Restaurant Hygiene Inspection

• Audit Title/ Outlet

• Conducted on

  Date

• Prepared by

• Location
  Address

• Instructions:
  ------------------------------
  1. Answer "Yes", "No", "N/A" for the questions below.
  2. Add any 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.

Hygiene of Food Room and Equipment

• Are food rooms and equipment in good condition and well maintained?

  Yes

  No

  N/A

• Are food rooms clean and tidy and do staff clean as they go including difficult areas?

  Yes

  No

  N/A

• Is equipment easy to clean and kept in a clean condition?

  Yes

  No

  N/A

• Are all food and hand contact surfaces e.g. work surfaces, fridge handles, probe thermometers, in good condition and cleaned?

  Yes

  No

  N/A

• Is probe thermometer disinfected regularly?

  Yes

  No

  N/A

• Are suitable approved cleaning chemicals available and stored correctly and are proper cleaning methods used?

  Yes

  No

  N/A

Food storage

• Are deliveries appropriately stored immediately?

  Yes

  No

  N/A

• Is ready-to-eat food stored above/separate from raw food in the fridges and freezers?

  Yes

  No

  N/A

• Is food in fridges/freezers covered?

  Yes

  No

  N/A

• Is high risk food check for date & stock rotated (FIFO)?

  Yes

  No

  N/A

• Are high risk foods date coded?

  Yes

  No

  N/A

• Are dried goods stored correctly e.g. in a suitable room, off the floor, in covered containers?

  Yes

  No

  N/A

• Is outer packaging removed from ready-to-eat food before being placed into a clean area?

  Yes

  No

  N/A

• Are freezers working properly?

  Yes

  No

  N/A

• Are fridges and freezers defrosted regularly?

  Yes

  No

  N/A

Food handling practices

• Do staff's wash hands frequently while handling ready to eat food?

  Yes

  No

  N/A

• Are ready-to-eat foods prepared in separate clean areas?

  Yes

  No

  N/A

• Are separate utensils and equipment used for ready-to-eat foods ?

  Yes

  No

  N/A

• Is wrapping and packaging used for ready-to-eat food kept in the clean area?

  Yes

  No

  N/A

• Do separate staff handle ready-to-eat food or are controls being followed to ensure staff change clothing and wash hands before handling ready-to-eat food?

  Yes

  No

  N/A

• Is separate ***complex equipment provided for ready-to-eat food and is it located in the clean area?

  Yes

  No

  N/A

• Are staff handling food as little as possible? (e.g. using tongs)

  Yes

  No

  N/A

• If colour coded equipment is provided (e.g. utensils, chopping boards), is it correctly used?

  Yes

  No

  N/A

• Are high risk foods prepared in small batches and placed in the fridge immediately after handling/preparation?

  Yes

  No

  N/A

• Is food cooled as quickly as possible away from raw food and other sources of contamination?

  Yes

  No

  N/A

• Are vegetables/fruit/salads/ trimmed and washed thoroughly before use unless labelled as ‘ready-to-eat’?

  Yes

  No

  N/A

• Are frozen foods defrosted safely?

  Yes

  No

  N/A

• Are controls in place to prevent contamination by chemicals/foreign bodies e.g. glass, packaging materials, bolts, rust, cleaning chemicals?

  Yes

  No

  N/A

• Are staff aware of food allergy hazards?

  Yes

  No

  N/A

• Are controls being followed to ensure staff wash hands after handing raw food and before touching surfaces?

  Yes

  No

  N/A

• Is a separate probe thermometer used for ready-to-eat foods and properly cleaned/disinfected before use?

  Yes

  No

  N/A

• Please proceed to the next section.

Personal hygiene

• 

• Does staff's follow 10 step-Hand washing procedure?

  Yes

  No

  N/A

• Are staff fit to work, wearing clean, suitable protective clothing and following personal hygiene rules particularly hand washing?

  Yes

  No

  N/A

• Are wash hand basins clean with hot water, soap and hygienic hand drying facilities?

  Yes

  No

  N/A

• Are wash hand basins used for hand washing only and is effective handwashing by staff regularly observed?

  Yes

  No

  N/A

• Are staff toilets and changing facilities clean and tidy?

  Yes

  No

  N/A

Pest control

• Are premises pest proofed and free from any signs of pests?

  Yes

  No

  N/A

• Where necessary are external doors/ windows fitted with suitable flyscreens?

  Yes

  No

  N/A

Check and record keeping

• Are all checks properly taken and recorded?

  Yes

  No

  N/A

• Has appropriate corrective action been taken where necessary?

  Yes

  No

  N/A

• Are record sheets up-to-date, checked and verified?

  Yes

  No

  N/A

• Are equipment time/temperature combinations regularly cross-checked?

  Yes

  No

  N/A

• Are insectocutors (if provided) properly maintained?

  Yes

  No

  N/A

• Is food properly protected from risk of contamination by pests?

  Yes

  No

  N/A

Waste control

• Is waste in food rooms stored correctly?

  Yes

  No

  N/A

• Is food waste stored correctly outside and is the refuse area kept clean?

  Yes

  No

  N/A

• Is unfit food clearly labelled and stored separately from other foods?

  Yes

  No

  N/A

Review

• New suppliers and approved list updated? (If applicable)

  Yes

  No

  N/A

• New menu items and steps in Safe Catering updated? (If applicable)

  Yes

  No

  N/A

• New food handling methods or equipment and steps in Safe catering updated? (If applicable)

  Yes

  No

  N/A

• Inspected by:

  Sign