Template

Inspection of New Food Premises or Follow-up

by Julie Milevski, from the Community

10+

This food premises inspection checklist supports pre-opening and follow-up assessments for restaurants, cafes, and food businesses. It covers floors, walls, ceilings, hand wash basins, dishwashing, food prep sinks, fixtures, refrigeration, thermometers, mechanical ventilation compliance with BCA and AS 1668.2, cleaning standards, waste storage, and temperature control. Designed for environmental health officers and managers to verify readiness before operation and document items requiring attention.

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Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions .

Template
Food Premises Inspection Report
This Food Premises Inspection Report template helps restaurants, cafes, and other food service businesses assess compliance with food safety and hygiene standards. It covers handwashing facilities, personal hygiene, hot and cold holding, service and display practices, food processing controls, pest management, cleaning and sanitising, dish and glass washing, water supply, food disposal and recalls, and general premises requirements like labelling, storage, ventilation, and maintenance. Use it to identify corrective actions and maintain a safe, compliant operation.
by Philip Barker, from the Community
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Template
Food Premises Assessment Report FPAR Checklist
This Food Premises Assessment Report FPAR checklist helps environmental health officers and food business operators assess compliance with the Food Standards Code and local regulations. It covers general business requirements, food handling controls, temperature control for potentially hazardous food, hygiene practices for staff, cleaning and sanitising standards, availability of thermometers and single use items, pest exclusion and management, and design and construction elements such as water, waste, lighting, ventilation, floors, walls and fixtures. The checklist also includes maintenance checks, food labelling, awareness of raw egg and allergen obligations, and grading criteria to summarise performance. Use it during routine inspections, complaints or re inspections, record findings, set corrective actions and timeframes, and decide on outcomes such as warning letters or follow up visits. Adapt it to your council or company procedures.
by Amanda McKenna, from the Community
Downloads: 10+
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Template
Food Premises Assessment Checklist
This Food Premises Assessment checklist helps food businesses and inspectors evaluate compliance with food safety requirements across the entire operation. It covers food receipt and traceability, temperature control, storage, processing, cooking, cooling, reheating, display, packaging, transport, and disposal or recall procedures. It assesses health and hygiene of food handlers, cleaning and sanitising, equipment and facility maintenance, ventilation, lighting, water, waste, hand washing and staff amenities, pest control, and single-use plastics compliance. Management and control procedures, training, documentation, and corrective actions are also included to support ongoing compliance with applicable standards.
by Darren Kane, from the Community
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Template
Shire of Morawa Food Premises Inspection
This Food Premises Inspection checklist is designed for regulatory compliance reviews of food businesses in the Shire of Morawa. It aligns with Australia New Zealand Food Standards Code 3.2.2 and 3.2.3 and assesses key areas: product receiving and storage, food preparation and cooking, refrigeration and reheating, service and display temperatures, cleaning and waste management, personal hygiene, pest control and maintenance, documentation and records, premises and equipment, and transportation. The checklist supports risk ratings (A, B, C) and follow‑up actions, helping inspectors and operators verify hygiene practices, temperature controls, sanitation, equipment condition, staff training records, and required documentation.
by Leslie Yong, from the Community
Downloads: 0
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Food Premises Inspection Report

This Food Premises Inspection Report template helps restaurants, cafes, and other food service businesses assess compliance with food safety and hygiene standards. It covers handwashing facilities, personal hygiene, hot and cold holding, service and display practices, food processing controls, pest management, cleaning and sanitising, dish and glass washing, water supply, food disposal and recalls, and general premises requirements like labelling, storage, ventilation, and maintenance. Use it to identify corrective actions and maintain a safe, compliant operation.

by Philip Barker, from the Community

Get

Template

Food Premises Assessment Report FPAR Checklist

This Food Premises Assessment Report FPAR checklist helps environmental health officers and food business operators assess compliance with the Food Standards Code and local regulations. It covers general business requirements, food handling controls, temperature control for potentially hazardous food, hygiene practices for staff, cleaning and sanitising standards, availability of thermometers and single use items, pest exclusion and management, and design and construction elements such as water, waste, lighting, ventilation, floors, walls and fixtures. The checklist also includes maintenance checks, food labelling, awareness of raw egg and allergen obligations, and grading criteria to summarise performance. Use it during routine inspections, complaints or re inspections, record findings, set corrective actions and timeframes, and decide on outcomes such as warning letters or follow up visits. Adapt it to your council or company procedures.

by Amanda McKenna, from the Community

10+

Get

Template

Food Premises Assessment Checklist

This Food Premises Assessment checklist helps food businesses and inspectors evaluate compliance with food safety requirements across the entire operation. It covers food receipt and traceability, temperature control, storage, processing, cooking, cooling, reheating, display, packaging, transport, and disposal or recall procedures. It assesses health and hygiene of food handlers, cleaning and sanitising, equipment and facility maintenance, ventilation, lighting, water, waste, hand washing and staff amenities, pest control, and single-use plastics compliance. Management and control procedures, training, documentation, and corrective actions are also included to support ongoing compliance with applicable standards.

by Darren Kane, from the Community

Get

Template

Shire of Morawa Food Premises Inspection

This Food Premises Inspection checklist is designed for regulatory compliance reviews of food businesses in the Shire of Morawa. It aligns with Australia New Zealand Food Standards Code 3.2.2 and 3.2.3 and assesses key areas: product receiving and storage, food preparation and cooking, refrigeration and reheating, service and display temperatures, cleaning and waste management, personal hygiene, pest control and maintenance, documentation and records, premises and equipment, and transportation. The checklist supports risk ratings (A, B, C) and follow‑up actions, helping inspectors and operators verify hygiene practices, temperature controls, sanitation, equipment condition, staff training records, and required documentation.

by Leslie Yong, from the Community

Get

Inspection of New Food Premises or Follow-up

About author

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Food Premises Inspection Report

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