If you’ve got a council inspection coming up, you need to know exactly what the environmental health officer (EHO) will be looking at when they walk through your door so you can ensure your business is prepared.
Most councils in NSW inspect using a standard tool called the Food Premises Assessment Report (FPAR), a points-based system authorised under the Food Act 2003. It’s the same checklist your local EHO brings with them, and it covers seven areas: your Food Safety Supervisor (FSS), food handling controls, cleaning and handwashing, temperature control, pest control, premises design, and labelling. This article breaks down what that actually looks like in practice, and the five mistakes that catch out most food businesses.
Quick Answer
- This food safety inspection checklist covers seven core categories, based on the FPAR checklist authorised under the Food Act 2003.
- The five most common failures are: dirty premises/equipment, inaccessible handwashing facilities, poor pest control, incorrect food temperatures, and uncovered food.
- A current Food Safety Supervisor certificate on-site is one of the first things checked.
- NSW councils that participate in Scores on Doors publicly display your 3–5 star hygiene rating.
- Self-checking against the FPAR before an inspection is the single best way to avoid a poor result.
Your Food Safety Inspection Checklist: The 7 Areas Councils Check
Across NSW, 128 local councils conduct these inspections in partnership with the NSW Food Authority. The officers conducting them are authorised officers under the Food Act 2003, with legal power to act on what they find.
Most councils use the FPAR points system rather than relying on memory or a generic checklist. This means the inspection is consistent from one visit to the next, and you can prepare for it using this food safety inspection checklist as your guide. Here’s what the food safety audit checklist covers, category by category.
1. Food Safety Supervisor and Staff Skills
The EHO will check that you’ve appointed a trained FSS, that their certificate is on the premises, and that food handlers can demonstrate they know what they’re doing. It’s not enough to have a certificate in a drawer somewhere. Staff need to be able to answer basic questions about the food safety work they do day to day.
If your business needs someone qualified, our Food Safety Supervisor certificate covers the nationally recognised units required and can be completed online. For general staff who handle food but aren’t the supervisor, a Food Handling Certificate covers the fundamentals.
2. Food Handling Controls
This covers how food is stored, displayed, transported, and processed, with a strong focus on cross-contamination risk. Are raw and ready-to-eat foods kept separate? Is high-risk food stored and displayed the way it should be? This is one of the areas where small, easily fixed habits make the biggest difference to your result.
3. Cleaning, Sanitising and Handwashing
Inspectors check whether your cleaning and sanitising practices are actually happening, not just written down on a schedule somewhere. They’ll also check that handwashing facilities are close to where food is handled and properly set up. That means warm running water, soap, and single-use paper towels. A sink that’s technically there but blocked by boxes, or missing paper towels, still counts as a fail.
4. Food Temperature Control
Correct temperature control is checked at every stage: storage, display and service. Cold food must stay below 5°C, and hot food must stay above 60°C. Inspectors expect to see a working food thermometer on-site, because “we think it’s fine” isn’t an answer an EHO will accept.
5. Pest Control
Councils check for any evidence of pests, including cockroaches, mice, or anything else that shouldn’t be there. This includes structural measures like flyscreens and covered waste containers, not just whether you’ve had a recent pest control visit.
6. Premises Design and Construction
This covers the physical set-up of your kitchen or food area: water supply, waste disposal, adequate lighting, and safe garbage facilities. It’s less about day-to-day habits and more about whether the space itself meets the requirements.
7. Food Labelling
Finally, inspectors check that labelling is accurate and sufficient. Ingredients, allergens, and any required warnings must be clear and accurate.
The 5 Most Common Reasons Businesses Fail
Even with a solid food safety inspection checklist to work from, the same few issues trip up food businesses more than anything else. According to the NSW Food Authority, these are the problems that come up most often during a routine inspection:
- Dirty premises and equipment: Particularly the spots people forget, like under and behind appliances, inside equipment, grease traps, and floors.
- Inaccessible handwashing facilities: Not close enough to food handling areas, or missing soap, warm water, or paper towels.
- Pest control gaps: Any sign of infestation, or missing basics like flyscreens and covered bins.
- Incorrect food temperatures: Hot food not hot enough, cold food not cold enough, or no thermometer on hand to check.
- Uncovered food: Left exposed to contamination during storage or display.
If any of these sound familiar, they’re worth fixing before your next visit, not after. Recognising signs of poor food handling early is far cheaper than dealing with a failed inspection.
Scores on Doors: What Happens After the Inspection
If your council takes part in the Scores on Doors program, your inspection result gets converted into a public hygiene rating of 3, 4, or 5 stars, which you can display for customers. It’s a strong incentive to get things right, as your rating will be visible to anyone deciding whether to eat at your business.
How to Prepare Before Your Next Inspection
The NSW Food Authority recommends running through the FPAR yourself before your council visit is due, working through the food safety inspection checklist as if you were the EHO. In practice, that means:
- Confirming your FSS certificate is current and on display.
- Checking your last inspection report and ensuring every action item has been addressed.
- Doing routine cleaning and temperature checks – not just before an inspection, but as standard practice.
- Ensuring staff can speak to the food safety procedures relevant to their roles.
Food safety laws differ slightly by state, so it’s worth understanding the specific laws and regulations that apply to your business.
Get Your Team Certified
A current Food Safety Supervisor is one of the first things checked at any inspection, and one of the easiest things to have sorted well in advance.
AIA’s Food Safety Supervisor certificate and Food Handling Certificate are nationally recognised, delivered entirely online, and can be completed at your own pace, so your business is ready well before the EHO calls.