FSSAI Restaurant Inspection Checklist: Documents and Records Required

What an inspection is trying to establish

The inspector is not only checking whether a certificate exists. The inspection considers whether the restaurant controls contamination, stores food safely, maintains hygiene, trains handlers and keeps evidence that its system is working. Requirements depend on the business and licence conditions, so use this as an operational guide rather than a substitute for the official schedule.

Document file to keep ready

• Current FSSAI registration or licence and renewal evidence.
• Business, premises and authorised-person documents.
• Approved supplier list with invoices and supplier FSSAI numbers.
• Potable-water test reports where required.
• Pest-control service reports and corrective-action records.
• Food-handler medical fitness and illness-reporting records.
• Cleaning schedules, temperature logs and equipment checks.
• Food-safety training and FoSTaC certificates where applicable.
• Complaint, traceability, recall and disposal records.
• Oil-use records where the operation monitors frying oil.

Compare your file with FoSCoS’s official document requirements.

Premises inspection checklist

Receiving and storage

• Food comes from approved sources and is checked at delivery.
• Raw and ready-to-eat food are separated.
• Items are labelled, dated and rotated using FIFO or FEFO.
• Cold storage temperatures are monitored and corrective action is recorded.
• Chemicals are stored away from food and packaging.

Preparation and service

• Handwashing facilities have water, soap and hygienic drying.
• Separate tools or controlled procedures prevent cross-contamination.
• Cooking, cooling, reheating and hot-holding controls match the menu risk.
• Allergen information is understood and communicated accurately.
• Food-contact surfaces are intact, clean and easy to sanitise.

People and hygiene

• Uniforms and protective clothing are clean.
• Illness and wound-reporting rules are followed.
• Food handlers demonstrate correct handwashing.
• Training records match actual staff knowledge.

How to run a seven-day readiness review

1. Walk from delivery door to waste area as if you were the inspector.
2. Photograph defects and assign each one to a named person.
3. Review seven days of temperature and cleaning records for gaps.
4. Trace one ingredient from supplier invoice to storage and menu use.
5. Ask three employees the same safety questions.
6. Close actions with evidence, not verbal promises.

Use our restaurant SOP templates, staff training checklist and FoSTaC guide to convert this checklist into routine control.

During the visit

Be cooperative, provide accurate records and ask for clarification when an observation is unclear. Do not create backdated records. Record the finding, responsible person, deadline and proof of correction. The objective is a safer restaurant, not merely a tidy inspection day.