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RIW Restaurant Inspection Walk

10+

This RIW checklist helps restaurant leaders run a structured Restaurant Inspection Walk each shift across front and back of house. Validate handwashing, station setup, grill, fryer, prep, three-compartment sink, equipment, and walk-in cooler and freezer temperatures. Review raw product storage, labeling, and date accuracy. Walk the customer path to assess dining room, restrooms, drive-thru areas, signage, and curb appeal. Monitor greeting, order accuracy, checkback tray, table touches, and online orders. Record follow-up actions and align incoming and outgoing persons in charge.

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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

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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 .

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Restaurant HR Walk-Through

This restaurant HR walk-through checklist helps managers and trainers evaluate front and back of house readiness and compliance. Review guest and employee restrooms for maintenance and stock, check lobby cleanliness and setups, verify BOH equipment condition, hood and timers, and confirm temp logs and tickets are complete and legible. Inspect food storage, dating and rotation, and organization in walk-in coolers and freezers. Assess office and storage areas, mop sink setup, and schedule posting. Validate MOD professionalism, shift preparedness, crew productivity, and manager in training progress. Finish with exterior and trash dock cleanliness and safety to ensure a clean, compliant, and guest ready operation.

by Davilan Lyles, from the Community

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Operational Excellence Walk Checklist (Restaurant)

Use this restaurant Operational Excellence Walk checklist to evaluate front counter service, hot-hold and cold-hold temperatures, make-up table, grill and fryer procedures, beverage stations, refrigeration, sanitation, food storage, and equipment condition. It also covers drive-thru performance, staff compliance, uniforms and hygiene, safety equipment, dining room and restroom cleanliness, exterior standards, and management practices like meetings, scheduling, and audits. Improve food safety, quality, and guest experience.

by Breanna Bryan, from the Community

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Restaurant BOH Chef Walk Checklist

Use this BOH Chef Walk checklist to inspect restaurant back-of-house operations for cleanliness, organization, and food safety compliance. Verify cooler and freezer temperature logs, labeling and dating of food, proper storage, and chemical handling. Assess prep, cook lines, and dish-room for equipment hygiene, sanitation bucket concentration, and handwashing supplies. Review dry storage, pot sink, and walk-ins for orderliness and maintenance. Confirm employee PPE, hair restraints, slip-resistant shoes, and glove use. Check MSDS books, eyewash, and electrical safety to maintain a safe, compliant kitchen.

by Chef Marche Gorum, from the Community

10+

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Sonic Supervisor Walk Checklist

This Sonic Supervisor Walk checklist helps restaurant supervisors evaluate store presentation, customer care, POP accuracy, food safety, interior and exterior cleanliness, employee appearance, and safety and security. Inspect curb appeal, restrooms, drive-thru, lighting, and dumpster areas; verify temp logs, sanitizer use, handwashing supplies, and ServSafe certification; check uniforms, grooming, professionalism, and training compliance; and confirm cameras, cash handling, and equipment are in working order.

by Heather Price, from the Community

400+

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BOH Restaurant Temperature Log

This back-of-house temperature log helps restaurant teams record and verify temperatures for refrigerators, freezers, and line equipment across pantry, pastry, hot apps and pizza, grill, saute, walk-in cooler, and walk-in freezer stations. Use it to capture location, date, and preparer, then log readings for each unit to support HACCP procedures, reduce foodborne risk, and meet food safety standards. Adapt the checklist to your operation and schedule routine checks to identify issues early and maintain compliance.

by Taverna Toscana, from the Community

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