Commercial Kitchen Maintenance Checklist - Weekly

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

Commercial Kitchen Maintenance Checklist - Weekly



Fryers

1. Was a deep cleaning conducted by boiling out the fryer and scrubbing the fry pot down with a brush?


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2. Was old oil displaced and replaced with fresh oil every 5-7 days?


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3. Was filter paper changed or was the built-in filtration system cleaned out, depending on the model?


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Grills & Griddles

1. Was the griddle applying vegetable oil seasoned to a hot surface? (Follow direct instructions here).


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Ovens & Ranges

1. Were the interior walls and doors scrubbed down using a soft brush and manufacturer-recommended cleaner?


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2. Were burner covers and knobs soaked and scrubbed in warm, soapy water?


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3. Were your door openings cleaned around and the gaskets wiped down with a soft cloth dampened in warm water and soap?


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4. Was the stainless steel exterior polished with a manufacturer-recommended polish?


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5. Combi ovens only — Was the intake fan cleaned weekly and the steamer delimed routinely?


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Steamers, Kettles & Tilt Braising Pans

1. Is the exterior wiped down with a soft cloth dampened in water and mild detergent or degreaser?


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2. Is the stainless steel exterior polished with a manufacturer-recommended polish?


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3. Were the gaskets inspected and wiped down with a soft cloth dampened in warm water and soap?


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Ice Machines & Bins

1. Was the exterior of the machine and bin wiped with a soft cloth, mild detergent, and warm water?


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2. Was the stainless steel exterior polished with a manufacturer-recommended polish?


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3. Was the ice removed from the bin and the interior walls scrubbed down and covered with a manufacturer-recommended cleaner and sanitizer at least once every two weeks?


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Refrigeration

1. Were the gaskets inspected and wiped down with a soft cloth dampened in warm water and soap?


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2. Were overflow water trays emptied and cleaned?


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3. Were interior shelves removed and both interiors and exteriors cleaned using manufacturer-recommended solutions?


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4. Was the stainless steel exterior polished with a manufacturer-recommended polish?


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Beverage & Coffee Machines

1. Were the exteriors of coffee and beverage machines cleaned with mild detergent, warm water, and a soft cloth?


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2. Were coffee machine filters cleaned or replaced at least once every two weeks?


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3. Were syrup connectors on beverage dispensers cleaned by soaking them in a manufacturer-recommended cleaning solution and sanitizer?


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Warewashers

1. Were units cleaned and descaled once a week?


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2. Was the stainless steel exterior cleaned and polished with a manufacturer-recommended solution?


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General Maintenance

1. Were drain cleaners poured down drains in sinks, wash stations, and floors?


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2. Were faucets, sinks and spray heads cleaned and descaled?


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3. Was inventory checked and stockrooms reorganized?


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


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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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