Kitchen Progress Inspection Email
Source type: Primary — email thread (3 messages) Date range: 27–29 March 2026
Thread Structure
- Adam Debono → Mat O’Keefe (27 Mar 2026, 4:28pm) — Post-inspection action items list with attachments (Final Approval Checklist, New Business Information Kit, templates for Approved Suppliers, Cleaning Schedule, Allergen Matrix, Class 2 Process examples)
- Mat O’Keefe → Adam Debono (CC Mon, Charlene Poole) (29 Mar 2026, 3:25am) — Mat’s inline responses confirming actions, delegating to Mon and Charlene while he is away on family time
- Mat O’Keefe → Shae (29 Mar 2026, 4:29am) — Forward with “Kitchen updates” plus additional notes from the inspection meeting
Key People
- Adam Debono — Environmental Health Officer, Maribyrnong City Council (T: 03 9688 0391, M: 0481 094 189, adam.debono@maribyrnong.vic.gov.au). Direct council contact for food premises registration and inspections.
- Charlene Poole (splash1949@gmail.com) — Leading kitchen setup alongside Mon while Mat is away. Not previously documented in wiki.
- Lorelei Gardner — Former Food Safety Supervisor on council file. Has now departed. To be removed from council records.
- Monique Anderson — To replace Lorelei as FSS (needs SITXFSA005 + SITXFSA006 certification). Mat will also obtain certification.
Structural Works Required (Pre-Final Inspection)
- Seal the bench in the kitchen — confirmed, will complete
- Install bain marie in discussed location, water output into existing drain pipe under sinks
- Install paper towel dispenser in marked location
- Remove all plastic protector sheets and protective coatings
- Paint back wall (plaster area) in black — nice-to-have, not critical
- Replace ice-well with stainless steel piece for bench space (space limited)
- Reclaim right-hand sink near “waving cats” as bench space (only one fruit/veg wash sink needed) — stainless steel sheeting to cover, ice machine to sit on stainless steel
Equipment Status (as of 27 Mar 2026)
- Pizza oven — arriving early next week (from 27 Mar)
- Jaffle iron — arriving early next week
- Bain marie — to be installed
- Hot dog cooker — still being sourced; Mat says find “something of reasonable quality” and run past Adam, doesn’t need to be as expensive as initial options
- Microwave — Mat wants it moved to kitchen (currently elsewhere) for customer food heating (hot dog buns, popcorn). Space may be limited.
- Kettle — to be purchased for instant coffee, tea, hot chocolate (served in disposable coffee cups)
- Utensils and tableware — to be purchased and set up
Menu Confirmed (for Council Registration)
- Hot dogs — process document to be provided by Mon
- Pizza slices — pre-prepared, source/supplier TBC. This is the outstanding item blocking allergen matrix completion
- Jaffles — cheese, baked beans, ham and tomato. Process document to be provided by Mon
- All items served on paper plates with napkins
- Beverages: instant coffee, tea, hot chocolate in disposable coffee cups
Paperwork Outstanding
| Item | Status | Owner |
|---|---|---|
| Food Safety Supervisor nomination | Monique Anderson replacing Lorelei Gardner. Needs SITXFSA005 + SITXFSA006 | Mon (Mat also obtaining) |
| Allergen Matrix | Pending — needs pizza slice supplier confirmation | Mon |
| Cleaning Schedule | Mon adapting council template format | Mon |
| Approved Suppliers | Coles account for most ingredients. Pizza slice supplier TBC | Mon |
| Process: Hot dogs | To be provided | Mon |
| Process: Pizzas | To be provided | Mon |
| Process: Jaffles | To be provided | Mon |
| Grease trap / trade waste | Greater Western Water contacted, awaiting reply (13 44 99) | Mat initiated |
Staff training: DoFoodSafely online modules (dofoodsafely.health.vic.gov.au) for all food handlers. Mat queries whether staff need anything beyond DoFoodSafely — awaiting Adam’s response.
Process documents: Mat instructs that final approved processes should be laminated and displayed in the kitchenette to maximise compliance and consistency.
Council templates: Mat instructs Mon and Charlene to use council’s own templates — “easier to talk to them in their language so it’s harder for them to argue back.”
Power and Electrical
Adam expressed concern about combined equipment power output. Mat confirms: combined output from pizza oven + jaffle iron + bain marie is “actually quite small, well within safe limits.” If a circuit pops, they will spread load across different phases.
Final Inspection
All structural changes and paperwork must be completed. At least one week notice to Adam before final inspection can be scheduled.
Mat’s Additional Notes (from 29 Mar forward to Mon/Charlene)
- For final inspection: plates, napkins, cleaning chemicals must be set up. Kitchen chemicals kept below wash sink (separate from floor/toilet chemicals in store room). Chux cloths etc must be in place.
- Dirty dishes tray: under wash sink (Adam approved)
- Drying rack: on black shelf (Adam approved)
- Plastic wrap reference: white wrap on new stainless steel benches (to be removed)
Related Pages
- Kitchen Expansion — equipment status and kitchen strategy
- Food Premises Registration — regulatory pathway (this email is the live execution of steps 3–7)
- Kitchen Opening Decision — strategic decision this email executes
- Monique Anderson — leading kitchen setup, becoming FSS
- Charlene Poole — assisting kitchen setup
- Adam Debono — council EHO, direct contact
- Compliance Obligations — food safety as compliance requirement