Restaurant Health Inspection Checklist

In Spain, inspections are carried out by the regional health authority (Sanidad) and usually cover the hygiene of the premises, the state of cold rooms and equipment, temperatures, product traceability, allergen management, food handler training, cleaning, pest control, internal labelling and HACCP records. The template groups these points into sections so you can run a self-inspection before the visit.

It helps you spot problems before an official inspection does. You can review paperwork, records and the actual state of the premises, note issues, assign owners and set dates to fix them. It is especially useful after staff changes, openings, the busy season or ahead of internal audits.

At a minimum, have your HACCP plan or prerequisite programmes, temperature records, cleaning schedule, pest control records, safety data sheets for cleaning chemicals, supplier traceability, food handler training certificates, allergen information and records of incidents or corrective actions. The template includes a dedicated section to check these documents.

We recommend a quick weekly check of critical points and a full self-inspection every month or quarter, depending on the size of the business and the level of risk. Hotels, buffets, caterers and high-volume kitchens should check more often, because they run more processes, with more staff and more points of failure.

No. The template helps you organise your internal review and not forget important points, but it does not replace the judgement of a food safety consultant or the specific requirements of your region (each Spanish autonomous community enforces its own rules). Use it as an operational control tool and have your HACCP system checked by a professional if in doubt.