Do all food service employees wear hair restraints?

Do all employees wear clean clothing?

Do employees follow food safety procedure?

Food Handling

Are all foods thawed and cooled appropriately?

Are chemicals stored away from food?


Is floor cleaned and free from spillage?

REFERENCE: Cleaned floor and free from spillage.
[This is an example of how you can use iAuditor to include best practice reference images in your templates to assist with inspections]


Is receiving dock cleaned?

Are freezer, refrigerator and dishwasher temperatures checked and recorded?

Are all stoves cleaned after used?

Are all sinks cleaned and sanitized after use?

Are all work counters cleaned and sanitized after use?

Is steam table cleaned and sanitized after each use?

Is dishwasher cleaned after each use?

Are ovens turned off after usage?

Are oven spills cleaned?

Is the steamer table cleaned after used?

Is ice machine cleaned after used?

Are mixers cleaned and covered after used?

Are dishcloths washed at the end of each day?

Are all tools cleaned, locked and inventoried?

Are all dishes, pots, pans, and utensils cleaned and stored properly after each meal and snack?

Are tray return window and surrounding area cleaned after each use?

Waste Disposal

Are all wastes segregated?

Are trash bins emptied and cleaned after each meal?



Overall Assessment

Full Name and Signature of Inspector
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.