Shelby's Canada - Food Quality and Safety Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Product Safety - 35 points possible

• All hot holding product temperatures are 60° C or above (Hot hold unit, front line)

  Safe

  At Risk

  N/A

• All cold product temperatures are 4° C or below (walk in, line coolers, and pop fridge)

  Safe

  At Risk

  N/A

• Is the protein cooking process correct? From Spit to Flat top, and transferred to hot hold when temp reaches 74° C for chicken and 71° C for beef

  Safe

  At Risk

  N/A

• Proper procedures are used to safely thaw products

  Safe

  At Risk

  N/A

• Dates of all products are within Shelby's shelf life

  Safe

  At Risk

  N/A

• All perishable products are rotated using a consistent FIFO system

  Compliant

  Non-Compliant

  N/A

• Temperature logs completed minimum twice daily (last 30 days) - Action plans recorded for all products outside safe range

  Compliant

  Non-Compliant

  N/A

• All fridges/freezers have a thermometer present at proper temp

  Compliant

  Non-Compliant

  N/A

• All products are purchased from approved vendors

  Compliant

  Non-Compliant

  N/A

• minimum 1 employee on shift with Safe Food Handlers certification.

  Compliant

  Non-Compliant

  N/A

Cross Contamination Prevention - 24 points possible

• Hands are properly washed. New gloves are used between food preparation and non-food tasks. All hand washing stations are stocked with soap and paper towels

  Safe

  At Risk

  N/A

• Proper washing, rinsing, and sanitizing of dishes and equipment using 2 sink or 3 sink method. Chemical system is stocked and functioning.

  Safe

  At Risk

  N/A

• Proper washing , rinsing and sanitizing of all food contact surfaces (utensils, tables, counters etc). All sanitizer buckets are in place as required and measure at least 200ppm. Sanitizer test strips are readily available to all staff

  Safe

  At Risk

  N/A

• Location is free of pests including evidence of an infestation such as chew marks or droppings

  Safe

  At Risk

  N/A

• Hot products not mixed with cold. Old product not mixed with new product

  Compliant

  Non-Compliant

  N/A

• Hand Sanitizer available for guests

  Compliant

  Non-Compliant

  N/A

Product Quality/ Preparation - 22 points possible

• Are the chicken and beef prepared correctly. (not dried out, sliced correct and visually appealing)

  Shelby’s way

  Not to standard

  Not observed

• All veggies and salads appear fresh.

  Shelby’s way

  Not to standard

  Not observed

• Sauces and bottles are free from crust and discolouration.

  Shelby’s way

  Not to standard

  Not observed

• Fry and falafel oil clean and set to correct temp. Timer used for all deep-fried products

  Shelby’s way

  Not to standard

  Not observed

• All chicken and beef spits being cooked from frozen

  Shelby’s way

  Not to standard

  Not observed

• Rice - Shelby's recipe followed. (appearance, smell, taste are correct)

  Shelby’s way

  Not to standard

  Not observed

• Falafel - correct preparation and storage followed. Appearance is correct.

  Shelby’s way

  Not to standard

  Not observed

• All products made with correct ingredients and portioning as per Shelby's standard builds and recipes

  Shelby’s way

  Not to standard

  Not observed

• Final product is neat, and presented properly in the correct packaging.

  Shelby’s way

  Not to standard

  Not observed

• all veggies are prepared correctly (salad, sumac onions, tomatoes, pickles and turnips)

  Shelby’s way

  Not to standard

  Not observed

• all products are held below the chill line

  Shelby’s way

  Not to standard

  Not observed