Health Inspection Checklist Australia

Why Preparation Matters A health inspection by your local council's Environmental Health Officer (EHO) is not something to dread — it is an opportunity to demonstrate that your food business operates safely and professionally. However, this only holds true if your daily operations consistently meet the required standards. The best way to "prepare" for a health inspection is to ensure your food safety systems are working properly every day, not just when an inspector is expected. That said, a structured review of your food safety practices before an inspection can help you identify and address any gaps. Think of it as a self-audit — a systematic check of every area that an EHO will assess, giving you the chance to fix any issues before they become compliance failures. In Australia, health inspections are typically conducted under the authority of your state or territory's Food Act, with reference to the national FSANZ Food Standards Code. EHOs have the power to enter food premises at any reasonable time, without an appointment. Some councils provide advance notice, but many do not. The NSW Food Authority publishes guidance on what to expect during council inspections. This means your venue must be inspection-ready at all times. Temperature Control Temperature management is one of the first and most important things an EHO will check. Ensure the following before any inspection: All refrigerators and cool rooms are operating at 5°C or below. Verify with a calibrated thermometer, not just the equipment display. All freezers are operating at -15°C or below (ideally -18°C or colder). Hot-held food is maintained at 60°C or above. Check the temperature of the food itself, not just the equipment. Temperature records are up to date and show regular monitoring (at least twice daily for fridges, daily for freezers). Thermometers are calibrated and calibration records are available. Cooling procedures are documented — if you cook and cool food, can you demonstrate that the two-stage cooling process (60°C to 21°C within 2 hours, then 21°C to 5°C within 4 hours) is being followed? The two-hour/four-hour rule is understood by all staff and applied correctly. Digital temperature records from platforms like FoodSafety HQ are particularly valuable during inspections because they provide verifiable, timestamped evidence of your monitoring practices. Food Storage and Handling Proper food storage and handling practices are fundamental to food safety. Check the following: Raw and ready-to-eat foods are stored separately. Raw meats, poultry, and seafood are on lower shelves, below ready-to-eat foods. All food is stored in clean, sealed containers and is not in contact with the floor, walls, or ceiling. All food is within its use-by date. Remove and dispose of any expired items. Food is labelled correctly, including date of preparation, use-by date, and allergen information where applicable. FIFO (first in, first out) stock rotation is being followed. Older stock should be at the front, newer stock at the back. Chemical products are stored separately from food and are clearly labelled. No food is stored on the floor — everything should be on shelving or pallets. Cleaning and Sanitising EHOs will assess the overall cleanliness of your premises as well as your documented cleaning procedures. All food contact surfaces are clean and sanitised, including benchtops, chopping boards, utensils, and equipment. The five-step cleaning and sanitising procedure is being followed: pre-clean, wash, rinse, sanitise, air dry. A documented cleaning schedule is in place and is being followed. Records of completed cleaning tasks should be available. Cleaning products and sanitisers are approved for food use and are being used at the correct dilution rates. Floors, walls, and ceilings are clean and in good condition (no cracks, holes, peeling paint, or accumulated grime). Exhaust canopy and filters are clean and grease-free. Behind and under equipment is clean — these are areas EHOs frequently check. Waste bins have tight-fitting lids, are clean, and are emptied regularly. External waste areas are clean and tidy with bins enclosed or covered. Personal Hygiene EHOs will observe staff hygiene practices during the inspection. Handwashing facilities are accessible, stocked, and in working order. Soap, warm water, and single-use paper towels must be available at every handwash basin. Handwash basins are designated for handwashing only — not used for food preparation or dishwashing. Staff are washing hands correctly and at the right times — before starting work, after handling raw food, after using the toilet, etc. Staff are wearing clean clothing and appropriate protective attire (e.g., aprons, hair restraints). No jewellery is being worn by food handlers (other than a plain wedding band, per most council policies). Staff with illness symptoms are not handling food. A documented illness reporting procedure should be in place. Pest Control No signs of pest activity — droppings, gnaw marks, dead insects, nesting material, or live pests. All entry points are sealed — gaps around pipes, doors, and windows are sealed or screened. A pest control program is in place and records are available, including service reports from your licensed pest controller. Bait stations and traps are in place and maintained (if applicable). Food Safety Records Record-keeping is a critical component of demonstrating compliance. Have the following records available and organised: Temperature monitoring logs (at least the last 3 months, ideally longer). Cleaning schedule records showing tasks completed, signed, and dated. Corrective action records documenting any food safety issues and how they were resolved. Staff training records showing that all food handlers have received appropriate training. Food Safety Supervisor details — name, qualification, and Statement of Attainment. Pest control service reports. Supplier information and delivery records. Allergen matrix