Restaurant Safety and Maintenance Checklist

Floor maintenance: The most important step in maintaining a commercial-grade kitchen floor is by keeping it clean

• Ensure all floor drains are draining properly

• Remove floor mats, sweep, and mop regularly

• Use a degreaser to get rid of grease and soils

• Look for cracks, holes, or bumps in the floor that could be a tripping hazard

Ranges: Kitchen ranges are one of the most used piece of equipment in the kitchen. If they break down, their failure will not only cost you money but it will decrease the efficiency of your kitchen.

• Clean and secure burners and grates

• Grease valve knobs regularly

• Move range and clean behind it

• Check that the thermostat is working properly

• Train kitchen staff to use ranges correctly to avoid safety hazards and damages

Griddles, grills and fryers: Meals are cooked on griddles, grills and in fryers in many commercial kitchens. They are easy to use, easy to clean and help maximize space.

• Clean burners

• Check grease filters

• Wipe down griddles and grills after use

• Check for gas leaks

• Check and clean combustion fans

• Pay close attention to the quality of the oil you’re using in the fryer

• Extract dirty oil regularly

• Clean fry baskets and inspect for damages

Fridges and freezers: An important part of commercial kitchen maintenance involves keeping an eye on all the different elements of your commercial refrigerators and freezers. Careful temperature control is vital in preserving food and extending the life of cold and frozen items. When a refrigerator or freezer goes down in a commercial restaurant, it could mean thousands of dollars in lost food.

• Check refrigerant level

• Check and adjust defrost timers

• Inspect suction line insulation

• Look over door hinges and closers

• Clean gaskets and lubricate hinges

• Check electrical connections

• Calibrate thermometers

Storage spaces: Dry food storage areas should be cleaned, organized, inspected and maintained regularly.

• Temperatures in dry food storage spaces are up to code

• Food and supplies are kept off of the floor

• All food is properly labeled

• Employees are trained in FIFO food storage practices (First In, First Out)

Dishwashers and sinks: Whether you hand wash your dishes or have them cleaned by a commercial cleaning system, you'll need to keep dishes clean and sanitized to maintain an orderly, clean kitchen.

• Check chemical levels (detergent, sanitizer, rinsing aids)

• Look for chips, dents or damages to dish racks

• Clean the filter every 15-20 cycles

• Inspect tank water and change regularly

• Train employees to rinse food and debris from plates and cookware before loading the dishwasher to prevent clogs and drainage issues