Templates
Restaurant safety checklist

Restaurant safety checklist

This checklist can be used by managers to evaluate all the areas of the restaurant and verify that they are free from hazards which may injure workers and customers.

Use this template
or download pdf
Restaurant safety checklist

This checklist can be used by managers to evaluate all the areas of the restaurant and verify that they are free from hazards which may injure workers and customers.

Use this template
or download pdf

About the Restaurant safety checklist

When it comes to running a restaurant, ensuring the safety and well-being of your employees and guests is the top priority. From keeping the kitchen equipment in top condition to keeping dining areas clutter-free and hygienic, every corner of the restaurant must be regularly inspected. Our restaurant safety checklist template is designed to help restaurant managers and staff streamline these inspections.

This template guides you through inspecting key areas like storage rooms, food preparation stations, and even exterior spaces. With sections for documenting findings, assigning tasks, and following up on corrective actions, you can easily track safety compliance and protect both your team and your guests.

When to use the restaurant safety checklist

Given the fast-paced environment in restaurants, safety can sometimes take a backseat to daily operations. This restaurant safety checklist is crucial during routine inspections, ensuring that all safety measures are followed.

You can also use this checklist when preparing for a health inspection. By methodically working through the checklist, you can identify and address any potential issues ahead of time.

It’s an excellent tool as well when onboarding new restaurant staff. You can walk new hires through the safety protocols covered in the checklist so they are fully aware of the critical safety procedures they must adhere to from day one.

The checklist is also handy for after major equipment repairs or renovations. It’s essential then to thoroughly inspect the restaurant to confirm that everything is working properly and there are no new safety hazards.

A step-by-step guide to using the restaurant safety checklist

Here’s how to get started with the checklist:

  1. Set up and customize the template. Start by opening the checklist above within the app, then adjust it to fit your restaurant’s unique layout, equipment, and safety protocols. You can also add custom fields for specific requirements.
  2. Assign roles and tasks. Once the checklist is ready, you can assign responsibilities to team members, making it clear who handles each area. This ensures all critical sections, like storage, cooking stations, and dining areas, are covered.
  3. Complete the inspection. Team members can easily fill out the checklist on their mobile devices while moving through each area of the restaurant, documenting findings with text, photos, or signatures.
  4. Track action items. Use the template’s built-in action management feature to follow up on issues or risks that need addressing. Assign tasks directly to the responsible team members and set deadlines for completion.
  5. Review and analyze. After the inspection, review the collected data and generate reports to spot trends or recurring safety issues. This allows you to implement corrective actions and optimize safety over time.

Download Lumiform’s restaurant safety checklist today

Improve your safety inspections with our customizable restaurant safety checklist. Track safety compliance with ease, assign tasks, and keep your team aligned—all in one simple tool. Whether you’re handling inspections solo or managing a team, this template empowers you to stay on top of important safety details.

Categories

  • Risk management and compliance templates
  • Hospitality templates
  • Food safety templates
  • Workplace safety templates
Preview of the template
Audit
STORAGE AREAS, ATTIC
Are floors clean, dry and in good condition?
Are aisles free of boxes or clutter?
Are electrical panels accessible and properly labeled?
Are doors and latches working properly?
Are products or supplies properly stored? (Light items on top, arranged to avoid toppling.)
Is shelving in good condition?
Are combustibles kept away from heat sources? (Heating unit, hot water tank, electrical boxes, etc.)
Are outlets, switches and electrical components working properly?
Are ladders in good condition and properly stored?
Are chemicals separated from foodstuffs?
Is trash compactor in good repair?
Is first aid kit adequately stocked and accessible?
Are lights working properly?
FOOD PREPARATION AND COOKING AREA
Are floors clean, dry and in good condition?
Are aisles free of clutter?
Are drain screens being cleaned regularly?
Are doors and latches working properly?
Is food preparation and storage equipment in good repair?
Is grill and fryer exhaust system clean and in good repair?
Has extinguishing system been inspected and serviced within last 6 months? (Check tags)
Have portable fire extinguishers been inspected and serviced within last year? (Check tag and gauge.)
Are combustibles kept away from heat sources? (Ovens, grill, fryer, toaster,etc.)
Are outlets, switches and electrical components working properly?
Are lights working properly?
DINING AND RESTROOM AREAS
Are floors clean, dry and in good condition?
REFERENCE: A clear and clean aisle [This is an example of how you can use Lumiform to include best practice reference images in your templates to assist with inspections]
Are highchairs, tables and seating in good condition?
Are floor mats in good condition? (Lay flat, smooth edges)
Is product display equipment in good repair? (½ gallon cases, shelving, cooler doors, etc.)
Are exit signs illuminated?
Are outlets, switches and electrical components working properly?
Are fixtures in restrooms in good condition?
Are lights working properly?
OUTSIDE SEATING AREAS/ PLAYGROUND
Are walking surfaces clean, dry and in good condition?
Are tables and seating in good condition?
Are gates and access passage locked?
Is playground equipment in good condition? (No missing parts, holes or tears, sharp objects, clean, etc.)
Is playground equipment inspected on a daily basis?
Is playground area clean and free of debris or clutter? (Balls returned to pit area)
Are proper signs in place?
Are lights working properly?
EXTERIOR (WALKWAYS AND PARKING LOT)
Are sidewalks and curbs in good repair?
Is landscaping trimmed away from walks and to eliminate possible hiding places?
Is the parking lot free of pot holes or tripping hazards?
Is the dumpster area in good condition?
Is the garden hose properly stored?
Are outside lights working properly?
SAFE WORKING PRACTICES
Do employees demonstrate a team approach in preventing accidents?
Are spills or dropped items cleaned up promptly?
Are “Wet Floor” warning signs displayed when needed?
Are employees wearing proper footwear?
Are floors thoroughly cleaned at closing?
Are employees instructed in proper lifting techniques?
Do employees “practice” proper lifting techniques?
Is cooking oil at room temperature before changing or straining?
Are knives cleaned safely? (Not left in soapy water)
Are slicers cleaned and stored properly?
Are employees instructed in the proper use of slicers?
Are all cleaning supplies properly labeled?
Do employees know where Material Safety Data Sheets are kept?
Do employees practice safe ladder usage?
Do employees use mechanical hand when changing marquee?
Are proper posters displayed? (OSHA, Workers’ Compensation, etc.)
Does your restaurant serve ice cream?
Are squares “tempered” before placed in dip cabinets?
Are squares “rotated” as needed?
Do employees place hip against dip cabinet for leverage when dipping?
Is ice cream temperature in dip cabinets kept in the proper temperature range?
Have all maintenance issues been reported as required?
FOLLOW-UP
Have the hazards that were identified last month been corrected? (If “NO”, specify which hazards below.)
Have maintenance-related items been reported, called in or entered on the restaurant computer?
Have unsafe practices been addressed with all employees?
Completion
Recommendations
Full Name and Signature of Inspector
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Frequently asked questions

What is the biggest safety concern in a restaurant?

The biggest safety concern in a restaurant is food safety. Improper handling, storage, and preparation of food can lead to contamination and foodborne illnesses, which may have severe consequences for customers and damage the restaurant’s reputation. Ensuring that food is cooked to the right temperature, stored properly, and handled with care is critical to preventing such issues.

What are the most common safety hazards in a restaurant?

Common safety hazards in restaurants include slippery floors, improperly stored chemicals, and malfunctioning kitchen equipment. Cuts from sharp utensils, burns from hot surfaces, and fire hazards in the kitchen are frequent risks. Electrical issues, such as faulty wiring, and food safety hazards like cross-contamination, also pose significant concerns.

What are safety rules in the kitchen?

Basic kitchen safety rules include wearing appropriate footwear to prevent slips, using sharp knives with proper techniques, and keeping flammable materials away from open flames. Regularly cleaning surfaces to prevent grease buildup, safely storing chemicals away from food, and using oven mitts or gloves when handling hot equipment are essential practices to maintain a safe kitchen environment.

What should restaurant staff do if a safety issue is discovered?

If a safety issue is discovered, restaurant staff should immediately report it to their supervisor or manager. Depending on the severity, the affected area should be secured or blocked off to prevent accidents. For food safety concerns, contaminated items should be discarded, and any necessary corrective actions, such as equipment repair or deep cleaning, should be prioritized.

How can a restaurant prepare for a health and safety inspection?

Preparation for a health and safety inspection starts with regular internal checks using a safety checklist. Staff should be trained to maintain cleanliness, proper food handling, and hygiene standards at all times. Make sure records of food temperature logs, equipment maintenance, and employee health checks are up-to-date.

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.