Title Page
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Premise Name
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Location
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Conducted on
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Inspected by
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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Employees wearing clean outer garments
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Hair of employees is properly confined
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Employees in good health with no open cuts or sores
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Clothing and personal effects stored away from products in a proper manner
Cleaning Regime
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Are all metal shelving units rust free?
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Have all worktops been scrubbed clean, including finger edges underneath?
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Have pots/pans/trays been cleaned, checked and put away upside down? Random Checks taken place by auditor?
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Have Fridges been emptied and scrub down all shelves and racking
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Has the walk in fridge had the dust from condenser unit cleaned away with hot soapy water
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Have externals of Fridges/Freezers been cleaned including underneath, seals and hinge areas?
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Have all walls in both kitchens and back corridor washed down. Including behind equipment?
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Have all doors in all kitchens, including external glass door and door leading to bar scrubbed down effectively?
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Has the weekly ceiling wash down occurred?
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Has the pipework under sinks been effectively cleaned?
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Have benches/work surfaces been pulled out and cleaned behind?
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Have the floors been scrubbed of food & debris?
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Have the floors been scrubbed with effective de-greaser?
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Are the floors slippery underfoot?
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Is the floor mop/deck scrubber clean & utilising clean water?
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Has the stairway between the pot wash area and lower kitchen been scrubbed clean?
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Have all the floor drains been scrubbed clean and fat deposits cleared?
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Have all bins and cleaning receptacles been cleaned and kept damage free?
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Have all Blue Roll dispensers been cleaned effectively all over externally?
Sanitary Facilities
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Toilet facilities, both public and staff are clean, well maintained and in proper working order
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Self closing doors for toilet and dressing room working properly
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Toilet tissue dispensers full. Sanitary napkin disposal unit available.
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Single service soap and towel dispensers operable and full
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Ventilation provided and in proper working order
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Separate hand washing basin in each area with required supplies
Water and Sewage
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All sinks are fully operable with hot and cold water at each faucet
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All sinks drain properly. Floor drains and sink in good order
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Plumbing in good repair
Floors, Wall, Ceilings, Lighting and Ventilation
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Floors clean, well maintained and in good repair
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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
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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Have the fryers been emptied and scrubbed clean?
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Inoperable equipment has been repaired, replaced, or removed from facility
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Multi- service utensils are being washed and sanitised by one of the following methods:
- hand washed in a two or three compartment sink (wash-rinse-sanitise)
- dish washing machine warewashing (low temp rinse water) with chemical sanitiser in solution
- dish washing machine warewashing (high temp rinse water) reaches at least 179F/82 degrees for 10 seconds
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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
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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Pocket thermometers and sanitizer test kit readily available to verify temperatures and concentrations.
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Wiping clothes clean, sanitized, stored and maintained properly
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.
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.
Items Critical to Food Safety
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Food is purchased ONLY from approved sources
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Food is inspected when received and found to be free from contamination, adulteration, and spoilage.
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Frozen food is received and stored at -18°C/0°F or colder
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Refrigerated food is received and stored at 4°C/40°F or colder
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All food is stored a minimum 6” off the floor and 2”away from the walls
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All food is labeled, dated and stored in leak proof packaging or food grade containers
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All food is protected from dirt, unnecessary handling, over-head leakage and other forms of contamination
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Prepared and ready to eat food are stored above and away from raw foods
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A thermometer, accurate to 1 °C/2°F, is provided either as an integral part of the refrigerator / freezer (outside dial) or is located inside each unit at its warmest spot (usually at the point of access)
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An accurate thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food temperature on a daily basis
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Restrooms are not used for storage of food, equipment or non-washroom supplies
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All paper products are stored in a manner so as to protect them from contamination
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Thawing of food using one or more of the following acceptable methods:
- Yes
- No
- N/A
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Thawed food items must not be refrozen. Cooked or processed foods may be refrozen
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Separate raw foods from ready-to-eat foods during storage and handling
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Maintain separation of ready-to-eat foods from raw foods during preparation and from surfaces and utensils
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Food handlers use proper utensils to minimize direct hand contact with raw, cooked or prepared foods
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Hands are properly washed before and after handling food
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Foods are cooked to minimum internal temperatures:
- Yes
- No
- N/A
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Holding hot foods at a minimum 140°F/60°C and cold foods at a maximum 5°C/40°F
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Cool from 60°C to 20°C or less in 2 hours and from 20°C to 4°C or less in 4 hours for a total of 6 hours
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Reheat food to a minimum 74°C/165°F within 2 hours. Hold at minimum 60°C/140°F
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Unpackaged food, which have been served or returned are discarded
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All food is protected from potential contamination
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Foods are dispensed and/or disposed in an approved manner
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High acid food are prepared and stored in corrosion resistant containers and equipment
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Signed off by Lead Chef
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Signed off by Facilities Manager
