Kitchen Inspection Checklist Doc. No.

SAPT-HSE-FRM-INS-11

Inspection Date: Ins. Due Date :

Custodian: ID No :

The answer to all questions below should be ‘yes’. If the answer is ‘no’ please note the location and brief details and investigate the problem further to identify actions.

Area Inspected:______________________________________________________

Inspected by: _____________________________________

YES/ NO ACTION TAKEN or RECOMMENDED

COMMENTS
S# HAZARD (with completion dates)
(location & brief details)

Cleanliness

1 Is access to the kitchen clean and tidy?

2 Are work surfaces, shelves & floor kept clean & tidy?

3 Are walls & ceilings clean & in good condition and clean?

4 Are glass doors & windows spotless clean?

5 Are equipment, crockery & utensils cleaned thoroughly after use?

6 Is stewarding section clean and tidy?

7 Are sinks and drains working properly?

Is (deep) cleaning carried out according to cleaning schedule ? Are logs filled in
8
and signed?

9 Is the goods delivery area kept clean & free from clutter?

Are all kitchen employees wearing clean outer garments, and effective hair
10
restraints?

11 Are dirty cloths, towels and aprons put away correctly?

Disposal of Waste

12 Are waste food & other waste removed from the kitchen at least once per day?

Is waste cooking oil & fat disposed of correctly? (via a

13
specialist collection agent)

14 Is waste stored in a bin or similar container with a tightly fitting lid?

15 Are waste bins clean?

Are broken glass & other sharp waste put in a puncture-proof container or
16
wrapping before disposal into a bin?

17 Are refuse bins kept at a distance from the kitchen?

Are refuse bins emptied regularly? (according to

18
waste disposal contract)

19 Are trolleys for moving heavy or large loads clean and in good shape?

Pest Control

Are kitchen, service & storage areas regularly checked for pest (mice, insects,
20
etc) infestations?
Are pest control visits made out of hours e.g. at night? (note
21
arrangements for this)

22 Are fly screens in place at all opening windows & vents?

23 Are electric fly killer units in working order & maintained regularly?

Staff toilets and washing facilities

24 Is access to staff toilets clean and unobstructed, are floors clean?

25 Are toilets and washbasins clean and in working order?

Are hot and cold (or warm) running water, soap and paper towels (or other
26
cleaning/hand drying facilities) provided in the toilets?

HAZARD

27 Are the lockers provided for staff clothing & bags clean and tidy?

28 Is the rest area where staff can sit, eat & drink clean, ventilated and tidy?

Ventilation

29 Are cooking smells & steam removed from the kitchen?

30 Is there a supply of fresh air with no draughts?

31 Are mechanical extract ventilation systems checked & maintained annually?

Lighting

32 Is the lighting bright enough, especially over work surfaces & cookers?

33 Are steps, stairs & storerooms properly lit?

34 Are light shades & diffusers clean & in good condition?

Slips, Trips and Manual Handling

35 Is the floor in a good condition? (no cracks, bumps or worn bits)

36 Is the floor free from obstructions? (such as boxes or rubbish)

37 Are floor surfaces clean?

38 Are spills cleared up immediately?

39 Are ‘caution – wet floor’ signs used when floors have been washed?

40 Are staff wearing suitable closed-in, slip resistant shoes?

41 Are steps & stools provided where needed?

42 Are steps & stools in safe condition?

Have manual handling risks been assessed & controlled? (check risk
43
assessment records)

Fire Precautions

44 Are fire exits & escape routes free of obstructions?

45 Are fire doors clearly marked & kept closed?

46 Do fire door closing mechanisms operate properly?

47 Are vision panels in doors unobstructed?

Are fire extinguishers provided and tested annually? (check

48
last test date on label)

49 Are fire blankets provided & checked annually?

Have staff been trained in use of fire blankets?

50
(check training records)

Are up to-date fire action notices displayed where staff can read them?
51 (what to do in
event of fire & fire assembly points)

52 Can fire alarms be heard in all areas, including storerooms and toilets?

53 Are fire drills carried out at least once per term?

Are ‘no smoking’ rules followed?

54
(look for cigarette butts)

Machinery and Equipment

Are staff trained to use & clean food preparation equipment safely? (check
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training records)

Is machinery and equipment regularly inspected & maintained? (fixed

56
equipment every six months)

Is there a procedure for reporting faulty machinery or equipment & taking it

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out of use until mended?(note details of this procedure)

Is dangerous machinery operated with guards in place? (e.g. mincers,

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bacon slicers, potato chippers, food mixers)

Are these dangerous machines only operated by trained staff over the age of
59
18?

Electrical Safety

60 Are electrical sockets and equipment placed away from sinks and hotplates?

61 Is electrical equipment regularly inspected and tested?

62 Is portable electrical equipment tested every 3 years – check test labels

63 Does all electrical equipment pass visual inspection?

Visual inspection of equipment

64 is the cable covering intact?

65 damage to the plug - is the casing intact and pins straight?

 66 is the lead intact without any joins?.

67 the outer covering of the cable is gripped where it enters the plug or equipment

the plug, equipment or socket is free from indications of overheating (eg brown
68
burn marks)

69 see if the coloured insulation or copper of the internal wires are

completely covered.

label any faulty equipment with ‘do not use’ signs & take out of use until
70 checked by an electrician. Encourage other staff to report any faults or
damaged equipment

Gas Safety

Are gas appliances regularly checked & serviced by qualified fitters? (every six
71
months)

Are staff trained to use gas appliances safely?

72
(check training records)

Do staff know what to do in a event of a gas leak?

73
(turn off gas supply, evacuate the area, notify Estates department immediately)

74 Are cylinders are outdoor and in a well-ventilated area.

Are Gas Cylinder Preferably on ground level unless suitable lifting facilities are
75
available to transfer cylinders to higher floors.

76 Are area is accessible to changing and quick removal in case of emergency.

77 Are the Cyalinder protected from vehicular collision or damage.

78 Are the cylinders Secured by suitable fence to prevent unauthorized tampering.

Chemicals

Are all chemicals clearly labelled?

79
(e.g. cleaning materials, disinfectants, detergents, pest killers)

80 Are chemicals stored separately and away from food

Have staff been trained to use these chemicals safely?

81
(check training records)

82 Do staff know what to do in an emergency?

Protective Clothing

83 Are rubber or plastic gloves provided to protect against skin damage from hot
water, detergents, disinfectants & other chemicals?

84 Are padded gloves available for handling broken glass and other sharp waste
material?

85 Is eye protection (goggles or visors) provided where there is a danger of eye

damage from splashes or machinery?

87 Are heatproof gloves or gauntlets provided for taking dishes in & out of hot
ovens?

88
Is all protective clothing replaced as soon as it is worn out or damaged?

89
Are clean hair coverings (caps, snoods etc.) provided when needed?

First Aid

90
Are up to date posters displayed with names & locations of trained first aiders?
91
Are first aid boxes clearly marked and fully stocked?

Accidents and Illness

Are accidents reported in an accident book & on the SAPT Incident Report
92
Form?

93 Are near misses & illnesses caused by work also recorded?

Do staff report symptoms which may cause food poisoning? (diarrhoea,

94
vomiting, skins rashes, boils, fever, discharges from ear or nose)

Is there a procedure for referring employees with these symptoms, for a

95
medical opinion on their fitness for work?

Other Hazards/Notes