 Ice made from potable water

  Yes

  No

  N/A

11. Food disposal & recalls

• 11.1 Food for disposal properly identified

  Yes

  No

  N/A

12. Other

• 12.1 Adequate labelling

  Yes

  No

  N/A

• 12.2 Stored food protected from contamination

  Yes

  No

  N/A

• 12.3 Premises non-food contact surfaces clean

  Yes

  No

  N/A

• 12.4 Premises fixtures, fittings, and equipment clean (not food contact)

  Yes

  No

  N/A

• 12.5 Premises, fixtures, fittings and equipment maintained in good working order [FSS 3.2.2, cl. 21]

  Yes

  No

  N/A

• 12.6 Single use items that come into contact with food or the mouth of a person are uncontaminated

  Yes

  No

  N/A

• 12.7 Mechanical ventilation provided

  Yes

  No

  N/A

• 12.8 Floors constructed appropriately for the activity

  Yes

  No

  N/A

• 12.9 Walls and/or ceiling constructed appropriately for the activity

  Yes

  No

  N/A

• 12.10 Fixtures, fittings and equipment fit for their intended use

  Yes

  No

  N/A

• 12.11 Adequate storage facilities for items that are likely to contaminate food such as clothing and personal belongings

  Yes

  No

  N/A

Additional comments/Issues

• Comments

• Result

  Select Unsatisfactory Critical Fail Unsatisfactory Non-Critical Fail Satisfactory

  • Unsatisfactory Critical Fail
  • Unsatisfactory Non-Critical Fail
  • Satisfactory

• I have read and understood the contents of this inspection report and will forward this report, if applicable, onto the proprietor/owner/general manager or appropriate person.

  Sign