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




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










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






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










Outlets covered with ground pins





Cords have no frayed wires





Electrical panels labeled, covered, and unblocked





Junction boxes covered










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: _____________