Introduction:

Process Street - Hotel Safety Inspection Checklist

Process Street's Hotel Safety Inspection Checklist outlines the specific safety criteria that constitute a safe and protected working environment for both employees and guests. 

This Hotel Safety Inspection Checklist outlines the specific safety criteria organized into appropriate subcategories, outlined below:

  • Exteriors 
  • Doors and Exits 
  • Electrical Systems 
  • Heating, Cooling, and Ventilation
  • Lighting 
  • Plumbing 
  • Receiving Dock or Entry 
  • Food Storage 
  • Food Preparation 
  • Equipment 
  • Fire Prevention 
  • Transportation 
  • Warewashing 
  • Garbage and Solid Waste Storage 
  • Floors 
  • Raised Areas, Stairs, and Ramps 
  • Serving Areas and Dining Room 
  • Employee Job Practices 
  • Management Practices 

Process Streets Hotel Safety Inspection Checklist has been designed to adhere to Grosslight Insurance. Inc Hospitality Safety Inspection Checklist.

A hotel has a responsibility to make sure both employees and guests are safe. Unacceptable workplace safety regulations can lead to costly employee absences and damaging immoral principles. 

When under pressure, and at busy times, it is easy for breaches in safety to go unnoticed, and for mistakes to not be identified. The consequences of such can be serious. 5,190 employees were reported by the U.S. Occupational Safety and Health Administration (OSHA) to have been killed on the job in 2016.

This Hotel Safety Inspection Checklist provides the answer for you to minimize safety breaches and mistakes. At Process Street, we recognize the checklist as a powerful tool to increase efficiency and fight against human error.  

This checklist should be completed on a weekly basis to ensure the hotel's operations are in line with the required safety standards, and no safety hazards go unnoticed. 

At the beginning of this checklist, you will be presented with a set of specialized questions designed to make sure safety requirements have been met by the hotel. The questions are given as sub checklists, which for each, you will be able to leave notes and record your conclusions. 

Once this checklist has been completed, the data entered combines to produce a final Hotel Safety Inspection report. 

Record checklist details

In this Hotel Safety Inspection Checklist, you will be presented with the following form fields, for which you are required to populate with your own specific data. More information for each form field type is provided via linkage to our help pages:

Let's start by recording the hotel details, your details and the details of your supervisor or manager.

Hotel Safety Inspection Approval Details

The Hotel Safety Inspection results will need to be reviewed and approved by the relevant personnel. Take the time to fill out the details below.

Exteriors:

Sidewalks

According to OSHA, slips, trips, and falls constitute the majority of general industry accidents and 15 percent of all accidental deaths.

Firstly, begin by inspecting the sidewalks. Check off the tasks as each one is complete from the subtasks below. You can add notes for each task, notes that you may want to pass on to supervisors and managers.

A final report will generate at the end of this checklist detailing the further notes provided.

If you have no notes to add, please state 'no notes necessary'. This step is important when producing the final report.

  • 1
    Are sidewalks and ramps leading to entrances brush-finished to avoid slippage?
  • 2
    Are sidewalks and ramps leading to entrances be kept clean?
  • 3
    Are sidewalks and ramps leading to entrances repaired as necessary?

Please note raised surfaces of 3/8 inch difference or more are trip hazards.

Curbs

According to OSHA, slips, trips, and falls constitute the majority of general industry accidents and 15 percent of all accidental deaths.

  • 1
    Are the heights of slopes of curbs and ramps leading from the parking lot, within the local code and disability act, such as the 'Americans with Disabilities Act' or the 'European Accessibility Act'?
  • 2
    Are the heights of slopes of curbs and ramps leading from the parking lot in the ratio of 12:1 (12 inches of ramp length to 1 inch of ramp rise)?

Parking

According to OSHA, slips, trips, and falls constitute the majority of general industry accidents and 15 percent of all accidental deaths.

  • 1
    Are all parking lots clear of debris?
  • 2
    Are all parking lots lighted in accordance with local building codes?

These standards are of particular importance for disabled individuals.

Doors and Exits:

Entrances

  • 1
    Are the entrance steps, walkways, and ramps clearly marked?
  • 2
    Are the entrance steps, walkways, and ramps kept clean?
  • 3
    Are the entrance steps, walkways, and ramps repaired as necessary?

Exits

  • 1
    Are the exit steps, ramps, and walkways clearly marked?
  • 2
    Are the exit steps, ramps, and walkways kept clean?
  • 3
    Are the exit steps, ramps, and walkways repaired as necessary?
  • 4
    Are all exit doors opening outwards?
  • 5
    Are all exit doors operational with a clear opening for the disabled?
  • 6
    Are all exit doors identified with signs and emergency lighting?
  • 7
    Are all exit doors operable from the inside without keys, to allow any necessary rapid escape?
  • 8
    Are all exit doors reachable from any point in the building without having to pass hazardous areas, or cause a hazard by passing specific areas?
  • 9
    Are all exit doors clear of materials and equipment?
  • 10
    Are all exit routes clearly marked?
  • 11
    Are all exit routes equipped with emergency lighting?
  • 12
    Are all exit routes clear of materials and equipment?

A minimum of 13 inches clearance is a standard for exit routes. 

Electrical Systems:

Qualified Electricians

  • 1
    Do qualified personnel regularly inspect wiring and equipment?
  • 2
    Do qualified personnel work on electrical repairs?
  • 3
    Do qualified personnel perform lockout/tagout procedures when repairs are necessary, for both hard-wired and cord-connected equipment?

The basic requirements for a lockout/tagout procedure include; opening the circuit at the switch box, padlocking the switch in the ''off' position, and tagging the work and the department involved. Other warning signs should also be posted.

Electrical systems

  • 1
    Are all installed equipment and appliances protected from flooding or plumbing malfunction?
  • 2
    Are ground fault circuit interrupters (GFCIs) installed wherever equipment and doors may become damp from cleaning?
  • 3
    Are plugs and receptacle boxes designed electrical connections will not be made unless the plug is completely inserted?
  • 4
    Are exposed receptacle boxes made from non-conducting material?
  • 5
    Are electrical switches safely accessible so employees do not have to reach across equipment to use a light switch?
  • 6
    Are switches and outlets clearly marked and fully covered with a switch or receptacle plate?
  • 7
    Are junction and fuse boxes contained in cabinets and are clearly marked?
  • 8
    Is there adequate, unobstructed working space in front of electrical panels?
  • 9
    Is there three feet minimum clearance from all combustibles?

Heating, Cooling, and Ventilation:

Heating

  • 1
    Are all heat-producing kitchen equipment turned off when not being used for long time periods?

Cooling

  • 1
    Are work areas where employees have restricted movement free from cold drafts?
  • 2
    Is the industry standard for the cooling system achieved, which is 85° (29.4°C) or lower?
  • 3
    Are all fans and moving parts guarded?

When areas are warmer than the industry standard, fans and other spot cooling systems should be used.

Ventilation

  • 1
    Are general ventilation systems in all receiving, storage, ware washing areas, walk-in coolers, and freezers?
  • 2
    Are local ventilation systems in food preparation and cooking areas?
  • 3
    Are ventilation systems in place where potentially hazardous chemicals are stored?
  • 4
    Are hazardous chemicals stored away from any food preparation areas?
  • 5
    Are ventilation systems in place where carbon dioxide gas is stored?
  • 6
    Is carbon dioxide stored in a ventilated area, not in the basement as gas leaks settle to the lowest available level?
  • 7
    Is there a ventilation system in place where helium tanks are stored?
  • 8
    Are helium tank storage areas labeled as such for employees?
  • 9
    Are all ventilation systems in good working condition?
  • 10
    Are all ventilation systems far enough from air intake vents so contaminated air is not pulled back into the building?
  • 11
    Do the ventilation systems draw the air from the dining areas into the kitchen and not the other way around?

Local ventilation systems include an exhaust hood, fan, ducting, and an exhaust outlet.

General ventilation systems usually include an exhaust fan pulling air out of the building. 

Lighting:

Lighting areas

  • 1
    Is lighting sufficient, especially during meal periods for servers and bussers to move safely around?
  • 2
    Can lighting be raised to a higher level for cleaning areas?
  • 3
    Is lighting should be sufficient for both cleaning and storage areas?
  • 4
    Is the lighting arranged in the kitchen so no shadows are cast on food preparation areas?
  • 5
    Is lighting sufficiently located in stairways, corridors, ramps, and pathways so no shadows cast?

Remember, if you have no notes to add, please state 'no notes necessary'. This step is important when producing the final report.

Lighting fixtures, bulbs, and tubes

  • 1
    Is heat-proof lighting provided over cooking areas, in vent hoods and other highly heated areas?
  • 2
    Are lighting fixtures, bulbs, and tubes shielded?
  • 3
    Are lamps and work area surfaces requiring light kept clean so light is fully provided and reflected?
  • 4
    Are all lights replaced before they fail or begin to flicker?

Life expectancy must be accounted for, for each bulb type to avoid damage to the fixture.

Plumbing:

Water provision

  • 1
    Is hot water temperature at or between 110° and 120°F (43,3 and 48.9°)?
  • 2
    Is there sufficient control of water provision?
  • 3
    Are mixing valves provided to prevent scaling?
  • 4
    Are overhead pipes or fixtures high enough to prevent head bumping?

Drainage

  • 1
    Do drain pipes from ice machines, coolers, and refrigeration units cut off above floor drains to avoid back-siphoning of contaminated water?
  • 2
    Are drains sufficient to handle wastewater produced by the operation?

Receiving Dock or Entry:

Dealing with received goods

  • 1
    Are there adequate tools for opening barrels, boxes, crates, and other containers?
  • 2
    Are there adequate tools for moving barrels, boxes, crates and other containers?

Receiving dock or entry area

  • 1
    Are receiving dock or entry areas sheltered from the wind?
  • 2
    Are receiving dock or entry areas kept clear of water, snow, and ice?

Food Storage:

Storage space

  • 1
    Is there enough storage space so no items are left on floors, behind doors or in corridors?
  • 2
    Is there sufficient storage so no food is left unstored?
  • 3
    Can exit doors can be opened from inside all cold storage rooms, refrigerator and freezer units?
  • 4
    Are storage room aisles at least four feet wide?

Storing on shelves

  • 1
    Are storing shelves sturdy enough for items to be stored on them?
  • 2
    Are heavier items must be stored on the lower shelves?
  • 3
    Are any portable or stationary racks free from broken or bent shelves and unsteady legs?
  • 4
    Are ladders and step stools provided for reaching high shelves?

Using ladders

  • 1
    Are ladders in good condition and inspected frequently?
  • 2
    Do ladders have non-slip bases?
  • 3
    Are the number of ladders and step-stools sufficient and in full repair for use via an employee?

Food Preparation:

Equipment and utensils

  • 1
    Is there aisle space between pieces of equipment adequate for traffic?
  • 2
    Are utensils and equipment positioned ensuring they do not protrude the aisle?

Food preparation area

  • 1
    Are floor drains sufficient to allow for spills?
  • 2
    Are hoods, filters, and ducts kept free and clean to avoid fires?

Equipment:

Kitchen

  • 1
    Are all counter equipment edges filed smooth and covered?
  • 2
    Is non-splintering, easily cleanable tamper provided for use with grinders?
  • 3
    Are hot pads, spatulas, and other equipment needed for use with ovens, stoves, and other heat-generating equipment provided?
  • 4
    Are machines properly guarded with covers, lids and other devices?
  • 5
    Are knives and other blades kept sharp?
  • 6
    Are easily cleanable scabbards, sheaths, racks, or magnetic bars provided for storing knives and other sharp tools?
  • 7
    Are carbon dioxide tanks chained securely upright away from heat sources
  • 8
    Are carbon dioxide tanks regularly inspected for damage and shut-off valve, and stored in a well-ventilated area?
  • 9
    Are tanks of nitrous oxide labeled to warn employees inhaling the gas is extremely hazardous and can cause death?

Please note nitrogen oxide is typically used for pressurized cans of whipped cream.

Powered

  • 1
    Does power equipment meet National Electrical code specifications, local ordinances, and Underwriters Laboratory, Inc. requirements?
  • 2
    Are power equipment cords free of splices, cracks or worn areas?
  • 3
    Are power equipment cords long enough to avoid the need to extension cords whenever possible?
  • 4
    Are weatherproof cords and plugs provided for outdoor equipment?
  • 5
    Do all power equipment have grounded three-prong plugs or pigtail adapters?
  • 6
    Are rubber-soled footwear and rubber gloves available if employees must use equipment when work area floor is damp?
  • 7
    Is all self-starting machinery clearly marked as such and stated whether it is spring switch or dead-man controlled?
  • 8
    Is fixed wiring used when required?

Fire Prevention:

Fire extinguishers

  • 1
    Are fire extinguishers located in fire-hazard areas?
  • 2
    Are written instructions posted on the fire extinguishers?
  • 3
    Are extinguishers of adequate size and kind to control the kinds of fire that may occur?
  • 4
    Are B/C fire extinguishers, which contain sodium bicarbonate or potassium bicarbonate, present in the kitchen to extinguish kitchen fires?
  • 5
    Are extinguishers, sprinklers, and alarms fully charged and inspected weekly or monthly for damage?
  • 6
    Is fire prevention equipment inspected to comply with local and provincial agency requirements?

Fire emergency

  • 1
    Are emergency phone numbers posted on or near all telephones?

Transportation:

Vehicle safety

  • 1
    Are vehicles used to transport food equipped with the recommended safety devices, such as lap, shoulder belts, and neck restraints?
  • 2
    Are vehicles provided with safety partitions and storage racks to prevent merchandise from breaking or falling against the driver?

Warewashing:

Conveyor units and dishwasher machines

  • 1
    Are conveyor unit edges of dishwasher machines guarded to avoid catching employees fingers or clothes?
  • 2
    Are all chemicals properly dispensed in the dish machines?
  • 3
    Are drain plugs mechanically or chain-operated to ensure employees can drain the sinks without putting their hands into hot water or detergent chemicals?
  • 4
    Are racks, hooks, gloves, and aprons provided to ensure employees can avoid injuries from the hot water of detergent chemicals?

Dish racks

  • 1
    Are dish racks kept off the floor to prevent tripping?
  • 2
    Are all portable racks kept in good condition, with firm shelves and operable wheels or casters?

Garbage and Solid Waste Storage:

Waste areas

  • 1
    Are disposal area floors and surroundings kept clean and clear?
  • 2
    Are the exterior waste storage areas large enough to hold materials discarded between scheduled pick-ups?

Garbage and waste containers

  • 1
    Are garbage and waste containers leak-proof?
  • 2
    Are all containers adequate in both number and size?
  • 3
    Are waste containers on dollies or other wheeled units to limit any heavy lifting by employees?
  • 4
    Are exterior waste bin doors easy and safe to operate by employees?
  • 5
    Recovers are provided for exterior waste bins and surrounding bin enclosures if required by law?

Chemical and potentially hazardous material storage

  • 1
    Are hazardous materials stored in tightly sealed containers locked in cabinets away from food and food preparation areas?
  • 2
    Are potentially hazardous chemicals kept in their original container with the chemical name clearly labeled along with warnings and other important information?
  • 3
    Are all employees trained in accordance with Manitoba Health and Safety Act and Regulations, informing them of all hazards?
  • 4
    Are material safety data sheets (MSDS) available to the employees in a convenient location?
  • 5
    Is there a written ''Right-to-Know'' program accessible to the employees?
  • 6
    Are combustible and flammable or heat sensitive materials, such as aerosol cans, stored away from heat sources and secured against spills?
  • 7
    Are tanks containing compressed gas, such as CO2 for carbonated beverage service, stored securely in an upright position?
  • 8
    Do all tank pressure gauges work?
  • 9
    Are tanks moved with carts or dollies provided with security chains?

Floors:

Floor hygiene

''According to OSHA, slips, trips, and falls constitute the majority of general industry accidents and 15 percent of all accidental deaths.''

  • 1
    Are floors cleaned thoroughly every day and adequately after meal rush periods to prevent slipping?
  • 2
    Are spills and debris removed from the floors immediately, or marked by warning signs until clean-up is possible?
  • 3
    Are carpets, non-skid floor mats, walls, floors, and all surfaces cleaned sufficiently to prevent the build-up of floor odor - and disease-causing bacteria?

Floor fittings

''According to OSHA, slips, trips, and falls constitute the majority of general industry accidents and 15 percent of all accidental deaths.''

  • 1
    Are there slip resistant fittings to the floors?
  • 2
    Are floors free from broken tiles and defective floorboards, worn areas, and items that may cause people to trip or fall?
  • 3
    Is there adequate covering over drains to prevent falls, and are drains free of obstructions to prevent flooding?
  • 4
    Are aisles in work areas at least four feet wide and marked on the floor by paint or tape?
  • 5
    Are all carpets and rugs flat and tight to the floor?
  • 6
    Are heavy traffic areas likely to be wet provided with non-skid floor mats?

Raised Areas, Stairs, and Ramps:

Raised areas

''According to OSHA, slips, trips, and falls constitute the majority of general industry accidents and 15 percent of all accidental deaths.''

  • 1
    Are raised dining areas or platforms high enough to require at least two or three steps to reach them?
  • 2
    Are ramps provided where there are stairs?
  • 3
    Are all platforms lighted, having handrails and adequately marked steps and ramps?
  • 4
    Have different colored carpeting or flooring warning signs been considered if necessary?

Stairs

''According to OSHA, slips, trips, and falls constitute the majority of general industry accidents and 15 percent of all accidental deaths.''

  • 1
    Are stairs clear marked and lighted?
  • 2
    Are handrails provided on both sides?
  • 3
    Do stairs have abrasive surfaces to prevent slips and falls?
  • 4
    Is there a center handrail provided for wide stairs?
  • 5
    Are stairways kept unobstructed?
  • 6
    Are spills on stairways cleaned up immediately?

Ramps

''According to OSHA, slips, trips, and falls constitute the majority of general industry accidents and 15 percent of all accidental deaths.''

  • 1
    Are ramps clearly marked and lighted?
  • 2
    Are ramps kept unobstructed?
  • 3
    Are spills on ramps cleaned up immediately?

Serving Areas and Dining Room:

Serving areas

  • 1
    Are all serving counters, tables and chairs free form slivers, sharp edges or corners, and broken parts?
  • 2
    Is the traffic flow for serving designed to prevent collisions?
  • 3
    Are ceiling and wall fixtures firmly attached, in good repairs, and high enough so employees and customers avoid bumping their heads?
  • 4
    Are the aisles at least four feet wide?
  • 5
    Are aisles kept free of obstructions, such as tray stands or vacant chairs?

Good design to prevent collisions is especially important in areas where both customers and employees are active, such as aisles, salad bars, lounges, buffets, and service stands.

Dining rooms

  • 1
    Are the legs of tables and chairs secured?
  • 2
    Are the chair seats and back seats secure?
  • 3
    Are aisles in dining areas easily seen?
  • 4
    Is all tableware regulatory inspected for chips, cracks, or flaws?
  • 5
    Is defective tableware discarded in a safe manner?

Employee Job Practices:

Employee job safety before a shift

  • 1
    Do employees stretch and warm up before beginning their shit?
  • 2
    Do employees practice good personal hygiene, such as keeping their hair, hands, and clothing clean?
  • 3
    Do employees refrains from wearing clothing and jewelry that can be caught in mixers, cutters, grinders and so on?

Employee job safety during a shift

  • 1
    Do employees refrain from smoking in the vicinity of anything flammable or trash areas?
  • 2
    Do employees refrain from alcohol or drug abuse at all times on the job?
  • 3
    When an area becomes contaminated with materials such as dust, water, smoke, do employees remove and discard all food in or near the contaminated area as necessary?
  • 4
    Do employees make use of goggles, hair restraints, gloves, tampers, hot pads, safe knife storage devices, machine guards, and other protective devices?
  • 5
    Do employees maintain the equipment, tools, and clothing entrusted to them?

Employee job safety outside a shift

  • 1
    Do employees wear seat-belts when driving?
  • 2
    Do employees have a current valid driving license?
  • 3
    Do employees drive defensively?

Management Practices:

Management team

  • 1
    Do safety policy creations and safety issues informant involve senior management?
  • 2
    Is the local or first-line management involved in safety training for employees?
  • 3
    Is the local or first-line management involved in inspections?
  • 4
    Is the local or first-line management involved in communication about safety?

All employees

  • 1
    Are newly hired employees introduced to the safety program?
  • 2
    Are all legal requirements and restrictions regarding who is qualified for certain duties being followed?
  • 3
    Is training, release time, and authority given to employees to report and correct any safety violations assigned to them?
  • 4
    Are employees made to feel comfortable reporting safety violations to management?
  • 5
    Are employees provided with recognition or incentives for following safety rules and reducing accidents?

Final Results:

Checklist completion

Once the Safety Inspection Checklist is complete, you can record the safety inspection details below. Enter the date of when the safety inspection was carried out in the date form field below, and enter your name in the 'checklist completed by' form field.

Hotel Safety Inspection Checklist results

You can summarise whether the Hotel Safety Inspection has passed or not. You can also summarise your own notes with information you feel needs to be highlighted.

Highlighted information can be passed onto relevant stakeholders or other persons using our email widget if necessary. For example, issues such as breakages can be communicated to the maintenance department by sending an email to this department. By selecting 'yes' you will be sent to the relevant page enabling you to do this.

Your report

Your Safety Inspection report has been generated using the information provided from each 'note' section of each task. 

Hotel Safety Inspection Checklist 

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Exteriors 

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{{form.Curb_safety_attainment}}

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{{form.Parking_safety_attainment}}

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Doors and Exits 

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{{form.Entrance_safety_notes}}

{{form.Exit_safety_attainment}}

{{form.Exit_safety_notes}}

Electrical System 

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{{form.Qualified_electrician_safety_notes}}

{{form.Electrical_system_safety_attainment}}

{{form.Electrical_system_safety_notes}}

Heating, Cooling and Ventilation 

{{form.Heating_safety_attainment}}

{{form.Heating_safety_notes}}

{{form.Cooling_safety_attainment}}

{{form.Cooling_safety_notes}}

{{form.Ventilation_system_safety_attainment}}

{{form.Ventilation_system_safety_notes}}

Lighting

{{form.Lighting_areas_safety_attainment}}

{{form.Lighting_areas_safety_notes}}

Plumbing

{{form.Water_provision_safety_attainment}}

{{form.Water_provision_safety_notes}}

{{form.Drainage_system_safety_attainment}}

{{form.Drainage_system_safety_notes}}

Receiving Dock or Entry 

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{{form.Dealing_with_received_goods_safety_notes}}

{{form.Receiving_dock_or_entry_area_safety_attainment}}

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Food Storage

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{{form.Storage_space_safety_notes}}

{{form.Using_storage_shelves_safety_attainment}}

{{form.Using_storage_shelves_safety_notes}}

{{form.Ladder_safety_attainment}}

{{form.Ladder_safety_notes}}

Food Preparation 

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{{form.Equipment_and_utensils_for_food_preparation_safety_notes}}

{{form.Food_preparation_area_safety_attainment}}

{{form.Food_preparation_area_safety_notes}}

Equipment 

{{form.Kitchen_equipment_safety_attainment}}

{{form.Kitchen_equipment_safety_notes}}

{{form.Powered_equipment_safety_attainment}}

{{form.Powered_equipment_safety_notes}}

Fire Prevention 

{{form.Fire_extinguisher_safety_attainment}}

{{form.Fire_extinguisher_safety_notes}}

{{form.Fire_emergency_safety_attainment}}

{{form.Fire_emergency_safety_notes}}

Transportation 

{{form.Vehicle_safety_attainment}}

{{form.Vehicle_safety_notes}}

Warewashing 

{{form.Conveyor_units_and_dishwasher_machine_safety_attainment}}

{{form.Conveyor_units_and_dishwasher_machine_safety_notes}}

{{form.Dish_rack_safety_attainment}}

{{form.Dish_rack_safety_notes}}

Garbage and Solid Waste Storage 

{{form.Waste_area_safety_attainment}}

{{form.Waste_area_safety_notes}}

{{form.Garbage_and_waste_containers_safety_attainment}}

{{form.Garbage_and_waste_containers_safety_notes}}

{{form.Chemical_and_potentially_hazardous_material_storage_attainment}}

{{form.Chemical_and_potentially_hazardous_material_storage_notes}}

Floors 

{{form.Floor_hygiene_safety_attainment}}

{{form.Floor_hygiene_safety_notes}}

{{form.Floor_fitting_safety_attainment}}

{{form.Floor_fitting_safety_notes}}

Raised Areas, Stairs, and Ramps 

{{form.Raised_areas_safety_attainment}}

{{form.Raised_areas_safety_notes}}

{{form.Stairs_safety_attainment}}

{{form.Stairs_safety_notes}}

{{form.Ramp_safety_attainment}}

{{form.Ramp_safety_notes}}

Serving Areas and Dining Room 

{{form.Serving_area_safety_attainment}}

{{form.Serving_area_safety_notes}}

Employee Job Practice 

{{form.Employee_job_safety_before_a_shift_attainment}}

{{form.Employee_job_safety_before_a_shift_notes}}

{{form.Employee_job_safety_during_a_shift_attainment}}

{{form.Employee_job_safety_during_a_shift_notes}}

{{form.Employee_job_safety_outside_a_shift_attainment}}

{{form.Employee_job_safety_outside_a_shift_notes}}

Management Practices 

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{{form.All_employee_management_safety_notes}}

{{form.All_employee_management_safety_attainment}}

{{form.All_employee_management_safety_notes}}

Approval:

Will be submitted for approval:
  • Your report
    Will be submitted
  • Hotel Safety Inspection Checklist results
    Will be submitted

Sources:

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