OPERIXRESTAURANT OPERATIONS PLATFORM
العربيةSign inTry Platform
← Templates

Food Truck Inspection Checklists

A free Excel resource from the OPERIX operational library.

Preview Original FileDownload Excel
01

Review before using

Use the food truck inspection checklists workbook as a starting point for your operating procedures. Open the original file to review its worksheets, inspection items and available recording fields before using it with your team.

OPERIX_Food_Truck_Inspection_Checklists.xlsx

How to use it

  1. Choose the procedures relevant to your business and equipment.
  2. Adapt the checklist to your internal standards and local requirements.
  3. Assign responsibility, record the date and keep completed records.
  4. Follow up on observations and review the checklist regularly.

The preview opens the original Google Drive file. Download the same unchanged Excel file directly from this website.

INSIDE THE ORIGINAL WORKBOOK

Preview the Checklist

9 checklist worksheets · 130 items in the original workbook

The first eight items from each checklist worksheet are shown below in the original file’s language. Download the unchanged workbook for all items, recording fields and instructions.

Pre-Service & Opening Checklist15 items
  1. Confirm the vehicle or trailer is parked securely and stabilized before work begins.
  2. Inspect the exterior, service window, entry points, and customer-facing surfaces for cleanliness and damage.
  3. Verify handwashing facilities are supplied and functioning according to the approved setup.
  4. Check potable water supply and wastewater capacity before service.
  5. Inspect refrigeration and freezer units and record readings as required by site procedure.
  6. Confirm cooking, heating, and food-preparation equipment is clean and functioning.
  7. Check that required thermometers and monitoring tools are available and working.
  8. Verify food-contact surfaces, utensils, boards, and containers are cleaned and sanitized.
Vehicle, Utilities & Site Safet15 items
  1. Complete the required vehicle walk-around inspection before travelling to the service location.
  2. Check tires, lights, mirrors, doors, and visible vehicle condition according to the fleet procedure.
  3. Confirm parking location and setup comply with site permissions and local requirements.
  4. Use stabilizers, wheel chocks, or other equipment where required by the vehicle procedure.
  5. Inspect electrical connections and use approved power sources and protected connections.
  6. Check gas cylinders, hoses, regulators, and connections for visible damage according to approved procedure.
  7. Never use an open flame or unsafe method to check for gas leaks; follow the approved leak-check procedure.
  8. Verify ventilation and extraction systems operate as intended during cooking.
Water, Handwashing & Wastewater13 items
  1. Confirm the water tank or supply contains potable water from an approved source.
  2. Check water lines and fittings for leaks or damage.
  3. Verify handwashing facilities are available, supplied, and accessible during service.
  4. Keep handwashing sinks separate from food washing and utensil washing where required.
  5. Maintain soap, disposable towels, and other required handwashing supplies.
  6. Follow the approved procedure for refilling potable water tanks.
  7. Keep water hoses and filling connections protected from contamination.
  8. Check wastewater tank capacity before service and monitor it during operation.
Receiving, Storage & Stock Rota14 items
  1. Check delivered ingredients against the approved order and supplier information.
  2. Inspect packaging for damage, leaks, pests, contamination, or signs of spoilage.
  3. Check delivery condition and temperatures against approved receiving criteria.
  4. Reject and document items that fail acceptance criteria.
  5. Record product identity, lot details, and traceability information where required.
  6. Transfer temperature-sensitive ingredients promptly to designated storage.
  7. Keep raw animal products separated from ready-to-eat ingredients.
  8. Store food in covered, food-grade containers and protect it from vehicle movement and contamination.
Food Preparation & Cooking15 items
  1. Use approved recipes and preparation procedures for the menu items offered.
  2. Wash hands before food preparation and after handling raw products, waste, or contaminated items.
  3. Use clean and sanitized food-contact surfaces, utensils, boards, and containers.
  4. Keep raw and cooked foods separate during storage, preparation, and service.
  5. Follow validated cooking procedures and required monitoring methods for each product.
  6. Use a cleaned and sanitized probe thermometer where required by the procedure.
  7. Clean thermometer probes between uses to prevent cross-contamination.
  8. Maintain hot-held and cold-held foods within approved local and site requirements.
Equipment, Cooking & Fire Preve14 items
  1. Inspect grills, fryers, ovens, hot plates, and other cooking equipment before use.
  2. Operate equipment according to manufacturer instructions and the approved site procedure.
  3. Keep combustible materials away from burners, hot surfaces, and cooking oil.
  4. Monitor cooking equipment during operation and never leave hazardous processes unattended.
  5. Check extraction and ventilation systems for effective operation.
  6. Keep grease traps, filters, and accessible grease-prone areas on the approved cleaning schedule.
  7. Use suitable equipment and utensils for hot oil and hot surfaces.
  8. Keep fryer oil within the approved fill range and follow the site's oil-care procedure.
Order Assembly, Packaging & Ser15 items
  1. Verify each order ticket identifies the correct items, quantities, and modifications.
  2. Check allergen notes and special dietary requests before preparation.
  3. Use the correct ingredients and portion sizes for the order.
  4. Use clean utensils or approved handling methods for ready-to-eat food.
  5. Prevent raw-product tools or surfaces from contacting assembled orders.
  6. Inspect finished items for quality, presentation, and recipe consistency.
  7. Use clean, food-safe packaging appropriate for the product.
  8. Check packaging for damage and confirm lids or seals are secure.
Cleaning, Sanitation & Pest Pre14 items
  1. Follow the posted cleaning schedule for preparation, service, and storage areas.
  2. Clean and sanitize food-contact equipment and utensils at required intervals.
  3. Use approved cleaning chemicals at the specified concentration and contact time.
  4. Store chemicals securely and separately from food, potable water, and packaging.
  5. Keep floors and work surfaces clean and address spills promptly.
  6. Clean refrigerator handles, seals, shelves, and high-touch surfaces.
  7. Keep waste containers covered where required and empty them before overflow.
  8. Store cleaning tools hygienically and separate them by task or area as required.
Closing, Securing & Travel Read15 items
  1. Review remaining ingredients and identify items to retain or discard under approved procedures.
  2. Label and store retained food under approved conditions before leaving the site.
  3. Discard expired, contaminated, or out-of-limit items.
  4. Record required end-of-service refrigeration, holding, waste, and cleaning checks.
  5. Clean and sanitize food-contact surfaces, utensils, and preparation equipment.
  6. Shut down cooking equipment, gas, and electrical systems according to approved procedures.
  7. Allow equipment to cool safely before cleaning or securing it.
  8. Secure gas cylinders, equipment, utensils, and stored items according to travel procedure.
Download ExcelCustomize with OPERIX
OPERIX

Ready to Take Control of Your Restaurant?

Open the web app and create an OPERIX account, or send us your details if you need setup help.

Create your accountSend Your Restaurant Data