Food Stall Hygiene Inspection Checklist
Stall Name
Date
Location
Inspector Name
Checklist
Food handling staff wear clean uniforms/aprons
Staff wash hands regularly
Handwashing facilities available and in use
All food is covered or stored properly
Utensils and equipment are clean and sanitized
Waste is disposed properly
Clean preparation surfaces
Pest control measures in place
Ready-to-eat and raw foods stored separately
Proper temperature maintained for perishable foods
Comments
Inspector Signature