Restaurant inspections are conducted on a routine basis by Canada’s Federal, Provincial or Municipal agencies to check and ensure regulatory requirements are being met with respect to general cleanliness, food handling and storage. These typically include restaurant as well as public health inspections. Inspectors usually enter restaurants during regular business hours without prior notice.
In certain cases, business owners may be issued an order — a powerful legal document that requires an issue to be addressed immediately or the premise to be closed, which can harm the restaurant’s reputation and jeopardize its longevity.
Don’t let your restaurant be on the receiving end of a negative report. Reduce your risk and protect your business by following our restaurant inspection checklist:
- Employees to wear gloves when handling food
- Food prep areas are clean and sanitized
- Cutting boards are washed and sanitized whenever the use switches between raw food and cooked or ready-to-serve food
- Raw meats are stored at the correct temperature
Cleanliness and hygiene:
- Hands are washed at appropriate times
- Floors, walls and ceilings are clean
- Cooking surfaces (stove, grills, microwaves) are clean
- Cold holding units have ambient thermometers and are clean
- There is no food on the floor
- Equipment bins are clean in the bottom
- Exhaust systems are clean
- All employees are wearing clean clothing, including aprons
Other safety measures:
- All working employees have current food handler cards
- Hand wash sinks have soap, towels and hot water
- All chemical bottles and sanitizer buckets are properly labeled
- Fire extinguishers are visibly identifiable and adequately accessible
Doing your due diligence before a public health official shows up at your door can help you protect your business and your bottom line.