Intro to Restaurant Health Inspection Checklist:

Restaurant Health Inspection Checklist

In this Process Street Restaurant Health Inspection Checklist, we walk through the various elements of a kitchen and its activities which need to be inspected and addressed in relation to relevant legislation. 

The checklist works on the basis of sections and sub checklists. Within each section, there is an opportunity to leave notes in case anything needs to be expanded on. 

All information entered into the form fields throughout the checklist is saved into the table view on the template overview tab. This information will remain within the table as new checklists are run from the template. 

This provides a full overview of all inspections carried out from this process. The data can also be exported in CSV form if required. 

In this checklist, we also use variables to pull information entered into one part of the checklist through into a different part of the checklist. 

For example, the content of the email at the end of the process is gradually filled as you enter information into the other form fields throughout the checklist. 

Watch this video on restaurant health inspections to give you some inspiration!

Amazing Restaurant Inspections - Chadlnc

Record checklist details

Use the form fields provided to record the key information pertinent to this inspection. 

Inspect food storage practices

Use the sub checklist below to record how the establishment adheres to food storage practices. 

Checking off one of the items on the sub checklist is a confirmation that the restaurant is adhering to this requirement.

The goal for the restaurants you are assessing is to be organized well enough to tick off every box.  

  • 1
    Make sure all food is being stored at least six inches above the ground.
  • 2
    Check all food is stored in cool and dry locations and is not being exposed to contamination.
  • 3
    Make certain all foodstuffs and chemicals are stored separately.
  • 4
    Assess all food containers for appropriate labels documenting what the food is and what the delivery date was.
  • 5
    Review the company use of the FIFO method - First in, first out.

Watch this short video below for five clear steps to provide effective food labeling.

5 Steps to Food Safety Proper Food Labeling - Cambro StoreSafe Labels

Review freezer and refrigerator maintenance

Use the sub checklist below to make sure the establishment is employing correct fridge and freezer maintenance approaches. 

  • 1
    Make sure the thermometer is clearly visible and working correctly.
  • 2
    Assess the temperature which different foodstuffs are being stored at to be sure it is within the correct safe range.
  • 3
    Check again for use of FIFO method.
  • 4
    Review the labeling practices of refrigerated and frozen goods.
  • 5
    Check that items stored in walk-in fridges or freezers are being stored at least six inches off the ground.
  • 6
    Make sure all epuipment and areas are clean.
'I'm disgusted!' Filthy Fridges at Handlebar - Kitchen Nightmares

Assess food preparation processes

As part of the inspection, it is important to review the kitchen processes in action. 

Food preparation processes will impact greatly on the contamination risks posed to the end consumer. 

Use the sub checklist below to conduct your assessment of food preparation processes. 

  • 1
    Check food is covered to protect from cross-contamination.
  • 2
    Make sure staff are using gloves, clean hands, or utensils when handling foodstuffs.
  • 3
    Inspect the use of tasting utensils to make sure they've been washed after every use.
  • 4
    Monitor the thawing of frozen food to make sure it is being done safely.
  • 5
    Check that all food is being heated to the correct temperature when cooked.
Food Safety and Hygiene - VEA Australia - New Zealand

Inspect sanitation practices

The cleanliness of a food outlet is a good barometer for general adherence to health and safety practices. 

Unclean workspaces, particularly in food preparation areas, pose a significant risk of contamination and even infestations. 

Use the sub checklist below to go through steps which need to be inspected. 

  • 1
    Make sure the washing station is structured to include separate areas for washing, rinsing, and sanitizing.
  • 2
    Check all equipment is clean to sight and touch.
  • 3
    Check all utensils are stored in covered areas to reduce risk of contamination.
  • 4
    Make sure all perparation areas are clean to both sight and touch.
  • 5
    Check all utensils are allowed to air dry after being washed.
  • 6
    Assess the temperature of the water used for sanitizing to make sure it is appropriately hot.
  • 7
    Assess the concentration of the sanitizing solution to make sure it is of the appropriate dilution.
  • 8
    Make sure all utensils are cleaned between uses.

Review refuse and garbage disposal methods

One of the biggest attractions for vermin and other infestations is the improper disposal of refuse and garbage. 

Vermin, in particular, can present a very serious health risk to a restaurant and its customers. 

Use the sub checklist to make sure best practices are being adhered to. 

  • 1
    Make sure garbage and refuse is properly disposed of.
  • 2
    Check the regularity of garbage and refuse disposal.
  • 3
    Inspect all bins to make sure they are equipped with lids or covers.
  • 4
    Make sure all garbage bins are cleaned regularly.
  • 5
    Check that the area around the outside dumpster is clean and free from signs of pests.
  • 6
    Make sure the lid of the dumpster is shut at all times.

Check for appropriate employee hygiene

It is impossible to prevent all food interaction with employees, but we must take appropriate steps to make sure those interactions are safe and clean. 

Use the sub checklist below to assess the hygiene practices in place amongst the staff. 

  • 1
    Check all employees are wearing hairnets and facial hair is also covered where appropriate.
  • 2
    Check all jewelry is limited to simple items which reduce risk of contamination.
  • 3
    Make sure any employee with cuts or wounds is immediately bandaged.
  • 4
    Inspect the hand washing techniques of staff and the regularity - after touching raw food, after sneezing, after handling money, etc.
  • 5
    Make sure all employees eat or smoke in a designated area separate from food preparation.
  • 6
    Check all employees wear closed toe shoes and clean clothing.

Record your overall rating

Now that you have performed all necessary checks, record the overall score from 1 to 5 in the form field provided below.

Generate your report and email a copy to the proprietor

You can choose to print this checklist from the option on the menu on the right-hand side of this screen. 

Select print to PDF and save the document for your records. 

Use the upload field below to store this document, and the email widget to send a copy of the report to the proprietor of the establishment. 

Sources:

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