Checklist template

Public health inspection readiness for quick-service restaurants

A ready-to-use checklist with 102 items in 7 sections, covering Food handler certification and records, Temperature control, Cross-contamination and storage, Handwashing and hygiene, Cleaning and sanitizing, Premises and pests and more. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 7 Sections
  • 102 Items
  • 84 Yes / No checks
  • 5 Scored ratings
  • 109 Points

Use this template How audits work

1. Food handler certification and records 14 items

  1. At least one certified food handler is on site during every hour of operation Yes / No 1 pt
  2. Food handler certificates are current and available for the inspector to review Yes / No 1 pt
  3. The certificates are issued by a provider recognized by the provincial or local health authority Yes / No 1 pt
  4. Number of employees on the current shift holding a valid food handler certificate Number
  5. Earliest expiry date among the food handler certificates on file Date
  6. The most recent public health inspection report is on site and available Yes / No 1 pt
  7. All infractions from the last public health inspection have been corrected Yes / No 1 pt
  8. Date of the last public health inspection Date
  9. A written food safety plan or HACCP-based procedure is available on site Yes / No 1 pt
  10. New employees receive food safety orientation before handling food Yes / No 1 pt
  11. Employee illness reporting policy is posted or documented and understood by staff Yes / No 1 pt
  12. Employees with vomiting, diarrhea or fever are excluded from food handling Yes / No 1 pt
  13. Staff knowledge of critical temperatures when questioned Rating
    • All staff answer correctly 5 pts
    • Most staff answer correctly 3 pts
    • Few staff answer correctly 1 pt
  14. Comments on certification and records Comments

2. Temperature control 18 items

  1. Refrigerated foods are held at 4°C or below Yes / No 1 pt
  2. Frozen foods are held at -18°C or below and are frozen solid Yes / No 1 pt
  3. Hot held foods are kept at 60°C or above Yes / No 1 pt
  4. Walk-in cooler temperature (°C) Number
  5. Reach-in cooler temperature at the prep line (°C) Number
  6. Freezer temperature (°C) Number
  7. Hot holding unit temperature (°C) Number
  8. Every refrigeration unit has an accurate, visible thermometer Yes / No 1 pt
  9. A calibrated probe thermometer is available and staff know how to use it Yes / No 1 pt
  10. Probe thermometers are cleaned and sanitized between uses Yes / No 1 pt
  11. Temperature logs are completed at the required frequency and are up to date Yes / No 1 pt
  12. Out-of-range readings on the temperature logs show a documented corrective action Yes / No 1 pt
  13. Poultry and ground meat products are cooked to the required internal temperature Yes / No 1 pt
  14. Foods are cooled from 60°C to 20°C within 2 hours and to 4°C within a further 4 hours Yes / No 1 pt
  15. Frozen foods are thawed under refrigeration, under cold running water or as part of cooking Yes / No 1 pt
  16. Reheated foods reach 74°C before being placed in hot holding Yes / No 1 pt
  17. Time is used as a control only with a documented procedure and clear discard times Yes / No 1 pt
  18. Completeness of the temperature logs for the past 7 days Rating
    • Complete 5 pts
    • Minor gaps 3 pts
    • Major gaps or missing 1 pt

3. Cross-contamination and storage 14 items

  1. Raw meat and poultry are stored below and away from ready-to-eat foods Yes / No 1 pt
  2. All food is stored at least 15 cm off the floor Yes / No 1 pt
  3. Food in storage is covered, wrapped or in sealed food-grade containers Yes / No 1 pt
  4. Prepared foods are labelled with the product name and the preparation or discard date Yes / No 1 pt
  5. Stock is rotated using first in, first out Yes / No 1 pt
  6. No expired or past discard date products are in storage or on the line Yes / No 1 pt
  7. Separate or sanitized cutting boards and utensils are used for raw and ready-to-eat foods Yes / No 1 pt
  8. Food is obtained from approved, inspected sources and invoices are available Yes / No 1 pt
  9. Deliveries are checked for temperature and condition on receiving Yes / No 1 pt
  10. Chemicals are stored separately from and below food, packaging and single-use items Yes / No 1 pt
  11. Ice is handled with a dedicated scoop stored outside the ice bin Yes / No 1 pt
  12. Single-use items are stored clean, covered and off the floor Yes / No 1 pt
  13. Damaged, dented or swollen cans are removed from use Yes / No 1 pt
  14. Food returned by customers is discarded and never re-served Yes / No 1 pt

4. Handwashing and hygiene 15 items

  1. A dedicated handwashing sink is available in each food preparation area Yes / No 1 pt
  2. Handwashing sinks are unobstructed and used only for handwashing Yes / No 1 pt
  3. Handwashing sinks have hot and cold running water Yes / No 1 pt
  4. Liquid soap is available at every handwashing sink Yes / No 1 pt
  5. Paper towels or a hand dryer are available at every handwashing sink Yes / No 1 pt
  6. Handwashing signage is posted at every handwashing sink Yes / No 1 pt
  7. Employees wash hands before starting work and after any contamination Yes / No 1 pt
  8. Employees wash hands between handling raw and ready-to-eat foods Yes / No 1 pt
  9. Gloves are changed between tasks and hands are washed before putting on new gloves Yes / No 1 pt
  10. Employees wear clean uniforms or aprons Yes / No 1 pt
  11. Hair is restrained with a hat, visor or hairnet Yes / No 1 pt
  12. Employees do not eat, drink or use tobacco or vaping products in food preparation areas Yes / No 1 pt
  13. Jewellery on hands and wrists is limited as required by company policy Yes / No 1 pt
  14. Cuts and wounds on hands are covered with a waterproof bandage and a glove Yes / No 1 pt
  15. Handwashing practice observed during the visit Rating
    • Consistently correct 5 pts
    • Occasional misses 3 pts
    • Frequently missed 1 pt

5. Cleaning and sanitizing 15 items

  1. A two- or three-compartment sink or a commercial dishwasher is available and working Yes / No 1 pt
  2. Utensils are washed, rinsed and sanitized in the correct sequence Yes / No 1 pt
  3. Sanitizer concentration is within the required range Yes / No 1 pt
  4. Sanitizer concentration measured (ppm) Number
  5. Type of sanitizer in use Short text
  6. Test strips matching the sanitizer in use are available Yes / No 1 pt
  7. The dishwasher reaches the required wash and final rinse temperatures or sanitizer concentration Yes / No 1 pt
  8. Food contact surfaces are cleaned and sanitized between uses and at least every 4 hours Yes / No 1 pt
  9. Wiping cloths are stored in sanitizer solution between uses Yes / No 1 pt
  10. A cleaning schedule is posted and signed off Yes / No 1 pt
  11. Fryers, grills and hoods are free of grease build-up Yes / No 1 pt
  12. The interior of coolers, freezers and shelving is clean Yes / No 1 pt
  13. The ice machine interior is clean and free of mould or slime Yes / No 1 pt
  14. Beverage dispenser nozzles and drip trays are cleaned daily Yes / No 1 pt
  15. Clean utensils and equipment are air dried and stored protected from contamination Yes / No 1 pt

6. Premises and pests 15 items

  1. Floors, walls and ceilings are smooth, in good repair and clean Yes / No 1 pt
  2. Lighting is adequate and light fixtures in food areas are shielded or shatterproof Yes / No 1 pt
  3. Ventilation hoods and filters are working and clean Yes / No 1 pt
  4. Hot and cold potable water under pressure is available throughout the premises Yes / No 1 pt
  5. Plumbing is in good repair with no leaks or backflow risks Yes / No 1 pt
  6. Staff and customer washrooms are clean, supplied and in working order Yes / No 1 pt
  7. Garbage containers are leak-proof, covered and emptied as needed Yes / No 1 pt
  8. The exterior waste area is clean and the bin lids are closed Yes / No 1 pt
  9. There is no evidence of rodents, cockroaches or flies Yes / No 1 pt
  10. Exterior doors are tight-fitting and kept closed, or are screened Yes / No 1 pt
  11. A licensed pest control company services the site and its reports are available Yes / No 1 pt
  12. Date of the last pest control service Date
  13. Pest control recommendations from the last service report have been completed Yes / No 1 pt
  14. The mop sink and cleaning equipment are stored away from food areas Yes / No 1 pt
  15. Overall sanitation of the premises Rating
    • Excellent 5 pts
    • Good 4 pts
    • Acceptable 3 pts
    • Poor 1 pt

7. Posting and documentation 11 items

  1. The operating permit or licence from the health authority is valid and posted Yes / No 1 pt
  2. The inspection result sign or disclosure notice is posted where the local program requires it Yes / No 1 pt
  3. The business licence is current Yes / No 1 pt
  4. The choking or first aid poster required locally is displayed Yes / No 1 pt
  5. No-smoking and no-vaping signs are posted as required by provincial law Yes / No 1 pt
  6. Equipment maintenance and repair records are available Yes / No 1 pt
  7. Receiving, cooling and cleaning logs are retained for the period required by company policy Yes / No 1 pt
  8. The manager on duty can state the steps to take when the inspector arrives Yes / No 1 pt
  9. Name of the manager on duty Short text
  10. Overall readiness for a public health inspection Rating
    • Ready 5 pts
    • Minor corrections needed 3 pts
    • Not ready 1 pt
  11. Corrective actions required before the next inspection Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

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