MINISTRY OF FOREIGN AFFAIRS AND TOURISM TOURISM DEPARTMENT CHECKLIST FOR RESTAURANT

• Property Name

  Select

• Address

• Manager

• Number of Rooms:

• Telephone/Fax:

• Email:

• Date of Inspection:

  Date

• Time of Inspection:

  Date

• Type of Inspection:

• Name of Inspector:

• Signature of Inspector:

  Sign

• Name of Authorised Person:

• Position of Authorised Person:

• undefined

1.0 ACCESS

• 1.1 Such access should be in the form of one entrance to the property with separate access into the building, i.e. two separate doors; one for guests (front of house) and one for staff and loading (back of house).Where an entrance or driveway is applicable the minimum width should be 3.5 metres wide with a lay-by to service fire engines in case of an emergency.

• FR

2.0 PARKING

• 2.1 Restaurants on Mahe and Praslin should have parking facilities. The ratio i.e. number of parking spaces should be in line with Department of Land Transport requirements.

• 2.2 The surface should be smooth, levelled and without potholes or damages.

  Yes

  No

  N/A

• 2.3 On La Digue, a bicycle parking facility is required

  Yes

  No

  N/A

• FR

3.0 EXTERIOR

• 3.1 All grounds and gardens under the control of the operator must be neat and appropriately maintained.

  Yes

  No

  N/A

• 3.2 Signboard with full name of the establishment must be displayed in<br>a prominent place. It must be in good condition.

  Yes

  No

  N/A

• 3.3 There must be appropriate signage to direct guests to the main entrance as well as clearly visible and neat property identification signage.

  Yes

  No

  N/A

• 3.4 All paths must be well lit and directional signage should be provided

  Yes

  No

  N/A

• FR

4.0 BUILDING

• 4.1 Where possible, the management/owner of the restaurant should consider making provision to accommodate disabled people. In doing so, some of the facilities including the grounds should be made accessible to wheelchair users.

  Yes

  No

  N/A

5.0 MAINTENANCE

• 5.1 The interior and exterior of the buildings including all fittings, fixtures and furnishings must be maintained in a sound and clean condition and must be fit for the purpose intended.

  Yes

  No

  N/A

6.0 PUBLIC TOILETS

• 6.1 A separate toilet facility should be provided.

  Yes

  No

  N/A

• 6.2 Where the toilets are used to service the restaurant clients of 30 covers and over, the Planning Authority Regulation will apply.

  Yes

  No

  N/A

• 6.3 All toilets should be well maintained, clean and frequently checked.

  Yes

  No

  N/A

• 6.4 A wash hand basin with running water, toilet paper, soap and a drying mechanism (paper towels, hot air dryer, etc.) should be provided.

  Yes

  No

  N/A

• FR

7.0 FOOD AND BEVERAGE

• 7.1 Furnishings - should include table and chairs of appropriate height and large enough for uncluttered use. (Some plastic furniture on slippery surfaces is not recommended for safety reasons).

  Yes

  No

  N/A

• 7.2 Flooring - should be of hard durable and non-slippery surface that can be easily cleaned and disinfected. However, if using sand, same should be clean and hygienic.

  Yes

  No

  N/A

• 7.3 Walls and ceilings - should be of durable material and in good condition.

  Yes

  No

  N/A

• 7.4 Menu and beverage lists - Menu and beverage list with prices should be made available. Same should be well presented and clean.

  Yes

  No

  N/A

• 7.5 Ventilation Adequate artificial or natural ventilation must be available.

  Yes

  No

  N/A

• 7.6 Space- There should be adequate manoeuvring space between tables and chairs to facilitate movements of clients and service staff.

  Yes

  No

  N/A

• 7.7 Lighting - There should be adequate natural and artificial lighting.( Energy saving lights is recommended)

  Yes

  No

  N/A

• FR

8.0 BAR AREA

• 8.1 It is a basic requirement to have a bar. Bar areas must be well maintained, clean and hygienic. All equipment including sinks with hot and cold water, chiller and fridge, glass washer, ice machine, storage facility for glassware, dishwasher and wash hand basins must be in good working order and clean.

  Yes

  No

  N/A

• 8.2 Bar Facilities and equipment- The following should be provided:-

• • Bar display for drinks

  Yes

  No

  N/A

• • Updated Beverage lists in good condition

  Yes

  No

  N/A

• • Basic equipment such as chiller/fridge and glass washer

  Yes

  No

  N/A

• • Storage facility for glassware

  Yes

  No

  N/A

• • Wash hand basin

  Yes

  No

  N/A

• • Sink with hot/cold water

  Yes

  No

  N/A

• • Stools, chairs and tables

  Yes

  No

  N/A

• 8.3 Walls; must be in good condition and clean.

  Yes

  No

  N/A

• 8.4 Ceiling; must be clean, in good condition and well painted.

  Yes

  No

  N/A

• 8.5 Floors; must be of hard, impervious surface that is non slippery, clean and without any damage.

  Yes

  No

  N/A

• 8.6 Lighting; must be adequate, in good working condition and clean.

  Yes

  No

  N/A

• 8.7 Ventilation; Adequate artificial or natural ventilation must be available.

  Yes

  No

  N/A

• 8.8 Furniture; All furniture should be in good state of maintenance (some plastic furniture on slippery surfaces is not recommended for safety reasons).

  Yes

  No

  N/A

• 8.9 Bar display; should be adequate, in good condition and clean.

  Yes

  No

  N/A

• 8.10 Glassware; There should be sufficient range of glassware appropriate for the service of a range of drinks. All glassware should be in good condition and clean.

  Yes

  No

  N/A

• 8.11 Hand washing amenities; Liquid soap must be available. Liquid soap dispensers must be replenished and in working order.

  Yes

  No

  N/A

• 8.12 Hand drying amenities; paper towels must be replenished and automatic dryer must be in good working order.

  Yes

  No

  N/A

• 8.13 Beverage and Cocktail lists; should be in good condition, well- presented and up to date.

  Yes

  No

  N/A

• 8.14 Refuse Bin; must be available in good condition, with plastic liners.

  Yes

  No

  N/A

• 8.15 Store; must be rodent proof, well organised and clean.

  Yes

  No

  N/A

• 8.16 Storage space; should have adequate shelves, fridges and chillers.

  Yes

  No

  N/A

• RF

9.0 KITCHEN

• 9.1 Kitchen ancillary areas should include a hot kitchen, scullery, cold preparation area, fish cleaning, and butchery and dry/cold storage facilities. All kitchen ancillary facilities must be well maintained, clean and hygienic. All equipment, appliances and facilities must be in good working order and clean.

  Yes

  No

  N/A

• 9.2 The size of the kitchen should be based on the number of equipment in use for proper manoeuvring as per the regulations/requirements of the Planning Authority and Ministry of Health.

  Yes

  No

  N/A

• 9.3 Worktops and preparation tables should be of hard durable material such as stainless steel or granite surface so that it can be easily cleaned and disinfected.

  Yes

  No

  N/A

• 9.4 Basic requirements include wash hand basin, sink and hot/cold water supply.

  Yes

  No

  N/A

• 9.5 Shelves/storage space should be adequately provided.

  Yes

  No

  N/A

• 9.6 Ventilation - Adequate ventilation should be provided either natural or artificial

  Yes

  No

  N/A

• FR

9.7 Hot Kitchen

• 9.7.1 Heat extracting system should be provided as per health regulations/requirements.

  Yes

  No

  N/A

• 9.7.2 Both electrical and gas cookers are acceptable.

  Yes

  No

  N/A

• 9.7.3 Worktops should be of hard durable material, easy to clean and to disinfect.

  Yes

  No

  N/A

• 9.7.4 The floor should be of hard, durable, impervious, non-corrosive material with non-slippery surfaces that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.7.5 Walls should be covered with hard, durable, impervious, non-corrosive material that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.7.6 Other basic requirements include wash hand basins, sinks, worktops and hot and cold water supply.

  Yes

  No

  N/A

• FR

9.8 Scullery/Washing up Area

• 9.8.1 The floor should be of hard, durable, impervious, non-corrosive material with non-slippery surfaces that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.8.2 Walls should be covered with hard, durable, impervious, non-corrosive material that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.8.3 Adequate shelving/storage facilities should be provided.

  Yes

  No

  N/A

• 9.8.4 Drains should be clean and serviced regularly.

  Yes

  No

  N/A

• FR

9.9 Cold Storage Facility

• 9.9.1 Adequate storage facilities should be provided.

  Yes

  No

  N/A

• 9.9.2 The floor should be of hard, durable, impervious, non-corrosive material with non-slippery surfaces that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.9.3 Walls should be covered with hard, durable, impervious, non-corrosive material that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.9.4 Physical separation for different food types should also be provided.

  Yes

  No

  N/A

• FR

9.10 Dry Storage Facility

• 9.10.1 The store should be screened against pests and other vermin.

  Yes

  No

  N/A

• 9.10.2 The floor should be of hard, durable, impervious, non-corrosive material with non-slippery surfaces that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.10.3 Walls should be well maintained and clean.

  Yes

  No

  N/A

• 9.10.4 Adequate shelving/storage facilities should be provided.

  Yes

  No

  N/A

• 9.10.5 Food items should not be stored on the floor.

  Yes

  No

  N/A

• 9.10.6 Adequate ventilation and lighting must be available.

  Yes

  No

  N/A

• FR

9.11 Larder Room/Cold Preparation Area

• 9.11.1 The larder room should be enclosed and the size should be proportionate according to the size of the restaurant and volume of cooking activities. However the latter is subject to Planning Authority and Public Health regulations.

• 9.11.2 All larder rooms must be air conditioned and maintained at optimum temperature.

  Yes

  No

  N/A

• 9.11.3 Wall should be covered with hard , durable, impervious, non-corrosive material that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.11.4 The floor should be of hard, durable, impervious, non-corrosive material with non-slippery surfaces that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.11.5 Doors can be of different types except chip board and should be self closing.

  Yes

  No

  N/A

• 9.11.6 All worktops and other food contact surfaces must be of hard non- corrosive material such as stainless steel or granite.

  Yes

  No

  N/A

• 9.11.7 It should also have sinks with hot/cold water supply and hand washing facilities.

  Yes

  No

  N/A

• FR

9.12 Pastry/Bakery Room

• 9.12.1 Where available it should be proportionate according to the size of the restaurant and volume of pastry and baking activities. However the latter is subject to Planning Authority and the Public Health Regulations.

• 9.12.3 Walls should be covered with hard, durable, impervious, non-corrosive material that can be easily cleaned and disinfected and in good conditions.

  Yes

  No

  N/A

• 9.12.4 The floor should be of hard, durable, impervious, non-corrosive material with non-slippery surfaces that can be easily cleaned and disinfected and in good condition.

  Yes

  No

  N/A

• 9.12.5 Adequate natural or artificial ventilation should be provided.

  Yes

  No

  N/A

• 9.12.6 Lighting should be adequate to enable the undertaking of the required work.

  Yes

  No

  N/A

• 9.12.7 Worktops should be of solid material with a smooth finish eg. Stainless steel or granite.

  Yes

  No

  N/A

• 9.12.8 Other requirements include: sinks with hot/cold water supply, hand wash basin and storage facilities (i.e. chillers etc).

  Yes

  No

  N/A

• FR

9.13 Pizzeria

• 9.13.1 Restaurant with pizzeria should have a separate baking room for pizza.

  Yes

  No

  N/A

• 9.13.2 Proper pizza oven/furnace should be provided.

  Yes

  No

  N/A

• FR

9.14 Fish Cleaning Area/ Butchery

• 9.14.1 The size for the fish cleaning area/ butchery should be proportionate and be considered according to the size of the restaurant and volume of cooking activities. However the latter is subject to the Planning Authority and Public Health Requirements.

• 9.14.2 Flooring should be of hard durable and non slippery surface that can be easily cleaned and disinfected

  Yes

  No

  N/A

• 9.14.3 Walls should be tiled to a height of not less than 2m from floor level. Tiling up to the ceiling may also be considered

  Yes

  No

  N/A

• 9.14.4 Worktops and other work surfaces should be of solid and non-corrosive materials. Provision of stainless steel or marble will be considered.

  Yes

  No

  N/A

• 9.14.5 It would be appropriate to have the room air-conditioned but it is not compulsory.

  Yes

  No

  N/A

• FR

9.15 L P Gas Store.

• 9.15.1 must be legibly displayed thereon<br>

  Yes

  No

  N/A

• FR

9.16 Garbage Area

• 9.16.1 The garbage area should be an enclosed area that is rodent and insect proof.

  Yes

  No

  N/A

• 9.16.2 It should be adequately ventilated as per requirements of the Public<br>Health Section.

  Yes

  No

  N/A

• 9.16.3 The floor should be of hard durable surface that are easily cleaned and disinfected.

  Yes

  No

  N/A

• 9.16.4 Walls should be tiled to facilitate cleaning.

  Yes

  No

  N/A

• 9.16.5 Ideally, the garbage room should be air conditioned and an insectocuter provided.

  Yes

  No

  N/A

• 9.16.6 A contract with the responsible agent for the removal of garbage from the establishment is also a basic requirement.

  Yes

  No

  N/A

• FR

10.0 STAFF FACILITIES

• 10.1 Staff facilities Should be provided as per the requirements of the<br>public Health Authority.

  Yes

  No

  N/A

• 10.2 The size should be in line with the Planning Authority’s regulations

  Yes

  No

  N/A

• FR

11.0 SANITARY FACILITY

• 11.1 A restaurant with less than 10 staff is required to have a separate changing room with individual lockers and a minimum of one male and one female toilet.

• 11.2 Above 10 staff they should have a separate changing rooms with individual lockers and the sanitary facilities should comply with the Planning Authority regulations

• 11.3 Flooring should be of hard durable and non-slippery surface that can easily be cleaned and disinfected.

  Yes

  No

  N/A

• 11.4 Adequate shower facilities and wash hand basins should also be provided.

  Yes

  No

  N/A

• 11.5 Adequate lighting should be provided to serve both male and female changing rooms.

  Yes

  No

  N/A

• 11.6 Adequate artificial and/or natural ventilation should be provided.

  Yes

  No

  N/A

• FR

12.0 HUMAN RESOURCES

• 12.0.1 The Manager should have the necessary qualifications and experience to run the restaurant/cafeteria.

12.0.2 All employees should be provided with the following:

• • Uniform

  Yes

  No

  N/A

• • Job Description

  Yes

  No

  N/A

• • Contract of Employment

  Yes

  No

  N/A

• • Medical tests for all food handlers

  Yes

  No

  N/A

• • Protective equipment

  Yes

  No

  N/A

• 12.0.3 The employer should keep an updated file with all relevant information on each employee.

  Yes

  No

  N/A

12.1 Training

• 12.1.1 Continuous training, including in-house programmes should be available.

  Yes

  No

  N/A

• 12.1.2 A person responsible for organising staff training should be available.

  Yes

  No

  N/A

• 12.1.3 Scheme of service- Scheme of Service or payment structure should be as per Ministry responsible for Employment.

  Yes

  No

  N/A

• 12.1.4 Fire Drill- Every employee must be trained once a year on appropriate action to take in the event of fire outbreak. (Fire Training)

  Yes

  No

  N/A

• 12.1.5 First Aid. Management and staff should be trained in basic first aid.

  Yes

  No

  N/A

• 12.1.6 Emergency Response Plan- All establishment are encouraged to mainstream risk and disaster management in their business operation. It is encouraged that emergency Response Plan in line with DRDM (Department for Risk and Disaster Management) requirements are developed. This is necessary in case of a Natural Disaster.

  Yes

  No

  N/A

• FR

• Yes

  No

  N/A

13.0 QUALITY AND STANDARD

• 13.1 The Restaurant/Cafeteria will also need to comply with the requirements of other regulatory bodies namely the Ministry of Health, Fire Safety Department and the Seychelles Bureau of Standards, not excluding any other Authority for the implementation of quality improvements.

  Yes

  No

  N/A

• FINAL COMMENTS