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.

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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?


Photo Comment
Cleaning And Sanitizing

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


Photo Comment

2. Is a deep cleaning schedule available?


Photo Comment

3. Are sanitation chemicals used correctly?


Photo Comment

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


Photo Comment

5. Cleaning equipment stored appropriately?


Photo Comment

6. Is the dining area clean and sanitized?


Photo Comment
Garbage Disposal

1. Are garbage containers washed and sanitized?


Photo Comment

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


Photo Comment

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


Photo Comment
Pest Control

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


Photo Comment

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


Photo Comment
Receiving

1. Are products supplied by approved suppliers?


Photo Comment

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


Photo Comment

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


Photo Comment

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


Photo Comment

5. Is the content of chillers/freezers checked for defrosting or spoiling/damage before unloading?


Photo Comment

6. Is all food labelled with name and delivery/expiry date?


Photo Comment

7. Is food protected from contamination?


Photo Comment
Storage

1. Are edible items stored away from chemicals?


Photo Comment

2. Is the storage air-conditioned?


Photo Comment

3. Is all food stored off the floor?


Photo Comment

4. Is the unit clean?


Photo Comment

5. Are foods arranged to allow cooling by the flow of air, if applicable?


Photo Comment
Cold Storage

1. Is all food appropriately wrapped, labelled and dated?


Photo Comment

2. Are clean thawing pans available?


Photo Comment

3. Is there a segregation of raw foods in the chiller and freezer (meat, fish, poultry, vegetables, cooked food stored separately)?


Photo Comment

4. Are temperatures maintained at 4C° or lower in refrigerators and -18C° or lower in freezers?


Photo Comment

5. Are temperatures checked and recorded during each shift?


Photo Comment
Hot/Cold Holding

1. Is the fridge clean?


Photo Comment

2. Are all food items heated to 75C° before shifting to hot holding?


Photo Comment

3. If the temperature of food items is being held at 63C° or above, is it documented?


Photo Comment

4. If the temperature of cold food items is being held at 4C° or below, is it documented?


Photo Comment

5. Is food protected from contamination?


Photo Comment
Transport

1. Are transport containers and carts regularly cleaned and sanitized?


Photo Comment

2. Are proper temperatures maintained during transport (4C° or below for cold foods and above 63C° for hot foods)?


Photo Comment

3. Is the transport vehicle clean?


Photo Comment
Health & Safety

1. Food handlers' medical certificates up to date?


Photo Comment

2. Is food safety training regularly provided?


Photo Comment

3. Are records of food safety training available?


Photo Comment
Personal Hygiene

1. Hairnets worn by all staff?


Photo Comment

2. Fingernails short and clean?


Photo Comment

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


Photo Comment

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


Photo Comment

5. Adequate handwashing and drying facilities available?


Photo Comment

6. Catering staff follow good hand hygiene practices?


Photo Comment

7. Adequate handwashing and drying facilities available?


Photo Comment

8. No smoking enforced in kitchen or canteen?


Photo Comment

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


Photo Comment
Utensils And Equipment

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


Photo Comment

2. Is kitchenware sanitized where essential/mandatory?


Photo Comment

3. Are utensils clean and dry?


Photo Comment

4. Work surfaces clean and sanitized?


Photo Comment

5. Thermometers available and calibrated?


Photo Comment

6. Drawers and racks clean?


Photo Comment

7. Are utensils stored in a safe manner?


Photo Comment
Cleaning And Sanitizing

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


Photo Comment

2. Is a deep cleaning schedule available?


Photo Comment

3. Are sanitation chemicals used correctly?


Photo Comment

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


Photo Comment

5. Cleaning equipment stored appropriately?


Photo Comment

6. Is the dining area clean and sanitized?


Photo Comment
Garbage Disposal

1. Are garbage containers washed and sanitized?


Photo Comment

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


Photo Comment

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


Photo Comment
Pest Control

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


Photo Comment

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


Photo Comment
Receiving

1. Are products supplied by approved suppliers?


Photo Comment

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


Photo Comment

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


Photo Comment

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


Photo Comment

5. Is the content of chillers/freezers checked for defrosting or spoiling/damage before unloading?


Photo Comment

6. Is all food labelled with name and delivery/expiry date?


Photo Comment

7. Is food protected from contamination?


Photo Comment
Storage

1. Are edible items stored away from chemicals?


Photo Comment

2. Is the storage air-conditioned?


Photo Comment

3. Is all food stored off the floor?


Photo Comment

4. Is the unit clean?


Photo Comment

5. Are foods arranged to allow cooling by the flow of air, if applicable?


Photo Comment
Cold Storage

1. Is all food appropriately wrapped, labelled and dated?


Photo Comment

2. Are clean thawing pans available?


Photo Comment

3. Is there a segregation of raw foods in the chiller and freezer (meat, fish, poultry, vegetables, cooked food stored separately)?


Photo Comment

4. Are temperatures maintained at 4C° or lower in refrigerators and -18C° or lower in freezers?


Photo Comment

5. Are temperatures checked and recorded during each shift?


Photo Comment
Hot/Cold Holding

1. Is the fridge clean?


Photo Comment

2. Are all food items heated to 75C° before shifting to hot holding?


Photo Comment

3. If the temperature of food items is being held at 63C° or above, is it documented?


Photo Comment

4. If the temperature of cold food items is being held at 4C° or below, is it documented?


Photo Comment

5. Is food protected from contamination?


Photo Comment
Transport

1. Are transport containers and carts regularly cleaned and sanitized?


Photo Comment

2. Are proper temperatures maintained during transport (4C° or below for cold foods and above 63C° for hot foods)?


Photo Comment

3. Is the transport vehicle clean?


Photo Comment
Health & Safety

1. Food handlers' medical certificates up to date?


Photo Comment

2. Is food safety training regularly provided?


Photo Comment

3. Are records of food safety training available?


Photo Comment

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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