Information

  • Document No.

  • Audit Title / Trading Name

  • Client / Site / Licensee

  • Licence Number

  • Inspected by

  • Location / Address
  • Personnel / Contact Person

  • Contact Phone Number

  • Email

  • Inspection Type

  • Conducted on

Assessment

    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?

  • 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

  • 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?

  • Recent copy on record?

Food Business Construction or Refit Assessment

General design - FSS 3.2.3 C4

  • Adequate Space?

  • Prevent entry/harbourage of pests?

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

Water Supply - FSS 3.2.3 C4

  • Adequate supply of potable water?

  • Adequate supply of hot water for cleaning and sanitising?

Waste Water - FSS 3.2.3 C5

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

Waste Storage - FSS 3.2.3 C5

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

Ventilation - FSS 3.2.3 C6

  • Certification to AS 1668.2?

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

Lighting - FSS 3.2.3 C7

  • Sufficient natural or artificial?

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

Floors - FSS 3.2.3 C10

  • Able to be effectively cleaned?

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

Walls & Ceilings - FSS 3.2.3 C11

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

Fixtures, Fittings & Equipment - FSS C12

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

  • Can adjacent surfaces be easily and effectively cleaned?

  • Are food contact surfaces durable and impervious?

  • Can food contact surfaces be cleaned and sanitised?

Hand Washing Facilities - FSS 3.2.3 C14

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

  • Hands free/common outlet/flick mixer?

  • Soap, paper towels, bin provided?

Storage Facilities - FSS 3.2.3 C15

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

Toilet Facilities -FSS 3.2.3 C16

  • Access for food handlers?

  • Hand washing facilities, soap and paper towels provided?

Food Transport Vehicles - FSS 3.2.3 C17

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

Cleaning & Sanitising - FSS 3.2.3 C12

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

Dry Storage - FSS 3.2.2 C6

  • Adequate space, shelving?

Cold Storage - FSS 3.2.2 C6, FSS 3.2.3 C12

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

  • Food protected from contamination?

  • Raw and RTE food separated?

Frozen Storage - FSS 3.2.2 C6, FSS 3.2.3 C12

  • Adequate freezer space?

  • Capable of keeping food frozen?

  • Capable of keeping food protected from contamination?

Cold Display - FSS 3.2.2 C8

  • Food protected from contamination <5 deg C?

  • Separate utensils?

Self Service - FSS 3.2.2 C8

  • Barriers to protect food from contamination?

  • Separate utensils?

  • Supervised?

Shelving - FSS 3.2.2 C 6, FSS 3.2.3 C 12

  • Bottom shelf raised 150mm above floor?

  • Able to be easily and effectively cleaned?

  • No pest harbourage?

Food Preparation Sink - FSS 3.2.2 C 7

  • Clearly designated veg, meat, seafood?

  • Separated from cleaning & hand washing facilities?

Thermometer - FSS 3.2.2 C22

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

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

  • Food safety supervisor/s

  • Is the Food Safety Supervisor details up to date?

  • Is FSS reasonably available?

  • 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?

  • 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?

  • Type of FSP

  • Has the premises a compliant FSP?

  • Due date

  • Is the FSP implemented?

  • Due date

Food Handling Processes and General Requirements

  • Current Licence displayed

  • Due date

  • Skills and knowledge of food handlers adequate?

  • Due date

  • Food receipt

  • Due date

  • Dry goods storage / pantry

  • Due date

  • Cold and frozen storage

  • Due date

  • Hot storage

  • Due date

  • Processing & preparation

  • Due date

  • Cooking

  • Due date

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

  • 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

  • Display & self service

  • Due date

  • Packaging & labelling

  • Due date

  • Transport, disposal & recall

  • Due date

  • Health & hygiene of food handlers

  • Due date

  • Hand washing practices

  • Due date

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

  • Due date

  • Temperature monitoring

  • Due date

  • Thermometer

  • 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

  • Single use items

  • 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

  • Animals & pests

  • 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

Cleaning & Sanitising

  • Premises (floors, walls, ceilings)

  • Due date

  • Fixture & fittings

  • Due date

  • Equipment & utensils

  • Due date

  • Sanitising processes - food contact surfaces

  • Due date

Structure / Maintenance

  • Refrigeration & freezers

  • Due date

  • Cleaning facilities - equipment, chemicals

  • Due date

  • Pest Access & Harbourage

  • Due date

  • Water supply (hot/cold/potable)

  • Due date

  • Sewage & waste water disposal

  • Due date

  • Storage of garbage and recyclable matter

  • Due date

  • Ventilation / exhaust canopy

  • Due date

  • Lighting

  • Due date

  • Floors

  • 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

  • Walls and Ceilings

  • 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

  • Fixtures & Fittings

  • Due date

  • Equipment & Utensils

  • Due date

  • Hand facilities (soap / paper towels)

  • Due date

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

  • Due date

  • Toilet facilities

  • Due date

  • Food transport vehicles

  • Due date

Other comments

  • Other comments

Outcome & Acknowledgement

  • Inspection outcome

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

  • Improvement Notice to be issued?

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

  • Signature of EHO

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