Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Due Diligence

Kitchen Paperwork

  • Has Risk Proof App been filled out correctly and completely, no blanks or missed checklists?

  • Has FSMS Policy 2 been filled out fully?

  • Are all core temp records being taken and recorded?

  • Complete a random fridge / freezer check, does the temp match that on Risk Proof

  • Has the cleaning checklist been correctly filled in and signed off?

  • Are there easily accessible COSHH data sheets?

  • Is there an up to date extraction cleaning certificate from a professional, qualified company?

  • Are taste tests being completed?

  • Do all chefs hold a Level 2 Food Safety Certificate?

  • Does all kitchen management hold a Level 3 Food Safety Certificate?

Pest Control

Pest Control

  • What was the date of last visit?

  • Are the pest control files in the office and up to date? (Restaurant bait plan, COSHH data sheets & Inspection records)

  • Is the electronic fly killer in working order, is it the correct model with sticky pad?

  • If an issue has been reported, have all actions been completed or at least started?

  • Are all chemicals stored correctly and locked away?

Maintenance

Equipment Maintenance & cleaning

  • Are all fridge seals intact and clean, including walk in?

  • Are all temperature displays intact and working?

  • Are all fridge shelves clean and in good condition?

  • Is the floor underneath the fridges, clean and free from debris?

  • Are the walls clean and free from spills?

  • Are all taps and sinks clean, in good working order and hot water available?

  • Does the dishwasher reach 82 degrees minimum? Are the correct chemicals being used? And is it clean inside, with no lime scale build up?

  • Are the correct chemicals being used for the dishwasher?

  • Is the dishwasher clean inside, with no lime scale build up?

  • Is the stick blender stored safely, and clean?

  • Are all gas safety chains connected to equipment?

  • Are all temp. probes calibrated, working and clean?

  • Are there probe wipes in the kitchen?

  • Are the microwaves in good working order and clean inside & out?

  • Are all chopping boards clean, not overly scratched and being used correctly?

  • Are all pizza paddles clean and in good condition?

  • Are all wooden serving boards free of cracks and damp?

Building repairs

  • Flooring in good condition and not damaged? Free from excessive build up?

  • Ceiling clean and in good condition?

  • Doors clean and in good condition?

  • Windows in tact, no cracks, frames not flaking or chipping & closed (Unless fitted with fly screen)

  • Have all lights got a protective cover?

  • Are all bulbs on the pass working?

Staffing

Hygiene

  • Are all chefs in correct, clean and tidy uniform?

  • Are chefs wearing clean safety shoes?

  • Do any chefs have visible beards, longer than a neatly trimmed stubble?

  • Are any chefs wearing jewellery other than wedding ring?

First Aid

  • Are the first aid boxes correctly filled and accessible?

  • Is there a clean and correctly stocked eye wash station?

  • Is there a full burns kid readily accessible?

  • Is all first aid equipment in date?

  • Are there refill kits available to top up as needed?

  • Does the kitchen have the following PPE readily available?

  • Is at least one member of the kitchen management, First Aid trained?

Allergens

  • Is all allergen equipment available and correctly stored?

  • Is there an up to date allergen matrix available in the kitchen / on the tablet?

  • Ask a member of the kitchen team the procedure for an allergen check. Are they correct?

Kitchen Hygiene

Storage

  • Freezer code date system being used? (No re-labelling)

  • HACCP correctly being used? (No re-labelling)

  • Are all containers free of any previous HACCP labels?

  • Are the fridges separated correctly between raw meat, dairy, veg and prep?

  • Is stored food in a clean, lidded container of appropriate size? (Or suitably covered)

  • Is all food stored correctly, no food on the floor, or if so, stored on crates?

  • Is there clear evidence of stock rotation?

Kitchen Hygiene

  • Are there wet floor signs available in the kitchen?

  • If so, are they clean and in good condition?

  • Are all fridge handles and contact points clean and free from food debris?

  • Are all work surfaces clean, no food debris in joints with other benches or walls etc?

  • Is the mop bucket clean and in good working order?

  • Is the correct colour coding being used for mops and brushes?

  • Is the KP area clean, free from food debris, racking neat and tidy, and clean behind/under washing machine?

  • Is there blue roll available in all blue roll dispeners?

  • Is there hand soap available in all soap dispensers?

  • Is there hand sanitiser available in all sanitiser dispensers?

  • Is there hot water available?

  • Is the water in the hand basins the correct temperature?

  • Is the hot water in the hand sinks around 40 degrees?

  • Is all shelving clean and tidy, clean underneath with no food debris or grease?

  • Is all H&S / FS signage clear and obvious, and in date?

  • Is the extractor hood clean and free from grease?

  • Are the flat grills clean and free from grease?

  • Is the Bain Marie clean and free from food debris & grease?

  • Are the fryers clean, free from grease build up inside the cupboard? Has the oil been changed within the appropriate time frame?

  • Are the freezers showing correct temp, and has it been defrosted recently, with no excessive ice build up?

  • Are the line fridges clean and free from food debris buildup?

  • Has all equipment on the cook line been pulled out and deep cleaned?

  • Do the chefs have easy access to sanitiser spray?

  • Is the sanitiser spray stored correctly i.e not on food level?

  • Randomly spot check a chef - can they explain the dilution procedure for the sanitiser?

  • Randomly spot check a chef - can they explain the three point cleaning system?

  • Is the wet vac clean and in good working order?

  • Are all knives clean and in good working order?

  • Is there any remnants of stickers or sellotape from previous kitchen notices visible around the kitchen?

  • How is the overall cleanliness and compliance of the kitchen and storage areas

Summary

  • Action 1:

  • Action 2:

  • Action 3:

  • Action 4:

  • Chef Sign

  • Chefs note

  • Auditor Sign

  • Auditors notes

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.