Guide to Council Food Safety Inspections in NSW

Council food safety inspections in NSW are unannounced visits by authorised Environmental Health Officers (EHOs) from your local council. Understanding what inspectors look for — and maintaining those standards every day — is the key to achieving and maintaining strong Scores on Doors ratings.

Inspection frequency

How often your premises is inspected depends on your risk classification. NSW councils typically classify food businesses as:

High risk: Businesses serving vulnerable populations, complex menus, or poor compliance history — typically inspected 2–4 times per year
Medium risk: General food service with standard menus — typically inspected 1–2 times per year
Low risk: Pre-packaged food only, minimal preparation — typically inspected once per year or less

What inspectors assess

Temperature control records and actual temperatures of cold and hot food
Food storage practices (labelling, date-marking, separation, heights)
Personal hygiene — handwashing facilities, staff practices during inspection
Cleaning and sanitising schedules and completion records
Pest control — evidence of activity and records of pest management
Food Safety Program currency and completeness (where required)
Food Safety Supervisor qualifications and certificate availability
Allergen management knowledge (may ask staff questions)
Premises condition — equipment maintenance, surface integrity, ventilation

Scores on Doors

After each inspection, your EHO will assign or update your Scores on Doors rating. A score of 5 (the maximum) indicates excellent compliance. Scores are calculated based on critical and non-critical non-compliances observed. Displaying a 5-star score builds customer trust and signals professional food safety management.

What to do after a failed inspection

If you receive non-compliance notices, address them immediately and systematically. Document every corrective action. Request a follow-up inspection if needed. AMES Food Advisory can help you develop a corrective action plan and prepare for re-inspection.