Title Page
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Conducted on
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Officer
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Address
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Trading Name
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Proprietor/Contact
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Inspection Sub Type
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Premises Classification
FIXTURES FITTINGS & EQUIPMENT
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Are wheels/castors fitted to chest freezers, upright refrigerators or placed on adequate legs for cleaning below?
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Are service pipes concealed in floors/walls/ceilings or plinths or mounted off walls 25mm?
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Are wall mounted shelves flushed to walls, or 25mm or more from the wall?
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Are all surfaces smooth, durable, impervious and free from cracks, crevices and cavities?
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Has adequate splash back been provided to all the sink facilities?
FLOORS WALLS & CEILINGS
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Is the floor finish suitable? (Specify floor finish in each food area.)
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Is the wall finish suitable? (Specify wall finish in each food area.)
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Is the ceiling finish suitable? (Specify ceiling finish in each food area.)
FOOD STORAGE & DISPLAY
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Is the self serve unit provided with protective sneeze guards?
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Are hot and/or cold display units provided with protective sneeze guards?
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Are sufficient refrigerators / freezers provided for the storage of perishable foods?
FOOD SAFETY PROGRAM
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For all standard food safety programs, verify completion of the correct template
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For all non standard (and QA) food safety programs the food business must provide a copy of their food safety program together with the relevant audit certificate indicating that the program complies with the Act.
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Have FSS qualifications / statement of attainment been submitted?
GENERAL REQUIREMENTS
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Is the name of proprietor prominently displayed?
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Do the premises comply with the smoking provisions of the Tobacco Act 1987?
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Is a probe thermometer provided?
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Has a food grade sanitiser been provided?
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Is food/drink stored or prepared at the premises?
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Have building tools and materials been removed and premises thoroughly cleaned?
LIGHTING
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Is the natural or artificial lighting provided adequate?
MECHANICAL VENTILATION
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Has a mechanical exhaust system been installed above cooking equipment and dishwashers if their total maximum electrical power input exceeds 8kW or a total gas output exceeds 29Mj/h
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A certificate of compliance for the installed mechanical exhaust system should be obtained from the applicant, at the final inspection
PEST CONTROL
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Are all external door entries provided with self closing doors?
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Are premises constructed to prevent the harbourage of insects / rodents/ vermin and birds?
PLUMBING FIXTURES
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Has a hand basin (which is easily accessible by food handlers) been provided in each food area? (Note: A food handler should not need to walk more than 5 metres to the nearest basin in a food area.)
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Are hand basins supplied with an adequate supply of warm water / soap / paper towels through a single outlet
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Minimum double bowl sink or single bowel sink and dishwasher provided with a hot and cold water supply
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Are the utensil / equipment facilities (dishwasher inclusive) large enough to fit the largest piece of equipment to be washed?
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Front servery/Bar Area(s) - Is a hand basin and a general purpose sink provided?
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Has a food preparation sink with hot and cold water been provided (Separate to double bowl sink) (Note: Food Preparation sink facilities must be adequate for the size of food activities to be carried out.)
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Is a cleaner’s sink with hot and cold water provided in a suitable location?
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Is there potable water supplied with adequate volume, pressure and temperature?
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Has an effective sewage and waste water disposal system been provided?
STORAGE FACILITIES
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Garbage Storage - Is there an approved refuse storage area? (outside any food preparation area)
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Personal Belongings Storage - Are there adequate storage facilities? (separate room or locker)
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Chemical Storage - Are there adequate storage facilities? (i.e. cleaners cupboard)
TOILET FACILITIES
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Is the hand basin supplied with warm running water?
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Are toilets (on site) provided with an adequate air lock?
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Are toilets (off site) available for use during hours of operation?
