Food Services Sanitation Audit

• Document No.

• Audit Title

• Conducted on

  Date

• Select area being audited.

  Select A2 A3 C1 C2 C3 D E1 E2 Main Kitchen

  • A2
  • A3
  • C1
  • C2
  • C3
  • D
  • E1
  • E2
  • Main Kitchen

• Prepared by

1. Receiving and Garbage Disposal Areas

• All areas are free from refuse which could constitute a pest hazard.

  Yes

  No

  N/A

• All areas ventilated, free from odours, pests and well lit.

  Yes

  No

  N/A

• Are receptacles and liners non-absorbent and covered by tight fitting lids, and kept closed?

  Yes

  No

  N/A

• Are receptacles washed and disinfected to schedule? (Verify)

  Yes

  No

  N/A

• Are general kitchen garbage containers free of offensive odours, in good repair and covered?

  Yes

  No

  N/A

Dry Stores

• Dry storage areas are free of evidence of pest infestation.

  Yes

  No

  N/A

• Dry storage area walls, light fixtures, floors and fans are well maintained and cleaned on a regular schedule. Shelving is clean and rust free.

  Yes

  No

  N/A

• Cleaning supplies and chemicals are stored separately from food items.

  Yes

  No

  N/A

• Dry storage areas are free from evidence of pest infestation.

  Yes

  No

  N/A

All Fridges and Freezers

• Areas free of evidence of pest infestation.

  Yes

  No

  N/A

• Area walls, fans and floors are well maintained and cleaned on a regular schedule. Shelving is clean and rust- free.

  Yes

  No

  N/A

• Are refrigerator/freezer units free of mould and excess moisture (ice)?

  Yes

  No

  N/A

• Doors close tightly, with no broken or damaged gaskets.

  Yes

  No

  N/A

Kitchen (General)

• Cleaning and sanitizing procedures for all equipment are documented and posted with evidence of completion. (Verify)

  Yes

  No

  N/A

• Sanitizing solutions are at the correct concentration and in properly labelled spray bottles or containers.

  Yes

  No

  N/A

• Are chemicals and cleaning supplies stored in approved areas?

  Yes

  No

  N/A

• Are there adequate PPE's and evidence of appropriate usage?

  Yes

  No

  N/A

• Are walls, floors, floor drains, ceilings, light fixtures and fans clean and well maintained?

  Yes

  No

  N/A

• Are cupboards and storage shelves clean, rust free and organized?

  Yes

  No

  N/A

• Is area free of any signs of rodents or other pests?

  Yes

  No

  N/A

• Is area free of exposed overhead pipes?

  Yes

  No

  N/A

• Is ice machine, ice scoop and caddy clean? Scoop stored in caddy?

  Yes

  No

  N/A

• Are required signs (hand washing, etc.) posted?

  Yes

  No

  N/A

• All equipment is clean and in good repair and there is a preventative maintenance program.

  Yes

  No

  N/A

• Carts and trolleys are cleaned and function efficiently.

  Yes

  No

  N/A

Preparation and Service

• Are equipment and surfaces accessible for cleaning? Are they clean?

  Yes

  No

  N/A

• Are vent hoods, exhaust filters and drip pans clean?

  Yes

  No

  N/A

• Are food containers, food utensils, and food contact surfaces clean and free of corrosion, cracks and dents?

  Yes

  No

  N/A

• Are food preparation tables kept clean and spills cleaned up promptly?

  Yes

  No

  N/A

• Are "hot boxes" clean?

  Yes

  No

  N/A

• Are utensils, ware and equipment protected from flies, dust, etc.?

  Yes

  No

  N/A

• Are specific use cutting boards used properly (red- raw animal products, white- ready to eat foods, green- raw fruits and vegetables)?

  Yes

  No

  N/A

• Kitchen knives are cleaned and sanitized after each use and stored in a safe, sanitary manner.

  Yes

  No

  N/A

• Pitchers and jugs are sanitized a minimum of three times per week?

  Yes

  No

  N/A

• All equipment filters are cleaned weekly?

  Yes

  No

  N/A

• Light bulbs are covered?

  Yes

  No

  N/A

• Beverage dispensers (hot and cold) are clean, filled and in good repair?

  Yes

  No

  N/A

Pot Washing/ Dish Washing Area

• Is soiled linen stored in proper containers away from food?

  Yes

  No

  N/A

• Manual dish/pot washing is done following the appropriate procedure for 2 or 3 compartment sink. Temperatures and sanitizer concentrations are monitored and recorded?

  Yes

  No

  N/A

• Are spray nozzles free of food or other obstructions?

  Yes

  No

  N/A

• Are stored pots and pans clean, dry and inverted?

  Yes

  No

  N/A

• Dish machine and pot machine temperatures are within the acceptable ranges, monitored and recorded?

  Yes

  No

  N/A

• The dish machine is thoroughly cleaned and drained at the end of each meal/day as required?

  Yes

  No

  N/A

• Are suitable dish machine detergents used and are dispensers working properly?

  Yes

  No

  N/A

• Are pots, dishes, etc properly scraped or pre-soaked?

  Yes

  No

  N/A

• Is dish machine emptied, rinsed and refilled after every meal?

  Yes

  No

  N/A

• Is there evidence of cross contamination from the dirty to the clean dishes or pots?

  Yes

  No

  N/A

• All dishes and utensils are thoroughly dried before putting away or used?

  Yes

  No

  N/A

• Clean, ready-to-use service ware (dishes, flatware) are free of cracks, food particles, stains or chips?

  Yes

  No

  N/A

Staff

• Random audit for staff: employees know how to follow infection control procedures.

  Yes

  No

  N/A

• Shoes have closed toes, closed heels and are made of non- absorbable material.

  Yes

  No

  N/A

• Hose or socks are worn.

  Yes

  No

  N/A

• Aprons are worn and changed immediately when soiled.

  Yes

  No

  N/A

• Good personal hygiene is practised ( finger nails cleaned/trimmed, hair clean, etc.)

  Yes

  No

  N/A

Conclusion

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