Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Communication and Expectations

  • An up-to-date health and safety policy statement is posted.

  • A harassment policy is posted.

  • Employee responsibilities are posted.

  • Management responsibilities are posted.

  • Health and safety meetings are held monthly and minutes are posted.

  • The Occupational Health and Safety Regulation (the Regulation) is available and accessible.

  • An up-to-date pipeline poster is posted.

Preventing Serious Incidents

  • Fire exits and signs are operable.

  • Fire exits are accessible.

  • Fire extinguishers are checked annually.

  • Last checked:

  • Emergency lighting is operable.

  • A fire procedure is posted.

  • Trained fire marshals are identified.

  • The fire marshals are:

  • A fire drill is conducted annually.

  • Last drill held:

  • Kitchen fire retardant system is inspected semi-annually.

  • Date last inspected:

  • The exhaust and grease ventilation system is cleaned semi-annually and marked with a sticker.

  • Date last cleaned

  • Microwaves are checked every six months.

  • Date last checked:

  • Plugs and cords on all electrical equipment are in good repair.

  • Circuit breaker panels are clearly marked and labelled.

  • Lockout capacity for all electrical panels and lockout procedures are posted.

  • Procedures for working alone are posted.

  • Emergency phone numbers are posted on all phones.

  • Procedures for armed robberies, bomb threats, and blackouts (power failures) are accessible by staff members.

  • The griddle is cleaned to remove excess grease from inside and underneath.

  • Last done:

Preventing Strains and Sprains (Soft-Tissue Injuries)

  • Loads are carried close to the body between waist and chest level.

  • Stretching exercises are encouraged between rushes (for example, while waiting for food orders).

  • Trays are used to balance heavy loads.

  • High reach areas have been identified and appropriately equipped (for example, with footstools, steps at pass through, and ladders).

  • Heavy items are stored between waist and shoulder heights.

  • Employees squat, bend knees, and do not bend or twist at the waist.

  • Employees use two hands to handle heavy items.

  • Dollies, carts, and trays are available and used to carry heavy loads.

  • "Preventing Strains and Sprains" posters are up.

  • "Clean as you go" is practiced.

  • Work areas are clear and well organized.

  • Spills are wiped up immediately.

  • Garbage cans are emptied frequently to prevent overflow.

  • "Wet Floor" signs are available and used.

  • Floors and carpets are in good condition.

  • Footwear is slip resistant, closed toe, and in good condition.

  • "Walk, don't run" is practiced, and employees say "behind."

Preventing Serious Cuts and Lacerations

  • Knives are carried and handled safely. Procedures are posted and practiced.

  • Knives are sharp and stored in a proper rack.

  • Slicer gloves are available and used by employees.

  • Slicer blade guard is used by employees.

  • Broken glass is kept separate from other garbage and handled with care.

Preventing Chemical Poisoning and Related Hazards

  • WHMIS and material safety data sheets (MSDSs) are up-to-date and readily available.

  • Employees understand the key points of MSDSs (what they are and how they are used).

  • Workplace labels are used on chemicals removed from their original containers (including spray bottles).

  • An eye wash bottle is available.

  • Goggles are available and used when mixing chemicals.

  • All chemicals are covered, labelled, and stored away from food and food-service storage areas.

  • All CO2 tanks are chained and secured to prevent falling over.

  • Accidents are investigated using an Incident Investigation Form and followed up on to prevent recurrence.

Preventing a Serious Burn Injury

  • Hot oil and disposal procedures are posted.

  • Hot oil and disposal procedures are followed.

  • Goggles and neoprene gloves are available and used when handling hot oil.

  • Employees fill fry baskets away from hot oil and not directly over top.

  • Shortening is allowed to cool before filtering.

  • Approved lidded shortening pails are available and used.

  • Oven mitts are used with hot objects.

Incident Investigations

  • Accidents are investigated using an Incident Investigation Form and followed up on to prevent recurrence.

Records and Statistics

  • The number of accidents is reviewed monthly.

  • Maintenance records are available.

First Aid

  • First aid certificate holders are identified by posted hard copies of certificates

  • A first aid certificate holder is on duty at all times.

  • An appropriate first aid kit is accessible to all employees, and is kept clean, dry, and fully stocked according to Regulation standards.

  • A first aid log book is complete, up-to-date, and kept in the first aid kit.

  • A blue adhesive bandage policy is posted.

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