Shire of Morawa - Food Premises Inspection

• Document No.

• Premises Name

• Premises Address

• Risk Classification

  Low

  Medium

  High

• Manager/Representative

• Email

• Inspection Type

  Routine

  Re-inspection

  Complaint

  New Premises/Business

• Authorised Officer

Food Premises Risk Assessment - RISK ASSESSMENT RATING

• A - No food risks identified B - Moderate food risk identified C - Serious food risk identified

• Items that are not applicable are deemed to comply

1. Products Received/Stored - 3.2.2 Standard 5 & 6

• 1.1 All products from approved premises

  A

  B

  C

  N/A

• 1.2 All products received at correct temperature

  A

  B

  C

  N/A

• 1.3 Products free from physical contamination

  A

  B

  C

  N/A

• 1.4 Correct storage & temperature control

  A

  B

  C

  N/A

• 1.5 Cross contamination prevented

  A

  B

  C

  N/A

2. Food Preparation/Cooking - 3.2.2 Standard 6 & 7

• 2.1 Separation of raw/cooked foods

  A

  B

  C

  N/A

• 2.2 Separation of utensils/equipment from raw/cooked foods

  A

  B

  C

  N/A

• 2.3 Correct thawing of high risk foods

  A

  B

  C

  N/A

• 2.4 Cooked food protected from contamination

  A

  B

  C

  N/A

• 2.5 Cross contamination prevented

  A

  B

  C

  N/A

3. Refrigeration/Reheating - 3.2.2 Standard 6 & 7

• 3.1 Correct storage/temperature control

  A

  B

  C

  N/A

• 3.2 Correct stock rotation of prepared foods

  A

  B

  C

  N/A

• 3.3 Prepared food protected from contamination

  A

  B

  C

  N/A

• 3.4 All food reheated to >60°C correctly

  A

  B

  C

  N/A

4. Food Service, Transportation & Display - 3.2.2 Standard 8, 9 & 10

• 4.1 Cold foods held at <5°C

  A

  B

  C

  N/A

• 4.2 Hot foods held at >60°C

  A

  B

  C

  N/A

• 4.3 Correct shields and coverings used

  A

  B

  C

  N/A

• 4.4 Cross contamination prevented

  A

  B

  C

  N/A

• 4.5 Packaging - Appropriate materials and process

  Yes

  No

  N/A

5. Cleaning and Waste Disposal - 3.2.2 Standard 11

• 5.1 Premises clean and tidy

  A

  B

  C

  N/A

• 5.2 Equipment clean and tidy

  A

  B

  C

  N/A

• 5.3 Cleaning equipment in good condition

  A

  B

  C

  N/A

• 5.4 Correct use/storage of sanitisers

  A

  B

  C

  N/A

• 5.5 Detergents and cleaning equipment

  A

  B

  C

  N/A

• 5.6 Food waste removed from premises daily

  A

  B

  C

  N/A

• 5.7 All waste stored correctly prior to disposal

  A

  B

  C

  N/A

• 5.8 Rubbish bins clean

  A

  B

  C

  N/A

• 5.9 Refuse area clean and tidy

  A

  B

  C

  N/A

6. Personal Hygiene- 3.2.2 Standard 3, 13, 15 & 17

• 6.1 Correct hand washing

  A

  B

  C

  N/A

• 6.2 Single use towels/soaps provided

  A

  B

  C

  N/A

• 6.3 Clean protective clothing/hats worn

  A

  B

  C

  N/A

• 6.4 Staff aware of hygiene requirements

  A

  B

  C

  N/A

• 6.5 Gloves/utensils used correctly

  A

  B

  C

  N/A

7. Pest Control & Maintenance - 3.2.2 Standard 19, 20, 21 & 22

• 7.1 Effective pest control program in place

  A

  B

  C

  N/A

• 7.2 All food/areas protected from vermin

  A

  B

  C

  N/A

• 7.3 Vermin baits used safely

  A

  B

  C

  N/A

• 7.4 Premises/equipment in good state of repair

  A

  B

  C

  N/A

• 7.5 Hot water maintained at correct temperature

  A

  B

  C

  N/A

• 7.6 Grease trap cleaning program in place

  A

  B

  C

  N/A

• 7.7 Exhaust system cleaning program in place

  A

  B

  C

  N/A

• 7.8 Thermometers maintained to an accuracy of at least +/– 1°C. Recommended to be calibrated once a year.

  A

  B

  C

  N/A

8. Documentation & Records

• 8.1 Registration Certificate displayed and current

  A

  B

  C

  N/A

• 8.2 Cleaning scheduled documented/maintained

  A

  B

  C

  N/A

• 8.3 Staff training records maintained

  A

  B

  C

  N/A

• 8.4 Temperature/delivery records kept

  A

  B

  C

  N/A

9. Premises and equipment - 3.2.3 Standard 3, 4, 5, 7, 8, 10, 11, 12, 14, 15 & 16

• 9.1 Adequate handwashing facilities

  A

  B

  C

  N/A

• 9.2 Suitability and maintenance of premises, fittings and equipment

  A

  B

  C

  N/A

• 9.3 Water supply adequate and potable

  A

  B

  C

  N/A

• 9.4 Disposal of sewage and waste water

  A

  B

  C

  N/A

• 9.6 Adequate ventilation and lighting

  A

  B

  C

  N/A

• 9.7 Storage of personal effects

  A

  B

  C

  N/A

• 9.8 Adequate storage facilities

  A

  B

  C

  N/A

10. Transportation and Distribution 3.2.2 Standard 10(a), (b) & (c)

• 10.1 Protection from contamination

  A

  B

  C

  N/A

• 10.2 Temperature control of PHF

  A

  B

  C

  N/A

Additional Comments/Issues

• Comments

• A - No food risks identified B - Moderate food risk identified C - Serious food risk identified

• Follow-up inspection required

  Yes

  No

  N/A

• Time until re-inspection (days/weeks)

• I have read and understood the contents of this inspection and will foreword this to the appropriate person (owner/ proprietor/general manager, etc.)

  Sign

• Disclaimer: This risk assessment may not be representative of all defects on site.

Shire of Narrogin

• Follow-up inspection comments

  Comment

ADDITIONAL INFORMATION

FOOD HANDLED WITH CARE MAKES GOOD BUSINESS SENSE

• The Shire has available to all food businesses, community groups and charities a FREE online training course for Food Safety. The training course includes a certificate you can generate as proof of completion.
  
  To access this please visit the website https://www.ehawa.org.au/events/category/foodsafe-online-43. Add the product to the cart and enter "FSNARRO368" to apply the free code (normally $35).
  
  Subscribe to Food Recall Alerts.
  
  Please visit the following webpage:
  https://www.foodstandards.gov.au/media/pages/subscriptionservice.aspx
  

Shire of Narrogin Contact Details

• Shire of Narrogin
  89 Earl Street, Narrogin WA 6312
  
  PO Box 1145 Narrogin WA 6312
  
  Telephone: (08) 9890 0900 Email: enquires@narrogin.wa.gov.au