Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

CULINARY SYSTEMS

  • Are all kitchen employees in proper uniform, chef coat, pants, apron, hat, proper forward?

  • Are par levels established and fully utilized for Prep, reflecting usage for each day of the week?

  • Are labels signed off by the appropriate employee?

  • Is the prep poster (shelf life & portions) posted for the current menu?

  • Is there a thorough line check being conducted before each meal period, 30 days of records, And is everything up to standard?

  • Did the Culinary Team achieve a 80% AVG. in the culinary section of there last 3 SQM?

  • Is the staff info board being utilized by the BOH to communicate info to the FOH staff when required?

PREP

  • Is the Prep recipe book, in use, available in the kitchen, and updated?

  • Are fresh ingredients used for all recipes

  • Is everyone following the "clean as you go philosophy"?

  • Are all kitchen sight lines visible to guests, clean, tidy and properly maintained

LINE COOKING

  • Are chit time being executed as per the standard, per menu item and per meal period?

  • Are plates delivered in a timely manner?

  • Are all recipes up to date and readily available to all culinary team members?

  • Are all proteins properly stored and handled?

  • Are the belgian Frites properly blanched, handled, and ready for service (not dry or shrivelled, not over blanched, not bits and pieces)?

  • Is bacon cooked for each meal period & stored properly? (candied bacon is exempt)

RECIPE EXECUTION

  • SIGNATURE ITEM - use of recipe

  • SIGNATURE ITEM - presentation

  • SIGNATURE ITEM - time to prepare

  • PREP - use of recipe

  • PREP - proper handling upon completion (cooling, labelling, lids, etc)

  • APP - use of recipe

  • APP - presentation

  • APP - time to prepare

  • ENTREE #1 - use of recipe

  • ENTREE #1 - presentation

  • ENTREE #1 - time to prepare

  • ENTREE #2 - use of recipe

  • ENTREE #2 - presentation

  • ENTREE #2 - time to prepare

FOOD SAFETY

  • are hand wash stations stocked, clean, and ready for use?

  • Are all staff washing hands regularly

  • Are all frozen foods properly being thawed

  • Temperature check sheets

  • Are all reheats being heated to a minimum of 165F

  • Are all line fridges holding below 40F?

  • Are all reach in freezers holding below 20F?

  • Are food being properly stored in walk and reach ins, (proper shelf, raw under cooked, etc)

  • Is the dish machine clean, well maintained and running to spec?

  • Walk in cooler holding between 34F - 40F?

  • Walk in freezer holding between 0F-10F?

  • Hot food being held above 140F?

  • Cold foods being held below 40F?

  • Proper food labelling in place on prepped and perishable items?

  • Pest prevention measure in place and well maintained?

  • Evidence of mold, cutting boards, under counter, walk ins, etc)?

  • Are calibrated thermometers available and in use?

  • Are colour coded thongs in place to handle raw proteins on line?

  • Are all prepped items within shelf life limits?

  • Are all food items 6" off the floor?

  • Do all fridges have working thermometers?

  • Are stored food items free of utensils?

  • Do all staff properly have there hair restrained?

  • Is D10 properly labeled band in use, in proper spray bottles with WHMIS labels?

  • Color coded cutting board in use and properly maintained?

  • Ice scoops properly stored in all areas?

  • Is potable ice at the bar kept separate from ice used for storage, ice bins clean?

  • Are staff using plastic cups for there beverages if applicable?

HOUSEKEEPING

  • Is dry storage clean and organized?

  • Are all other storage areas clean and organized?

  • Are staff washrooms clean and organized?

  • Are floors walls and baseboards clean?

  • Are ceilings and light fixtures clean?

  • Are all prep sinks clean?

  • Are all floor drains clean and free of debris?

  • Are floors and walls in walk in fridge clean?

KITCHEN LINE

  • Are floors, walls, and baseboards clean and in good repair?

  • Are ceilings and lights clean and in good repair?

  • Is there a cleaning checklist available for the BOH?

  • Are all cleaning materials on hand, including brooms, mops, buckets, all proper labels, etc.

KITCHEN EQUIPMENT

  • Convection ovens

  • Combi-ovens

  • Tilt skillet

  • Grill

  • Flat top

  • Fryers - Incl. temperature

  • Dish machine and table

  • Salamander

  • Steam table - incl. temperature

  • Ranges

  • Ice machine

  • Cold tables

  • Knife storage

  • Microwave

  • Pots and pans

  • Shelving in prep

  • Shelving for clean dish wares

  • Walk in shelving

  • Shelving on line

  • Kitchen mats

  • Heat lamp, casing and elements

  • Slicer

  • Prep tables

  • Robo-Coupe

  • Pizza stone (flam oven)

  • Mixers - stand and table

  • Vita-prep

  • Vacuum chamber

  • Immersion cooker

  • Dehydrator

  • POS System (printers or QSR)

  • Mop buckets and mops

  • Wet floor signs

  • Are floors and walls in walk in freezer clean?

  • Signed

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