Ambleside Food Safety Consulting · Free download

AHS Inspection Readiness Checklist

18 checks Alberta Health Services inspectors look at in every restaurant visit. Walk your kitchen with this list before they walk in.

Book a free 30-min walk-through

1. Temperature controlHot holding at 60°C or above, cold holding at 4°C or below. Thermometers present and calibrated. 2. Cooling procedureCooked food cooled from 60°C to 21°C within 2 hours, then to 4°C within 4 more hours. 3. Sanitizer strengthSanitizer at the correct concentration — test strips on hand, in date, and actually used. 4. Hand sinksDedicated hand sinks accessible, with hot and cold water, soap and paper towel. Nothing stored in them. 5. No bare-hand contactReady-to-eat foods handled with gloves, tongs or deli paper — no bare hands. 6. Allergen awarenessStaff can name common allergens and describe how your kitchen prevents cross-contact. 7. Date markingPrepared and opened foods labeled with prep date and use-by date. 8. Raw storage hierarchyRaw poultry on the bottom shelf, then ground meats, then whole cuts — all below ready-to-eat foods. 9. Cooler logsThermometers in every cooler and freezer; temperature logs current and initialed. 10. Pest controlNo droppings, gaps or nesting signs. Pest control visits documented and reports on file. 11. Chemical storageCleaning chemicals stored away from food and food-contact surfaces, clearly labeled. 12. Staff illness policyEveryone knows the rule: report symptoms, and when exclusion or restriction applies. 13. Cleaning scheduleMaster cleaning schedule posted and followed; food-contact surfaces washed, rinsed and sanitized. 14. DishwashingThree-compartment sink set up wash–rinse–sanitize, air drying (no towel drying). Dishwasher reaching sanitizing temperature if high-temp. 15. Floors, walls, ceilingsSmooth, cleanable, in good repair. No standing water, no flaking paint over food areas. 16. Garbage handlingCovered containers, emptied regularly, surrounding area clean and free of odours. 17. Water supplyAdequate hot water at all sinks; backflow prevention devices where required. 18. Permits & certificatesFood handling certificates current for required staff; business permit displayed.

Want a pro to walk through this with you?

I'll spot the gaps an inspector would flag — free 30-minute assessment, on-site or by phone. Straight answers, no sales pitch.

Book my free assessment

Ambleside Food Safety Consulting · PhD Food Science · 15 years QA leadership · Edmonton, Alberta

← Back to albertahomecrew.ca