CANTEEN-PANTRY INSPECTION CHECKLIST

CANTEEN-PANTRY INSPECTION CHECKLIST 

Food safety is an integral part of any restaurant, pantry or home kitchen. You can download Canteen-Inspection-Checklist from qhsedocs in an editable ready-to-use format.

 

1-PERSONAL HYGIENE

1. Hairnets are worn  
2. Fingernails are short and clean  
3. Protective hand gloves are worn and damaged by food handlers during the preparation of raw food items and cooked food
4. Unprotected and undressed infection, cuts, or bandages on hands are covered properly while handling food  
5. Appropriate handwashing, drying and sanitizer facilities are available.
6. Food handling and catering staff understanding well regarding when to wash their hands  
7. Adequate handwashing and drying facilities are available and easily accessible  
8. No smoking in kitchen or canteen  
9. Is Personal Hygiene training frequently available to new hiring and existing staff? if yes. (Records available)  

2-UTENSILS AND EQUIPMENT

1. All small equipment and utensils, including cutting boards, are completely and deeply cleaned between use. s and sanitized where essential/mandatory  
2. Utensils are clean and dry  
3. Work surfaces are clean and sanitized  
4. Thermometers are available and calibrated  
5. Drawers and racks are clean  
6. Utensils are stored in a safe manner  

3-CLEANING AND SANITIZING

1. A periodic cleaning schedule is in place for utensils, equipment and establishment/areas  
2. Deep cleaning schedule  
3. Sanitation chemicals used correctly  
4. Abstracted rags used for floors and work surface cleaning & disinfecting  
5. Cleaning equipment stored appropriately  
6. The dining area is clean and sanitized  

4-GARBAGE DISPOSAL

1. Garbage containers are washed and sanitized  
2. Garbage/waste storage area is protected from insects, pests, roaches or rodent infestation   
3. Skips emptied/removed from the site at least 2x per week  

5-PEST CONTROL

1. Screens are on open windows and doors and in good repair  
2. A pest control /fumigation program is in place  

6- RECEIVING

1. Products are supplied by approved suppliers  
2. Rapidly/promptly upon receipt, incoming food and supplies are inspected appropriately  
3. All food items, materials and supplies are immediately moved to appropriate storage areas  
4. Temperature is checked and recorded of shipping chillers/freezers on arrival  
5. Chillers/freezer content is checked for defrosting or spoiling/damage before unloading  
6. All food is labelled with name and delivery/expiry date  
7. Food is protected from contamination essentially  

7- STORAGE

1. Separation of food and chemicals  
2. Air-conditioned storage  
3. All food is stored off the floor  
4. Unit is clean  
5. Foods are arranged to allow cool airflow appropriately.  

8- COLD STORAGE

1. All food is appropriately wrapped, labelled and dated.  
2. Food is not allowed to be in the "temperature danger zone" (i.e. between 4C°) for more than 2 hours  
3. Thawing pans are available and clean
4. Segregation of foodstuff in chiller and freezer (meat, fish, poultry and veg)  
5. Temperatures are maintained: 4C° or lower in refrigerators and -18C° or lower in freezers. Recorded during each shift.  

9-HOT & COLD HOLDING

1. Fridge/Bain Mari is clean  
2. All Food items are heated to 75C° before shifting to hot holding  
3. The temperature of food items being held is 63C° or above, the record is documented.  
4. The temperature of cold food items being held is 4C° or below, the record is available and documented.  
5. Food is protected from contamination  

10-Transport

1. Transport containers and carts are regularly cleaned and sanitized  
2. Proper temperatures are maintained during transport at 4C° or below for foods and above 63C° for hot foods, record available  
3. The transport vehicle is clean  

11-HEALTH

1. Food handlers' and catering staff’s medical certificates are valid.  
2. Is Food Safety training frequently provided (records available)?

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