COVID-19 Inspection Checklist

  • Use this checklist to ensure that the chef has taken all the preventative measures necessary to stop the spread of Covid-19

  • Has the chef conducted the cleaning measures to ensure that high risk contact areas and touch points are being regularly disinfected?

  • Wiping down high traffic areas will reduce the spread of viruses in areas which come into contact with various people throughout the day. (I.e., For a self-service kiosk, sneeze guards (glass) with marketing signage, shelves, and rails (both front and side rails))

    COVID.PNG
  • Are self-serve soy sauce packs and chopsticks removed from display coolers?

  • Remove self-serve soy sauce packs and chopsticks from display coolers.

    Please communicate to the chef to only provide to the customers when they ask for them. These items should be kept behind our counters and not made readily available in the display coolers.

    This is a preventative measure to help minimize the excessive handling.

  • Covid19.PNG
  • Take a photo of the Kiosk

1. Showcase(s) Temperature

  • Check / measure & record the measurement for all showcase units. Take a photo of the showcase with the temperature shown on the probe.

    iAuditor On-site Probe Thermometer Unit (US).PNG
  • Showcase temperature

  • Click '+' to add additional finished product refrigerator temperature measurements.

  • Showcase temperature measurements
  • Showcase temperature

  • 1. Are the temperatures of showcase/s measured (less than or equal to) ≤4°C / 40°F?

  • Enter Showcase/s Temperature Not in Compliance (°C) in Notes

  • Describe comments / corrective actions

  • Ensure that the refrigerator is in defrost. If the refrigerator unit is broken or requires maintenance, mark the question as non-compliance and reach out to QA.

  • Describe comments / corrective actions

2. Finished Product(s) Temperature

  • Randomly select three products. Measure & record the internal product temperature of the three products. Take a photo of the finished products with the probe inside the sushi. Temperature of the sushi must be visible in the photo.

    iAuditor On-site Probe Thermometer.PNG
  • 2a. Sushi Temperature Left Side of Cooler

  • 2b. Sushi Temperature Middle Side of Cooler

  • 2c. Sushi Temperature Right Side of Cooler

  • 2. Are all finished products displayed in the showcase measured at an internal temperature (less than or equal to) ≤4°C / 40°F?

  • Finished Product Temperature

  • CAP Guide (Ver. 2019NO07): Re-train Chef on the proper chilling procedure and to take the product temperature with a calibrated / sanitized probe thermometer and ensure that the temperature of the finished products is at ≤4°C / 40°F

  • Describe comments / corrective actions

  • 3. Is there a working probe thermometer (one used to measure finished product temperature) available for use?

  • CAP Guide (Ver. 2019NO07): Provide Chef with a calibrated probe thermometer and ensure there's one present in the operation at all times.

  • Describe comments / corrective actions

4-7. Finished Product Compliance

  • For the questions below, check the following: Are there any expired products on display? Are products made according to product recipes established in the Product Note (PN)? Are correct labels being applied to the finished products? Are finished products stamped with the correct number of days of shelf life?

  • 4. Are all products on display within the Best Before Dates (i.e., not expired)?

  • Describe comments / corrective actions

  • 5. Are the products made according to the product recipes established in the Product Note (PN)?

  • Describe comments / corrective actions

  • Take a photo of the product produced that is not in compliance with the PN

  • 6. Are the correct labels being applied to the finished products? (i.e. California Roll is with California Roll label)

  • Describe comments / corrective actions

  • 7. Are finished products stamped with the correct expiration date / number of days of shelf-life?

  • Describe comments / corrective actions

  • Take a photo of a finished product with the label and best before date visible

  • Guidance on Shelf Life

    Shelf Life Guide.PNG

8. Walk-In Cooler(s) Temperature

  • Check / measure & record the measurement for all raw material refrigerator units including walk-in coolers, reach-in coolers (minimum 2 units) and freezer units. Take a photo of the refrigerator with temperature shown on the probe

    iAuditor On-site Probe Thermometer Unit.PNG
  • Walk-in cooler temperature

  • Click '+' to add additional raw material refrigerator temperature measurements

  • Walk-in cooler temperature measurements
  • Walk-in cooler temperature

  • Reach-in cooler temperature measurements
  • Reach-in cooler temperature

  • Freezer temperature measurements
  • Freezer unit temperature

  • 9a. Are the temperatures of Walk-in cooler(s), Reach-in cooler measured at (less than or equal to) ≤4°C / 40°F?

  • Describe comments / corrective actions

  • Ensure that the refrigerator is in defrost. If the refrigerator unit is broken or requires maintenance, mark the question as non-compliance and reach out to QA.

  • Describe comments / corrective actions

  • 9b. Are the temperatures of Freezer(s) measured (less than or equal to) ≤-18°C / 0°F?

  • Describe comments / corrective actions

  • Ensure that the refrigerator is in defrost. If the refrigerator unit is broken or requires maintenance, mark the question as non-compliance and reach out to QA.

  • Describe comments / corrective actions

  • 10. Are working fridge thermometers available for all showcases, coolers, and freezers?

  • Describe comments / corrective actions

11-12. Acidified Sushi Rice pH

  • Select N/A if time of visit is out of operation hours where there is no chef. No score deduction.

  • 11. Is the chef able to demonstrate how to complete pH testing (includes pH meter calibration and pH testing of the sushi rice)?

  • Describe comments / corrective actions

  • For pH TEST STRIPS: Check that the pH test strips are not expired.
    For pH METER: Check that the pH meter is working (able to turn on) and calibrated. Check that the pH buffer solution is not expired.

    Snapshot pH.PNG
  • 12. Are pH test strips (or pH meter and pH buffer solution) available and in good working condition (ie. not expired, and/or functional and calibrated)?

  • Randomly select a rice bin. Measure & record the pH of the rice under the criteria "Notes". Take a photo of the pH measured with the probe inside the rice. If using a strip, take a photo of the colour of the strip against the colour standard. pH of the sushi must be visible in the photo.

    iAuditor On-Site pH.PNG
  • 12a. Is the acidified sushi rice pH within the required standards according to state requirements? I.e., 4.0 - 4.5 (≠ 4.5) when tested with pH test strip) or 3.8 - 4.3 when tested with a pH meter (Sobeys banner)

  • Attach a photo of Sushi Rice pH not in compliance

  • Describe comments / corrective actions

  • Take a photo of Sushi Rice pH

  • Select N/A if time of visit is out of operation hours where there is no chef and/or no rice available. No score deduction.

  • Describe comments / corrective actions

13-16. Food Handling

  • 13. Is the chef able to demonstrate how to calibrate a thermometer correctly?

  • Describe comments / corrective actions

  • 14. Are food items (excluding sushi rice) stored at room temperature for no more than 30 minutes? Temperature of food items should not (exceed) > 15°C / 59°F

  • Measure the temperature of the food item. Specify the food item under the "Notes" . Take a photo of the food item with the thermometer probe inside the rice. The temperature of the food item must be visible in the photo.

  • Take a photo of the temperature of the food item stored at room temperature for more than 30 minutes

  • CAP Guide (Ver. 2019NO07): Re-train Chef that prepared foods can only be left outside of the temperature controlled units for no more than 30 minutes. Food is to be discarded if it stays out oof the temperature controlled units for more than 30 minutes.

  • Describe comments / corrective actions

  • 15. Are all prepared ingredients labeled with a common name, preparation date and use by date (where applicable)?

  • CAP Guide (Ver. 2019NO07): Re-train Chef to label each and every single prepared food item with its name, preparation date / use by and/or best before date. Chef will verify that all prepared food items are properly labeled before finishing the work shift.

  • Describe comments / corrective actions

  • 16. Are all ingredients used within the use by date / expiration date? Check that there are no expired ingredients?

  • Describe comments / corrective actions

  • Randomly select a prepared ingredient with label and attach a photo

17-22. Sanitation

  • 17. Are all Chemicals available (sanitizer, detergent, glass cleaner)?

  • Describe comments / corrective actions

  • 1 – Turn the sanitizer dispenser on and let it run for 20 seconds before obtaining a sample
    2 – Take 50 mL of sanitizer from the dispenser and let it sit for about 15 minutes or until it reaches room temperature
    3 – Obtain 1 inch of the testing strip (QT10 – Quat Sanitizer; QT40 – AMFO Sanitizer)
    4 – Immerse the testing strip into the sample solution, not foam surface, and hold still for 10 seconds (Hands should not be shaking as it will not give you an accurate measurement). Testing solution should be at 18°C - 24°C
    5 – Take out the testing strip and compare the measurement to the colour chart to find the reading that matches closely with the chart.

    iAuditor On-site chemical ppm.PNG
  • Attach a photo of the ppm strip

  • 18. Does the sanitizer concentration (PPM) meet the standard?

  • Describe comments / corrective actions

  • 19. Are all surfaces (food and non-food contact) of equipment kept clean, sanitized, dry and in good condition? (No cracks / grooves / broken)

  • Describe comments / corrective actions

  • Equipment such as, but are not limited to, tables, shelves, rice cooker, sides of sinks, door handles and gaskets, sliding door tracks, shelves, and racks.

  • 20. Are all surfaces (food and non-food contact) of utensils/tools kept clean, sanitized, dry and in good condition? (No cracks / grooves / broken)

  • Describe comments / corrective actions

  • Utensils / tools such as, but are not limited to, cutting boards, knives, containers, trays, and rice bin .

  • Check beneath refrigeration equipments, beneath compartment sinks, corners / crevices, walls, floors, ceilings, overhead fixtures such as signage / lighting, etc.

  • 21. Is the sushi kiosk in good repair and kept clean?

  • Describe comments / corrective actions

  • Proper Hand Washing Procedures

    0001.jpg
  • 22. Did employees wash hands thoroughly before, after and in-between handling foods using the correct hand-washing procedure?

  • Describe comments / corrective actions

  • Select N/A if time of visit is out of operation hours where there is no chef. No score deduction.

23-27. Food Safety and Documentations

  • 1. Check that the Food Safety Training Checklist is completed with passing test scores (92%) and signatures.
    2. Check that there is a valid Food Handler Certification and that it is not expired.

  • 23. Are food safety related documentations available for review?

  • Take a photo of the non-conformance. Annotate the non-conformance on the photo.

  • Describe comments / corrective actions

  • Take a photo of the completed Food Safety Training Checklist

  • Take a photo of the Sushi Chef's Food Handler Certification

  • Describe comments / corrective actions

  • 24. Is the Temperature & Food Safety Log completed correctly (i.e. not dry labbed) and verified by SV?

  • Take a photo of the non-conformance. Annotate the non-conformance on the photo.

  • Describe comments / corrective actions

  • Take a photo of the current Temperature & Food Safety Log

  • 25. Is the Cleaning Log completed correctly (i.e. not dry labbed) and verified by SV?

  • Take a photo of the current cleaning log. Annotate the non-conformance on the photo.

  • Describe comments / corrective actions

  • Take a photo of the current cleaning log.

  • 26. Is the Hot Food Cooking, Reheating and Holding Log and/or DSD Temperature Log completed correctly (i.e. not dry labbed) and verified by SV? - Where applicable

  • Take a photo of the Hot Food Cooking, Reheating and Holding Log. Annotate the non-conformance on the photo.

  • Describe comments / corrective actions

  • 26a. Does the store have a Hot Food Program?

  • Take a photo of the current Hot Food Cooking, Reheating and Holding Log.

  • 26b. Does the store deliver to other stores?

  • Take a photo of the current DSD Temperature Log.

  • 27. Steritech Audits - Have all noted deficiencies from previous audit been corrected?

  • Attach photos of the repeated deficiencies by clicking "Image" under criteria 18

  • Describe repeated deficiencies / corrective actions

  • *This is to ensure there are no 'Repeats' observed on future Steritech audits

  • 28. Are there additional comments? If Yes, specify in the notes and attach photos.

  • *Please enter your name and sign off below once all non-compliances have been reviewed with the Sushi Chef(s) on duty and corrective actions implemented

  • Sushi Chef(s)

  • If Sushi Chef is not available at time of audit, enter "N/A" under "Full Name" and sign "N/A" in signature field.

  • Supervisor

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