• Conducted on

  • Prepared by

  • Location
  • Inspected by

General Health and Safety

  • Health and safety boards up to date?

  • Emergency exits not obstructed?

  • Kitchen free from dust/dirt, including floor?

  • Kitchen free from insect or rodent activity?

  • No Shipping/External boxes in food preparation area?

  • Add media

Dry Food Storage and Handling

  • All perishable items in storage are clearly labeled? <br>

  • All dry goods stored over 6" off ground?

  • No open packages in dry food storage area? <br>

  • Food containers in good condition, safe and no signs of tampering or dents?

  • Shelving units in good working (I.e. not sagging)?

  • Add media

Refrigerator/freezer food handling

  • Refrigerator temprature holding between +4 and 0 Celcius ?<br>

  • Freezer temperature holding between -18 and -14 Celcius ?

  • Are all cold storage areas neat and tidy with food products stored off the ground and not in contact with wall surfaces?

  • All perishable items in storage, clearly labeled with: Name, Date of purchase. & Use by date (no later than 72 hours)?

  • Items are covered during thawing? <br>

  • Frozen foods, once thawed are not refrozen?<br>

  • Food is in good condition, safe and no signs of tampering?

  • No personal items are stored in the cooler/freezers? <br>

  • Add media

Food Preparation Safety?

  • Sanitizer pails meet the PH requirement?

  • Sanitizer bottles meet the PH requirement?

  • Raw products are thawed separately from cooked products to prevent cross-contamination?

  • No personal belongings stored in preparation area?

  • Separate, labeled cutting boards for raw meats, vegetables and ready-to-eat foods?

  • Log temperatures of cooking times & temperature available and updated?

  • Dish cloths not left on counters near food?

  • Add media

Food service employees

  • Employees wearing proper PPE? (Hair nets, non-slip shoes, uniforms and gloves) <br>

  • Worker sanitizes food prep area after handling raw food? <br>

  • Worker washes hands after coughing, sneezing or any other form of contamination?

  • Worker not smoking, eating or chewing gum in the food preparation area?

  • Workers not wearing any jewelry prior to commencing direct food handling?

  • No personal belongings in area near food?

  • Worker using proper gloves for task at hand?<br>

  • Workers have no visible signs of infection, cold, illness, or open sores?

  • Add media


  • Sanitation station working properly? <br>

  • Dishwasher working properly ? <br>

  • Ovens working properly? <br>

  • Safety guards in place where necessary on machines?

  • Knives stored in designated locations?

  • Warming units working properly? <br>

  • All drains are clear, free flowing and plumbing maintained?

  • Pest control equipment functioning properly?

  • No cracked or chipped dishes, glasses or utensils present? <br>

  • All equipment is clean & in sanitary condition?

  • Serving or preparation equipment and utensils stored upside down or under food prep area?

  • Add media

Cleanliness and hygiene

  • All hand sinks are provided with soap and paper towels? <br>

  • Cooking surfaces are cleaned at least once a day? <br>

  • Dishwasher area cleaned at least once a day?<br>

  • Food contact surfaces are cleaned after each use?

  • Cleaning rags are in proper area (kitchen-red, dining room-blue, prep areas-green)?

  • Kitchen appears free of signs of pests/rodents (eggs/larvae/feces)?

  • Clean linen stored in clean, dry area?

  • Walls and ceilings clean, without chipped paint or holes?

  • Add media

Waste Disposal

  • Waste area clean?

  • Garbage cans not being over filled?

  • Broken glass in puncture proof container before discarded?

  • Add media

Gen Chemical Electrical Safety

  • Electrical panels accessible and not blocked?

  • All chemicals clearly labelled?

  • MSDS available and up-to date?

  • Eye-wash stations available?

  • Chemical and cleaning equipment stored properly?

  • All lights in food prep areas are clean & shielded?

  • Add media


  • Refrigerator and Freezer temperature logs kept up to date?

  • Dishwashing/Sanitizing Machine Logs up-to-date?

  • Cleaning logs are signed off?<br>

  • Add media


  • General Observations / Comments

  • Add media

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.