Food and Staff Safety Audit

• Food Safe and Workplace Safety Audit

• Restaurant

• Conducted on

  Date

• Prepared by

Cleanliness and Organization

• Floors - Clear of debris, regularly maintained

  Yes

  No

  N/A

• Dish Area - Organized, Clean and Set-up

  Yes

  No

  N/A

• Cutting Boards - In use - clean, debris free, no cross contamination

  Yes

  No

  N/A

• Cutting boards - not in use - proper storage, dry, clear of food debris

  Yes

  No

  N/A

• Clothes - on aprons, clean of sauce or food - in sani waters, not on cutting boards or surfaces

  Yes

  No

  N/A

• Hand washing stations - available, clear, and fully stocked

  Yes

  No

  N/A

• Knife Storage - all knives clean and stored properly

  Yes

  No

  N/A

• Meat slicer - clean and properly maintained

  Yes

  No

  N/A

• Equipment Prep Hall - clean of all food debris, sanitized properly after use every time

  Yes

  No

  N/A

• Sani Bottles - less than half full, tested and appropriate food safe levels

  Yes

  No

  N/A

• Sani inserts - changed every 20-30 minutes, appropriate food safe levels

  Yes

  No

  N/A

• Line Equipment - in good working order, clean and capable of food safe temperatures

  Yes

  No

  N/A

• Tong and Utensil storage - in appropriate food safe level sani inserts being changed regularly (20-30 mins)

  Yes

  No

  N/A

• KP CAYG - KP's keeping regularly tidy, organized, food safe stations

  Yes

  No

  N/A

• Personal Hygiene - All KP's working in clean uniforms. Including jackets, pants, hairnets, cloths, aprons

  Yes

  No

  N/A

• Garbages - waste baskets being maintained regularly, not overflowing, no waste on the ground

  Yes

  No

  N/A

Food Safety

• Line stock - appropriate temp, proper stock levels, compound butters less than half full

  Yes

  No

  N/A

• Line cooler temps - 4 degrees, all product stored properly, with lids where available

  Yes

  No

  N/A

• Walk in cooler - temp 4 degrees, doors clean and shuts properly

  Yes

  No

  N/A

• Floors and under shelving - clean, no food, water or spills

  Yes

  No

  N/A

• Shelves - clean, food safe, casters clean and rust free

  Yes

  No

  N/A

• Speed racks - clean, food safe

  Yes

  No

  N/A

• Labelling - all food items clearly labelled, dates, item and initials

  Yes

  No

  N/A

• Protein storage - food safe, labelled, and iced where necessary

  Yes

  No

  N/A

• HACCP Sheets - in use, corrective measure section adhered to, 6 months worth of sheets on hand

  Yes

  No

  N/A

• Cook temp logs on hand - y or n?

  Yes

  No

  N/A

• Hot hold temperatures - KP knowledge y or n?

  Yes

  No

  N/A

• Thermometers - Readily available y or n?

  Yes

  No

  N/A

• Dishwasher - chemical checks twice a day?

  Yes

  No

  N/A

• Bar washer - chemicals checked twice a day?

  Yes

  No

  N/A

• Bar garnishes - stored properly, cut fruit vs whole fruit

  Yes

  No

  N/A

• Hand sink - readily available, soap and paper towel stocked

  Yes

  No

  N/A

• Ice machine - cleanliness and maintenance, ice buckets and area clean and organized

  Yes

  No

  N/A

Health and Safety

• WHMIS knowledge - y or n?

  Yes

  No

  N/A

• MSDS Sheets - on display, staff knowledge

  Yes

  No

  N/A

• HACCP Procedure - KP understanding

  Yes

  No

  N/A

• First Aid Certification - All sous, managers certified

  Yes

  No

  N/A

• First Aid Attendants - Posted in the BP area

  Yes

  No

  N/A

• First Aid Kit Full

  Yes

  No

  N/A

• FA Log Guide - Visible and available

  Yes

  No

  N/A

• Eye wash stations - Full, clean, available, up to date

  Yes

  No

  N/A

• Safety Equipment Available - Aprons, Eye Protection, Long Gloves

  Yes

  No

  N/A

• Young/New Workers Sheets - Filled out by all new employees

  Yes

  No

  N/A

• All ladders in proper working order - rubber feet in good condition, all braces and stabilizers in proper working order

  Yes

  No

  N/A

• Health and Safety Committee in Place - personnel posted in Staff Area

  Yes

  No

  N/A

• Health And Safety Meetings - Happening every period, 3 meetings worth posted in BP area. All outstanding issues resolved

  Yes

  No

  N/A

• Health and Safety Binders - All 3 in appropriate locations with all appropriate paperwork and logs filled out appropriately

  Yes

  No

  N/A

• Sous/Manager understanding - All managers and sous' comprehend all of these items and are able to direct any BP to the appropriate leader or sous chef for assistance.

  Yes

  No

  N/A