Inspection checklist
Pantry inspection checklist
Inspect shared pantries and breakout areas in offices, malls and MCST clubhouses. The cleaning supervisor or buyer's facility executive follows the route from food preparation to waste removal.
- Offices
- MCST estates
- Malls
- Who inspects
- Facility executive, every pantry on the walk.
- How often
- Suggested: daily rotating sample; monthly joint pantry walk.
- Building types
- Offices, MCST estates, Malls
- Written by
The checklist
Use this checklist to assess cleanliness, not to record completed cleaning tasks or certify structural safety. Agree the site scope before inspecting.
Inspect after cleaning, using the agreed sampling plan. Follow any specific timing noted in the table.
Begin at the preparation counter
Check the cleared preparation zone before moving to shared appliances.
| Element | What to check | Pass when | Inspect |
|---|---|---|---|
| Preparation worktop | Look behind small appliances and along the preparation edge for crumbs, grease and sticky food residue. | Clean preparation surfaceDo not accept grease, crumbs or sticky food residue on the preparation worktop before food handling. | Daily |
| Splashback | Check behind the preparation bench for food splashes and grease along the lower joint. | Clean fittingsAgree faint water spots on the splashback; reject food splashes or grease along its lower joint. | Daily |
| Cupboard handles | Check food cupboard pulls and their surrounds for sticky finger marks. | Clean fittingsAllow a small dry finger mark on cupboard pulls; reject sticky residue on grips or their surrounds. | Daily |
| Water dispenser | Check the dispensing recess, controls and outside casing for drink stains and dust. | Clean dispenserAllow fresh water drops in the dispensing recess; reject dried drink residue on controls or casing. | Daily |
| Paper towel dispenser | Check that paper towels are available and the dispenser opening is clean. | Supplies availableDo not accept an empty towel dispenser or residue at the paper opening. | Daily |
| Pantry ceiling | Look above the preparation counter for cobwebs and dust that could fall towards food. | Clear ceilingAllow a fine ceiling dust film between detail cleans; reject loose dust or webs above food preparation. | Monthly |
| Pantry lighting | Check lamp covers above the drinks point for dust and insect debris from floor level. | Clear lightingAgree light dust on pantry lamp rims; reject insect debris inside visible covers above drinks. | Monthly |
Check appliances and washing points
Check accessible surfaces with appliances out of use; follow the site isolation procedure.
| Element | What to check | Pass when | Inspect |
|---|---|---|---|
| Microwave interior | Check the turntable and inner door for dried food splashes after the appliance has cooled. | No food residueDo not accept dried food splashes on the cooled microwave turntable or inner door. | Daily |
| Fridge door seals | Look in accessible seal folds for crumbs, residue and liquid; report spoiled stored food to its owner. | Clean appliance sealsDo not accept liquid, food residue or mould in accessible fridge seal folds. | Weekly |
| Kettle exterior | Check the handle and cooled outer casing for sticky marks without opening electrical parts. | Clean appliance exteriorAllow faint water spots on the cooled kettle casing; reject sticky residue on its handle. | Daily |
| Sink bowl | Check around the waste outlet and bowl corners for food scraps and greasy deposits. | Clear sinkAllow clean water droplets in the sink; reject food scraps at the outlet or grease in bowl corners. | Daily |
| Tap base | Check behind the pantry tap for limescale and trapped food residue after descaling. | Clean tapAgree faint water spotting behind the tap; reject crusted scale or trapped food around its base. | Weekly |
| Draining rack | Look beneath the removable tray for stagnant water and food residue. | Clean draining areaAllow clean draining water during use; reject stagnant water or food residue beneath the rack tray. | Daily |
| Sink underside cupboard | Check the accessible base for leaked water, food debris and pest evidence. | Dry storage baseDo not accept leaked water, food debris or pest evidence on the cupboard base beneath the sink. | Weekly |
| Floor drain grille | Check that pantry wash water can reach a clear grille without food scraps blocking it. | Clear drainAllow a damp grille after washing; reject scraps across its openings or water backing up. | Daily |
| Food preparation equipment exterior | Check the cooled food preparation equipment casing and handles for grease after service. | No grease build-upDo not accept grease or food deposits on cooled preparation equipment handles after service. | Daily |
Walk the breakout seating and exit
Inspect table edges first, then the floor and waste point.
| Element | What to check | Pass when | Inspect |
|---|---|---|---|
| Breakout table | Check eating surfaces and undersides of table edges for sauce, crumbs and sticky patches. | Clean counterAgree a faint dry cup ring between breaks; reject sauce, crumbs or sticky patches on eating surfaces. | Daily |
| Breakout chairs | Check seats and backrest grips for food residue before returning them to the table. | Clean fittingsAllow isolated dry finger marks on chair backs; reject food residue on seats or backrest grips. | Daily |
| Pantry floor | Look beneath the drinks counter and eating tables for crumbs, water and greasy foot marks. | Clear flooringAgree a few dry crumbs between breaks; reject water patches or greasy foot marks beneath the counter. | Daily |
| Pantry waste bin | Check the lid underside and liner for food leakage, odour and insects. After scheduled cleaning, check the bin is less than three quarters full. | Clean food waste binAllow contained food waste below three quarters full; reject liner leakage, insects or odour after emptying. | Daily |
| Hand soap | Check that soap is available at the pantry hand-washing point and the pump is clean. | Supplies availableDo not accept an empty soap supply or sticky build-up on the pump. | Daily |
| Pantry blinds | Inspect the slats nearest the cooking or warming point for dust and grease film. | Clean blindsAgree light dry dust on pantry blinds; reject grease film on slats near the warming point. | Monthly |
Notes for this walk
What this area adds to the shared scoring and report method.
- Check accessible worktop areas around appliances for crumbs and sticky residue.
- Record the meal period and whether the pantry was used after cleaning. A visual pass does not establish food safety or disinfection effectiveness.
See how the record and follow-up fit together in cleaning inspection software.
Sampling levels, AQL wording and the four-grade option What the report contains
Continue the site walk
Bring this checklist to a demo.
We load it into your account during onboarding.