Food Business Details



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. Hand washing facilities

1.1 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]

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

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

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

2. Personal hygiene

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

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

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

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

3. Hot & cold holding of potentially hazardous food

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

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

4. Service and display

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

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

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

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

5. Food processing

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

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

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

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

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

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

5.7 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.

5.8 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)]

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

6. Pest control

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

6.2 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]

7. Cleaning, sanitising and maintenance

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

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

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

7.4 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]

8. Dish & glass washing facilities

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

9. Water supply

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

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

10. Other

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

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

10.3 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.

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

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

10.6 Mechanical ventilation provided [FSS 3.2.3, cl. 7]

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

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

10.9 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 more critical food handling practices have been identified. These practices are Likley 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.

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.