Template

M and C Audit 19: Restaurant Operations Audit

by Luke Donkin, from the Community

20+

Run this comprehensive restaurant audit across morning, afternoon, and evening shifts. It covers walk-in fridges and freezers, dry store, starters, mains, desserts, pot wash, kitchen general, FOH, bar, cellar, and backyard. Verify temperatures, labeling and FIFO, segregation of raw and ready-to-eat foods, cleanliness, equipment condition, PPE and handwashing facilities, and due diligence records. Includes fire and health and safety checks, team knowledge questions, and evidence of clean-as-you-go and grill mapping to maintain compliance and operational standards.

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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

About author

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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
M&C District Checks
This M&C District Checks template helps restaurant managers run consistent morning, afternoon, and evening audits across kitchen, FOH, bar, and cellar. It covers walk-in and line fridges/freezers, FIFO labeling, temperature control, segregation of raw and ready-to-eat foods, cleanliness of hand-contact surfaces, seals and floors, equipment condition, grill mapping, pot wash standards, due diligence records, fire safety checks, evacuation readiness, and staff training questions. Use it to maintain compliance, hygiene, and operational standards across shifts.
by gosforth park, from the Community
Downloads: 10+
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Template
M and C District Checks
This MC District Checks template supports restaurant teams with structured morning afternoon and evening inspections. It covers walk in fridges and freezers, dry store, desserts and wedges, starters, main line, and pot wash. Checks include date labeling FIFO, segregation of raw and ready to eat, temperature control, equipment condition, cleaning standards, and appropriate color coded tools. Front of house, bar, and cellar reviews verify labeling, stock organization, ice and coffee machine hygiene, safe gas cylinder storage, and clear fire exits. Fire health and safety, due diligence logs, system access, and staff knowledge questions are included, along with job chats and training links.
by gosforth park, from the Community
Downloads: 10+
Get
Template
M and C GP Audit Checklist
Use this M and C GP Audit to assess daily restaurant operations across kitchen, front of house, bar and cellar. Verify FIFO, product dating and labelling, correct fridge and freezer temperatures, segregation of raw and ready to eat items, and clean, intact seals. Review dry store standards, equipment cleanliness, pot wash and dishwashing temperatures, PPE and uniforms, and hand wash facilities. Include fire safety checks, evacuation readiness, and due diligence records, plus team safety questions on hygiene, cooling, cross contamination and hot holding.
by Karl Trotter, from the Community
Downloads: 0
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Template
M&C AKM Kitchen Audit Checklist
Audit kitchen operations with a structured checklist covering external bin and waste oil storage, desserts, starters, mains, pot wash, walk-in fridge and freezer, and dry store. Verify date labeling, allergen segregation, fridge and freezer temperatures, equipment cleanliness, grill mapping, stock rotation, and two-stage cleaning. Confirm handwashing, PPE and uniform standards, probe hygiene, due diligence and Blue Sky records, and bar and expo section controls to maintain food safety compliance.
by Alan Edmunds, from the Community
Downloads: 20+
Get

M&C District Checks

This M&C District Checks template helps restaurant managers run consistent morning, afternoon, and evening audits across kitchen, FOH, bar, and cellar. It covers walk-in and line fridges/freezers, FIFO labeling, temperature control, segregation of raw and ready-to-eat foods, cleanliness of hand-contact surfaces, seals and floors, equipment condition, grill mapping, pot wash standards, due diligence records, fire safety checks, evacuation readiness, and staff training questions. Use it to maintain compliance, hygiene, and operational standards across shifts.

by gosforth park, from the Community

10+

Get

Template

M and C District Checks

This MC District Checks template supports restaurant teams with structured morning afternoon and evening inspections. It covers walk in fridges and freezers, dry store, desserts and wedges, starters, main line, and pot wash. Checks include date labeling FIFO, segregation of raw and ready to eat, temperature control, equipment condition, cleaning standards, and appropriate color coded tools. Front of house, bar, and cellar reviews verify labeling, stock organization, ice and coffee machine hygiene, safe gas cylinder storage, and clear fire exits. Fire health and safety, due diligence logs, system access, and staff knowledge questions are included, along with job chats and training links.

by gosforth park, from the Community

10+

Get

Template

M and C GP Audit Checklist

Use this M and C GP Audit to assess daily restaurant operations across kitchen, front of house, bar and cellar. Verify FIFO, product dating and labelling, correct fridge and freezer temperatures, segregation of raw and ready to eat items, and clean, intact seals. Review dry store standards, equipment cleanliness, pot wash and dishwashing temperatures, PPE and uniforms, and hand wash facilities. Include fire safety checks, evacuation readiness, and due diligence records, plus team safety questions on hygiene, cooling, cross contamination and hot holding.

by Karl Trotter, from the Community

Get

Template

M&C AKM Kitchen Audit Checklist

Audit kitchen operations with a structured checklist covering external bin and waste oil storage, desserts, starters, mains, pot wash, walk-in fridge and freezer, and dry store. Verify date labeling, allergen segregation, fridge and freezer temperatures, equipment cleanliness, grill mapping, stock rotation, and two-stage cleaning. Confirm handwashing, PPE and uniform standards, probe hygiene, due diligence and Blue Sky records, and bar and expo section controls to maintain food safety compliance.

by Alan Edmunds, from the Community

20+

Get

M and C Audit 19: Restaurant Operations Audit

About author

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