Food Hygiene Audit - Balfour Hospitality

• Site conducted

• Location
  Address

• Audit date

  Date

• Audited by

Staff Personal Hygiene & Clothing

• Are all staff wearing suitable clothing?

  Yes

  No

  N/A

• Are staff in clean clothing?

  Yes

  No

  N/A

• Do any staff members with long hair have it tied back?

  Yes

  No

  N/A

• Have staff been observed washing their hands during service?

  Yes

  No

  N/A

Hand wash basins

• Do all hand wash basins have hot running water?

  Yes

  No

  N/A

• Do all hand wash basins have anti-bacterial soap?

  Yes

  No

  N/A

• Do all hand wash basins have hand drying facilities?

  Yes

  No

  N/A

Kitchen Cleanliness

• Are work surfaces clean and tidy?

  Yes

  No

  N/A

• Are all hand wash basins clean?

  Yes

  No

  N/A

• Are windows kept clean?

  Yes

  No

  N/A

• Are doors kept clean?

  Yes

  No

  N/A

• Are walls kept clean?

  Yes

  No

  N/A

• Are ceilings clean?

  Yes

  No

  N/A

• Are floors clean?

  Yes

  No

  N/A

• Is equipment / utensils etc cleaned thoroughly after use?

  Yes

  No

  N/A

• Is all cooking equipment kept clean?

  Yes

  No

  N/A

• Are the extraction fans / filters clean?

  Yes

  No

  N/A

Cross-Contamination

• Are colour coded boards in use?

  Yes

  No

  N/A

• Are the colour coded boards located so to prevent cross-contamination?

  Yes

  No

  N/A

• On observation are the colour coded boards being used correctly?

  Yes

  No

  N/A

• Are colour coded tongs / utensils in use?

  Yes

  No

  N/A

• Are the colour coded tongs / utensils located and stored to prevent cross-contamination?

  Yes

  No

  N/A

• On observation are the colour coded tongs / utensils being used correctly?

  Yes

  No

  N/A

• How is the site separating raw & ready to eat food production?

  Seperate Areas

  Time Seperation

• Are separate areas suitable and being followed?

  Yes

  No

  N/A

• Are the practices in place for time separation adequate?

  Yes

  No

  N/A

• Are there light shades / diffusers in place for all lights?

  Yes

  No

  N/A

• Has 2 stage cleaning been observed?

  Yes

  No

  N/A

• When questioned are staff aware of how to undertake a 2 stage cleaning procedure?

  Yes

  No

  N/A

• Is there an adequate amount of sanitiser available?

  Yes

  No

  N/A

Fridges

• Audit by fridge unit

Fridge

• Fridge name

• Is the fridge and seals clean?

  Yes

  No

  N/A

• Are the fridge reaching an air temperature of 5c or less?

  Yes

  No

  N/A

• Are suitable containers used for the storage of food in the fridge?

  Yes

  No

  N/A

• Are all foods stored off the floor in the fridge?

  Yes

  No

  N/A

• Are raw and ready to eat foods separated adequately in this unit?

  Yes

  No

  N/A

• Is there glass storage in the fridge?

  Yes

  No

  N/A

• Is the risk from this suitably controlled?

  Yes

  No

  N/A

• Is there any out of date food in this fridge?

  No out of date food found

  Out of date food found

• Are there any item unlabelled or incorrectly labelled in this fridge?

  Labelling correct

  Labelling incorrect

Freezers

• Audit by freezer unit

Freezer

• Freezer name

• Is the freezer and it's seals clean?

  Yes

  No

  N/A

• Is the freezer reaching an air temperature of -18c or less?

  Yes

  No

  N/A

• Are suitable containers used for the storage of food in this freezers?

  Yes

  No

  N/A

• Are all foods stored off the floor in this freezer?

  Yes

  No

  N/A

• Is this freezer suitably defrosted?

  Yes

  No

  N/A

• Is there glass storage in this freezer?

  Yes

  No

  N/A

• Is the risk from this suitably controlled?

  Yes

  No

  N/A

• Is there any out of date food in this freezer?

  No out of date food found

  Out of date food found

• Are there any item unlabelled or incorrectly labelled in this freezer?

  Labelling correct

  Labelling incorrect

Dry Store

• Is the dry store kept clean?

  Yes

  No

  N/A

• Are suitable containers used for pest proof storage in the dry store?

  Yes

  No

  N/A

• Is there glass storage in the dry store?

  Yes

  No

  N/A

• Is the risk from this suitably controlled?

  Yes

  No

  N/A

• Are all foods stored off the floor in the dry store?

  Yes

  No

  N/A

• Is there any out of date food in the dry store?

  No out of date food found

  Out of date food found

• Are there any item unlabelled or incorrectly labelled in the dry store?

  Labelling correct

  Labelling incorrect

Cooking & Reheating

• Is there at least one working probe available in the kitchen?

  Yes

  No

  N/A

• Are there useable probe wipes or a procedure for sanitising the probe in place?

  Yes

  No

  N/A

• What has been picked for the "pick-a-dish" activity?

• Are the answers given for the "pick-a-dish" activity all suitable?

  Yes

  No

  N/A

• Does the site have a beef burger on the menu?

  Yes

  No

  N/A

• Is the procedure for cooking burgers acceptable?

  Yes

  No

  N/A

• Does it seem that all cooking practices as per the food safety policy are being followed?

  Yes

  No

  N/A

• Does it seem that all reheating practices as per the food safety policy are being followed?

  Yes

  No

  N/A

Cooling & Defrosting

• Is the kitchen using safe cooling techniques?

  Yes

  No

  N/A

• Are staff aware of the 90 minute rule?

  Yes

  No

  N/A

• Has safe cooling been observed during audit?

  Yes

  No

  N/A

• Is the kitchen using safe defrosting techniques?

  Yes

  No

  N/A

• Has safe defrosting been observed during audit?

  Yes

  No

  N/A

Infectious Diseases & Illnesses

• Are all staff aware of the 48 hour rule with regards to D&V?

  Yes

  No

  N/A

• Are staff aware that they must report symptoms that may indicate an infectious disease? (E.G. diarrhoea, vomiting, rashes, boils, fever, discharges etc.)

  Yes

  No

  N/A

Staff Toilets & Changing Facilities

• Is there a designated area for staff clothing and bags to be stored?

  Yes

  No

  N/A

• Do staff have separate toilets to the customers?

  Yes

  No

  N/A

• Are the staff toilets clean and in working order?

  Yes

  No

  N/A

• Do the staff toilets have

  Select Hot & cold water Anti-bacterial soap Hand drying facilities

  • Hot & cold water
  • Anti-bacterial soap
  • Hand drying facilities

Disposal of Waste

• Are waste food and general waste removed from the kitchen regularly (at least once per day)?

  Yes

  No

  N/A

• Is waste oil & fat disposed of correctly?

  Yes

  No

  N/A

• Is the refuse / bin storage area kept clean to prevent pests?

  Yes

  No

  N/A

Chemicals

• Are all chemicals correctly labelled? (E.G. cleaning materials, disinfectants, pest-killers etc)

  Yes

  No

  N/A

• Are all chemicals stored safely and away from food storage / preparation areas?

  Yes

  No

  N/A

Pest Control

• Are fly screens in place at all externally opening windows?

  Yes

  No

  N/A

• Are fly screens in place at all externally opening doors?

  Yes

  No

  N/A

• Are electric fly killers in working order and located suitably?

  Yes

  No

  N/A

• Are electric fly killers maintained / kept clean of dead insects?

  Yes

  No

  N/A

• Are regular pest control visits carried out?

  Yes

  No

  N/A

• Have any works requested from previous pest technician visits been completed?

  Yes

  No

  N/A

• Are they any signs of a current infestation of any pests?

  Pest Free

  Evidence of Pests

• There is evidence of

  Select Rodents Cockroaches Insects (weevils, flies, beetles etc)

  • Rodents
  • Cockroaches
  • Insects (weevils, flies, beetles etc)

• Take photos of evidence

  Media

HACCP

• Is a copy of the food safety policy available on site?

  Yes

  No

  N/A

• Is the confirmation of awareness of policy form at the front of the policy signed by the current head chef?

  Yes

  No

  N/A

• Is there a suitable cleaning schedule in place?

  Yes

  No

  N/A

Staff Training

• Are there certificates or evidence of training available for staff trained in Level 2?

  Yes

  No

  N/A

• Does the head chef have level 3 food hygiene training?

  Yes

  No

  N/A

Daily Monitoring

• 2 weeks worth of daily monitoring will be checked for compliance.

• What is the sites Trail compliance score?

• Have all opening checks been carried out for the last 2 weeks?

  Yes

  No

  N/A

• What dates are missing?

• Have all delivery checks been carried out for the last 2 weeks?

  Yes

  No

  N/A

• What dates are missing?

• Have fridge / freezer temperatures been taken twice a day for the last 2 weeks?

  Yes

  No

  N/A

• What dates are missing?

• Have cooking and cooling records been completed for the last 2 weeks?

  Yes

  No

  N/A

• What dates are missing?

• Have cooking and reheating records been completed for the last 2 weeks?

  Yes

  No

  N/A

• What dates are missing?

• Have all closing checks been carried out for the last 2 weeks?

  Yes

  No

  N/A

• What dates are missing?

• Have dishwasher temperature checks been carried out for the last 2 weeks?

  Yes

  No

  N/A

• What dates are missing?

• Has the defrosting log been completed for the last 2 weeks?

  Yes

  No

  N/A

• What dates are missing?

Weekly Checks

• Have probe checks / calibrations been completed weekly for the last month?

  Yes

  No

  N/A

Allergens

• Is there an allergens menu / list available quickly upon request?

  Yes

  No

  N/A

• Is the allergens menu up to date / in line with the current menu?

  Yes

  No

  N/A

• Are front of house staff aware of where the allergen information is / how to access allergen information?

  Yes

  No

  N/A

• Is there information on the menu advising customers on what to do if they have an allergen?

  Yes

  No

  N/A

Bar Cleanliness

• Are work surfaces clean & tidy?

  Yes

  No

  N/A

• Are walls clean in the bar?

  Yes

  No

  N/A

• Are ceilings clean in the bar?

  Yes

  No

  N/A

• Are floors clean in the bar?

  Yes

  No

  N/A

• Are bar fridges kept clean?

  Yes

  No

  N/A

• Are utensils / equipment cleaned after use?

  Yes

  No

  N/A

• Is shelving in the bar clean?

  Yes

  No

  N/A

• Are soda dispensers / beer taps clean?

  Yes

  No

  N/A

• Does the bar have a designated hand wash basin?

  Yes

  No

  N/A

• Does the hand wash basin have hot & cold running water?

• Does the hand wash basin have anti-bacterial soap?

• Does the hand wash basin have hand drying facilities?

Cellar Cleanliness

• Are walls clean in the cellar?

  Yes

  No

  N/A

• Are ceilings clean in the cellar?

  Yes

  No

  N/A

• Are floors clean in the cellar?

  Yes

  No

  N/A

• Are cellar fridges & equipment clean?

  Yes

  No

  N/A

• Is shelving in the cellar clean?

  Yes

  No

  N/A

• Is the air-con unit clean?

  Yes

  No

  N/A

Ice Machine

• Is the ice machine clean and clear of mould?

  Yes

  No

  N/A

• Is the ice machine scoop kept in sanitiser solution?

  Yes

  No

  N/A

Front of House Trail Records

• 2 weeks of trail records will be checked.

• Has the front of house opening checklist been completed?

  Yes

  No

  N/A

• Have the cellar temperature records been completed?

  Yes

  No

  N/A

• Has the front of house closing checklist been completed?

  Yes

  No

  N/A

• Has the housekeeping daily cleaning checklist been completed?

  Yes

  No

  N/A

• Has the weekly ice machine cleaning checklist been completed?

  Yes

  No

  N/A

• Has the weekly cellar clean and check been completed?

  Yes

  No

  N/A

• Current official FHRS score:

  Select 5 - Very Good 4 - Good 3 - Generally Satisfactory 2 - Improvement Necessary 1 - Major Improvement Necessary 0 - Urgent Improvement Necessary

  • 5 - Very Good
  • 4 - Good
  • 3 - Generally Satisfactory
  • 2 - Improvement Necessary
  • 1 - Major Improvement Necessary
  • 0 - Urgent Improvement Necessary

• Date of last EHO visit:

  Date

• Your estimated FHRS score from todays audit is calculated below:

• 

• 

• 

• 

• Food Safety / Hygiene:

• Structure:

• Confidence in Management:

• Total Approx. FHRS Score:

  Select 5 - Very Good 4 - Good 3 - Generally Satisfactory 2 - Improvement Necessary 1 - Major Improvement Necessary 0 - Urgent Improvement Necessary

  • 5 - Very Good
  • 4 - Good
  • 3 - Generally Satisfactory
  • 2 - Improvement Necessary
  • 1 - Major Improvement Necessary
  • 0 - Urgent Improvement Necessary

• Summary / comments:

• The details in this audit are a result of what was found on the day of the audit and may not reflect the ongoing standards in the kitchen:

  Sign