Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
General Health and Safety
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Health and safety boards up to date?
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Emergency exits free from obstructions?
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Housekeeping maintained?
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Kitchen free from insect or rodent activity?
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Emergency lighting available and working?
Fire Safety
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Fire extinguishers inspected (monthly) and mounted?
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Fire suppression hoods inspected?
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Emergency pull stations visible?
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Burn kits available?
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Fire blankets available?
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Fire exits identified and free of obstructions?
Dry Food Storage and Handling
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All perishable items in storage are clearly labeled? <br>
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All dry goods stored over 6" off ground?
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No open packages in dry food storage area? <br>
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Food containers in good condition, safe and no signs of tampering or dents?<br> <br>
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Shelving units in good working (I.e. not sagging)?
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Do employees use proper manual handling techniques?
Refrigerator/freezer food handling
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Refrigerator and freezer temperature logs kept upto date?
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Refrigerator temprature holding between +4 and 0 Celcius ?<br>
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Freezer temperature holding between -18 and -14 Celcius ?
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Are all cold storage areas neat and tidy with food products stored off the ground and not in contact with wall surfaces?<br> <br>
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All perishable items in storage are clearly labeled with name, date of purchase and use by date (no later than 72 hours)?<br> <br>
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Items are covered during thawing? <br>
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Frozen foods, once thawed are not refrozen?<br>
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Food is in good condition, safe and no signs of tampering?<br> <br>
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No personal items are stored in the cooler/freezers? <br>
Food preparation & food safety?
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Sanitizer pails meet the PH requirement?
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Sanitizer bottles meet the PH requirement?
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Raw products are thawed separately from cooked products to prevent cross-contamination?<br> <br>
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No personal belongings stored in preparation area?
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Separate, labeled cutting boards for raw meats, vegetables and ready-to-eat foods?
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Log temperatures of cooking times & temperature available and updated?
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Dish cloths not left on counters near food?
Food service employees
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Employees wearing proper PPE? (Hair nets, non-slip shoes, uniforms and gloves) <br>
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Worker sanitizes food prep area after handling raw food? <br>
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Worker washes hands after coughing, sneezing or any other form of contamination?<br> <br>
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Worker not smoking, eating or chewing gum in the food preparation area?<br> <br>
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Workers not wear any jewelry prior to commencing direct food handling?<br> <br>
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No personal belongings in area near food?
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Workers have no visible signs of infection, cold, illness, or open sores?<br> <br>
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Worker using proper gloves for task at hand?<br>
Utensils, equipment and machine safety
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Sanitation station working properly? <br>
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Dishwasher working properly ? <br>
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Ovens working properly? <br>
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Safety guards in place where necessary on machines?
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Knives stored in designated locations?
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Warming units working properly? <br>
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All drains are clear, free flowing and plumbing maintained?
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Pest control equipment functioning properly?
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No evidence of food residue on cleaned and sanitized equipment and utensils?<br> <br>
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No cracked or chipped dishes, glasses or utensils present? <br>
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All equipment is clean & in sanitary condition ?<br> <br>
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Serving or preparation equipment and utensils stored upside down or under food prep area?<br> <br>
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Cleaning logs are signed off?<br>
Cleanliness and hygiene
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All hand sinks are provided with soap and paper towels? <br>
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Cooking surfaces are cleaned at least once a day? <br>
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Dishwasher area cleaned at least once a day?<br>
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Food contact surfaces are cleaned after each use?
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Cleaning rags are in proper area (kitchen-red, dining room-blue, prep areas-green)?<br> <br>
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Washrooms left clean - soap and paper?
Disposal of Waste
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Waste area clean?
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Garbage cans not being over filled?
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Broken glass in puncture proof container before discarded?
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Waste oil disposed correctly?
Gas and Electrical Safety
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Electrical cords inspected and tagged?
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Do employees know what to do in the event of a gas leak?
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Inspections records available for gas and electrical equipment?
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Electrical panels accessible and not blocked?
Chemical Safety
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All chemicals clearly labelled?
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MSDS available and up-to date?
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Eye-wash stations available?
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Test strips available for testing concentrations?
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PPE available for with chemicals?
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Chemical and cleaning equipment stored properly?
General Observations
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General Observations/ comments / suggestions
Corrective Action Required
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Action Owner Due Date
Inspection Review
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HSE Review
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Management Review
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Front Line Supervisor Review
