Introduction:

Process Street - Monthly Housekeeping Inspection Checklist

''Good housekeeping implies that a workplace is kept in an organized, uncluttered, and hazard-free condition''

Process Street's Monthly Housekeeping Inspection Checklist acts as an aid to guide hotel or department managers as they assess the hotel's upkeep and cleanliness.

This Monthly Housekeeping Inspection Checklist has summarized the housekeeping inspection process into the below categories:

  • Dust and Dirt Removal 
  • Sanitation Facilities 
  • Vermin Control
  • Walkways and Working Surfaces 
  • Lighting 
  • Control of Spills 
  • Storage and Maintenance of Tools and Equipment
  • Waste Disposal
  • Material Handling and Storage

84% of travelers rated cleanliness as 'very important' when choosing hotel accommodation. But cleanliness is not only about obtaining good reviews. Cleanliness lays the foundation for accident prevention.

With excellent housekeeping comes improved workers health and safety. Healthier and safer workers instruments significant improvements to workers productivity.

Keeping an organized, uncluttered, and hazard-free environment not only benefits the hotel's employees but also the hotel business as a whole.

However, good attention to detail is needed to reap these far-reaching positive impacts, attained from good housekeeping.

At Process Street, we recognize the checklist as a powerful tool to reduce errors and obtain this required attention to detail.

The Monthly Housekeeping Inspection Checklist should be completed on a monthly basis to ensure housekeeping is in line with the required standards.

At the beginning of this checklist, you will be presented with a set of specialized questions designed to make sure housekeeping requirements are reviewed and checked.

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 combine to produce a final housekeeping report, with the option to email a summary of this report to relevant personnel as the final step.

Record Checklist Details

In this Monthly Housekeeping 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 if required.

Kitchen:

Inspect kitchen housekeeping

Check off each task in the subtasks as it is completed. State whether the task is attained or not by selecting Pass or Fail from the dropdown manu provised. Make a note of anything in need of reporting to relevant personnel. The attainment details and notes will later be compiled into a final report.

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

Source Nick Webb used under license CC BY 2.0, https://www.flickr.com/photos/[email protected]/6079942071, re-sized
  • 1
    Is food kept fresh and old food disposed of?
  • 2
    Is food stored appropriately and care taken when handling raw meats so as not to contaminate other foods.
  • 3
    Are walls regularly wiped down to remove splash marks?
  • 4
    Are cooking utensils and equipment cleaned after use, for example, the grill and fryer?
  • 5
    Are hard to reach places, such as behind the fridges, clean?
  • 6
    Are surfaces disinfected?
  • 7
    Are soap dispensers refilled and towel rolls replaced regularly?
  • 8
    Is trash regularly taken out?
  • 9
    Are walk-in fridges and storage areas swept regularly?
  • 10
    Are floors swept and mopped at the end of every day?
  • 11
    Are rags, towels, aprons and uniforms washed regularly?
  • 12
    Are sinks clean?
  • 13
    Are sinks and faucets regularly delimed?
  • 14
    Are floor drains regularly cleaned with drain cleaners?

Begin the housekeeping inspection in the kitchen. Make sure essential cleaning and upkeep activities are undertaken at the required frequency. A well-run kitchen will be organized and clean at all times.

Bedrooms:

Inspect bedroom housekeeping

  • 1
    Are bed sheets and linens changed every day?
  • 2
    Are surfaces being wiped everyday?
  • 3
    Are the floors being cleaned and vacuumed everyday?
  • 4
    Are complementaries such as biscuits, soap, shampoos and towels ect regularly replaced after each day?
  • 5
    Are en suite bathrooms cleaned everyday, which includes disinfecting surfaces, sinks and toilets, moping and cleaning the floor, taking out the trash and emptying feminine hygiene product bags.
  • 6
    Is a regular deep cleaning schedule being ran?

When inspecting the bedrooms, you can confirm details such as 'how often are deep cleaning events run'. If you use Process Street's Deep Cleaning Checklist then deep clean events for every room are kept on record, and vital information or issues are instantly reported to the relevant personnel.

See Process Street's Deep Cleaning Checklist.

Restaurant and Bar:

Inspect restaurant housekeeping

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  • 1
    Are the tables cleaned and disinfected regularly?
  • 2
    Are the menus wiped down to remove grease and dirt regularly?
  • 3
    Are floors vacuumed, sweeped and moper every day?
  • 4
    Are walls wiped down when necessary?
  • 5
    Are seats and benched cleaned regularly?
  • 6
    Are cloth napkins, tablecloths and wait staff aprons washed after use?
  • 7
    There is a regular system in place for polishing cutlery?

If your hotel has a restaurant, you need to take the time to inspect the running of the restaurant is within your housekeeping standards. No guest will want to eat in an unhygienic space. Wiping down menus to polishing cutlery is the level of detail required. 

Inspect bar housekeeping

  • 1
    Is the bar regularly wiped down throughout every working day?
  • 2
    Is the trash regularly taken out throughout every working day?
  • 3
    Are the fridges kept in stock at all times?
  • 4
    Are drinking glasses cleaned after every use and inspected weekly to ensure there are no grease, lipstick or scratch marks, and there are no chips?
  • 5
    Are shelves cleaned weekly?
  • 6
    Are bottles wiped regularly?
  • 7
    Is fruit used in drinks such as cocktails kept fresh and old fruit disposed of?
  • 8
    Is the floor regularly moped and cleaned?
  • 9
    Are the beverage dispenser heads cleaned daily?
  • 10
    Are coffee and espresso machines sanitized and cleaned regularly to remove built-up grime?
  • 11
    Are ice machines and buckets sanitized regularly?

Your bar is intertwined with your restaurant. It is pointless having a clean and well-run restaurant if your bar lacks these attributes. Be sure to take as much time cleaning and maintaining the upkeep of the bar area.

Dust and Dirt Removal:

Inspect dust and dirt prevention

  • 1
    Is a program in place to prevent the accumulation of dust on the floors, ledges, decks and hard to reach surfaces?
  • 2
    Is a sufficient ventilation system in places to prevent the dust from settling and accumulating in rooms?

Dust particles can irritate the lungs and breathing. Make sure there are systems in place, even in areas non-accessible to guests, to prevent the accumulation of dust.

Inspect dust and dirt removal

  • 1
    Are the residues of dust cleaned regularly, at regular intervals, and in those areas normally overlooked?
  • 2
    Are cleaning methods in place to minimise dust clouds?
  • 3
    Are vacuum cleaners approved for dust collection onsite and used?
  • 4
    Are light fixtures dusted and wiped down regularly?
  • 5
    Are decorations and wall art regularly dusted?

If left, dust will accumulate. With the accumulation of dust comes the accumulation of allergens, bacteria, and smells. It is important to take the time and effort to remove dust, especially from hard to reach places.

When dusting high places, a step ladder is advised. If using a step ladder be sure to take great care and obtain the required permission.

Sanitation Facilities:

Inspect changing rooms

  • 1
    Are changing rooms available for workers to change into and from work clothing?
  • 2
    Is privacy provided for each gender in changing rooms?
  • 3
    Are separate storage facilities provided for street clothes in changing rooms?

Your workers should have a place to change into their work uniform, ensure your hotel has these facilities in place. 

Inspect potable water

  • 1
    Is potable water available for workers for drinking and personal needs?
  • 2
    Are non-potable water outlets marked clearly as ''not safe for health or personal use?''

Water should be readily available to your staff. Ensure your hotel has these facilities. 

Remember to add information or issues in need of reporting to supervisors or other relevant personnel in the notes section.

Inspect toilets

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  • 1
    Is an adequate number of toilets on site?
  • 2
    Are toilets cleaned and serviceable? This means disinfecting surfaces, sinks and toilet.
  • 3
    Are feminine hygiene product bags regularly emptied?
  • 4
    Are floors swept and moped every day?
  • 5
    Is trash taken out regularly?
  • 6
    Do toilet hand washing facilities contain hot and cold or lukewarm running water and soap?
  • 7
    Do toilets contain hand washing facilities contain waterless skin-cleansing agents?
  • 8
    Do toilets contain hand washing facilities contain single-use hand towels which are stored in a sanitary container?
  • 9
    Do toilets contain clean individual sections of continuous cloth toweling or air blowers?
  • 10
    Do toilets contain a sanitary means of disposing single used hand towels?

Don't just inspect toilets exclusively available to the guests. Inspect toilets available to staff members also.

Inspect cleaning, servicing and supplying

  • 1
    Is a cleaning, servicing and supplying schedule in place for each facility?
  • 2
    Are the in place cleaning, servicing and supplying schedules being followed?

Your hotel should have cleaning, service and supplying schedules in place. Schedules will organize these routine processes for the smooth running of your hotel business. 

Vermin Control:

Inspect vermin control

Source Alexas_Fotos / 19857 images, https://pixabay.com/es/photos/rat%C3%B3n-roedor-lindo-mam%C3%ADfero-nager-2308357/, re-sized
  • 1
    Is a vermin control program in place?
  • 2
    Is the entrance or harbourage of rodents, insects and other vermin prevented through construction, equipment and maintenance of work areas?

Mice, rats, cockroaches, flies and bed bugs are to name a few of the most common types of vermin found in hotels. Be sure to inspect for signs of vermin and identify causes of infestation to ensure control measures are in place to prevent infestations.

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

Walkways and Working Surfaces:

Inspect walkways

  • 1
    Are walkways clean and clear of debris?
  • 2
    Are slippery conditions, such as snow and ice, eliminated in designated walkways?
  • 3
    Are nails, splinters, holes or loose boards eliminated from walkways?
  • 4
    Are walkways kept clear of tools, materials, equipment and other objects during servicing or maintenance to allow for adequate passage?
  • 5
    Are hoses and electrical service cords positions to prevent injury to workers or damage to the hoses and cords themselves? (e.g. crossover planks, beneath grating, slower overhead)?
  • 6
    For exit routes, are they clearly marked and the direction of travel clearly indicated and immediately apparent?
  • 7
    Are obstructions removed from doorways and emergency exits such as fire protection equipment, electrical panels, eyewash stations, and safety showers?
  • 8
    Are steel shot or similar abrasives removed from walkways?
  • 9
    Is the flooring of walkways regularly cleaned?

Slippery or obstructed walkways are safety hazards and must be avoided. Inspect your walkway areas to ensure they do not present hazards. 

Inspect working Surfaces

You may have already inspected the majority of your working surfaces, for example, those in your kitchen as you inspected this area. This is a general step of the housekeeping checklist to ensure no other working surfaces have been missed from inspection.

  • 1
    Are working surfaces clean and clear of debris?
  • 2
    Are working surfaces kept dry, and other protective measures in place such as drainage, where appropriate?
  • 3
    Are working surfaces regularly cleaned to remove dirt and germs, especially those in the kitchen?

Remember to add information or issues in need of reporting to supervisors or other relevant personnel in the notes section.

Lighting:

Inspect lighting

Source Bru-nO / 4691 images, https://pixabay.com/es/photos/l%C3%A1mpara-la-luz-iluminaci%C3%B3n-bombilla-3489395/, re-sized
  • 1
    Are lighting fixtures in good working order?
  • 2
    Are lighting fixtures are clean and allow optimum lighting levels?
  • 3
    Are exit routes, accessways, stairs, work areas and walkways sufficiently lit?
  • 4
    Are flashlights or other portable light sources provided nearby for workers before they enter dark holds , compartments, decks or other spaces?

Inspect light bulbs and light fixtures. Check the lights are in working order, cleaned and provide enough lighting to areas. Certain areas will require more light than other areas. 

Sufficient lighting standards should be in accordance with 29 CFR 1915.82.

Equipment and Machinery:

Inspect equipment and machinery

  • 1
    Is machinery and equipment cleaned and maintained regularly?

Equipment and machinery must be maintained and inspected regularly. For example, the equipment you use for repairs and general maintenance, or catering machinery used in the kitchen.

Inspect storage and maintenance of tools and equipment

  • 1
    Are tools inspected, cleaned and repaired regularly?
  • 2
    Are damaged or worn tools removed from service?
  • 3
    Are fire extinguishers and electrical panels inspected and tested routinely and kept in working order?

Waste Disposal:

Inspect garbage cans

  • 1
    Are enough garbage cans in areas where trash may accumulate or other designated break areas?
  • 2
    Are garbage cans big enough for the volume of waste?
  • 3
    Are garbage cans constructed from leak-proof, noncorrosive, easy to clean material?

There should be enough garbage cans so no trash is left out. If you find trash is accumulating, be sure to obtain more and larger garbage cans. 

Inspect waste disposal schedule

  • 1
    Is a schedule in place for emptying garbage cans to prevent them from overfilling?
  • 2
    Is the emptying of garbage cans schedule being followed?

Windows, Walls and Doors:

Inspect windows

  • 1
    Are windows are cleaned of grease and hand marks?
  • 2
    Are window draperies or blinds regularly cleaned?
  • 3
    Are window ledges cleaned and dusted regularly?

Dirty windows are easily noticed and can stain an otherwise pleasant window view. Grease marks from hands and fingers need to be remove from the inside.

Inspect walls

  • 1
    Are all stains and marks removed from walls?
  • 2
    Is damaged wall paper or paint repaired?

Hand marks, grease from food and spilled drinks can stain the doors. Clean stains from the walls thoroughly. Look out for knocks, bangs or scapes to be repaired or covered.

Inspect doors

  • 1
    Are door handle disinfected regularly?
  • 2
    Do doors open and close smoothly?
  • 3
    Are all stains and marks removed from doors?

Just like the walls, hand marks, grease from food and spilled drinks can stain the doors. Clean stains from the doors thoroughly. Look out for knocks, bangs or scapes to be repaired or covered.

Report Generation:

Record details of checklist completion

Once the housekeeping checklist is complete, you can record the housekeeping details below. Enter the date of completion.

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Record the housekeeping checklist results

A final report has been generated which summarises tasks attained and tasks which have not been attained, including notes added.

If required, you can summarise the housekeeping checklist results below with information you feel needs to be passed onto relevant personnel. You can pass this information on using our email widget. This way you can report issues such as a lack of garbage cans or inappropriate servicing schedules. To do this select 'Yes' in the dropdown menu below, which is a conditional step taking you to the appropriate next step in the housekeeping process.

View your report

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

Monthly Housekeeping Inspection Checklist Report 

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Kitchen

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{{form.Inspect_kitchen_housekeeping_notes}}

Bedrooms 

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{{form.Inspect_bedroom_housekeeping_notes}}

Restaurant and Bar

{{form.Inspect_restaurant_housekeeping_attainment}}

{{form.Inspect_restaurant_housekeeping_notes}}

Dust and Dirst Removal 

{{form.Inspect_restaurant_housekeeping_attainment}}

{{form.Inspect_restaurant_housekeeping_notes}}

Sanitation Facilities 

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{{form.Inspect_changing_rooms_notes}}

{{form.Inspect_potable_water_attainment}}

{{form.Inspect_potable_water_notes}}

{{form.Inspect_toilet_attainment}}

{{form.Inspect_toilet_notes}}

Vermin Control 

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{{form.Inspect_vermin_control_notes}}

Walkways and Working Surfaces 

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{{form.Inspect_walkways_notes}}

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{{form.Inspect_working_surfaces_notes}}

Lighting 

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Control of Spills 

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{{form.Inspect_control_of_spills_notes}}

Storage and Maintenance of Tools and Equipment 

{{form.Inspect_storage_and_maintenance_of_tools_and_equipment_attainment}}

{{form.Inspect_storage_and_maintenance_of_tools_and_equipment_notes}}

Waste Disposal 

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{{form.Inspect_waste_disposal_notes}}

Windows, Walls and Doors 

{{form.Inspect_window_attainment}}

{{form.Inspect_window_notes}}

{{form.Inspect_wall_attainment}}

{{form.Inspect_wall_notes}}

{{form.Inspect_door_attainment}}

{{form.Inspect_door_notes}}

Email report to relevant stakeholders

The email widget below allows you to send an email to your supervisor or other relevant personnel. You can edit the details in the email as you require.

Sources:

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