Checklist template

Workplace health and safety for quick-service restaurants

A ready-to-use checklist with 108 items in 7 sections, covering Postings and committee, WHMIS and chemicals, Burns, fryers and hot surfaces, Slips, trips and lifting, Young and new workers, First aid and incidents and more. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 7 Sections
  • 108 Items
  • 92 Yes / No checks
  • 5 Scored ratings
  • 117 Points

Use this template How audits work

1. Postings and committee 14 items

  1. The provincial occupational health and safety act and regulations are available to workers Yes / No 1 pt
  2. The company health and safety policy is posted, signed and dated within the last year Yes / No 1 pt
  3. The workplace violence and harassment policies are posted Yes / No 1 pt
  4. The workers' compensation board poster on what to do in case of injury is displayed Yes / No 1 pt
  5. The provincial employment standards poster is displayed where required Yes / No 1 pt
  6. A joint health and safety committee or a worker health and safety representative is in place as required for the site's headcount Yes / No 1 pt
  7. Names of committee members or the worker representative are posted Yes / No 1 pt
  8. Workplace inspections are completed monthly and recorded Yes / No 1 pt
  9. Date of the last monthly workplace inspection Date
  10. Hazards identified in previous inspections have been corrected or have an assigned action Yes / No 1 pt
  11. Committee meeting minutes are posted where a committee is required Yes / No 1 pt
  12. Emergency phone numbers and the site address are posted near the phone Yes / No 1 pt
  13. Name of the worker health and safety representative or committee co-chair Short text
  14. Condition of the health and safety board Rating
    • Complete and current 5 pts
    • Minor items missing or outdated 3 pts
    • Largely missing 1 pt

2. WHMIS and chemicals 16 items

  1. All employees have completed WHMIS training Yes / No 1 pt
  2. WHMIS training records are on file Yes / No 1 pt
  3. Safety data sheets are available for every hazardous product on site Yes / No 1 pt
  4. Safety data sheets are current and readily accessible to workers on every shift Yes / No 1 pt
  5. All chemical containers carry a supplier label or a workplace label Yes / No 1 pt
  6. Spray bottles and secondary containers are labelled with the product name and safe handling information Yes / No 1 pt
  7. Chemicals are stored in a designated area away from food and packaging Yes / No 1 pt
  8. Incompatible chemicals such as bleach and ammonia-based or acid cleaners are stored apart Yes / No 1 pt
  9. Chemical dispensing systems are working and not leaking Yes / No 1 pt
  10. Gloves and eye protection are available for handling concentrated chemicals Yes / No 1 pt
  11. An eyewash station or eyewash bottles are available, accessible and within their expiry date Yes / No 1 pt
  12. Employees can explain what to do after chemical contact with skin or eyes Yes / No 1 pt
  13. Compressed carbon dioxide cylinders are secured upright with a chain or strap Yes / No 1 pt
  14. Bulk carbon dioxide systems have a working monitor or alarm where installed Yes / No 1 pt
  15. Number of employees on the schedule without current WHMIS training Number
  16. Employee knowledge of where safety data sheets are kept Rating
    • All employees asked know 5 pts
    • Some know 3 pts
    • None know 1 pt

3. Burns, fryers and hot surfaces 17 items

  1. A written procedure exists for filtering and changing fryer oil Yes / No 1 pt
  2. Oil is cooled to the temperature specified in the procedure before it is handled or transported, unless a closed system is used Yes / No 1 pt
  3. Heat-resistant gloves, apron and face shield are available and used for fryer oil handling Yes / No 1 pt
  4. Only trained employees aged as required by provincial rules operate and clean fryers Yes / No 1 pt
  5. Fryer baskets, handles and lids are in good condition Yes / No 1 pt
  6. Floors around fryers are dry and covered with non-slip matting in good condition Yes / No 1 pt
  7. Oven mitts or heat-resistant gloves are available at grills, ovens and toasters Yes / No 1 pt
  8. Hot holding and steam equipment have guards and warning labels in place Yes / No 1 pt
  9. Hot water and coffee dispensing equipment is stable and guarded against tipping Yes / No 1 pt
  10. Hot liquid containers are carried with lids and never above shoulder height Yes / No 1 pt
  11. Burn first aid supplies are stocked in the first aid kit Yes / No 1 pt
  12. Employees can describe first aid for a burn Yes / No 1 pt
  13. The hood fire suppression system has a current inspection tag Yes / No 1 pt
  14. Date of the last fire suppression system inspection Date
  15. A class K fire extinguisher is mounted near the fryers and is in date Yes / No 1 pt
  16. Fire extinguishers have a monthly visual check recorded Yes / No 1 pt
  17. Number of burn injuries recorded since the last visit Number

4. Slips, trips and lifting 17 items

  1. Floors are clean, dry and free of grease Yes / No 1 pt
  2. Wet floor signs are available and used during and after mopping Yes / No 1 pt
  3. Spills are cleaned up immediately Yes / No 1 pt
  4. Floor mats lie flat and are in good condition Yes / No 1 pt
  5. Floor drains are covered and clear Yes / No 1 pt
  6. Employees wear closed-toe, slip-resistant footwear Yes / No 1 pt
  7. Aisles, exits and electrical panels are clear of obstructions Yes / No 1 pt
  8. Stock is stored securely, with heavy items between knee and shoulder height Yes / No 1 pt
  9. Step stools or ladders are in good condition and used to reach high shelves Yes / No 1 pt
  10. Carts or dollies are available for moving heavy loads Yes / No 1 pt
  11. Employees use team lifts or mechanical aids for heavy items such as oil boxes and syrup bags Yes / No 1 pt
  12. Walk-in cooler and freezer floors are free of ice and spills Yes / No 1 pt
  13. The walk-in freezer door can be opened from the inside Yes / No 1 pt
  14. Exterior walkways and the route to the waste enclosure are free of trip hazards, snow and ice Yes / No 1 pt
  15. Knives are stored in a rack or sheath and cut-resistant gloves are available Yes / No 1 pt
  16. Slicers and other equipment with blades have guards in place Yes / No 1 pt
  17. Housekeeping in the kitchen and storage areas Rating
    • Excellent 5 pts
    • Good 4 pts
    • Acceptable 3 pts
    • Poor 1 pt

5. Young and new workers 14 items

  1. Employees meet the provincial minimum age for the tasks they perform Yes / No 1 pt
  2. Written parental consent is on file where provincial rules require it for young workers Yes / No 1 pt
  3. Hours worked by young workers comply with provincial limits on school days and late hours Yes / No 1 pt
  4. New and young workers receive health and safety orientation before their first shift Yes / No 1 pt
  5. Orientation records are signed by the worker and the trainer Yes / No 1 pt
  6. Mandatory provincial worker health and safety awareness training is completed where required Yes / No 1 pt
  7. Supervisors have completed supervisor health and safety awareness training where required Yes / No 1 pt
  8. New workers are told about their right to know, to participate and to refuse unsafe work Yes / No 1 pt
  9. New workers are supervised until they demonstrate they can do each task safely Yes / No 1 pt
  10. Young workers do not work alone at night where prohibited or contrary to company policy Yes / No 1 pt
  11. Task restrictions for young workers are known by shift managers Yes / No 1 pt
  12. Number of workers under 18 on the current schedule Number
  13. Number of new hires in the last 90 days without a signed orientation record Number
  14. Shift manager knowledge of restrictions for young workers Rating
    • Accurate 5 pts
    • Partial 3 pts
    • Unaware 1 pt

6. First aid and incidents 14 items

  1. A first aid kit meeting provincial requirements for the site's headcount is available Yes / No 1 pt
  2. The first aid kit is fully stocked and items are within their expiry dates Yes / No 1 pt
  3. The first aid kit is inspected at the required interval and the inspection is recorded Yes / No 1 pt
  4. At least one employee holding a valid first aid certificate is on every shift Yes / No 1 pt
  5. First aid certificates are posted or on file Yes / No 1 pt
  6. Names of first aiders are posted at the first aid station Yes / No 1 pt
  7. Injuries and first aid treatments are recorded in a log Yes / No 1 pt
  8. Workplace injuries requiring medical attention are reported to the workers' compensation board within the required time Yes / No 1 pt
  9. Critical injuries are reported to the provincial regulator as required Yes / No 1 pt
  10. Incident investigations are completed and include corrective actions Yes / No 1 pt
  11. Modified or return-to-work duties are offered and documented for injured employees Yes / No 1 pt
  12. Near misses are reported and reviewed Yes / No 1 pt
  13. Number of recordable injuries since the last visit Number
  14. Date of the most recent recorded injury Date

7. Violence and harassment prevention 16 items

  1. A workplace violence risk assessment has been completed for this site Yes / No 1 pt
  2. The violence risk assessment has been reviewed within the last year or after an incident Yes / No 1 pt
  3. Employees have been trained on the workplace violence and harassment program Yes / No 1 pt
  4. Employees know how to report an incident of violence or harassment Yes / No 1 pt
  5. A procedure exists for dealing with aggressive or intoxicated customers Yes / No 1 pt
  6. A procedure exists for robbery and employees are trained on it Yes / No 1 pt
  7. Working alone and late-night procedures are documented and followed Yes / No 1 pt
  8. Panic buttons or other means of summoning help are available and tested Yes / No 1 pt
  9. Security cameras are working and cover the counter, cash areas and rear door Yes / No 1 pt
  10. The rear door is kept locked and has a viewer or camera Yes / No 1 pt
  11. Cash levels in tills are kept below the limit set by company policy Yes / No 1 pt
  12. Exterior and parking lot lighting is working Yes / No 1 pt
  13. Incidents of violence or harassment are documented and investigated Yes / No 1 pt
  14. Employee confidence in reporting safety concerns, from a short conversation Rating
    • Confident and aware of the process 5 pts
    • Hesitant or partly aware 3 pts
    • Unaware 1 pt
  15. Name of the manager on duty Short text
  16. 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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