Providing FoodRato kai

Being a good host

Eating before or as we drink has a major impact on reducing levels of intoxication. That's why food must be readily and conveniently available whenever a premise is open and there is liquor for sale.

The range and style of food must be similar to that shown on the menu submitted with a licence application.

Minimum standard of food

• The Liquor licensing Authority have recently indicated that the following condition be placed on all licences; "A range of food choices must be readily available at all times that the premises are open. Menus must be visible and food should be actively promoted. A minimum of three types of food should be available. The range or style of food will be as shown on any menu submitted. Alternatively the range of food should include such items as paninis, pizzas, lasagne, toasted or fresh sandwiches, wedges, pies, filled rolls and/or salads."

This is an example of the variety that is expected (not four different types of pie!)

It is acceptable to have a menu from a neighbouring premise to provide for one or two of these options, however there must be a back up option that can be produced on site.

A minimum standard on site would be a microwave or fryer and utensils and a supply of a variety of 'long life' meals that do not require temperature control, or tins of soup and rolls.

There must be an area for preparation of food and utensils for service of the food.

Advertise there is food available

Menus must be highly visible and food should be actively promoted in a variety of ways, such as:

• Having menus on the tables.
• On a menu board.
• Having food on display.

 Food must be advertised in any outdoor areas and bar staff should actively promote the range of food options available.

Licence renewals and inspections

When an inspection is carried out the overall perception of the premise will be judged.

• Is food available?
• Is it attractive?
• Is it promoted well?
• Does the premises have free food available during drink promotions?
• Are there special meal deals? Etc.

 The kitchen or preparation area will be viewed and the range of food in the refrigerator, freezer or dry store area will be checked.

The preparation area should be clean and food must be in date. The inspector will ask questions to satisfy themselves that stock rotation and replacement occurs to ensure that fresh food is always available.

A current food licence should be displayed.

Council environmental health staff will inform the District Licensing Agency when a food premises is closed down as this will affect the provision of food in the premises.

Inspectors will be checking menus closely when licenses are renewed. If the licence condition is not being met, it is likely applications will be opposed.