Food Business Details

  • Address

  • Proprietor

  • Company name

Inspection details

  • Audit Team

  • Lead Auditor Lance Lazarevic

  • Audit Team Damien Close Mark Nowfel

  • Type of inspection

  • Inspection start

  • Inspection end

  • Items marked "No" indicate matters which require rectification.

1. Unsafe/unsuitable food

  • 1.1 Safe food [Section 16, Food Act 2003]

  • 1.2 Suitable food [Section 17, Food Act 2003]

2. Hand washing facilities

  • 2.1 Hand wash facility correctly located, adequately sized, accessible, properly installed, clearly designated [FSS 3.2.2, cl. 17(1)(a); FSS 3.2.3, cl. 14]

  • 2.2 Warm running water provided to hand washing facility [FSS 3.2.2, cl. 17(b)]

  • 2.3 Soap provided near the hand washing facility [FSS 3.2.2, cl. 17(b)]

  • 2.4 Single use disposable towels or hand drying device provided near the hand washing facility [FSS 3.2.2, cl. 17(1)(d)]

3. Personal hygiene

  • 3.1 Food handler with food borne disease/symptoms restricted from food areas [FSS 3.2.2, cl. 14(1) & (2)]

  • 3.2 Bandages/dressings completely covered with water proof dressings [FSS 3.2.2, cl. 15(1)(d)]

  • 3.3 Hands washed whenever they are likely to be a source of contamination [FSS 3.2.2, cl. 15(2)]

  • 3.4 Hands/fingers nails clean [FSS 3.2.2, cl. 15(2)(a);(3) & (4)]

4. Hot & cold holding of potentially hazardous food

  • 4.1 Hot potentially hazardous food held at 60°C or higher [FSS 3.2.2, cl. 6(2)(a) & cl. 8(5)]

  • 4.2 Cold potentially hazardous food held at 5°C or lower [FSS 3.2.2, cl. 6(2)(a) & cl. 8(5)]

5. Service and display

  • 5.1 Potentially hazardous food on display under temperature control [FSS 3.2.2, cl. 8(5)]

  • 5.2 Previously served unwrapped food and beer/drinks not being re-used [FSS 3.2.2, cl. 11(4)]

  • 5.4 Food served in clean packaging [FSS 3.2.2, cl. 9]

  • 5.5 Individual self-service utensils provided/used appropriately [FSS 3.2.2, cl. 8(2)(b)]

6. Food processing

  • 6.1 Source unlikely to cause cross-contamination [FSS 3.2.2, cl. 7(1)]

  • 6.2 Separate utensils and equipment used for raw and prepared food (safe and suitable food) [FSS 3.2.2, cl. 7(1)(a)]

  • 6.3 Raw and prepared foods handled separately (safe and suitable food) [FSS 3.2.2, cl. 6(2)(a) & 8(5)(a)]

  • 6.4 Frozen potentially hazardous food thawed quickly in microwave, under refrigeration or immediately cooked [FSS 3.2.2, cl. 7(1)]

  • 6.5 Holding time for potentially hazardous food at high risk temperatures kept to a minimum [FSS 3.2.2, cl. 7(2)]

  • 6.6 Pathogen control step for potentially hazardous food [FSS 3.2.2, cl. 7(1)(b)(ii)]

  • 6.7 Cooked potentially hazardous food cooled within 4-hour/2-hour rule [FSS 3.2.2, cl. 7(3)]
    PHF to be cooled within 2 hours from 60°C to 21°C and within a further 4 hours from 21°C to 5°C.

  • 6.8 Previously cooked and cooled potentially hazardous food (intended to be held hot) rapidly re-heated to 60°C or above [FSS 3.2.2, cl. 7(4)]

  • 6.9 Provided a thermometer that is readily accessible that can accurately measure the temperature of food to +/- 1°C [FSS 3.2.2, cl. 22]

7. Pest control

  • 7.1 No evidence of pests [FSS 3.2.2, cl. 24(1)(c)]

  • 7.2 Pesticides properly used, labelled and stored [FSS 3.2.2, cl. 6(1)(a); 8(1); 9(b); 10(a); FSS 3.2.3 cl. 15]

8. Cleaning, sanitising and maintenance

  • 7.3 Live animals not present [FSS 3.2.2, cl. 24(1)(a)]

  • 8.1 Food contact surfaces clean [FSS 3.2.2, cl. 20(1)(b)]

  • 8.2 Eating and drinking utensils clean [FSS 3.2.2, cl. 20(1)(a)]

  • 8.3 Toxic cleaning agents properly used, labelled and stored [FSS 3.2.2, cl. 6(1)(a); 8(1); 9(b); 10(a) & FSS 3.2.3, cl. 15]

9. Dish & glass washing facilities

  • 9.1 Sanitisation effective [FSS 3.2.2, cl. 20; FSS 3.2.3, cl. 13(3)]

10. Water supply

  • 10.1 Supply of water adequate and non-potable [FSS 3.2.3, cl. 4]

  • 10.2 Ice made from potable water [FSS 3.2.2, cl. 7(1)(a); FSS 3.2.3, cl. 4(2)]

12. Other

  • 12.2 Stored food protected from contamination [FSS 3.2.2, cl. 6(1)]

  • 12.3 Premises non-food contact surfaces clean [FSS 3.2.2, cl. 19(1)]

  • 12.4 Premises fixtures, fittings, and equipment clean (not food contact) [FSS 3.2.2, cl. 19(2)]

  • A food business must maintain food premises 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; or (f) other visible matter.

  • 12.5 Premises, fixtures, fittings and equipment maintained in good working order [FSS 3.2.2, cl. 21]

  • 12.6 Single use items that come into contact with food or the mouth of a person are uncontaminated [FSS 3.2.2, cl. 23]

  • 12.7 Mechanical ventilation provided [FSS 3.2.3, cl. 7]

  • 12.8 Floors constructed appropriately for the activity [FSS 3.2.3, cl. 10]

  • 12.9 Walls and/or ceiling constructed appropriately for the activity [FSS 3.2.3, cl. 11]

  • 12.10 Fixtures, fittings and equipment fit for their intended use [FSS 3.2.3, cl. 12]

Inspection results

  • Satisfactory: All aspects of the retail food business complies with all critical food handling practices and conforms with the Food Standards. No re-inspection required.

  • Unsatisfactory Non-Critical Fail: There are no critical food handling practices that have been identified and a small number of non-critical practices identified. A re-inspection may be required.

  • Unsatisfactory Critical Fail: One or m ore critical food handling practices have been identified. These practices are Linley to, or have resulted in the production of unsafe or unsuitable food. A re-inspection will be required.

  • • Food complaint investigations - complaints of food borne illness, or any matter presenting a risk to food safety will be investigated by Council and may also be referred to the NSW Food Authority.

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