COMPLIANCE INSPECTION CHECKLIST

• Conducted on

  Date

• Prepared by

• Location
  Address

Staff Hygiene & Food Handling

• Are staff wearing clean, recommended PPE (e.g., hairnets, gloves, no jewellery / nail polish)?

  Yes

  No

  N/A

• Are personal belongings stored appropriately to prevent contamination?

  Yes

  No

  N/A

• Are hands washed regularly, and are handwashing stations clean and stocked with soap?

  Yes

  No

  N/A

• Yes

  No

  N/A

Food Storage & Allergen Control

• Are raw and cooked foods stred seperately to prevent cross-contamination?

  Yes

  No

  N/A

• Are food items properly covered and labelled with date markups?

  Yes

  No

  N/A

• Is the allergen chart displayed and accesible to customers?

  Yes

  No

  N/A

• Are staff knowlegable about allergens and able to provide accurate information?

  Yes

  No

  N/A

• Yes

  No

  N/A

Temperature & Equipment Monitoring

• Are refigeartors maintining a temperature of 5°C or below?

  Yes

  No

  N/A

• Are hot-holding foods kept at 70°C or above?

  Yes

  No

  N/A

• Are calibrated thermometers available and in use?

  Yes

  No

  N/A

• Are temperature logs maintained and up to date?

  Yes

  No

  N/A

• Is there evidence of corrective actions when temperatures fall outside safe ranges?

  Yes

  No

  N/A

• Yes

  No

  N/A

Food Preparation & Cooking

• Are colour-coded tongs used correctly to prevent cross-contamination?

  Yes

  No

  N/A

• Are proper thawing, cooling (foods cooled within 60-90 mins), and reheating (above 75°C) procedures followed?

  Yes

  No

  N/A

• Are cooked foods (Jollof Rice, White Rice) stored safely to avoid contamination?

  Yes

  No

  N/A

• Are uniforms clean and well-maintained?

  Yes

  No

  N/A

• Are staff presentable, well-groomed, and following hygiene protocols?

  Yes

  No

  N/A

• Are gloves changed regularly when handling food?

  Yes

  No

  N/A

Food safety and Hygiene Practices

• Can staff demonstrate knowledge of food safety procedures, including proper temperature control?

  Yes

  No

  N/A

• Are all staff trained in handling allergens and providing accurate allergen information?

  Yes

  No

  N/A

• Are cooking times and temperatures monitored and recorded?

  Yes

  No

  N/A

• Is the first-in, First out (FIFO) procedure being followed in food management?

  Yes

  No

  N/A

• Yes

  No

  N/A

Record Keeping

• Are due diligence forms, cleaning logs, and temperature records maintained?

  Yes

  No

  N/A

• Are non-conforming products reported and removed from service?

  Yes

  No

  N/A

• Yes

  No

  N/A

Customer Interaction & Service

• Do staff follow proper customer greeting protocols?

  Yes

  No

  N/A

• Are queues managed efficiently?

  Yes

  No

  N/A

• Yes

  No

  N/A

EPOS System and Technology Usage

• Does the epos system integrate with Nory properly to track stock lvels and reduce descripancies between sales and inventory count in real time?

  Yes

  No

  N/A

• Are there discrepancies in the transaction records or sales reports?

  Yes

  No

  N/A

Food Preparation & Storage Areas

• Are all food prep surfaces, equipment, and utensils clean and sanitised before use?

  Yes

  No

  N/A

• Is the working environment kept clean throughput food handling?

  Yes

  No

  N/A

• Yes

  No

  N/A

General Premises Cleanliness

• Are floors, walls and storage areas free from dirt, grease and debris?

  Yes

  No

  N/A

• Are waste bins covered, regularly emptied, and stored in a designated area?

  Yes

  No

  N/A

• Are external openings sealed to prevent pest entry?

  Yes

  No

  N/A

Pest Control

• Are there no signs of pest activity (droppings, nests, or damage)?

  Yes

  No

  N/A

• Are pest control measures in place with records of inspections?

  Yes

  No

  N/A

Facilities & Equipment

• Are sinks clean and equipped with hot and cold water, soap, and drying facilities?

  Yes

  No

  N/A

• Are ventilation systems functional and well-maintained?

  Yes

  No

  N/A

• Are fridges, freezers, and hot-holding equipment operating correctly?

  Yes

  No

  N/A

• Yes

  No

  N/A

Overall Branch Rating (1-5)

• 1 (Poor): Multiple critical issues, immediate corrective action required.

• 2 (Needs Improvement): Several issues noted, needs corrective action soon.

• 3 (Acceptable): Meets basic compliance but with minor issues to address.

• 4 (Good): Adheres to most standards, with only a few minor areas for improvement.

• 5 (Excellent): Fully compliant with high standards of hygiene, safety, and service.

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Inspector Comments

• Comments: