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Inspections are conducted to ensure that food products are not contaminated in any way. Food such as raw meat can be dangerous if not prepared properly. Additionally, without the correct cleaning and sanitising procedures in place, harmful pathogens can spread quickly.
When inspecting the food premises, food inspector will check the whole restaurant to ensure that all kitchens are following adequate food safety practices when accepting, storing, processing and displaying food.Cleaning and sanitising of direct contact surfaces, type of sanitiser used and sanitation method will be assessed to ensure effective sanitation process is in place..
Food inspectors frequently verify that:
Food is protected from contamination and
risk of cross-contamination
All foods are kept at proper temperatures
Temperature control for PHF and evidence in the form of a log is kept
Cleaning, sanitising and hand washing are done frequently and correctly
Design, Construction
and Maintenance
Hand wash facility,
cleaning and sanitising
Food labeling is accurate and sufficient
Pest control precautions are in place
A Food Safety Supervisor is on staff
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