Food safety inspection plays a critical role in the regulation of food businesses to prevent foodborne illnesses. To be an effective health protection measure, inspections must facilitate the thorough evaluation of food safety risks. This research examined how Environmental Health Practitioners across five countries undertake food safety inspections. The findings indicated that inspectors are generally aware of food safety hazards that may be present at food businesses, yet they also indicated a prevailing methodological incongruence with the absence of a robust inspection methodology. Solutions to these shortcomings are proposed that are based on established HACCP principles and qualitative field research.