Licensing & Approvals Unit - incomplete draft -updated 14 April

• Document No.

• Audit Title / Trading Name

• Client / Site / Licensee

• Licence Number

• Inspected by

  Select Eric Wang Mark O'Dwyer Julie Heidenreich Nathan Mills James Masselos Jo van Gorp Sharon Murray Alex Skubij Paul Jansen

  • Eric Wang
  • Mark O'Dwyer
  • Julie Heidenreich
  • Nathan Mills
  • James Masselos
  • Jo van Gorp
  • Sharon Murray
  • Alex Skubij
  • Paul Jansen
• Location / Address
  Address

• Personnel / Contact Person

• Contact Phone Number

• Email

• Inspection Type

  Select Routine Follow-up Complaint Sale search Final / Pre-opening New Licensee Progress Other

  • Routine
  • Follow-up
  • Complaint
  • Sale search
  • Final / Pre-opening
  • New Licensee
  • Progress
  • Other

• Conducted on

  Date

consent of entry

• Check if a signed acknowledgement required under s176(5) of Food Act 2006?

• Hello, I am an authorised person with Cairns Regional Council. I am here to carry out an inspection on the food premises. I must advise you that anything or information I obtain during my inspection may be used as evidence in court, and I am further required to advise you that before I can enter I need your consent which you are not obliged to give me. Do I have your consent?

• Agreed to give consent to enter?

  Consent

  Not consent

• By providing the signature you acknowledge that:
  1 you were told the purpose of the entry; and
  2 you were told that you are not required to consent.

• Acknowledge of consent

  Sign

• This inspection report may include legal obligations and lawful directions from an Authorised Person under the Food Act 2006 (the Act). Failure to comply with an obligation or direction may constitute and offence under the Act. Please contact the Environmental Health Officer listed above if you require any clarification on this report.

Suitability of Premises - Plan Approval

• Have Plans been approved?

  Yes

  No

  N/A

• Recent copy on record?

  Yes

  No

  N/A

Food Business Construction or Refit Assessment

General design - FSS 3.2.3 C4

• Adequate Space?

  Yes

  No

  N/A

• Prevent entry/harbourage of pests?

  Yes

  No

  N/A

• Exclude dirt/dust, able to be effectively cleaned?

  Yes

  No

  N/A

Water Supply - FSS 3.2.3 C4

• Adequate supply of potable water?

  Yes

  No

  N/A

• Adequate supply of hot water for cleaning and sanitising?

  Yes

  No

  N/A

Waste Water - FSS 3.2.3 C5

• Cleaners sink, floor waste drain, grease trap/ permit?

  Yes

  No

  N/A

Waste Storage - FSS 3.2.3 C5

• Adequate, easily/effectively cleaned, prevent pests, sealed lids?

  Yes

  No

  N/A

Ventilation - FSS 3.2.3 C6

• Certification to AS 1668.2?

  Yes

  No

  N/A

• Sufficient natural or mechanical ( >29 MJ or 8kw).

  Yes

  No

  N/A

Lighting - FSS 3.2.3 C7

• Sufficient natural or artificial?

  Yes

  No

  N/A

• Light fittings able to be easily/ effectively cleaned to prevent food contamination?

  Yes

  No

  N/A

Floors - FSS 3.2.3 C10

• Able to be effectively cleaned?

  Yes

  No

  N/A

• Impervious, durable, coved & evenly graded to floor waste where applicable?

  Yes

  No

  N/A

Walls & Ceilings - FSS 3.2.3 C11

• Sealed, impervious, able to be easily and effectively cleaned?

  Yes

  No

  N/A

Fixtures, Fittings & Equipment - FSS C12

• Unable to contaminate food, able to be easily and effectively cleaned, no pest harbourage?

  Yes

  No

  N/A

• Can adjacent surfaces be easily and effectively cleaned?

  Yes

  No

  N/A

• Are food contact surfaces durable and impervious?

  Yes

  No

  N/A

• Can food contact surfaces be cleaned and sanitised?

  Yes

  No

  N/A

Hand Washing Facilities - FSS 3.2.3 C14

• Adequate size ( min 11 litres) within 5m of food preparation areas?

  Yes

  No

  N/A

• Hands free/common outlet/flick mixer?

  Yes

  No

  N/A

• Soap, paper towels, bin provided?

  Yes

  No

  N/A

Storage Facilities - FSS 3.2.3 C15

• Adequate facilities for chemicals, cleaning equipment, personal belongings, office equipment?

  Yes

  No

  N/A

Toilet Facilities -FSS 3.2.3 C16

• Access for food handlers?

  Yes

  No

  N/A

• Hand washing facilities, soap and paper towels provided?

  Yes

  No

  N/A

Food Transport Vehicles - FSS 3.2.3 C17

• Able to protect food from contamination, easily and effectively cleaned?

  Yes

  No

  N/A

Cleaning & Sanitising - FSS 3.2.3 C12

• Double/triple bowl sink, pot wash, hot & cold water, food grade sanitiser, sanitising dishwasher, canopy, adequate size?

  Yes

  No

  N/A

Dry Storage - FSS 3.2.2 C6

• Adequate space, shelving?

  Yes

  No

  N/A

Cold Storage - FSS 3.2.2 C6, FSS 3.2.3 C12

• Adequate refrigeration space, equal to or less than 5 deg C?

  Yes

  No

  N/A

• Food protected from contamination?

  Yes

  No

  N/A

• Raw and RTE food separated?

  Yes

  No

  N/A

Frozen Storage - FSS 3.2.2 C6, FSS 3.2.3 C12

• Adequate freezer space?

  Yes

  No

  N/A

• Capable of keeping food frozen?

  Yes

  No

  N/A

• Capable of keeping food protected from contamination?

  Yes

  No

  N/A

Cold Display - FSS 3.2.2 C8

• Food protected from contamination <5 deg C?

  Yes

  No

  N/A

• Separate utensils?

  Yes

  No

  N/A

Self Service - FSS 3.2.2 C8

• Barriers to protect food from contamination?

  Yes

  No

  N/A

• Separate utensils?

  Yes

  No

  N/A

• Supervised?

  Yes

  No

  N/A

Shelving - FSS 3.2.2 C 6, FSS 3.2.3 C 12

• Bottom shelf raised 150mm above floor?

  Yes

  No

  N/A

• Able to be easily and effectively cleaned?

  Yes

  No

  N/A

• No pest harbourage?

  Yes

  No

  N/A

Food Preparation Sink - FSS 3.2.2 C 7

• Clearly designated veg, meat, seafood?

  Yes

  No

  N/A

• Separated from cleaning & hand washing facilities?

  Yes

  No

  N/A

Thermometer - FSS 3.2.2 C22

• Readily accessible, accurate to plus or minus 1 deg C?

  Yes

  No

  N/A

Approved Food Types/Processing Activities

• Approved food types: Approved Processing Activities:

Approved Fit-Out?

• Premises fitted out in accordance with approved plans?

Food Safety Supervisor

• Yes

  No

  N/A

• Food safety supervisor/s

• Is the Food Safety Supervisor details up to date?

  Yes

  No

• Is FSS reasonably available?

  Yes

  No

• The Act requires a food safety supervisor to be ‘reasonably available’ to be contacted by the local government and food handlers at the food business at all times that the food business is operating.

• Is FSS competent?

  Yes

  No

• If a person has completed the recommended training, a copy of his or her Statement of Attainment issued by the RTO should be provided to the local government. Details of how to achieve the competency refer to the Factsheet 18 on http://www.health.qld.gov.au/food safety/

• A food business licensee must notify the local government that issues their licence of the name and contact details of their food safety supervisor.
  A licensee for a new food business must notify the local government of the food safety supervisor’s details within 30 days of the issue of their licence.

Food Safety Program

• Food safety program required?

  Required

  Not required

• Type of FSP

  Onsite Caterer

  Offsite Caterer

  Private Hospital

  Vulnerable Population

• Has the premises a compliant FSP?

  Yes

  No

  N/A

• Due date

  Date

• Is the FSP implemented?

  Yes

  No

  N/A

• Due date

  Date

Food Handling Processes and General Requirements

• Current Licence displayed

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Skills and knowledge of food handlers adequate?

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Food receipt

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Dry goods storage / pantry

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Cold and frozen storage

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Hot storage

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Processing & preparation

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Cooking

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Cooling, thawing, reheating (2hrs/4hrs rule)

  Compliant

  Not Compliant

  Not Applicable

• The standard requires food to be cooled:
  - from 60°C to 21°C in a maximum of two hours.
  - from 21°C to 5°C within a further maximum period of four hours.
  
  It is recommended that previously cooked and cooled potentially hazardous food be heated to at least 70°C for at least 2 mins, if is to be held hot.

• Due date

  Date

• Display & self service

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Packaging & labelling

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Transport, disposal & recall

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Health & hygiene of food handlers

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Hand washing practices

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Food business obligations<br>(Food handlers informed of their health and hygiene obligations)

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Temperature monitoring

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Thermometer

  Compliant

  Not Compliant

  Not Applicable

• Standards 3.2.2
  22 a food business must, at food premises where potentially hazardous food is handled, have a temperature measuring device that:
  (a) is readily accessible; and
  (b) can accurately measure the temperature of potentially hazardous food to +/- 1°C.

• Due date

  Date

• Single use items

  Compliant

  Not Compliant

  Not Applicable

• Standards 3.2.2
  23 Single use items
  A food business must –
  (a) in relation to all single use items, take all practicable measures to ensure they do not come into contact with food or the mouth of a person if they are –
  (i) contaminated; or
  (ii) reasonably suspected of being contaminated; and
  (b) in relation to single use items that are intended to come into contact with food or the mouth of a person –
  (i) take all practicable measures to protect them from the likelihood of contamination until use; and
  (ii) not reuse such items.

• Due date

  Date

• Animals & pests

  Compliant

  Not Compliant

  Not Applicable

• Standards 3.2.2
  24 Animals and pests
  (1) A food business must –
  (a) subject to subclauses (2) and (3), not permit live animals in areas in which food is handled, other than seafood or other fish or shellfish; and
  (b) take all practicable measures to prevent pests entering the food premises; and
  (c) take all practicable measures to eradicate and prevent the harbourage of pests on the food premises and those parts of vehicles that are used to transport food.
  (2) A food business must permit an assistance animal in areas used by customers.
  (3) A food business may permit a dog that is not an assistance animal to be present in an outdoor dining area.
  (4) In this clause –
  assistance animal means an animal referred to in section 9 of the Disability Discrimination Act 1992 of the Commonwealth.
  enclosed area means an area that, except for doorways and passageways, is substantially or completely closed, whether permanently or temporarily, by –
  (a) a ceiling or roof; and
  (b) walls or windows or both walls and windows.
  
  outdoor dining area means an area that –
  
  (a) is used for dining, drinking or both drinking and dining; and
  (b) is not used for the preparation of food; and
  (b) is not an enclosed area; and
  (c) can be entered by the public without passing through an enclosed area.

• Due date

  Date

Cleaning & Sanitising

• Premises (floors, walls, ceilings)

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Fixture & fittings

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Equipment & utensils

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Sanitising processes - food contact surfaces

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

Structure / Maintenance

• Refrigeration & freezers

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Cleaning facilities - equipment, chemicals

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Pest Access & Harbourage

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Water supply (hot/cold/potable)

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Sewage & waste water disposal

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Storage of garbage and recyclable matter

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Ventilation / exhaust canopy

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Lighting

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Floors

  Compliant

  Not Compliant

  Not Applicable

• 21 Maintenance, Standards 3.2.2
  (1) A food business must maintain food premises and all fixtures, fittings and equipment, having regard to their use, and those parts of vehicles that are used to transport food, and other items provided by the business to purchasers to transport food, in a good state of repair and working order having regard to their use.
  10 Floors, Standards 3.2.3
  (1) Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises.
  (2) Subject to subclause (3), floors must –
  (a) be able to be effectively cleaned;
  (b) be unable to absorb grease, food particles or water;
  (c) be laid so that there is no ponding of water; and
  (d) to the extent that is practicable, be unable to provide harbourage for pests.

• Due date

  Date

• Walls and Ceilings

  Compliant

  Not Compliant

  Not Applicable

• 21 Maintenance, Standards 3.2.2
  (1) A food business must maintain food premises and all fixtures, fittings and equipment, having regard to their use, and those parts of vehicles that are used to transport food, and other items provided by the business to purchasers to transport food, in a good state of repair and working order having regard to their use.
  11 Walls and ceilings, Standards 3.2.3
  (1) Walls and ceilings must be designed and constructed in a way that is appropriate for the activities conducted on the food premises.
  (2) Walls and ceilings must be provided where they are necessary to protect food from contamination.
  (3) Walls and ceilings provided in accordance with subclause (2) must be –
  (a) sealed to prevent the entry of dirt, dust and pests;
  (b) unable to absorb grease, food particles or water; and
  (c) able to be easily and effectively cleaned.
  (4) Walls and ceilings must –
  (a) be able to be effectively cleaned; and
  (b) to the extent that is practicable, be unable to provide harbourage for pests.

• Due date

  Date

• Fixtures & Fittings

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Equipment & Utensils

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Hand facilities (soap / paper towels)

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Storage facilities (chemicals, cleaning equipment, personal belongings and paperwork)

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Toilet facilities

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

• Food transport vehicles

  Compliant

  Not Compliant

  Not Applicable

• Due date

  Date

Other comments

• Other comments

• Inspection outcome

  Satisfactory

  Unsatisfactory

• Follow-up date (All required actions must be completed by the due date.)

  Date

• Improvement Notice to be issued?

  Yes

  No

• Name and signature of the person to receive this report or accompanying the inspection

  Sign

• Signature of EHO

  Sign