INSPECTION PREP · LAMBETH, ENGLAND
Get ready for your Lambeth health inspection.
A practical checklist covering what health inspectors look for most.
1. Keep food at safe temperatures
- Check every cooler and hot-holding unit with a calibrated probe thermometer at the start of each shift, and write the readings down.
- Keep cold food cold and hot food hot. Most US departments follow the FDA Food Code: 41°F (5°C) or below for cold holding and 135°F (57°C) or above for hot holding. Check your local code for the exact numbers.
- Cool cooked food quickly in shallow pans, uncovered, before storing it, and never cool large pots at room temperature.
- Put a working thermometer inside every refrigerator where staff can see it.
2. Make handwashing easy and constant
- Every hand sink needs hot and cold water, soap, and paper towels (or a hand dryer) at all times.
- Keep hand sinks clear: no dishes, food, or storage in or in front of them, and never use them for anything but washing hands.
- Staff wash hands when starting work, after breaks, after handling raw meat, after touching their face or phone, and before putting on gloves.
- Post handwashing signs at every hand sink.
3. Protect food from contamination
- Store raw meat, poultry, and seafood below ready-to-eat food in coolers, with raw poultry on the lowest shelf.
- Cover, label, and date all food in storage, and keep everything at least six inches off the floor.
- Use separate cutting boards and utensils for raw and ready-to-eat foods, or wash and sanitize them between uses.
- Avoid bare-hand contact with ready-to-eat food; use gloves, tongs, or deli paper.
4. Keep pests out
- Keep a regular contract with a licensed pest control company and keep their service reports on site.
- Seal gaps around pipes, doors, and walls, and keep exterior doors closed or screened.
- Clean up spills and crumbs right away, including under and behind equipment, and empty trash often.
- Look for droppings, gnaw marks, or live insects during daily opening and closing checks, and deal with them immediately.
5. Store chemicals safely
- Store cleaners and chemicals below and away from food, food equipment, and single-use items.
- Label every spray bottle and container with its contents.
- Use sanitizer at the right strength and check it with test strips several times a shift.
- Only keep chemicals that are actually needed for the operation.
6. Keep sources, dates and labels in order
- Buy food only from approved, licensed suppliers and keep invoices on file.
- Date-mark ready-to-eat food held more than 24 hours, and throw it out when the date passes.
- Label food moved out of its original package with its name and date.
- Keep shellfish tags and other required records for the time your code requires.
7. Staff hygiene and health
- Have a written illness policy, and make sure staff know to report vomiting, diarrhea, fever with sore throat, and similar symptoms.
- Keep sick employees away from food and send them home when required.
- Staff wear clean clothing and hair restraints, and keep personal food, drinks, and phones away from prep areas.
- Keep nails short and jewelry minimal; cover cuts with a bandage and a glove.
8. Water, plumbing and drains
- Fix leaks, clogged drains, and slow sinks right away.
- Make sure all sinks have hot and cold running water at the right pressure.
- Keep grease traps serviced and records of the service on hand.
- Check that backflow devices and air gaps are in place where your code requires them.
9. Clean and sanitize
- Wash, rinse, and sanitize food-contact surfaces and utensils after each use and at least every four hours during continuous use.
- Check dishwasher temperatures or sanitizer levels daily and write them down.
- Keep wiping cloths in sanitizer solution between uses.
- Follow a written cleaning schedule for equipment, floors, walls, and vents, and sign off when tasks are done.
10. Equipment in good repair
- Repair or replace cracked, chipped, or rusty equipment, cutting boards, and containers.
- Keep gaskets on coolers intact and clean.
- Use only commercial, food-safe equipment and utensils.
- Store clean utensils covered or inverted so they stay clean.
11. Building upkeep
- Repair damaged floors, walls, and ceiling tiles, especially in prep and storage areas.
- Keep lights working and covered or shatter-resistant over food areas.
- Keep storage areas organized and free of clutter and unused equipment.
- Keep restrooms clean and stocked, with self-closing doors where required.
12. Paperwork, training and postings
- Post your current permit and your latest inspection results where your local rules require.
- Keep a certified food protection manager or trained food handler on duty as your code requires.
- Keep training certificates, temperature logs, and pest control reports organized and easy to show an inspector.
- Renew permits and certificates before they expire.
General food-safety guidance based on common inspection findings; it doesn't replace your local health code or your inspector's instructions. Exact rules, like required temperatures and training, vary by city, county, and country.