- Routine Inspection (High risk food premises)
- Routine Inspection (Medium risk food premises)
- Routine Inspection (Low risk food premises)
- Routine Inspection (Childcare facility serving food)
- Re-Inspection (General) - no fee
- Re-Inspection (Improvement Notice) - no fee
- Complaint - Foodborne Illness Investigation
- Complaint - General food Premises inspection
- Routine Inspection of Temporary Food Premises
- Routine inspection of Mobile Food Stall/Vehicle
Food Premises Code -
Trading Name of Food Business
Trading Address of Food Business
Proprietor information: Sole Trader / Partnership / Company Name
Postal Address of Sole Trader or Partnership or Registered Office of Company
Australian Business Number/Australian Company Number (ABN/ACN)
Contact phone number / Mobile phone number
🐣 Raw Egg Use - Inspection Checklist required? Turn switch ON
1. Clean eggs - free from visible cracks, dirt, faeces and feathers.
2. Labelling of eggs - Suppliers details, Best Before date, storage conditions. FSC 1.2
3. Eggs marked with the producers or processors unique identification stamp. FSC 2.2.2 and 4.25
4. Clean packaging - no re-use of egg cartons.
5. Whole eggs are stored under temperature control (5°C or below). FSC 3.2.2 (6)
6. Controls in place to prevent cross contamination during raw egg preparation. FSC 3.2.2 (7)
7. Complying hand washing facility available for persons preparing raw egg dishes. FSC 3.2.2 (17) and 3.2.3 (14)
8. Hands are washed thoroughly before preparing raw egg dishes in addition to the use of good personal hygiene practices. FSC 3.2.2 (15)
9. Egg separator is used to separate eggs. FSC 3.2.2 (7) If any other method used must demonstrate safe way which does not contaminate product.
10. Raw egg dish is acidified to a pH of 4.2 or less, stored for a maximum of 24 hours, and stored/displayed at or below 5°C. The times, temperatures and pH must be documented. Examples; Mayonnaise, Aioli, Caesar salad dressing. 3.2.2 (7)(1)(b)(ii)
11. Raw egg dish is acidified to a pH of 4.2 or less, however is not being stored/displayed at or below 5°C (although is less than 25°C). The 4hr/2hr rule must be applied with times and pH being documented. Examples; Mayonnaise, Aioli, Caesar salad dressing. 3.2.2 (7)(1)(b)(ii)
12. Raw egg dish NOT acidified, stored/displayed for a maximum of 24 hours and kept at or below 5°C or apply the 4hr/2hr rule. Both scenarios require temperature and times to be documented. Examples; Mayonnaise, Aioli, Home made butter (Vietnamese pork roll), Fried ice cream, Tiramisu, Mousse. 3.2.2 (6) & (8)
13. Raw egg dish NOT acidified and made to order for immediate consumption. It should not be consumed after 4 hours of preparation and must not be stored/displayed for later use. (4hr/2hr rule applies). Examples; Hollandaise sauce, Bearnaise sauce, Fluffy duck cocktail. 3.2.2 (7)(1)(a)
14. The relevant person can demonstrate the correct use of the thermometer to measure the temperature of PHF being stored or displayed. FSC 3.2.2 (6)(2) & (8)(5)
15. Raw egg dish must be stored/displayed to prevent cross contamination. 3.2.2 (6)(1)(a) This includes:
- prepare and store in the same container,
- use date labels,
- do not top up or mix batches.
☆ For acidified raw egg dishes, make fresh batches daily, store at or below 5°C and do not store for longer than 24hrs or discard at end of the day.
☆ For non-acidified raw egg dishes make to order and use immediately.
16. Areas where raw egg dish preparation occurs are visibly clean including fixtures, fittings and equipment used.
17. The food business sanitises food contact surfaces and equipment used to prepare raw egg dishes by either;
(a) Heat (>77°C) or (b) Chemical sanitising or (c) Combination of both Heat & Chemical sanitising. FSC 3.2.2 (20)
18. There are adequate written instructions for staff to follow when diluting and applying the chemical sanitiser (on label or other information sheet).
19. The relevant person can demonstrate effective sanitising and the correct dilution, application and use of a chemical sanitiser.
20. I have advised the relevant person on safer raw egg alternatives, (eg use of pasteurised eggs, commercially manufactured pasteurised product). And provided them with fact sheets, guidelines etc.
3. Food handlers have skills and knowledge to handle food safely
4. No sale of food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past use by date
5. Food protected from the possibility of contamination; food receipt, storage, display and transport
6. Names and addresses are available for manufacturer, supplier or importer of food
7. Potentially Hazardous Food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5°C, above 60°C. Frozen food is hard frozen
8. Processing of foods; items thawed correctly; processed quickly; no contamination risk
9. Cooked PHF is cooled rapidly within 2 hours from 60°C to 21°C and then within a further 4 hours from 21°C to 5°C
10. Reheating of previously cooked and cooled PHF to a temperature of 60°C or above is rapid by way of oven, stove top or microwave but not bain-marie
11. Self serve food bar is supervised, has separate utensils and sneeze guard
12. Food wraps and containers will not cause contamination
13. Food for disposal is separated from normal stock
14. Food handlers wash and dry hands thoroughly using hand wash facilities
15. Food handlers avoid unnecessary contact with ready to eat food or food contact surfaces by use of utensils, a gloved hand, food wraps etc
16. Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces
17. Food handlers have clean clothing, waterproof covering on bandages
18. Food handlers wash hands before commencing/recommencing work and after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning, etc
19. Food handlers do not handle food if ill (eg vomiting, gastro)
20. Hand washing facilities easily accessible and used only for washing of hands, arms and face
21. Hand washing facilities have warm running water through single spout, single use towels and soap
22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness
23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg chemicals or dishwasher)
24. Accurate temperature measuring device readily accessible (eg digital probe thermometer) Accurate to +/- 1 degree Celsius
25. Single use items protected from contamination and not reuse (eg drinking straws, disposable utensils)
26. Live animals not permitted in areas in which food is handled
27. Practical pest exclusion measures used (eg screens, door seals)
28. Practicable measures to eradicate and prevent harbourage of pests (eg housekeeping, stock rotation, pest controller)
29. No signs of insect infestation or rodent activity in premises (faeces, egg casings, gnaw marks)
30. General design and construction of premises appropriate
31. Adequate supply of potable water available
32. Premises has adequate sewage and waste water disposal system
33. Premises has adequate storage facilities for garbage and recyclable matter
34. Premises has sufficient lighting
35. Floors are able to be effectively cleaned
36. Walls and ceilings are sealed and able to be effectively cleaned
37. Fixtures, fittings and equipment are able to be effectively cleaned and where necessary sanitised
38. Adequate ventilation is provided within the premises
39. Premises has adequate storage facilities (eg chemicals)
40. Premises, fixtures, fittings and equipment in a good state of repair and working order
41. No chipped, broken or cracked eating or drinking utensils observed
42. Food Labelling complies with the Food Standards Code
43. If food premises is a 'Standard Food Outlet' - Is nutritional information displayed?
Food type and intended use by customer
Exempt Food Business - Score of 5 or less
Low Risk - Score of 6 to 39
Medium Risk - Score of 40 to 64
High Risk 65 or more
- Verbal advice only
- Food Premises Assessment Report issued
- Warning Letter to be sent
- Improvement Notice to be issued
- Improvement Notice + Prohibition Order
- Improvement Notice + Penalty Infringement Notice/s
- Prohibition Order
- Penalty Infringement Notice/s
- Food Seizure
If an additional inspection involving Critical Food Handling Practices is required a re-inspection fee will be charged. You are also advised that failure to comply with the terms of this Assessment Report may result in the issue of an Improvement Notice, Prohibition Order, Penalty Infringement Notice or Prosecution in accordance with the provisions of the WA Food Act 2008.
- Re-Inspect in 24 hours
- Re-Inspect in 1 - 7 days
- Re-Inspect in 1 month
- Re-Inspect in 2 months
- Re-Inspect in 3 months
- Re-Inspect in 4 months
- Re-Inspect in 5 months
- Primary Inspection in 6 months
- Primary Inspection in 12 months
- Premises has reduced level of food processing / revert to Low Risk - Incident Only
- Premises has ceased trading / De-activate file
- Brayden Stratford
- Sarah Althorpe
- Andrew Waters
- The inspector
Shire of Broome - Environmental Health Officer - Contact number (08) 9191 3456
This assessment report is based on guidance in the Safe Food Australia (2016) publication: A Guide to the Food Safety Standards. The Guide should be consulted if assistance with interpretation of the food safety standards is required. The assessment is set up as a checklist. In some cases an item will be supported with a list in italics of areas where compliance is required. It might not be possible to observe all the areas in a single inspection. Despite the presence of a list each item is a single issue of compliance. The assessment focuses on the foodborne illness risk factors identified by the US Centre for Disease Control. The key targets for inspection are: inadequate cooling & cold holding temperatures; food prepared ahead of planned service; inadequate hot holding temperatures; poor personal hygiene & infected food handlers; inadequate reheating and inadequate cleaning of equipment.
FOOD HANDLING CONTROLS
5. Protection from likely contamination includes appropriately covering food so that it is protected from potential contamination sources and includes keeping ready to eat foods separated from raw foods.
7. Potentially hazardous food is food that has to be kept at certain temperatures to minimize the growth of any pathogenic micro-organisms that may be present in the food or to prevent the formation of toxins in the food. Examples of potentially hazardous food includes meat, seafood, dairy and foods such as salads and some cut fruits.
7. Temperature control means maintaining potentially hazardous food at a temperature of: (a) 5°C or below, or (b) 60°C or above, or (c) another temperature if the food business demonstrates that maintenance of the food at this temperature for the period of time for which it will be maintained, will not adversely affect the microbiological safety of the food.
9. A food business must when cooling cooked potentially hazardous food, cool the food: (a) within two hours - from 60°C to 21°C; and (b) within a further four hours - from 21°C to 5°C.
10. A food business must when reheating previously cooked and cooled potentially hazardous food to hold it hot, use a process that rapidly heats the food to a temperature of 60°C or above.
11. A food business must, when displaying unpackaged ready to eat food for self service: (a) ensure the display of food is effectively supervised so that any food that is contaminated by a customer or is likely to have been contaminated is removed from display without delay, (b) provide separate serving utensils for each food or other dispensing methods that minimise the likelihood of the food being contaminated, and (c) provide protective barriers that minimise the likelihood of contamination by customers.
HEALTH AND HYGIENE REQUIREMENTS
14. Thorough hand washing includes using the designated hand washing facility to wash hands, fingers and wrists using warm water and soap for a recommended 15 seconds, thorough rinsing of hands under warm running water and drying thoroughly on single use towel or air dryer.
18. A food handler must wash his or her hands whenever their hands are likely to be a source of contamination of food. This includes: before working with ready to eat food after handling raw food immediately after using the toilet before commencing or recommencing handling food immediately after smoking, coughing, sneezing, using a handkerchief or tissue, eating, drinking or using tobacco after touching his or her hair, scalp or a body opening.
19. A food business must ensure the following persons do not engage in the handling of food for the food business where there is a reasonable likelihood of food contamination: (a) a person known to be suffering from a food-borne disease, or who is a carrier of a food-borne disease, and (b) a person known or reasonably suspected to have a symptom that may indicate he or she is suffering from a foodborne disease.
CLEANING AND SANITISING
22. Food premises and fixtures, fittings and equipment must be maintained to a standard of cleanliness where there is no accumulation of: (a) garbage, except in garbage containers; (b) recycled matter, except in containers; (c) food waste; (d) dirt; (e) grease; (f) other visible matter.
23. Clean and Sanitary condition means a surface or utensil is: (a) clean (b) has had applied to it heat and/or chemicals or other process so that the number of micro-organisms has been reduced to a safe level.
DESIGN AND CONSTRUCTION
30. General requirements for design and construction of food premises must; (a) be appropriate for the activities for which the premises are used; (b) provide adequate space; (c) permit effective cleaning and if necessary sanitising, and; (d) to the extent that is practicable exclude dirt, dust, fumes, smoke, and not permit the entry or harbourage of pests.
31. Adequate supply of potable water means water that is acceptable for human consumption and available at an adequate volume, pressure and temperature for hand washing, cleaning and food processing requirements.
33. Adequate storage facilities for garbage and recyclable matter means facilities that will contain the volume and types of garbage and recyclable material produced by the food business and not provide a breeding ground for pests and be capable of being easily and effectively cleaned.
34. Lighting must be sufficient to enable food handlers to readily see whether areas or equipment are clean, to detect signs of pests and to clearly see food and equipment they are handling.
38. Adequate ventilation (natural or mechanical) must be provided to remove fumes, smoke, steam and vapours from the food premises.