This back of house audit for Dennys provides a structured quarterly review of BOH stations, refrigeration and freezer temperatures, inventory practices, food safety and sanitation, equipment condition, and team compliance. Use it to verify recipe adherence, line setup, dish machine cleanliness, chemical controls, thermometer calibration, uniform standards, and required kitchen forms such as line checks, production sheets, and cooling logs. Capture photos, record temperatures, and add comments for beverages, appetizers, breakfast, and more. Customize the checklist to your operation and export actionable reports.
With SafetyCulture you can
Digitize team workflows
Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.
Reduce manual errors
Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.
Create and share inspection reports
Generate inspection reports and share them with your team and stakeholders to keep everyone informed.
About author
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.