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Food Safety Inspection Checklist Template

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Opening Checks
Hot and cold running water available from all sinks?
All hand sinks equipped with soap and disposable paper towels in dispensers?
Cleaning cloth buckets prepared and sanitizer concentration verified with chemical test strips?
Cooler and freezer temperatures taken and recorded?
Cooler storage practices are implemented? (raw meat storage practices, food containers covered)?
Dishwasher is working correctly?
Equipment clean, well maintained, and free of physical defects?
Food prep areas cleaned and sanitized (work surfaces, equipment, utensils etc.)?
FIFO (First In, First Out) practiced; no visibly spoiled or tainted foods?
No evidence of insects/vermin in storage, processing, and retail areas (monitoring stations)?
No ill food handlers on duty (diarrhea, vomiting, jaundice)?
Food handlers free of exposed cuts?
Manager/Staff with provincially approved food safety certification or equivalent on duty?
Mid-Day Food Handling Checks
Food is handled, stored, and displayed in a manner that minimizes cross-contamination?
Frequent hand washing observed (Soap & disposable paper towels available at hand basins)?
High hazard foods (cooked or raw) not being held at room temperature for > 30 minutes?
Cleaning cloths stored in a sanitizing solution & verified with chemical test strips?
Closing Checks
Cooler and freezer temperatures taken and recorded?
Dirty cleaning cloths removed for cleaning and replaced with new ones?
Waste bins have been emptied & garbage bags removed from kitchen?
All dirty laundry (cleaning cloths, aprons, etc.) have been placed in designated dirty laundry bag?
Cleaning has been completed as outlined in cleaning schedule?
Full Name and Signature of the Inspector
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Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.
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