Restaurant inspection checklist
Control of hygiene, cold chain, service and F&B standards in kitchen, dining room and bar. Completed in the field with or without signal, leaving food safety evidence.
A hotel restaurant concentrates the greatest food safety and reputational risk in the operation. A break in the cold chain, a misused chopping board or a kitchen without pest control does not end in a complaint: it can end in food poisoning, a health investigation and the venue being closed. The health authority inspects against the operating permit and temperature records, and there is no room to improvise.
At the same time, the restaurant is a showcase: table setting, service times and plate presentation decide whether the guest comes back. When hygiene control and service control live on separate sheets nobody consolidates, you lose both the food safety traceability and the F&B standard.
How to use it with CaptaLog
Copy this template to your account and the chef or manager runs the inspection from their phone, recording temperatures and photos even if the cold room has no signal. Every non-conformity is stored with evidence and becomes an assigned action, and the records are ready to show in a health inspection.
The checklist, exactly as you download it
A real section of the free PDF — the template itself is in Spanish. Every item is answered Conforme, No conforme or N/A, on paper or from your phone, with or without signal.
Use this template with your team
Copy it to your account, tailor it to your needs and fill it in the field — with or without signal.