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Kitchen and Canteen’s should be the cleanest premise of all facilities. Inspection and assessment of food outlets is a must and should be thorough. The inspection is to determine if the health and safety of workers and customers is not threatened in any way.

There are many aspects of inspection with regards to kitchens and canteens. Lighting is important for a food facility. The inspector should check if all light bulbs are working, if not, they should be replaced immediately and be checked again. The second checking is to establish if it is just an old bulb or it is faulty switches or fittings.

Proper disposal of waste is important in a canteen. An inspector will ensure the right bins are used and establish if they are changed regularly. He will also check if pests are controlled. Cleanliness is vital at a food outlet. Inspectors should check doors, windows, floors and surfaces for grease, dust and dirt. There is recommended material that should be used for this kind of business, stainless steel being the best. Marble is also recommended because these two are easy to clean.

The inspector will further check walls and floors for cracks, breakings and grease. Cracked tiles should be replaced as they can cause a tripping hazard and they could become a breeding ground for germs. This could cause illnesses for both employees and customers. Walls should be clean and painted with good quality paint.

The cooking equipment should be kept clean and should be sterilised from time to time. The electrical and gas fittings should be firmly fixed and be leak-free. If the whole fitting or part of is not properly functioning it could be fixed.

An inspection should also be conducted on the sitting area. The inspector should assess if the tables and chairs are firmly secured to reduce risk of customers falling off and hot food splattering on them when a table is accidental moved by force.

A plumbing system of a food outlet should be good at all times. A drainage system is a breeding grounding for germs. It is essential that it is kept clean and should constantly be disinfected. This is another vital place of inspection. Chlorine bleach could be used to dis-infect drains. The sinks should be checked for cleanliness and it must be evident to the inspector that they are cleaned thoroughly, regularly.

Inspection should further be extended to the house-keeping of the canteen. The place must be in an orderly manner, allowing smooth flow of traffic from one end to another. This would reduce cases of incidents if employees work randomly. The deep fryers should be clean and in a safe condition. Accordingly, oil should be changed according to the clearly written out procedures. Gas supplies should be properly placed and secured away from heat or open fire to avoid spillage which could cause a major accident. An inspector should check the availability of a fire extinguisher and if it is in a good condition or has the contents. A sign should clearly label the area where an extinguisher is stored and it should be easily accessed in case of an emergency. Broken and cracked extinguishers should be replaced immediately.

Mishandling of food could result in food poisoning which could claim lives, thus, equipment used to store food should be clean all the time. Fridges should be spotless inside and outside. The inspector should also check if a cooling system is fully functional, this means he checks the thermostat. Freezers should be defrosted from time to time. Plugs and power cables should be checked for defects and damage. Considering the thoroughness of the assessment, only a professional inspector should conduct this kind of job as it is a risky job. It is essential for employers to invite inspectors to their premises, this way a lot of incidents could be avoided.

Is the filter and fan working properly? This is another aspect that the inspector is keen to check. A malfunctioning fan and filter can cause a health hazard for employees. If the smoke from the grillers is not properly filtered out, employees would be subjected to inhaling these dangerous fumes hence it can contribute to them developing problems and diseases. An inspector will establish if the equipment is regularly cleaned as well.

The inspector will go on and inspect if the storeroom is in order and clean where food items are stored. He would further check the cleanliness of the counter and its safety. An employer should have on his or her records, a professional person who comes and disinfects the premise on a regular basis and the inspector may ask for such proof.

Inspectors are professionals, they well vexed with laws, standards and requirements in terms of premise inspection. Leave the professional work to the proffessionals.