Restaurant Safety Checklist

Use the Restaurant Safety Checklist to ensure a secure dining environment by examining key aspects, from kitchen hygiene to emergency preparedness, etc.​

Restaurant Safety Checklist



Facility Cleanliness

1. Are the floors clean, including underneath tables and equipment?


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2. Are floor drains clean and floor sink baskets in place?


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3. Are air gaps maintained on all water sources?


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4. Are shelves clean and organized?


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5. Have empty boxes been removed from production areas?


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6. Are garbage cans properly lined and not overflowing?


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7. Are chemicals stored away from food preparation areas?


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8. Is the ceiling clean and free of holes, with no missing tiles?


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9. Are hand soap and paper towel dispensers well stocked?


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10. Are fans free of dust?


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Loading Dock/Dumpster

1. Is the dock clean?


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2. Are boxes broken down and crates neatly stacked?


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3. Is the grease bin accessible for grease disposal?


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4. Are propane tanks locked?


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Dish Room/ Dish Machine

1. Are the floors clear of any excess water?


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2. Do different employees handle clean and dirty dishes?


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3. Is the dish machine clean and operating correctly?


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4. Is the garbage disposal clean and operating correctly?


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5. Is the tray accumulator clean and operating correctly?


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6. Is the dish machine temperature log up to date?


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7. Do employees use safety goggles when changing dish chemicals?


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Electrical

1. Are sockets or switches in good condition (not broken)?


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2. Are all plugs, cords, electrical panels, and receptacles in good condition (no exposed conductors or broken insulation)?


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3. Are extension cords being used correctly? (They should not run through walls, doors, or ceilings; not represent a trip hazard running across aisle ways; not be used as a permanent source of electrical supply, have additional outlets installed; not be linked together and no “thin zip cords.”)


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4. Is there clear access (36” clearance) provided to electrical panels?


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5. Are cord or cable systems used to manage all cords or cables?


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6. Are extension cords at least 14 gauge (heavy-duty), with a length of 6 feet or shorter, and servicing only one appliance or fixture?


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7. Is faulty or broken equipment promptly removed from service?


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8. Are lamps well clear of drapes, papers, and other combustible materials?


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9. Are there no adapters/piggyback appliances used?


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10. Is all equipment well grounded?


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Lighting

1. Is there adequate lighting for the ongoing work?


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2. Are glare and reflection controlled to acceptable levels?


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3. Is the area’s lighting steady (no flickering lights)?


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Environment

1. Is furniture in good repair?


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2. Is there adequate lighting?


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3. Is there adequate ventilation?


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Administrative

1. Is there a current IIPP in a location known and accessible to all employees?


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2. Have employees received the required IIPP training?


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3. Is there a safety bulletin board displaying Emergency phone numbers, evacuation routes, and safety meeting information?


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4. Are Material Safety Data Sheets (MSDSs) on file and available to employees?


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5. Does the departmental Emergency Operations Plan include a floor plan/map of the department, including emergency evacuation routes and procedures?


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6. Are fire inspections and fire drills documented?


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7. Are all the poster requirements met and up to date?


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8. Is the health, safety, and emergency information posted?


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Floors, Aisles, Stairs And Landings

1. Do floors have even surfaces (no cracks or holes)?


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2. Are the floors and aisles clear of rubbish, materials, and equipment?


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3. Are walkways clear (cables, electrical cords)?


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4. Are treads on stairs in good condition (not worn/broken)?


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5. Are handrails in good repair?


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6. Are non-skid strips in good condition?


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7. Are landings clear of obstructions?


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8. Are waste bins routinely emptied?


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Emergency Procedures

1. Are emergency numbers displayed?


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2. Are fire extinguishers located in an easy-to-see location?


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3. Is fire equipment free from obstruction?


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4. Has the fire equipment undergone inspection and tagging in the past six months?


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5. Are overhead sprinklers/detectors clear of obstructions, stores, etc?


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6. Are emergency evacuation instructions displayed and easy to understand?


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7. Are emergency exit stairs adequately lit?


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8. Are fire doors closed but not locked?


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9. Are exit signs in place and illuminated?


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10. Are office areas cleaned & maintained regularly?


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11. Are exit doors marked and visible?


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12. Can exit doors open from inside (no padlocks)?


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13. Have exit corridors, both indoors and outdoors, been cleared of any obstructions?


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14. Are flashlights kept and batteries charged?


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First Aid

1. Are the first aid kits located in an easy-to-see location and unobstructed?


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2. Is the first aid kit equipped with only approved items?


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3. Are the first aid kits located in an easy-to-see location and unobstructed?


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Kitchen

1. Are sink drains clear and free-flowing?


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2. Are taps free from drips?


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3. Is equipment secured?


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4. Are aerosol containers stored away from cooking equipment?


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5. Are exhaust hoods and suction/ventilation ducts over equipment cleaned as necessary?


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6. Are blades on slicing equipment covered with the blade guard or protected?


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Equipment

1. Are the hot holding carts in good working condition, clean, and not missing any parts?


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2. Are the can openers in good working condition, clean, and not missing any parts?


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3. Are deep fryers in good working condition, clean, and not missing parts?


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4. Are the grills in good working condition, clean, and not missing any parts?


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5. Is the flat top in good working condition, clean, and not missing any parts?


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6. Are mixers in good working condition, clean, and not missing parts?


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7. Are ovens in good working condition, clean, and not missing any parts?


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8. Is the wok in good working condition, clean, and not missing any parts?


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9. Are induction cooktops in good working condition, clean, and not missing any parts?


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10. Is the pizza oven in good working condition, clean, and not missing any parts?


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11. Is the range top in good working condition, clean, and not missing any parts?


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12. Is the steamer in good working condition, clean, and not missing any parts?


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13. Are slicers in good working condition, clean, and not missing parts?


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14. Is the buffalo chopper in good working condition, clean, and not missing any parts?


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15. Are the steam kettles in good working condition, clean, and not missing any parts?


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16. Is the broiler in good working condition, clean, and not missing any parts?


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17. Are heat lamps in good working condition, clean, and not missing any parts?


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18. Are soup wells in good working condition, clean, and not missing any parts?


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19. Are fountain drink machines in good working condition, clean, and not missing any parts?


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20. Is the toaster in good working condition, clean, and not missing any parts?


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21. Is the microwave in good working condition, clean, and not missing any parts?


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22. Is the coffee machine in good working condition, clean, and not missing any parts?


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23. Is the ice machine in good working condition, clean, and not missing any parts?


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24. Is the tilt kettle in good working condition, clean, and not missing any parts?


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25. Are heated shelves in good working condition, clean, and not missing any parts?


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26. Is the rice cooker in good working condition, clean, and not missing any parts?


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27. Are milk dispensers in good working condition, clean, and not missing any parts?


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28. Are salad bars in good working condition, clean, and not missing any parts?


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29. Are soft serve machines in good working condition, clean, and not missing any parts?


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30. Are hot wells in good working condition, clean, and not missing any parts?


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31. Are cold wells in good working condition, clean, and not missing parts?


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32. Are reach-in refrigerators/freezers/cold prep tables in good working condition, clean, and not missing any parts?


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Walk-in Refrigerators/Freezers

1. Do refrigerators stay below 41 degrees and freezers below 0 degrees?


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2. Is the temperature log present and up to date?


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3. Are the floors clean and free of ice?


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4. Are the shelves clean?


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5. Is the ceiling clean?


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6. Is the food organized?


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7. Are the door gaskets clean?


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8. Is the food positioned 6 inches off the floor?


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9. Are products clearly labeled with their name and use-by date?


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10. Is the food appropriately covered, wrapped, or stored in bags?


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11. Is the FIFO (First In, First Out) method used?


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12. Are cooling units unobstructed and not blocked?


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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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