Plans approval
Anyone wishing to construct a new food premise in the City of Stonnington must obtain approval for the proposed premises design and fit-out from the Council's Public Health team before construction.
Two sets of draftsman standard plans, drawn to a scale of not less than 1:100, must be submitted to Public Health. These plans must show the premises layout, fixtures, fittings and equipment.
A description of materials for all surface finishes, walls, floors and bench tops must also be provided.
Plans must be accompanied by an Application for Plan Approval form. The applicant must also obtain relevant Statutory Planning and Building approval before submitting plans to the Public Health team.
Registration
Any person operating a food business must register the premises with Council under the Food Act 1984. Registration must be renewed annually.
1. General
1.1. The construction and finishing of all surfaces and fittings must be completed to a professional standard.
1.2. The premises must be designed and constructed to eliminate inaccessible spaces or gaps, cracks and crevices that hinder cleaning and provide harbourage for pests.
1.3. The premises must be designed to avoid using skirting boards, cornices, picture rails or any other unnecessary sills or ledges that attract dust and hinder cleaning.
1.4. Grouting to any tiled areas must be brought up flush to the tile's surface.
2. Floors
2.1. Floors in food preparation and storage areas must be smooth, durable and impervious to water, grease and oil, and capable of being effectively cleaned.
2.2. Coving at floor or wall junctions is required in wet and food preparation areas.
2.3. Suitable finishes include:
- polyvinyl sheeting with welded seams
- sealed quarry tiles
- ceramic tiles
- epoxy resin
- steel trowelled case hardened concrete.
2.4. Floors to coolrooms and freezer rooms must be finished with coving and appropriate floor covering for food preparation areas.
3. Walls
3.1. Walls in food preparation areas, wet areas and areas where unpackaged food is stored must be smooth, durable, waterproof or grease and readily washable.
3.2. Suitable finishes include:
- ceramic tiles
- stainless steel sheeting
- smooth finished laminates.
3.3. Other food storage areas must have finishes that are smooth, nonabsorbent and readily cleanable
3.4. Suitable finishes include:
- the same as for food preparation areas
- smooth plaster or cement sheeting finished with a light-coloured washable paint.
4. Ceilings
4.1. Ceilings in food preparation areas must:
- be smooth and dust proof
- be finished with a light-coloured, washable paint
- not be made of acoustic tiles or drop-in panels.
5. Water supply
5.1. The hot and cold water systems must have sufficient capacity to cope with peak usage.
6. Service pipes
6.1. Service pipes, conduits and electrical wiring shall be concealed in floors, walls or ceilings or fixed on brackets to provide at least 25mm clearance between the pipe and adjacent vertical surface and 100mm between the pipe and adjacent horizontal surfaces.
7. Sinks
7.1. A double bowl sink must be provided, with hot and cold water, through a single outlet.
7.2. A dishwashing machine or glass washing machine may be required.
7.3. A food preparation sink may also be required depending on the nature and volume of the food prepared.
8. Hand wash basins
8.1. A hand wash basin to be used exclusively for washing hands must be provided in the immediate vicinity (i.e. within 5 metres) of any food preparation area.
8.2. The hand wash basin must be supplied with hot and cold water through a single outlet and controlled using a hands-free device.
8.3. Suitable hands-free devices include:
- foot pedals
- knee levers
- sensor pads or eye.
8.4. In situations where only minimal food handling takes place, a push timer tap may be approved. Applicants should consult their area Environmental Health Officer for further advice if this style of tap fitting is being considered.
8.5. Liquid soap and single-use or disposable paper towels must be provided in the immediate vicinity of the hand wash basin.
9. Drainage
9.1. All wastewater must be drained to the sewer
9.2. The relevant water authority may require a grease trap. The relevant authorities in Stonnington are:
West of Kooyong Road
South East Water
131 694
East of Kooyong Road
Yarra Valley Water
13 92 837 or 131 721
10. Fixtures, fitting and equipment
10.1. All tables, benches, shelves, trays, fittings or appliances used in the manufacture, preparation, package or storage of food must be constructed of smooth, impervious and durable materials, and finished to a professional standard.
10.2. Suitable materials include:
- powder coated steel
- stainless steel
- rolled edge laminate.
11. Storage
11.1. Adequate refrigerated storage space for the nature of the business must be provided.
11.2. A storage area adequate for the nature of the business must be provided for:
- dry goods
- packaging and wrapping materials
- crockery and equipment.
11.3. Storage area separate from food must be provided for:
- cleaning products and equipment
- staff clothing and personal items
- office supplies
- wastes.
12. Appliances and equipment
12.1. All appliances and equipment must be either on legs at least 150mm in height, or sealed to the floor on which it stands, or mounted on castors so as to be freely movable.
12.2. All appliances and equipment must be placed at least 150mm from any wall or any other pieces of equipment, to allow effective cleaning around that equipment, or else sealed to the adjacent walls or equipment to eliminate gaps.
12.3. LPG Gas cylinders cannot be used as an energy source for any fixed cooking equipment. LPG Gas cylinders should always be stored in a well-ventilated area and preferably outdoors. For further information please contact Energy Safe Victoria on 1800 652 563.
13. Ventilation
13.1. Adequate mechanical ventilation for the nature of the business must be provided.
13.2. A mechanical exhaust system that complies with Australian Standard 1668, The Use of Mechanical Ventilation and Air Conditioning in Buildings must be provided for all cooking equipment.
13.3. Exhaust hoods shall be provided with approved metal washable dry-type grease filters in accordance with Appendix E of AS 1668.2 1991.
13.4. A mechanical exhaust system may also be required for commercial dishwashers.
13.5. Canopies are required to be 'boxed in' to the ceiling so that no ledges are present.
14. Lighting
14.1. Adequate natural or artificial light sufficient to carry the processes conducted must be provided to comply with Australian Standard 1680
14.2. Shatterproof diffuser covers or sleeves are required for all light fittings, to prevent contamination of foodstuffs in the event of breakage.
15. Pest proofing
15.1. Premises must be designed so as to prevent the entry and/or harbourage of rodents, birds, animals and insects.
15.2. Gaps under doors and around service pipes are to be eliminated 15.3. Doorways must be provided with either:
- a full door fitted with heavy-duty self-closer
- air curtain
- a self-closing commercial flywire door
- properly fitted heavy-duty plastic strips that are of a suitable thickness and span the entire height and width of the doorway.
16. Garbage provision
16.1. A separate storage area with a bin wash facility is to be provided for the storage of garbage bins and recycling materials.
16.2. The storage area is to be:
- paved, graded and drained to the sewer
- provided with a hot and cold water supply.
16.3. Any external garbage areas are to be adequately fenced or secured.
17. Toilet facilities
17.1. It is recommended that separate toilet facilities are provided for staff and customers, if possible.
17.2. Hand washing facilities with hot and cold water through a single outlet, soap and suitable drying facilities must be provided in the immediate vicinity of the toilet.
17.3. Where toilets are not provided within the food premises (such as in a shopping centre), food handlers must have access to toilet facilities that meet the above requirement.
17.4. Refer to the Building Code of Australia (BCA) for guidance on appropriate ratios of toilets to staff and customers.
18. Food vehicles
18.1. Food Vehicles must comply with the Food Standards Australian New Zealand 'Safe Food Australia' Standard 3.2.3.
Download guidelines
Construction Guidelines for Food Premises(PDF, 527KB)
Contact us
City of Stonnington
Public Health
311 Glenferrie Street
Melbourne 3181
03 8290 3393
health@stonnington.vic.gov.au