Kiama Council Mobile Food Van - Inspection Report Checklist

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

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

1. Construction and Operation

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

  Yes

  No

  N/A

• 1.2) Driving compartment is separate to food area (recommended)

  Yes

  No

  N/A

• 1.3) Floors are impervious and easy to clean

  Yes

  No

  N/A

• 1.4) Construction and finish of wall and ceiling surfaces are satisfactory

  Yes

  No

  N/A

• 1.5) Cupboards and counter surfaces are satisfactory

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 1.8) 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

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 1.12) Artificial lighting is adequate

  Yes

  No

  N/A

• 1.13) Waste disposal systems are satisfactory

  Yes

  No

  N/A

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

  Yes

  No

  N/A

2. General Food Safety Requirments

• 2.1) Food is obtained from reputable suppliers

  Yes

  No

  N/A

• 2.2) Food is protected from contamination during transport

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.6) The refrigerator or microwave oven is used when thawing frozen food

  Yes

  No

  N/A

• 2.7) Cold, ready-to-eat, potentially hazardous food is stored at or below 5°C

  Yes

  No

  N/A

• 2.8) Hot, ready-to-eat, potentially hazardous food is stored at or above 60°C

  Yes

  No

  N/A

• 2.9) Frozen food to be kept frozen is stored frozen

  Yes

  No

  N/A

• 2.10) 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

• 2.11) When cooling cooked, potentially hazardous food, it is cooled:<br>- From 60°C to 21°C within two hours, and<br>- From 2°C to 5°C within a further four hours

  Yes

  No

  N/A

• 2.12) When heating potentially hazardous food , it is rapidly heated to 60°C or higher

  Yes

  No

  N/A

• 2.13) Potentially hazardous food is kept under temperature control

  Yes

  No

  N/A

• 2.14) 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

• 2.15) Chemicals are kept away from food handling areas

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 2.17) The hand wash facility is only used for hand washing

  Yes

  No

  N/A

• 2.18) Administrative items and personal items are stored away from food

  Yes

  No

  N/A

3. Food Handler Hygiene

• 3.1) Staff have appropriate food safety skills and knowledge

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 3.3) 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

• 3.4) Staff wear clean clothing and have hygienic habits

  Yes

  No

  N/A

• 3.5) Food handlers wash their hands adequately and at appropriate times

  Yes

  No

  N/A

• 3.6) Food handlers are not contaminating food

  Yes

  No

  N/A

4. Cleaning and Maintenance

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• 4.7) 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