Title Page

  • Client / Site

  • Conducted on (Date and Time)

  • Inspected by

  • Location


  • Employees wear clean and proper clothing, including closed-toe shoes

  • Effective hair restraints, such as a hairnet or hat, are properly worn

  • REFERENCE: Hairnet is properly worn.
    [This is an example of how you can use iAuditor to include best practice reference images in your templates to assist with inspections]

  • Hands are washed properly, frequently, and at appropriate times

  • Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage

  • Staff beverages have lids and are kept where they cannot spill onto foods

  • Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves

  • Hand sinks are stocked with soap, disposable towels, and warm water


  • Food equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use

  • Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water

  • Food is handled with suitable utensils, such as single-use gloves or tongs

  • Clean reusable towels are used only for sanitizing equipment and surfaces and not for drying hands, utensils or the floor

  • Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.


  • Refrigerator and freezer units are clean and neat

  • Refrigerator temperature is at or below 41°F

  • Food is protected from contamination


  • All food is stored 6-8 inches off the floor

  • Food is stored in the original container or a food grade container

  • There are no bulging or leaking canned goods

  • Food is protected from contamination

  • Chemicals are clearly labeled and stored away from food


  • Utensils and equipment are cleaned and sanitized between uses

  • Work surfaces and utensils are clean

  • Food cart or container used to transport food is cleaned daily

  • Thermometer is cleaned and sanitized between uses

  • Can opener is clean


  • Three-compartment sink is properly set up for ware washing or dish machine is working properly

  • Water temperatures are correct

  • Smallware and utensils are allowed to air dry


  • Kitchen garbage cans are clean and emptied as necessary

  • Boxes and containers are removed from the site

  • No evidence of pests is present


  • Recommendations

  • Full Name and Signature of the Inspector

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.