Canteen Hygiene Inspection

This comprehensive audit checklist is designed to inspect food safety and hygiene protocols in facilities preparing and serving food to large numbers of people, such as canteens and restaurants.​

Canteen Hygiene Inspection



Personal Hygiene

1. Hairnets worn by all staff?


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2. Fingernails short and clean?


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3. Gloves worn by food handlers during the preparation of raw and cooked food?


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4. Open infection, cuts, or bandages on hands covered while handling food?


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5. Adequate handwashing and drying facilities available?


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6. Catering staff follow good hand hygiene practices?


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7. Adequate handwashing and drying facilities available?


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8. No smoking enforced in kitchen or canteen?


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9. Is Personal Hygiene training regularly available to new and existing staff?


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Utensils And Equipment

1. All small equipment and utensils, including cutting boards completely and deep cleaned regularly?


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2. Is kitchenware sanitized where essential/mandatory?


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3. Are utensils clean and dry?


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4. Work surfaces clean and sanitized?


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5. Thermometers available and calibrated?


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6. Drawers and racks clean?


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7. Are utensils stored in a safe manner?


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Cleaning And Sanitizing

1. Is a periodic cleaning schedule in place for utensils, equipment and other areas?


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2. Is a deep cleaning schedule available?


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3. Are sanitation chemicals used correctly?


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4. If rags are used for floors and work surface cleaning & disinfecting, are they cleaned effectively or disposed appropriately after every use?


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5. Cleaning equipment stored appropriately?


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6. Is the dining area clean and sanitized?


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Garbage Disposal

1. Are garbage containers washed and sanitized?


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2. Is the garbage/waste storage area protected from insects, pests, roaches or rodent infestation?


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3. Are bins emptied/removed from the site at least twice per week?


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Pest Control

1. Are screens available on open windows and doors and are they in good repair?


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2. Is a pest control /fumigation program in place?


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Receiving

1. Are products supplied by approved suppliers?


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2. Are incoming food and non-food supplies inspected promptly upon receipt?


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3. Are all food items, material and supplies immediately moved to appropriate storage areas?


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4. Temperature of shipping chillers/freezers checked and recorded on arrival?