Template

Back of House Monthly Inspection Checklist

by Lou Roberts, from the Community

This Back of House monthly inspection checklist helps restaurant teams review sanitation, equipment condition, storage practices, documentation, and safety compliance across the kitchen. It covers walk-in coolers and freezers, boil and fry stations, grill, pasta and salad areas, expo and wait stations, dry storage, dish area, and general kitchen standards. Items include temperatures and logs, day dots and product hierarchy, gaskets and vents, ice machines, heat lamps and wells, sanitizer systems, OSHA signage, fire suppression, and manager certifications so BOH stays clean, safe, and inspection ready.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
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by Massimo Gaffo, from the Community
Downloads: 0
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Template
BOH Biweekly Audit Checklist
This Back of House biweekly audit checklist helps restaurant teams assess kitchen cleanliness, organization, and safety across expo, line, and general prep areas. It covers sanitation practices, handwashing stations, restroom standards, pest control, wet floor signage, and fire safety including hood systems, Ansul caps, and extinguishers. Verify equipment condition for ovens, fryers, pasta cookers, and heat lamps; ensure dish machines are clean, at proper temperatures, and chemicals are tested. Review cold storage and refrigeration for temperature control, gaskets, thermometers, labeling, FIFO, and product dating. Inspect walk-ins, freezers, ice machines, and storage rooms for cleanliness and organization. Confirm staff knowledge of recipes, holding temperatures, allergens, and presentation. Include management forms such as line checks, cooler logs, inventory, and waste logs, plus optional random dish ratings.
by Massimo Gaffo, from the Community
Downloads: 0
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Template
BOH Adelina Monthly Audit
This BOH Adelina monthly audit checklist helps restaurant teams verify kitchen cleanliness and organization across back-of-house areas. It covers hood and dish areas, handwashing stations, pest control, expo, line equipment, fryers, ovens, and pasta cookers. It includes general kitchen standards for floors, walls, drains, dish machines, sanitation tools, and fire safety. Cold storage checks include temperatures, gaskets, labeling, FIFO, thermometers, and freezer security. Storage and food control sections address receiving, dating, separation of raw and ready-to-eat foods, and allergen management. It also reviews staff hygiene, station knowledge, logs, line checks, recipes, and menu updates to support consistent quality and compliance.
by Massimo Gaffo, from the Community
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Chuck Lager Health Inspection Checklist
The Chuck Lager Health Inspection checklist helps restaurant teams verify food safety, sanitation, and compliance across the entire operation. It covers bar stations, bathrooms, expo and server areas, pantry and prep, grill and sauté, fry and pizza, walk-in coolers and freezers, dish, and takeout. Items include handwashing and water temperatures, cleaning and sanitizing procedures, mold-free ice bins and sinks, equipment condition, gaskets and thermometers, product labeling and dating, storage hierarchy, and overall organization. Use this template to standardize inspections, maintain cleanliness, and ensure consistent guest safety and regulatory compliance.
by Tahimi Torres, from the Community
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Back of House Monthly Inspection Checklist

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