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.
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Cafeteria - Code of Practice |
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No |
Comments |
Corrective Action |
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The employer has adopted and implemented, as a minimum, section G of the Sanitation Code for Canada's Foodservice Industry (1984) |
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The employer has adopted and implemented, as a best practice, the Canadian Food Safety Code of Practice (2007) |
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The facility has a proper operating permit from the appropriate authorities |
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Food Handlers |
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Instructed and trained in preparing, handling, storing and serving food and food waste |
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Not suffering from a communicable disease, showing signs of illness and have no open sores |
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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) |
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Wear clean outer garments and with hair properly confined |
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Floors |
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Clean, dry, and no holes or cracks Cords out of work and walking area |
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Equipment properly arranged |
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Wet floor signs arranged and provided |
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Floors properly drained |
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Fire Protection & Prevention |
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Flammable & hazardous materials removed |
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Fixed-pipe-automatic-extinguishing System over cooking area that is maintained |
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Fire extinguishers maintained & inspected |
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Fire extinguishers unblocked & hung |
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Housekeeping done well - no clutter |
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Trash containers arranged properly |
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Flammable & hazardous materials removed |
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Electrical |
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Outlets covered with ground pins |
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Cords have no frayed wires |
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Electrical panels labeled, covered, and unblocked |
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Junction boxes covered |
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Lighting |
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Lighting adequate & working |
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Roof & Ceiling Tile |
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In good condition and repair |
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No leaks |
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Equipment & Utensils |
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All equipment CSA (or equivalent) approved |
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Proper guarding |
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No frayed or damaged wiring |
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Properly secured |
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Properly grounded |
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Safety signs posted on equipment |
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Hoods cleaned and filters maintained |
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Deep fat fryers have no grease accumulations and have high limit control |
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Designed for easy cleaning |
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Smooth and free from cracks, crevices, pitting or unnecessary indentations |
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Cleaned to maintain sanitary surfaces |
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Knives sharp with no broken handles and properly stored and arranged |
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Box cutters in good condition and provided with safety guard |
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Utensils and tableware cleaned and maintained in a sanitary condition |
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Water & Sewage |
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Sinks are fully operational with hot and cold running water |
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Sinks drain properly |
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Floor drains and sinks are in good working order and are cleaned routinely |
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Plumbing is in good repair |
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Refrigerator, Freezer & Cooler |
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No ice or water on floor |
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No food in aisles & 6" off the floor |
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Emergency release latch operational |
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Food properly arranged & placed |
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Heavier objects at middle range |
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Proper lighting |
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Ramp in good condition & secure |
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Refrigerated foods maintained at 4˚ C or lower |
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Frozen foods maintained at -11˚ C or lower |
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Eating Areas & Seating |
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Properly maintained |
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Properly arranged and not interfering with egress routes |
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Food is not eaten, prepared or stored in a personal service room that contains a toilet, urinal or shower |
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Food is not eaten, prepared or stored in any other place where it is likely to be contaminated |
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Means of Egress |
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Proper number, unblocked & unlocked |
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Exit signs provided and lit |
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Emergency lighting provided & operational |
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Emergency Evacuation |
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Evacuation plan posted |
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Emergency procedures posted |
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Storeroom & Pantry |
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Storage shelves organized & secure |
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Safety step stool of safety ladder provided with stair rails |
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No food in aisles |
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Food stored at least 6" off the floor |
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Heavier material stored at middle range |
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Lightweight material stored on top shelves |
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Employees trained to lift properly |
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Proper lighting |
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Materials stored properly and secured |
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Food Waste & Garbage |
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Food waste or garbage is not stored in a food preparation area |
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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 |
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Dry food waste and garbage is removed or incinerated |
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Food waste and garbage containers are kept covered and removed and emptied as frequently as possible to prevent unsanitary conditions |
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Food waste and garbage containers are cleaned and disinfected in an area separate from the food preparation area each time they are emptied |
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Served or unpackaged food returned from the dining area is discarded |
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Clothes Washer & Dryer |
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Washer secured & arranged |
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Dryer vented to outside with metal duct |
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Lint filter is cleaned before each use |
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Loading Dock & Exterior |
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Adequate lighting |
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Dock surface has no tripping hazards |
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No holes in drive area |
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Stairs provided with stair rails & non-slip treads |
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Mechanical Room – Boilers – Trash Area |
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No combustible materials located in boiler & mechanical rooms |
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Boilers & hot water heaters maintained |
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Trash containers emptied |
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Acceptable housekeeping |
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Hazardous Materials |
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Food is not eaten, prepared or stored in a place where a hazardous substance may contaminate food, dishes or utensils |
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Hazard communication program exists in writing |
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Material safety data sheets available and provided for all hazardous materials |
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Properly labeled with name & hazard warning |
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List of materials |
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Employees trained in hazards & personal protection |
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Materials properly stored and arranged |
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Personal Protective Equipment |
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Gloves – Chemical – Hot mitts |
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Safety goggles or face shield |
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Pest & Vermin Control |
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Facility is free from insect and rodent infestation |
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Live animals, birds or fowl are not allowed in the facility |
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Outside doors and screen doors are self-closing and closing devices are in good working order |
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Windows are properly screened to prevent flies and insects from entering |
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Exterior doors are vermin proof |
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Inspection By:
Reviewed By:
Corrective Measures Taken ____ Yes Date____________ By: _____________