Restaurant Walkabout Audit Inspection Tour V.1

• Restaurant:

• Conducted on:

  Date

• General Manager:

• Chef in Charge at time of visit:

• Audit Completed by:

• The executive summary is designed to highlight both critical errors in the operation and positive practices worthy of note.

• Food Safety:

• Health and Safety:

• Fire Safety:

• General FOH and bar Safety:

• Are there any issues of note observed that affect Food Safety at the restaurant?

FOOD SAFETY

1.0 PREMISES DESIGN AND CONSTRUCTION

• The site shall be of suitable size, location, construction and design to enable the production of safe and legal products. It shall be suitably maintained and controlled to ensure that conditions hazardous to food safety (e.g. pest infestation) do not occur ?

• 1.1 Is the premises maintained in good repair?

  Yes

  No

  N/A

• 1.2 Is area free from any loose fixtures or fittings that may lead to physical contamination (i.e. flaking paint)?

  Yes

  No

  N/A

2.0 TEMPERATURE CONTROL

• 2.1 Are all refrigeration units working under target limit of 5°C - Critical limit is 8°C

  Yes

  No

  N/A

• 2.2 Are all freezer units operating below -18°C?

  Yes

  No

  N/A

• 2.3 Food produce is not left out of refrigeration for extended periods?

  Yes

  No

  N/A

3.0 CLEANING AND DISINFECTION

• 3.1 Are the premises clean and suitably disinfected as required?

  Yes

  No

  N/A

• 3.2 kitchen cleaning schedule in place and completed?

  Yes

  No

  N/A

• 3.3 Adequate supply of sanitiser to correct dosage?

  Yes

  No

  N/A

• 3.4 Is there sufficient hot water?

  Yes

  No

  N/A

• 3.5 Is underneath and/or behind equipment clean?

  Yes

  No

  N/A

4.0 PEST MANAGEMENT

• Uncontrolled Pest infestation is a significant cause of restaurant closure, it is vital that pest issues are managed correctly

• 4.1 Free from any visible signs of pests/have they been spotted?

  Yes

  No

  N/A

• 4.2 Are pest issues suitably managed on site, have the recommendations on the pest control report been actioned?

  Yes

  No

  N/A

• 4.3 Are pest control measure suitable on site fly killers bait boxes etc.?

  Yes

  No

  N/A

5.0 PERSONAL HYGIENE

• Are team members changing gloves, washing hands, working in a safe manner to ensure that all food is produced to the safest and highest standard. WHB to be stocked with liquid antibacterial soap, Hot and cold water and drying facilities - suitable signage to be provided. Not consuming food or drink in kitchen.

• 5.1 All staff in Clean uniform, which is not worn to and from work?

  Yes

  No

  N/A

• 5.2 Are hand wash facilities appropriate and sufficient?

  Yes

  No

  N/A

• 5.3 Are team members using the Wash hand-basin (WHB)?

  Yes

  No

  N/A

• 5.4 Are the personal habits of all team members suitable and sufficient at time of audit?

  Yes

  No

  N/A

6.0 FOOD STORAGE

• 6.1 Is all food stored correctly?

  Yes

  No

  N/A

• 6.2 All food within dates Use-by or Best before (including own product)?

  Yes

  No

  N/A

• 6.3 All food stored of the floor to minimise risk of contamination?

  Yes

  No

  N/A

• 6.4 Are all allergens labelled correctly to minimise the risk of contamination?

  Yes

  No

  N/A

7.0 DOCUMENTATION

• 7.1 Is there an approved supplier list on site with copies of approval documents?

  Yes

  No

  N/A

• 7.2 Is there an up-to date verified site specific HACCP flow diagram?

  Yes

  No

  N/A

• 7.3 Kitchen day diary monitoring form completed correctly?

  Yes

  No

  N/A

• 7.4 Is there an adequate due diligence defence evidenced to prevent enforcement action?

  Yes

  No

  N/A

• 7.5 Is the allergy information summary available and are staff aware of it?

  Yes

  No

  N/A

8.0 ARE ALL CRITICAL CONTROL POINTS SUITABLY CONTROLLED.?

• A spot check of all documented DD information and a visual check of procedures and practices.

• 8.1 Are all CCP's adequately controlled?

  Yes

  No

  N/A

9.0 STORAGE AND LABELLING

• All food must be labelled with the correct 'use-by' or 'best-before' date to meet both legal and company requirements.

• 9.1 Are all items labelled and dated in the dry stores?

  Yes

  No

  N/A

• 9.2 Are all items labelled and dated in the fridge?

  Yes

  No

  N/A

• 9.3 Are all items labelled and dated the freezer.

  Yes

  No

  N/A

10.0 FOOD HYGIENE TRAINING

• 10.1 is there an individual training record completed and up-to date?

  Yes

  No

  N/A

11.0 CROSS CONTAMINATION

• 11.1 Is separation of RAW and RTE foods in the kitchen adequate to control microbial contamination risks?

  Yes

  No

  N/A

• 11.2 Are probe wipes available and do staff know how to use and disinfect probe?

  Yes

  No

  N/A

• 11.3 Is food handled correctly?

  Yes

  No

  N/A

• 11.4 Is sanitiser available and used correctly?

  Yes

  No

  N/A

• 11.5 Do staff clean as they go?

  Yes

  No

  N/A

• 11.6 Is separation of known allergens adequate?

  Yes

  No

  N/A

• Are there any health and safety issues that need to be noted at the restaurant?

HEALTH AND SAFETY

14.0 FIRST AID

• 14.1 Is the first aid kit available and adequately stocked including eye wash solution?

  Yes

  No

  N/A

15.0 COSHH AND HAZARDOUS SUBSTANCES

• 15.1 Is the correct PPE on site, used and stored correctly (Goggles gloves and mask)?

  Yes

  No

  N/A

• 15.2 Are the MSDS on site?

  Yes

  No

  N/A

• 15.3 Are the chemicals stored in a safe manner?

  Yes

  No

  N/A

• 15.4 is there a specific MSDS for the Beerline cleaner in use is there a MSDS for this and how often are the lines cleaned ( minimum weekly)?

  Yes

  No

  N/A

16.0 SAFE WORKING PRACTICES

• 16.1 Is all equipment safe with no obvious faults or defects

  Yes

  No

  N/A

• Faulty equipment

Equipment

• 16.2 Are wet floor signs used correctly?

  Yes

  No

  N/A

• 16.3 Is the area free from spillages or trip hazards?

  Yes

  No

  N/A

• 16.4 is all equipment used in a safe manner?

  Yes

  No

  N/A

17.0 HS DOCUMENTATION AND TRAINING

• An overview of WPRA completion and training is undertaken. In the snapshot traceability exercise a range of risk assessments are selected against a specific employee staff file to review our legal compliance, ( WPRA, WPRA training and toolbox talk training.

• 17.1 Are current site specific WPRA available for inspection?

  Yes

  Partial

  No

  N/A

• 17.2 Have the WPRA training records been completed for all members of the team?

  Yes

  Partial

  No

  N/A

• 17.3 Accident book on site?

  Yes

  No

  N/A

• 17.4 Are the COSHH risk assessment and chemical register present and valid?

  Yes

  No

  N/A

• 17.5 Date of last HS meeting?

18.0 HS SIGNAGE

• 18.1 Is a current health and safety law poster in place?

  Yes

  No

  N/A

• 18.2 Is health and safety signage adequate?

  Yes

  Partial

  No

  N/A

• 18.3 Is COSHH safety signage adequate?

  Yes

  No

  N/A

19.0 EQUIPMENT SAFETY

• 19.1 Are guards fitted to dangerous machinery?

  Yes

  No

  N/A

• 19.2 Is dangerous machinery suitably sited?

  Yes

  No

  N/A

• 19.3 Are emergency shut-off buttons free from obstruction and labelled?

  Yes

  No

  N/A

20.0 PREMISES

• 20.4 Is workspace suitable for the operation?

  Yes

  No

  N/A

21.0 MANUAL HANDLING OPERATIONS

• 21.2 Are Manual Handling operations conducted in a safe manner?

  Yes

  No

  N/A

FIRE SAFETY

• Are there any issues of note observed that affect Fire Safety at the restaurant?

22 FIRE SAFETY PROVISION AT RESTAURANT

• As a responsible employer we shall ensure our premises are compliant with the requirements of the RRO 2005

• 22.1 Are are weekly and monthly checks being completed?

  Safe

  At Risk

  N/A

• 22.2 is there a current FRA present and GEEP/PEEP evacuation plan present?

  Safe

  At Risk

  N/A

• 22.3 Correct storage of combustibles and/or flammables?

  Safe

  At Risk

  N/A

• 22.4 Has their been a full evacuation drill in the last 6/12 months

  Yes

  No

  N/A

• 22.5 Has there been a deep clean of the extraction within the last 4 months is it evidenced?

  Yes

  No

  N/A

• 22.6 Are the grease filters clean?

  Yes

  No

  N/A

• 22.7 Emergency exit clearly signed and access un impeded?

  Yes

  No

  N/A

• 22. 8 Are all Fire extinguishers easily accessible and unblocked?

  Safe

  At Risk

  N/A

• 22.9 Are all Fire extinguishers suitably signed and tagged?

  Safe

  At Risk

  N/A

• Are there any issues of note observed that affect FOH/Bar or Cellar operations?

25.0 CELLAR OPERATIONS

• 25.1 Are CO2 cylinders stored adequately?

  Yes

  No

  N/A

• 25.2 Are barrels stored securely?

  Yes

  No

  N/A

• 25.3 Is the area free from STF hazards?

  Yes

  No

  N/A

• 25.4 Is the area free from electrical hazards?

  Yes

  No

  N/A

• 25.6 If there is a beer drop / cellar door then is it being used safely?

  Yes

  No

  N/A

26.0 Front of House (FOH) AND BAR SERVICES

• 26.1 Are all areas of FOH or bar clean and tidy

  Yes

  No

  N/A

• 26.2 Are all items labelled and dated in the fridge?

  Yes

  No

  N/A

• 26.3 Are foods stored in fridge when not in use?

  Yes

  No

  N/A

• 26.4 Are CO2 cylinders stored adequately?

  Yes

  No

  N/A

• 26.5 Are 'Vivreau' bottles disinfected daily in glass washer?

  Yes

  No

  N/A

• 26.6 Are Glass hazards controlled adequately?

  Yes

  No

  N/A

• 26.7 Are staff aware of the allergen controls in place, asking customers do they have any allergens and location of allergen information?

  Yes

  No

  N/A

• 26.8 is there a bar cleaning schedule and temperature recording in use

  Yes

  No

  N/A

• 26. Are bar and barbacks in suitable footwear?

  Yes

  No

  N/A

• 26.9 Is the weekly Front of house checklist being completed by FOH senior manager?

  Yes

  No

  N/A

27.0 PUBLIC TOILET AREAS

• 27.1 Is the toilet area kept clean and tidy?

  Yes

  No

  N/A

• 27.2 is there a separate mop for toilet area?

  Yes

  No

  N/A