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HOH Facilities Walkthrough Checklist

by Kyle Wessner, from the Community

10+

This HOH facilities walkthrough checklist is designed for restaurant back-of-house inspections. It guides teams through cleaning and maintenance standards for dumpster areas, dry storage, dish and mop stations, prep areas, walk-in coolers and freezers, saute and fish stations, fryers, ovens, grills, broilers, and smallwares. It also verifies ventilation, lighting, shelving, and organization, plus safety practices including hot oil handling, equipment guards, fire protection, exits, licensing, and food handler certifications. Steritech food-contact priorities are included to ensure slicers, dicing tools, ice machines, beverage dispensers, and utensils are clean, sanitized, and in good repair.

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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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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 .

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HOH Facilities Walkthrough Checklist

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