When inspections are coming up, most teams focus on cleaning (rightfully). But equipment function and facility basics can also create problems — especially refrigeration temps, hot holding reliability, and plumbing leaks.
Refrigeration & temperature control
- Verify temps on walk-ins, prep tables, and reach-ins
- Confirm doors close and seal properly
- Check for pooling water and drain issues
Cooking equipment basics
- Confirm pilots/ignition systems are stable and consistent
- Verify ventilation is working and filters are clean
- Address gas odors immediately (do not ignore)
Plumbing & facility checks
- Fix slow leaks under sinks and around dish areas
- Ensure floor drains are flowing and not backing up
- Check mop sink function and backflow devices (if applicable)
If you manage multiple locations, a preventive maintenance program can turn “inspection week panic†into routine readiness. Learn more on our restaurant partnerships page.