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Restaurant Facilities Inspection Checklist

by Laryn Nienhaus, from the Community

Downloads: 10+
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This restaurant facilities checklist helps teams inspect and maintain back-of-house areas and equipment, including walk-in shelving, dishwashers, freezers, fryers, hood vents, thaw cabinets, breading tables, low-boys, ice machines, dumpster pads, and water softeners. Use it to standardize hygiene and maintenance routines, spot wear on gaskets and wheels, and keep kitchen operations safe and compliant. Ideal for hospitality venues seeking a practical, repeatable process for daily and periodic facility checks.

With SafetyCulture you can

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

With SafetyCulture you can

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

About author

Community

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.