Mobile Food Van - Inspection Report Checklist

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Mobile Food Vendor Vehicle Information

• Food Shop Reference No.

• Vehicle Registration No.

• Trading Name of Mobile Food Business

• Trading Address of Mobile Food Vehicle

• Proprietor / Company Name

• Address of Proprietor (registered office of company OR home address of individual)

• ABN/ACN No.

• Email Address

• Phone number

• Person Interviewed

• Food Safety Supervisor

• Food Safety Supervisor Certificate No.

• Type of food sold

Construction and Operation

• The vehicle's design and layout is appropriate for the intended use?

  Yes

  No

  N/A

• Driving compartment is separate to food area (recommended)

  Yes

  No

  N/A

• Floors are impervious and easy to clean

  Yes

  No

  N/A

• Construction and finish of wall and ceiling surfaces are satisfactory

  Yes

  No

  N/A

• Cupboards and counter surfaces are satisfactory

  Yes

  No

  N/A

• Design of cupboards and counters facilities easy to clean underneath and behind

  Yes

  No

  N/A

• Openings are protected to minimise entry of dust, pests and other contaminants

  Yes

  No

  N/A

• Adequate supply of potable water is available in the vehicle.<br>Note: 'adequate' means enough potable water to ensure effective hand and utensil washing.

  Yes

  No

  N/A

• The vehicle has an accessible hand wash basin at all times

  Yes

  No

  N/A

• The vehicle has liquid soap, single-use towels and warm water available at the hand wash basin(s)

  Yes

  No

  N/A

• Ventilation is sufficient to remove fumes, smoke, steam and vapours

  Yes

  No

  N/A

• Artificial lighting is adequate

  Yes

  No

  N/A

• Waste disposal systems are satisfactory

  Yes

  No

  N/A

• The vehicle and equipment are in a good state of repair and working order

  Yes

  No

  N/A

General Food Safety Requirments

• Food is obtained from reputable suppliers?

  Yes

  No

  N/A

• Food is protected from contamination during transport

  Yes

  No

  N/A

• Food is packaged in a manner and using materials that protects it from contamination

  Yes

  No

  N/A

• Potentially hazardous foods are only received at the correct temperature and within date coding

  Yes

  No

  N/A

• Raw food is stored separately from prepared or ready-to-eat food

  Yes

  No

  N/A

• The refrigerator or microwave oven is used when hawing frozen food?

  Yes

  No

  N/A

• Cold, ready-to-eat, potentially hazardous food is stored at or below 5 degrees

  Yes

  No

  N/A

• Hot, ready-to-eat, potentially hazardous food is stored at or above 60 degrees

  Yes

  No

  N/A

• Frozen food to be kept frozen is stored frozen

  Yes

  No

  N/A

• Raw food is handled so as not to contaminate ready-to-eat food. Separate utensils are used during food processing (eg. The utensils used for preparing raw meat are not used for preparing cooked meat or vegetables)

  Yes

  No

  N/A

• When cooling cooked, potentially hazardous food, it is cooled:<br>- From 60 degrees to 21 degrees within two hours, and<br>- From 21 degrees to 5 degrees within a further four hours

  Yes

  No

  N/A

• When heating potentially hazardous food , it is rapidly heated to 60 degrees or higher

  Yes

  No

  N/A

• Potentially hazardous food is kept under temperature control

  Yes

  No

  N/A

• There is a thermometer available where potentially hazardous food is handled (eg. Probe type accurate to +/- 1 degree Celsius), and regular temperature checks are made

  Yes

  No

  N/A

• Chemicals are kept away from food handling areas

  Yes

  No

  N/A

• Food handling areas are kept free from dirt, dust, flies, pests and other contaminants

  Yes

  No

  N/A

• The hand wash facility is only used for hand washing

  Yes

  No

  N/A

• Administrative items and persona items are stored away from food

  Yes

  No

  N/A

Food Handler Hygiene

• Staff have appropriate food safety skills and knowledge

  Yes

  No

  N/A

• Food handlers have been informed of their health and hygiene obligations

  Yes

  No

  N/A

• Staff who are suffering from Foodborne illness are o be excluded from food handling until a medical clearance has been obtained

  Yes

  No

  N/A

• Staff wear clean clothing and have hygienic habits

  Yes

  No

  N/A

• Food handlers wash their hands adequately and at appropriate times

  Yes

  No

  N/A

• Food handlers are not contaminating food

  Yes

  No

  N/A

Cleaning and Maintenance

• Floor, wall, ceiling, fixtures, fitting, equipment are maintained in a clean condition

  Yes

  No

  N/A

• Re-useable eating and drinking utensils are cleaned and sanitised before each use

  Yes

  No

  N/A

• Food contact surfaces of benches and equipment are sanitised before use and as requred

  Yes

  No

  N/A

• The vehicle and equipment are kept in a god sate of repair and working order

  Yes

  No

  N/A

• Containers for waste have close fitting lids and are removed at least daily or as required

  Yes

  No

  N/A

• The vehicle is free from animals and pests. It is recommended that a regular pest control program be used

  Yes

  No

  N/A

• Appropriate WorkCover requirements are met (i.e fire safety, electrical and gas)

  Yes

  No

  N/A

Inspection Results

• Food business grade

• Further action required?

• Inspection comments

• Matters to be rectified

• Inspection photos

  Media

• Owner / Employee Signature

  Sign

• Officers Name

• Council

• Officers Signature

  Sign