Restaurant Health Inspection Checklist

A comprehensive Restaurant Health Inspection Checklist ensures compliance with food safety regulations and helps maintain a clean, safe, and efficient environment in the restaurant. Using eAuditor Audits & Inspections, you can easily customize this checklist, conduct inspections digitally, and generate instant reports. Below is a sample structure of a Restaurant Health Inspection Checklist for use with eAuditor Audits & Inspections:

1. Food Storage & Handling

• Temperature Control
  • Refrigerators and freezers are set to the correct temperatures:
    • Freezer: ≤ -18°C (0°F)
    • Refrigerator: ≤ 4°C (40°F)
  • Food is stored at the appropriate temperatures (cold/hot holding).
  • Thermometers are present and accurate in all storage units.
• Storage Practices
  • Raw food is stored below or separately from ready-to-eat food.
  • All food items are stored at least 6 inches off the ground.
  • For example, Expired food is discarded and no items are past their expiration dates.
• Food Labeling
  • All food containers are properly labeled with use-by dates.
  • Opened packages are sealed and stored correctly.

2. Food Preparation Area

• Cleanliness
  • Food preparation surfaces are clean and sanitized regularly.
  • Cutting boards and utensils are clean and properly sanitized.
  • Moreover, Handwashing sinks are clean and equipped with soap and paper towels.
• Cross-Contamination Prevention
  • Separate cutting boards are used for raw and cooked foods.
  • To prevent Cross-Contamination, new Gloves are worn when handling ready-to-eat food.
• Pest Control
  • Equally important, No signs of pests (insects, rodents) in the food prep area.
  • Pest control measures (traps, sprays) are in place and up to date.

3. Food Cooking & Serving

• Cooking Temperatures
  • Foods are cooked to the required internal temperatures:
    • Poultry: ≥ 74°C (165°F)
    • Ground meats: ≥ 71°C (160°F)
    • Fish: ≥ 63°C (145°F)
  • Cooking equipment (stoves, ovens, grills) is clean and in working order.
  • Furthermore, Hot foods are maintained at ≥ 60°C (140°F) before serving.
• Serving Practices
  • Food is served promptly to avoid temperature fluctuations.
  • Serving utensils are clean and replaced regularly.

4. Employee Hygiene

• Personal Hygiene
  • Employees wash their hands frequently, especially after handling raw food or touching non-sanitized surfaces.
  • Also, Employees wear clean uniforms and proper hair restraints (hairnets, caps).
  • Equally important, Gloves are worn and changed frequently, especially between handling different types of food.
• Health & Safety
  • Employees are not working when sick or showing symptoms of illness.
  • Staff members are trained on proper hygiene and food safety procedures.

5. Cleaning & Sanitation

• Sanitation Practices
  • All kitchen surfaces are sanitized regularly.
  • Trash bins are emptied frequently and kept clean.
  • Floors, walls, and ceilings in food prep areas are clean and well-maintained.
• Dishwashing
  • Equally important, Dishwasher temperature reaches at least 82°C (180°F) for sanitizing.
  • Proper cleaning and sanitizing procedures are followed for all dishware and utensils.

6. Storage Areas (Non-Food)

• Cleanliness & Organization
  • Storage rooms and dry storage areas are clean and organized.
  • Chemicals are stored separately from food products.
  • Shelves and containers are free from dust and debris.
• Pest Prevention
  • No signs of pests in storage areas.
  • All food storage containers are sealed tightly.

7. Dining Area & Restrooms

• Dining Area Cleanliness
  • Tables and chairs are cleaned and sanitized between use.
  • Floors are clean, and there are no spills or tripping hazards.
• Restroom Cleanliness
  • Restrooms are stocked with soap, paper towels, and hand sanitizer.
  • Restrooms are cleaned and sanitized regularly.
  • No visible signs of plumbing issues, such as leaks or clogged drains.

8. Safety Procedures

• Fire Safety
  • Fire extinguishers are available, accessible, and inspected annually.
  • Emergency exits are clearly marked and free of obstructions.
• First Aid
  • First aid kit is fully stocked and easily accessible.
  • Employees are trained in basic first aid procedures.

9. Documentation & Compliance

• Health & Safety Records
  • Food safety plan (HACCP) is up to date and easily accessible.
  • All employee training records are current and stored securely.
• Inspection Reports
  • Previous health inspection reports are reviewed, and corrective actions have been taken.

Final Review

• All issues and corrective actions are documented in eAuditor Audits & Inspections.
• Any critical violations have been addressed immediately.
• A report is generated and shared with the management team.

Using eAuditor for Health Inspections:

• Customizable Restaurant Health Inspection Checklist: Modify this Restaurant Health Inspection Checklist template to suit your specific restaurant’s needs.
• Real-Time Reporting: Always,  Generate inspection reports instantly and share them with relevant parties.
• Photo Attachments: In addition, Add photos of violations or areas of concern directly in the app.
• Action Tracking: Assign corrective actions within eAuditor Audits & Inspections and monitor their completion.
• Automatic Reminders: Lastly, Schedule recurring inspections and receive alerts for upcoming reviews.

By incorporating eAuditor Audits & Inspections into your restaurant’s health inspection routine, you ensure that food safety standards are consistently met, regulatory requirements are fulfilled, and overall operational efficiency is improved.