Kitchen Safety Inspection Checklist

By Warren Wu | July 31, 2020
Checklists Inspections Restaurants
Black man cutting garlic in kitchen

Intro

A kitchen safety inspection checklist is crucial to the safety of your employees. Use this checklist to make sure that your kitchen is in compliance and to ensure the safety of your staff and customers.

Kitchen Safety Inspection Checklist

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Area has a clean and orderly appearance
Kitchen is free from trip/slip hazards
"Wet floor signs" or equivalent are available and used when mopping floors
Fully equipped first-aid kit available at all times; at least one employee on each shift trained in its use
Heat-resistant gloves are available and used when required
Cut-resistant gloves are available and used when required
Clothing with short or close-fitting sleeves is worn while cooking
Employees instructed in evacuation procedures for both customers and employees
Instructions prominently posted for reporting fire and calling Fire Department
Exits clearly identified and accessible
Fire extinguishers available and clearly accessible
All fire extinguishers are mounted to the wall
All fire extinguishers been serviced within the past 12 months
Employees trained in proper use of extinguishers and manual operation of dry-chemical system protecting cooking equipment
Emergency pull stations are visible and clearly accessible
Sprinkler heads have at least 18 inches of vertical clearance
Hoods, ducts, and filters are kept free of grease accumulation
Combustible materials are located away from ranges and other hot surfaces
Sprinkler system control valves secured in open position
Minimum of 18 inches clearance between stock storage and sprinkler heads
Clear space of three feet around sprinkler system’s main control valve
Sprinkler system(s) periodically tested and maintained; written records kept on premises
All electrical equipment are in good condition (no exposed wiring/frayed cords)
Breaker switches properly marked?
All disconnecting means are labeled to indicate their use or equipment served
At least three feet of clear space is provided in front of all electrical panels
All electrical openings (knockouts) are covered
Electrical enclosures (switches, outlets, etc) are equipped w/ tight-fitting covers
Sufficient outlets are provided to avoid the use of extension cords
Switches, switch boxes, outlets and wiring inspected periodically and deficiencies corrected
GFCI outlets are provided where required
Equipment is free from any exposed moving parts/pinch points
Machine guarding is in good condition and working properly
All warning labels are legible (e.g. hot surface labels)
Knives are kept sharp and stored in racks or knife blocks when not in use
Step ladders are in good condition
All material is stacked in a stable manner
Overhead objects are secure
Employees use proper manual lifting techniques
Good housekeeping maintained, aisles clear, storage room orderly, floors free of debris, storage has proper clearances from hot-water heater and sprinklers
Shelving and racks in good repair and secured to avoid tipping
Ventilation has adequate flow
Lighting is adequate
Material Safety Data Sheets (MSDS's) are available for all chemicals
Waste materials are placed in the proper receptacles
Waste is removed on a routine basis
This checklist is derived from:
Disclaimer

Coast and their collaborators provide this resource as a service to the public. Coast and their collaborators’ are not responsible for, and expressly disclaims all liability for, damages of any kind arising out of use, reference to, or reliance on any information contained within this website.

Please note that this template is provided as an example only. It does not replace your own diligence & research, including workplace, health and safety or other applicable laws. You should seek professional advice to determine if the use of this resource is appropriate or permissible in your workplace or jurisdiction.

Checklists Inspections Restaurants

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