Title Page

  • Site conducted

  • Conducted on

  • Prepared by

GENERAL

  • Does the restaurant have a Certificate of Acceptability

  • Is the COA displayed or easily accessible

  • Does the restaurant have a health and safety file

  • Does the restaurant have the appropriate health and safety teams

  • All distribution boards secured

  • Is a current copy of the electrical COC attached to the electrical distribution board

  • Any loose wiring that may pose a hazard in the restaurant area

HYGIENE

  • Has the restaurant had a hygiene audit done by FCS

  • Date of last audit

  • Percentage of last audit

  • Is there a corrective action plan on failed areas

  • Are all kitchen staff trained on food hygiene practices

  • Kitchen floors are clean with only acceptable levels of operational working dirt

  • Is the food preparation areas, including hot areas, visibly clean

  • Is the kitchen ceiling free from holes and missing ceiling panels

  • Is there a wash basin for staff to wash their hands

  • Does the wash basin have hot and cold water, soap and paper towels

  • Chemicals stored separately from food areas

FRIDGE/FREEZER

  • Are there temperature records for the fridge and freezers

  • External walls of the fridges in good state of repair

  • Internal walls and floors in good state of repair

  • Rubber seal on the door in good state of repair

  • No food is stored on the floor, all food is stored off the floor on shelving or pallets

  • Cooling unit is free from dirt build up

  • There is no visible dirt build up within the fridge

  • Floors are clean within the fridge

  • All shelves are clean from dirt build up

  • Does food stored in the fridges have food labels

  • Raw food is stored below cooked foods

  • Meats are separated accordingly from other meats ie: fish

  • Is the fridge and freezer free from any expired foods

DRY STORE

  • Dry store area visually clean from dirt

  • Internal floor and walls in good state of repair

  • All shelves clean from dirt build up

  • Floors clean within the dry store

  • No food is stored on the floor, all food is stored off the floor on shelving or pallets

FIRE SAFETY SYSTEMS

  • Is there a gas isolation valve

  • Are staff trained in gas shutdown procedures

  • Is there a sign to indicate where the the gas isolation valve is located

  • Do staff know where the gas isolation switch is

  • Is there a gas detection unit in the kitchen

  • Is the gas detection unit working correctly

  • Does the outlet have a fire suppression system over the hot cooking areas

  • Is the fire suppression system in the cocked or ready position

  • Are the nozzles of the suppression system directed in the correct direction

  • Is the system serviced every six months

  • Date of last service

  • Is there a fire blanket(s) located within the kitchen

  • Is there fire extinguishers located within the kitchen

  • Are the fire extinguishers sealed

  • Is the fire equipment free from obstructions

  • Smoke detection system in good state of repair

  • Sprinkler system in good state of repair

  • Are emergency exits clear

  • Is there adequate emergency signage within the kitchen

  • Break glass release box or door release in good state of repair

OTHER AREAS OF CONCERN OR NOTED

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INSPECTION COMPLETED

  • Completed by

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