Guideline – Cafeteria Inspection

The guideline supports the National Joint Council (NJC) Occupational Health and Safety Directive, Part VIII - Sanitation. Although the guideline elaborates on the Directive, it does not present new mandatory requirements but rather reflects an existing obligation under an act, regulation, policy, directive, standard or other authority.

The following is just a checklist of representative hazards or hazardous conditions that may be found in cafeteria inspections and is intended as a non-mandatory tool to assist health and safety committees to perform their duties and should not be considered as an exhaustive list.

Food Premises (Cafeteria) Inspection Checklist

Date: _________________________

Location: ________________________________

The following checklist covers areas of Food Service – cafeteria – kitchen – store room & outside.

This is a guide – list additional areas which may offer hazardous conditions.

Indicate in the Yes or No column whether the condition is Satisfactory or Unsatisfactory, list recommendations.

Send a copy to management and to the health and safety committee responsible for correction, comments and input, or follow-up to ensure unsatisfactory conditions have been corrected.

Check for Unsafe Conditions and Unsafe Practices.

Cafeteria - Code of Practice

Yes

No

Comments

Corrective Action

The employer has adopted and implemented, as a minimum, section G of the Sanitation Code for Canada's Foodservice Industry (1984)

 

 

 

 

The employer has adopted and implemented, as a best practice, the Canadian Food Safety Code of Practice (2007)

 

 

 

 

The facility has a proper operating permit from the appropriate authorities

 

 

 

 

Food Handlers

 

 

 

 

Instructed and trained in preparing, handling, storing and serving food and food waste

 

 

 

 

Not suffering from a communicable disease, showing signs of illness and have no open sores

 

 

 

 

Wash hands with soap and water:

1. before starting work;

2. immediately after using the washroom; and

3. as necessary to prevent food contamination (e.g. after handling waste)

 

 

 

 

Wear clean outer garments and with hair properly confined

 

 

 

 

Floors

 

 

 

 

Clean, dry, and no holes or cracks

Cords out of work and walking area

 

 

 

 

Equipment properly arranged

 

 

 

 

Wet floor signs arranged and provided

 

 

 

 

Floors properly drained

 

 

 

 

Fire Protection & Prevention

 

 

 

 

Flammable & hazardous materials removed

 

 

 

 

Fixed-pipe-automatic-extinguishing

System over cooking area that is maintained

 

 

 

 

Fire extinguishers maintained & inspected

 

 

 

 

Fire extinguishers unblocked & hung

 

 

 

 

Housekeeping done well - no clutter

 

 

 

 

Trash containers arranged properly

 

 

 

 

Flammable & hazardous materials removed

 

 

 

 

Electrical

 

 

 

 

Outlets covered with ground pins

 

 

 

 

Cords have no frayed wires

 

 

 

 

Electrical panels labeled, covered, and unblocked

 

 

 

 

Junction boxes covered

 

 

 

 

Lighting

 

 

 

 

Lighting adequate & working

 

 

 

 

Roof & Ceiling Tile

 

 

 

 

In good condition and repair

 

 

 

 

No leaks

 

 

 

 

Equipment & Utensils

 

 

 

 

All equipment CSA (or equivalent) approved

 

 

 

 

Proper guarding

 

 

 

 

No frayed or damaged wiring

 

 

 

 

Properly secured

 

 

 

 

Properly grounded

 

 

 

 

Safety signs posted on equipment

 

 

 

 

Hoods cleaned and filters maintained

 

 

 

 

Deep fat fryers have no grease accumulations and have high limit control

 

 

 

 

Designed for easy cleaning

 

 

 

 

Smooth and free from cracks, crevices, pitting or unnecessary indentations

 

 

 

 

Cleaned to maintain sanitary surfaces

 

 

 

 

Knives sharp with no broken handles and properly stored and arranged

 

 

 

 

Box cutters in good condition and provided with safety guard

 

 

 

 

Utensils and tableware cleaned and maintained in a sanitary condition

 

 

 

 

Water & Sewage

 

 

 

 

Sinks are fully operational with hot and cold running water

 

 

 

 

Sinks drain properly

 

 

 

 

Floor drains and sinks are in good working order and are cleaned routinely

 

 

 

 

Plumbing is in good repair

 

 

 

 

Refrigerator, Freezer & Cooler

 

 

 

 

No ice or water on floor

 

 

 

 

No food in aisles & 6" off the floor

 

 

 

 

Emergency release latch operational

 

 

 

 

Food properly arranged & placed

 

 

 

 

Heavier objects at middle range

 

 

 

 

Proper lighting

 

 

 

 

Ramp in good condition & secure

 

 

 

 

Refrigerated foods maintained at 4˚ C or lower

 

 

 

 

Frozen foods maintained at -11˚ C or lower

 

 

 

 

Eating Areas & Seating

 

 

 

 

Properly maintained

 

 

 

 

Properly arranged and not interfering with egress routes

 

 

 

 

Food is not eaten, prepared or stored in a personal service room that contains a toilet, urinal or shower

 

 

 

 

Food is not eaten, prepared or stored in any other place where it is likely to be contaminated

 

 

 

 

Means of Egress

 

 

 

 

Proper number, unblocked & unlocked

 

 

 

 

Exit signs provided and lit

 

 

 

 

Emergency lighting provided & operational

 

 

 

 

Emergency Evacuation

 

 

 

 

Evacuation plan posted

 

 

 

 

Emergency procedures posted

 

 

 

 

Storeroom & Pantry

 

 

 

 

Storage shelves organized & secure

 

 

 

 

Safety step stool of safety ladder provided with stair rails

 

 

 

 

No food in aisles

 

 

 

 

Food stored at least 6" off the floor

 

 

 

 

Heavier material stored at middle range

 

 

 

 

Lightweight material stored on top shelves

 

 

 

 

Employees trained to lift properly

 

 

 

 

Proper lighting

 

 

 

 

Materials stored properly and secured

 

 

 

 

Food Waste & Garbage

 

 

 

 

Food waste or garbage is not stored in a food preparation area

 

 

 

 

Wet food waste and garbage is disposed of:

1. by mechanical grinders or choppers connected to sewage disposal lines; or

2. held in leak-proof, non-absorptive and easily-cleaned containers with tight-fitting covers in a separate enclosed area or container until removed for disposal

 

 

 

 

 

 

Dry food waste and garbage is removed or incinerated

 

 

 

 

Food waste and garbage containers are kept covered and removed and emptied as frequently as possible to prevent unsanitary conditions

 

 

 

 

Food waste and garbage containers are cleaned and disinfected in an area separate from the food preparation area each time they are emptied

 

 

 

 

Served or unpackaged food returned from the dining area is discarded

 

 

 

 

Clothes Washer & Dryer

 

 

 

 

Washer secured & arranged

 

 

 

 

Dryer vented to outside with metal duct

 

 

 

 

Lint filter is cleaned before each use

 

 

 

 

Loading Dock & Exterior

 

 

 

 

Adequate lighting

 

 

 

 

Dock surface has no tripping hazards

 

 

 

 

No holes in drive area

 

 

 

 

Stairs provided with stair rails & non-slip treads

 

 

 

 

Mechanical Room – Boilers – Trash Area

 

 

 

 

No combustible materials located in boiler & mechanical rooms

 

 

 

 

Boilers & hot water heaters maintained

 

 

 

 

Trash containers emptied

 

 

 

 

Acceptable housekeeping

 

 

 

 

Hazardous Materials

 

 

 

 

Food is not eaten, prepared or stored in a place where a hazardous substance may contaminate food, dishes or utensils

 

 

 

 

Hazard communication program exists in writing

 

 

 

 

Material safety data sheets available and provided for all hazardous materials

 

 

 

 

Properly labeled with name & hazard warning

 

 

 

 

List of materials

 

 

 

 

Employees trained in hazards & personal protection

 

 

 

 

Materials properly stored and arranged

 

 

 

 

Personal Protective Equipment

 

 

 

 

Gloves – Chemical – Hot mitts

 

 

 

 

Safety goggles or face shield

 

 

 

 

Pest & Vermin Control

 

 

 

 

Facility is free from insect and rodent infestation

 

 

 

 

Live animals, birds or fowl are not allowed in the facility

 

 

 

 

Outside doors and screen doors are self-closing and closing devices are in good working order

 

 

 

 

Windows are properly screened to prevent flies and insects from entering

 

 

 

 

Exterior doors are vermin proof

 

 

 

 

 

Inspection By:

Reviewed By:

Corrective Measures Taken ____ Yes Date____________ By: _____________