SUVA CITY COUNCIL Health Services Department
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1 SUVA CITY COUNCIL Health Services Department B INSPECTION REPORT FOR HOTELS, PRIVATE HOTELS, TOURIST APARTMENTS, GUEST HOUSES, BOARDING HOUSES, HOMESTAYS WITH/WITHOUT LIQUOR LICENCE PREMISES KNOWN AS:... NATURE OF BUSINESS:... LOCATION OF PREMISES:.. NAME OF LICENCEE: NO. OF STAFF & EMPLOYEES:. (F).. (M) A. FRONT DESK SERVICE COUNTER AREA & OFFICE CONDITIONS IN BRIEF 1. Floor 2. Walls 3. Ceiling 4. Light and Ventilation 5. Furniture provided B. LOUNGE ROOM/ SITTING AREA 1. Floor 2. Walls 3. Ceiling 4. Light and Ventilation 5. Tables and Chairs C. BEDROOMS or SELF-CONTAINED ROOMS 1. Floor 2. Walls 3. Ceiling 4. Lighting and Ventilation 5. Furniture eg. Beds - etc 6. Supply of bed linen, pillow cases, towels - etc 7. Pillows & Pillow bags 8. Mattresses & Mattress covers 9. Bathrooms and toilets 10. Other facilities D. KITCHEN (if applicable) 1. Floor made of materials easy to clean & 2. Walls - made of materials easy to clean & 3. Ceiling - made of materials easy to clean &
2 4. Light and Ventilation - Is it provided & with (Hood, Exhaust Fan, Duct, Chimney) 5. Work sinks & provision of hot & cold water - At least double bowl sinks 6. Disinfectant used for dishwashing...etc 7. Hand washing facilities for workers Wash hand basin Liquid soap & paper towels in dispensers 8. Preparation Tables, chopping boards/ blocks are they properly maintained. 9. Refrigerators (include proper separation of foods kept) & proper temperature control 10 Any leftover cooked food kept? 11 Raw Food Storage 12 Cooked Food Storage Sufficient areas to carryout work under sanitary 15 Does the preparation prevent contamination 16 Is the preparation and handling of higher risks foods segregated 17 CROCKERY & CUTLERIES Are they made of non-corrosive material, easy to clean &? Cleaning procedures in place for crockery & cutleries? Drying racks, meat boards and vegetable boards available with impervious and easy to clean and materials 18 PREPARATION:
3 Food prepared under required temperature? Precooked, Potentially Hazardous Food [PHF] from commercial food processing establishments that is supposed to be reheated, is reheated to 60 o C within 2 hours Meat products other than a single portion, are being cooked frozen or partially thawed Eggs found dirty(soiled), cracked; liquid, frozen or powdered not pasteurized Cans of food products blown, leaking or rusted and not segregated from consumable foods Unpasteurized milk present Raw food not properly washed prior to serving? Unprotected PHF re-served? Thawing procedure improper? Are foods protected from contamination during transportation and service? Food contact surfaces not properly maintained? Are there any records or logs to show maintenance of food safety? 19. PROTECTION AGAINST VERMINS AND PESTS proofing protection facilities? E. FOOD SERVICE COUNTER AREA. 1 Floor - made of materials easy to clean & 2 Walls - made of materials easy to clean & 3 Ceiling - made of materials easy to clean & 4 Light and Ventilation - Is it provided & with
4 Artificial - adequate and allows for 5. Shelves, Cabinet, Counter 6. Food Warmers (Temperature: 60 o C) 7. Hand Basin, Liquid Soap, Paper Towels in dispensers 8. Sufficient areas to carryout work under sanitary 9. FOOD WARMERS: Is the food warmer in good working condition Food warmers maintained at adequate temperature: above 60 o C Is it protected from external environment contamination? (Flies, dusts, cockroaches etc) Do handling and serving practices prevent contamination? 10. PROTECTION AGAINST VERMINS AND PESTS proofing protection facilities. 11. CROCKERY & CUTLERIES Are they made of non-corrosive material, easy to clean &? Cleaning procedures in place for crockery & cutleries? Drying racks, meat boards and vegetable boards available with impervious and easy to clean and materials. F. LIQUOR BAR AREA [if applicable] 1. Floor - made of materials easy to clean & 2. Walls - made of materials easy to clean & 3. Ceiling - made of materials easy to clean & 4. Light and Ventilation - Is it provided & with
5 5. Work sinks and provision of hot & cold water 6. Disinfectant used for dishwashing...etc 7. Wash hand basin for workers, Liquid Soap & Paper Towels in dispensers 8. Shelves, Racks, Counter 9. Drinking glasses, etc) - Are they made of noncorrosive material, easy to clean &? 10. Cleaning procedures in place for glasses, jugs etc? 11. Drying racks, available with impervious and easy to clean and materials 12. Sufficient areas to carryout work under sanitary 13. PROTECTION AGAINST VERMINS AND PESTS proofing protection facilities G. DINING ROOM AREA. 1. Floor - made of materials easy to clean & 2. Walls - made of materials easy to clean & 3. Ceiling - made of materials easy to clean & 4. Light and Ventilation - Is it provided & with
6 5. Tables and Chairs 6. Hand washing & drying facilities 7 Sufficient areas to carryout work under sanitary 8 PROTECTION AGAINST VERMINS AND PESTS proofing protection facilities 9. H. TOILETS [Males and Females] 1. Is it available & sufficient No. of w/c - employees No. of urinals - employees No. of w/c - patrons No. of urinals - patrons Pan, Seat, Urinal Provision of toilet papers 2. Is it opened directly onto the food preparation area? 3. Are they equipped with working water flushing system? 4. Is it provided with hand washing facilities (hand rs & disposable towels) 5. Floor - made of materials easy to clean & 6. Walls - made of materials easy to clean & 7. Ceiling - made of materials easy to clean & 8. Light and Ventilation - Is it provided with 9. CHANGING ROOMS & AMENITIES
7 Is it available & sufficient Is it in good and clean condition I. STORAGE ROOM 1. Floor - made of materials easy to clean & 2. Walls - made of materials easy to clean & 3. Ceiling - made of materials easy to clean & 4. Light and Ventilation - Is it provided & with 5. State of food stored 6. Sufficient areas to carryout work under sanitary 7 COLD STORE FACILITIES Is it in good and clean condition? Is the placement of raw & ready to eat food prevents contamination? Cleaning procedures in place? How often? Capacity - Able to maintain raw materials/foods to allow low temperature? Chillers: below 5 o C? Freezers: - 18 o C? Monitoring Is there any sufficient temperature control? 8. DRY STORAGE Good & clean condition Goods stored hygienically (stored in plastic pallets, etc)? Adequate space which allows free movement and prevents contamination? Any pest Ventilation allows of moisture?
8 Sufficient lights provided? Is it protected? 9. PROTECTION AGAINST VERMINS AND PESTS proofing protection facilities J. GENERAL 1. Is the area used for restaurant purposes only? 2 SOLID WASTE Are there adequate rubbish bins with tight fitting lids provided? Is the placement appropriate and in clean and good condition/ Are there any waste accumulation? 3 LIQUID WASTE - WASTE WATER Is there any adequate and hygienic waste water disposal system in place? Drains provided with gully/grease/s-traps. Grease Traps design as per NBC Drains & sumps are easy to clean and? Drains connected to sewer line or provided with soak pits? Backflow control? 4. HYGIENE PRACTISE Are workers fit to handle food? Workers wear suitable and clean working clothing with proper safety equipments? (aprons, hairnets, gloves) Are workers wearing jewelries during food preparation and handling? Workers washing their hands while handling food? First Aid kit contains water-proof dressing for cuts & sores? Wounds covered with water proof bandages? 5. General House - Keeping
9 6. EXTERNAL SURROUNDING/ ENVIRONMENT Well maintained & clean? Drainage in good repair and clean condition? Is it a potential source of pollution/hazard? Windows: Screened, easy to clean & and prevents external contamination? Doors: Screened, easy to clean & and prevents external contamination? Cleaning procedures in place? 7. POTABLE WATER SUPPLY Potable/wholesome water available? Sufficient pressures in all areas? Back flow control/ 8. STAFF TRAINING Workers trained on GHP application? Records available? Training covers infections and communicable diseases? Training covers control of un-hygienic behavior? 9. CLEANING & CHEMICALS Any cleaning procedure & schedules in place for dining & kitchen? Appropriate storing area which avoid potential cross contamination? Are the chemicals used of food grade quality? Chemical specifications provided? 10. Valid Health Permit/License displayed INSPECTED BY: (Print Name) SIGNATURE: DATE OF INSPECTION:.... Company representative & signature DESCRIPTION OF PREMISES:. NATURE & EXTENT OF BUSINESS:
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