Title Page

  • Client / Site

  • Date

  • Inspected by

  • Location
  • Instructions

    1. Conduct a food safety inspection by answering the questions accordingly.
    2. Add Photos and Notes by clicking on the Paperclip icon
    3. To add a Corrective Measure click on the Paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date
    4. Complete audit by providing digital signature
    5. Share your report by exporting as PDF, Word, Excel or Web Link.

Food Safety – Level 3

  • Cross contamination is not observed

  • No significant pest activity

  • All food must be cooked or heated to the proper internal cooking temperature

  • Cold food held <5°C and within documented 4 hour hold time

  • Hot food held >60°C and within documented 4 hour hold time

  • Temp controlled food using only time for food safety must have documented procedures and be within 4 hour hold time

  • Only approved ingredients or food evident

  • TM not observed working with symptoms of illness or infection

  • Hand washing conducted as required

  • Food handling TM with bandage on hand must wear gloves

  • Thermometers in use are calibrated

  • Restaurant has electric power

  • Proper sanitizing in 3 step sink

  • Raw protein and other wiping cloths are never mixed

  • Water is from an approved source

  • Hot water is available in the 3 compartment sink

  • Dedicated hand wash sink BOH

  • No sewage backup (restaurant or kitchen drains)

  • No significant pest activity

  • Minimum of one functioning toilet available

  • Hot carry over procedures for approved ingredients are followed by the team

Local Standards/Health & Safety – Level 3

  • All fire routes and doors are clear and accessible, unlocked and functioning correctly

  • No manipulation of company records (training, CCPs etc.)

  • Person in charge is fully trained

  • Delivery drivers comply with local training and licensing

  • ACE audit unable to be completed

Brand Standards – Level 3

  • Core menu items are all available at all times

  • Fry basket is not full beyond the oil level

  • Pizza is not raw or burnt

Sign Off

  • Inspected by: (Full Name and Signature)

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.