Title Page
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Food Business Name
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Proprietor's Name
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Document No.
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Pathway Ref
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Address
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Business Email
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Business Phone Number
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Date of Inspection
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Officer
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Officer Contact Number
Type of food business
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Nature of temporary food business
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Only low risk foods prepared?
Food Storage, Packaging and Transportation
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Food protected from contamination
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Temperature control of potentially hazardous food?
Cleaning, Sanitising and Maintenance
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Cleanliness of food premises
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Cleaning and sanitising equimpment
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Maintenance of premises, fixtures and equipment
Health and Hygiene Requirements
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Food handlers knowledge commensurate with duties
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Health of food handlers
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Hygiene of food handlers
Miscellaneous
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Temperature measuring device +/- 1 degree
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Single use items
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Control of animals and pests
Food Premises and Equipment
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Suitable design & construction
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Water supply adequate and potable
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Waste water and refuse disposal
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Adequate ventilation and lighting
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Adequate hand washing facilities
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Adequate toilet facilities
Management
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Track record
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Approach to food safety
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Manager / Proprietor completed food safety training
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Food safety arrangements records kept
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Staff received food safety training
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Where is food preparation carried out?
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Only low risk foods prepared?
Food Storage, Packaging, Transportation and Display
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Food protected from contamination
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Temperature control of potentially hazardous food?
Cleaning, Sanitising and Maintenance
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Cleanliness of food premises
-
Cleaning and sanitising equimpment
-
Maintenance of premises, fixtures and equipment
Health and Hygiene Requirements
-
Food handlers knowledge commensurate with duties
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Health of food handlers
-
Hygiene of food handlers
Miscellaneous
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Temperature measuring device +/- 1 degree
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Single use items
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Control of animals and pests
Food Premises and Equipment
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Suitable design & construction
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Water supply adequate and potable
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Waste water and refuse disposal
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Adequate ventilation and lighting
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Adequate hand washing facilities
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Adequate toilet facilities
On Site Arrangements
Food Storage, Processing and Display
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Protection from contamination
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Temperature control arrangements
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Separation of raw and cooked foods
Health and Hygiene Requirements
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Food handlers completed food safety training
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Health of food handlers
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Hygiene of food handlers
Food Premises / Structure / Equipment
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Suitable design and construction
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Adequate water supply
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Waste water and refuse disposal arrangements
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Adequate hand washing arrangements
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Cleaning and sanitising arrangements
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Pest control arrangements
Management
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Track record
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Approach to food safety
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Manager / Proprietor completed food safety training
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Food safety arrangements records kept
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Staff received food safety training
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Enter location
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Name of local government where business registered
On Site Arrangements
Food Storage, Processing and Display
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Protection from contamination
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Temperature control arrangements
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Separation of raw and cooked foods
Health and Hygiene Requirements
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Food handlers completed food safety training
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Health of food handlers
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Hygiene of food handlers
Food Premises / Structure / Equipment
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Suitable design and construction
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Adequate water supply
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Waste water and refuse disposal arrangements
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Adequate hand washing arrangements
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Cleaning and sanitising arrangements
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Pest control arrangements
Management
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Track record
-
Approach to food safety
-
Manager / Proprietor completed food safety training
-
Food safety arrangements records kept
-
Staff received food safety training
On Site Arrangements
Food Storage, Processing and Display
-
Protection from contamination
-
Temperature control arrangements
Health and Hygiene Requirements
-
Separation of raw and cooked foods
-
Food handlers completed food safety training
-
Health of food handlers
-
Hygiene of food handlers
Food Premises / Structure / Equipment
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Suitable design and construction
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Adequate water supply
-
Waste water and refuse disposal arrangements
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Adequate hand washing arrangements
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Cleaning and sanitising arrangements
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Pest control arrangements
Management
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Track record
-
Approach to food safety
-
Manager / Proprietor completed food safety training
-
Food safety arrangements records kept
-
Staff received food safety training
-
Where is food preparation carried out?
-
Only low risk foods prepared?
Food Storage, Packaging and Transportation
-
Food protected from contamination
-
Temperature control of potentially hazardous food?
Cleaning, Sanitising and Maintenance
-
Cleanliness of food premises
-
Cleaning and sanitising equimpment
-
Maintenance of premises, fixtures and equipment
Health and Hygiene Requirements
-
Food handlers knowledge commensurate with duties
-
Health of food handlers
-
Hygiene of food handlers
Miscellaneous
-
Temperature measuring device +/- 1 degree
-
Single use items
-
Control of animals and pests
Food Premises and Equipment
-
Suitable design & construction
-
Water supply adequate and potable
-
Waste water and refuse disposal
-
Adequate ventilation and lighting
-
Adequate hand washing facilities
-
Adequate toilet facilities
On Site Arrangements
-
Nature of food prepared
Food Storage, Processing and Display
-
Protection from contamination
-
Temperature control arrangements
-
Separation of raw and cooked foods
Health and Hygiene Requirements
-
Separation of raw and cooked foods
-
Food handlers completed food safety training
-
Health of food handlers
-
Hygiene of food handlers
Food Premises / Structure / Equipment
-
Suitable design and construction
-
Adequate water supply
-
Waste water and refuse disposal arrangements
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Adequate hand washing arrangements
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Cleaning and sanitising arrangements
-
Pest control arrangements
Management
-
Track record
-
Approach to food safety
-
Manager / Proprietor completed food safety training
-
Food safety arrangements records kept
-
Staff received food safety training
-
Nature of food prepared
Food Storage, Processing and Display
-
Protection from contamination
-
Temperature control arrangements
-
Separation of raw and cooked foods
Health and Hygiene Requirements
-
Separation of raw and cooked foods
-
Food handlers completed food safety training
-
Health of food handlers
-
Hygiene of food handlers
Food Premises / Structure / Equipment
-
Suitable design and construction
-
Adequate water supply
-
Waste water and refuse disposal arrangements
-
Adequate hand washing arrangements
-
Cleaning and sanitising arrangements
-
Pest control arrangements
Management
-
Track record
-
Approach to food safety
-
Manager / Proprietor completed food safety training
-
Food safety arrangements records kept
-
Staff received food safety training
-
Enter location
-
Name of local government where business registered
On Site Arrangements
-
Nature of food prepared
Food Storage, Processing and Display
-
Protection from contamination
-
Temperature control arrangements
-
Separation of raw and cooked foods
Health and Hygiene Requirements
-
Separation of raw and cooked foods
-
Food handlers completed food safety training
-
Health of food handlers
-
Hygiene of food handlers
Food Premises / Structure / Equipment
-
Suitable design and construction
-
Adequate water supply
-
Waste water and refuse disposal arrangements
-
Adequate hand washing arrangements
-
Cleaning and sanitising arrangements
-
Pest control arrangements
Management
-
Track record
-
Approach to food safety
-
Manager / Proprietor completed food safety training
-
Food safety arrangements records kept
-
Staff received food safety training
Follow up
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Follow up action required
- Nil
- Advice Given
- Re-inspection
- Letter
- Improvement Notice
- Infringement Notice
- Prohibition Notice
- Prosecution
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Is the food business registered or applying to be registered with the City of Melville?
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Is the inspection part of the HAPP process?
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Scores on the doors score
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Has the proprietor joined the Scores on the Doors scheme
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Is the proprietor interested in joining the scheme?
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Terms and Conditions for Scores on the Doors
1. Rating the Food Business
1.1 The business will be rated under the scheme at each unannounced inspection carried out by the City's environmental health officers (EHOs) as part of existing food safety inspection functions.
1.2 Officers will not carry out any additional inspections solely for the purposes of this scheme, however a charge may apply upon a request for a re-inspection.
1.3 If the City investigates a complaint and that complaint is proven, or if the food safety standards have dropped the certificate may be removed or reissued.
2. Understanding your Rating
2.1 The business rating is based on the level of compliance with the Food Standards Code at the date of the unannounced inspection, as assessed and scored by the City's EHOs using a standard inspection checklist.
2.2 For the purposes of the scheme after an unannounced inspection, you may be awarded as: five stars (excellent), four stars (very good) or three stars (good).
3. Certificate
Following an unannounced food safety inspection the City will issue the business a Scores on the Doors rating certificate. The certificate remains the property of the City of Melville.
4. Displaying Certificate on Premises
4.1 You agree to display the certificate in a prominent position.
4.2 You must not display a false or expired certificate.
5. Publication of Rating
5.1 The City may identify you and publish your most recently issued rating on its website, but will not publish a rating if a review is underway and not concluded.
5.2 We will stop publishing your most recently issued rating on the website if you opt out of the scheme.
6. Review of Rating
6.1 If you are dissatisfied with a Scores on the Doors rating you may, within seven days of receipt of your certificate, write asking for a review of the rating.
6.2 The City will review your rating and advise you of its determination within 14 days of receipt of your request. The review will be an internal desk review by an EHO other than the inspector who conducted the initial assessment. It will not involve a further inspection of your premises.
6.3 If this review results in an amended rating we will issue you with a revised certificate. Otherwise, we will notify you that your certificate remains unchanged.
7. Term and Termination
7.1 This Agreement continues until it is terminated in accordance with this clause.
7.2 This Agreement automatically terminates if:
(i) You are a company and your majority shareholding changes hands;
(ii) Your business is sold to someone else; or
(iii) The Scheme is terminated.
7.3 The City may terminate this agreement at any time by notice to you if you breach any of the terms or conditions.
7.4 You may terminate this agreement by writing to the City. -
Name of proprietor
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Reason for not joining
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I have read and understood the contents of this inspection report
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Officer
- Tsyr Chiat Chew
- Rebecca Duffin
- Graham Oatey
- Tony Portelli
- Michael Turner
- Ian Watt
- Karen Wong
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Assessor
