Workplace Inspection Form

1. H/S Board:<br>SAFE Policy<br>Occupational H/S Policy Statement<br>Workplace Violence Policy<br>Workplace sexual Harassment Policy<br>Committee Meeting Agenda and schedule. Minutes of past 3 months<br>Completed Workplace Inspections (past 3 months)<br>Emergency Services and Numbers (ensure accuracy)<br>Emergency Evacuation Plan and Map<br>First Aid Procedure<br>Poster identifying location of: Safety Data Sheets, Standard Operating<br>Procedures & Provincial Health & Safety Act<br>Reporting Incidents - Help Guide<br>Specific Provincial postings<br>Shoes for Crew poster<br>Food allergen & glutten policy (food accounts)

2. Regulatory Order: Any orders issued the past 12 months? Are they posted? Copy sent to your Regional Safety Manager?

3. First Aiders: At least one certified First Aider per shift with valid certification.

4. First Aid Kit: First aid kit accessible and clearly labeled. Inspected Monthly and Incident register is followed-up on.

5. Eyewash Station: Weekly inspection completed on all eye wash stations. Eye wash bottles not expired (if applicable).

6. Fire Extinguishers: Extinguishers are mounted and unobstructed. Inspected monthly/yearly

7. Emergency exits: Emergency signs and lights working.<br>Emergency exits have sufficient lighting.<br>Free from obstruction.<br>Open from the inside (cannot have a lock that prevents exit).

8. Doorways: Clear from obstacles.<br>Exit signs are posted.<br>Doors open with ease, and do not close too quickly.<br>Door handles are secured.

9. Stairwells: Adequately lit. Free from obstruction. Hand rail available and in good condition.

10. Work Surfaces: Clean non-porous surfaces. No sharp edges. In good condition.

11. Floors: Floors kept dry and free from obstructions (trash/debris/clutter). Floor drains clear and free flowing. Floors are anti-slip or anti-slip matting is provided. Hoses and cords are stored when not in use. Nothing stored directly on the floor, proper racks used, not milk crates. Wet floor signs available in all areas

12. Ceilings: Clean and in good condition. No missing ceiling tiles. No evidence of leaking or warping.

13. Walls: In good condition, without holes. Signs and fixtures securely fastened to the wall.

14. Shelves/Racks: Secured and are not a hazard. No risk to get strucked by them. 6 inchs from the floor. 13 inchs from sprinklers. 1.5 inchs from walls.

15. Lighting: Adequate lighting free of glare or excessive lighting contrast. Protective covers over lightbulbs.

16. Electrical Boxes/Outlets: Electrical boxes are closed and are not blocked (three feet of clearance). Lockout boxes and tags are available for all equipment, or electrical box outlets are in good condition.

17. Storage Closets: Shelves are in good condition and firmly secured in place.

Heavier items are stored between shoulder and knee height. Shelves are not overloaded (top shelf not double stacked). Passage ways are not blocked. Nothing stored directly on the floor. Step ladder available.

18.Refrigerators/Freezers (if applicable): No spills or buildup of ice on floors. Floor is clear of food products and all obstacles. Adequate lighting. No build up of frost noticeable. Emergency release mechanism functioning properly.

19. Washrooms: Clean with checklist in use and followed-up on. Hand wash sink with soap and paper towel available.

20. Noise Control: No excessive or irritating noise. Ear protection available for equipment or events as needed.

21. Garbage: Located in suitable areas. Emptied regularly (no overfilled bins). Suitable containers for sharp objects.

22. Housekeeping: Location is clean and organized. A master cleaning schedule is posted and followed-up on.

23. Hazardous Materials: All containers clearly and properly labeled. Stored in locked cabinet or storage room away from food items. Properly disposed. Dispenser are in proper condition (no leaks). PPE available. SDS binder available and up to date.

24. Parking: Parking area appropriately lighted. Walkways cleared of ice, snow and debris. Salt/sand available.

25. Condition: All equipment is in good working condition. There are no cracks, chips or frayed wires. Stop/Start switches clearly marked & easy reach. Pre-start inspections are completed prior to use. Cleaning schedule available.

26. Guards: All equipment guards are in place, used and never disabled.

27. Lockout tagout: Any equipment being maintenanced/cleaned is locked-out/tagged-out.

28. Storage: All equipment is properly stored, unplugged when not in use, and turned to the off position (i.e. the meat slicer is set to “0”).

29. PPE: Required PPE is easily available, in good condition and used.

30. Ladders: Ladders are available where needed (not to use milk crates or plastic step ladders). There are no cracks or chips. Allows for good footing/3 points of contact. Anti-slip treads in good condition. Ladders are properly stored/restrained and easily accessible. CSA approved.

31. Pump Trucks/Forklifts: All pump trucks and forklifts have pre-use inspection forms. There are no cracks, chips or frayed wires. Training and certifications are up to date.

32. Batteries: Batteries are stored correctly - in a dry, cool place. Avoid extreme temperatures. Containment boxes as required.

33. Carts: Carts or dollies are available where required, and are being used to carry large or awkward loads. Carts are in good condition. Carts move freely without resistance and wheels are functioning properly. Wheel locks are functioning.

34. Pushing not pulling carts<br>Safe work pace<br>Using proper lifting techniques<br>Proper slip resistant shoes are worn<br>Employee washing/sanitizing hands<br>Proper PPE being used<br>Employees washing hands before entering kitchen

35. Do employees know the answers to these questions?: <br>Safe Brief topic of the week<br>Incident reporting procedures<br>Emergency evacuation procedures, what to do, where to go, who to call?<br>Where can they find the SDS sheets?<br>Do they know where to find personal protective equipment, i.e. eye protection?