Title Page

  • Site name

  • Site number

  • Who is conducting the inspection

Food Safety

  • Food hygiene practice

  • Structure, cleanliness and pests

  • Confidence in management following legal requirements within the kitchen

  • Us hair untidy, dirty, not tied back, too long or uncovered

  • Are TM removing PPE clothing before leaving site

  • Are we storing Outdoor clothing/ personal belongings away from kitchen

  • Do we have PPE for visitors entering kitchen

  • Are the team tasting food with clean utensils

  • Are the wash basins unobstructed?

  • Is there soap in the dispensers by wash basins

  • Is the staff room clean

  • Are blue plasters/ dressings being used to cover cuts etc

  • Is the kitchen uniform clean

  • Are the team following good practice in regards to food hygiene and preventing cross contamination

Purchase & Delivery

  • Are there signs of food products being accepted beyond 'best before/ use by' date

  • Is food being accepted with evidence of damage or inadequate packaging or signs of contaminating

  • Is chilled food being accepted above 7 degrees and frozen accepted warmer that -18 degrees

Stock control

  • Presence of chilled high risk food outside of shelf like

  • Is raw food being stored correctly (not with cooked or ready to eat food)

  • Is food decanted from opened cans to prevent metal contamination of contents

  • Correct labelling for chilled/ frozen food

  • Is there signs of incorrect stock rotation

  • Is food being held in freezer at correct temp (-16 or colder)

  • Is there presence of low risk / ambient food outside of shelf life?

  • Is appropriate action being taken when freezer exceeds critical limit

  • Any food not stored/wrapped/covered so as to prevent a risk of contamination

  • Is appropriate action being taken when a fridge exceeds 7 degrees

  • Freezer requires defrosting

  • Food which has defrosted has been refrozen

  • Food stored in damaged packaging

  • Presence of food outside shelf life - ambient (dry goods)

  • Food stored on the floor (dry goods).

  • Unfit food or unmarked unsalable food found on site i.e. mouldy food.

  • Chilled and Frozen foods not stored within 30 minutes of delivery

  • Dry/ambient stored food incorrectly labelled

  • Temperature of food which should be held chilled found above 7°C

Defrosting

  • Defrosting food is not labelled correctly, uncovered or evenly spaced and single layered

  • Food not thoroughly defrosted before cooking/reheating or defrosting at ambient

Food Preparation

  • Incorrect colour coded boards/utensils being used

  • Boards, utensils or other food contact surfaces not being cleaned and sanitised between different products.

  • Inadequate separation between raw and cooked/ready to eat products

  • Food being prepared in an area where structure presents a risk of foreign body contamination

  • Evidence that ready to eat foods are held at ambient temperature for too long

  • Clean chopping boards are racked upright when not in use and free of damage

WASHING PRODUCE

  • Washed produce not stored in clean, dry, covered container

  • Produce not washed in cold running water in the food prep sink

COOKING

  • Upon completion of cooking, food is not immediately served, hot held or cooling procedure commenced.

  • Core temperature of 75°C for 30 seconds or hotter not reached

COOLING

  • Food not cooled from 63°C to 7°C and below within 90 minutes without appropriate action taken

  • Food exposed to a risk of cross contamination post cooking.

  • Hot food placed directly in chiller to the detriment of stored product.

REHEATING

  • Bain Marie's, warming cupboards, hot holding equipment used to reheat foods

  • Food must not be reheated more than once

  • In-house cooked product re-used to extend shelf-life

  • Food not reheated to a core temperature of min. 75°C. or 82°C in Scotland

FREEZING

  • Food has not reached 10°C or colder before freezing.

HOT HOLDING

  • ) Hot holding equipment has not reached its operating temperature before use

  • "Topping up" observed

  • Food fallen below 65°C not consumed and discarded.

DISPLAY - COLD/AMBIENT

  • Displayed chilled food temperatures not maintained below 7°C.

  • High risk foods displayed at more than 7°C for longer than 3 hours

  • Chilled display unit used before reaching correct operating temperature.

  • Displayed chilled food stored above load limit

  • Chill display unit used to cool ambient or hot products.

  • Risk of cross contamination presented to displayed chilled food.

  • Topping up' observed.

  • Serving spoons/tongs dirty

  • Food in display units not adequately screened/protected.

FINAL SERVICE TO GUEST

  • Evidence of cross contamination from hands, cloths, crockery, cutlery or glassware

  • Damaged, dirty or defective trays, crockery, cutlery or glassware used

TEMPERATURE

  • Probe thermometer not available or not sanitised before taking food temperatures.

FOREIGN OBJECT PREVENT

  • Preparation areas not thoroughly swept and cleaned down after completion of maintenance work.

  • Damaged utensils and equipment in use

  • Presence of practices likely to present a risk of foreign body contamination

GLASS & CROCKERY

  • Glass and crockery breakages not handled correctly.

  • Glassware not stored upside down on plastic matting.

  • Glassware stored above food products.

RAW SHELL EGGS

  • Lion Quality standard eggs or eggs from an approved scheme must be used.

ICE HANDLING

  • Ice scoop not stored in clean dry container.

  • Use of glass as an ice scoop.

FSA E.COLI GUIDANCE

  • No segregated raw meat preparation area or no segregation of activity with time controls

  • No designated raw meat handling equipment and utensils

  • Inadequate cleaning and disinfection of raw meat prep areas and equipment

  • Incorrect use of tongs and utensils on the grill

  • Raw meat being washed

  • Insufficient hand washing being carried out during preparation of raw meat/veg

  • Incorrect vegetable salad and garnish washing procedures in place

LAYOUT & SEGREGATION

  • Kitchen layout does not allow adequate separation of raw and cooked/ready to eat food handling stations

  • Kitchen has no dedicated food preparation sink with fresh cold running water

WALLS

  • Missing/cracked/damaged wall tiles

  • The walls are not continuous, smooth or cleanable surfaces in all places

  • Dampness or mould growth to wall surfaces

  • Structural movement to walls

FLOORS

  • Unsuitable or damaged floor coverings The floors are not continuous, smooth or cleanable surfaces in all places

  • Absorbent floor finishes

  • Uneven floor finishes

  • Wall/floor junctions difficult to clean

CEILINGS

  • Ceiling covering damaged

  • Dampness found on ceiling surfaces

  • Excessive staining of ceiling structure/evidence of recent water leak

LIGHTING & VENTILATION

  • Broken, inadequate or defective lighting

  • Uncovered or missing diffusers to lights

DRAINAGE & PLUMBING

  • Defective or insufficient ventilation or extraction

  • Missing grease filter to ventilation canopy

  • Blocked drains or pipes (in food room) & Broken or defective plumbing or drainage

  • Absence of potable water

  • Insufficient hand wash basins to each food area

  • Hand wash basin in food areas not provided with hot and cold running water

  • Glasswasher not operating effectively

FRIDGES & FREEZERS

  • Fridge/freezer fails to hold target temperature

  • Poor condition of fridge/Freezer including shelving, racking, seals, damage to lids/fabric

EQUIPMENT

  • Broken, rusting or damaged cooking equipment

  • Hot holding/cooking equipment incapable of achieving target temperature

  • Condition of other worn / damaged equipment or work surface: not fit for use

WC - PUBLIC

  • Unsatisfactory provision of guest toilet facilities

  • Hand wash basin not provided with hot and cold running water. Soap and hand drying facilities

STAFF AREAS

  • Inadequate provision for storage of team members' clothing

  • Unsatisfactory provision of team members' toilet facilities

  • Hand wash basin not available within the team members' toilets with immediate hot and cold running water

PEST CONTROL

  • Inadequate structural proofing against pest infestation

  • External Surrounding of food premises encourage pest infestation

  • Refuse not collected regularly, area not kept clean, insufficient bins or have ill fitting lids

  • Evidence of pests found on site

  • Good housekeeping not maintained.

  • Refuse from food areas not cleared away on a regular basis.

  • EFK not maintained, or cleaned weekly

  • Unscreened doors and windows to food rooms kept open.

  • Baits/traps handled by team members.

  • Insufficient or poorly segregated internal waste containers.

  • Pest contractors recommendations not actioned or Pest Operating Procedure not implemented

CLEANING

  • Cleaning chemical not segregated from stored food.

  • Cleaning regime/schedule not available, items missing or clearly not in use (

  • Correct chemicals not being used (or incorrect dilutions/ contact times) for tasks as per cleaning schedule.

  • Cleaning chemicals stored in food or unmarked containers.

  • Soiled cleaning cloths used

  • The same cleaning equipment used to clean food contact surfaces and walls/floors

  • Chemicals used from non-nominated suppliers.

  • Clean as you go' policy not evident

  • Minor build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors. (

  • Major build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors

  • Ingrained build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors

  • Sanitiser not available/ in use

  • Cleaning equipment in a dirty condition.

DISHWASHING

  • Dishwasher items are not checked to ensure that they emerge 'hot to touch' and free from food or lipstick.

  • Dishwasher items are not allowed to air dry.

  • Seals, jets, interior surfaces and filters are not maintained to ensure they are clean and effective

  • Checks to water softening, detergent and rinse not made at start of session.

  • Dishwasher not operative or defective and not reported.

  • Cool or dirty water used for manual cleaning

  • Manual cleaning taking place in non designated sinks.

ADMINISTRATION

  • Critical Food Safety Due Diligence records not completed

STAFF KNOWLEDGE - FOOD SAFETY

  • Food Hygiene awareness training or staff induction records not up to date or available for inspection

  • The chef on duty was unable to demonstrate understanding of an essential food safety process

  • General food safety knowledge of staff indicated that further training was needed

STAFF KNOWLEDGE - ALLERGENS

  • Allergen information was not up to date

  • Food allergies and Intolerance signposting was not displayed

  • What do you do if a customer asks if there is an allergen in their meal?

  • Are there any purple boards in the kitchen?

  • How do you process an allergen meal?

  • How are substitutions managed for allergens?

HEALTH & SAFETY

  • Are copies of the H&S law poster and H&S policy statement on display, completed, in date and signed with correct details?

  • Are all statutory testing certificates in place and current?

  • Has the front of house diary been completed & relevant sections signed off?

  • All risk assessments applicable to site activities have been reviewed by the GM in the past 12 months

  • Staff can demonstrate good knowledge / understanding for carrying out medium to high risk tasks as outlined in the risk assessments

  • 'Use of Power Tools' been included within the site risk assessment folder, Reviewed by the GM and briefed to team

  • Where necessary have the premises implemented appropriate control measures in relation to the management of noise at Work?

  • Have all accidents/incidents been reported to the Manager, logged on the back-office reporting system, and actions taken to prevent recurrence?

  • Are all front and back of house areas being effectively managed to control the risk of slips, trips and falls.

  • Are the customer toilets in a clean and safe condition?

  • Is broken glass being disposed of safely?

  • Are suitable first aid arrangements in place?

  • PPE available, with staff awareness of why / when it is required,

  • Are gas cylinders being stored safely

  • Are lifts and hoists being used correctly and safe systems of work followed, including access to high levels?

  • Are ladders on the premises in good condition and fit for purpose?

  • Are beer lines being cleaned correctly and procedures followed?

  • Are all deliveries and transfer of crates, barrels and food being carried out correctly and associated hazards controlled in relation to manual handling & Delivery Risk Assessments

  • Is the storage and movement of all crates, barrels and food deliveries being carried out correctly and associated hazards controlled in relation to manual handling and control of associated hazards

  • Are only authorised chemicals being used at the premises and chemicals being stored correctly and COSHH guidelines followed?

  • Are subterranean cellars fitted with CO2 alarms?

  • Have any defects to facilities or equipment posing an imminent risk of injury been observed without a suitable plan of action or been made safe?

  • Are baby changing units and high chairs in a clean , safe and secure condition?

  • Are gas patio heaters being used correctly and associated gas cylinders stored safely?

  • Are controls in place to manage the risk of Legionella?

  • Are there any obvious risks to children within the venue, in particular the gaps between the balustrades?

  • Are tumble dryer or washer dryer filters clear from fluff?

  • Are there any other issues that you feel need to be raised?

LICENSING

  • Is a certified copy of the Premises Licence summary displayed at the premises?

  • Is a full copy of the premises licence available?

  • Are management aware of the conditions attached to the licence and are they being adhered to by the premises?

  • Is a Section 57 Notice on display, next to the Premises Licence Summary

  • Do all Personal Licence Holders carry on their person their personal licence ready for inspection.

  • Are price lists provided to comply with Trading Standards requirements?

  • Evidence of adherence to Company policy in respect of under age sales

  • Is a Form of Authorisation completed for all employees?

  • Have employees received appropriate training in relation to licensing matters and are records available to reflect the training?

  • Is CCTV operational and the relevant signage is on view?

  • Is the incident and due diligence log being completed fully as required? (

  • Are all changes in levels to floors in the public area highlighted?

  • If applicable on door staff nights only, is the relevant sections regarding the condition of floors, stairs & toilets been completed in the door staff due diligence log book

  • Outside of trading hours and particularly where site is a multiple bar operation, are any open bottles sealed to prevent alcohol

. EQUALITY

  • Are disabled facilities provided operational and in working order?

  • Is the disabled toilet clean, operational and free from storage?

FIRE SAFETY

FIRE RISK ASSSESSMENT

  • Is the premises fire risk assessment available?

  • Have the hazards and deficiencies recorded within the fire risk assessment been suitably controlled or eliminated with all required actions completed?

FIRE ALARM AND DETECTION

  • Are the Fire Alarm and Fire Detection systems operational?

  • Is a fire alarm zone plan available in the correct location?

  • Are all fire detectors not obstructed or covered and all areas covered by appropriate detection?

ACTIVE MONITORING

  • Is the fire precautions checklist being completed on a daily basis?

  • Are all plant rooms free from combustible materials?

FIRE TRAINING

  • Have all employees received fire safety training at induction (including door staff) and at routine intervals following as documented in the fire log book, not the online system?

  • Has a fire evacuation drill taken place in the last six months?

MEANS OF ESCAPE

  • Are fire access and egress routes free of obstructions, stock and waste products?

  • Are all fire exit doors unlocked and available for use?

  • Are all internal fire doors in good condition with self-closing devices operating correctly and closing effectively in the frame?

  • Are the safe capacity limits for trade areas documented within the fire risk assessment?

  • Are appropriate and adequate fire exit signage, fire action notices and general fire signage in place?

SMOKING

  • Is the no smoking policy being followed and is smoking being managed in outside smoking areas?

GENERAL FIRE SAFETY

  • Are there any other fire issues that you feel need to be raised?

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.