Food safety inspections and resources


Our Environmental Health Officers regulate businesses through mandatory inspections and follow-up inspections for poorly performing businesses. Fees are charged for these inspections. See fees and charges

The food safety risk of each business, for example the types of food handled, size of business, compliance level, confidence in management, is used to determine how often a business is inspected.

Inspection frequencies vary between 6 months and 2 years, or no inspection for very low risk premises.   

During the inspection, officers will be looking at key food safety issues including:

  • Food handling and processing
  • Display, storage and transport of food
  • Risk of cross-contamination
  • Cleaning and sanitising
  • Hand washing
  • Food temperature control
  • Pest control
  • Premises design and construction
  • Food labelling
  • Food Safety Supervisor (FSS) requirements 

Scores on Doors 

We are required to make our assessments publicly available through the Scores on Doors program.

Free training

Build skills and knowledge for your food business with the free I’m Alert Food Safety online training program.

Food Business Self Inspection Checklist

This checklist is based on the Food Premises Assessment Report (FPAR) which our Environmental Health Officers use to assess food premises during routine inspections. The checklist is a good guide to check your own premises and identify areas for improvement.

Food Business Self Inspection Checklist(PDF, 730KB)

More resources