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Ecosure Inspection Checklist

Bringing your restuarant up to code with an ecosure inspection checklist An ecosure inspection checklist is a tool which helps your restaurant stay compliant with restaurant cleanliness and safety standards. It covers areas such as employee health and hygiene, food safety practices, and proper building maintenance. It is intended to ensure that you recieve or retain your ecosure certification. The checklist should address every criterion assessed during an ecosure inspection, including food safety, employee health, and food storage practices. The template is intended to document where organizations are meeting standards and how restaurant safety processes are handled. Using an ecosure inspection checklist, you can identify areas for improvement. Updating practices and process to improve the sanitation of the business not only keeps you compliant with regulations, but leads to more postive customer experiences.

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Ecosure Inspection Checklist

Company/business name
Company/business owner
Date of ecosure inspection
Company/business location

Food storage processes

Are items in cold holding stored below 41F/5C?
Are items in hot holding stored above 140F/60C?
Are frozen foods completely frozen?
Are temperatures of perishable items (meats, produce, eggs, etc.) checked regularly?
Are produce items washed before they are used?
Is cross-contamination of food in storage avoided?
Are food items in storage properly/securely covered?
Are items stored in bulk (flour, salt, sugar, etc.) properly labeled?
Are food items in storage arranged in the proper hierarchy?
Do you thaw frozen items properly (by running them under cold water)?
Are all food items kept at least 6" off the ground?

Kitchen equipment

Are the ovens, stovetops, refrigerators, and freezers functioning properly?
Are only approved chemicals in use in the kitchen?
Are cooking utensils in good repair (i.e. not rusted)?
Are there food thermometers in use where needed (especially regarding meat)?
Are all knives in use kept sharp?
Are pots/pans/woks/etc. clean?

Employee health and hygiene

Do only healthy employees work?
Are employees showing symptoms (coughing, sneezing, vomiting, etc.) sent home?
Are any open wounds or sores securely bandaged?
Do all employees wear gloves?
Do all employees wear hairnets?
Are employees washing their hands regularly, especially after using the bathroom or after handling raw meat?
Do employees smoke or vape in their work environment?
Do employees eat or drink in the work environment?
Do employees have their fingernails trimmed?


Have there been pests sighted on the premises?
Are there dropping, claw marks, animal hair, or insect eggs on the premises?
Are there enough sinks for all employees to wash hands regularly?
Is waste disposal functioning properly (no sewage backups)?
Are there working toilets for employees?
Are soap, paper towels, and sanitzer available at all sinks?
Are the walls and ceilings clean?
Is the ventilation in good working order?
Are all plumbing fixtures secure?
Is there adequate lighting in the kitchen?
Are restrooms properly stocked with toilet paper and the required trash can?

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Signature of inspecting employee
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