Title Page
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Client / Site
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Conducted on (Date and Time)
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Inspected by
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Location
Opening Checks
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Hot and cold running water available from all sinks?
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All hand sinks equipped with soap and disposable paper towels in dispensers?
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Cleaning cloth buckets prepared and sanitizer concentration verified with chemical test strips?
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Cooler and freezer temperatures taken and recorded?
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Cooler storage practices are implemented? (raw meat storage practices, food containers covered)?
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Dishwasher is working correctly?
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Equipment clean, well maintained, and free of physical defects?
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Food prep areas cleaned and sanitized (work surfaces, equipment, utensils etc.)?
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FIFO (First In, First Out) practiced; no visibly spoiled or tainted foods?
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No evidence of insects/vermin in storage, processing, and retail areas (monitoring stations)?
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No ill food handlers on duty (diarrhea, vomiting, jaundice)?
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Food handlers free of exposed cuts?
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Manager/Staff with provincially approved food safety certification or equivalent on duty?
Mid-Day Food Handling Checks
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Food is handled, stored, and displayed in a manner that minimizes cross-contamination?
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Frequent hand washing observed (Soap & disposable paper towels available at hand basins)?
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High hazard foods (cooked or raw) not being held at room temperature for > 30 minutes?
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Cleaning cloths stored in a sanitizing solution & verified with chemical test strips?
Closing Checks
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Cooler and freezer temperatures taken and recorded?
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Dirty cleaning cloths removed for cleaning and replaced with new ones?
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Waste bins have been emptied & garbage bags removed from kitchen?
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All dirty laundry (cleaning cloths, aprons, etc.) have been placed in designated dirty laundry bag?
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Cleaning has been completed as outlined in cleaning schedule?
Completion
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Full Name and Signature of the Inspector
