The Complete EHO Inspection Checklist
Know exactly what Environmental Health Officers look for during an inspection. Tick off every item before your next visit and walk in with confidence.
Free PDF, emailed to you. Print it, tick it off, walk in ready.
What EHO Inspectors Check
An EHO inspection checklist is a room-by-room list of the evidence an Environmental Health Officer examines when scoring your Food Hygiene Rating: records, temperature control, hygiene and training. This checklist groups all of it into the four areas below. For the full walkthrough of what happens on the day, read our guide to preparing for an EHO inspection.
Documentation & Records
- Food Safety Management System (HACCP-based)
- Cleaning schedules and records
- Temperature monitoring logs
- Staff training records and certificates
- Supplier due diligence records
- Allergen information and labelling
Temperature Control
- Fridge temperatures (0–5°C)
- Freezer temperatures (below −18°C)
- Hot holding (above 63°C)
- Cooking temperatures (core 75°C+)
- Cooling procedures documented
- Delivery temperature checks
Hygiene & Cleanliness
- Handwashing facilities stocked and accessible
- Clean and well-maintained kitchen surfaces
- Pest control measures in place
- Waste management procedures
- Staff personal hygiene standards
- Separation of raw and ready-to-eat foods
Staff & Training
- All food handlers trained to Level 2 minimum
- Supervisors trained to Level 3
- Fitness to work policy in place
- New starter induction documented
- Allergen awareness training completed
- Training refreshed within validity period
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EHO Checklist FAQs
What should be on an EHO inspection checklist?+
A good EHO inspection checklist mirrors the evidence an Environmental Health Officer looks for across the three Food Hygiene Rating areas: your documentation and records (food safety management system, temperature logs, training and supplier records), temperature control (fridges 0–5°C, freezers below −18°C, hot holding above 63°C, core cooking 75°C+), hygiene and cleanliness (handwashing, surfaces, pest control, waste, raw and ready-to-eat separation) and staff training. Our free checklist covers all four groups.
Is this the same checklist an EHO uses?+
An EHO does not tick off a single published checklist. They score your business against the three Food Hygiene Rating areas: food hygiene and safety practices, the structure and cleanliness of the premises, and confidence in management. This checklist groups the evidence officers routinely examine under those areas, so working through it prepares you for the same judgements a real officer will make.
How do I use the checklist before an inspection?+
Print it and walk your premises as an inspector would, ideally mid-service rather than after a deep clean, and tick each item only if you could evidence it to an officer on the spot. Fix the gaps, then re-run the walk weekly so standards hold, because real inspections are usually unannounced. If you want a professional to run the exercise for you, a mock EHO inspection scores your kitchen against the FSA criteria and gives you a written report and prioritised action plan.
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