Free template · Restaurants, cafés, breweries, and food service
Recurring checks for refrigeration, cooking equipment, warewashing, ventilation, grease systems, and food-safety records. Download it as a spreadsheet or put the complete schedule into RunTight.
Ready-to-use schedule
Start with these intervals, then adjust them using actual run hours, condition, failures, and manufacturer guidance.
Daily
Weekly
Monthly
Daily checks work best when they are part of opening and closing duties. Assign each item to a role and require a measured value where temperature or sanitizer concentration matters.
When a cooler drifts warm or a dishwasher misses temperature, create a corrective work order immediately. A completed checkbox should never hide an out-of-range reading.
Cleaning frequency, fire-suppression service, grease management, and food-safety records are governed by equipment instructions and local requirements. Adapt the checklist with your service providers and food-safety plan.
Start with refrigeration, cooking equipment, exhaust and make-up air, warewashing, ice machines, water treatment, grease systems, and any equipment whose failure would stop service or create a safety risk.
Record the measured temperature, protect affected food according to your food-safety process, and create a repair work order. Do not treat an out-of-range reading as a completed inspection.
Include routine filter and visible-condition checks, while professional exhaust-system cleaning should follow the required frequency for your cooking volume and local fire requirements.
Add it to RunTight, assign it to equipment, and automatically send each occurrence to the right phone. The Free plan supports up to 25 users—no credit card or per-user fee.
Use this template free