Registered Food Premises Inspection Report

• Trading Name

• Premises Address
  Address

• Conducted on

  Date

• Inspection performed by

• Proprietor/licensee

• File Number

• FSS Name

• FSS Phone

• FSP?

  Yes

  No

  N/A

• Inspection Conducted with

  Proprietor

  Manager

  Person in Charge

  Other

• Type of Inspection

  Select Routine Follow Up Complaint Registration Refurbishment Proactive

  • Routine
  • Follow Up
  • Complaint
  • Registration
  • Refurbishment
  • Proactive

• 1. Is the food business registration current and accurate?

  Compliant

  N/C - Major

  N/A

• 2. Is the food business complying with any specific registration conditions (if applicable)?

  Compliant

  N/C - Major

  N/C - Critical

  N/A

• 3. Is the current certificate of registration displayed

  Compliant

  N/C - Minor

  N/A

• 4. Does the food business have a current FSS?

  Compliant

  N/C - Minor

  N/A

• 5. Is the FSS’s certificate available at the premises?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

Food Recipt

• 6. Is all food protected from contamination?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 7. Are supplier details available for food on the premises and all food items labelled appropriately (with a prescribed name where applicable)?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 8. Are all practical measures taken to ensure potentially hazardous food is received under temperature control?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

Food Storage

• 9. Food Storage - Is all food protected from contamination?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 10. Are food storage conditions appropriate?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 11. Is potentially hazardous food stored under temperature control?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

Food Processing

• 12. When processing, is all food: safe and suitable; prevented from being contaminated; and adequately processed to make safe?<br>

  Compliant

  N/C - Major

  N/C - Critical

  N/A

• 13. Are potentially hazardous ready-to-eat food out of temperature control for minimum time while being processed?

  Compliant

  N/C - Major

  N/C - Critical

  N/A

• 14. Is potentially hazardous food cooled/reheated correctly?

  Compliant

  N/C - Major

  N/C - Critical

  N/A

Food Display

• 15. Food Display - Is food on display protected from contamination?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 16. Are self-service areas supervised, with separate utensils and protective barriers?

  Compliant

  NC - Minor

  NC - Major

  N/A

• 17. Is potentially hazardous food displayed under temperature control?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 18. If potentially hazardous food is not displayed under temperature control, is there a documented alternate method of compliance?

  Compliant

  NC - Major

  NC - Critical

  N/A

Food Packaging

• 19. Is food packaged in a manner that protects it from contamination, using appropriate material?

  Compliant

  NC - Minor

  NC - Major

  N/A

Food Transportation

• 20. Is all food protected from contamination during transportation?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 21. Are food transport vehicles suitable?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 22. Is all potentially hazardous food transported under temperature control?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

Food Disposal

• 23. Is food for disposal kept separately from all other food and in a designated area?

  Compliant

  NC - Minor

  NC - Major

  N/A

Food Recalls

• 24. Is there a documented recall system in place?

  Compliant

  N/C - Major

  N/A

Health of Food Handlers

• 25. Do food handlers report illness and exclude themselves from food handling if they are suffering from a foodborne disease and/or condition?

  Compliant

  N/C - Major

  N/C - Critical

  N/A

Hygiene of Food Handlers

• 26. Do food handlers exercise good hygiene practices?

  Compliant

  NC - Major

  NC - Critical

  N/A

Hand Washing

• 27. Do food handlers wash their hands before commencing/recommencing work?

  Compliant

  NC - Critical

  N/A

• 28. Do food handlers wash and dry hands thoroughly using designated hand washing facilities?

  Compliant

  NC - Major

  NC - Critical

  N/A

• 29. Are the hand washing facilities appropriately located?

  Compliant

  NC - Major

  NC - Critical

  N/A

• 30. Are the hand washing facilities: permanent fixtures; provided with a supply of warm running potable water through a single spout; of an adequate size; and used only for the washing of hands, arms and faces?

  Compliant

  NC - Major

  NC - Critical

  N/A

• 31. Does the business have easily accessible hand washing facilities that include: soap; single use towel; and a container for used towels?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 32. Are actions taken to ensure staff members do not engage in food handling if they are suffering from a foodborne disease or condition?

  Compliant

  NC - Major

  NC - Critical

  N/A

• 33. Does the food business take practical measures to ensure all people within the food business avoid contaminating food?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

Cleanliness

• 34. Are the floors, walls and ceilings maintained in a clean condition?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 35. Are the fixtures, fittings and equipment maintained in a clean condition?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

Sanitising

• 36. Are food contact surfaces and eating and drinking utensils sanitised using appropriate sanitising methods?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

Maintenance

• 37. Are premises, fixtures, fittings, equipment and utensils maintained in a good state of repair and working order?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

Thermometer

• 38. Does the business have a readily accessible digital probe thermometer accurate to ±1oC?

  Compliant

  NC - Minor

  NC - Major

  N/A

Single Use Items

• 39. Are single-use items protected from contamination and not reused?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

Animal & Pest Control

• 40. Animal and Pest Control - Is the premises free from animals and pests?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 41. Does the business take all practical measures to eradicate and prevent the entry and harbourage of pests?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 42. Is the food premises appropriate for its activities?

  Compliant

  NC - Major

  NC - Critical

  N/A

• 43. Is there an adequate supply of potable water?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 44. Does the premises have an adequate sewage and waste water disposal system?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 45. Does the premises have adequate storage facilities for garbage and recyclable matter?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 46. Does the premises have adequate natural or mechanical ventilation?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 47. Does the premises have sufficient lighting?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 48. Are floors appropriate for the food business’ activities?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 49. Are walls and ceilings designed and constructed in a way that is appropriate for the activities?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 50. Are fixtures, fittings and equipment adequate and fit for their intended use and able to be effectively cleaned (and sanitised if applicable)?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 51. Does the premises have adequate storage facilities?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 52. Are there adequate toilet facilities available for the use of food handlers?

  Compliant

  N/C - Minor

  N/C - Major

  N/C - Critical

  N/A

• 53. Is the toilet fitted with an air lock if it opens to a food preparation area?

  Compliant

  NC - Minor

  NC - Major

  N/A

• 54. Does food labelling comply with the Food Standards Code?

  Compliant

  N/C - Major

  N/A

• 55. Does the food business display kilojoule information (only applicable to standard food outlets)?

  Compliant

  N/C - Major

  N/A

• 56. Do food handlers have appropriate skills and knowledge in food safety and hygiene matters to handle food safely?

  Compliant

  NC - Minor

  NC - Major

  N/A

• Notes

• Inspection End Time

  Date

• Inspection Conducted By

• Inspector Signature

  Sign

• Inspection Conducted With

• Add signature

  Sign