Checklist for Food Premises Inspections

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Checklist for Food Premises Inspections

Food Business Details

Business Trading Name



Company name

Food Safety Supervisor

Priority classification

Number of staff (Full time equivalent)

Inspection details

Person interviewed

Type of inspection

Inspection fee

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)]

5.3 Drinking/eating utensils and vessels clean/sanitary [FSS 3.2.2, cl. 20(1)(a)]

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)]

11. Food disposal & recalls

11.1 Food for disposal properly identified [FSS 3.2.3, cl. 11(3)]

12. Other

12.1 Adequate labelling [Food Standards Code Part 1.2]

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]

12.11 Adequate storage facilities for items that are likely to contaminate food such as clothing and personal belongings [FSS 3.2.3, cl. 15]

Additional comments/Issues



Re-inspection required?

Time until re-inspection

I have read and understood the contents of this inspection report and will forward this report, if applicable, onto the proprietor/owner/general manager or appropriate person.