Template

Registered Food Premises Inspection Report

by Beth Jones, from the Community

10+

Use this comprehensive inspection report template to assess registered food premises for compliance with food safety and hygiene standards. Sections cover registration and certification, food receipt, storage, processing, display, packaging, transport, disposal, and recall procedures. Evaluate staff health and hygiene, handwashing practices, cleaning, sanitizing, and maintenance. Confirm thermometer accuracy, control of single use items, and effective pest prevention. Review premises suitability, water, waste, ventilation, lighting, fixtures, and toilets. Check labeling, kilojoule information where required, and staff skills and knowledge. Capture notes, timings, and signatures to complete the inspection.

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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 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
Food Premises Inspection Report ANZFSC v2
Use this comprehensive food premises inspection report to assess compliance with ANZFSC 3.2.2 and 3.2.3. The checklist covers general requirements, food handling controls, temperature control for potentially hazardous food, thawing and processing, hygiene and handwashing, cleaning and sanitising, storage and display, probe thermometer availability, single use items, pest prevention and evidence of infestation, design and construction standards, ventilation, lighting, waste and water, maintenance of fixtures and equipment, and food labelling. Includes sections for inspection details, risk category, Food Safety Supervisor certificate, required corrective actions, reinspection timeframes, and signatures for the owner and inspecting officer.
by Stanfield, Michael, from the Community
Downloads: 10+
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Template
Food Safety Law & Auditor Checklist
Assess compliance with Food Safety Standards 3.2.2 and 3.2.3 across food handling, hygiene, cleaning and sanitising, equipment, and premises design. This audit checklist guides auditors and food service teams through controls for receipt, storage, processing, display, transport, disposal and recall, and packaging. It also covers handwashing facilities, staff illness reporting, waste management, ventilation, lighting, sewage and waste disposal, and the condition of floors, walls, ceilings, fixtures and fittings. Use it to verify procedures align with your Food Safety Plan and keep operations safe and compliant.
by Marcus Clark, from the Community
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Registered Food Premises Inspection Report

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