Strathfield Council - Food Premises Assessment Report 2023-24

Food Premises Details

• Inspection Conducted On:

  Date

• Premises Name:

• Trading Address:

• CIVICA Number:

• Mailing Address (if different from trading address):

• ABN/ACN:

• Proprietor / Company Name:

• Proprietor Email:

• Proprietor Phone No.:

Inspection Details and Result

• Inspection Type

  Routine Inspection

  Reinspection - 1

  Reinspection - 2

  Complaint Only

  Complaint/Inspection

• Food Risk Rating

  Low

  Medium

  High

• Inspection Result:<br>Note: All assessment items marked as' Fail' must be addressed by the specified due date.<br>Items marked as 'Fail-Major' or 'Fail-Critical' have the potential to significantly impact food safety and should be<br>addressed as a priority.

  Satisfactory

  Unsatisfactory

  Fail - Critical

• Further Action Required:

  Select No further action required Reinspection Required Email photos to demonstrate compliance to: erin.hogan@strathfield.nsw.gov.au Warning Letter Improvement Notice Penalty Infringement Notice Prohibition Order

  • No further action required
  • Reinspection Required
  • Email photos to demonstrate compliance to: erin.hogan@strathfield.nsw.gov.au
  • Warning Letter
  • Improvement Notice
  • Penalty Infringement Notice
  • Prohibition Order

• Inspection conducted by:

  Sign

I have read this report and understand the contents.

• Proprietor/Employee Name and Signature

  Sign

General Requirements

• 1. Food business has notified details to Strathfield Council (Appropriate Regulatory Authority) - 1

  Yes

  No

  N/A

• Due Date

  Date

• 2. If needed, Food Safety Supervisor is appointed and certificate is on the premises - 1

  Yes

  No

  N/A

• ACTION REQUIRED: 1. Appoint a Food Safety Supervisor or complete recertification training if applicable; and 2. Send a copy of the Food Safety Supervisor Certificate to erin.hogan@strathfield.nsw.gov.au; and 3. Keep the Food Safety Supervisors Certificate on the premises at all times.

• Due Date

  Date

• 3. Food handlers have skills and knowledge to handle food safely - 1

  Yes

  Fail - Minor

  Fail - Major

• Due Date

  Date

• 4. No handling or sale of unsafe or unsuitable e.g. food that is damaged, deteriorated or perished; no use of cracked or dirty eggs or food past use by date - 4*

  Yes

  Fail - Major

  Not Observed

• ACTION REQUIRED: Dispose of all damaged food (includes cracked or dirty eggs), deteriorated food, perished food, and food past its use by date; and do not handle or sell food that is unsafe or unsuitable.

• Due Date

  Date

Food Handling Controls FSS 3.2.2 cl 5 - 12

• 5. Food protected from the possibility of contamination; food receipt, storage, display and transport - 1,4,8*

  Yes

  Fail - Minor

  Fail - Major

  Fail - Critical

• ACTION REQUIRED: Take all practicable measures to ensure that the food received, stored, prepared, displayed is protected from the likelihood of contamination.

• ACTION REQUIRED: Ensure all raw foods, such as meat, chicken and seafood are stored BELOW or separate to cooked and ready-to-eat food to prevent cross-contamination.

• ACTION REQUIRED: Ensure all opened food is stored in food grade containers with tight fitted lids, covered with cling film, or similar to protect food from contamination.

• Due Date

  Date

• 6. Names and addresses are available for manufacturer, supplier or importer of food - 1

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 7. Potentially hazardous food (PHF) is under temperature control: food receipt, storage, display and transport; less than 5 degrees or above 60 degrees Celsius . Frozen food is hard frozen - 1, 4,8*

  Yes

  Fail - Minor

  Fail - Major

  Fail - Critical

• ACTION REQUIRED: Ensure potentially hazardous food that is required to be kept COLD is maintained at 5 degrees Celsius or less.

• ACTION REQUIRED: Ensure potentially hazardous food that is required to be kept HOT is maintained at 60 degrees Celsius or more.

• Due Date

  Date

• 8. Processing of foods; take all practical measures to process only safe and suitable food; prevent likelihood of contamination; use process step if necessary. - 4,8*

  Yes

  Fail - Major

  Fail - Critical

  N/A

• Due Date

  Date

• 9. Cooked PHF is cooled rapidly (2+4 hr rule); items thawed correctly, processed quickly - 4,8*

  Yes

  Fail - Major

  Fail - Critical

  N/A

• Due Date

  Date

• 10. Reheating of PHF is rapid - oven, stovetop or microwave but not bain marie - 8*

  Yes

  Fail - Critical

  Not Observed

• Due Date

  Date

• 11. Self serve food bar is supervised, has separate utensils and sneeze guard -1

  Yes

  No

  N/A

• Due Date

  Date

• 12. Food wraps and containers will not cause contamination - 1

  Yes

  No

  N/A

• Due Date

  Date

• 13. Food for disposal is separated from normal stock - 1

  Yes

  No

  N/A

• Due Date

  Date

Health and Hygiene FSS 3.2.2 cl 13-18

• 14. Food handlers wash and dry hands thoroughly using hand wash facilities -4*

  Yes

  Fail - Major

  Not Observed

• Due Date

  Date

• 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. - 1

  Yes

  No

  N/A

• Due Date

  Date

• 16. Food handlers do not spit or smoke in food handling areas or eat over exposed food or food contact surfaces - 4*

  Yes

  Fail - Major

  Not Observed

• Due Date

  Date

• 17. Food handlers have clean clothing, waterproof covering on bandages - 1

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 18. Food handlers wash hands before commencing/recommencing work and after: using the toilet, coughing, sneezing, smoking, handling raw meat, cleaning, etc - 8*<br>

  Yes

  Fail - Critical

  Not Observed

• Due Date

  Date

• 19. Food handlers do not handle food if ill (eg vomiting, gastro) - 8*

  Yes

  Fail - Critical

  Not Observed

• Due Date

  Date

• 20. Hand washing facilities easily accessible and used only for washing of hands, arms and face - 1<br>

  Yes

  No

• ACTION REQUIRED: Ensure there is easy access to the hand washing facilities at all times; and, the hand washing facilities are only used for the washing of hands, arms and face.

• Due Date

  Date

• 21. Hand washing facilities have warm running water through single spout, single use towels and soap - 4, 8*

  Select Yes No Soap No Paper Towels No Warm Running Water/ Single Spout Combination of 2 or more - No Soap/Paper Towels/Warm Water/Single Spout

  • Yes
  • No Soap
  • No Paper Towels
  • No Warm Running Water/ Single Spout
  • Combination of 2 or more - No Soap/Paper Towels/Warm Water/Single Spout

• ACTION REQUIRED: 1. Maintain at all times a supply of soap, single use towels and warm running water at each of the hand washing facilities (including hand washing facilities at toilets).

• Due Date

  Date

Cleaning and Sanitising FSS 3.2.2 cl 19-20

• 22. Premises, fixtures, fittings and equipment maintained to an appropriate standard of cleanliness - 1,4,8*

  Yes

  Fail - Minor

  Fail - Major

  Fail - Critical

• Due Date

  Date

• 23. Food contact surfaces, eating and drinking utensils in a clean and sanitary condition/appropriate sanitising method in use (eg chemicals or dishwasher) - 1,4,8*

  Yes

  Fail - Minor

  Fail - Major

  Fail - Critical

• Due Date

  Date

Temperature Measuring Devices FSS 3.2.2

• 24. Accurate temperature measuring device readily accessible (eg digital probe thermometer) Accurate to +/- 1 degree Celsius - 1

  Yes

  No

• ACTION REQUIRED: Provide a digital probe thermometer that is accurate to +/- 1 °C; and ensure the thermometer is working and readily accessible at all times. Ensure the thermometer is cleaned and sanitised before and after use.

• Due Date

  Date

• 25. Single use items protected from contamination and not reuse (eg drinking straws, disposable utensils) -1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

Animal and Pests FSS 3.2.2 cl 24

• 26. Live animals not permitted in areas in which food is handled -1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 27. Practical pest exclusion measures used (eg screens, door seals) - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 28. Practicable measures to eradicate and prevent harbourage of pests (eg housekeeping, stock rotation, pest controller) - 1

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 29. No signs of insect infestation or rodent activity in premises - 1,4,8

  Yes

  Fail - Minor

  Fail - Major

  Fail - Critical

• Due Date

  Date

Design and Construction FSS 3.2.3

• 30. General design and construction of premises appropriate - 1

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 31. Adequate supply of potable water available - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 32. Premises has adequate sewage and waste water disposal system - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 33. Premises has adequate storage facilities for garbage and recyclable matter - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 34. Premises has sufficient lighting - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 35. Floors are able to be effectively cleaned, appropriate designed and constructed and don't permit harbourage of pests - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 36. Walls and ceilings are sealed and able to be effectively cleaned appropriate designed and constructed and don't permit harbourage of pests- 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 37. Fixtures, fittings and equipment are able to be effectively cleaned and where necessary sanitised - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 38. Adequate ventilation is provided within the premises - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 39. Premises has adequate storage facilities (eg chemicals) - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

Maintenance FSS 3.2.2 cl 21

• 40. Premises, fixtures, fittings and equipment in a good state of repair and working order - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due Date

  Date

• 41. No chipped, broken or cracked eating or drinking utensils observed - 1<br>

  Yes

  Fail - Minor

  Not observed

• Due date

  Date

Miscellaneous

• 42. Food Labelling complies with the Food Standards Code - 1<br>

  Yes

  No

  N/A

• Due date

  Date

• 43. For 'Standard Food Outlet', nutritional information displayed

  Yes

  No

  N/A

• Due date

  Date

• 44. Food business is aware of the Raw Egg Guidelines

  Yes

  No

  N/A

• Due date

  Date

• 45. Food business is aware of its obligations regarding allergens

  Yes

  No

  N/A

• Due date

  Date

Email the following items to Council at erin.hogan@strathfield.nsw.gov.au

• Photos to demonstrate your compliance with this report

• Pest Control Report

• Food Safety Supervisor Certificate

• Business Registration Form

Scores on Doors

• Points Total

• Star Rating

  Select 5 Star (0-3 points) 4 Star (4-8 points) 3 Star (9-15 points) No Stars (>15 or any critical 8 point food safety failure) N/A

  • 5 Star (0-3 points)
  • 4 Star (4-8 points)
  • 3 Star (9-15 points)
  • No Stars (>15 or any critical 8 point food safety failure)
  • N/A

• Checklist items scoring 4 or 8 points have potential to impact directly on food safety and should be addressed as a priority

Council Contact Details

• Strathfield Council
  65 Homebush Road
  STRATHFIELD NSW 2135
  Phone: 9748 9999
  Fax: 9764 1034
  Email: council@strathfield.nsw.gov.au
  Website: www.strathfield.nsw.gov.au

• NB: Assessment report contains findings from date/time of inspection only

Inspection End Time

• Select date

  Date

Inspection Payment Method

• At the end of this inspection, payment can be made with a credit card or debit card. Alternatively, an invoice will be issued if payment is not made at the end of this inspection.

• Payment for this inspection will be made by

  Select During Inspection by Credit Card/ Debit Card Regular Invoice Requisition

  • During Inspection by Credit Card/ Debit Card
  • Regular Invoice Requisition

• The proprietor of this business has chosen to pay for this inspection on-site using a credit card or debit card. As the proprietor/ manager, or authorised person of the above food business, I have agreed to make an on-site payment of $196 for this routine food shop inspection by credit card/ debit card in accordance with Council's Fees and Charges.

• Receipt Number

• Signature of proprietor/ manager, or authorised person

  Sign

• Signature of Authorised Officer

  Sign

Explanatory Notes and Definitions (Food Standards Code Ch3 standards 3.2.2 and 3.2.3)