Note: The assessment of food premises fitout plans and specifications is subject to an adopted fee. The construction and fitout of food premises is not listed under clause 161 of the Environmental Planning & Assessment Regulation 2000 as a matter that a Certifying Authority may be satisfied as to. Hence, the detailed plans & specifications must be referred to Council and be to Council's satisfaction prior to the issue of any Construction Certificate for such works.
Reason: To ensure compliance with legislation and to protect public health and safety.
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9. Food Premises - Pest Control Access:
Walls of all food premises are to be of solid construction to prevent harbourage of vermin in voids and cavities. Walls and ceilings must be provided where it is necessary to protect the food and be constructed in a way appropriate for the activities to be conducted and sealed to prevent access of dirt, dust and pests and able to be easily cleaned.
Reason: To ensure compliance with legislation and to protect public health and safety.
10. Food Premises - Pest Control Access:
Food and Food contact items must be suitably protected from the likelihood of contamination of pests. The storage area must be sealed in order to prevent the access of pests and vermin by means of fine mesh screening to prevent access.
Reason: To ensure compliance with legislation and to protect public health and safety.
11. Food Premises - Pest Control Harbourage:
All cracks, crevices and openings are to be sealed to prevent the access and harbourage of pests and vermin. Pipes, conduits and electrical wiring are to be concealed in floors, walls, plinths and ceilings and openings are to be sealed. Alternatively they are to be fixed on brackets in accordance with AS 4674-2004.
Reason: To ensure compliance with legislation and to protect public health and safety.
12. Food Premises - Coving:
In all instances where floors are to be flushed with water the intersections of walls and plinths are to be coved to a minimum radius of 25 mm. Coving is to be an integral part of the floor, plinth and wall surface finish. Where vinyl sheeting is used to form a cove, a preformed coving fillet support is to be used. Diagrams showing coving methods are published in AS 4674-2004.
Reason: To ensure compliance with legislation and to protect public health and safety.
13. Food Premises - Plinths
Plinth finishes are to meet the same requirements as the floor, shall be 75 mm in height, impervious, rounded at all exposed edges and coved.
Reason: To ensure compliance with legislation and to protect public health and safety.
14. Food Premises - Fixtures and Fittings
Fixtures, fittings and equipment must be adequate for their intended use and must be designed, constructed and installed in such a way as to be easily and effectively cleaned and to permit easy cleaning of adjacent areas.
Reason: To ensure compliance with legislation and to protect public health and safety.
15. Food Premises - Cleaning and Maintenance
The food premises and storage area is to be cleaned and maintained so as not to provide a likelihood of contamination of food or food contact items.
Reason: To ensure compliance with legislation and to protect public health and safety.
16. Food Premises - Storage
The food storage area shall be used for food and food contact items only in order to prevent the likelihood of contamination. Items not associated with the food premises are not to be stored within the storage area, including but not limited to: Motorbikes, trailers, cars, treadmills.
Reason: To ensure compliance with legislation and to protect public health and safety.
17. Food Premises - Trade Waste
Floor waste drainage is to be provided within the food storage area for the purpose of cleaning and waste water disposal. The applicant must contact Sydney Water to arrange a trade waste agreement for the purpose of waste water disposal.
The floor waste drainage is to be provided in accordance with AS 4674-2004 and located in a position to ensure all waste water within the food storage area is adequately disposed of so as not to have the potential to cause pollution to the stormwater. Any such work is to be in accordance with details approved by council.
Alternatively all stormwater drains are to be adequately protected so as not to pollute waters. Methods of protection include but are not limited to: bunding and the provision of a spill kit so as not to cause or be likely to cause pollution of stormwater in accordance with the protection of the Environment Operations Act (1997).
Reason: To ensure compliance with legislation and to protect public health and safety.
18. Food Premises - Transport
The transportation of food and food contact items from an external storage area to the food preparation area is to be suitably protected from the likelihood of contamination at all times.
Reason: To ensure compliance with legislation and to protect public health and safety.
19. Building Code of Australia
An Automatic Fire Suppression System complying with the Building Code of Australia, Volume 1, Clause E1.5 and with Australian Standard 2118.1-1999 is to be installed within the coldroom and is to be included in the Annual Fire Safety Statement for the Peninsula Building.
Reason: To comply with the requirements of the BCA.
20. Plan of Management
The operation of the premises must comply with adopted "Plan of Management - Fusion Point Lifestyle Café Manly", version 4.0 dated 14 August 2009
Reason: To protect public health and amenity.
21. The self closing doors to the fire stairs must not be wedged or otherwise held open during the transport of food from the cool room to the café.
22. There shall be no handling, preparation and/or storage of food and/or food contact items within the open car park.
23. Food shall only be stored wholly within the coolroom located within the basement carpark and the Fusion Point Café at all times.
24. The transportation of food between the coolroom food storage area and food premises trading as Fusion Point Lifestyle Café shall be suitably protected by way of an enclosed trolley.
25. The transportation of potentially hazardous food shall be kept under temperature control to ensure the integrity of the food in accordance with the Food Standards Code.
26. Pursuant to Section 80A(1)(b) of the Environmental Planning and Assessment Act 1979, Development Consent D77/98 shall be modified after the application is finally determined following the trial period in the following manner: