Title Page
-
Brand Name
-
Location
-
Conducted on
-
Inspected by
Personal Hygiene
-
Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination
-
Employees wearing clean pesonal protective clothing?
-
Hair of employees is short and properly confined ?
-
Employees in good health with no open cuts or sores
-
Clothing and personal effects stored away from products in a proper manner
Sanitary Facilities
-
Toilet facilities, both public and staff are clean, well maintained and in proper working order
-
Self closing doors for toilet and dressing room working properly
-
Toilet tissue dispensers full. Sanitary napkin disposal unit available.
-
Single service soap and towel dispensers operable and full
-
Ventilation provided and in proper working order
-
Separate hand washing basin in each area with required supplies
Water and Sewage
-
All sinks are fully operable with hot and cold water at each faucet?
-
All sinks drain properly. Floor drains and sink in good order?
-
Plumbing in good repair condition?
Maintenance
-
Floors clean, well maintained and in good repair?
-
Walls, ceilings and windows clean. Well maintained and in good repair?
-
Adequate lighting and ventilation provided throughout the facility?
-
Light fixtures have approved safety covers?
-
Exhaust ventilation filters are clean and well maintained ?
Equipment and Utensils
-
Food contact surfaces washed, rinsed and sanitised before using, at least every 4 hours when not in use?
-
Non-Food contact surfaces visibly clean and in good repair?
-
All equipment (i.e.) stoves, grilld, refrigerators, tables, sinks, ect. cleaned and well maintained?
-
Inoperable equipment has been repaired, replaced, or removed from facility?
-
Multi- service utensils are being washed and sanitised by one of the following methods?
- hand washed in a two or three compartment sink (wash-rinse-sanitise)
- dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution
- dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds
-
Single service utensils are properly stored and dispensed?
-
All multi-service utensils are clean, properly stored, maintained and dispensed?
-
Damaged or unapproved utensils have been repaired or replaced?
Ware Washing
-
High-temp dish machines minimum washing temp of 151°F/66°C rinse temp 179°F/82°C for 10 seconds
-
Low-temp dish machine minimum wash and rinse temp of 130°F to 150°F/50°C to - 66°C. with chlorine sanitizer solution at a Minimum 100ppm?
-
Manual sink ware washing minimum wash, rinse, sanitizing sink water temp 11 3°F/45°C.<br>Sanitizing solution minimum chlorine 1 00mg/L; Quat. 200mg/L; or Iodine 12.5 – 25mg/L (ppm) Soak for 2 minutes?
-
Pocket thermometers and sanitizer test kit readily available to verify temperatures and concentrations?
-
Wiping clothes clean, sanitized, stored and maintained properly?
Waste Management
-
Trash containers are lined with insect and vermin-proof disposable plastic bag at all times?
-
Plastic bags are tied before being placed in outside trash bin. Bin lids are kept closed?
-
Outside premises and refuse areas are clean, sanitized, illuminated by light and well maintained?
-
Frequency of garbage removal adequate to maintain premises in a sanitary condition?
Pest Control
-
Adequate protection against the entrance of insects, vermin, rodents, dust and fumes?
-
Outside doors and screen doors are self-closing and closures are in acceptable working order?
-
Keep all areas free of debris, moisture, and visable soil and well lit?
-
Working with a licensed pest control company?
Items Critical to Food Safety & Operation
-
Food is purchased ONLY from approved sources, Company VAT , CR, Safety posters and Municipality Certificates available and displayed?
-
Food is inspected when received and found to be free from contamination, adulteration, and spoilage.
-
Frozen food is received and stored at -18°C/0°F or colder?
-
Refrigerated food is received and stored at 4°C/40°F or colder?
-
All food is stored a minimum 6” off the floor and 2”away from the walls?
-
All food is labeled, dated and stored in leak proof packaging or food grade containers?
-
All food is protected from dirt, unnecessary handling, over-head leakage and other forms of contamination?
-
Prepared and ready to eat food are stored above and away from raw foods?
-
A thermometer, accurate to 1 °C/2°F, is provided either as an integral part of the refrigerator / freezer (outside dial) or is located inside each unit at its warmest spot (usually at the point of access)?
-
An accurate thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food temperature on a daily basis?
-
Restrooms are not used for storage of food, equipment or non-washroom supplies?
-
All paper products are stored in a manner so as to protect them from contamination?
-
Thawing of food using one or more of the following acceptable methods:
- Yes
- No
- N/A
-
Thawed food items must not be refrozen. Cooked or processed foods may be refrozen?
-
Separate raw foods from ready-to-eat foods during storage and handling?
-
Maintain separation of ready-to-eat foods from raw foods during preparation and from surfaces and utensils?
-
Food handlers use proper utensils to minimize direct hand contact with raw, cooked or prepared foods?
-
Hands are properly washed before and after handling food?
-
Foods are cooked to minimum internal temperatures:
- Yes
- No
- N/A
-
Holding hot foods at a minimum 140°F/60°C and cold foods at a maximum 5°C/40°F ?
-
Cool from 60°C to 20°C or less in 2 hours and from 20°C to 4°C or less in 4 hours for a total of 6 hours?
-
Reheat food to a minimum 74°C/165°F within 2 hours. Hold at minimum 60°C/140°F?
-
Unpackaged food, which have been served or returned are discarded?
-
All food is protected from potential contamination?
-
Foods are dispensed and/or disposed in an approved manner?
-
High acid food are prepared and stored in corrosion resistant containers and equipment?
-
Signed off by
