Wentworth Shire Council Food & Accommodation Assessment

• Inspection Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

GENERAL INFORMATION

• Date and Time inspection began

  Date

• Name of business

• Address of premises

• Phone number

• Name of proprietor or staff in attendance

• NAFSIS Registration number

• Property File Number

• Number of staff

• Officer undertaking the assessment

  Malcolm Hare

  Ken Ross

ASSESSMENT TYPE

• Reason for the assessment

  Complaint

  Routine

  Non-compliance

  New Premise

  Transfer

FOOD SAFETY PROGRAM

• Class of Premises

  Class 1

  Class 2

  Class 3

  Class 4

• Program Type

  Select Independant Registered Template Class 3 Minimum Records Class 2 Community Group Class 3 Community Group No Food Safety Program on Site

  • Independant
  • Registered Template
  • Class 3 Minimum Records
  • Class 2 Community Group
  • Class 3 Community Group
  • No Food Safety Program on Site

• Comments

RECEIVING

• Protection from contamination (5(1) of 3.2.2)

  Yes

  No

  N/A

• Identification/traceability of food (5(2) of 3.2.2)

  Yes

  No

  N/A

• 
  Recommended Quality Assurance practice in relation to stock control regarding high risk product is to:
  a. ensure stock on purchase or receival has necessary labelling requirements, eg. use-by-date.
  b. only order stock quantity of product that is necessary, ie don’t overstock.
  c. keep product in its original packaging where possible.
  d. mark product with relevant details (eg discard date) when it undergoes a change of state or storage conditions (eg when thawed, cooked, opened, etc) and is to be subjected to further holding time. (3.2.2. (7.1a))
  
  

• Temperature control of PHF (5(3) and (4) of 3.2.2

  Yes

  No

  N/A

STORAGE

• Protection from contamination (6(1)(a) of 3.2.2)

  Yes

  No

  N/A

• Appropriate environmental conditions (6(1)(b) of 3.2.2

  Yes

  No

  N/A

• Temperature control of PHF (5(3) and (4) of 3.2.2)

  Yes

  No

  N/A

• Enter cooling storage type

Cooling storage type

• Location

• Coolroom

  Refrigerator

  Freezer

• Select from range

• This is in the temperature Danger Zone why?

PROCESSING

• Safe and suitable food (7(1)(a) of 3.2.2)

  Yes

  No

  N/A

• Protection from contamination (7(1)(b)(i) of 3.2.2)

  Yes

  No

  N/A

• Adequate cooking/processing (7(1)(b)(ii) of 3.2.2)

  Yes

  No

  N/A

• PHF out of temp. control for min. time (7(2) of 3.2.2)

  Yes

  No

  N/A

• Cooling of PHF (7(3) of 3.2.2)

  Yes

  No

  N/A

• 7(3) A food business must,when cooling cooked potentially hazardous food, cool the food:
  (a) within two hours from 60 c to 21c; and
  (b) within a further four hours from 21c to 5c

• Reheating of PHF (7(4) of 3.2.2)

  Yes

  No

  N/A

DISPLAY

• Protection from contamination (8(1), (2), (3) & (4) of 3.2.2)

  Yes

  No

  N/A

• Temperature control of PHF incl. frozen (8(5) of 3.2.2)

  Yes

  No

  N/A

• Enter heating unit type

Heating unit type

• Location

• Type of heated storage

  Select Bain marie hot box pie warmer holding cabinet portable food warmer hot food tables steamer rice warmer heat lamp

  • Bain marie
  • hot box
  • pie warmer
  • holding cabinet
  • portable food warmer
  • hot food tables
  • steamer
  • rice warmer
  • heat lamp

• Temperature

• This is the temperature danger zone why?

• Enter cooling storage type

Cooling storage type

• Location

• Type of cold display

  Select Bain Marie Sandwich bar Pizza ingredients Ice cream bar ice box Salad bar

  • Bain Marie
  • Sandwich bar
  • Pizza ingredients
  • Ice cream bar
  • ice box
  • Salad bar

• Select from range

• This in the temperature danger zone why?

PACKAGING

• Appropriate materials and process (9 of 3.2.2)

  Yes

  No

  N/A

TRANSPORTATION AND DISTRIBUTION

• Protection from contamination (10(a) of 3.2.2)

  Yes

  No

  N/A

• Temperature control PHF (10(b) & (c) of 3.2.2)

  Yes

  No

  N/A

RECALLS/FOOD DISPOSAL

• Food for disposal not sold/recall process (11, 12 of 3.2.2)

  Yes

  No

  N/A

HEALTH, HYGIENE & KNOWLEDGE

• Health of food handlers - responsibilities (14 of 3.2.2)

  Yes

  No

  N/A

• Any food handler with symptoms or a diagnosis of an illness (such as vomiting, diarrhoea or fever) must:
  • report that they are ill to their employer or supervisor
  • not handle food if there is a reasonable likelihood of food contamination as a result of the illness
  • if continuing to engage in other work on the food premises, take all practicable measures to prevent food from being contaminated
  • notify a supervisor if they know or suspect they may have contaminated food

• Hygiene of food handlers - responsibilities (13, 15 of 3.2.2)

  Yes

  No

  N/A

• Measures the food handler can take, if the food handler is responsible for these tasks, to
  minimise the likelihood of compromising food safety and suitability include (to the extent
  that is reasonable):
  • ensuring food is cooked or processed correctly;
  • ensuring potentially hazardous food is being maintained at the correct temperature or,
  if time is being used as a control, that the maximum amount of time has not been
  exceeded;
  • ensuring food is adequately protected from contamination;
  • ensuring eating and drinking utensils and food contact services are correctly cleaned
  and sanitised;
  • ensuring food contact surfaces are adequately protected from contamination; and
  • reporting to a supervisor if equipment is not working correctly.
  

• Food business - responsibilities (16, 18 of 3.2.2)

  Yes

  No

  N/A

• Adequate hand washing facilities (17 of 3.2.2)

  Yes

  No

  N/A

• Food handling - skills & knowledge (3 of 3.2.2)

  Yes

  No

  N/A

PREMISES AND HYGIENE

• Cleanliness of premises, fittings, equipment (19 of 3.2.2)

  Yes

  No

  N/A

• Cleaning/sanitising of food contact surfaces (20 of. 3.2.2)

  Yes

  No

  N/A

• Suitability and maintenance of premises, fittings and equipment (21 of 3.2.2 and 3, 10, 11 & 12 of 3.2.2)

  Yes

  No

  N/A

• Temperature measuring device (22 of 3.2.2)

  Yes

  No

  N/A

• Use of "single use" items (23 of 3.2.2)

  Yes

  No

  N/A

• Control of animals and pests (24 of 3.2.2)

  Yes

  No

  N/A

• Water supply adequate and potable (4 of 3.2.3)

  Yes

  No

  N/A

• Disposal of sewage and waste water (5 of 3.2.3)

  Yes

  No

  N/A

• Storage of refuse & recyclable matter (6 of 3.2.3)

  Yes

  No

  N/A

• Adequate ventilation and lighting (7 & 8 of 3.2.3)

  Yes

  No

  N/A

• 
  
  Lighting
  Lighting to comply with Australian Standard 1680.
  Storage area Lux reading is to be a minimum of 110-150.
  Food preparation area lux reading is to be a minimum of 500.
  Lighting for reading inspection and monitoring equipment areas lux reading is to be a minimum of 600-1200.
  
  
  
  
  Ventilation
  Canopy effluent discharge is to be in conformity with Australian Standard 1668.2
  (a) The exhaust airflow rate for kitchen exhaust canopies shall be at least 0.38m3 / second / m2 of the top surface area of the cooking equipment to be ventilated.
  (b) Exhaust velocity at the point of discharge shall be at least 5m/second.
  (c) Make up air shall be supplied to the kitchen or cooking area by either permanent natural ventilation or an approved mechanical ventilating supply system capable of supplying not less than 10 complete air changes per hour, where the make up air is free from contamination and impurity.
  
  The filters shall be removed and thoroughly cleaned on a regular basis to ensure they are kept in a clean condition at all times. The internal surfaces of the exhaust ductwork shall be cleaned on at least a six monthly basis. The mechanical exhaust system shall operate at all times when cooking or heating is carried out.

• Storage of personal effects/chemicals (15 of 3.2.3)

  Yes

  No

  N/A

• Adequate toilet facilities (16 of 3.2.3)

  Yes

  No

  N/A

Accommodation

• Does this premises have accommodation?

  Yes

  No

  N/A
Tap to enter information

• What type of accommodation?

  Motel

  Hotel

  Boarding house

  Back Packers

  Cabins

• How many bedrooms?

• Room number on each room or dorm?

  Yes

  No

  N/A

• How many tenants?

• The minimum floor area of a room or cubicle is 5.5m2 for each person sleeping long term (greater than 28 days) or 2m2 for each person in all other cases.

• Is a register kept and up to date?

  Yes

  No

  N/A

General area

• Water supply

  Select Reticulated town supply Non potable Bottle water

  • Reticulated town supply
  • Non potable
  • Bottle water

Common areas

• Clean and tidy?

  Yes

  No

  N/A

• Refrigerators and storage cupboards clean out regularly?

  Yes

  No

  N/A

• BBQ cleaned if supplied?

  Yes

  No

  N/A

Toilets and showers

• Clean and tidy?

  Yes

  No

  N/A

Laundry facilities

• What facilities are provided?

• Is linen cleaned commercially?

  Yes

  No

  N/A

• Is linen changed at least weekly or on change of occupant?

  Yes

  No

  N/A

Waste Disposal

• All emptied regularly?

  Yes

  No

  N/A

Maintenance

• Floors and walls?

  Yes

  No

  N/A

• Ceilings?

  Yes

  No

  N/A

• Furniture and beds?

  Yes

  No

  N/A

COMMENTS/ACTIONS TO BE TAKEN

• Further Action

  Reinspect

  Nil

  Letter

  Infringement

  Order

REINSPECTION DATE

• Is a re inspection required?

  Yes

  No

  N/A

SIGNATURES

• Signature of Proprietor/Staff

  Sign

• Signature of Officer

  Sign

• Contact Information Should you have any queries please do not hesitate to contact Council's Environmental Health Service 50275023