Restaurant Health and Safety Inspection Checklist Template Download as PDF Digitalize this paper form now
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Cut inspection time by 50% Uncover more issues and solve them 4x faster Select from over 4000 expert-proofed templates Restaurant Health and Safety Inspection Checklist Template (page name not set) Communication and Expectations An up-to-date health and safety policy statement is posted. Yes No N/A A harassment policy is posted. Yes No N/A Employee responsibilities are posted. Yes No N/A Management responsibilities are posted. Yes No N/A Health and safety meetings are held monthly and minutes are posted. Yes No N/A The Occupational Health and Safety Regulation (the Regulation) is available and accessible. Yes No N/A An up-to-date pipeline poster is posted. Yes No N/A Preventing Serious Incidents Fire exits and signs are operable. Yes No N/A Fire exits are accessible. Yes No N/A Fire extinguishers are checked annually. Yes No N/A Emergency lighting is operable. Yes No N/A A fire procedure is posted. Yes No N/A Trained fire marshals are identified. Yes No N/A A fire drill is conducted annually. Yes No N/A Kitchen fire retardant system is inspected semi-annually. Yes No N/A The exhaust and grease ventilation system is cleaned semi-annually and marked with a sticker. Yes No N/A Microwaves are checked every six months. Yes No N/A Plugs and cords on all electrical equipment are in good repair. Yes No N/A Circuit breaker panels are clearly marked and labelled. Yes No N/A Lockout capacity for all electrical panels and lockout procedures are posted. Yes No N/A Procedures for working alone are posted. Yes No N/A Emergency phone numbers are posted on all phones. Yes No N/A Procedures for armed robberies, bomb threats, and blackouts (power failures) are accessible by staff members. Yes No N/A The griddle is cleaned to remove excess grease from inside and underneath. Yes No N/A Preventing Strains and Sprains (Soft-Tissue Injuries) Loads are carried close to the body between waist and chest level. Yes No N/A Stretching exercises are encouraged between rushes (for example, while waiting for food orders). Yes No N/A Trays are used to balance heavy loads. Yes No N/A High reach areas have been identified and appropriately equipped (for example, with footstools, steps at pass through, and ladders). Yes No N/A Heavy items are stored between waist and shoulder heights. Yes No N/A Employees squat, bend knees, and do not bend or twist at the waist. Yes No N/A Employees use two hands to handle heavy items. Yes No N/A Dollies, carts, and trays are available and used to carry heavy loads. Yes No N/A "Preventing Strains and Sprains" posters are up. Yes No N/A "Clean as you go" is practiced. Yes No N/A Work areas are clear and well organized. Yes No N/A Spills are wiped up immediately. Yes No N/A Garbage cans are emptied frequently to prevent overflow. Yes No N/A "Wet Floor" signs are available and used. Yes No N/A Floors and carpets are in good condition. Yes No N/A Footwear is slip resistant, closed toe, and in good condition. Yes No N/A "Walk, don't run" is practiced, and employees say "behind." Yes No N/A Preventing Serious Cuts and Lacerations Knives are carried and handled safely. Procedures are posted and practiced. Yes No N/A Knives are sharp and stored in a proper rack. Yes No N/A Slicer gloves are available and used by employees. Yes No N/A Slicer blade guard is used by employees. Yes No N/A Broken glass is kept separate from other garbage and handled with care. Yes No N/A Preventing Chemical Poisoning and Related Hazards WHMIS and material safety data sheets (MSDSs) are up-to-date and readily available. Yes No N/A Employees understand the key points of MSDSs (what they are and how they are used). Yes No N/A Workplace labels are used on chemicals removed from their original containers (including spray bottles). Yes No N/A An eye wash bottle is available. Yes No N/A Goggles are available and used when mixing chemicals. Yes No N/A All chemicals are covered, labelled, and stored away from food and food-service storage areas. Yes No N/A All CO2 tanks are chained and secured to prevent falling over. Yes No N/A Accidents are investigated using an Incident Investigation Form and followed up on to prevent recurrence. Yes No N/A Preventing a Serious Burn Injury Hot oil and disposal procedures are posted. Yes No N/A Hot oil and disposal procedures are followed. Yes No N/A Goggles and neoprene gloves are available and used when handling hot oil. Yes No N/A Employees fill fry baskets away from hot oil and not directly over top. Yes No N/A Shortening is allowed to cool before filtering. Yes No N/A Approved lidded shortening pails are available and used. Yes No N/A Oven mitts are used with hot objects. Yes No N/A Incident Investigations Accidents are investigated using an Incident Investigation Form and followed up on to prevent recurrence. Yes No N/A Records and Statistics The number of accidents is reviewed monthly. Yes No N/A Maintenance records are available. Yes No N/A First Aid First aid certificate holders are identified by posted hard copies of certificates Yes No N/A A first aid certificate holder is on duty at all times. Yes No N/A An appropriate first aid kit is accessible to all employees, and is kept clean, dry, and fully stocked according to Regulation standards. Yes No N/A A first aid log book is complete, up-to-date, and kept in the first aid kit. Yes No N/A A blue adhesive bandage policy is posted. Yes No N/A
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.