Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

  • Select date

Kitchen

  • Was the Head Chef on duty during your visit

  • Were all chefs in the clean jackets, trousers, hats and aprons?

  • Was the ventilation clean and working correctly

  • Was the floor clean and in good repair

  • Was the ceiling clean and in good repair

  • Was the lighting adequate

  • Was the crockery stored neatly

  • Were the table legs and surfaces clean

  • Were the sinks clean with hot water

  • Was the thermometer (probe) in working order with probe wipes

  • Were all the fridges in working order

  • Were all fridges clean internally and internally, including seals and corners

  • Were all utensils clean and fit for purpose

  • Were all freezers in working order

  • Were all freezers clean internally and externally and not "iced up"

  • Was all shelving clean and well organised

  • Were all fryers clean inside and out including inside workings

  • Were all small items of equipment clean, ie pizza roller

  • Were all cooking ranges clean and in working order

  • Was the pizza oven in good working order

  • Were the microwaves clean and in good working order (check corners)

  • Were the walls clean

  • Was the serving hatch clean and free of clutter

  • Was all food covered and chilled as required

  • Was all food in fridges/freezes date labelled

  • Were the cleaning schedules and all in one records up to date, and completed for the previous 7 days

  • Were cleaning schedules and all in one records filed in an acceptable, legible manner

  • Were all chefs in the correct footwear (not trainers and protective)

  • Were adequate hand washing facilities available (hot water, soap, blue roll and clean sink)

  • If there was cooked food cooling in the kitchen, was it covered appropriately?

Dishwash / Pantry

  • Was the dishwasher clean both internally and externally (check up inside canopy)

  • Was the COSHH poster displayed clearly

  • Were chemicals in use correctly, and stored correctly

  • Was the sink clean

  • Were the cloths in use acceptable

  • Was the shelving clean and well ordered

  • Did the staff notice board display up to date correct information including Public/Employee Liability Insurance certificate

  • Was the H&S poster on display

  • Was the hand washing poster on display

Dry Stores in Kitchen

  • Was the dry store clean and well ordered

  • Was lighting adequate

  • Were the shelves clean

  • Was the floor clean

  • Was the stock level acceptable

Back Alley Area

  • Was the back door closed

  • Was the external passageway clean and free of debris

  • Was the used oil stored neatly and the surrounding area clean

  • Was the cigarette box empty and clean

  • Was the door to the storage area locked

  • Was the storage area clean and well ordred

  • Was the walk in fridge clean and well ordered

  • Was the walk in freezer clean and well ordered

  • Was the linen room tidy and well ordered

  • Were the cupboard areas in the linen room tidy

  • Was the laundry room tidy and well ordred

  • Was the floor clean

  • Was the back storage area generally clean and tidy

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.