Title Page

  • Restaurant #

  • Location name
  • Audit started

  • Auditor

  • MOD

  • SCORE

  • TEAM ON DUTY

1. REQUIRED DOCUMENTATION

  • 1.1 SHE rep or first aider is available?

  • 1.2 Manager certificate available

  • 1.3 Restaurant Safety Checklist must be completed and on file?

  • 1.4 Weekly Pest Walk must be completed?

  • 1.5 Team Member food safety training records available and current?

  • 1.6 Employee labour policies available?

2. HEALTH AND HYGIENE PRACTICES

  • 2.1 Members of the team must not be observed working with symptoms of communicable diseases?

  • 2.2 Members of the team meet grooming and personal hygiene standards?

  • 2.3 Gloves and bright coloured bandages are available?

  • 2.4 Proper hand-washing procedures followed?

  • 2.5 Hand washing sinks accessible, clean, functioning, in good repair, used only for handwashing, and has posted signs?

3. APPROVED SOURCE

  • 3.1 (FSC) Only approved ingredients or food evident?

  • 3.2 Only approved equipment and smallwares in use?

4. PROTECTION FROM CONTAMINATION

  • 4.1 Food and packaging are properly stored; employee food not stored with restaurant food?

  • 4.2 Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air dried, and in good repair?

  • 4.3 (FSC) Cross contamination, or conditions that may lead to cross contamination must not be present?

5. CLEANING AND SANITATION

  • 5.1 Dish washing process set up and followed; proper sanitizer concentration and test strips available?

  • 5.2 Equipment is properly cleaned and free of excess buildup?

  • 5.3 Wiping cloths used and stored properly in a labeled sanitizer bucket with correct concentration?

  • 5.4 Cleaning supplies, mops, mop buckets, and dustpans available and stored clean?

  • 5.5 Non-food contact surfaces are clean and in good repair; shelving units not rusted?

  • 5.6 Floors, walls, light fixtures, and ceilings are clean and in good repair?

  • 5.7 Vents and exhaust hoods are clean and in good repair?

  • 5.8 Gaskets on all cold and hot equipment are clean and in good condition?

  • 5.9 Lighting sources are properly shielded?

  • 5.10 Trash receptacles are available, cleaned, not overflowing, and maintained?

  • 5.11 Dumpster area is free of debris and odor; clean and in good repair; plug? Grease barrels covered?

6. PRODUCT PROCEDURES AND TIME TEMPERATURE CONTROL

  • 6.1 (FSC) Thermometers in use are calibrated?

  • 6.2 Cold foods must be held 1- 4°C

  • 6.3 Hot foods must be held >65°C?

  • 6.4 (FSC) Foods must be cooked or heated to proper internal temperature ?

  • 6.5 (FSC) Hash browns and chips are within hold times?

  • 6.6 Ingredients must be held correctly, within hold time or expiration date, rotated properly, and labeled correctly?

  • 6.7 (FSC) Spoiled foods are not in use and not for sale?

  • 6.8 Frozen foods are thawed correctly?

  • 6.9 (FSC) Carryover procedures are followed?

  • 6.10 (FSC) Restaurant has electric power?

7. EQUIPMENT

  • 7.1 Cold holding equipment temperature meets standard, is functioning properly, and needs no repair?

  • 7.2 Hot holding equipment temperature meets standard, is functioning properly, and needs no repair?

  • 7.3 Three-compartment sink, prep sink, dishwasher or powers oak sink is functioning properly and needs no repair?

  • 7.4 All other equipment in use is functioning properly and needs no repair?

  • 7.5 Hot water >39°C at hand washing and restroom sinks?

8. CHEMICALS

  • 8.1 Approved chemicals are properly labeled and stored, used correctly?

9. PEST CONTROL AND PREVENTION

  • 9.1 (FSC) Pest activity not present?

  • 9.2 Pest control devices evident and installed, maintained; service is evident by an approved Pest Management Vendor?

  • 9.3 Pest activity is prevented through proper sealing of openings and the elimination of harboring conditions?

10. SEWAGE AND PLUMBING

  • 10.1 (FSC) Hot water >39°C is available at the dish sink?

  • 10.2 Back flow prevention devices at every sink?

  • 10.3 (FSC) At least one functioning toilet available?

  • 10.4 Plumbing in good repair?

  • 10.5 Mop sink or drains not clogged and functioning properly?

  • 10.6 (FSC) Water is from an approved source?

10 Core menu items

  • 10.1All core menu items are available?

Results

  • Food Safety Deviations

  • Food Safety Criticals

  • MOD Signature

  • Auditor 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.