Restaurant health inspection
Restaurant health inspection
Use this restaurant health and safety inspection checklist for monthly inspections in your food service establishment.
Restaurant health inspection
Use this restaurant health and safety inspection checklist for monthly inspections in your food service establishment.
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Communication and Expectations
An up-to-date health and safety policy statement is posted.
A harassment policy is posted.
Employee responsibilities are posted.
Management responsibilities are posted.
Health and safety meetings are held monthly and minutes are posted.
The Occupational Health and Safety Regulation (the Regulation) is available and accessible.
An up-to-date pipeline poster is posted.
Preventing Serious Incidents
Fire exits and signs are operable.
Fire exits are accessible.
Fire extinguishers are checked annually.
Last checked:
Emergency lighting is operable.
A fire procedure is posted.
Trained fire marshals are identified.
The fire marshals are:
A fire drill is conducted annually.
Last drill held:
Kitchen fire retardant system is inspected semi-annually.
Date last inspected:
The exhaust and grease ventilation system is cleaned semi-annually and marked with a sticker.
Date last cleaned
Microwaves are checked every six months.
Date last checked:
Plugs and cords on all electrical equipment are in good repair.
Circuit breaker panels are clearly marked and labelled.
Lockout capacity for all electrical panels and lockout procedures are posted.
Procedures for working alone are posted.
Emergency phone numbers are posted on all phones.
Procedures for armed robberies, bomb threats, and blackouts (power failures) are accessible by staff members.
The griddle is cleaned to remove excess grease from inside and underneath.
Last done:
Preventing Strains and Sprains (Soft-Tissue Injuries)
Loads are carried close to the body between waist and chest level.
Stretching exercises are encouraged between rushes (for example, while waiting for food orders).
Trays are used to balance heavy loads.
High reach areas have been identified and appropriately equipped (for example, with footstools, steps at pass through, and ladders).
Heavy items are stored between waist and shoulder heights.
Employees squat, bend knees, and do not bend or twist at the waist.
Employees use two hands to handle heavy items.
Dollies, carts, and trays are available and used to carry heavy loads.
"Preventing Strains and Sprains" posters are up.
"Clean as you go" is practiced.
Work areas are clear and well organized.
Spills are wiped up immediately.
Garbage cans are emptied frequently to prevent overflow.
"Wet Floor" signs are available and used.
Floors and carpets are in good condition.
Footwear is slip resistant, closed toe, and in good condition.
"Walk, don't run" is practiced, and employees say "behind."
Preventing Serious Cuts and Lacerations
Knives are carried and handled safely. Procedures are posted and practiced.
Knives are sharp and stored in a proper rack.
Slicer gloves are available and used by employees.
Slicer blade guard is used by employees.
Broken glass is kept separate from other garbage and handled with care.
Preventing Chemical Poisoning and Related Hazards
WHMIS and material safety data sheets (MSDSs) are up-to-date and readily available.
Employees understand the key points of MSDSs (what they are and how they are used).
Workplace labels are used on chemicals removed from their original containers (including spray bottles).
An eye wash bottle is available.
Goggles are available and used when mixing chemicals.
All chemicals are covered, labelled, and stored away from food and food-service storage areas.
All CO2 tanks are chained and secured to prevent falling over.
Accidents are investigated using an Incident Investigation Form and followed up on to prevent recurrence.
Preventing a Serious Burn Injury
Hot oil and disposal procedures are posted.
Hot oil and disposal procedures are followed.
Goggles and neoprene gloves are available and used when handling hot oil.
Employees fill fry baskets away from hot oil and not directly over top.
Shortening is allowed to cool before filtering.
Approved lidded shortening pails are available and used.
Oven mitts are used with hot objects.
Incident Investigations
Accidents are investigated using an Incident Investigation Form and followed up on to prevent recurrence.
Records and Statistics
The number of accidents is reviewed monthly.
Maintenance records are available.
First Aid
First aid certificate holders are identified by posted hard copies of certificates
A first aid certificate holder is on duty at all times.
An appropriate first aid kit is accessible to all employees, and is kept clean, dry, and fully stocked according to Regulation standards.
A first aid log book is complete, up-to-date, and kept in the first aid kit.
A blue adhesive bandage policy is posted.
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This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.