Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
1.0 General Health and Safety
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1.1 Health and safety boards up to date?
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1.2 Emergency exits free from obstructions?
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1.3 Housekeeping maintained?
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1.4 Kitchen free from insect or rodent activity?
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1.5 Employees wearing proper PPE (Hair nets, non-slip shoes, uniforms and gloves)? <br>
2.0 Fire Safety
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2.1 Fire extinguishers inspected (monthly) and mounted?
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2.2 Fire suppression hoods inspected?
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2.3 Emergency pull stations visible?
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2.4 Burn kits available?
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2.5 Fire blankets available?
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2.6 Fire exits identified and free of obstructions?
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2.7 Emergency lights in working have annual inspection sticker?
3.0 Dry Food Storage and Handling
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3.1 All dry food items in storage are clearly labeled? <br>
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3.2 All dry goods stored at least 6" off the ground?
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3.3 No open packages in dry food storage area? <br>
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3.4 Food containers in good condition, safe and no signs of tampering, tears or dents?<br> <br>
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3.5 Shelving units in good working (I.e. not sagging)?
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3.6 Do employees use proper manual handling techniques?
4.0 Refrigerator/freezer food handling
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4.1 Refrigerator and freezer temperature logs kept up to date?
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4.2 Refrigerator temperature holding between +4 and 0 Celsius ?<br>
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4.3 Freezer temperature holding between -18 and -14 Celcius ?
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4.4 Are all cold storage areas neat and tidy with food products stored off the ground and not in contact with wall surfaces?<br> <br>
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4.5 All perishable items in storage are clearly labeled with name, date of purchase and use by date (no later than 72 hours)?<br> <br>
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4.6 Items are covered during thawing? <br>
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4.7 Frozen foods, once thawed are not refrozen?<br>
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4.8 Food is in good condition, safe and no signs of tampering?<br> <br>
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4.9 No personal items are stored in the cooler/freezers? <br>
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4.10 Seals around fridges and freezers clean and in good condition?
5.0 Food preparation areas?
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5.1 Sanitizer pails meet the PH requirement?
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5.2 Raw products are thawed separately from cooked products to prevent cross-contamination?<br> <br>
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5.3 No personal belongings stored in preparation area?
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5.4 Separate, labeled cutting boards for raw meats, vegetables and ready-to-eat foods?
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5.5 Log temperatures of cooked foods & temperatures available and updated?
6.0 Food service employees
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6.1 Worker sanitizes food prep area after handling raw food? <br>
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6.2 Worker washes hands after coughing, sneezing or any other form of contamination?<br> <br>
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6.3 Worker not smoking, eating or chewing gum in the food preparation area?<br> <br>
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6.4 Workers not wearing any jewelry prior to commencing direct food handling?<br> <br>
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6.5 No personal belongings in area near food?
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6.6 Workers have no visible signs of infection, cold, illness, or open sores?<br> <br>
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6.6 Worker using proper gloves for task at hand?<br>
7.0 Machine and equipment safety
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7.1 Dishwasher working properly ? <br>
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7.2 Ovens working properly? <br>
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7.3 Safety guards in place on kitchen eqipment?
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7.4 Knives stored in designated locations?
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7.5 Warming units working properly? <br>
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7.6 All drains are clear, free flowing and plumbing maintained?
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7.7 Pest control equipment functioning properly?
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7.8 No evidence of food residue on cleaned and sanitized equipment and utensils?<br> <br>
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7.9 No cracked or chipped dishes, glasses or utensils present? <br>
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7.10 All equipment is clean & in sanitary condition ?<br> <br>
8.0 Cleanliness and hygiene
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8.1 All hand sinks are provided with soap and paper towels? <br>
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8.2 Cooking surfaces are cleaned at least once a day? <br>
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8.3 Dishwasher area cleaned at least once a day?<br>
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8.4 Food contact surfaces are cleaned after each use?
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8.5 Washrooms left clean and adequalty stock with soap and paper towel?
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8.6 Cleaning logs are signed off?<br>
9.0 Disposal of Waste
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9.1 Waste area clean?
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9.2 Garbage cans not being over filled?
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9.3 Broken glass in puncture proof container before discarded?
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9.4 Waste oil disposed correctly?
10.0 Gas and Electrical Safety
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10.0 Electrical cords inspected and tagged?
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10.1 Do employees know what to do in the event of a gas leak?
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10.2 Electrical panels accessible and not blocked?
11.0 Chemical Safety
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11.1 All chemicals clearly labelled?
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11.2 MSDS available and up-to date?
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11.3 Eye-wash stations available?
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11.4 Test strips available for testing concentrations?
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11.5 PPE available for with chemicals?
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11.6 Chemical and cleaning equipment stored properly?
12.0 Dining Room
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12.1 Emergency exits clear and emergency lights in ready state?
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12.2 Housekeeping and hygiene maintained in dining area ?
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12.3 Tables and chairs clean and in good working order?
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- Clean – generally throughout (no personal belongings, opened food items, coffee or drink cups, etc.)
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12.4 Adequate lighthing?
13.0 Warehouse
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- Swept and mopped floor (under the dunnage racks especially)
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- Emergency exits are kept clear without being blocked
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- Fire Panels are kept clear in the surrounding area
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- Small workshop door is open (in the event emergency access is needed)
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- No damage to walls, equipment
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- No damaged equipment is stored in this area
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- No non-food related items are stored in this area
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- Segregation of food and food related items are organized with like to like sections (this is to avoid clutter)
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- Boxes of non-perishable items (i.e. toothpicks, napkins, etc.) are not damaged and/or items exposed
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- Cleaning logs are accurate (Verify by checking the area)
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- Receiving logs are accurate (Verify by checking )
14.0 -Food Safe Behavior Practices
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- Employees are changing gloves between all tasks
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- Thawing process is being performed accurately (frozen food is placed in cooler and/or de-thawed in cold water)
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- Frozen food is not being left out at room temperature
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- Cross contamination practices are not being performed (i.e. using same tongs or utensils on raw food and cooked food)
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- Staff are exemplifying good personal hygiene and cleanlines
15.0- Equipment
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- Ensure cleaning logs are accurate (Verify by checking equipment)
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- Equipment does NOT have old residue left on it after cleaning (rational ovens, warming units, mixers, etc.)
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- Eye wash stations have yellow covers over them to ensure nothing falls into the spout
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- Defective equipment is NOT present
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- Equipment is unplugged when not used
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- Equipment is locked out at the plug when being cleaned
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- Behind and around large equipment is being cleaned (i.e. rational ovens are being moved and cleaned behind on walls and floors)
16.0 General Items
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- Vents have been cleaned (do not have built up dust and debris in them)
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- Data Loggers are working and accurate (take a picture as a live example) – follow-up to see what temperatures for the week fell outside of the correct range. See what was done about those items.
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- Signs of deep cleaning is taking place
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- Review cleaning schedules for coolers, freezers, and dry storage area to ensure cleaning frequency of floors, shelving units, and under/behind shelving units
General Observations
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General observation
Corrective Action Required (Work Order Numbers)
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Action Owner Due Date
Inspection Review
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HSE Review
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Chef or Sous Chef (Review)
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Director of operation
