Information

  • Client / Site

  • Location
  • Conducted on

  • Open or close shift

  • Prepared by

  • Date and time:

  • Completed by: Senior team member responsible or manager on shift

1. Handwashing / Hand Sinks

  • Hand sinks used only for hand washing, sign posted and stocked with paper towels, antibacterial soap, hand sanitiser and a bin

  • Hands washed correctly. At least once an hour or when changing duties such as cleaning to cooking.

  • Free from obstruction. Absolutely nothing blocking the hand sinks for example, ensuring the bin is not in the way.

2. Council Inspections

  • Most current council inspection report available.

  • Follow up actions documented and implemented.

  • Who is your food safety supervisor?

  • Is your food licence displayed and in date?

3. Hot Water/Wash Up Area

  • All sinks in good condition and working correctly. Water temperatures between 38°c - 45°c

  • All food containers in good condition, no cracks present.

  • All team members using correct dishwashing procedures.

4. Temperature Control/Hold Times

  • Temperature and holding checks on Opening, mid and closing checklists are all completed and on time?

5. Sanitizing

  • Approved, properly labeled spray bottles used for sanitizer solution.

  • Kitchen and front counter each have their own accessible sanitiser solution in spray and bucket, with clothes fully submerged in buckets

  • Sanitiser buckets changed at least every 4hrs or if dirty

  • All sanitiser at the correct dilution. (200 - 400ppm)

6. Shake Machine

  • Blender/spindle area free of dried shake mix buildup.

  • Sanitiser available and in good condition

  • Shake toppings all in date.

  • Strawberry expiry:

  • Chocolate expiry:

  • Strawberry expiry:

  • Oreo expiry:

7. Approved Product

  • All food, packaging and chemicals in use listed in the Approved Brands List.

8. Time Control

  • Potentially hazardous foods held at room temperature marked with the proper hold time and discarded when expired.

9. Cross Contamination

  • Are all required tongs available and used correctly?

  • Fry station:

  • Grill station:

  • Shredded cheese:

  • Coleslaw:

  • Senior team member responsible on shift understands and can explain the system of changing out tongs, pans, utensils and specified equipment every 4 hours

  • All raw and cooked products stored correctly with no risk of contamination between products

10. Pest Activity

  • Restaurant free of insects, live or dead rodents, visible rodent droppings or nesting birds.

  • Most recent pest control report on file and available in restaurant.

11. Cook-outs

  • Senior team member responsible on shift can correctly demonstrate a beef cook out.

  • Temperature probe available and cleaned correctly between checks.

12. Other Critical Violations

  • All team members presentable, clean and tidy with no illness present.

  • No cleaning products/chemicals improperly labeled or stored near food.

  • No drainage backup present.

  • Cool room tidy with all stock in date and stored correctly? FIFO in place?

Checklist summary

  • Overall comments: if any critical are present you must list them here and explain the corrective action taken to fix this.

  • Total number of food safety opportunities identified:

  • Senior team member or manager on shift:

Acknowledgement - Manager

  • By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings.

  • Manager in Charge Signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.