Title Page
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Site name
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Site number
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Who is conducting the inspection
Food Safety
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Food hygiene practice
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Structure, cleanliness and pests
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Confidence in management following legal requirements within the kitchen
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Us hair untidy, dirty, not tied back, too long or uncovered
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Are Team Members removing PPE clothing before leaving site
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Are we storing Outdoor clothing/ personal belongings away from kitchen
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Do we have PPE for visitors entering kitchen
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Are the team tasting food with clean utensils
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Are the wash basins unobstructed?
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Is there soap in the dispensers by wash basins
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Is the staff room clean
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Are the Team wearing Jewellery or false nails and exposed (including watch) except plain wedding ring, sleeper earrings.
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Are blue plasters/ dressings being used to cover cuts etc
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Is the kitchen uniform clean
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Are the team following good practice in regards to food hygiene and preventing cross contamination
Purchase & Delivery
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Is Food being purchased from a non-approved supplier?
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Is chilled food being accepted above 7 degrees and frozen accepted warmer that -18 degrees
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Are there signs of food products being accepted beyond 'best before/ use by' date
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Is food being accepted with evidence of damage or inadequate packaging or signs of contaminating
Stock control
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Are there signs of incorrect Stock Rotation
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Is raw food being stored correctly (not with cooked or ready to eat food)
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Presence of chilled high risk food outside of shelf like
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Is food decanted from opened cans to prevent metal contamination of contents
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Correct labelling for chilled/ frozen food
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Is appropriate action being taken when a fridge exceeds 7 degrees
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Is food being held in freezer at correct temp (-16 or colder)
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Is there presence of low risk / ambient food outside of shelf life?
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Is appropriate action being taken when freezer exceeds critical limit
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Is food stored/wrapped/covered so as to prevent a risk of contamination
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Food which has defrosted has been refrozen
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Freezer requires defrosting
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Food stored in damaged packaging
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Unfit food or unmarked unsalable food found on site i.e. mouldy food.
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Presence of food outside shelf life - ambient (dry goods)
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Food stored on the floor (dry goods).
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Dry/ambient stored food incorrectly labelled
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Are the Team Storing Chilled and Frozen foods within 30 minutes of delivery
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Temperature of food which should be held chilled found above 7°C
Defrosting
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Defrosting food is labelled correctly, covered or evenly spaced and single layered
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Is the Food being thoroughly defrosted before cooking/reheating or defrosting at ambient
Food Preparation
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Are correct colour coded boards/utensils being used
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Are Boards, utensils or other food contact surfaces being cleaned and sanitised between different products.
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Is there adequate separation between raw and cooked/ready to eat products
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Is Food being prepared in an area where there is NO structure which presents a risk of foreign body contamination
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is there evidence that ready to eat foods are held at ambient temperature for too long
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Clean chopping boards are racked upright when not in use and free of damage
WASHING PRODUCE
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Washed produce are stored in clean, dry, covered container
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Is the produce washed in cold running water in the food prep sink
COOKING
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Upon completion of cooking, food is immediately served, hot held or cooling procedure commenced.
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Core temperature of 75°C for 30 seconds or hotter reached
COOLING
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Food cooled from 63°C to 7°C and below within 90 minutes without appropriate action taken
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Is Food exposed to a risk of cross contamination post cooking.
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Hot food placed directly in chiller to the detriment of stored product.
REHEATING
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Bain Marie's, warming cupboards, hot holding equipment used to reheat foods
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Is food being reheated more than once
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In-house cooked product re-used to extend shelf-life
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Is food reheated to a core temperature of min. 75°C. or 82°C in Scotland
FREEZING
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Has food reached 10°C or colder before freezing.
HOT HOLDING
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Hot holding equipment has reached its operating temperature before use
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"Topping up" observed
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Food which has fallen below 65°C has not been consumed and is discarded.
DISPLAY - COLD/AMBIENT
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Displayed chilled food temperatures maintained below 7°C.
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High risk foods displayed at more than 7°C for longer than 3 hours
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Chilled display unit used before reaching correct operating temperature.
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Displayed chilled food stored above load limit
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Chill display unit used to cool ambient or hot products.
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Risk of cross contamination presented to displayed chilled food.
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Topping up' observed.
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Serving spoons/tongs dirty
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Food in display units not adequately screened/protected.
FINAL SERVICE TO GUEST
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Evidence of cross contamination from hands, cloths, crockery, cutlery or glassware
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Damaged, dirty or defective trays, crockery, cutlery or glassware used
TEMPERATURE
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Probe thermometer is available and sanitised before taking food temperatures.
FOREIGN OBJECT PREVENT
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Preparation areas are thoroughly swept and cleaned down after completion of maintenance work.
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Damaged utensils and equipment in use
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Presence of practices likely to present a risk of foreign body contamination
GLASS & CROCKERY
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Glass and crockery breakages are handled correctly.
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Is glassware stored upside down on plastic matting.
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Is glassware stored above food products.
RAW SHELL EGGS
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Lion Quality standard eggs or eggs from an approved scheme must be used.
ICE HANDLING
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Ice scoop is stored in clean dry container.
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Use of glass as an ice scoop.
FSA E.COLI GUIDANCE
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Segregated raw meat preparation area or segregation of activity with time controls
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Designated raw meat handling equipment and utensils
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Adequate cleaning and disinfection of raw meat prep areas and equipment
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Correct use of tongs and utensils on the grill
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Raw meat being washed
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Sufficient hand washing being carried out during preparation of raw meat/veg
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Correct vegetable salad and garnish washing procedures in place
LAYOUT & SEGREGATION
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Kitchen layout allows adequate separation of raw and cooked/ready to eat food handling stations
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Kitchen has a dedicated food preparation sink with fresh cold running water
WALLS
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Are there missing/cracked/damaged wall tiles
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The walls are continuous, smooth or cleanable surfaces in all places
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Dampness or mould growth to wall surfaces
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Is there structural movement to walls
FLOORS
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Suitable and undamaged floor coverings, The floors are continuous, smooth and cleanable surfaces in all places
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Non- Absorbent floor finishes
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Even floor finishes
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Wall/floor junctions easy to clean
CEILINGS
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Are the Ceiling covering damaged
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Dampness found on ceiling surfaces
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is there excessive staining of ceiling structure/evidence of recent water leak
LIGHTING & VENTILATION
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Is there broken, inadequate or defective lighting
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Is there uncovered or missing diffusers to lights
DRAINAGE & PLUMBING
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Is there defective or insufficient ventilation or extraction
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Is there a missing grease filter to ventilation canopy
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Is there a blocked drains or pipes (in food room) & Broken or defective plumbing or drainage
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Is there an absence of potable water
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Sufficient hand wash basins to each food area
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Hand wash basin in food areas are provided with hot and cold running water
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Glasswasher is operating effectively
FRIDGES & FREEZERS
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Do the Fridge/freezer hold target temperature
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Is there poor condition of fridge/Freezer including shelving, racking, seals, damage to lids/fabric
EQUIPMENT
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Is there broken, rusting or damaged cooking equipment
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Hot holding/cooking equipment capable of achieving target temperature
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Is there condition of other worn / damaged equipment or work surface: not fit for use
WC - PUBLIC
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Satisfactory provision of guest toilet facilities
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Hand wash basin provided with hot and cold running water. Soap and hand drying facilities
STAFF AREAS
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Adequate provision for storage of team members' clothing
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Unsatisfactory provision of team members' toilet facilities
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Hand wash basin available within the team members' toilets with immediate hot and cold running water
PEST CONTROL
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Adequate structural proofing against pest infestation
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External Surrounding of food premises encourage pest infestation
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Refuse collected regularly, area kept clean,sufficient bins and have fitted lids
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Evidence of pests found on site
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Good housekeeping maintained.
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Refuse from food areascleared away on a regular basis.
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EFK not maintained, or cleaned weekly
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Unscreened doors and windows to food rooms kept open.
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Baits/traps handled by team members.
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Is there Insufficient or poorly segregated internal waste containers.
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Are the Pest contractors recommendations actioned or Pest Operating Procedure implemented
CLEANING
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Cleaning chemical not segregated from stored food.
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Cleaning regime/schedule not available, items missing or clearly not in use (
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Correct chemicals not being used (or incorrect dilutions/ contact times) for tasks as per cleaning schedule.
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Cleaning chemicals stored in food or unmarked containers.
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Soiled cleaning cloths used
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The same cleaning equipment used to clean food contact surfaces and walls/floors
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Chemicals used from non-nominated suppliers.
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Clean as you go' policy not evident
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Minor build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors. (
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Major build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors
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Ingrained build up of grime, grease, food debris etc. to food contact surfaces, equipment, walls, floors
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Sanitiser not available/ in use
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Cleaning equipment in a dirty condition.
DISHWASHING
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Dishwasher items are not checked to ensure that they emerge 'hot to touch' and free from food or lipstick.
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Dishwasher items are not allowed to air dry.
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Seals, jets, interior surfaces and filters are not maintained to ensure they are clean and effective
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Checks to water softening, detergent and rinse not made at start of session.
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Dishwasher not operative or defective and not reported.
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Cool or dirty water used for manual cleaning
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Manual cleaning taking place in non designated sinks.
ADMINISTRATION
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Critical Food Safety Due Diligence records not completed
STAFF KNOWLEDGE - FOOD SAFETY
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Food Hygiene awareness training or staff induction records not up to date or available for inspection
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The chef on duty was unable to demonstrate understanding of an essential food safety process
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General food safety knowledge of staff indicated that further training was needed
STAFF KNOWLEDGE - ALLERGENS
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Allergen information was not up to date
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Food allergies and Intolerance signposting was not displayed
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What do you do if a customer asks if there is an allergen in their meal?
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Are there any purple boards in the kitchen?
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How do you process an allergen meal?
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How are substitutions managed for allergens?
HEALTH & SAFETY
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Are copies of the H&S law poster and H&S policy statement on display, completed, in date and signed with correct details?
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Are all statutory testing certificates in place and current?
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Has the front of house diary been completed & relevant sections signed off?
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All risk assessments applicable to site activities have been reviewed by the GM in the past 12 months
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Staff can demonstrate good knowledge / understanding for carrying out medium to high risk tasks as outlined in the risk assessments
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'Use of Power Tools' been included within the site risk assessment folder, Reviewed by the GM and briefed to team
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Where necessary have the premises implemented appropriate control measures in relation to the management of noise at Work?
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Have all accidents/incidents been reported to the Manager, logged on the back-office reporting system, and actions taken to prevent recurrence?
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Are all front and back of house areas being effectively managed to control the risk of slips, trips and falls.
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Are the customer toilets in a clean and safe condition?
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Is broken glass being disposed of safely?
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Are suitable first aid arrangements in place?
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PPE available, with staff awareness of why / when it is required,
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Are gas cylinders being stored safely
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Are lifts and hoists being used correctly and safe systems of work followed, including access to high levels?
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Are ladders on the premises in good condition and fit for purpose?
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Are beer lines being cleaned correctly and procedures followed?
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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
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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
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Are only authorised chemicals being used at the premises and chemicals being stored correctly and COSHH guidelines followed?
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Are subterranean cellars fitted with CO2 alarms?
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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?
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Are baby changing units and high chairs in a clean , safe and secure condition?
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Are gas patio heaters being used correctly and associated gas cylinders stored safely?
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Are controls in place to manage the risk of Legionella?
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Are there any obvious risks to children within the venue, in particular the gaps between the balustrades?
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Are tumble dryer or washer dryer filters clear from fluff?
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Are there any other issues that you feel need to be raised?
LICENSING
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Is a certified copy of the Premises Licence summary displayed at the premises?
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Is a full copy of the premises licence available?
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Are management aware of the conditions attached to the licence and are they being adhered to by the premises?
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Is a Section 57 Notice on display, next to the Premises Licence Summary
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Do all Personal Licence Holders carry on their person their personal licence ready for inspection.
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Are price lists provided to comply with Trading Standards requirements?
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Evidence of adherence to Company policy in respect of under age sales
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Is a Form of Authorisation completed for all employees?
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Have employees received appropriate training in relation to licensing matters and are records available to reflect the training?
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Is CCTV operational and the relevant signage is on view?
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Is the incident and due diligence log being completed fully as required? (
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Are all changes in levels to floors in the public area highlighted?
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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
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Outside of trading hours and particularly where site is a multiple bar operation, are any open bottles sealed to prevent alcohol
. EQUALITY
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Are disabled facilities provided operational and in working order?
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Is the disabled toilet clean, operational and free from storage?
FIRE SAFETY
FIRE RISK ASSSESSMENT
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Is the premises fire risk assessment available?
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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
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Are the Fire Alarm and Fire Detection systems operational?
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Is a fire alarm zone plan available in the correct location?
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Are all fire detectors not obstructed or covered and all areas covered by appropriate detection?
ACTIVE MONITORING
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Is the fire precautions checklist being completed on a daily basis?
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Are all plant rooms free from combustible materials?
FIRE TRAINING
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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?
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Has a fire evacuation drill taken place in the last six months?
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Ask a member of the kitchen team what they would do if a fryer caught fire?
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Ask a member of the bar team what they would do if they discovered a fire?
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Ask the GM or DM what they need to do on the fire alarm sounding and discovering a fire?
MEANS OF ESCAPE
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Are fire access and egress routes free of obstructions, stock and waste products?
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Are all fire exit doors unlocked and available for use?
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Are all internal fire doors in good condition with self-closing devices operating correctly and closing effectively in the frame?
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Are the safe capacity limits for trade areas documented within the fire risk assessment?
- Compliant
- Non-Compliant
- N/A
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Are appropriate and adequate fire exit signage, fire action notices and general fire signage in place?
SMOKING
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Is the no smoking policy being followed and is smoking being managed in outside smoking areas?
GENERAL FIRE SAFETY
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Are there any other fire issues that you feel need to be raised?
