• Food Business Registration No:

  • Trading Name:

  • Proprietor Name:

  • Date of Inspection:

  • Premises Address:
  • Type of Inspection:

  • Disclaimer by the Shire of Carnarvon:

  • This inspection report is private and confidential. If you are not the intended recipient, please advise us by return email immediately, and delete the email and any attachments without using or disclosing the contents in any way. The views expressed in this email are those of the author, and do not represent those of the Shire of Carnarvon unless this is clearly indicated.
    You should scan this email and any attachments for viruses. The Shire of Carnarvon accepts no liability for any direct or indirect damage or loss resulting from the use of any attachments to this email.

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


Food Business Information

  • Property Assessment Number:

  • Food Business Description (e.g. Restaurant):

  • Postal Address

  • Email

  • Phone Number

  • Person Interviewed

  • Food safety supervisor names/s (if nominated)

  • What number of full time equivalent (FTE) food handlers are employed at the food premises?

  • Secondary Food Premises Address/location:

Compliance with Food Business Registration Conditions (The Food Act 2008 Part 9)

  • Is the food business registration certificate or a copy of it displayed at the premises so as to be clearly visible to the public?

  • The certificate of food business registration or a copy of it must be displayed at the premises so as to be clearly visible to the public.

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  • Does the food business conducted in accordance with registration certificate and only at the premises listed in the registration certificate?

  • Is the food business conducted in accordance with the registration certificate and only at the premise/s listed in the registration certificate?

  • Has the food business notified the Shire of Carnarvon of the changes made to the food business? (s113)

  • The proprietor of a registered food business must give written notification to the Shire of Carnarvon any of the following changes to the food business or any registered premises within 7 days after the relevant change takes place:<br>(a) the food business ceased conducting business at registered premises<br>(b) if the food business sold<br>(c) any change is made to the activities carried out for the purpose of the food business that is likely to affect its priority classification<br><br>Penalty - for an individual a fine of $20,000 or for a body corporate a fine of $100,000.

Skills and knowledge (FSS 3.2.2 Clause 3)

  • 1. Do food handlers and their supervisors understand the principles of food safety and hygiene?

  • Ensure food handlers and supervisors know the correct storage temperatures for potentially hazardous food, know that raw foods like chicken can cross-contaminate ready to eat food, and know the difference between detergents and sanitisers etc.

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  • 2. Do food handlers have skills and knowledge to handle food safely?

  • 3. Does the person in charge of food handling operations have food safety training or qualifications?

Food Handling Controls (FSS 3.2.2 cl 5 - 12)

  • 4. Is there damaged, deteriorated or perished food; food past use by date, or cracked/dirty eggs present? 7(1)

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

  • Protect food from the possibility of contamination:

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  • 6. Are the names and addresses for manufacturer/supplier/importer of food available?

  • Make available names and addresses for the manufacturer, suppliers or importer of food.

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  • 7. Is potentially hazardous food (PHF) under temperature control e.g., food receipt, storage, display and transport: less than 5°C, above 60°C, and frozen food hard frozen?

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  • 8. Are foods handle correctly e.g., thawing, processing quickly; no contamination risk?

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  • 9. Is cooked PHF cooled rapidly?

  • Cool potentially hazardous foods rapidly

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  • 10. Is reheating of PHF is rapid e.g., oven, stove top or microwave?

  • Reheat Potentially Hazardous Food rapidly in oven, stove tops or microwave, not in baine- marie or pie warmers

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  • 11. Is self serve food bar supervised, does it have separate utensils and sneeze guard?

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  • 12. Are food wraps and containers in good condition e.g., no contamination?

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  • 13. Is food for disposal separated from normal stock?

  • Clearly mark food for disposal and keep separate form normal stock

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Health and Hygiene (FSS 3.2.2 cl 13 & 18)

  • 14. Do food handlers wash and dry hands thoroughly using hand wash facilities?

  • Food handlers are required to wash and dry hands thoroughly using the hand wash facilities

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  • 15. Do food handlers avoid unnecessary contact with ready to eat food or food contact surfaces e.g., using utensils, hand gloves, food wraps?

  • Avoid unnecessary contact with ready to eat foods. Use utensil or a gloved hand

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  • 16. Do food handlers ensure they do not spit or smoke in food handling areas e.g., exposed food, food contact surfaces?

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  • 17. Do food handlers have clean clothing, waterproof covering on bandages?

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  • 18. Do food handlers wash hands before commencing/recommencing work and after using the toilet, coughing, sneezing, smoking, handling raw meat and cleaning?

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  • 19. Are food handlers aware that if they have a symptom of food poisoning e.g., vomiting, gastro, they must report to supervisor and should not be handling food until at least 48 hours after symptoms have ceased?

  • They must report to supervisor and should not be handling food until at least 48 hours after symptoms have ceased.

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  • 20. Are hand washing facilities easily accessible and used only for washing of hands, arms and face?<br>

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  • 21. Are the hand washing facilities specifically designated as being for hand washing purpose only, easily accessible at all times, supplied with warm running water through spout, single use towels, soap, and adequate in size that allows easy and effective hand washing?

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Cleaning and Sanitising (FSS 3.2.2 cl 19 & 20)

  • 22. Are premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness?

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  • 23. Are food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use e.g., chemicals or dishwasher?

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Miscellaneous (FSS 3.2.2 cl 22 & 23)

  • 24. Is accurate temperature measuring device readily accessible (e.g., digital probe thermometer), accurately measure to +/- 1°C, maintained in a good state of repair and working order, and the business demonstrate the correct use of it? (22 of 3.2.2)

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  • 25. Are single use items protected from contamination and immediately discarded that they can not be reused e.g., drinking straws, disposable utensils? (23 of 3.2.2)

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Control of animals and Pests (FSS 3.2.2 cl 24)

  • 26. Are live animals restricted from food preparation and storage areas?

  • Animals are not permitted in food handling area

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  • 27. Are doors, windows and other areas adequately sealed against entry of pest?

  • Implement practical exclusion measures e.g. screens

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  • 28. Are adequate measures taken to eradicate and prevent the harbourage of pests on the food premises e.g., professional pest controller or using sprays, bait or traps?

  • Implement practical measure to eradicate and prevent harbourage of pests

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  • 29. Are adequate measures taken to eradicate signs of insect infestation or rodent activity in the food premises?

  • Add media

Design and Construction (FSS 3.2.3 cl 4 & 12)

  • 30. Is general design and construction of premises appropriate?

  • Construction and design the premises to an appropriate standard

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  • 31. Does the food premises have an adequate supply of potable water e.g., acceptable for drinking? (4 of 3.2.3)

  • Provide an adequate supply of potable water

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  • 32. Does food premises have a sewage and wastewater disposal system that effectively disposes of all sewage and wastewater e.g., doesn't jeopardise food safety through leaks, blockages or overflow? (5 of 3.2.3)

  • Ensure the premises has appropriate sewage and wastewater disposal system

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  • 33. Are the facilities for the storage of garbage and recyclable matter (including waste cooking oil) adequate for the volume produced? (6 of 3.2.3)

  • Provide adequate storage facility for garbage and recyclable material

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  • 34. Is sufficient natural or artificial light provided for the activities conducted on the food premises e.g., able to see whether areas and equipment are clean, inspect food? (8 of 3.2.3)

  • Provide sufficient lighting in the premises

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  • 35. Are floors, walls and ceiling constructed of materials which are smooth, impervious and easy to clean?

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  • 36. Are walls and ceilings in good condition, sealed and able to be effectively cleaned?

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  • 37. Are fixtures, fittings and equipment easily accessible so they can be effectively cleaned and if necessary sanitised?<br>

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  • 38. Does the food premises have sufficient natural or suitable mechanical ventilation to effectively remove fumes, smoke, steam and vapours from the food premises? (7 of 3.2.3)

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  • 39. Are cleaning equipment, chemicals and other hazardous materials properly stored in an area separate to food preparation and storage e.g., room or cupboard? (15 of 3.2.3)

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Maintenance (FSS 3.2.2 cl 21)

  • 40. Are fixtures, fittings and equipment in a good condition?

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  • 41. Are chipped, broken or cracked eating or drinking utensils discarded so they cannot be used for handling food?

  • Discard chipped eating or drinking utensils

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Identification/Traceability of food [FSS 3.2.2 cl 5(2)]

  • 42. Are all foods labelled, or if unlabelled the source and content of the food is able to be identified e.g., name and business address in Australian vendor, manufacturer or packer?

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Total Points

  • Priority Classification

Inspection Result:

Further Action:

  • Comments

Fees to be Charged:

  • Inspection fee

I have read this report and understand the contents.

  • Owner / Employee signature

  • Officer's Name:

  • Officer's Signature

  • NOTE Assessment report contains findings from date/time of inspection only

Contact Details

  • Shire Of Carnarvon
    3 Francis Street CARNARVON WA 6701
    Tel 08 9941 0000

Explanatory Notes and Definitions (Food Standards Code Ch3 standards 3.2.2 and 3.2.3)

  • This assessment report is based on guidance in the Safe Food Australia (2001) publication: A Guide to the Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standards is required. The assessment is set up as a checklist. In some cases an item will be supported with a list in italics of areas where compliance is required. It might not be possible to observe all the areas in a single inspection. Despite the presence of a list each item is a single issue of compliance. Critical food handling practices most likely to affect food safety identified during an inspection are: inadequate cooling & cold holding temperatures; food prepared ahead of planned service; inadequate hot holding temperatures; poor personal hygiene & infected food handlers; inadequate reheating and inadequate cleaning of equipment.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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