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Restaurant Maintenance Equipment Checklist

A free Excel resource from the OPERIX operational library.

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01

Review before using

Use the restaurant maintenance equipment checklist 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_Restaurant_Maintenance_Equipment_Checklist.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

1 checklist worksheets · 53 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.

Maintenance Checklist53 items
  1. Equipment is clean, intact, and used only for its intended purpose.
  2. Guards, covers, handles, and other safety components are present and secure.
  3. No exposed wiring, damaged plugs, unusual heat, smoke, sparks, or other obvious electrical hazards are present.
  4. Equipment is stable, correctly positioned, and has adequate clearance for safe operation.
  5. Out-of-service equipment is clearly identified and not used until authorized for return to service.
  6. Staff use equipment according to training and manufacturer instructions.
  7. Ovens, ranges, grills, fryers, and hot-holding units operate without obvious abnormal conditions.
  8. Controls, displays, timers, and indicators function as expected.
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