Alchemy Compliance Check

• Restaurant #

• Location name
  Address

• Audit started

  Date

• Auditor

• MOD

• SCORE

  UNDERPERFOMING

  STANDARD

• TEAM ON DUTY

  WELL DONE !!!

  PLEASE FOCUS ON LEVEL 3's

1. REQUIRED DOCUMENTATION

• Previous ROCC visit actioned (plan available)

  YES

  NO

• Yes

  No

  N/A

• Yes

  No

  N/A

• 1.1 SHE rep,fire figther & first aider is available?

  YES

  NO

• 1.2 Manager certificate available

  YES

  NO

• 1.3 Restaurant Safety Checklist must be completed and on file?

  YES

  NO

• 1.4 Weekly Pest Walk must be completed?

  YES

  NO

• 1.5 Team Member food safety training records available and current?

  YES

  NO

• 1.6 Employee labour policies available?

  YES

  NO

2. HEALTH AND HYGIENE PRACTICES

• 2.1 Members of the team must not be observed working with symptoms of communicable diseases?

  YES

  NO

• 2.2 Members of the team meet grooming and personal hygiene standards?

  YES

  NO

• 2.3 Gloves and bright coloured bandages are available?

  YES

  NO

• 2.4 Proper hand-washing procedures followed?

  YES

  NO

• 2.5 Hand washing sinks accessible, clean, functioning, in good repair, used only for handwashing, and has posted signs?

  YES

  NO

3. APPROVED SOURCE

• 3.1 (FSC) Only approved ingredients or food evident?

  YES

  NO

• 3.2 Only approved equipment and smallwares in use?

  YES

  NO

4. PROTECTION FROM CONTAMINATION

• 4.1 Food and packaging are properly stored; employee food not stored with restaurant food?

  YES

  NO

• 4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air dried, and in good repair?

  YES

  NO

• 4.3 (FSC) Cross contamination, or conditions that may lead to cross contamination must not be present?

  YES

  NO

5. CLEANING AND SANITATION

• 5.1 Dish washing process set up and followed; proper sanitizer concentration and test strips available?

  YES

  NO

• 5.2 Equipment is properly cleaned and free of excess buildup?

  YES

  NO

• 5.3 Wiping cloths used and stored properly in a labeled sanitizer bucket with correct concentration?

  YES

  NO

• 5.4 Cleaning supplies, mops, mop buckets, and dustpans available and stored clean?

  YES

  NO

• 5.5 Non-food contact surfaces are clean and in good repair; shelving units not rusted?

  YES

  NO

• 5.6 Floors, walls, light fixtures, and ceilings are clean and in good repair?

  YES

  NO

• 5.7 Vents and exhaust hoods are clean and in good repair?

  YES

  NO

• 5.8 Gaskets on all cold and hot equipment are clean and in good condition?

  YES

  NO

• 5.9 Lighting sources are properly shielded?

  YES

  NO

• 5.10 Trash receptacles are available, cleaned, not overflowing, and maintained?

  YES

  NO

• 5.11 Dumpster area is free of debris and odor; clean and in good repair; plug? Grease barrels covered?

  YES

  NO

6. PRODUCT PROCEDURES AND TIME TEMPERATURE CONTROL

• 6.1 (FSC) Thermometers in use are calibrated?

  YES

  NO

• 6.2 Cold foods must be held 1- 4°C

  YES

  NO

• 6.3 Hot foods must be held > 60°C

  YES

  NO

• 6.4 (FSC) Foods must be cooked or heated to proper internal temperature ?

  YES

  NO

• 6.5 (FSC) Hash browns and chips are within hold times?

  YES

  NO

• 6.6 Ingredients must be held correctly, within hold time or expiration date, rotated properly, and labeled correctly?

  YES

  NO

• 6.7 (FSC) Spoiled foods are not in use and not for sale?

  YES

  NO

• 6.8 Frozen foods are thawed correctly?

  YES

  NO

• 6.9 (FSC) Carryover procedures are followed?

  YES

  NO

• 6.10 (FSC) Restaurant has electric power?

  YES

  NO

7. EQUIPMENT

• Slush machine has no foreign objects

  YES

  NO

• 7.1 Cold holding equipment temperature meets standard, is functioning properly, and needs no repair?

  YES

  NO

• 7.2 Hot holding equipment temperature meets standard, is functioning properly, and needs no repair?

  YES

  NO

• 7.3 Three-compartment sink, prep sink, dishwasher or powers oak sink is functioning properly and needs no repair?

  YES

  NO

• 7.4 All other equipment in use is functioning properly and needs no repair?

  YES

  NO

• 7.5 Hot water >39°C at hand washing and restroom sinks?

  YES

  NO

8. CHEMICALS

• 8.1 Approved chemicals are properly labeled and stored, used correctly?

  YES

  NO

9. PEST CONTROL AND PREVENTION

• 9.1 (FSC) Pest activity not present?

  YES

  NO

• 9.2 Pest control devices evident and installed, maintained; service is evident by an approved Pest Management Vendor?

  YES

  NO

• 9.3 Pest activity is prevented through proper sealing of openings and the elimination of harboring conditions?

  YES

  NO

10. SEWAGE AND PLUMBING

• 10.1 (FSC) Hot water >39°C is available at the dish sink?

  YES

  NO

• 10.2 Back flow prevention devices at every sink?

  YES

  NO

• 10.3 (FSC) At least one functioning toilet available?

  YES

  NO

• 10.4 Plumbing in good repair?

  YES

  NO

• 10.5 Mop sink or drains not clogged and functioning properly?

  YES

  NO

• 10.6 (FSC) Water is from an approved source?

  YES

  NO

10 Core menu items

• Yes

  No

  N/A

• 10.1All core menu items are available?

  YES

  NO

• Yes

  No

  N/A

• Yes

  No

  N/A

• Food Safety Deviations

  UNDERPERFOMING

  STANDARD

• Food Safety Criticals

• MOD Signature

  Sign

• Auditor Signature

  Sign