What happens during a council food safety inspection?

Council food safety inspections in NSW are conducted by authorised environmental health officers (EHOs) from your local council. They are unannounced, typically occur once or twice per year (depending on your risk rating), and assess compliance with the Food Act 2003 (NSW) and Food Standards Code.

What do EHOs look at during an inspection?

Temperature control: Cool room and fridge temperatures, cooking temperatures, hot holding temperatures, cooling procedures
Hygiene and sanitation: Cleaning schedules, surface sanitation, dishwashing procedures, sanitiser concentrations
Personal hygiene: Handwashing facilities, staff hygiene practices, illness/exclusion policies
Food storage: Labelling, date-marking, separation of raw and ready-to-eat foods, storage heights
Pest control: Evidence of pest activity, pest control records
Food Safety Program: Is the FSP current, on-site, and followed? Are monitoring records being kept?
Food Safety Supervisor: Is there a qualified FSS? Is their certificate available on-site?
Allergen management: Staff knowledge, procedures for handling allergen requests

What happens after the inspection?

After the inspection, the EHO will provide a written report detailing any non-compliances. Depending on severity, these may result in a verbal advisory, a written improvement notice, a Penalty Infringement Notice (fine), or — in serious cases — closure of the premises. Your Scores on Doors rating will also be updated.

How to prepare

The best preparation for a council inspection is to maintain your food safety practices consistently — every day, not just when you think an inspector might visit. AMES Food Advisory offers pre-inspection mock audits to identify and fix gaps before an EHO arrives.