Temporary Event Food Premises Report

• Document No.

• Event

• Conducted on

  Date

• Environmental Health Officer

  Select Alana Nolen Brooke Keher Jacinta McLean Malcolm Hare Samuel Judd Stuart Maher

  • Alana Nolen
  • Brooke Keher
  • Jacinta McLean
  • Malcolm Hare
  • Samuel Judd
  • Stuart Maher
• Location
  Address

• Premise Photo

  Media

• Proprietor

• Trading Name

• ABN

• Registration/notification

  Select Council Registration Statement of Trade Interstate Registration

  • Council Registration
  • Statement of Trade
  • Interstate Registration

• Registration/notification no.

• Postal Address

• Person Interviewed:

• Date and time of inspection

  Date

ALL MARKED ITEMS TO BE RECTIFIED PRIOR TO NEXT MARKET OR EVENT ATTENDANCE

General Requirements

• Type food sold

• Waste/rubbish is contained, sealed and capable of being easily cleaned (3.2.3 6)

  Yes

  No

  N/A

• Adequate and potable water supply (3.2.3 4)

  Yes

  No

  N/A

• No evidence of pests and animals (3.2.2 24 (1a & c))

  Yes

  No

  N/A

• Accessible fire blanket/extinguisher BCA, AS 2444

  Yes

  No

  N/A

• Effective disposal of waste water (3.2.3 5(a))

  Yes

  No

  N/A

• No public access to food area (3.2.2 8(1))

  Yes

  No

  N/A

Construction of Premises

• Type of premises

  Select Tent/marque Van/vehicle Tressel

  • Tent/marque
  • Van/vehicle
  • Tressel

• Sullage holding tank

  Yes

  No

  N/A

• Lighting and ventilation

  Yes

  No

  N/A

• Drivers compartment separated from where food stored or sold

  Yes

  No

  N/A

• Three sided marquee

  Yes

  No

  N/A

• Flooring satisfactory

  Yes

  No

  N/A

• Protective barriers/sneeze guards (3.2.2 8(2c))

  Yes

  No

  N/A

• Adequate storage facilities (3.2.3 (3b))

  Yes

  No

  N/A

• Storage facilities for personal items (3.2.3 14(1)

  Yes

  No

  N/A

Washing Facilities

• Supply of potable water (3.2.3 4(2a))

  Yes

  No

  N/A

• Sealed container with minimum capacity 20 litres

  Yes

  No

  N/A

• Effective cleaning and sanitising (3.2.2 20)

  Yes

  No

  N/A

Hand Washing Facilities

• Warm running water (3.2.2 17(1a)) Stall holders need only 20 litres of water if hot not accessible.

  Yes

  No

  N/A

• Facilities used only for the purpose of hand washing only (3.2.2 17(1c))

  Yes

  No

  N/A

• Liquid soap (3.2.2 17(1bii))

  Yes

  No

  N/A

• Single use paper towel (3.2.2(1di))

  Yes

  No

  N/A

Temperature Control

• Hot PHF held at 60C or higher (3.2.2 6(2a), 8(5a))

  Yes

  No

  N/A

• Cold PHF held at 5C or lower (3.2.2 s6(2a), 8(5a))

  Yes

  No

  N/A

• Minimum hold times for PHF's (3.2.2 7(2))

  Yes

  No

  N/A

• Probe thermometer, accurate to +/- 1 Degrees Celsius, readily accessible (3.2.2 22)

  Yes

  No

  N/A

Preparation

• Food protected from contimnation during transportations (3.2.2 10(a))

  Yes

  No

  N/A

• Premises, fixtures, fittings and equipment maintained to a clean standard (3.2.2 19(1))

  Yes

  No

  N/A

• Food is protected from contamination (3.2.2 23(bi))

  Yes

  No

  N/A

• Single use items protected from contamination (3.2.2 23 (bi))

  Yes

  No

  N/A

• Food elevated off the floor (3.2.2 6(1)

  Yes

  No

  N/A

Cross Contamination

• Food covered to protect from contamination (3.2.3 6(1a))

  Yes

  No

  N/A

• No unnecessary contact with ready-to-eat foods including money and food handling separate (3.2.2 15(1b))

  Yes

  No

  N/A

• Adequate hand washing to prevent contmination (3.2.2 15(2,3,3))

  Yes

  No

  N/A

• Food handlers informed of their health and hygiene requirments (3.2.2 13-15)

  Yes

  No

  N/A

• No source of cross-contamination by raw food (3.2.3 6(1a))

  Yes

  No

  N/A

• Packaged food sold

Packaged food

Pre-Packaged Foods (Labelling)

• Type of Food Sold

• Description of food FSC(1.2.2 1(1a))

  Yes

  No

  N/A

• Name & address of supplier FSC(1.2.2 3)

  Yes

  No

  N/A

• Lot identification FSC(1.2.2 2)

  Yes

  No

  N/A

• Mandatory & advisory warnings FSC(1.2.3)

  Yes

  No

  N/A

• Ingredients list in descending oder FSC(1.2.4)

  Yes

  No

  N/A

• Date marking FSC(1.2.5)

  Yes

  No

  N/A

• Storage conditions FSC(1.2.6)

  Yes

  No

  N/A

• Nutritional Information Panel FSC (1.2.8)

  Yes

  No

  N/A

• Characterising Ingredient FSC(1.2.10)

  Yes

  No

  N/A

Records FSS (3.1.1)

• Class of Premises

  Select Class 1 Class 2 Class 2 (cg) Class 3 Class 3 (cg) Class 4

  • Class 1
  • Class 2
  • Class 2 (cg)
  • Class 3
  • Class 3 (cg)
  • Class 4

• Suppliers list (2)

  Yes

  No

  N/A

• Temperature checks of food in hot or cold storage. (2)

  Yes

  No

  N/A

• Cooking temperature checks. (3)

  Yes

  No

  N/A

• Use of 2 hour/4 hour rule for high risk food.(4)

  Yes

  No

  N/A

• Probe thermometer accuracy checks.(5)

  Yes

  No

  N/A

• Sushi preparation (6)

  Yes

  No

  N/A

• Sushi Display Time Log (7)

  Yes

  No

  N/A

• Drying Log (8)

  Yes

  No

  N/A

• Meat Display Time Log (9)

  Yes

  No

  N/A

• Food Providers list (1)

  Yes

  No

  N/A

• Activities Check List (2)

  Yes

  No

  N/A

• Food Storage, Preparation and Display (3)

  Yes

  No

  N/A

• Suppliers List (1)

  Yes

  No

  N/A

• Cooking (2)

  Yes

  No

  N/A

• Overnight Cold Storage (3)

  Yes

  No

  N/A

• Temperature Control for more than 2 Days (4)

  Yes

  No

  N/A

• Suppliers list (1)

  Yes

  No

  N/A

• Cold Storage (2)

  Yes

  No

  N/A

• Hot Storage (3)

  Yes

  No

  N/A

• Deliveries Temperature Control (4a)

  Yes

  No

  N/A

Food Handling Skills and Knowledge

• Is a copy of the Food Safety Supervisor Certificate present in the premise?

  Yes

  No

  N/A

Further Action Required

• Further action required

  Select Satisfactory Warning Notice Penalty Infringement Notice Seizure Letter

  • Satisfactory
  • Warning Notice
  • Penalty Infringement Notice
  • Seizure
  • Letter

• NOTE: THIS COMPLETED INSPECTION REPORT CONSTITUTES A WARNING AND A PENALTY INFRINGEMENT NOTICE MAY BE ISSUED IN ACCORDANCE WITH THE PROVISIONS OF THE VIC FOOD ACT 1984

• Comments

I have read this report and understand the contents

• Owner / Employee Signature

  Sign

• Authorised Officer Signature

  Sign

• 
  http://www.foodstandards.gov.au

• NB: Assessment report contains findings from the date/time of inspection only
  http://www.foodstandards.gov.au