Food Safety Compliance Assessment

• Business Name

• Location
  Address

• Licence Number:

• Proprietor

• Business Email Address

• Officer

  Select Amanda Turner Dean Monohan Ebony Connelly Katherine Perkins Rebecca Jones Sunny Dhaliwal Tracey Drysdale Martin Wilkinson Sarah Duffy James Habel Megan Parker

  • Amanda Turner
  • Dean Monohan
  • Ebony Connelly
  • Katherine Perkins
  • Rebecca Jones
  • Sunny Dhaliwal
  • Tracey Drysdale
  • Martin Wilkinson
  • Sarah Duffy
  • James Habel
  • Megan Parker

• Officer Phone

• Inspection Date

  Date

• Code

• Report Discussed with

• Inspection Result

  Select A - Excellent Assessment B - C - D - E F

  • A - Excellent Assessment
  • B -
  • C -
  • D -
  • E
  • F

• High Risk Food Processes onsite

  Select Raw egg Sushi Chinese style meals Kebabs Sous Vide Fermentation pH Control Catering Allergen free foods Low temp cook (cold smoking) Cook chill Other

  • Raw egg
  • Sushi
  • Chinese style meals
  • Kebabs
  • Sous Vide
  • Fermentation
  • pH Control
  • Catering
  • Allergen free foods
  • Low temp cook (cold smoking)
  • Cook chill
  • Other

• During an inspection of this premises items of non-compliance were observed. The corrective action and direction/s below require attention under the following Act/s, by the due date/s listed:

  Select Food Act 1984 Tobacco Act 1987

  • Food Act 1984
  • Tobacco Act 1987
Corrective Actions and Directions

• 1.

Scope & Nature of Business

• General Observations / Comments

• Food Process/es Assessed

• Nominated Food Safety Supervisor (FSS)

• Copy of Certificate on file

  Yes

  No

  N/A

Food Allergen Handling

Food Allergens

• Foods free of specific allergens are clearly, accurately marked on menu/ labels. Ingredients available on request.

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Allergen-free requests are handled according to a process/ procedure, which clearly identifies the allergen-free request through ordering/preparation/cooking/serving/to receipt by customer to prevent contamination or mixing up orders

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Ingredients for allergen-free foods are stored safety to prevent contamination and are clearly labelled, stored in dedicated containers or areas. Ingredient labels are regularly checked for accuracy

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Foods free of specific allergens are processed safety to prevent allergen-contamination during receival, storage, processing, cooking/cooling, packaging, display, serving of foods

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Food handlers are knowledgeable, can identify declared allergens, and demonstrate process control measures to prevent allergen contamination

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Foods free of specific allergens are adequately protected from contamination during display and have designated serving utensils

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Cleaning processes are in place to prevent allergen contamination throughout all aspects of the processing environment, equipment and utensils

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Foods Received & Delivery Inwards

Purchase Receival and Delivery Into Premises

• Foods are received at correct temperatures, not kept out of temperature after delivery

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Foods checked for labelling, protection from contamination and intact packaging, products purchased from identifiable/ approved/ registered suppliers

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Cold and Frozen Storage & Handling

Dry Storage

• Foods appropriately protected from contamination

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Containers/packaging intact, labelled, stock rotated and stored correctly

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Cold & Frozen Storage

• Refrigerators keep foods below 5°C & freezers keep foods frozen hard/ at -15°C or below

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Foods appropriately protected from contamination; adequately covered/packaged, labelled, stock rotated correctly

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Separation of raw and cooked or ready-to-eat foods

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Food Processing & Hot Holding

Thawing

• Refrigerators keep foods below 5°C & freezers keep foods frozen hard/ at -15°C or below

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Thawing foods safety stored separately from cooked/ ready-to-eat foods; foods appropriately protected from contamination

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Preparation

• Food maintained at correct temperatures

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Surfaces and equipment kept clean/sanitised

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Raw fruits, vegetables appropriately washed, eggs clean/no cracks

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• No physical, microbiological or chemical contamination risk to food

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Cooking and Reheating

• Method of ensuring adequate cooking and re-heating processes (i.e. 75°C at centre of food)

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Food not reheated more than once; foods rapidly reheated

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Other Food Processing Methods

• Other known processes are used to ensure foods produced are safe - such as pH control, fermentation, acidification etc.

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Cooling

• Appropriate processes and method to ensure adequate cooling of food (from 60°C to 21°C within 2 hours, 21°C to 5°C within further 4 hours)

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Hot Holding

• Food maintained above 60°C, not overloaded, fresh tray used when replenishing, hot holding equipment cleaned and pre-heated prior to use

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Serving, Packaging, Labelling & Transporting Food

Serving, Displaying and Self Serve

• Clean and separate utensils for each item

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Measures in place to prevent physical contamination, foods kept covered/ packaged, self-serve adequately supervised

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Separation of raw/ ready-to-eat foods/ allergen-free foods

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Food kept at proper temperatures within time limits and stock rotated correctly

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Food Packaging

• Packaging intact, clean and stored away from contaminants, packaging occurring in a suitable location and not likely to contaminate foods

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Packaging/containers to be food grade

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Appropriately labelled (including allergens, health claims, batch details, storage instructions, date, NIPs, address etc.)

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Transporting Food from Premises

• Verification of food at correct temperatures, protected from contamination, vehicles in clean condition and appropriate for use

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Portable Component

• Appropriate set-up for, processes undertaken appropriate, records kept

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Food handling and Personal Hygiene

Food Handling Skills / Knowledge

• Skills and knowledge of FSS adequate, regularly onsite to train and monitor staff

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Skills and knowledge of food handlers adequate, knowledge and safe handling of foods, ingredients in foods available on request

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Accurate thermometer available on site and in use, sanitised prior to/between use

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Health and Personal Hygiene

• Food handlers wearing appropriate and clean protective clothing, free of contamination risks (hair, jewellery, nail polish/fake nails etc)

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Hand-washing facilities adequate, liquid soap & paper towel provided, easily accessible

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Staff wash hands using dedicated hand-wash basin, and wash hands thoroughly, including before commencing work, and after: using toilet, smoking eating, cleaning, handling raw foods etc

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Staff avoid unnecessary contact with ready-to-eat food, and preparation surfaces

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Staff do not handle foods when ill/illness register kept

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• No evidence of smoking or unsafe personal habits

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Separate storage area for staff belongings

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Premises, Cleaning & Pest Control

Premises and Equipment Maintenance / Cleaning

• Fit-out is suitable for size/scale of business, type/s of food being produced/handled onsite

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Floors/walls/ceiling fit-for-purpose, well maintained and clean

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Shelving/cupboards/benches fit-for-purpose, well maintained and clean

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Cooking/refrigeration/freezer/display equipment fit-for-purpose, well maintained and clean

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Canopy/filters/ventilation fit-for-purpose, well maintained and clean

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Crockery, cutlery, glasses, utensils and equipment

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Lighting/Fixtures/Other appropriate, well maintained and clean

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Plumbing & hot water supply, adequate toilets, and wastewater disposal appropriate

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Yard well maintained & garbage disposal suitable and adequate receptacles

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Cleaning and Sanitising

• Proper use of food safe approved sanitisers/cloths

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Cleaning chemicals labelled and stored safely

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Equipment/utensils air dried or dried using clean tea towels or paper towel

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

Food Safety Program, Records, Audit and Food Recall

Record Keeping

• FSP onsite (if required), appropriate for business and records maintained

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• A recall/traceability process is in place – including documentation, and process for separating recalled foods

  Select Not Applicable Not Assessed Satisfactory Minor Major Critical

  • Not Applicable
  • Not Assessed
  • Satisfactory
  • Minor
  • Major
  • Critical

• Audit conducted in last 12 months and report received by Council

  Yes

  No

  N/A

• Date conducted

  Date