Templates
Restaurant kitchen cleaning checklist template

Restaurant kitchen cleaning checklist template

Boost the cleanliness and efficiency of your restaurant’s kitchen operations with this checklist. It simplifies daily routines by listing down essential tasks.

Use this template with Lumiform

The Lumiform application helps frontline teams uphold internal standards effortlessly.
  • Customize this template or build your own
  • Fill out templates via mobile app
  • Assign and track corrective actions
  • Get reports and analyse your data
Prices start from ░░░ per month
Book a demo
Learn more
or Download template as PDF
Restaurant kitchen cleaning checklist template

Boost the cleanliness and efficiency of your restaurant’s kitchen operations with this checklist. It simplifies daily routines by listing down essential tasks.

Use this template with Lumiform

The Lumiform application helps frontline teams uphold internal standards effortlessly.
  • Customize this template or build your own
  • Fill out templates via mobile app
  • Assign and track corrective actions
  • Get reports and analyse your data
Prices start from ░░░ per month
Book a demo
Learn more
or Download template as PDF

Keep your restaurant kitchen spotless and health-code compliant with the help of this cleaning checklist. Designed for busy kitchen managers, it divides essential cleaning tasks into clear categories—kitchen equipment, floors and walls, ventilation, storage areas—with simple yes/no/N/A options. When health inspectors make visits, it gives additional documented evidence of your cleaning protocols.

The NSW Food Authority highlights that proper cleaning of food processing equipment and surfaces is a key factor in reducing foodborne illness risks in commercial kitchens. Download this template to transform cleaning into a structured system that keeps customers protected.

Related categories

Preview of the template
Page 1
Kitchen Equipment
Clean and sanitize all cooking surfaces (stovetops, ovens, griddles)
Wipe down all stainless steel equipment (prep tables, sinks, racks)
Empty, clean and sanitize all food preparation containers
Clean and descale all coffee and tea equipment
Discard any expired or unusable food items
Floors and Walls
Sweep and mop all kitchen floors
Wipe down all baseboards and lower wall areas
Clean and sanitize all floor drains
Spot clean kitchen walls and backsplashes
Ventilation and Lighting
Clean and de-grease all exhaust hoods and filters
Wipe down all light fixtures and replace any burned out bulbs
Storage Areas
Organize and clean all dry good storage shelves
Wipe down all refrigerator and freezer interiors
Check expiration dates and discard any spoiled items
Final Inspection
Ensure all cleaning supplies and equipment are properly stored
Take out all trash and recycling
Perform a final walkthrough to identify any missed areas

Frequently asked questions

When should I schedule deep cleaning tasks on my restaurant kitchen checklist?

Schedule deep cleaning tasks during slower business periods or after closing. Weekly tasks like hood filter cleaning and refrigerator deep cleaning work well on slower weekdays. Monthly tasks such as descaling equipment and cleaning behind heavy appliances require more time and should be scheduled during off-hours to avoid disrupting service.

How can I customize this kitchen cleaning checklist for my restaurant needs?

Analyze your kitchen layout and equipment to add specific items unique to your operation. Consider your menu and identify high-risk preparation areas that need additional attention. You can also add sections for specialty equipment like wood-fired ovens or sous vide stations.

What documentation should I keep with my completed kitchen cleaning checklists?

Keep completed checklists for at least six months, along with any corrective action notes for failed inspections. Document staff training on cleaning procedures, chemical safety data sheets, and equipment maintenance records. This documentation helps demonstrate due diligence during health inspections and protects you in case of customer complaints or foodborne illness allegations.

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.