Health inspection readiness checklist
- Who checks
- General manager, head chef or food safety lead
- When
- Monthly as a self-inspection and immediately after an inspection is announced
- Time
- ~60 min · 30 items
| Location | Date and time | Inspector | Signature |
A health inspection rarely finds anything unexpected: most often it's expired staff medical clearances, logs with gaps, unlabeled food and signs of pests. All of this can be seen in advance if you walk through the venue with an inspector's eyes. The checklist covers the typical inspection points for food service — documents, staff, logs, premises, storage — with clear criteria.
Go through it in full every month, not just the night before an inspection: you can't rebuild six months of logs or renew medical clearances overnight. The exact list of documents and deadlines depends on the country and local requirements — compare the template with them and adjust your copy. Turn every "no" into a task with an owner and a deadline right away.
Business documents
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1
The documents folder is complete and accessible on every shift Registration and permit documents, contracts and service reports are kept in one place; the shift manager knows where the folder is when the general manager is away.☐ Yes☐ No
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2
The food safety program or HACCP plan is up to date The document is approved and matches the current menu, equipment and premises; responsible people are assigned.☐ Yes☐ No
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3
The pest control contract is valid and service reports are on file Reports for recent months are filed, and treatment frequency matches the contract.☐ Yes☐ No
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4
The waste removal contract is valid and collections are confirmed There is a contract and proof of collection; a separate contract for used cooking oil if required.☐ Yes☐ No
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5
Products have supporting documents Check 3–5 products in storage: invoices and quality and origin documents exist and match the batch.☐ Yes☐ No
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6
Laboratory test results are on file if required by the control program Reports for the past period are filed and deviations handled.☐ Yes☐ No
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7
Recipe cards are available for every dish on the menu Recipe cards exist for all current dishes, including seasonal and banquet items.☐ Yes☐ No
Staff
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8
Every employee has a valid medical clearance Compare the staff list with health certificates: medical checks haven't expired and new hires don't work without clearance.☐ Yes☐ No
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9
Food hygiene training is completed and documented Everyone who needs training under local rules has a record of it.☐ Yes☐ No
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10
Staff wear clean uniforms, hair covered, no jewelry Check employees in the kitchen and at the pass during normal work.☐ Yes☐ No
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11
Daily fitness for work is recorded in the health log Today's entries exist for every employee on shift.☐ Yes☐ No
Logs
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12
Refrigeration temperature logs are complete without gaps Entries for recent months are made daily, with time and signature.☐ Yes☐ No
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13
The receiving log covers every delivery Compare the latest deliveries with invoices.☐ Yes☐ No
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14
Cleaning and disinfection logs follow the schedule Daily and deep cleaning are recorded.☐ Yes☐ No
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15
Deviations in the logs have recorded corrective actions Every out-of-range value is handled: what was done with the product and with the cause.☐ Yes☐ No
Premises and equipment
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16
Walls, floors and ceilings are free of damage, mold and leaks Walk all rooms, including storage and the locker room; broken tiles and leak marks are on the repair plan.☐ Yes☐ No
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17
Ventilation works, hood grilles and filters are clean No grease build-up or condensation above equipment.☐ Yes☐ No
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18
Lights in food production areas work and have protective covers No exposed bulbs or dead lights above workstations.☐ Yes☐ No
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19
Handwashing sinks are fully stocked and used only for hands Soap, single-use towels, a bin and a sign; no dishes or food in the sink.☐ Yes☐ No
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20
Staff restroom and locker room are clean Street clothes and uniforms are stored separately; the restroom has soap and towels.☐ Yes☐ No
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21
No signs of rodents or insects Check corners, behind equipment, storage and trash areas: no droppings, gnaw marks, live or dead insects. Traps are in place per the map.☐ Yes☐ No
Storage and labeling
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22
Every fridge has a thermometer and is within range Readings match today's log.☐ Yes☐ No
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23
Raw products are stored separately from ready-to-eat food Separate fridges or shelves: raw below cooked, everything covered.☐ Yes☐ No
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24
No expired products Check fridges, freezers and dry storage, including back shelves and bottom drawers.☐ Yes☐ No
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25
All prep and opened packages are labeled Name, date and time made or opened, use-by date.☐ Yes☐ No
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26
Food is stored on shelves and pallets, not on the floor Sacks and boxes are kept off the floor and away from walls.☐ Yes☐ No
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27
Cutting tools are color-coded and used as intended Boards and knives by product type, without cracks or deep cuts.☐ Yes☐ No
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28
Detergents and disinfectants are stored separately and labeled Chemicals in a separate cabinet or room, all containers labeled, working solutions dated.☐ Yes☐ No
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29
Waste goes into lidded bins and the bin area is clean Bins aren't overflowing, no litter around them, waste doesn't stay in the kitchen longer than one shift.☐ Yes☐ No
Self-inspection summary
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30
What must be fixed before the inspection List of issues with owners and deadlines.
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/sanitary-inspection-readiness
Common violations
- Preparation starts only after the inspection is announced. An expired medical check or a log with three months of gaps can't be fixed in one evening — which is why a monthly self-inspection pays off.
- Documents are at the manager's home or in their car. If the inspector arrives on their day off, the shift has neither contracts nor pest control reports.
- The kitchen is checked, but storage, the locker room and the bin area are forgotten — and that's exactly where expired food, rodent signs and mixed storage are most often found.
- Logs are "tidied up" before the inspection by rewriting them clean. Identical entries in one hand for the whole period stand out immediately and raise more questions than honest gaps.
Frequently asked questions
The exact list depends on the country and type of business. Inspectors usually look at registration documents, the food safety program or HACCP plan, staff medical clearances, pest control and waste removal contracts, product documents and logs. Check the current list against your local requirements.
No, it's a self-inspection tool. It helps you find typical issues in advance but does not replace local legal requirements or advice from a specialist.
In full once a month, with individual sections (storage, labeling, logs) during the weekly walk-through. That way the venue is ready for any unannounced inspection without a last-minute rush.
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Move the checklist into jeCheck: photos on every item, tasks for each issue with an owner and a deadline, and location comparison by results.