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Inspection

STORAGE AREAS, ATTIC

Are floors clean, dry and in good condition?

Are aisles free of boxes or clutter?

Are electrical panels accessible and properly labeled?

Are doors and latches working properly?

Are products or supplies properly stored? (Light items on top, arranged to avoid toppling.)

Is shelving in good condition?

Are combustibles kept away from heat sources? (Heating unit, hot water, tank, electrical boxes, etc.)

Are outlets, switches and electrical components working properly?

Are ladders in good condition and properly stored?

Are chemicals separated from foodstuffs?

Is trash compactor in good repair?

Is first aid kit adequately stocked and accessible?

Are lights working properly?

FOOD PREPARATION AND COOKING AREA

Are floors clean, dry and in good condition?

Are aisles free of clutter?

Are drain screens being cleaned regularly?

Are doors and latches working properly?

Is food preparation and storage equipment in good repair?

Is the grill and fryer exhaust system clean and in good repair?

Has Ansul extinguishing system been inspected and serviced within the last 6 months?

Have portable fire extinguishers been inspected and serviced within last year?

Are combustibles kept away from heat sources? (Ovens, grill, fryer, toaster, etc.)

Are outlets, switches and electrical components working properly?

Are lights working properly?

DINING AND RESTROOM AREAS

Are floors clean, dry and in good condition?

Are highchairs, tables and seating in good condition?

Are floor mats in good condition? (Lay flat, smooth edges)

Is product display equipment in good repair? (½ gallon cases, shelving, cooler doors, etc.)

Are exit signs illuminated?

Are outlets, switches and electrical components working properly?

Are fixtures in restrooms in good condition?

Are lights working properly?

OUTSIDE SEATING AREAS/ PLAYGROUND

Are walking surfaces clean, dry and in good condition?

Are tables and seating in good condition?

Are gates and access passage locked?

Is playground equipment in good condition? (No missing parts, holes or tears, sharp objects, clean, etc.)

Is playground equipment inspected on a daily basis?

Is playground area clean and free of debris or clutter? (Balls returned to pit area)

Are proper signs in place?

Are lights working properly?

EXTERIOR (WALKWAYS AND PARKING LOT) OK Needs Improvement Date of Correction

Are sidewalks and curbs in good repair?

Is landscaping trimmed away from walks and to eliminate possible hiding places?

Is the parking lot free of potholes or tripping hazards?

Is the dumpster area in good condition?

Is the garden hose properly stored?

Are outside lights working properly?

SAFE WORKING PRACTICES

Do employees demonstrate a team approach to preventing accidents?

Are spills or dropped items cleaned up promptly?

Are “Wet Floor” warning signs displayed when needed?

Are employees wearing proper footwear?

Are floors thoroughly cleaned at closing?

Are employees instructed in proper lifting techniques?

Do employees “practice” proper lifting techniques?

Is cooking oil at room temperature before changing or straining?

Are knives cleaned safely? (Not left in soapy water)

Are slicers cleaned and stored properly?

Are employees instructed in the proper use of slicers?

Are all cleaning supplies properly labeled?

Do employees know where Material Safety Data Sheets are kept?

Do employees practice safe ladder usage?

Do employees use a mechanical hand when changing marquee?

Are proper posters displayed? (OSHA, Workers’ Compensation, etc.)

For ice-cream dipping restaurants:

Are squares “tempered” before placed in dip cabinets?

Are squares “rotated” as needed?

Do employees place hip against dip cabinet for leverage when dipping?

Is ice cream temperature in dip cabinets kept in the proper temperature range?

Have all maintenance issues been reported as required?

FOLLOW-UP

Have the hazards that were identified last month been corrected? (If “NO”, specify which hazards by adding a note)

Have maintenance-related items been reported, called in or entered on the restaurant computer?

Have unsafe practices been addressed with all employees?

COMPLETION

Recommendations or Overall Assessment

Name & Signature of Inspector/ Responsible Personnel

Restaurant Food Safety Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 113

A restaurant food safety checklist is used to assess if proper food preparation and safe working practices are done by staff. Use this checklist to ensure that all areas in the facility such as restrooms, dining areas, cooking areas, exterior areas, are kept clean and monitor if found hazards from the previous inspection have been corrected.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Inspection

STORAGE AREAS, ATTIC

Are floors clean, dry and in good condition?

Are aisles free of boxes or clutter?

Are electrical panels accessible and properly labeled?

Are doors and latches working properly?

Are products or supplies properly stored? (Light items on top, arranged to avoid toppling.)

Is shelving in good condition?

Are combustibles kept away from heat sources? (Heating unit, hot water, tank, electrical boxes, etc.)

Are outlets, switches and electrical components working properly?

Are ladders in good condition and properly stored?

Are chemicals separated from foodstuffs?

Is trash compactor in good repair?

Is first aid kit adequately stocked and accessible?

Are lights working properly?

FOOD PREPARATION AND COOKING AREA

Are floors clean, dry and in good condition?

Are aisles free of clutter?

Are drain screens being cleaned regularly?

Are doors and latches working properly?

Is food preparation and storage equipment in good repair?

Is the grill and fryer exhaust system clean and in good repair?

Has Ansul extinguishing system been inspected and serviced within the last 6 months?

Have portable fire extinguishers been inspected and serviced within last year?

Are combustibles kept away from heat sources? (Ovens, grill, fryer, toaster, etc.)

Are outlets, switches and electrical components working properly?

Are lights working properly?

DINING AND RESTROOM AREAS

Are floors clean, dry and in good condition?

Are highchairs, tables and seating in good condition?

Are floor mats in good condition? (Lay flat, smooth edges)

Is product display equipment in good repair? (½ gallon cases, shelving, cooler doors, etc.)

Are exit signs illuminated?

Are outlets, switches and electrical components working properly?

Are fixtures in restrooms in good condition?

Are lights working properly?

OUTSIDE SEATING AREAS/ PLAYGROUND

Are walking surfaces clean, dry and in good condition?

Are tables and seating in good condition?

Are gates and access passage locked?

Is playground equipment in good condition? (No missing parts, holes or tears, sharp objects, clean, etc.)

Is playground equipment inspected on a daily basis?

Is playground area clean and free of debris or clutter? (Balls returned to pit area)

Are proper signs in place?

Are lights working properly?

EXTERIOR (WALKWAYS AND PARKING LOT) OK Needs Improvement Date of Correction

Are sidewalks and curbs in good repair?

Is landscaping trimmed away from walks and to eliminate possible hiding places?

Is the parking lot free of potholes or tripping hazards?

Is the dumpster area in good condition?

Is the garden hose properly stored?

Are outside lights working properly?

SAFE WORKING PRACTICES

Do employees demonstrate a team approach to preventing accidents?

Are spills or dropped items cleaned up promptly?

Are “Wet Floor” warning signs displayed when needed?

Are employees wearing proper footwear?

Are floors thoroughly cleaned at closing?

Are employees instructed in proper lifting techniques?

Do employees “practice” proper lifting techniques?

Is cooking oil at room temperature before changing or straining?

Are knives cleaned safely? (Not left in soapy water)

Are slicers cleaned and stored properly?

Are employees instructed in the proper use of slicers?

Are all cleaning supplies properly labeled?

Do employees know where Material Safety Data Sheets are kept?

Do employees practice safe ladder usage?

Do employees use a mechanical hand when changing marquee?

Are proper posters displayed? (OSHA, Workers’ Compensation, etc.)

For ice-cream dipping restaurants:

Are squares “tempered” before placed in dip cabinets?

Are squares “rotated” as needed?

Do employees place hip against dip cabinet for leverage when dipping?

Is ice cream temperature in dip cabinets kept in the proper temperature range?

Have all maintenance issues been reported as required?

FOLLOW-UP

Have the hazards that were identified last month been corrected? (If “NO”, specify which hazards by adding a note)

Have maintenance-related items been reported, called in or entered on the restaurant computer?

Have unsafe practices been addressed with all employees?

COMPLETION

Recommendations or Overall Assessment

Name & Signature of Inspector/ Responsible Personnel