Audit

Opening Checks

Hot and cold running water available from all sinks?

All hand sinks equipped with soap and disposable paper towels in dispensers?

Cleaning cloth buckets prepared and sanitizer concentration verified with chemical test strips?

Cooler and freezer temperatures taken and recorded?

Cooler storage practices are implemented? (raw meat storage practices, food containers covered)?

Dishwasher is working correctly?

Equipment clean, well maintained, and free of physical defects?

Food prep areas cleaned and sanitized (work surfaces, equipment, utensils etc.)?

FIFO (First In, First Out) practiced; no visibly spoiled or tainted foods?

No evidence of insects/vermin in storage, processing, and retail areas (monitoring stations)?

No ill food handlers on duty (diarrhea, vomiting, jaundice)?

Food handlers free of exposed cuts?

Manager/Staff with provincially approved food safety certification or equivalent on duty?

Mid-Day Food Handling Checks

Food is handled, stored, and displayed in a manner that minimizes cross-contamination?

Frequent hand washing observed (Soap & disposable paper towels available at hand basins)?

High hazard foods (cooked or raw) not being held at room temperature for > 30 minutes?

Cleaning cloths stored in a sanitizing solution & verified with chemical test strips?

Closing Checks

Cooler and freezer temperatures taken and recorded?

Dirty cleaning cloths removed for cleaning and replaced with new ones?

Waste bins have been emptied & garbage bags removed from kitchen?

All dirty laundry (cleaning cloths, aprons, etc.) have been placed in designated dirty laundry bag?

Cleaning has been completed as outlined in cleaning schedule?

Completion
Full Name and Signature of the Inspector
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.