Title Page
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Site conducted
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Enter Dining Venue
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Chef on Duty
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Conducted on
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Prepared by
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Auditor Name
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Dish Name
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Presentation consistent and up to standard
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Is portion size consistent with menu
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Plate temperature is correct Hot or Cold specific to dish ordered
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Timing of from order to delivery
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BSA Standards
Appetizer 10 min
Entrée w/o App 15 min
dessert 5 min
Breakfast 10 min -
Item cooked to proper temperature
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Was dish seasoned correctly
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Was dish prepped according to kitchen standard (knife cuts, proper product)
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Was the dish as described on the menu
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Cook who prepared
