QSR Audit Checklist

Use this QSR Audit Checklist to assess food safety, cleanliness, service speed, and staff practices, ensuring consistent quality and compliance across all locations.

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QSR Audit Checklist



Documentation Review

1. Temperature logs for the review period are complete with no missing entries


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2. Cleaning schedules are signed off for all required areas and shifts


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3. Staff food safety and allergen training records are current for everyone on shift


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4. Required licenses, permits, and certificates are displayed and in date


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5. Corrective actions from the previous audit have been closed and documented


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6. Delivery and receiving records show temperatures were checked and recorded


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7. Waste and product discard logs are completed and match par expectations


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8. Equipment maintenance and service records are up to date


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Exterior And Approach

1. Building signage is clean, fully lit, and free of damage


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2. Car park, entrance, and walkways are clean and free of litter


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3. Drive-thru lane, menu boards, and speaker post are clean and legible


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4. Waste and dumpster area is tidy, lids are closed, and the area is secure


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5. Windows, doors, and entrance glass are clean and undamaged


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Front Counter And Dining Area

1. Dining tables, chairs, and high chairs are clean and in good repair


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2. Floors are clean, dry, and free of trip hazards


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3. Condiment and self-service stations are stocked, clean, and organized


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4. Point-of-purchase and promotional materials match current brand guidance


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5. Trays, tray liners, and packaging at the counter are stocked and clean


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6. Menu displays are clean, lit, and show correct pricing


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Drive-Thru And Speed Of Service

1. Customers are greeted within the brand target time


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2. Order accuracy is confirmed back to the customer before payment


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3. Speed of service meets the brand target from order to handoff


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4. Headset communication is clear and audio equipment works


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5. Order handoff includes napkins, condiments, and correct items


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6. Queue and lane management keeps traffic moving without blockage


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Food Preparation And Kitchen

1. Products are prepared following the brand build and assembly standard


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2. Portion sizes match the brand specification for each item


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3. Prep cards or build guides are available and followed at each station


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4. Cooked products meet the required core temperature before service


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5. Bread, buns, and toasted items meet the brand quality standard


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6. Fried products are cooked for the correct time and drained properly


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Food Safety And Temperature Control

1. Hot holding units keep food at or above the required temperature


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2. Cold holding units keep food at or below the required temperature


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3. Held products are within their approved holding time and discarded when expired


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4. Raw and ready-to-eat products are separated to prevent cross-contamination


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5. Thermometers are calibrated and accuracy is verified


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6. Products are cooled following the approved time and temperature method


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Storage And Stock Rotation

1. Stock is rotated on a first-in, first-out basis


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2. All prepared and opened products are labeled with contents and use-by dates


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3. No out-of-date products are present in storage or on the line


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4. Raw meat is stored below ready-to-eat food in refrigeration


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5. Dry storage is clean, organized, and food is kept off the floor


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6. Stock levels match par for the expected trading period


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Equipment And Maintenance

1. Fryers are clean and oil quality is within the acceptable range


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2. Grills and griddles are clean and reach the correct cooking temperature


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3. Refrigeration and freezer units run at the correct temperature


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4. Holding cabinets and warming units function and hold the correct temperature


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5. Ice machine is clean and free of buildup


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6. Beverage and shake machines are clean and dispense correctly


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7. Faulty equipment is reported and logged with a work order


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Staff, Hygiene, And Appearance

1. Staff wash hands at the required times using the correct method


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2. Handwash sinks are stocked with soap, hot water, and paper towels


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3. Staff wear clean, complete uniforms that meet the brand standard


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4. Hair restraints and gloves are used where required


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5. No staff are working while showing symptoms of illness


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6. A trained person in charge is present and identified during the shift


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Cleaning, Sanitation, And Waste

1. Sanitizer solution is at the correct concentration at each station


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2. Food contact surfaces are cleaned and sanitized on the required schedule


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3. Cleaning chemicals are labeled and stored away from food


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4. Waste bins are emptied regularly and kept clean


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5. Restrooms are clean, stocked, and checked on the required schedule


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6. No signs of pest activity are present in any area


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Health, Safety, And Fire

1. Fire extinguishers are in place, accessible, and within their service date


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2. The kitchen hood and fire suppression system are within their service date


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3. Fire exits and escape routes are clear and unobstructed


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4. Wet floor signage is available and used when floors are cleaned


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5. First aid kit is stocked and accessible


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6. Personal protective equipment for cleaning and hot tasks is available and used


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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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