The A-B-C's of FOOD SAFETY
FOODSAFETY KIT FOR RESTAURANT OWNERS
Food safety kit for
You may photocopy the pages you need
This kit can be used to conduct a full audit of your food service activities in
order to help you determine if you pay attention to key aspects of food
safety and if there are areas for improvement.
This document contains checklists and work sheets that can be used
together or separately.
Some work sheets can be integrated into your daily activities to help you
establish precise controls for food safety.
For more information, visit our website at
Table of contents
Page Content Chapter #
1 Table of contents
2 Health and hygiene verification Ch. 2
3 Hand washing checklist Ch. 3
4 Diswasher checklist Ch. 3
5 How to choose your supplier Ch. 4
6 Merchandise reception checklist Ch. 4
7 Pest control and waste management checklist Ch. 4
8 Safe food preparation checklist Ch. 5
9 Checklist regarding food allergies Ch. 6
10 Food safety training worksheet Ch. 2
11 Equipement cleaning worksheet Ch. 3
12 Waste management worksheet Ch. 4
13 Parasite / pest control worksheet Ch. 4
14 Purchasing worksheet Ch. 4
15 Reception log book Ch. 4
16 Daily storage and temperature maintenance worksheet Ch. 5
17 Time / temperature check worksheet Ch. 5
18 Temperature maintenance work sheet Ch. 5
19 Temperature maintaning equipment work sheet Ch. 5
20 Food chilling work sheet Ch. 5
21 Passing the inspection - part 1 Ch. 7
22 Passing the inspection - part 2 Ch. 7
23 Inspection follow-up work sheet Ch. 7
Health and hygiene verification
Uniforms YES NO
Clean uniforms supplied every day
Clean aprons suppliied every day jour (renewed for each shift).
If the apron is soiled, allow to replace it for a clean one
(Recommandation) Change apron every 4 hours or each time you change tasks (example : if you prepare to cut
vegetables after cutting chicken) to avoid cross-contamination.
Supply hairnets or hats, establish a hair maintenance policy
Suply staff with changing room
Encourage personnel to wear a clean uniform at teh beginning of each shift
Work shoes are to be worn oly at work
Hand washing YES NO
Show employees how to properly wash hands
Employees must wash their hands every 20 min. and/or when they change tasks
Employees must wash hands before putting on gloves
Employees must was hands a minimum of 20 seconds
hand washing sinks are available at each work station
Sinks for handwashing are readily available for all waitstaff.
Paper towels are supplied for hand drying
Frequency and effectiveness of hand washing are monitored and controlled.
Posters of the food safety kit on handwashing are installed and visible.
Employee safety and well-being YES NO
If an employee wears a bandage, he must wear a glove that covers his dressing to avoid being contaminated and
Encourage employees stay home if they experience vomiting, diarrhea, nausea, jaundice or fever, in order to avoid
communicating their symptoms to the rest of the staff and customers and to help reduce accidents in the workplace.
Employees who are ill but able and willing to work are assigned to tasks that do not involve contact with food (such
as administrative work, outside cleaning, painting, repairs).
Employees were WHMIS trained (Workplace Hazardous Materials Information System) to help them recognize
hazardous products and use them properly.
At least one employee per shift is trained in first aid.
The irst-Aid kit is complete and accessible
The Burn Kit is complete and accessible
The fire-extinguisher is full and accessible
The employees know how to use the fire-extinguisher
The evacuation plan in case of fire is known and has been practiced
The emergency services coordinates are readily accessible.
In case of fire, the evacuation plan is posted in many places, easy to read and accessible to both clients and
FOODSAFETY TRAINING YES NO
Members of your staff have a valid certificate for the safe handling of food.
You organize in-house foodsafety training.
You use external resources for food safety training.
Hand washing checklist
or soak air dry
wash rinse sanitize
Food hopper available for rinsing.
Available washtub containing a mild detergent and hot water to soak dishes ..
Calibrated thermometer located at the sinks to take water temperature.
Soap or detergent should be added to the dishwater and the water should be at least 45°C (113°F).
Diswater must be maintained a, or above previously mentioned temperature
Rinse water must be at least 45°C (113°F).
Rinse water's temperature must be maintained at, or higher than the previously mentioned temperature
Sanitizing water must be at least 77°C (170°F) if using only tap water
If you are using only water the equipement must be completely immersed for at least 2 minutes
When using chlorine *, the water temperature can be between 13 ° C and 46 ° C (55 ° F and 115 ° F).
If one uses iodine, the water temperature must be at 29 C (75 F).
If one uses quaternary ammonium, the water temperature must be at 24 C (75 F) or above.
For drying, you use the air dry method**.
* Chlorine is not always recommended as a disinfectant because it tends to lose its sanitation properties easily . It can also cause
corrosion or destroy the equipment..
** The Air drying method helps avoid cross-contamination caused by hazardous substances
that could potentially be on towels.
NOTE: The two sink method is the same as the three sink method. The only difference is that you do not
have the middle sink. In its place, you use 45 degree C (113 ° F) water at to rinse the equipment before
placing it in the sanitizing sink.
The following points should be checked after every four hours of use. Please refer to your
dishwasher's user guide for details. Check yes next points which are subject to verification by you or
your employees each four hour quarters.
Adequate water temperature - Wash cycle water temperatures should be at least 60 ° C (140 F) for
dishwashers set at high temperatures and at least 48 ° C (120 ° F) for washing dishes at low
Do you check water, detergent and disinfectant solution, levels?
Did you make sure the machine emptied its wash / rinse water before
Did you check if your water pipes, and jets are free from any
Do you make sure the pipes, jets and water inflow are free of limestone
Do you check if there are any deposits on the heating elements?
Do you take the water temperature by hand and compare it with
temperature taken by the integrated sensors ?
100 parts per million of available chlorine or
12.5 parts per million of iodine or
200 parts per million of quaternary ammonium
In order to accurately measure the disinfectant solution concentration in water, you'll need to dive the dipstick that into the
water as indicated. You need to compare the color produced with the color provided with the tapes, that indicate the level of
product concentration. You can get these bands from your maintance product supplier.
If you use only hot water for the rince cycle, the water temperature taken near the collector must be: 82 ° C
(180 F) for 10 seconds.
How to choose a supplier
When choosing a supplier, here are some questions you can ask to verify their level of
knowledge and adherence to the Canadian Regulations and Codes for retail food and food
services guidelines and recommendations.
Do not be shy. It is legitimate to ask these questions. Remember that you are responsible of making
sure the food you serve your customers is safe. The suppliers are responsible of ensuring that the
food they deliver you do not present any health hazard.
Questions to ask suppliers YES NO
Do they have a HACCP system in place?
Are they Federally inspected?
Are they Provincially inspected?
If you should request to see their last inspection report, would they show it to
If you should ask, would they allow you to visit their enterprise?
If you should ask, would they allow you to inspect their trucks and other
transportation or storage modules?
If you ask them would they let you consult non-confidential information in their
log books in order to make sure they have put in place temperature and time
Do they provide their employees with training programs leading to certificates in
food safely handling?
Do they buy their product from approved suppliers?
Have you been informed of their return policies?
Do they keep detailed records in order to track products? (These measures
will greatly assist the authorities in case of product recall and will allow you to know if
you have these recalled products.)
If you doubt the honesty of the responses received, you can always consult your local health
department. You can then validate some of the responses received or ask for information if they have
any, that they can share about that supplier.
Merchandise reception checklist
Never Sometimes Always
The food quality and edibility is tested upon reception.
The time span between receipt and storage is controlled
The packaging is checked to make sure it is free of tears, cracks or mold.
The cleanliness of the delivery truck is checked
You check the entry in the drivers' log book.
The truck is inspected. (If refrigerated, does the refrigeration system work? Is the
truck in good condition?)
Delay reception of shipping if you are too busy to attend.
Reject delivery if the truck's refrigeration system does not work.
Reject the goods if the truck is not clean / packages broken / boxes are wet / food
has thawed or show signs of thawing and refreezing (ice crystals).
Reject any goods beyond expiry date or if the label is illegible or missing.
Reject the goods if they do not come from a known or trusted source .
Food temperature is checked upon reception
Merchandise is stored immediately
Recommendation: Because of the risk of insect larvae, remove the goods from
corrugated cardboard boxes and store them in approved containers.
The refrigeration and freezing temperatures are verified at least once per shift
(refrigerators, refrigerated displays, milk or drink coolers, refrigerated cabinets).
Refrigeration temperature: 4 ° C/40 ° F or less. Freezing temperature: -18 ° C /
0 ° F or less. A record of the temperature is maintained to ensure that the
appliances are in good condition.
The temperatures and the condition of the goods are logged in a receipt book. (You
can use the receipt book in the kit.)
The rejected merchnadise is logged in a receiptbook.
Food storage is separated from chemical storage .
The storage areas show no sign of the presence of pests and rodents (eg: eaten
materials , faeces, scratches).
To promote air circulation and prevent pests / rodents, food is stored at 6 " from the
floor and 2" from the walls and ceilings.
The storage areas are cleaned and sanitized in depth at the end of each shift (or at
least once a day).
The storage areas are well organized and not cluttered. Non-food products are not
stored in the same place as food.
Expiry dates are monitored and respected.
The storage areas are checked and managed to avoid cross contamination.
(General rule: Top shelves : dry foods and ready to eat, Middle shelves : humid
food Bottom shelves : raw foods).
Food is thrown away if you notice that the temperature has remained too long in the
danger zone (between 4 ° C/40 ° F and 40 ° / 140 ° F) See Chapter 1.
A stock rotation system such as FIFO (First in, first out) is in place and
Have you retained the services of an approved pest control company which has a
good reputation for applying antipest measures?
Have you established a pest management strategy?
Do you have the following information in your records:
The name of a pest management company
The chemicals needed for pest management along with applied concentrations
Measures taken and methods used
A diagram/ map of the building
A list of all the accesses that could be used by pests and rodents
Frequency of application
A record of inspections and checks
Would your employees be able to anwer the questions on a parasitic management
Do you have plans of the building and equipment diagrams readily available?
Have you documented the places that are at risk or the access points?
Do you know the provincial rules regarding pest management?
If your personnel takes out waste to a compactor, do they change or take off their
Do you remove liquid waste (eg grease boxes) only when food preparation is not in
progress in order to help reduce the risk of contamination through the air?
Are the waste containers sealed? Is this measure part of your pest/parasite
Do you and your staff take strict measures in order to ensure that waste problems
are solved as soon as they occur?
Safe food preparation checklist
Preparation, cooking, refrigeration and heating YES NO
Places designated for the preparation of meat, fish, poultry and vegetables.
Cutting boards designated for the preparation of meat, poultry, fish and vegetables, according to a color
code. If so, please see the color code suggested below.
Type Color code
If you use this system for cutting
boards, make sure the color code is
Poultry: YELLOW respected and that the boards are kept
in good condition.
Fish : BLUE
Vegetables : GREEN
Knives and utensils must be properly sanitized and washed between each task orevery 20 minutes.
Knives and utensils are properly put away while not in use.
Knives and utensils are well maintained
Quick reading thermometers are reeadily available to kitchen staff.
Using the thermometer is avocated and monitored.
Thermometers for hot food are calibrated in boiling water.
Thermometers for cold food are calibrated with a mixture of water and ice in equal shares.
The calibration of thermometers is done often, especially if thermometers have suffered shock or have
been dropped. are properly cleaned after each use.
A small amount of food is prepared at a time, in order to reduce the time that food remains in the danger
A safe allergen free place is planned. (This is a place that is designated for the preparation and cooking
of foods that should never come into contact with best known allergens. The place is kept clean and
sanitized at all times. This will help to prevent anaphylactic shock and other reactions associated with
Cooking temperatures are strictly monitored
Cooking temperatures and the danger zone temperature are displayed in the kitchen in sight of cooks
and kitchen personnel.
Refrigeration equipment is at a temperature of 4 ° C (40 F) or less for maintaining cold food (eg salads,
meats, poached shrimp, etc.).
The hot plates are at a temperature of 60 degrees C (140 ° F) or more to keep food hot (eg roasts,
scrambled eggs, hamburgers, soups, sauces, etc.).
You check, every 20 minute,s the temperature of the devices that keep food warm and cold.
You require the use of a register to monitor the temperature of foods and their shelf life. (You can use
the food temperatureworksheet provided in this kit.)
You stir the food being kept warm, and check the temperature to ensure an even distribution of heat.
You put procedures in place that correspond to those enumerated in Chapter 5 of your FODSAFETY kit
When food is cooled, a temperature of 4 ° C (40 F) is reached in 4 hours.
You monitor your cooling procedures closely and record data. (You can use the food cooling worksheet
supplied in the kit.)
You use submersible frozen cooling sticks, to cool liquids faster when using the ice bath method.
You make sure the food you heat reaches within 2 hous, a temperature of ,74°C (165°F) ou plus.
You make sure food is not reheated more than once.
Checklist regarding food allergies
Here is a list of questions to help you assess the risk of triggering food allergies symptoms when
preparing and serving food to your customers.
Can employees quickly have access to the recepies (ingredients) of the
dishes that figure on your menu?
Do you encourage your staff to know the recepies and the ingrdients of the
dishes you serve?
Are your employees familiar with the dangers associated with allergens and
do they know how to reduce the risk of triggering allergy symptoms?
Are employees encouraged to obtain information about the ingredients that
make up a dish when customers ask questions?
Do you encourage your employees to answer "I do not know" when they are
unable to obtain a precise answer about the ingredients that make up a
If ingredients are modified in a recipe do employees note the changes that
If a change of ingredient occurs, will this information be released to all of the
Do you indicate,,on you menu, which dishes are most likely to trigger food
Are your employees trained to recognize symptoms of an allergic reaction?
Do you have, at hand, a guide concerning porper procedures in case of an
Cooking and freezing can overcome allergens in food. An allergic reaction can only be prevented by avoiding
contact with the allergen.
The worksheets provided are
designed to help you perform your
weekly, semi-weekly, and daily
Please make sure to keep the
originals to make copies for your
Food safety training worksheet
Please fill in below, the names of employees who prepare, serve and handle food, from the attendant at the
reception to the server. Enter the courses they took in food safety and the names of organizations that have data.
Specify the date on which the validity of this training ends. Ask the employee to sign the agreement attesting the
informaton supplied is correct.
Name Organization Type of training Expiry date Employee signature
Food safety is of capital importance. Training your employees is the only way to truly reduce the risk of
contamination, whatever nature. Any employee who comes into contact with food has a responsibility to ensure that
it is safe to consume. Just a single case of illness or misconduct linked to food, can cause the shutdown of the
Equipement cleaning worksheet
This worksheet pertains to some of some of the equipment most commonly used. Please photocopy,
and use to assess the frequency of cleaning tasks. It can serve as a method tof identifiying gaps and
confirm what is going well.
Equipment Tasks Recommended frequency Actual frequency
Wiping each surface Each shift
Ice machine Washing ice shovels Each shift
Unplug, remove the ice, wash and
Wipe the doors. Sweep and mop
Wipe the walls Twice weekly
Check expiry dates on all
Refrigerators and merchandise.
Freezers Check the temperature using
internal and external Twice per shift
Remove all merchandise, wash
and sanitize all surfaces.
Scrub surfaces Every day if needed
Empty crumb tray Twice a week
Scrub all surfaces, remove the
grids and remove food deposits
Twice a month
with approved chemicals if
Scrub surfaces to remove any
accumulation of food.
Empty grease pan Every day
Grills and burners Scrub all surfaces thoroughly,
remove the removable parts, wash
and sanitize completely. For
Twice a month
stationary devices, completely
wash and sanitize all surfaces in
contact with food.
During every shift or
Sweep and mop.
Scruv corners of walls and floors. Every week
Sweep and use an approved
chemical before regular mopping.
Change mop head. Every week
Preparation surfaces Every 20 min, or every time
Wash and sanitize
and cutting boards one changes tasks.
Waste management worksheet
Below join data on your waste disposal service providers .
Sceduled pick-up Number of pick-
Type of waste Company pick-up
days ups per month
M T W T F S S Hour
M T W T F S S Hour
M T W T F S S Hour
M T W T F S S Hour
Parasite/pest control worksheet
Current parasitic manager:
List and detail places to check:
Location Type od parasite Required measures Measures taken
Date of next parasite/pest control
Please photocopy if necessary and fill a worksheet for each supplier. Keep this
information available to authorized personnel.
The product categories are: beef, seafood, poultry, pork, ready to serve food, dairy products, dry goods, prepared foods and
pastries,candies ans sweets, etc..
Name of supplier:
Sales rep :
Delivery day and time
M T W T F S S
___:___ __ ___:___ __ ___:___ __ ___:___ __ ___:___ __ ___:___ __ ___:___ __
HACCP Certification? Yes No Federally inspected? Yes No
ISO Certification? Yes No Provincially inspected? Yes No
List merchandise usually ordered:
Reception log book
Photocopy and fill in at each merchandise reception
Date/Hour Product Supplier Condition Temp Initials
Daily storage and temperature maintenance worksheet
Make copies of this page and use it on every shift to monitor the temperature of refrigeration units and ensure their proper functioning.
Recommended Maintenance / repairs
Registered temperature conformity
Cold room No. 1 < 4°C/40°F YES NO YES NO
Cold room No. 2 < 4°C/40°F YES NO YES NO
Freezing room No. 1 < -18°C/0°F YES NO YES NO
Freezing room No. 2 < -18°C/0°F YES NO YES NO
Refrigerated cabinet n 1 < 4°C/40°F YES NO YES NO
Refrigerated cabinet no 2 < 4°C/40°F YES NO YES NO
Refrigerated cabinet n 3 < 4°C/40°F YES NO YES NO
Refrigerated cabinet n 4 < 4°C/40°F YES NO YES NO
Refrigerated cabinet no 5 < 4°C/40°F YES NO YES NO
Refrigerated cabinet n 6 < 4°C/40°F YES NO YES NO
vertical cooler n 1 < 4°C/40°F YES NO YES NO
vertical cooler no 2 < 4°C/40°F YES NO YES NO
vertical cooler n 3 < 4°C/40°F YES NO YES NO
vertical cooler n 4 < 4°C/40°F YES NO YES NO
Freezer-safe n 1 < -18°C/0°F YES NO YES NO
Freezer-safe n 2 < -18°C/0°F YES NO YES NO
Hot table > 40°C/140°F YES NO YES NO
Hot table < 4°C/40°F YES NO YES NO
Ice cream freezer
Consult your public
health service in this
regard YES NO YES NO
YES NO YES NO
YES NO YES NO
YES NO YES NO
Hour : Date :
Name : Signature :
Supervisor/ Head Chef
Time / temperature check worksheet
This sheet is designed to help you ensure that the food you serve has been cooked at the minimum temperature for the minimum time
required. It is advisable to fill in the sheet on a weekly basis. Ask your cooks to note the thermometer readings and cooking times. At the
end of the week, calculate the total recorded temperatures and divide them by the number of recordings to get the average. Do the same
for the recorded times.
Recommended time Average time at the
TYPE OF FOOD at the minimum Average temperature minimum required
required temperature temperature
Beef and veal cuts
Raw > 63°C (145°F) 3 minutes
Medium > 71°C (160°F) 15 seconds
Well done > 77°C (170°F) 15 seconds
Porc cuts > 71°C (160°F) 15 seconds
Veal cuts > 71°C (160°F) 15 seconds
Lamb cuts > 71°C (160°F) 15 seconds
> 71°C (160°F) 15 seconds
See #1 below
containing high > 74°C (165°F) 15 seconds
Poultry > 82°C (180°F) 15 seconds
> 74°C (165°F) 15 seconds
> 71°C (160°F) 15 seconds
# 2 below
> 70°C (158°F) 15 seconds
# 3 below
Soups > 74°C (165°F) 15 seconds
Sauces > 74°C (165°F) 15 secondes
> 74°C (165°F) 15 seconds
(all types of food)
1. This includes beef, pork and fish, chopped, minced or flaked.
2. Customers who ask for a runny yolk should know that pathogens that might be present will not be destroyed until the yellow has not
3. Customers who ask for marinated raw fish or raw shellfish should be warned that, for greater caution, cooking is recommended.
Temperature maintenance work sheet
Week begining on : Circle the
M T W T F S S
Dishes on the menu Temperatures - A.M. Temperatures P.M.
Hot 6 8 10 12 14 16 18 20 22
Cold 6 8 10 12 14 16 18 20 22
***Check foods using an approved, cleaned and calibrated thermometer ***
recommended Internal temperature for HOT DISHES; 60 ° C (140 F) or more
NOTE: for different proteins, See the recommended internal temperatures tables
recommended Internal temperature for COLD DISHES: 4 ° C (40 F) or less
Recommended internal temperature for REHEATED DISHES : 74°C (165°F) or more
*The temperature must be reached within 2 hours*
Please consult your local health department to check which food safety regulations apply to you.
Temperature maintaning equipment work sheet
Any equipment used to maintain heat must be adjusted to 60 ° C (140 F) or more and must
NEVER be used for heating or cooking.
Any equipment used to keep food cold should be set at 4 ° C (40 °) or less and must be used for
food waiting to be served. Approval from your local health service is required to use this kind of
equipment to keep special foods cold.
All freezing equipment must be set at -18 ° C (0 ° F) or less. Your local health department may
specify and approve a different setting for some special foods.
Remember also to include equipment such as beverage cooler, the refrigerated display unit,
milk refrigerator , salad table, ice cream distributor, ice machine, etc.
temperatures Frequency of Cleaning
readings: frequency Eg:
Equipment Please Monitored
Eg: Each 20 Each shift
include any equipment storing
keeping warm and cold minutes, at each change, every
shift change, day, or every 20
every day minutes as
Food chilling work sheet
Please make copies of this page and use it on a daily basis to keep records proving that specific foods have been properly
See Chapter 5 of your food safety verification kit.
Food: Date :
Quantity : Prepared for :
Calibrated thermometer : Yes No
temperature reading Time Duration
_________°_____ _______:______ ____ ***
_________°_____ _______:______ ____ 20 min
_________°_____ _______:______ ____ 40 min
_________°_____ _______:______ ____ 1 heure
_________°_____ _______:______ ____ 2 heures
_________°_____ _______:______ ____ 4 heures
_________°_____ _______:______ ____ 6 heures
How long has the food he remained at danger zone
temperatures? Between 4 ° C and 60 ° C (40 ° F and 140 ° F)
Has the food has been labeled and dated for storage? Yes No
Chilling process performed by:
Passing the inspection - part 1
In order for your foodservice to pass the inspection , simply comply with the items listed in the 8 sections listed below.
Standards for time and temperature
1 Ensure that food is kept within prescribed temperature zones. Example: HOT> 60 ° C
(140 F) / COLD <4 ° C (40 F) / FROZEN <-18 ° C (0 F).
2 Cook all high risk food until it reaches the recommended minimum internal temperature
for the recommended time.
3 Ensure that calibrated thermometers are prominently present and in all refrigerators,
freezers and stoves.
4 The duration of keeping most at risk foods warm or cold should not exceed two hours.
5 Use appropriate food cooling methods such as the one-step method which consists in
cooling to 60 ° C/140 ° F to 4 ° C/40 ° F or below within 4 hours. You can also use the
two-step method, which consists in cooling to 60 ° C/140 ° F in 2 hours then to 20 ° C/70
° F or below within 4 hours. (This last method may not suit the local authorities. Please check with your
local health department.)
6 Ensure that heated food reaches, within in 2 hours, a minimum temperature of 74 °
C/165 ° F for at least 15 seconds and it is reheated only once. If this threshold
temperature can not be achieved within the prescribed time, the food must be discarded.
Contamination and cross contamination
1 Only use drinking water
2 Organize storage areas so that ready to eat food is separated from raw foods and
placed above them.
3 Store chemicals and pesticides away from food areas and food preparation. Ensure that
these products retain their original labels and that WHMIS measures and MSDS are
4 Store food at least 15 cm / 6 inches from the floor and 5 cm / 2 inch of the walls.
5 Only use containers and packaging approved for protecting food and make sure to
LABEL AND DATE THEM.
6 Use sanitized utensils designed to reduce or eliminate hand contact with foods.
1 At all times and for every wash station you must provide running (drinkable) hot and cold
water, a soap dispenser and single-use hand towels or paper towels.
2 The hand washing stations should not be used for food preparation or washing dishes.
3 Make sure to always wash hands every 20 minutes or every time you change tasks.
4 Keep hair up and wear clean uniforms. The apron should be clean and serve only to
protect clothing against food stains. SHOULD NOT BE USED FOR WIPING HANDS OR
as a wiping cloth to clean utensils.
Passing the inspection - part 2
Maintenance of surfaces and equipment in contact with food
1 Wash with water added with an approved detergent, followed by an approved disenfecting
solution, making sure to respect the manufacturer's recommended dosage.
2 Keep all surfaces that come in contact with food clean and sanitized.
3 Do NOT use dammaged utensils or deposit food on damaged cutting boards
4 Wash utensils, dishes and equipment by hand using the two or three sink method to or in
dishwasher. Make sure utensils, dishes and equipment are air-dried only.
Maintenance of surfaces not in contact with food
1 Keep surfaces clean and sanitized
2 All surfaces must be smooth, non absorbant and easy to clean
3 Ensure proper maintenance and functioning of equipment.
4 Maintain ventilation at approved levels
5 Ensure adequate lighting in accordance with the provincial building code rules.
Maintenance of restrooms for customers and employees
1 Resrooms toilets and employee changing rooms must be kept clean at all times.
2 Keep walls, floors and ceillings clean at all times
3 Ensure that there is always toilet paper, a wastebasket, enough drinking hot and cold running
water, a soap dispenser, paper towels, single use napkins or hand dryer near the sinks.
1 Keep food preparation areas free of solid and liquid waste every day or as needed.
2 Store waste safely in sealed containers thus preventing leaks and spills..
3 The bins should be leakage and parasite resistant. They should be made from non-absorbent
material and be fitted with tight lids.
Parasite / pest control
1 Hire a well reputed licensed pest management company.
2 Cover or block all openings that might allow rodents to enter.
3 Eliminate any possibility for rodents to access water or food.
Inspection follow-up work sheet
Please photocopy and fill in after each inspection. You can attach a copy of the report of the previous inspection to this card and keep it handy
to remind you of the requirements for your next successful inspection.
Measures that need to be taken before next inspection of next inspection :__________________
Target date for the implementation of measures:
Person responsible for putting these measures into effect :
Actual execution date :
Signature of manager / supervisor approving the measures implemented :