Mould in a commercial kitchen, cafe or food store is a food safety compliance matter, not just maintenance: the Food Standards Code requires walls and ceilings in food premises to be able to be effectively cleaned and to keep contamination out, and a failed inspection leads to an improvement notice that can escalate to a prohibition order. In a childcare centre or school the issue is duty of care to very young children. In both settings the response is the same shape: contain or close the affected area, find the moisture source, remediate properly, and document the result before normal use resumes.
What the rules say for food businesses
Standard 3.2.3 (Food Premises and Equipment) of the Australia New Zealand Food Standards Code says walls and ceilings must be able to be effectively cleaned, and that walls and ceilings needed to protect food from contamination must be sealed to prevent the entry of dirt, dust and pests, unable to absorb grease, food particles or water, and able to be easily and effectively cleaned. Mouldy ceiling plasterboard above a prep bench, or a cool room panel with growth in its joints, is hard to square with that. FSANZ’s Safe Food Australia guide explains how the standards are applied.
The NSW Food Authority’s inspection failure guidance sets out what happens after an unacceptable inspection: at a minimum an improvement notice recording the defects, the action needed and a compliance date; escalation to a prohibition order if the deadline is missed; and, for repeat or critical failures, penalty notices or prosecution. The same guidance notes that, on average, businesses ordered to close take 3 days before they are cleared to reopen. Council environmental health officers inspect most Illawarra retail food businesses, so the notice will usually come from your council. This is general information, not legal advice.
Where mould hides in commercial kitchens
| Location | Why it grows there |
|---|---|
| Cool room ceilings, panel joints and door seals | Constant condensation from temperature cycling |
| Behind and under refrigeration units | Condensate drip, warm air, hard to reach |
| Ceiling above cooking lines and the dishwash area | Steam where canopy extraction is undersized |
| Wall-floor junctions, grout and silicone | Splash, cracked grout, food residue |
| Floor drains and channels | Continuous moisture and organic debris |
| Under sinks and dishwasher connections | Slow plumbing leaks inside cabinetry |
| Dry store rooms | Poor airflow in a humid coastal climate |
| Exhaust canopies and ductwork | Grease deposits trapping moisture |
Ducted air conditioning can also carry growth; see black mould in air conditioners.
Responding in a food business
- Protect food first. Remove or segregate food that could have been contaminated, and stop using affected surfaces.
- Clean what is accessible using products suitable for food premises, then sanitise food contact surfaces. Household mould sprays are not designed for food contact areas; check with your food-safe chemical supplier.
- Record it in your cleaning and corrective action records: what was found, when, by whom, and what was done.
- Get structural growth assessed. Mould inside ceiling linings, cool room insulation or wall cavities will not be fixed by surface cleaning. A mould inspection identifies the moisture source and extent; common sources are undersized extraction, cool room condensation and slow plumbing leaks.
- Schedule remediation around trade. Small areas can often be contained and done after close or over a weekend; work involving cool rooms, ceiling voids or ductwork may need a short planned closure of the affected section. Grease-laden exhausts need specialist kitchen exhaust cleaning alongside the mould work.
- Clean to food-safe standard before reopening, as a separate step from the remediation.
What to give the inspecting officer: a written corrective action record with dates, before and after photos, the contractor’s scope of works and completion report, any clearance documentation, and a prevention plan (extraction, cool room seals, cleaning schedule changes).
Prevention routine
- Daily: lift and clean drain grates; wipe cool room door gaskets; brush grout lines rather than just mopping.
- Weekly: behind and under refrigeration, cool room ceilings, dry store shelving.
- Regularly: canopy interior and filter housings, silicone around splash zones, exhaust and ductwork cleaning by a specialist.
- When renovating: non-absorbent, easily cleaned wall and ceiling finishes, epoxy grout, and extraction sized for the actual cooking load with adequate make-up air.
Childcare centres and schools
Young children spend long hours in one room, much of it at floor level, and cannot reliably tell you how they feel. NSW Health’s mould fact sheet notes that people with asthma, allergies or other breathing conditions may be more sensitive to mould. That justifies acting early on growth that an adult workplace might tolerate for a while. Our guide to mould in nurseries and children’s rooms covers the health side; anyone with symptoms should see a GP.
On discovery: photograph the area before touching it; close the affected room; do not have staff spray or scrub it (that spreads spores and makes the extent harder to assess); tell the approved provider or principal the same day; keep a written log; and arrange an inspection promptly.
Tell families early and factually: what was found, that the room is closed, when the inspection is, and when they will hear next. Avoid both “it’s very minor” and speculation about health effects. Check your notification obligations against your own policies and the guidance from ACECQA or the NSW Department of Education; this guide does not replace that advice.
During works: affected rooms should be closed and empty. Other rooms can usually stay open if the work area is properly contained under negative air and any shared air conditioning has been checked.
Before reopening: require independent post-remediation verification: visual inspection, moisture readings, and air sampling if growth was extensive or the air conditioning was involved. Share the clearance outcome with families when you announce the reopening.
Getting a commercial job scoped
Commercial sites usually need a written scope, insurance certificates, and a safe work method statement for any high risk work (roof access, ceiling voids, possible asbestos in older fit-outs) before access is granted. Enquiries through this site are passed to an independent local remediation professional who quotes in their own name and can work around trading hours. See mould remediation or send details through the contact page.
Frequently asked questions
What happens if a food inspector finds mould in my kitchen?
According to the NSW Food Authority, a failed inspection leads at a minimum to an improvement notice with a compliance date. Missing that date escalates to a prohibition order, and repeat or critical failures can bring penalty notices or prosecution.
Can a food business be closed because of mould?
Yes. A prohibition order can stop a business operating, using particular equipment or producing food until it complies, if an improvement notice is not met or there is a serious risk.
Can I use a normal mould spray in a commercial kitchen?
Not on food contact surfaces or in food preparation areas unless the product is suitable for food premises. Use products from your food-safe chemical supplier and sanitise food contact surfaces afterwards.
Can our cleaning staff remove mould in a childcare centre?
They should not scrub or spray visible growth before it has been assessed, because disturbing it spreads spores. Close the room and arrange a professional inspection.
Can the rest of a childcare centre stay open during remediation?
Usually, if the affected room is closed and properly contained under negative air, and any shared air conditioning has been checked. Confirm the containment plan with the contractor and record the decision.