Hospitality and Professional Services Inspections
The need and purpose of workplace inspections in the hospitality and professional services industry
The employer is obliged to provide employees with safe and health working conditions. To know exactly how safe and healthy working conditions are or aren’t he needs to constantly monitor performance against health and safety standards and procedures as prescribed by law and company policy.
This is achieved by conducting regular safety inspections in the workplace and recording the results.
Other factors to consider in the hospitality and professional services industry:
As tools and equipment get older they get worn out or damaged. Such tools can be very dangerous and need to be repaired or replaced. Materials, equipment and procedures constantly change. Ignoring such changes can jeopardize people’s health and safe working conditions. Lack of the necessary skills to perform a certain job can cause injury.
Regular safety inspections will help to expose possible training needs. Safety inspections may vary in purpose from routine to maintenance inspections to inspections after a major incident like a fire or aircraft crash.
Distribution Board Inspection Checklist
Examples of questions relevant to this type of inspection to ensure safe working conditions:
Is the area in front of the DB Board free from obstruction?
Does the distribution board have a back plate to prevent someone from touching a live electrical wire?
Do all DB boards have a ledger card indicating the numbers and description of the circuit breakers?
Are all open spaces on the DB board covered to prevent a user from being exposed to live electrical connections?
Is the earth leakage checked every quarter?
Is the area in front of the DB Board free from obstruction?
Does the distribution board have a back plate to prevent someone from touching a live electrical wire?
Do all DB boards have a ledger card indicating the numbers and description of the circuit breakers?
Are all open spaces on the DB board covered to prevent a user from being exposed to live electrical connections?
Is the earth leakage checked every quarter?
Stairs and Stairway Inspection Checklist
Examples of questions relevant to this type of inspection:
Is there a sign available on the staircase indicating stairs going up or stairs going down?
Is the total stairway run in good condition?
Is the swing of the entry door correct?
Are the dimensions of the bottom landing correct?
Is the stairway thread correct?
Is there a sign available on the staircase indicating stairs going up or stairs going down?
Is the total stairway run in good condition?
Is the swing of the entry door correct?
Are the dimensions of the bottom landing correct?
Is the stairway thread correct?
Electrical Equipment in Hazardous Locations Inspection Checklist
Examples of questions relevant to this type of inspection for safe working conditions:
Where an electrical installation exists in a hazardous location, has this been inspected by an approved inspection authority?
Is all electrical equipment on an asset register with a unique number?
Is the portable electrical equipment in good condition and safe to use?
When equipment is taken apart is it corrosion free?
Is the electrical equipment in a good state of repair?
Where an electrical installation exists in a hazardous location, has this been inspected by an approved inspection authority?
Is all electrical equipment on an asset register with a unique number?
Is the portable electrical equipment in good condition and safe to use?
When equipment is taken apart is it corrosion free?
Is the electrical equipment in a good state of repair?
Hygiene Inspection Checklist
Examples of questions relevant to this type of inspection:
Examples of questions relevant to this type of inspection:
Is unfit food clearly labeled and stored separately from other foods?
Where necessary, are external doors/windows fitted with suitable fly screens?
Do hand washbasins have hot water, soap, and hygienic hand towels?
Are hand washbasins used for hand washing only and are they used regularly by staff?
Do staff physically handle food as little as possible?
Examples of questions relevant to this type of inspection:
Is unfit food clearly labeled and stored separately from other foods?
Where necessary, are external doors/windows fitted with suitable fly screens?
Do hand washbasins have hot water, soap, and hygienic hand towels?
Are hand washbasins used for hand washing only and are they used regularly by staff?
Do staff physically handle food as little as possible?