Information
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Conducted on
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Document No.
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Location
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Inspected by
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Prepared by
General Health and Safety
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Health and safety boards up to date?
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Emergency exits not obstructed?
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Kitchen free from dust/dirt, including floor?
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Kitchen free from insect or rodent activity?
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No Shipping/External boxes in food preparation area?
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No expired food?
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Dry Food Storage & Handling
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All perishable items in storage are clearly labeled? <br>
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All dry goods stored over 6" off ground?
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No open packages in dry food storage area? <br>
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Food containers in good condition, safe, no signs of tampering or dents?
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Shelving units in good working (I.e. not sagging)?
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Refrigerator / Freezer Food Handling
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Refrigerator temp holding between +4 and 0 C ?<br>
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Freezer temperature holding between 39.2 - 32 F (-18 and -14 C)
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All cold storage areas: neat & tidy with food products stored off the ground & not in contact with wall surfaces?
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All perishable items in storage: clearly labeled with: Name, Date of Purchase & Use By date (no later than 72 hours)?
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Items are covered during thawing? <br>
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Frozen foods, once thawed are not refrozen?<br>
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Food is in good condition, safe and no signs of tampering?
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No personal items are stored in the cooler/freezers? <br>
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Food Preparation Safety?
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Sanitizer pails meet PH requirement or get changed out min every 2 hours?
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Raw products are thawed separately from cooked products to prevent cross-contamination?
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No personal belongings stored in preparation area?
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Separate, labeled cutting boards for: raw meats, vegetables, & ready-to-eat foods?
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Dish cloths not left on counters near food or in equipment?
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Food Service Employees
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Employees wearing proper PPE? (Hairnets, non-slip shoes, uniforms and gloves) <br>
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Worker sanitizes food prep area after handling raw food? <br>
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Worker washes hands after coughing, sneezing or any other form of contamination?
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Worker not smoking, eating or chewing gum in the food preparation area?
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Workers not wearing any jewelry prior to commencing direct food handling?
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No personal belongings in area near food?
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Worker using proper gloves for task at hand?<br>
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Workers have no visible signs of infection, cold, illness, or open sores?
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Equipment
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Sanitation station working properly? <br>
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Dishwasher working properly ? <br>
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Ovens working properly? <br>
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Safety guards in place where necessary on machines?
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Knives stored in designated locations?
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Warming units working properly? <br>
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All drains are clear, free flowing and plumbing maintained?
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Pest control equipment functioning properly?
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No cracked or chipped dishes, glasses or utensils present? <br>
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All equipment is clean & in sanitary condition?
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Serving or preparation equipment and utensils stored upside down or under food prep area?
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Cleanliness and hygiene
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All hand sinks are provided with soap and paper towels? <br>
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Cooking surfaces are cleaned at least once a day? <br>
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Dishwasher area cleaned at least once a day?<br>
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Food contact surfaces are cleaned after each use?
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Cleaning rags are in proper area (kitchen-red, dining room-blue, prep areas-green)?
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Kitchen appears free of signs of pests/rodents (eggs/larvae/feces)?
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Clean linen stored in clean, dry area?
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Walls and ceilings clean, without chipped paint or holes?
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Any porous items/paper covered with sheet protector or laminated?
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Waste Disposal
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Waste area clean?
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Garbage cans not being over filled?
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Broken glass in puncture proof container before discarded?
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Gen Chemical Electrical Safety
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Electrical panels accessible and not blocked?
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All chemicals clearly labelled?
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MSDS available and up-to date?
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Eye-wash stations available?
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Chemical and cleaning equipment stored properly?
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All lights in food prep areas are clean & shielded?
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Logs
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Refrigerator and Freezer temperature logs kept up to date?
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Dishwashing/Sanitizing Machine Logs up-to-date?
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Cleaning logs are complete (no blanks), signed off if required?
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Miscellaneous
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No tape adhesive residue
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Any floor tape is intact/wipeable
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