Mould in a commercial kitchen, café, or food retail premises in the Illawarra is not just a maintenance issue, it carries specific regulatory obligations under the Food Standards Australia New Zealand (FSANZ) Food Safety Standards, and failure to address it can result in council improvement notices, prohibition orders, and in serious cases, prosecution. Wollongong City Council environmental health officers (EHOs) conduct routine inspections of food premises and have broad powers to act when food safety is compromised. This guide explains the specific standard that applies, what EHOs look for, and how to manage mould in a commercial food setting. For our general commercial mould service, see our café, gym, and hospitality mould guide.
Quick Answer (BLUF)
Food Safety Standard 3.2.3 (Food Premises and Equipment) requires food premises to be maintained in a clean and sanitary condition, with effective controls for pests and environmental contamination. Mould in food prep areas, cool rooms, or storage constitutes a breach of this standard. The correct response is immediate surface cleaning, professional remediation if the mould is structural, and documented corrective action.
What Food Safety Standard 3.2.3 Requires
Standard 3.2.3 is part of Chapter 3 of the Australia New Zealand Food Standards Code and sets out minimum requirements for food premises and equipment. The provisions most relevant to mould include:
Section 3, Floors, walls, ceilings, and fixtures: “Food premises must be designed and constructed, and maintained in a way that… (b) prevents the accumulation of dirt, food waste, grease, and other visible matter.”
Section 6, Cleanliness and sanitation: “A food business must maintain food premises in a clean and sanitary condition.”
Section 7, Pest control: While primarily about insects and rodents, this provision is interpreted broadly by EHOs to include microbial contamination of food handling environments, including mould.
Mould in a commercial kitchen, particularly on ceilings above food preparation areas, inside cool rooms, on wall-wall or wall-floor junctions, or inside refrigeration equipment, is a direct and citable breach of these provisions.
High-Risk Areas in Illawarra Food Businesses
Wollongong’s coastal humidity creates specific high-risk locations for mould in commercial kitchens and food premises:
Cool rooms and refrigerated display units: Condensation on cool room walls and ceilings is almost constant in humid weather. Mould species that tolerate low temperatures (Cladosporium and certain Penicillium species) thrive on cool room ceiling insulation panels, wall flashings, and door seals. Cool room mould is a very common EHO deficiency notice.
Kitchen ceilings above cooking equipment: The combination of steam from cooking and inadequate canopy extraction creates the perfect conditions for ceiling mould. In many older Wollongong commercial premises, buildings in the CBD precinct, the Crown Street Mall end, and Corrimal Street, kitchen ventilation was not designed for the current volume of cooking.
Dishwashing areas: Continuous steam and splash, combined with high heat and humidity, makes the dishwash area a prime mould location. Wall-tile grout and ceiling plasterboard in these areas require frequent inspection.
Storage rooms: A poorly ventilated dry goods storage room in a coastal Illawarra location can develop wall mould from ambient humidity alone, particularly over a prolonged wet period like those following Escarpment rain events.
Under-counter areas: Slow leaks from under-sink plumbing, dishwasher drain connections, and cool room condensate lines frequently cause mould under cabinetry, areas that are inspected regularly by EHOs.
What an EHO Inspection Looks For
During a routine food premises inspection, an EHO will:
- Check all food contact surfaces and food storage areas for visible mould
- Inspect cool rooms, refrigeration units, and their door seals
- Check kitchen ceiling condition and canopy/exhaust vent cleanliness
- Review wall-floor junctions in wet areas and dishwashing zones
- Inquire about cleaning records and corrective action procedures
An improvement notice will be issued for any mould found in food handling or storage areas. The notice will specify the deficiency and a compliance date, typically 28 days, though urgent notices can require same-day action for serious issues.
Responding to a Mould Problem in a Commercial Food Setting
Immediate response:
- Remove or segregate any food potentially contaminated by mould or mould spores
- Clean and disinfect all accessible affected surfaces with a food-safe biocidal cleaner approved for use in food premises
- Document the cleaning action in your HACCP or cleaning schedule records
- Report to the business owner or food safety supervisor
For structural mould: If mould is growing in ceiling tiles, behind wall cladding, or inside cool room insulation, surface cleaning alone is not sufficient. A professional mould inspection will identify the extent and source, and professional remediation will address it properly. The premises may need to temporarily close the affected section while remediation is underway.
Documentation for the EHO: When responding to an improvement notice, provide:
- A written corrective action record with dates and responsible persons
- Photographs showing before and after the remediation
- If professional remediation was used, a copy of the contractor’s scope of works and completion report
- A plan for preventing recurrence (ventilation improvements, enhanced cleaning schedule)
FAQs
Can a food business receive a prohibition order for mould?
Yes. If an EHO determines that mould presents an imminent risk to public health and the operator fails to take adequate corrective action, a prohibition order can be issued that prevents the business from operating from the affected premises until the issue is resolved. This is an extreme outcome, but it does occur for serious or repeat violations.
Is standard bathroom or surface antifungal spray acceptable for use in food premises?
No. Products used in food premises must be approved for use in a food environment, either AQIS-approved sanitisers or food-grade biocidal products. Standard household antifungal cleaners are not approved for use on food contact surfaces or in food preparation areas. Use products from your food-safe chemical supplier.
Do we need a professional remediation report to satisfy an EHO?
Not always for minor issues, documented in-house corrective action may be sufficient. For structural mould (e.g., contaminated ceiling void, cool room insulation), an EHO will typically expect to see a professional remediation report demonstrating that the cause was identified and addressed, not just the surface cleaned.
How quickly can a Wollongong commercial kitchen mould remediation be done?
We understand that food businesses cannot be closed for days at a time. Our commercial remediation team can schedule work during closing hours or over a weekend shutdown. Contact us to discuss your timeline requirements.