Title Page
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Document No.
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Conducted on
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Location
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Personnel available from restaurant for Inspection
Communication and Expectations
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An up-to-date health and safety policy statement is posted.
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A harassment policy is posted.
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Employee responsibilities are posted.
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Health and safety meetings are held monthly and minutes are posted.
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The Occupational Health and Safety Regulation (the Regulation) is available and accessible.
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Fire Evacuation Plan is Visible
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Fire Drills Being Conducted
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Daily Safety Logs are Maintained
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Hazard Reporting are done by workers
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Proper PPE available (Hair Nets, Closed Oil Resistant shoes, Proper Attire)
Preventing Serious Incidents
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Fire exits and signs are operable.
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Fire exits are accessible.
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Fire extinguishers are checked annually.
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Last checked:
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Emergency lighting is operable.
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A fire procedure is posted.
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Trained fire wardens are identified.
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The fire wardens are:
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A fire drill is conducted annually.
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Last drill held:
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Kitchen fire retardant system is inspected semi-annually.
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Date last inspected:
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The exhaust and grease ventilation system is cleaned semi-annually and marked with a sticker.
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Date last cleaned
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Plugs and cords on all electrical equipment are in good repair.
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Procedures for working alone are posted.
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Emergency phone numbers are posted
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Last done:
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Safety Signage Available (Wet Floor, Hot Area)
Incident Investigations
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Accidents are investigated using an Incident Investigation Form and followed up on to prevent recurrence.
Records Statistics and Security
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The number of accidents is reviewed monthly.
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Maintenance records are available.
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CCTV working condition
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Security System working condition
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Security Guard on Duty
First Aid
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First aid certificate holders are identified by posted hard copies of certificates
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A first aid certificate holder is on duty at all times.
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An appropriate first aid kit is accessible to all employees, and is kept clean, dry, and fully stocked according to Regulation standards.
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A first aid log book is complete, up-to-date, and kept in the first aid kit.
Sign off
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