Checklist template

Cleaning chemical safety for restaurants

A ready-to-use checklist with 113 items in 6 sections, covering Storage, Labelling, Dilution and dispensing, Protective equipment, Safety data sheets, Training. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 113 Items
  • 95 Yes / No checks
  • 6 Scored ratings
  • 125 Points

Use this template How audits work

1. Storage 19 items

  1. Chemicals are stored in a designated closet or shelving unit, apart from food, food packaging and single-use items Yes / No 1 pt
  2. No chemical is stored above food, clean dishes or food preparation surfaces Yes / No 1 pt
  3. The chemical storage area is locked or out of reach of guests Yes / No 1 pt
  4. Chlorine bleach is stored apart from acid products such as delimer and from ammonia products Yes / No 1 pt
  5. Oven cleaner and other caustic products are stored below eye level Yes / No 1 pt
  6. Every chemical container in storage is closed with its cap Yes / No 1 pt
  7. No container is leaking, bulging or corroded Yes / No 1 pt
  8. Liquid chemicals sit on non-absorbent shelving or in a spill tray Yes / No 1 pt
  9. The pails or drums feeding the dish machine stand out of the walkway Yes / No 1 pt
  10. Aerosol cans are kept away from the cook line, the water heater and other heat sources Yes / No 1 pt
  11. No pesticide, insect spray or rodent bait is stored on site Yes / No 1 pt
  12. No chemical container is kept in the basin of the mop sink Yes / No 1 pt
  13. Employee medicines and first aid supplies are kept apart from chemicals Yes / No 1 pt
  14. Chemical deliveries are put away the day they arrive, not left with food in the receiving area Yes / No 1 pt
  15. Empty chemical containers are discarded as the label states and are never reused for food or water Yes / No 1 pt
  16. Every product on site is on the company's approved chemical list Yes / No 1 pt
  17. Chemical products found that are not on the approved list Number
  18. Stock on hand is within the par level, with no excess cases stacked on the floor Yes / No 1 pt
  19. Condition of chemical storage Rating
    • Separated, closed and orderly 5 pts
    • Minor lapses 3 pts
    • Chemicals stored with or above food 1 pt

2. Labelling 18 items

  1. Each original container has a legible manufacturer's label with its hazard pictograms Yes / No 1 pt
  2. Every spray bottle carries a label naming the product inside Yes / No 1 pt
  3. Labels on spray bottles and other secondary containers show the hazard warning Yes / No 1 pt
  4. Sanitizer buckets are identified by color or by a label Yes / No 1 pt
  5. The colors of spray bottles match the color chart posted at the dispensing station Yes / No 1 pt
  6. No chemical is kept in a cup, deli container, squeeze bottle or drink bottle Yes / No 1 pt
  7. No food is kept in a container that once held a chemical Yes / No 1 pt
  8. Labels use pictograms or the languages read by the cleaning and kitchen teams Yes / No 1 pt
  9. Blank secondary labels are on site to replace damaged ones Yes / No 1 pt
  10. A spray bottle is not refilled with a different product from the one on its label Yes / No 1 pt
  11. The label on each line of the dispensing station matches the product connected to it Yes / No 1 pt
  12. The tubes of the dish machine are tagged detergent, rinse aid or sanitizer Yes / No 1 pt
  13. Bottles of food-contact surface sanitizer are easy to tell apart from glass cleaner and degreaser Yes / No 1 pt
  14. Sanitizer concentrate is within its expiry date Yes / No 1 pt
  15. Earliest expiry date found on sanitizer test strips Date
  16. Unlabeled or wrongly labeled containers found Number
  17. Dispensers at hand sinks are labeled soap or sanitizer Yes / No 1 pt
  18. Labeling of chemical containers in use Rating
    • Every container labeled 5 pts
    • 1 or 2 unlabeled 3 pts
    • Several unlabeled 1 pt

3. Dilution and dispensing 21 items

  1. A wall-mounted dispenser supplies sanitizer and detergent at the three-compartment sink Yes / No 1 pt
  2. A wall-mounted dispenser supplies floor cleaner at the mop sink Yes / No 1 pt
  3. Each dispenser is installed with the backflow protection required by local regulation Yes / No 1 pt
  4. Dispenser tubing is free of kinks, cracks and leaks Yes / No 1 pt
  5. Concentrates are not free-poured where a dispenser is installed Yes / No 1 pt
  6. Where a product is diluted by hand, a measuring cup and a dilution chart are at the mixing point Yes / No 1 pt
  7. When diluting by hand, the concentrate is added to the water Yes / No 1 pt
  8. Sanitizer drawn from the dispenser tests within the range stated on its label Yes / No 1 pt
  9. Sanitizer concentration from the dispenser at the three-compartment sink (ppm) Number
  10. Test strips matching the sanitizer in use (quaternary ammonium or chlorine) are at the mixing point Yes / No 1 pt
  11. Sanitizer buckets on the cook line test within the range stated on the label Yes / No 1 pt
  12. Sanitizer buckets are changed at the interval set by company policy or sooner when the solution is cloudy Yes / No 1 pt
  13. Degreaser and oven cleaner are applied only to equipment that has cooled to the temperature stated on the label Yes / No 1 pt
  14. A fryer being boiled out carries a sign that it holds cleaning solution, not oil Yes / No 1 pt
  15. The dish machine is delimed following a written procedure Yes / No 1 pt
  16. Food and clean utensils are covered or moved before chemicals are sprayed nearby Yes / No 1 pt
  17. Food-contact surfaces cleaned with degreaser are rinsed with water before they are sanitized Yes / No 1 pt
  18. Spray bottles are emptied and rinsed before refilling, not topped off Yes / No 1 pt
  19. The chemical supplier's last service report is on file Yes / No 1 pt
  20. Date of the last service visit by the chemical supplier Date
  21. Control of dilution Rating
    • Dispensed and tested within range 5 pts
    • Dispensed but not tested 3 pts
    • Free-poured or out of range 1 pt

4. Protective equipment 19 items

  1. Chemical splash goggles are available where concentrates are handled Yes / No 1 pt
  2. Chemical-resistant gloves reaching the forearm are available where concentrates are handled Yes / No 1 pt
  3. A chemical-resistant apron is available for oven cleaning and fryer boil-out Yes / No 1 pt
  4. A chart at the dispensing station lists the protective equipment required for each product Yes / No 1 pt
  5. An employee seen changing a chemical container or handling concentrate wore goggles and gloves Yes / No 1 pt
  6. Goggles are free of cracks and their strap is intact Yes / No 1 pt
  7. Chemical gloves are free of holes and tears Yes / No 1 pt
  8. Protective equipment is stored clean and dry near the point of use Yes / No 1 pt
  9. An eyewash station or eyewash bottles are located near where corrosive concentrates are handled Yes / No 1 pt
  10. Nothing blocks access to the eyewash Yes / No 1 pt
  11. Expiry date of the eyewash bottles Date
  12. A plumbed eyewash is flushed at the frequency set by company policy, with a record Yes / No 1 pt
  13. The exhaust hood is running when oven cleaner is sprayed Yes / No 1 pt
  14. The chemical storage room is ventilated, with no strong chemical odor at the door Yes / No 1 pt
  15. Wet floor signs are set out while floors are degreased Yes / No 1 pt
  16. The first aid kit nearest the dish area includes sterile eye pads and burn dressings Yes / No 1 pt
  17. A spill kit with absorbent, a scoop and bags is kept near chemical storage Yes / No 1 pt
  18. An employee asked during the visit could show where the goggles and gloves are kept Yes / No 1 pt
  19. Availability and use of protective equipment Rating
    • Available and worn 5 pts
    • Available but not always worn 3 pts
    • Missing or damaged 1 pt

5. Safety data sheets 18 items

  1. Safety data sheets are kept in a binder or on a device at a marked location Yes / No 1 pt
  2. A safety data sheet was found for each of 5 products picked from the shelves Yes / No 1 pt
  3. Products out of the 5 sampled with no safety data sheet Number
  4. The safety data sheets come from the current supplier of each product Yes / No 1 pt
  5. An index of the chemicals on site is at the front of the binder Yes / No 1 pt
  6. The index matches the products found on the shelves Yes / No 1 pt
  7. Sheets for discontinued products have been removed or archived Yes / No 1 pt
  8. The safety data sheets can be reached on every shift, including by the overnight cleaning crew Yes / No 1 pt
  9. Where sheets are electronic, the device works and a paper or offline copy exists Yes / No 1 pt
  10. An employee asked found the safety data sheet of a product named by the inspector within 2 minutes Yes / No 1 pt
  11. Each sheet sampled shows a revision date and is in the supplier's current standardized layout Yes / No 1 pt
  12. Sheets for products used on site by contractors (hood cleaning, pest control) are available Yes / No 1 pt
  13. First aid measures for oven cleaner, delimer and dish machine detergent are posted where these products are used Yes / No 1 pt
  14. The poison control number is posted by the telephone or on the binder Yes / No 1 pt
  15. Date of the last review of the safety data sheet binder Date
  16. A safety data sheet is obtained before a new product is used for the first time Yes / No 1 pt
  17. The written chemical hazard communication program required by local regulation is available on site Yes / No 1 pt
  18. Access to safety data sheets Rating
    • Complete and found quickly 5 pts
    • Incomplete or slow to find 3 pts
    • Not available 1 pt

6. Training 18 items

  1. Every employee who uses chemicals has a record of the chemical hazard training required by local regulation Yes / No 1 pt
  2. Training is completed before an employee first handles chemicals Yes / No 1 pt
  3. Date of the last chemical safety training session Date
  4. Refresher training is given at the frequency set by company policy Yes / No 1 pt
  5. An employee asked could explain a hazard pictogram on a product picked by the inspector Yes / No 1 pt
  6. An employee asked could say what to do when a chemical splashes in the eyes Yes / No 1 pt
  7. An employee asked could name products that must never be mixed, such as bleach with ammonia or with acid Yes / No 1 pt
  8. Minors handle only the chemicals allowed by local regulation and company policy Yes / No 1 pt
  9. The overnight cleaning contractor has provided proof of chemical safety training for its crew Yes / No 1 pt
  10. The supplier's wall chart of cleaning procedures is posted at the dish machine Yes / No 1 pt
  11. The supplier's wall chart of cleaning procedures is posted at the three-compartment sink Yes / No 1 pt
  12. A spill response procedure is posted at chemical storage Yes / No 1 pt
  13. Chemical exposures and spills of the last 12 months are recorded with the corrective action taken Yes / No 1 pt
  14. Chemical injuries recorded in the last 12 months Number
  15. Only employees trained to do so change the dish machine chemicals Yes / No 1 pt
  16. Name of the manager on duty Short text
  17. Overall control of chemical safety Rating
    • Chemicals separated, labeled, dispensed and handled with protection 5 pts
    • Some containers unlabeled or protective equipment not worn 3 pts
    • Chemicals stored with food or handled with no protection 1 pt
  18. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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