Kitchen Inspection - duplicate

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Cleanliness

• Are work surfaces, shelves and floor kept clean and tidy? (Suitable chemicals, safety used and stored)

  Yes

  No

  N/A

• Are walls and ceilings clean and in good condition? (not cracked, chipped or peeling)

  Yes

  No

  N/A

• Are all surfaces easy to wash down?

  Yes

  No

  N/A

• Are equipment, crockery and utensils cleaned thoroughly after use?

  Yes

  No

  N/A

• Are sinks and drains working properly?

  Yes

  No

  N/A

• Is the goods delivery area kept clean and free from clutter?

  Yes

  No

  N/A

Waste Disposal

• Are waste food and other waste removed from the kitchen at least once per day?

  Yes

  No

  N/A

• Is waste cooking oil and fat disposed of correctly?

  Yes

  No

  N/A

• Is waste stored in a bin or similar container with a tightly fitted lid?

  Yes

  No

  N/A

• Are refuse bins emptied regularly?

  Yes

  No

  N/A

• Are Trolleys avaliable for moving heavy or large loads? (manual handling assessments needed for handling heavy or awkward loads)

  Yes

  No

  N/A

Food Hygiene

• Are staff trained in basic food hygiene practices? (check training records)

  Yes

  No

  N/A

• Are food deliveries attended to immediately?

  Yes

  No

  N/A

• Is cooked and raw food stored and prepared seperately?

  Yes

  No

  N/A

• Are refrigerators clean and in good working order? (fridge temperature 8 Celsius or less)

  Yes

  No

  N/A

• Are freezers clean and in good working order? (freezer temp -18 Celsius or less)

  Yes

  No

  N/A

• Are other chilled storage areas below 8 Celsius?

  Yes

  No

  N/A

• Is the temperature of food display cabinets checked regularly? (hot food above 63 Celsius)

  Yes

  No

  N/A

• Is food kept below 8 Celsius (cold display) but above 63 Celsius (hot display)? beyond 4 hours

  Yes

  No

  N/A

Pest Control

• Are Kitchen, servery and storage areas regularly checked for pest infestation? (mice, insects, etc. note date of last check and name of pest control company)

  Yes

  No

  N/A

• Are fly screens in place at all opening windows and vents?

  Yes

  No

  N/A

• Are electric fly killer units in working order, maintained and tray cleaned regularly? (positioned correctly)

  Yes

  No

  N/A

Toilets and washing facilities

• Are there enough toilets for men and women? (not for customer use)

  Yes

  No

  N/A

• Are toilets and washbasins clean and in working order?

  Yes

  No

  N/A

• Are hot and cold (or warm) running water, soap and towels (or other cleaning / hand drying facilities) are provided in the toilets?

  Yes

  No

  N/A

• Are lockers provided for staff clothing and bags?

  Yes

  No

  N/A

• Is there a rest area away from the kitchen, where staff can sit, eat and drink

  Yes

  No

  N/A

Ventilation

• Are cooking smells and steam removed from the room?

  Yes

  No

  N/A

• Are mechanical extract ventilation systems checked and maintained annually?

  Yes

  No

  N/A

• Are extraction units and filters free from greece and regularly cleaned?

  Yes

  No

  N/A

Lighting

• Is the lighting bright enough, especially over work surfaces and cookers?

  Yes

  No

  N/A

• Are steps, stairs and storerooms properly lit?

  Yes

  No

  N/A

• Are lightshades and diffusers clean and in good condition?

  Yes

  No

  N/A

Slips, Trips and Manual Handling

• Is the floor in good condition? (no cracks, bumps or worn bits)

  Yes

  No

  N/A

• Is the floor free from obstructions? (such as boxes or rubbish)

  Yes

  No

  N/A

• Are floor surfaces slip resistant?

  Yes

  No

  N/A

• Are spills cleaned up immediately?

  Yes

  No

  N/A

• Are "Caution wet floor" signs used when the floor has been washed?

  Yes

  No

  N/A

• Are staff wearing suitable closed-in, slip resistant shoes?

  Yes

  No

  N/A

• Are steps and stools provided where needed?

  Yes

  No

  N/A

• Have manual handling risks been assessed and controlled? (check risk assessment records)

  Yes

  No

  N/A

• Are fire exits and escape routes free of obstruction?

  Yes

  No

  N/A

• Are fire doors clearly marked and kept closed?

  Yes

  No

  N/A

• Do fire door closing mechanisms operate properly?

  Yes

  No

  N/A

• Are vision panels in doors unobstructed?

  Yes

  No

  N/A

• Are fire extinguishers provided and tested annually? (check last test date on label)

  Yes

  No

  N/A

• Are fire blankets provided and checked annually?

  Yes

  No

  N/A

• have staff been trained in the use of fire equipment? (check training records)

  Yes

  No

  N/A

• Are up to date fire action notices displayed where staff can read them? (what to do in the event of a fire and assembly points)

  Yes

  No

  N/A

• Can fire alarms be heard in all areas, including store rooms and toilets?

  Yes

  No

  N/A

• Are fire drills carried out at least once every 12 months? (check records)

  Yes

  No

  N/A

• Are "No Smoking" rules followed?

  Yes

  No

  N/A

Machinery and Equipment

• Are staff trained in the use and clean of food preparation equipment safely? (check training records)

  Yes

  No

  N/A

• Is machinery and equipment clean, regularly inspected and maintained? (fixed equipment every 6 months)

  Yes

  No

  N/A

• Is there a procedure for reporting faulty machinery or equipment and taking it out of use until mended?

  Yes

  No

  N/A

• Is dangerous machinery operated with guards in place?

  Yes

  No

  N/A

• Are staff trained in risks and safe use? i.e deep fat fryer

  Yes

  No

  N/A

• Are these dangerous machines only operated by trained staff over 18 years of age?

  Yes

  No

  N/A

Electrical Safety

• Are electricalsockets and equipent placed away from sinks and hotplates?

  Yes

  No

  N/A

• Is electrical equipment regularly inspected and tested? (check label)

  Yes

  No

  N/A

• are cable coverings intact?

  Yes

  No

  N/A

• Any damage to plugs, is the casing intact and pins straight?

  Yes

  No

  N/A

• Are leads intact without any joins?

  Yes

  No

  N/A

• Outer covering of cables gripped where it enters the plug and equipment

  Yes

  No

  N/A

• check that clolured insulation or copper of the internal wires are completely covered?

  Yes

  No

  N/A

• is the plug, equipment or socket free from indication of overheating? (brown burn marks)

  Yes

  No

  N/A

Gas safety

• Are gas appliances regularly checked and services by qualified Fitters? (at least annually)

  Yes

  No

  N/A

• Are staff trained to use gas appliances safely?

  Yes

  No

  N/A

• Do staff know what to do in an event of a gas leak?

  Yes

  No

  N/A

Chemicals

• are all chemicals clearly labelled?

  Yes

  No

  N/A

• Have staff been trained to use chemicals safely? (COSHH)

  Yes

  No

  N/A

• Do staff know what to do in an emergency?

  Yes

  No

  N/A

Protective Clothing

• Are rubber or plastic gloves provided to protect against skin damage from hot water, detergents, disinfectant and other chemicals?

  Yes

  No

  N/A

• Are heat proof gloves or gauntlets provided for taking dishes in and out of the oven?

  Yes

  No

  N/A

• Are clean overalls provided as needed and at least twice a week?

  Yes

  No

  N/A

• Are hair coverings provided where needed?

  Yes

  No

  N/A

First aid, accidents and illness

• Are first aid boxes clearly marked and flly stocked?

  Yes

  No

  N/A

• Are accidents reported in an accident book?

  Yes

  No

  N/A

• Are near misses and illness caused by work also recorded?

  Yes

  No

  N/A

• Do staff report symptoms which may cause food poisioning? (diarrhoea, vomiting, skin rashes, boils, fever, discharge from nose, eye or ear)

  Yes

  No

  N/A

• Is there a procedure for referring employees with these symptoms for a medical opinion on their fitness to work?

  Yes

  No

  N/A

Corrective actions

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