ACE Critical Checklist

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Local Standards/Health and Safety

• Drivers comply with local training and licensing

  Yes

  No

  N/A

• Audit unable to be completed

  Yes

  No

  N/A

• Person in charge is fully trained

  Yes

  No

  N/A

• No manipulation of company records

  Yes

  No

  N/A

• All fire routes and doors are clear and accessible, unlocked and functioning correctly

  Yes

  No

  N/A

Brand Standards

• Core menu items are all available at all times

  Yes

  No

  N/A

• Fry basket is not full beyond the oil level.

  Yes

  No

  N/A

• Only approved equipments and products in use.

  Yes

  No

  N/A

• Product is not raw or burnt

  Yes

  No

  N/A

• Sanitiser solutions are correctly set up/used/stored.

  Yes

  No

  N/A

• Product control checks and standards are meet.

  Yes

  No

  N/A

Food Safety

• Thermometers in use are calibrated.

  Yes

  No

  N/A

• Food handling Team with bandage on hand not wearing a glove.

  Yes

  No

  N/A

• Team not observed working with symptoms of illness or infection

  Yes

  No

  N/A

• Only approved ingredients or food evident.

  Yes

  No

  N/A

• TTCS foods using only time for food safety must have documented procedures and be within 4 hour hold time.

  Yes

  No

  N/A

• Hot TTCS held ≥60°C and within 4 hour hold time (Must miss both temperature and time)

  Yes

  No

  N/A

• Cold TTCS held ≤5°C and within documented 4 hour hold time. (Must miss both temp and time)

  Yes

  No

  N/A

• All foods must be cooked or heated to the proper internal temperature

  Yes

  No

  N/A

• No significant pest activity

  Yes

  No

  N/A

• Single use cleaning cloths

  Yes

  No

  N/A

• Hot water available in kitchen

  Yes

  No

  N/A

• Proper sanitising in 3 sink setup

  Yes

  No

  N/A

• No sewage backup

  Yes

  No

  N/A

• Minimum of one functioning toilet

  Yes

  No

  N/A

• Hot water is available at the required sinks.

  Yes

  No

  N/A

• Required hand washing procedures are followed and sinks correctly set up.

  Yes

  No

  N/A

• Dedicated hand was sink

  Yes

  No

  N/A

• Prepped items are marked with a hold time and not expired.<br>Spoiled foods/ingredients are not in use and not for sale

  Yes

  No

  N/A

• All products are marked with Day Dots

  Yes

  No

  N/A

• No pest activity is present.

  Yes

  No

  N/A

• Restaurant has electric power

  Yes

  No

  N/A

• No other critical food safety issues present.

  Yes

  No

  N/A

• Cross contamination is not observed<br>

  Yes

  No

  N/A

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