LCC - Temporary Food Business Inspection

• RFD Number

• Food Business / Proprietor

• Food Business Name

• Email

• Location
  Address

• Authorised Officer

• Conducted on

  Date

Temporary Food Stall Requirements

• 1. Does the stall have 3 walls, impervious floor and ceiling?

  Yes

  No

  N/A

• 2. Is the lighting used at the stall appropriate?

  Yes

  No

  N/A

• 3. Is all food preparation and cooking conducted inside the structure?

  Yes

  No

  N/A

• 4. Is there adequate ventilation to prevent the build up of steam?

  Yes

  No

  N/A

• 5. Is hand washing facilities with warm water, soap and paper towel provided at the stall?

  Yes

  No

  N/A

• 6. Is equipment washing facilities provided at the stall?

  Yes

  No

  N/A

• 7. Is there appropriate wastewater storage and disposal?

  Yes

  No

  N/A

• 8. Is equipment, fixtures and fittings smooth, impervious and easy to clean?

  Yes

  No

  N/A

• 9. Is there food grade sanitiser available?

  Yes

  No

  N/A

• 10. Is food stored appropriately, including off the ground and in food grade containers?

  Yes

  No

  N/A

• 11. Is there appropriate temperature control?

  Yes

  No

  N/A

• Temperature recordings at stall. (Degrees Celsius)

• 12. Is a thermometer available at the stall?

  Yes

  No

  N/A

• 13. Is pre-packaged food labelled appropriately?

  Yes

  No

  N/A

• 14. Is the food handlers skills and knowledge appropriate?

  Yes

  No

  N/A

• 15. Is the health and hygiene of food handlers appropriate?

  Yes

  No

  N/A

• 16. Is the temporary food business licence displayed?

  Yes

  No

  N/A

Photographic Evidence

• Add media

  Media

Summary

• Action Required

• Officers Signature

  Sign

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