Title Page
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Store
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Conducted on
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Prepared by
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Location
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Manager in charge
1. Hand washing / Hand Sinks
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Hand sinks stocked with green paper towel, antibacterial soap, sanitizer and 2 packs of gloves?
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Hands correctly washed at least once and hour or more frequently if needed?
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Basin free from obstruction?
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Hand washing sheet completed today?
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2. Health Violations
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Most current health inspection report available?
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Follow up actions documented?
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All non-critical and critical violations corrected and maintained?
3. Hot Water
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All sinks meet hot water requirements and in good repair?
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4. Temperature Control
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Temperature checks on the Blue Print and completed in full and on time?
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5. Sanitizing
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Approved and properly labeled containers and bottles used for sanitizer solution?
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Sanitizer test strips readily available, clearly dated and date visible?
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Manager in charge can demonstrate correct use of sanitizer test strips?
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All open stations have accessible sanitizer solutions at proper PPM (100-200) with correct colour wipe cloths fully immersed in solution?
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Manager in charge can demonstrate how to change the sanitizers?
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All required smallwares changed and W/R/S every 4 hours?
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Take a picture of smallwares 4 hour sticker?
6. Shake Machine / Soft Serve
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No build up evident in carburettor tube?
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All required brushes present, clean, stored properly, in good repair with K5 Sanitizer?
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Agitators and lid free of build up?
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Manager in charge can demonstrate how to clean agitators?
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Are agitators cleaned every 4 hours?
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Take a picture of the agitator 4 hour sticker?
7. Approved Product
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All food, packaging and chemicals in use are listed in the Approved Brands List unless otherwise state in OPS Manual or OPS Alert?
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8. Time Control
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Are PHU buttons in use?
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Are all products in the chillers in date?
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Are all products on boards, front counter and stock room in date?
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9. Cross Contamination
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Are all required tongs available and stored correctly?
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Cooked and raw product tongs kept separate and stored so that handles do not touch cooked or raw product?
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Manager in charge can explain the system of 4 hour change out of tongs, pans, utensils and specified equipment?
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Are metal tongs in meat well stored in dedicated container and labeled?
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Is FIFO being observed?
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Are allergens store correctly in the stockroom?
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Are allergens stored correctly on the shop floor?
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Are allergens stored correctly in the freezer?
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Are allergens stored correctly in the chiller?
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Is allergen training up to date? Are all staff on schedule trained?
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10. Pest Activity
11. Cook Outs
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Manager in charge can correctly demonstrate and cook out, pass and fail?
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Cook outs performed for pre-open, peak then every three hours?
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Take a picture of the cook out log on the Blue Print?
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No more than 3 cookouts missed or corrective action not taken in a 30 day window, any missed cookout has an incident form completed?
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12. Other Critical Violations
Uniform
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Do all managers have a hat, white BK shirt, name badge, tie or cravat, black trousers and shoes?
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Do all crew have a hat, name badge, BK polo shirt, black trousers and shoes? Do kitchen crew have an apron?
Staff Room
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Is the staff room clean and tidy?
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Are the staff toilets clean, stocked and free from odour?
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Toilets
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Are the customer toilets clean, free from litter and odour free?
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Are the disable toilets clean, free from little and odour free? Is the alarm cord loose?
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Are both toilets in good repair?
