Shawarma Sandwich Shop Inspection Checklists

A free Excel resource from the OPERIX operational library.

Review before using

Use the shawarma sandwich shop 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_Shawarma_Sandwich_Shop_Inspection_Checklists.xlsx

How to use it

Choose the procedures relevant to your business and equipment.
Adapt the checklist to your internal standards and local requirements.
Assign responsibility, record the date and keep completed records.
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 · 142 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.

Opening Checklist15 items

Confirm the shop floor, entrance, and service counter are clean and ready before service.
Verify handwashing stations are supplied with soap, disposable towels, and running water.
Check that required food-preparation tools and sanitized boards are available at each station.
Confirm refrigerators and freezers are operating and readings are recorded per site procedure.
Verify raw meat, ready-to-eat foods, and produce are stored separately to prevent cross-contamination.
Check that sauces, pickles, vegetables, bread, and packaging are stocked for the expected service period.
Inspect shawarma machine, grill, ventilation hood, and nearby surfaces for cleanliness and safe condition.
Confirm food-contact surfaces have been cleaned and sanitized before food preparation.

Meat Receiving, Storage & Marin16 items

Verify delivered meat matches the approved order, product description, and supplier documentation.
Inspect packaging for leaks, damage, contamination, or signs of thawing and refreezing.
Check delivery condition and product temperatures against approved supplier and site acceptance criteria.
Reject and document meat that fails receiving criteria; notify the responsible manager.
Confirm delivery dates, lot or batch details, and traceability information are recorded where required.
Label opened meat containers with product identity and the required date information.
Store raw meat in designated, covered containers below or separately from ready-to-eat foods.
Keep different raw proteins separated according to the site's cross-contamination controls.

Shawarma Spit, Grill & Cooking17 items

Inspect the shawarma machine, spit assembly, guards, controls, and power or gas connections before use.
Confirm the equipment is stable, correctly assembled, and used according to manufacturer instructions.
Verify the ventilation hood is operating and captures cooking fumes effectively.
Load meat securely using the approved method and avoid overloading the spit.
Keep raw meat protected from contact with cooked meat and ready-to-eat items.
Operate burners, grills, and heating elements according to the approved site procedure.
Check that cooking and slicing practices meet the site's validated food-safety procedure.
Use a clean, designated utensil or knife for slicing cooked shawarma.

Vegetable, Sauce & Sandwich Pre16 items

Inspect vegetables for freshness, damage, spoilage, and visible contamination before preparation.
Wash produce using the approved procedure and potable water where applicable.
Keep washed and unwashed produce separated during storage and preparation.
Use clean, sanitized cutting boards and utensils for ready-to-eat vegetables.
Prepare tomatoes, lettuce, onions, parsley, pickles, and other fillings in clean batches.
Store cut vegetables in covered, labeled containers under approved conditions.
Prepare sauces only from approved recipes and ingredients within their use-by periods.
Label prepared sauces with preparation and discard information as required.

Food Safety & Temperature Contr17 items

Record refrigeration and freezer readings at the frequency required by the site procedure.
Compare readings with approved limits and report out-of-range results promptly.
Follow the documented corrective-action procedure for equipment or temperature deviations.
Keep raw and cooked foods separated throughout storage, preparation, and service.
Use a cleaned and sanitized probe thermometer where required by the monitoring procedure.
Clean and sanitize thermometer probes between products and uses.
Maintain hot-held and cold-held foods within approved site and local requirements.
Record food holding times where required and discard food that exceeds approved limits.

Sandwich Assembly & Order Accur15 items

Verify each order ticket clearly identifies the requested sandwich, size, modifiers, and quantity.
Use the correct bread or wrap for the order.
Confirm the requested protein and portion size before assembly.
Check that sauces, vegetables, pickles, and extras match the order.
Follow the approved build sequence to reduce handling and cross-contact.
Use clean utensils and avoid direct hand contact with ready-to-eat ingredients where required.
Keep raw-protein tools and surfaces away from sandwich assembly.
Check for allergen notes and communicate uncertainties to the shift lead before assembly.

Packaging, Delivery & Customer 15 items

Use clean, food-safe packaging appropriate for the product and service channel.
Check packaging stock for cleanliness, damage, and protection from contamination.
Pack hot and cold items separately when needed to preserve quality and food safety.
Confirm sauces, napkins, cutlery, and requested extras are included where applicable.
Check the order against the ticket before sealing the package.
Seal delivery orders according to the site's tamper-evidence procedure.
Label bags clearly with the order identifier and customer or courier details as appropriate.
Keep completed delivery orders in the designated protected pickup area.

Cleaning, Equipment & Grease Co15 items

Follow the posted cleaning schedule for food-preparation and service areas.
Clean and sanitize slicers, knives, boards, and other food-contact tools between tasks.
Clean shawarma machine surfaces and accessible parts using the approved shutdown procedure.
Remove grease buildup from accessible surfaces and designated grease-collection points.
Clean grill surfaces and surrounding areas using approved tools and chemicals.
Clean the ventilation hood filters at the scheduled frequency and record completion.
Do not clean electrical or gas equipment in a way that conflicts with manufacturer instructions.
Keep floors clean, dry where practical, and free of grease or trip hazards.

Closing Checklist16 items

Stop new preparation at the approved time and protect remaining ingredients for assessment.
Label, store, or discard leftover meat, vegetables, sauces, and cooked product according to approved rules.
Record waste, spoilage, and unsold product in the required log.
Store raw meat and ready-to-eat ingredients in their designated covered locations.
Complete required end-of-shift refrigeration and freezer checks and record readings.
Clean and sanitize food-contact surfaces, cutting boards, utensils, and preparation stations.
Shut down and clean the shawarma machine, grill, and other cooking equipment according to procedure.
Clean grease-collection areas and remove waste safely.

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