Template

Bar and Restaurant Hygiene Inspection

by Nhung Trang, from the Community

30+

This checklist supports bar and restaurant teams in auditing hygiene practices across front and back of house. It covers staff grooming and handwashing, use of gloves when handling ready-to-eat foods, probe thermometer availability, clean storage of glassware and ice scoops, correct food storage and labeling, FIFO stock rotation, separation from floors, and discard of expired items. It also includes cleaning and sanitizing of food and non-food contact surfaces, waste segregation, drain management, and routine maintenance of floors, walls, ceilings, and equipment, plus temperature monitoring for chillers and freezers.

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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
Kitchen Hygiene Inspection Checklist
Ensure food safety and cleanliness with a comprehensive kitchen hygiene inspection checklist for commercial kitchens. Evaluate personal hygiene practices, correct use of gloves and color-coded chopping boards, separation of raw and ready-to-eat foods, proper food labeling and storage (FIFO), and safe chemical storage. Verify critical control points including chiller temperatures at 5 C or below, freezers at -18 C or below, and temperature controls for receiving, cooking, reheating, and serving. Include cleaning and sanitizing routines, waste segregation, drain management, and maintenance of floors, walls, ceilings, and food-contact equipment.
by Nhung Trang, from the Community
Downloads: 20+
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Template
BOH Food Hygiene Protocols Checklist
This back-of-house food hygiene checklist helps restaurant teams uphold safe food handling and sanitation standards. It covers personal hygiene expectations (handwashing, PPE, clean uniforms), proper food storage (separation of raw and ready-to-eat items, FIFO, temperature control), safe preparation practices to prevent cross-contamination, and correct thawing methods. The template also details cleaning and sanitizing frequencies, approved chemicals and procedures, waste segregation and removal, pest prevention and monitoring, and ongoing staff training including allergen management. Use it to standardize BOH operations and maintain compliance with food safety best practices.
by Massimo Gaffo, from the Community
Downloads: 10+
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Template
Hygiene and Food Safety Checklist
Use this checklist to maintain hygiene and food safety across restaurant operations. It covers equipment cleanliness, dishwashing, temperature control, pest management, personal hygiene and grooming, proper handwashing and glove use, chemical storage, waste management, delivery checks, receiving, FIFO storage for ambient and chilled items, labeling and expiry tracking, and front-of-house cleaning. Includes guidance on logs, corrective actions, and standards for segregation of raw and cooked foods to help teams pass audits and meet compliance.
by Ioana Totorean, from the Community
Downloads: 10+
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Template
Kitchen Audit Checklist for Food Safety
Use this kitchen audit checklist to assess hygiene, food storage, temperature control, and equipment maintenance across the back yard, delivery areas, chillers and freezers, dry storage, prep stations, dishwashing, dessert station, and cook line. Verify separation of raw and ready to eat foods, labeling and defrost practices, FIFO rotation, PPE and chemical controls, and daily cleaning routines. Check HACCP critical temperatures, probe accuracy, hot holding, cooling, and documented records. Ideal for restaurants and food service teams to maintain compliance and reduce risk.
by Simon Cook, from the Community
Downloads: 20+
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Bar and Restaurant Hygiene Inspection

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