Monthly Commercial Kitchen Maintenance Checklist

The Monthly Commercial Kitchen Maintenance Checklist includes standard maintenance practices, equipment operation, food safety, and more for monthly inspections.

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Food & Hospitality
Monthly Commercial Kitchen Maintenance Checklist

Ovens & Ranges

Ice Machines & Bins

Refrigeration

Beverage & Coffee Machines

Exhaust Hoods

General Maintenance

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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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Monthly Commercial Kitchen Maintenance Checklist

The Monthly Commercial Kitchen Maintenance Checklist includes standard maintenance practices, equipment operation, food safety, and more for monthly inspections.

1. Was grease and dust buildup on the exhaust and blower motor fan checked? Was it brushed off with a stiff-bristle brush?

1. Was ice removed from the machine and thorough cleaning conducted using a manufacturer-recommended cleaner and sanitizer at least once every two months?

1. Was the condenser coil on refrigeration units cleaned at least once every three months, depending on the dust or grease buildup?

2. Were all drain pans and air filters cleaned?

1. Were coffee machines descaled every four to six weeks?

2. Was ice removed from the beverage dispenser bin and a thorough cleaning was conducted using a manufacturer-recommended cleaner and sanitizer at least once a month?

1. Were the grease traps removed and cleaned by soaking them in warm water and a liquid degreaser?

2. Were the filters removed and cleaned by soaking them in warm water and a liquid degreaser?

3. Were the interior and exterior exhaust hoods cleaned with warm water, a liquid degreaser, and a soft-bristle brush?

1. Were floors and walls washed behind hot-side equipment (i.e. fryers, ovens, griddles)?

2. Were stains washed off kitchen walls and ceilings using a soft brush, warm water, and mild soap or a degreasing agent?

3. Were stockrooms and storage areas cleaned at least once every six months?

4. Are knives and cutlery sharp?

5. Are ovens and thermostats calibrated?