Title Page
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Location
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Conducted on
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Inspected by
CK Audit
1. General
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Are all crew members inducted to the kitchen and is there an accurate register of kitchen inductions?
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Have trip, slip and fall hazards been eliminated?
- Compliant
- Non-Compliant
- N/A
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Has an emergency response drill been conducted in the kitchen in the last 6 months?
- Compliant
- Non-Compliant
- N/A
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Request to sight crews previous JSA's and ensure all approvals, signature and crew sign off's in order. Is the paperwork compliant?
- Compliant
- Non-Compliant
- N/A
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Is there a current Emergency Response Plan in the kitchen
- Compliant
- Non-Compliant
- N/A
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Are workers aware of proper site specific emergency procedures?
- Compliant
- Non-Compliant
- N/A
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Are all hazardous conditions monitoring equipment in place?
- Compliant
- Non-Compliant
- N/A
2. Hygiene
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Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination
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Do you have separate sinks for dish washing and hand washing?
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Bacterial soap provided at all wash hand basins
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Disposable paper towels provided & used to dry hands
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Do workers change into protective clothing before work?
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Do workers keep their hair back and/or wear a hair net or hat?
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Clothing and personal effects stored away from products in a proper manner
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Are crew free from jewellery
3. Kitchen
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Have you got colour coded chopping boards?
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Do you follow safe thawing practices?
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Do you have separate preparation areas for raw and ready to eat foods to prevent cross contamination?
4. Floors, Wall, Ceilings, Lighting and Ventilation
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Floors clean, well maintained and in good repair
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Are rubber mats in good condition and free from damages
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Walls, ceilings and windows clean. Well maintained and in good repair
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Adequate lighting and ventilation provided throughout the facility
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Light fixtures have approved safety covers
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Exhaust ventilation filters are clean and well maintained
5. Equipment and Utensils
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Food contact surfaces washed, rinsed and sanitised before using, at least every 4 hours when not in use
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Non-Food contact surfaces visibly clean and in good repair
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All equipment (i.e.) stoves, grilld, refrigerators, tables, sinks, ect. cleaned and well maintained
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Do your fridges and freezers have thermometers?
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Do you use food probes and keep them clean and calibrated?
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Multi- service utensils are being washed and sanitised by one of the following methods:
- Safe
- At Risk
- N/A
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Single service utensils are properly stored and dispensed
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All multi-service utensils are clean, properly stored, maintained and dispensed
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Damaged or unapproved utensils have been repaired or replaced
6. Refrigerator / Freezer
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Food stored on suitable racking off the floor
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Defrosted food never refrozen
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Use by date codes transferred to containers
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Food not stored in open containers
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Strict stock rotation being observed
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Food containers sanitised before use
7. Dining
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Is there sufficient space between tables
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Are highchairs available for patrons
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Is adequate wet floor signage available
8. Stockroom
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Are cutlery and crockery products stored safely and securely
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Have all electrical items been correctly tested and tagged and updated in the applicable register
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Is stockroom free from any slips, trips or falls on flooring.
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Are heavy items stored near the bottom of racks
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Is stockroom equipped with a proper fire extinguisher?
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Are emergency exit clearly marked?
9. Ware Washing
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High-temp dish machines minimum washing temp of 151°F/66°C rinse temp 179°F/82°C for 10 seconds
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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.
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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
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Wiping cloths clean, sanitized, stored and maintained properly
10. Garbage and Waste
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Trash containers are lined with insect and vermin-proof disposable plastic bag at all times.
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Plastic bags are tied before being placed in outside trash bin. Bin lids are kept closed.
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Outside premises and refuse areas are clean, sanitized, illuminated by light and well maintained.
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Frequency of garbage removal adequate to maintain premises in a sanitary condition.
11. Pest Control
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Adequate protection against the entrance of insects, vermin, rodents, dust and fumes.
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Outside doors and screen doors are self-closing and closures are in acceptable working order.
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Keep all areas free of debris, moisture, and visable soil and well lit.
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Working with a licensed pest control company.
12. Safety Equipment
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Inspections being performed on all fire extinguishers and blankets at least every 6 months?
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Are all fire extinguishers free of damage, rust and in good condition?
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Is fire fighting equipment readily available and crew trained? Verify crew understanding of Extinguisher Types - Class of Fire and safe use of extinguisher.
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Is there an extinguisher for oil storage placed in a good location?
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Where applicable are fire suppression systems inspected? Tagged and certificates in register?<br>
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Are functional fire extinguishers accessible
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Trauma kit available and stocked, located in administration office and location identified with sticker
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Is emergency alarm system/ sprinkler systems regularly inspected and recorded on register?
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Is there a proper eyewash station available with correct signage?
13. Documentation
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Is there standard work procedures readily available for crew member review?
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Can the crew indicate where the Standard Operating Procedures or Safe Work Instruction Method's are?
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Can the crew explain what hazards are associated with the kitchen and surrounding environment?
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Can the crew explain how the emergency response plan works and what to do in an emergency?
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Is there Safety Data Sheets readily available for crew members to review?
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Are registers complete, correct and up to date?
