VISIT DETAILS
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Restaurant
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Restaurant Address
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Visit Date and Time
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Conducted by
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Restaurant in Charge
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Position
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Visit Type
VISIT RESULTS
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Overall Result
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Food Safety
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Brand Standard
Exterior
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The Restaurant exterior is clean and well maintained to brand standard
Guest Area
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Guest area is clean and well maintained and to brand standard
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Front of house self-serve beverage & condiment station is stocked, clean and
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Restroom is clean, maintained and stocked to brand standard
Product
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Product preparation, process and procedure is to Brand Standard
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Assess - Product 1
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Assess - Product 2
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Assess - Product 3
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Products are available when ordered
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Sides are made and packed correctly to standard
Accuracy
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All restaurant employees are 100% Trained
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Team members provide a memorable customer experience
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Orders are accurately packed, presented, dispatched within brand standards
Back of House
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Emergency fire equipment and exits comply with local legislation and brand
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Health & Safety standards comply with local legislation and brand standard
Equipment
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Required equipment is approved in place and functioning properly
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Equipment are certified and operated to brand standard
Food Safety
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Brand/BU Employee Health Standard is posted visibly for team
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Team member must not be observed working with symptoms of illness
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Significant & Secondary - Hand washing procedures followed
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Significant & Secondary - Hand washing sinks accessible, clean, functioning, in good
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Handwash sinks in Back of House available, 2 and more.
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Thermometers in use are calibrated
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Cold holding and storage equipment temperature meets standard
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Hot holding and storage equipment temperature meets standard
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Cold Temperature Controlled for Safety (TCS) Foods must be held ≤ 5°C (41°F)
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Hot Temperature Controlled for Safety (TCS) Foods must be held ≥ 60°C (140ºF)
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Time Controlled for Safety (TCS) Foods using only time for food safety
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Frozen foods are thawed correctly
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Cooling procedures are properly followed
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Foods must be cooked or heated to the proper internal food safe
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Significant & Secondary - Ingredients and products are correctly labeled with an expiration date and are not expired
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Significant & Secondary - Spoiled foods or ingredients are not in use and not for sale
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Food and packaging are properly stored and in good condition; damaged or donated products are segregated; team member food/medication<br>segregated
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Utensils, smallwares, and food contact surfaces are properly cleaned, stored, air-dried, in good repair, and held properly when in use
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Significant & Secondary - Cross contamination or conditions that could lead to cross contamination must not be present
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Team members meet grooming and personal hygiene standards
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Significant & Secondary - Single-use disposable food handling gloves and blue or brightly colored (non-flesh colored) bandages are available in the restaurant<br>and used correctly
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Significant & Secondary - Dish washing process set up and followed correctly, proper sanitizer concentration and test strips available
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Equipment is properly cleaned and free of excess debris, buildup
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Significant & Secondary - Wiping cloths used and stored properly in a sanitizer bucket with correct concentration
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Cleaning supplies (e.g., mops, mop bucket, etc.) must be available and stored clean
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Restaurant BOH floors, walls, ceiling, vents/exhaust hoods, and shelving are clean
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Lighting sources are properly shielded or have shatter proof bulbs in areas where food, service utensils and equipment are stored or prepared
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Back flow is prevented at the sink sprayer and all other hoses
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Is there a dedicated cold storage (walk-in, reach-in refrigeration; not a freezer) for raw animal foods?
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Current and Approved Brand/BU Weekly Pest Walks must be completed and retained
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Pest control devices evident and installed, maintained properly; service is evident and by an approved Pest Management Professional Vendor
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Pest activity is prevented through elimination of harborage and pest points of entry. (Including outside storage sheds and landscaping.)
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Restaurant BOH floors, walls, ceiling, vents/exhaust hoods, and shelving are in good repair
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Significant & Secondary - Pest Infestation or Activity not present. (Food Safety Emergency)
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The most recent health department inspection report is available, and evidence is available that corrective actions against any Health Authority critical non-conformances has been completed
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At least 1 manager has locally acceptable food handler certificate on file. Not expired. Restaurant Team must have appropriate food safety certification on file where required by regulation
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Team Member food safety training records meets Brand/BU standards
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Current and Approved Brand/BU Food Safety Checklists must be completed and retained
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Only approved ingredients or food evident
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Only approved equipment and smallwares in use
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Gaskets on refrigeration/freezer units, ice machines, hot holding units, or any other equipment that has gaskets are clean and in good repair
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Trash receptacles are of sufficient availability, capacity, cleaned, and maintained properly
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Three-compartment sink, prep sink, dishwasher or PowerSoak sink is functioning properly
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Approved chemicals are properly labeled and stored, and handled correctly
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Restaurant has electric power or an alternate power source available for use (Imminent Health Hazard)
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Significant - Hot water ≥49°C (120°F) is available in the kitchen as measured at any sink providing hot water other than a handwash sink. (Imminent Health Hazard, Food Safety Emergency)
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Secondary - Hot water is between 43°C and 48°C (110°F and 119°F)
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Minimum of one functioning toilet available in the facility for team member use. (Imminent Health Hazard)
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Significant & Secondary - Drains not clogged and functioning properly. (Imminent Health Hazard)
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Water is from an approved source. (Imminent Health Hazard)
Growth Drivers
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Sales and product projection are being followed, planned well and updated for every 3 hours ahead.
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Selling area is clean, organized, and accessible to customers.
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Display shelves (if applicable) are fully stocked and visually appealing.
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Counter is clean, well-maintained, and free of clutter.
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Payment systems are functional and easily accessible for customers.
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Menu is clearly displayed (boards, TV screens, menu cards, or QR codes)
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Menu items are accurately described and priced.
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Team Member at the counter are trained, efficient, and customer-friendly.
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Transactions are processed promptly with minimal wait times. Less than 5 customers on waiting line observed.
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Staff actively engage with customers, ensuring a positive experience.
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Feedback mechanisms are accessible in place to capture customer opinions
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“Order Here” and “Pick Up Here” signage is prominently displayed and easy to follow.
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“Keep Receipt” signage is visible and serves as a reminder to customers.
