DAILY BAR INSPECTION CHECKLIST

OUTLET: _________________ MONTH:________________ YEAR:_____________

S. No. CHECK POINTS DATE (ü/X/NA) CORRECTIVE ACTION
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Cleaning & sanitizing of ice machines, Ice scoops &
1 scoop hoilders (Internal/ External). In assistance with the
Stewarding Dept.

2
Cleaning & sanitizing of coffee machine (milk
container).

Cleaning, sanitizing & storage of ice scoop holders (Sanitizing

3
liquid in the scoop holder).

4 Cleaning & sanitizing of ice buckets/ ice tubs/ caddies.

5
Cleaning & sanitizing of beverage dispensers, chopping
boards & Knife in the bar.

Storage of pourers, components of the shaker, strainer,

6 stirrer spoon, measure cup, knives, etc. to be stored in a
sanitizing liquid. The liquid to be changed every 4 hours.

7
Ensure there are no expired products (juices, beverages,
condiments).

8
Specific linen used for wiping crockery & cutlery (avoid
using fray towels from discarded guest linen).

9 Cleaning of glasswashers unit (interiors & exterior).

10 All Food/ Beverage to be stored 15 cms above the floor.

Opening & expiry dates on all food items in the chillers

11 or dry stores (fresh juices, milk, nuts, olives, pickles,
cherries, etc.).

12
Alcohol and Non-Alcolohol items are separated and
labelled.

13
Cleaning and sanitizing of fruits, vegetables and
garnishes (e.g. Mint leaves, lemon).
 Chiller/freezer temperature record to be updated on a
14
regular basis for all chillers and freezers that store food
items. Monthly records to be then checked by the Outlet
In charge and Verified by the Outlet Manager.
15
Bar to use a clean and sanitized green chopping board for
cutting of garnishes.

16
Empty water bottles not to be used for storage of any
other home-made beverages/ sugar syrup, etc.

MSDS sheets of chemicals used inside the bar and F&B

17 back area to be kept handy, like Coffee machine cleaning
chemicals, etc.

No cleaning material and equipment to be stored in and

18 near food handling areas. E.g.: Mops stored in dispense
bar.

Short shelf life products like juices, dairy items once

19
dispensed from their original container into another
dispenser/ bottle should not be stored back in their
original container if unused.

20
Clean and desinfect bar service rubber and strip rubber
bar along with the bar mats.

Checked by: NAME

Verified by: ___________________

Document No. : RBAD-FSMS-FM44-00 Issue Date: 01.05.2021

 DAILY RESTAURANT INSPECTION CHECKLIST
OUTLET: _________________ MONTH:________________ YEAR:_____________
S. No. CHECK POINTS DATE (ü/X/NA) CORRECTIVE ACTION
16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Cleaning & sanitizing of ice machines, Ice scoops &
1 scoop hoilders (Internal/ External). In assistance with the
Stewarding Dept.

2
Cleaning & sanitizing of coffee machine (milk
container).

Cleaning, sanitizing & storage of ice scoop holders (Sanitizing

3
liquid in the scoop holder).

4 Cleaning & sanitizing of ice buckets/ ice tubs/ caddies.

5
Cleaning & sanitizing of beverage dispensers, chopping
boards & Knife in the bar.

Storage of pourers, components of the shaker, strainer,

6 stirrer spoon, measure cup, knives, etc. to be stored in a
sanitizing liquid. The liquid to be changed every 4 hours.

7
Ensure there are no expired products (juices, beverages,
condiments).

8
Specific linen used for wiping crockery & cutlery (avoid
using fray towels from discarded guest linen).

9 Cleaning of glasswashers unit (interiors & exterior).

10 All Food/ Beverage to be stored 15 cms above the floor.

Opening & expiry dates on all food items in the chillers

11 or dry stores (fresh juices, milk, nuts, olives, pickles,
cherries, etc.).

12
Alcohol and Non-Alcolohol items are separated and
labelled.

13
Cleaning and sanitizing of fruits, vegetables and
garnishes (e.g. Mint leaves, lemon).

Chiller/freezer temperature record to be updated on a

14
regular basis for all chillers and freezers that store food
items. Monthly records to be then checked by the Outlet
In charge and Verified by the Outlet Manager.
15
Bar to use a clean and sanitized green chopping board for
cutting of garnishes.

16
Empty water bottles not to be used for storage of any
other home-made beverages/ sugar syrup, etc.

MSDS sheets of chemicals used inside the bar and F&B

17 back area to be kept handy, like Coffee machine cleaning
chemicals, etc.

No cleaning material and equipment to be stored in and

18 near food handling areas. E.g.: Mops stored in dispense
bar.
Short shelf life products like juices, dairy items once
19
dispensed from their original container into another
dispenser/ bottle should not be stored back in their
original container if unused.

20
Clean and desinfect bar service rubber and strip rubber
bar along with the bar mats.

Checked by: NAME