Food Safety Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• CRITICAL FS1-CA Restaurant is free of a pest infestation and/or signs of an active pest infestation in the restaurant building, adjoining corral, and any area within 10 feet (3m) of the building.

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Inside the restaurant has visible infestation ( live or dead rodents, insects or other invasive species etc. ) with appearance of lack of control by the restaurant

• Inside the restaurant shows signs of active infestation

• Outside the restaurant has visible infestation

• Outside the restaurant shows signs of active infestation

• Un-trapped live rodent(s)

• Live Cockroach(es)

• Rodent Droppings

• Small Flies

• Other ( Birds etc.)

CRITICAL FS1- CA-01

• Restaurant complies with local and provincial Food Safety regulations and is not operating in conditions or situation which could be considered immediate health hazard by local Health Department (which could lead to an order for closure). If any of the below situations are observed, mark this question no and check the reason(s) that applies below:

  Yes

  No

  N/A

• Sewage back-up/flooding

• No water, no hot water, no potable water

• Inadequate refrigeration

• Power outage

• Food found to be contaminated or adulterated (tampering)

CRITICAL FS2-CA

• The internal temperatures of raw beef after cooking are at or above 160° F (71° C) or higher as per local requirements.

  Yes

  No

  N/A

• Temperature settings and cooking timers are not set correctly

• Maximum run size exceeded

• Patties not laid and removed in the proper sequence

• Release sheets are not in good condition or not tightly placed on platen

• Release sheets are not squeegeed between every run and wiped off with a grill cloth at least four times every hour

• Patties not solidly frozen or shows signs of thawing

• Grill is not in good repair

CRITICAL FS3- CA

• The internal temperatures of raw poultry products after cooking are at or above 165° F (74° C) or higher as per local requirements.

  Yes

  No

  N/A

CRITICAL FS4- CA

• The internal temperatures of raw fish/seafood products after cooking are at or above 160° F (71° C) or higher as per local requirements.

  Yes

  No

  N/A

CRITICAL FS5- CA

• The internal temperatures of breakfast sausage after cooking are at or above 160° F (71° C) or higher as per local requirements.

  Yes

  No

  N/A

CRITICAL FS6

• The internal temperatures of round eggs are at or above 155°F (68°C) and have gelled yolks?

  Yes

  No

  N/A

CRITICAL FS7

• The on-duty manager (or staff assigned to complete the checklist), is certified in food safety and can demonstrate they have been trained on properly completing the procedures on the Food Safety Daily Checklist and can take corrective action?

  Yes

  No

  N/A

• No appropriately food safety trained manager present during the shift

• Manager does not know how to complete Food Safety Daily Checklist

• Manager does not know how to access the Digital Food Safety platform

• The manager does not know how to address a crisis management situation as outlined in FS-1- CA & FS-1-CA-01

• The manager does not take proper corrective action when food safety requirements are not met (undercooked products, units not maintaining temperatures, handwashing, contamination, personal hygiene, sanitizer etc.)

CRITICAL FS8

• Critical to food safety products (Potentially hazardous foods) are held within code (primary and secondary shelf life)?

  Yes

  No

  N/A

• Potentially hazardous product not labelled for shelf life

• Potentially hazardous product held past shelf life

• Potentially hazardous product with different shelf lives are mixed and/or product containers are re-used once empty without washing

• Product shelf-lives are tampered with and/or manipulated/faked to extend shelf-life

• FS9- CA<br>Handwashing sinks. There is running water and required supplies at all handwashing sinks. Handwashing sinks are easily accessed by employees and only used for hand washing, not preparing food or storing equipment.<br>5 points

  Yes

  No

  N/A

• No running water

• Supplies not available ( soap / anti-microbial soap ) and/or dispenser not functioning

• Handwashing sink knobs / automatic tap not working

• No paper towel/working hand dryer

• Handwashing sink/taps not reachable, obstructed or inaccessible

• Handwashing sink used for other purposes ( cite for evidence of dumping coffee/pickle brine etc. )

• Garbage can not available at the sink

• Papertowel not stored in a manner to protect from contamination

• Supplies not available

FS10

• Handwashing procedure. Hands are properly washed following hand washing procedures. A system is in place to ensure hourly and activity-based hand washing by all employees.<br> <br>5 Points

  Yes

  No

  N/A

• Proper handwashing procedures not followed

• Hands not washed on hourly basis

• Handwashing clock / timer not working / in use

• Hands not washed after using restroom / taking a break

• Hands not washed after handling raw products

• Hands not washed after tasks ( handling waste, touching face, touching hair, picking items up off the floor, etc )

FS11- CA

• Sanitized towel buckets contain an appropriate number of towels and sanitizer solution at the correct concentration checked with the appropriate test strip or other method. 5 Points

  Yes

  No

  N/A

• Fresh bucket with sanitized towels not prepared

• Not enough/Too many towels in fresh bucket

• Used towels mixed with fresh towels

• Bucket is soiled / water is not clean

• Sanitizer level is not at correct concentration

• Test strips not available or damaged / expired / not in usable condition

• Fresh sanitizer is not added whenever clean cloths are added

• Clean and/or dirty buckets not placed in convenient and accessible location

FS12- CA

• Sanitizer-soaked towels/cloths. Sanitized towels used for cleaning should be used only once and placed into the soiled towel bucket. Cloths cannot be left unattended or on surfaces when not in use. 5 points

  Yes

  No

  N/A

• Grill cloths left unattended / soiled /dry / absent of sanitizer

• Bar towels left unattended / soiled /dry / absent of sanitizer

• Using a bar towel from the restroom in any other area of the restaurant/dining room

• Towels left unattended in dining room and / or non-food prep area

• undefined

FS13

• Utensil sanitizing. All UHC trays, grill utensils, prep table utensils and utensil holders cleaned (no build up) and sanitized at least every 4 hours as per globally approved procedure. Back sink and soap/sanitizer dispensers or dishwashers if used, functioning correctly (supplies available, sanitizer solution has the right concentration), checked with the appropriate test strip or other method. 3 Points

  Yes

  No

  N/A

• UHC trays, utensils and utensil holders have visible build-up

• Drink nozzles have visible mold or build-up

• Items are not being cleaned and sanitized every 4 hours

• In-use stirring spoon for coffee is stored/used following the appropriate procedures

FS14-CA

• State of cleanliness. The restaurant (all areas) in a good state of cleanliness. In all areas the floors/walls/ceiling and equipment do not have dust/dirt/food build up. There should not be a pool of standing water in the restaurant. 3 Points

  Yes

  No

  N/A

• Buildup of dirt/grease on floors/walls/ceiling/drains (e.g., buildup of food debris under equipment)

• Buildup of dirt/grease on equipment

• Standing water

• Restrooms and facilities not cleaned regularly (minimum every 1 hour)

• Restrooms and facilities not stocked

• Waste bins overflowing/not maintained

• Waste bin with lid (minimum of one) not available in women's/unisex/family guest and restrooms.

• Waste storage room not clean and/or has a foul odor

FS15

• State of repair. The equipment is functioning properly and in a good state of repair (not cracked or damaged). The freezers should not have an excess buildup of ice that would prohibit the unit to function properly. 3 Points

  Yes

  No

  N/A

• Floors/drains/walls/ceiling not in good repair (e.g. broken/missing tiles)

• Broken equipment/utensils/trays/etc. in use

• Grease traps in use not functioning properly (if overflowing Cite under FS1-CA-01)

• Ice buildup in freezer

• Condensation dripping in coolers/freezers

• Gaskets missing/broken/ripped

FS16- CA

• Water and Ice: Appropriate measures taken to protect water and ice from foreign material, chemicals and/or microbial contamination. Water filters in date and ice machines free from mold. 3 Points

  Yes

  No

  N/A

• Water filter not dated

• Water filters bypassed

• Ice bucket and scoops not clean

• Ice bucket and scoops not in good repair

• Water / ice not protected from possible contamination

• Ice machine, bins, chutes have visible mold or build-up

• Ice bin has visible debris build-up

• undefined

FS17

• Food product opened. Opened packages of food and packaging in storage, (including dry storage, refrigerators, and freezers) must be covered/wrapped, labeled, off the floor. Product stored according to proper procedures. 3 Points

  Yes

  No

  N/A

• Product (Food/Packaging) not covered

• Product not off the floor (6”)

• Raw products not stored below and/or away from ready-to-eat foods

• Shake/sundae reservoir lid not in place

• Packaging stored in a manner that does not protect from contamination

• Potential foreign objects (pushpins, staples etc.) not in use or present in food storage or handling areas

FS18-CA

• Raw food product handling. Blue or colored disposable glove procedures (or other globally approved procedures) used to prevent cross-contamination when handling raw beef and raw shell eggs. Dedicated utensils used for raw products (e.g. the yellow hutzler spatula or egg yolk breaking tool is only used to break egg yolks). 5 Points

  Yes

  No

  N/A

• Yellow Hutzler spatula/egg yolk breaking tool used for items other than raw eggs

• Raw egg tools/utensils are not being cleaned and sanitized every 2 hours

• Utensils other than yellow Hutzler spatula/egg breaking tool used to break or handle raw eggs

• Bare hands used with raw product at grill and fry stations

• Blue gloves used for purpose other than raw beef or eggs

• Blue gloves not replaced when damaged/contaminated

• Blue gloves not changed, and hands not washed if become contaminated

• Blue glove procedures not followed (incl. proper removal or change of station and no handwashing)

• Yellow Hutzler spatula/egg yolk breaking tool not available

FS19- CA

• Personal Hygiene procedures. Disposable gloves and other personal hygiene procedures followed. 5 Points

  Yes

  No

  N/A

• Hands not washed prior to putting on clear/white gloves

• Gloves not replaced when damaged/contaminated

• Gloves not discarded when removed or being reused

• Gloves not changed and hands not washed if become contaminated

• Clear/White gloves are used for handling raw beef/eggs

• Hair/Beard restraints not used properly to prevent contamination

• Aprons not used properly to prevent contamination (not in use while handling food and/or worn into washroom)

• Uniforms and/or apron have excessive build- or not in good condition

• Excessive jewelry on hands and wrists (more than one smooth ring/wedding band)

• Fingernails are not trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough

• False nails, dirty fingernails or nail polish and not wearing intact disposable gloves

• False eyelashes, facial jewelry, and items such as pens stored above the waist are secure and not posing a risk of contamination

• Employees with cuts or sores etc. not wearing bandages and gloves while in food or food prep areas

• Employee personal items (food, phones, bags, jackets, medication etc.) stored on or above food, packaging, or food contact surfaces

• Employees consuming food and/or beverages in food prep areas

• Employees consuming food and/or beverages in service areas

FS20- CA

• Chemical management. All chemicals are clearly labelled and stored away from food and packaging. 3 Points

  Yes

  No

  N/A

• Chemical spray bottles / containers stored in the kitchen near food or packaging

• Chemicals are stored in dry storage above or near food and packaging

• Chemicals stored in food containers

• Chemicals (including towel buckets) not clearly labelled

• Chemicals improperly used (spraying around open food or packaging etc.)

FS21- CA

• Pest management. Pest management program is in place and working effectively. Restaurant is pest proofed to prevent entry of pests (e.g. gaps under doors are sealed, Drive-thru window closed when not in use) 3 Points

  Yes

  No

  N/A

• Pest management program is not in place

• Pest management program is not working effectively

• Restaurant is not pest proofed

• Drive-thru window not closed when not in active use

• Pest management equipment is not in good repair and/or not in use (e.g. Air curtains)

• Pest management equipment is not placed appropriately

• SDS not available and/or kept on file for Pesticides (if used) by Pest Control provider

• Most recent pest control report recommendations not corrected

• Pest service reports not available for review on site and/or reports are older than 60 days

• Large flies

• Ants

FS22

• Non-food / biohazard spill procedures are in place. 1 Point

  Yes

  No

  N/A

• Staff not following non-food spill procedures

• Non-food spill procedures not available

• Non-food spill procedures not followed

FS23- CA

• Frozen products. Walk-in freezer and any other primary storage freezers keeping products at 0°F (-18°C) or below. Secondary storage freezers keeping all products solidly frozen. 5 Points

  Yes

  No

  N/A

• Walk-in freezer or other primary storage freezer is above 0°F (-18C) and the unit is not in defrost

• Product is not solidly frozen in the storage freezers

FS24- CA

• Refrigerated products. All products in walk-in refrigerator and any other primary storage refrigerator at or below 40° F (4° C) (including shake/sundae in reservoir). All products in secondary storage refrigerators keeping at correct temperature. Each refrigerated unit has a working thermometer (either on the exterior or a shatter proof thermometer inside the unit.) 3 Points

  Yes

  No

  N/A

• Primary storage products are above 40F (4C)

• Secondary storage products are above 40F (4C)

• A refrigerated unit does not have a working thermometer (either on the exterior or a shatter proof thermometer inside the unit

FS25

• Shelf lives. All non-potentially hazardous products held in refrigerators and at room temperature are labelled and being used within their secondary shelf lives. 3 Points

  Yes

  No

  N/A

• Non-potentially hazardous product not labelled for shelf life

• Non-potentially hazardous product held past shelf life

• Non-potentially hazardous product with different shelf lives are mixed and/or product containers are re-used once empty without washing

• Product shelf-lives are tampered with and/or manipulated/faked to extend shelf-life

FS26- CA

• Leftover heated foods. All leftover heated foods are discarded (including expired food in the UHC and any shake/sundae mix removed from heat treatment shake/sundae machines). Heated food products (proteins) are not held beyond their defined time. 3 Points

  Yes

  No

  N/A

• Products in UHC held beyond their defined time

• UHC timers not in use/not working/used improperly to extend shelf-life duration

• Shake/Sundae mix removed after heat treatment not discarded

FS27

• Pyrometer. The pyrometer and accessories (e.g. probes) are clean, calibrated, working correctly, and used correctly (spare batteries and probe available). 5 Points

  Yes

  No

  N/A

• Probes set not complete/missing

• Pyrometer not calibrated

• Pyrometer / probes damaged

• Pyrometer / probes dirty

• Unapproved pyrometer in use

• Pyrometer not used correctly

• Needle not sanitized when used for ready to eat product

• Needle not sanitized after unacceptable temperature

• Spare probe not available

• Pyrometer is not used appropriately (being properly placed in the center of the patties, wait for stabilization etc.)

FS28- CA

• Sourcing. All food, food packaging, equipment (including utensils), and cleaning chemicals are from approved sources. 5 Points

  Yes

  No

  N/A

• Food not from approved sources

• Packaging not from approved sources

• Equipment and utensils not from approved sources

• Cleaning chemicals not from approved sources

FS29- CA

• Employee health. Managers understand employee illness symptoms and reportable illness causes for when an employee cannot be working. Managers also understand when an employee can return to work after illness. 5 Points

  Yes

  No

  N/A

• Crew / Managers do not know / are not aware of symptoms that would prevent them from working

• Employee observed working with reportable illness symptoms

• Manager does not know the procedure to follow when presented with an ill employee

• Manager does not know when an ill employee would be allowed to return to work

• Procedures not in place to follow-up on employee’s health prior to the start of every shift

• undefined

FS30- CA

• Training. All managers (including shift managers) trained and certified in food safety per local requirements or McDonald's minimum requirements in absence of local regulations (apply the standard that is more stringent). 5 Points

  Yes

  No

  N/A

• Proof of food safety training (e.g. certificate) not available

• Food safety certificate not on file/does not exist

• Certification is overdue and needs to be reissued

FS30- CA-01

• Employees can identify the correct cleaning solutions and resources to clean surfaces and equipment. 2 Points

  Yes

  No

  N/A

• Crew cannot identify where KAY Cards are stored

• The STOP sign is not available for restaurant to put in use when cleaning the Foam Master Machine

• Planned Maintenance activities are completed and tracked accordingly

FS31- CA

• Food safety checklists. The last 60 days Daily Food Safety Checklists (DFSC) and last 2 Monthly Food Safety Procedures Verifications (MFSPV) are available. There is no evidence of system failures (e.g. more than 20% (12 or more in 60 days), missed or incorrect completions in the DFSC and MFSPV. 5 Points

  Yes

  No

  N/A

• Last 60 days completed Daily Food Safety Book (records) not available in Brand Mate

• Evidence of systematic failures (e.g. more than 12 missed or incorrect completion in 60 days) in Daily Food Safety Checklist

• Last two completed Monthly Food Safety Procedure Verifications are not available

• Same point in both checklists incorrectly completed for last two Monthly Food Safety Procedure Verifications

• Corrections, corrective actions and plans not noted

• Corrections, corrective actions, plans not followed or completed

FS32

• Health Department Inspections. Review the most recent health department inspection report, (and external audit if applicable). All food safety violations noted by the health department been corrected or have a plan in place to correct issues. 5 Points

  Yes

  No

  N/A

• Health department inspection report not available (if provided by health authority)

• Violations noted by Health Department have not been corrected/No corrective action plan available.

• Internal audit report not available

• Violations noted by internal audit have not been corrected/No corrective action plan available.

• External audit report not available

• Violations noted by external audit have not been corrected/No corrective action plan available.

FS33-CA

• Allergen management. Market specific allergen management program in place. 5 Points

  Yes

  No

  N/A

• Allergen information not available for staff

• Staff not aware of the correct procedure to follow when dealing with guest request for allergen information

• Dedicated equipment and utensils not used for products with allergens

• Local requirements not adhered to