Food Safety Visit Entry 2026.xlsx

	A	B	C	D
1	3rd Party Food Safety Visit 2026
2			Date: July 2025
3	Critical Food Safety
4	FS1	Restaurant is free of infestation and/or signs of active pest (animal/insect) infestation in the restaurant building, adjoining corral and any area within 3m of the building.		Critical: Yes/No
5		⃝	Inside the restaurant has visible infestation
6		⃝	Inside the restaurant shows signs of active infestation
7		⃝	Outside the restaurant has visible infestation
8		⃝	Outside the restaurant shows signs of active infestation
9		⃝	Other
10
11	FS2	Are the internal temperatures of beef patties after cooking at or above 69° C?		Critical: Yes/No
12
13	FS3	Are the internal temperatures of raw chicken (McSpicy Patty) and plant based products after cooking at or above 84° C?		Critical: Yes/No
14
15	FS4	Are the internal temperature of Filet-O-Fish portions after cooking at or above 71°C?		Critical: Yes/No
16
17	FS5	Are the internal temperatures of breakfast sausage after cooking at or above 69° C?		Critical: Yes/No
18
19	FS6	Do cooked McMuffin raw round eggs have gelled yolks (are not runny)? Are Internal temperatures at or above 71°C?		Critical: Yes/No
20
21	FS7	Can Managers (or Crew Coach assigned to complete the checklist) demonstrate they have been trained on properly completing the procedures on the Food Safety Daily Checklist and can take corrective action? Assess through observation, questioning and demonstration of knowledge (Knowledge is completed training, knowing and demonstrating food safety and corrective actions are completed appropriately). If no, mark all that apply below:		Critical: Yes/No
22		⃝	No appropriately food safety trained manager present during the shift
23		⃝	Manager does not know how to complete Food Safety Daily Checklist
24		⃝	Manager does not know how to correctly meet Critical questions requirements
25		⃝	Manager does not know how to perform corrective actions
26		⃝	Other (List areas of manager lack of knowledge)
27
28	FS8	Critical to food safety products (shredded iceberg lettuce, pasteurized shake/sundae, chilled ready to eat meats and those labelled with "Use By") shelf-lives are being adhered to.		Critical: Yes/No
29		⃝	Product not labelled
30		⃝	Product past shelf life
31		⃝	Other
32
33	2027 Emerging Risk Food Safety Question: Question is diagnostic in 2026
34	FS20267-01	Imminent Health Hazards: Restaurant is operating in a manner that does not pose any imminent health hazards to our guests and/or employees?		Yes/No
35		⃝	No safe potable water available
36		⃝	Sewage back-up
37		⃝	Flood
38		⃝	No hot and cold water available or under pressure
39		⃝	Power Outage
40		⃝	Any interruption of electricity
41		⃝	Fire
42		⃝	Inadequate refrigeration
43		⃝	Food is found to be contaminated, adulterated or under active investigation
44	Hygiene & Sanitation
45	FS9	Handwashing: There is running water and required supplies at all handwashing sinks. Handwashing facilities feature hands-free faucets and hands-free paper towel dispensers. Handwashing sinks are easily accessed by employees and only used for hand washing, not preparing food or storing equipment. Hand sanitizer is available at all kitchen entries.		5
46		⃝	No running water
47		⃝	Supplies not available (soap / anti-microbial soap / paper towels / hand sanitizer)
48		⃝	Soap dispenser not functioning properly
49		⃝	Hands-free faucets not functioning properly
50		⃝	Hands-free paper towel dispenser not functioning properly
51		⃝	Hands sanitizers not functioning properly
52		⃝	Handwashing sink used for other purposes
53		⃝	Handwashing sink/taps not reachable, obstructed or accessible
54		⃝	Kitchen handwashing units are not hands-free (faucet and paper towel dispenser)
55		⃝	Hand driers in use at kitchen handwash stations
56		⃝	Handwashing station or hand sanitizer not available close to all kitchen entries
57		⃝	Other
58	FS10	Handwashing procedure. Hands are properly washed following hand washing procedures. A system is in place to ensure hourly and activity based hand washing by all employees.		5
59		⃝	Hands not washed according to set procedure
60		⃝	Hands not washed on hourly basis
61		⃝	Hand washing clock/timer not working/not in use
62		⃝	Hand washing activity not monitored
63		⃝	Hands not washed after using restroom
64		⃝	Hands not washed after taking a break
65		⃝	Hands not washed after handling raw products
66		⃝	Hands not washed after tasks (i.e. handling waste, touching face, hair, picking items off floor, taking money etc.)
67		⃝	Other
68	FS11	Sanitized towel/cloth buckets. Sanitizer bucket contains a sufficient number of towels. Sanitizer solution is at the correct concentration, checked with the appropriate test strip or other method.		5
69		⃝	Fresh bucket with sanitized towels not prepared
70		⃝	Buckets not labeled correctly
71		⃝	Not enough towels in fresh bucket
72		⃝	Used towels mixed with fresh towels
73		⃝	Bucket is soiled / water is not clean
74		⃝	Sanitizer level is not at correct concentration
75		⃝	Test strips not available or damaged / expired / not in usable condition
76		⃝	Fresh sanitizer is not added whenever clean cloths are added
77		⃝	Clean and/or dirty buckets not placed in convenient and accessible location
78		⃝	Other
79	FS12	Sanitizer-soaked towels/cloths. Cloths used at food or beverage preparation areas are not sitting out on kitchen surfaces longer than 1 hour (in-line with hand washing timing or more frequent).		5
80		⃝	Towels/grill cloths left unattended at food, beverage, prep, or grill area
81		⃝	Disposable "Single Use" towel procedure not followed (if implemented)
82		⃝	Not able to distinguish between cloths for different location use (e.g. restrooms/kitchen)
83		⃝	Other
84	FS13	Utensils sanitizing. Are all UHC trays, grill utensils, prep table utensils and utensil holders cleaned (no build up) and sanitised at least every 2 hours as approved procedure? Are all supplies available? Check that sanitiser solution has the right concentration with an appropriate test strip		3
85		⃝	In use UHC trays, utensils and utensil holders are not clean
86		⃝	Items are not being cleaned and sanitized every 2 hours
87		⃝	Back sink not dispensing hot and cold water
88		⃝	Back sink dispenser/ware washer not operating properly
89		⃝	Back sink dispenser not dispensing correct sanitizer
90		⃝	Back sink dispenser not dispensing correct soap
91		⃝	Test strips not available or damaged/expired/not in usable condition
92		⃝	Restaurant Mgmt. team not able to show that items are cleaned and sanitized every 2 hours
93		⃝	Other
95	Contamination Prevention
96	FS14	State of cleanliness. The restaurant (all areas) in a good state of cleanliness. In all areas the floors/walls/ceiling and equipment do not have dust/dirt/food build up. There should not be a pool of standing water in the restaurant.		3
97		⃝	Build up of dirt/grease on floors/walls/ceiling (e.g. build up of food debris under equipment)
98		⃝	Build up of dirt/grease on equipment
99		⃝	Standing water
100		⃝	Restrooms and facilities not cleaned regularly (minimum every 2 hours)
101		⃝	Restrooms and facilities not stocked