Purpose: This checklist supports compliance with international food safety standards, including ISO 22000, HACCP principles, and regional health authority requirements. Adapt responsibilities and frequencies to your local regulatory environment.
Section 1 — Exterior Building
Checklist Item | Frequency | Responsible Person | Completed |
Inspect the building exterior for cracks, holes, and gaps | Weekly | Maintenance | ☐ |
Seal all openings around pipes, vents, conduits, and cables using approved materials. | Monthly | Maintenance | ☐ |
Ensure all external doors close fully with no gaps exceeding 6 mm (¼ inch) | Daily | Manager | ☐ |
Install, inspect, and maintain door sweeps and brush strips | Monthly | Maintenance | ☐ |
Ensure windows are screened with mesh no larger than 1.6 mm (1/16 inch) and in good repair. | Weekly | Maintenance | ☐ |
Eliminate all standing water on external premises (drains, containers, surfaces) | Daily | Staff | ☐ |
Position dumpsters/waste skips at least 3 metres (10 feet) from all entrances and loading areas | Daily | Staff | ☐ |
Keep all exterior waste container lids fully closed when not in use | Daily | Staff | ☐ |
Remove grease and food residue from all external waste areas | Daily | Stewarding | ☐ |
Trim all vegetation, shrubs, and trees to at least 50 cm (20 inches) from building walls. | Monthly | Maintenance | ☐ |
Ensure exterior lighting does not attract insects directly toward entry points (consider UV-filtering bulbs) | Monthly | Maintenance | ☐ |
Section 2 — Receiving & Deliveries
Checklist Item | Frequency | Responsible Person | Completed |
Inspect all incoming deliveries for signs of pests, droppings, or pest damage before accepting | Every Delivery | Receiving Staff | ☐ |
Reject and document all damaged, soiled, or potentially infested packaging.g | Every Delivery | Receiving Staff | ☐ |
Inspect delivery vehicles for signs of infestation before unloading | Every Delivery | Receiving Staff | ☐ |
Remove and dispose of all outer cardboard packaging promptly in the receiving area. | Every Delivery | Staff | ☐ |
Avoid accumulating excess cardboard in storage or back-of-house areas | Daily | Staff | ☐ |
Rotate stock immediately using FIFO (First In, First Out) after every delivery. | Every Delivery | Kitchen Staff | ☐ |
Section 3 — Food Storage
Checklist Item | Frequency | Responsible Person | Completed |
Store all food products at a minimum of 15 cm (6 inches) off the floor and 5 cm (2 inches) from walls | Daily | Kitchen Staff | ☐ |
Keep all food in clean, sealed, pest-resistant containers with tight-fitting lids. | Daily | Kitchen Staff | ☐ |
Label and date all food products clearly | Daily | Kitchen Staff | ☐ |
Strictly follow FIFO stock rotation procedures | Daily | Kitchen Staff | ☐ |
Clean and sanitise dry storage shelves thoroughly | Weekly | Kitchen Staff | ☐ |
Remove expired, spoiled, or damaged food immediately and document the disposal | Daily | Kitchen Staff | ☐ |
Maintain storage areas in a dry, well-ventilated condition | Daily | Manager | ☐ |
Avoid overstocking storage areas to ensure full visibility and accessibility. | Weekly | Manager | ☐ |
Keep the walk-in refrigeration unit door seals clean and free from damage | Weekly | Kitchen Staff | ☐ |
Section 4 — Kitchen Areas
Checklist Item | Frequency | Responsible Person | Completed |
Clean food and liquid spills immediately as they occur | Continuous | All Staff | ☐ |
Sweep and mop all floors thoroughly, including under equipment | Daily | Cleaning Team | ☐ |
Clean behind, beneath, and beside all cooking equipment | Daily | Kitchen Staff | ☐ |
Degrease cooking stations, fryers, hoods, and filters | Daily | Kitchen Staff | ☐ |
Empty, clean, and sanitise floor drain baskets and drain channels | Daily | Stewarding | ☐ |
Flush drains with hot water and an approved drain cleaner | Weekly | Stewarding | ☐ |
Ensure sinks are clean and dry at the close of each shift | Daily | Closing Staff | ☐ |
Ensure no soiled dishes, pots, or utensils are left overnight | Daily | Stewarding | ☐ |
Store all cleaning chemicals in a designated locked area, clearly separated from food and food-contact surfaces. | Daily | Manager | ☐ |
Inspect warm, dark areas (behind ovens, motors, water heaters) for cockroach activity. | Weekly | Manager | ☐ |
Check all pipe joints, wall junctions, and tiling grout for gaps or moisture damage. | Monthly | Maintenance | ☐ |
Section 5 — Dining Area
Checklist Item | Frequency | Responsible Person | Completed |
Clean all tables, chairs, benches, and booth seating thoroughly after each service | Daily | Front of House | ☐ |
Vacuum or sweep under and behind all furniture | Daily | Front of House | ☐ |
Clean all beverage stations and promptly address any syrup, juice, or liquid spills. | Daily | Staff | ☐ |
Inspect all decorative and live plants for signs of pest activity or soil infestation. | Weekly | Manager | ☐ |
Empty and sanitise all guest-facing waste bins before overflow | Daily | Staff | ☐ |
Clean all condiment holders, menu holders, and table accessories | Daily | Front of House | ☐ |
Section 6 — Bar Area
Checklist Item | Frequency | Responsible Person | Completed |
Clean all beer drains, drip trays, and tap lines | Daily | Bartenders | ☐ |
Remove and dispose of all fruit waste, peels, and garnish trimmings promptly. | Daily | Bartenders | ☐ |
Store all garnishes, fresh fruit, and bar snacks in sealed, pest-proof containers. | Daily | Bartenders | ☐ |
Clean beneath and behind all bar equipment, ice machines, and refrigeration units | Daily | Bar Staff | ☐ |
Sanitise all ice machine components regularly and check for drain blockage.s | Weekly | Bar Staff | ☐ |
Section 7 — Waste Management
Checklist Item | Frequency | Responsible Person | Completed |
Empty all internal waste bins before they reach capacity | Daily | Staff | ☐ |
Use only waste bins equipped with tight-fitting, pest-resistant lids | Daily | Staff | ☐ |
Wash and sanitise all internal garbage bins thoroughly | Weekly | Stewarding | ☐ |
Remove all waste from the building at the close of every operating day | Daily | Staff | ☐ |
Keep the external waste storage area clean, dry, and free from spillage | Daily | Staff | ☐ |
Separate organic waste from general waste where required by local regulation | Daily | Manager | ☐ |
Record all waste disposal in line with local environmental and food safety legislation. | Weekly | Manager | ☐ |
Section 8 — Pest Monitoring
Checklist Item | Frequency | Responsible Person | Completed |
Inspect all glue boards, insect light traps (ILTs), and rodent bait stations | Weekly | Pest Control Provider | ☐ |
Document all pest sightings with date, time, location, and type of pest | Daily | All Staff | ☐ |
Record all corrective actions taken in the pest sighting log | As Needed | Manager | ☐ |
Inspect all high-risk areas for droppings, gnaw marks, grease trails, or nesting material | Weekly | Manager | ☐ |
Inspect ceilings, roof voids, dark corners, and wall cavities | Weekly | Maintenance | ☐ |
Review pest monitoring data to identify trends or recurring problem areas. | Monthly | Manager | ☐ |
Section 9 — Professional Pest Control
Checklist Item | Frequency | Responsible Person | Completed |
Schedule professional pest control inspections and treatments with a licensed provider | Monthly | Owner / Manager | ☐ |
Maintain a full set of pest control service records on the premises and available for inspection.n | Ongoing | Manager | ☐ |
Review pest trend reports with the pest control provider | Monthly | Manager | ☐ |
Confirm that only approved, legally permitted pesticides are used in food premises. | Every Service | Manager | ☐ |
Verify and sign all technician service visit reports and keep them on file | Every Visit | Manager | ☐ |
Ensure pest control treatments are performed in compliance with local food safety laws | Every Service | Manager | ☐ |
Section 10 — Staff Training
Checklist Item | Frequency | Responsible Person | Completed |
Deliver pest prevention awareness training to all new staff during induction | On Hire | Manager | ☐ |
Conduct refresher training on pest prevention for all staff | Monthly | Manager | ☐ |
Train all staff to recognise signs of pest activity and report immediately. | Monthly | Manager | ☐ |
Review and reinforce cleaning standards with all team members | Weekly | Supervisors | ☐ |
Reinforce correct food storage procedures with the kitchen team | Weekly | Kitchen Manager | ☐ |
Conduct unannounced hygiene and housekeeping inspections | Weekly | Manager | ☐ |
Maintain training records for all staff as required by local legislation | Ongoing | Manager | ☐ |
Section 11 — Emergency Response
Checklist Item | Frequency | Responsible Person | Completed |
Isolate and quarantine all potentially contaminated food immediately upon discovery | As Needed | Manager | ☐ |
Contact the pest control company immediately and log the time of contact | As Needed | Manager | ☐ |
Notify the relevant local health or food safety authority if required by law. | As Needed | Manager | ☐ |
Conduct a thorough deep clean and sanitisation of all affected areas | As Needed | Cleaning Team | ☐ |
Document the full incident,t including discovery, actions taken, and outcome.s | As Needed | Manager | ☐ |
Conduct a root cause analysis and update the prevention plan accordingly | As Needed | Management | ☐ |
Common Restaurant Pest Risk Reference
Pest Type | Common Causes | High-Risk Areas |
Cockroaches | Grease, moisture, food debris, warm electrical voids | Kitchens, drains, dishwashers, and behind-the-scenes equipment |
Rodents (rats & mice) | Exposed food, waste, structural gaps, cardboard | Storage rooms, dumpster areas, and wall voids |
Flies (house, fruit, drain) | Waste buildup, blocked drains, and overripe fruit | Bars, trash areas, kitchens, receiving |
Ants | Sugar and carbohydrate spills, crumbs | Beverage stations, dry storage, outdoor seating |
Stored Product Insects | Old or damaged stock, poor rotation, torn packaging | Dry storage areas, flour, grain, and spice stores |
Birds (pigeons/sparrows) | Outdoor food waste, open rooftop access | Outdoor dining, roof vents, and loading areas |
Drain flies | Organic matter in slow-moving or blocked drains | Floor drains, grease traps, bar drains |
Best Practice Summary
Best Practice | Why It Matters |
Implement documented cleaning schedules | Eliminates food and water sources that sustain pest populations |
Use FIFO stock rotation consistently | Prevents old or expired products from attracting stored product pests |
Maintain a detailed pest sighting log | Identifies recurring hotspots and supports legal compliance |
Conduct thorough nightly closing inspections | Significantly reduces overnight pest activity and feeding |
Partner exclusively with licensed, insured pest control providers | Ensures legal compliance and use of approved treatments |
Adopt a prevention-first approach | Reduces long-term infestation risk and operational costs |
Encourage and normalise immediate staff reporting | Early detection keeps issues manageable and prevents escalation |
Minimise clutter, cardboard, and unnecessary stored items | Removes harborage and nesting areas for cockroaches and rodents |
Proofing: seal all structural gaps and openings | Stops pest entry at the source — the most effective long-term control |
Review pest control data with your provider regularly | Allows informed, site-specific adjustments to your pest management plan |
Suggested Documents to Keep On File
Document | Purpose |
Pest Control Service Reports | Compliance, audit trail, and inspection records |
Pest Sighting Log | Tracks recurring activity and hotspot trends |
Cleaning Checklists | Verifies that sanitation procedures are being completed |
Corrective Action Reports | Documents all responses to pest incidents |
Staff Training Records | Demonstrates ongoing staff education for regulatory purposes |
Chemical Safety Data Sheets (SDS / MSDS) | Safety, compliance, and emergency response documentation |
Pesticide Usage Register | Records all chemicals applied, quantities, and application areas |
Waste Disposal Records | Supports compliance with local environmental and food safety legislation |
This checklist should be reviewed and updated at least annually, or whenever local food safety regulations change. Adapt role titles, frequencies, and procedures to reflect your specific operation, jurisdiction, and risk profile.