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Master Inspection Checklist Library

A free Excel resource from the OPERIX operational library.

Preview Original FileDownload Excel
01

Review before using

Use the master inspection checklist library 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_Master_Inspection_Checklist_Library.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

19 checklist worksheets · 2509 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.

Bakery136 items
  1. Inspection Point
  2. Opening lead and station responsibilities are assigned.
  3. Production, display, packing, and customer areas are ready for operation.
  4. Ovens, proofers, mixers, sheeters, and other production equipment are checked where applicable.
  5. Refrigerators and freezers are operating; required readings are recorded.
  6. Scales, timers, thermometers, and measuring tools are available and usable.
  7. Flour, sugar, fats, yeast, chocolate, dairy, and other ingredients are available and correctly identified.
  8. Ingredient packages are intact and within approved use dates.
Burger110 items
  1. Inspection Point
  2. Opening manager and assigned grill, assembly, service, and cleaning staff are present or coverage gaps are escalated.
  3. Previous shift issues, equipment faults, and corrective actions are reviewed.
  4. Entryways, walkways, emergency exits, and work areas are safe and unobstructed.
  5. No visible pest activity, leaks, unusual odors, or structural hazards are present.
  6. Grills, griddles, fryers, ventilation, refrigeration, and holding equipment are checked before use.
  7. Thermometers and other required monitoring tools are available and in working condition.
  8. Handwashing facilities have required supplies and are functioning.
Casual Cafe113 items
  1. Confirm opening duties are assigned and staff are ready for service.
  2. Check espresso machine, grinders, brewers, and hot-water equipment are operational.
  3. Verify water filtration and machine-cleaning supplies are available.
  4. Check refrigerators and display chillers are operating and temperatures are recorded.
  5. Confirm pastry and ready-to-eat displays are clean, protected, and properly labeled.
  6. Verify menu boards, prices, modifiers, and sold-out items are accurate.
  7. Check POS terminals, card readers, printers, and order displays.
  8. Ensure takeaway cups, lids, napkins, cutlery, and packaging are stocked.
Catering143 items
  1. Inspection Point
  2. Confirm production schedule, event orders, batch quantities, and dispatch times are available and current.
  3. Review menus, customer specifications, dietary requirements, and allergen declarations for each order.
  4. Confirm staffing and production assignments cover the planned workload.
  5. Verify handwashing stations, changing areas, and food-preparation rooms are clean and ready.
  6. Check refrigerators, freezers, and temperature-monitoring equipment according to approved procedures.
  7. Inspect mixers, ovens, cookers, chillers, scales, sealing equipment, and other essential machinery.
  8. Confirm calibrated or verified measuring tools are available where required.
Cloud Kitchen117 items
  1. Confirm all required staff are present and assigned to stations.
  2. Check handwashing stations are supplied and accessible.
  3. Verify order tablets, POS, printers, and kitchen display screens are online.
  4. Confirm internet connectivity and backup process for system outages.
  5. Check all delivery-platform menus, prices, modifiers, and availability are current.
  6. Confirm each virtual brand is mapped to the correct menu and preparation station.
  7. Verify order acceptance and preparation-time estimates are realistic.
  8. Check printer paper, labels, and order-ticket supplies.
Coffee Shop127 items
  1. Inspection Point
  2. Opening lead and barista station responsibilities are assigned.
  3. Customer area, counter, bar, and pickup area are ready for service.
  4. Espresso machine is clean, warmed up, and operating according to manufacturer guidance.
  5. Coffee grinders are clean, assembled, and ready for service.
  6. Batch brewer, hot-water dispenser, and other beverage equipment are checked where applicable.
  7. Refrigeration units are operating and required readings are recorded.
  8. Scales, timers, thermometers, and measuring tools are available and usable.
Convenience120 items
  1. Confirm opening responsibilities and staff assignments.
  2. Check POS terminals, barcode scanners, receipt printers, and payment devices.
  3. Verify store network and order-management devices are functioning.
  4. Confirm product prices, promotions, and availability are current in POS and online channels.
  5. Check entrances, aisles, checkout counters, and emergency exits are clear.
  6. Inspect shelves, chillers, freezers, and hot-holding displays for cleanliness and readiness.
  7. Confirm handwashing and cleaning supplies are available in food-handling areas.
  8. Check ready-order pickup area is organized and clearly identified.
Fast Food139 items
  1. Inspection Point
  2. Opening manager and assigned station responsibilities are confirmed.
  3. Kitchen, counter, pickup, and customer areas are ready for service.
  4. Cooking equipment, fryers, grills, ovens, and holding units are ready.
  5. Refrigerators and freezers are operating; required readings are recorded.
  6. Order screens, POS terminals, printers, and kitchen display systems are working.
  7. Timers, thermometers, and portioning tools are available and checked.
  8. Handwashing stations are stocked and accessible.
Fine Dining122 items
  1. Inspection Point
  2. Confirm dining room, entrance, host station, service stations, and restrooms are clean and guest-ready.
  3. Verify tables, chairs, linens, place settings, glassware, and cutlery are clean and free from damage.
  4. Check lighting, temperature, music level if used, and overall dining-room ambience against service standards.
  5. Confirm reservation system, floor plan, guest notes, and special-occasion details are available to the team.
  6. Verify handwashing stations are stocked and functioning.
  7. Inspect kitchen pass, plating stations, and food-contact surfaces for cleanliness and readiness.
  8. Check refrigeration and freezer readings according to the approved site procedure.
Food Truck131 items
  1. Inspection Point
  2. Confirm the vehicle or trailer is parked securely and stabilized before work begins.
  3. Inspect the exterior, service window, entry points, and customer-facing surfaces for cleanliness and damage.
  4. Verify handwashing facilities are supplied and functioning according to the approved setup.
  5. Check potable water supply and wastewater capacity before service.
  6. Inspect refrigeration and freezer units and record readings as required by site procedure.
  7. Confirm cooking, heating, and food-preparation equipment is clean and functioning.
  8. Check that required thermometers and monitoring tools are available and working.
Fried Chicken124 items
  1. Inspection Point
  2. Opening manager and assigned kitchen, breading, frying, packing, and service staff are present or coverage gaps are escalated.
  3. Previous shift handover, open issues, oil concerns, and equipment faults are reviewed.
  4. Work areas, walkways, emergency exits, and fryer access areas are clear and safe.
  5. No visible pest activity, leaks, unusual odors, or structural hazards are present.
  6. Fryers, filtration systems, refrigeration, freezers, holding cabinets, and ventilation are checked before use.
  7. Thermometers, timers, scales, and required monitoring tools are available and functional.
  8. Handwashing facilities are supplied and functioning.
Full Service118 items
  1. Inspection Point
  2. Manager on duty and required opening team are present or coverage gaps have been escalated.
  3. Opening responsibilities are assigned and staff understand their stations.
  4. Previous shift handover and unresolved critical issues have been reviewed.
  5. Entry points, guest areas, and service routes are safe and ready for use.
  6. No visible signs of pests, water leaks, unusual odors, or structural hazards are present.
  7. Emergency exits and access routes are clear.
  8. Refrigeration and freezer units are operating and readings are recorded per site procedure.
Grill BBQ143 items
  1. Inspection Point
  2. Opening manager assigned and opening responsibilities confirmed.
  3. Opening inspection completed before food preparation begins.
  4. Dining, kitchen, and service areas are safe, orderly, and ready for operation.
  5. Grill or barbecue equipment is clean, assembled, and ready for use.
  6. Fuel supply or electrical connection is checked according to site procedure.
  7. Ignition, controls, and emergency shut-off are accessible and functioning.
  8. Extraction hood and ventilation are operating as required.
Healthy Food152 items
  1. Inspection Point
  2. Verify food preparation, salad assembly, service, and handwashing areas are clean and ready.
  3. Confirm handwashing stations have soap, disposable towels, and running water.
  4. Check refrigerators and freezers and record readings according to the approved site procedure.
  5. Verify food-contact surfaces, salad spinners, knives, boards, and utensils are clean and sanitized.
  6. Confirm separate storage and tools are available for raw ingredients and ready-to-eat produce.
  7. Check that thermometers and required monitoring tools are clean and functioning.
  8. Inspect blenders, juicers, food processors, scales, and other essential equipment.
Juice Beverage143 items
  1. Inspection Point
  2. Verify service counters, beverage preparation stations, sinks, and handwashing areas are clean and ready.
  3. Confirm handwashing stations have soap, disposable towels, and running water.
  4. Check refrigerators and freezers and record readings according to the approved site procedure.
  5. Verify blenders, juicers, ice machines, refrigerators, and beverage dispensers are clean and functional.
  6. Confirm knives, cutting boards, pitchers, scoops, and other utensils are clean and sanitized.
  7. Check that thermometers and other required monitoring tools are available and working.
  8. Inspect fresh fruit, vegetables, dairy, plant-based milks, syrups, powders, and beverage bases for stock and quality.
Pizza139 items
  1. Inspection Point
  2. Opening lead and station responsibilities are assigned.
  3. Kitchen, pizza line, oven area, counter, and pickup area are ready.
  4. Pizza ovens are clean, operating, and set according to approved site procedure.
  5. Dough mixer, dough trays, scales, and portion tools are clean and usable.
  6. Refrigeration units are operating; required readings are recorded.
  7. Flour, yeast, sauces, cheese, toppings, and packaging are available.
  8. Ingredients are labeled, within approved use dates, and stored correctly.
Shawarma143 items
  1. Inspection Point
  2. Confirm the shop floor, entrance, and service counter are clean and ready before service.
  3. Verify handwashing stations are supplied with soap, disposable towels, and running water.
  4. Check that required food-preparation tools and sanitized boards are available at each station.
  5. Confirm refrigerators and freezers are operating and readings are recorded per site procedure.
  6. Verify raw meat, ready-to-eat foods, and produce are stored separately to prevent cross-contamination.
  7. Check that sauces, pickles, vegetables, bread, and packaging are stocked for the expected service period.
  8. Inspect shawarma machine, grill, ventilation hood, and nearby surfaces for cleanliness and safe condition.
Steak Meat138 items
  1. Inspection Point
  2. Opening manager and assigned inspection responsibilities are confirmed.
  3. Kitchen, meat preparation, storage, and service areas are ready for operation.
  4. Meat slicers, saws, grinders, knives, and cutting tools are clean and in serviceable condition.
  5. Refrigeration and freezer units are operating; required readings are recorded.
  6. Cooking equipment, ovens, grills, and hot-holding units are ready for use.
  7. Scales and portion-control tools are available and in usable condition.
  8. Raw meat and poultry are separated from ready-to-eat foods.
Sushi Japanese151 items
  1. Inspection Point
  2. Verify the dining area, sushi counter, kitchen, and handwashing stations are clean and ready for service.
  3. Confirm soap, disposable towels, and running water are available at handwashing stations.
  4. Check refrigeration and freezer units and record readings according to the approved site procedure.
  5. Verify food-contact surfaces, sushi mats, knives, and preparation tools are cleaned and sanitized.
  6. Confirm separate, clearly identified areas or tools are available for raw seafood and ready-to-eat ingredients.
  7. Check that thermometers and required monitoring tools are clean and functioning.
  8. Inspect rice cookers, hot-holding equipment, refrigeration units, and other essential equipment.
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