Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Inspection
Kitchen
Hygiene
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Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination.
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All staff well groomed: hair properly confined, no facial hair, no jewelry, nails short and clean, full uniform.
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Employees wearing clean outer garments.
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Employees are in good health with no open cuts, sores, or signs of fever.
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Employees personal items stored away from work areas.
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First Aid is present in area and fully stocked.
Handwashing Station
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Station is easily accessible and unobstructed.
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Hand washing area is clean
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Is there an adequate supply of liquid soap available at all times.
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Are there clear and visible signs reminding individuals to wash their hands properly.
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Are soap and paper towel dispensers in good working condition.
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Paper towel is present in the area
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Handwash sinks are used for hand washing only and effective handwashing by staff is regularly observed.
Food handling
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Wrapping used for ready-to-eat items is kept in a clean area.
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Frequent handwashing takes place when handling ready-to-eat food.
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Proper usage of gloves is observed.
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Correct coloured cutting board is being utilized for items being prepared.
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High risk foods are being prepared in small batches and placed in the fridge immediately after handling/preparation.
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Vegetables/fruits are washed thoroughly using a proper sanitizer to assure proper food hygiene.
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Controls are in place to prevent contamination by chemicals/foreign bodies (e.g. glass, packaging materials, bolts, rust, cleaning chemicals).
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Staff are aware of food allergy hazards.
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Proper traceability procedures are available for all food items utilized in the food production process, from receival (delivery) to exposure (on buffets).
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Eating, drinking, and chewing gum are only evident in designated areas away from preparation, service, storage and ware washing areas.
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Food is cooked to the required safe internal temperature for the appropriate time.
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All foods are protected from potential contamination.
Equipment and Utensils
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Food contact surfaces are cleaned with sanitizer before, during, and after use.
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All equipment (i.e) stoves, grills, tables, sinks, ice machine ect. clean and well maintained.
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Single service utensils are properly stored and dispensed.
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All service utensils are clean, properly stored, maintained and dispensed.
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Dishware and utensils are stocked properly to allow proper air drying.
Ware Washing
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Dish wash machine clean and in good condition
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Plate racks are clean and in good condition
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The machines are equipped with Rinse-Aid & Detergents.
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Wares are stocked to allow proper air drying to take place.
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Manual sink ware washing procedure being followed (wash, rinse, sanitizing)
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Wiping clothes clean, sanitized, stored and maintained properly.
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Pocket thermometers and sanitizer test kit readily available to verify temperatures and concentrations
Garbage and Waste - Pest Control
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Trash containers are lined with plastic bag at all times
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All hard-to-reach areas of the facility (under countertops, equipment, and shelving units) are being cleaned on a frequent enough basis to prevent build-up.
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Keep all areas free of debris, moisture, and visible soil and well lit
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Bins are kept covered
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Garbage removal is frequent to maintain premises in a sanitary condition
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No pest sightings or evidence of pests (droppings, dead bodies, or live pests).
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The garbage bins are clean (interior and exterior).
Temperature Control
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An accurate thermometer, approved for measuring food temperatures is available
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Thawing of food is done using acceptable methods
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Reheat food to a minimum 74c within 2 hours. Hold at minimum 60C
Coolers
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Equipment is clean.
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Items are covered and properly labelled.
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Raw foods are separated from ready-to-eat foods.
Freezers
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Equipment is clean.
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Items are covered and properly labelled
Storage
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All food is stored a minimum 6" off the floor and 6" away from the walls.
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All food is labelled, dated and stored in food grade containers.
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Products are stored in accordance with FIFO/FEFO.
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Area free of expired items.
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Chemicals stored away from food items.
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Chemicals are labeled.
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All food is protect from potential contamination
Documentations
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Logs are completed correctly/up-to-date
Bar
Hygiene
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Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination.
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All staff well groomed: hair properly confined, no facial hair, no jewelry, nails short and clean, full uniform.
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Employees wearing clean outer garments.<br>
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Employees are in good health with no open cuts, sores, or signs of fever.
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Employees personal items stored away from the work areas.
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Is the bar clean.
Handwashing Station
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Station is easily accessible and unobstructed.
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Hand washing area is clean.
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Is there an adequate supply of liquid soap available at all times.
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Are there clear and visible signs reminding individuals to wash their hands properly.
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Are soap and paper towel dispensers in good working condition.
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Handwash sinks are used for hand washing only and effective handwashing by staff is regularly observed.
Equipment and Utensils
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Food contact surfaces cleaned before, during and after use
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All equipment (i.e) blender, ice machine, soda guns, slush machine, coffee machine, etc is clean.
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Ice shovel is stored in a sanitizer bucket with sanitizing solution to maintain cleanliness.
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All service utensils are clean, properly stored, maintained and dispensed.
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Single-service utensils are properly stored and dispensed.
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Dishware and utensils are stocked properly to allow proper air drying
Ware Washing
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Glass wash machine clean and in good condition.
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The machine is equipped with Rinse-aid/Detergent.
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Wiping clothes clean, sanitized, stored and maintained properly.
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Racks for glasses are clean.
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Glasses are clean and in good condition.
Garbage and Waste - Pest Control
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Trash containers are lined with plastic bag at all times
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All hard-to-reach areas of the facility (under countertops, equipment, and shelving units) are being cleaned on a frequent enough basis to prevent build-up.
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Keep all areas free of debris, moisture, and visible soil.
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Bins are kept covered.
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Garbage removal is frequent to maintain premises in a sanitary condition.
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No pest sightings or evidence of pests (droppings, dead bodies, or live pests).
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The garbage bin is clean (interior and exterior) with a functional pedal.
Cooling Equipment
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The thermometer is visible and working.
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Temperature is correct.
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All products are covered and dated.
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The equipment is clean (interior/exterior).
Storage
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All food is stored a minimum 6'' off the floor and 6'' away from the walls.
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All food is labeled, dated and stored in food grade containers.
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Products are stored in accordance with FIFO/FEFO.
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Area free of expired items.
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Chemicals stored away from food items.
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Chemicals are labeled.
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All food is protected from potential contamination.
Documentation
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Logs are current/up-to-date.
Lounge Dining Room
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All staff well groomed: hair, no jewelry, nails short and clean, full uniform.
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Tables are cleaned and disinfected after every guest's use.
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Coffee area is clean and in order.
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coffee pot are clean (external and internal).
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Storage Cubicles for storing food products (teabags, cereals, chips, etc.) are free from dust and food debris.
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Milk (regular and condensed) pots are properly cleaned and maintained (free of milk residues on exterior, etc.)
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The correct procedure for the cleaning of tables by the server with chemicals is done.
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crockery/glassware/jars are cleaned, faced down on clean surfaces
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Cupboard/shelves are clean and in order.
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Products are stored in accordance with FIFO/FEFO
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Chemicals labelled and stored away from food items
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Nu-Foam Sanitizing solution spray bottles and sanitizer buckets are at each side station.
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Nu-Foam Sanitizing solution spray bottles are properly labelled and in good condition
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Sanitizing solution readily available at a minimum of 200 ppm Nu-foam.
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Bins are lined with plastic
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Bins are kept covered
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The staff avoid having personal items in the area
Buffet Units
Cold Unit
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Is the display equipment clean.
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Is the area clean and in good condition.
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The appropriate signs for the food types are present and properly aligned.
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Signs illustrating allergen containing ingredients in foods are displayed.
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Food items are readily available in the units.
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Serving utensils are in good repairs
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Log completed correctly/up-to-date
Hot Unit
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Is the area clean and in good condition.
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Is the display equipment clean.
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The appropriate signs for the food types are present and properly aligned.
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Soup/Porridge units are clean and in good working condition.
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Signs illustrating allergen containing ingredients in foods are displayed.
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Area clean and in good condition? free from gravy stains, spills, etc.
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Serving utensils are in good repairs
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Food items are readily available in the units.
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Log completed correctly/up-to-date
Restroom/Public Area Facilities
Toilet cubicles
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Toilets bowls are clean, free of lime scale and in good condition.
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Toilet cubicle has tissue present.
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The tissue holder is in good condition (free of rust, discoloration, etc.)
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A sanitary napkin bin is present, not full, and in good condition.
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Caution signs are readily available and in the best condition.
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Cupboards by sink are varnished and free of defects.
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No expired chemical products are present in the area.
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Chemicals are labeled.
Faucets and Surrounding Areas
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Taps are sanitary and in good condition (free of defects, discolorations, etc.)
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Mirrors are clean and in good condition (free of cracks, rusting, discoloration, etc.)
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Floral decorations are clean.
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Hand soap dispenser is present, clean (interior and exterior) and functioning well.
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Hand soap is readily available in dispenser.
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Hand towel dispenser is present, clean (interior and exterior) and in good condition.
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Hand towel is readily available in dispenser.
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Hand dryers are clean and functional.
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Sharp objects container is available and properly labeled.
Chemical Storeroom
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Storage area entrance door has proper signage.
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Door is free of defects.
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Throughout room there is no sign of moulds growth.
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Wash basin is clean and in good condition(free of defects, mould-growth, etc.)
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Shelves are clean and in good condition.
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There is a proper area for hanging mops to reduce pest infestation.
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No pest sightings or evidence of pests (droppings, dead bodies, or live pests).
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Chemicals are properly stored.
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Chemicals have proper labels.
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The storage area is adequately lit and ventilated.
Documentation
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The bathroom checklist is readily available for inspection and up-to-date.
Maintenance
Bar
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walls, ceilings and windows clean, well maintained, and in good repair
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Floors clean, well maintained and in good repair.
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The glasswasher final wash temperature is 75C or higher
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Damaged or unapproved utensils have been repaired or replaced.
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The cooler gaskets and door chambers are cleaned and in good condition.
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Refrigerated food are stored at 4C or colder
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A/C Vents are clean and in good condition (free of dust, leakage, is producing cold, and clean (not moldy) air).
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There are no signs of leakage.
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Adequate lighting and ventilation provided throughout the facility
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Handwash sink is equipped with clean hot & cold water?
Kitchen
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walls, ceilings and windows clean. well maintained and in good repair
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Floors clean, well maintained and in good repair
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Handwash sink is equipped with clean hot & cold water?
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Inoperable equipment has been repaired, replaced, or removed from facility.
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Refrigerator thermometer visible and working properly.
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Non-food contact surfaces visibly clean and in good repair ( No signs of rust, dust etc.)
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A/C Vents are clean and in good condition (free of dust, leakage, is producing cold, and clean (not moldy) air).
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Hand washing sink is working properly
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Damaged or unapproved utensils have been repaired or replaced.
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Thermostats on Altoshaam, freezers, and cold units are periodically calibrated.
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Adequate lighting and ventilation provided throughout the facility
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Gasket and door is clean and in good condition
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Refrigerated food are stored ar 4C or cooler
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Refrigerated food are stored at -18C or colder
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Holding hot foods at a minimum of 60C
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Dishwasher machine is operating at 82C or above.
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The foot pedal on the bin is functional.
Lounge
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Ceilings are free of watermarks and uneven surfaces (e.g. Bulging due to water accumulation).
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walls, ceilings and windows clean. well maintained and in good repair
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Light fixtures have approved safety covers.
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Areas are free from leaks.
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Chairs are in good condition (free of defects such as holes, marks, unraveled materials, tilts, etc.).
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Wooden Furniture and are clean, and in good condition (free of defects, well varnished).
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Adequate lighting and ventilation provided throughout the facility.
Buffets
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Display equipment thermometer visible and working properly.
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Warm units are operating at ideal temperature (60C or higher )
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Cold Units are operating at ideal temperature (4C or below )
Restroom/Public Area
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Hot and cold water are readily available at the faucets.
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Faucets are clean and in good condition (free of cracks, rust, mould, etc.)
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Floor tiles are free of pits and water.
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Walls are in good condition (free of holes, dust, cobwebs, etc.)
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Floors clean, well maintained and in good repair
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Dual-flush toilets have push bottoms which are functioning well.
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Toilet Doors are in good condition (free of defects, sturdy, well painted/varnished).
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Hot and cold water is readily available.
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There are no signs of leakage.
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Door hooks in cubicles are present and in good condition.
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Regular toilets flush handle is working and in good condition.
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Ceilings are of good material, properly sealed and free of dust, cobwebs, etc.
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Adequate lighting and ventilation provided throughout the area
Fire
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Evacuation routes are clear.
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There is an adequate supply of fully functional fire extinguishers.
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Fire extinguishers are properly mounted and easily accessible.
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Fire extinguishers are fully charged
