Food Inspections
Our Officers inspect food businesses once each year. These inspections are required by NSW laws. No prior warning is given. The Authority’s system and classifications are set out in:
Priority Classification System, April 2010
The number of times a business is inspected each year depends on the type of business:
| PRIORITY CLASSIFICATION | FREQUENCY | EXAMPLE OF TYPE OF BUSINESS |
| Priority 1 (P1) – highest risk | Once each year | Bakery, Restaurant, takeaway, cafe |
| Priority 2 (P2) | Once each year | Caterer, Small mixed Super Markets |
| Priority 3 (P3) | Once each year | Green grocer, service station, Low risk foods, packaged |
| Priority 4 (P4) – lowest risk | Complaint Based Only | School and Sporting Canteens |
What is covered during an inspection?
- Food Handling Practices
- Cleanliness of the premises
- Cleanliness of equipment and appliances
- The way food is stored
- Temperature control
- Personal Hygiene
- Pest control
- Whether the food shop fit-out complies
The booklet Operating a Food Business will help you learn more about food safety issues and inspections.
Food Premises Assessment Report
Food businesses are assessed using the Food Premises Assessment Report.
During an inspection the Council Officer scores your business depending on the risk levels identified. The scores range from 1 (minor) to 8 (critical). The lower the score, the better the grade.
