Overview

In this blog, our commercial cleaning experts from MWAC will explain what food safety inspectors look for when they visit your facility. This checklist will break it down clearly. From food-contact surfaces to the staff’s personal hygiene habits, you’ll know exactly where to focus your cleaning efforts. We’ll also give you tips on how to stay ready for surprise inspections.

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Introduction

If you’re in charge of a food facility, you already know how stressful it can be when a health inspector walks through the door unannounced. They don’t give you a heads-up and won’t wait for you to clean up before they start checking everything. That’s why being inspection-ready at all times is so important.

You don’t have to be perfect, but you do need to show that your facility takes cleaning and food safety seriously. This is where regular cleaning services and strong food safety and sanitation practices come in. The good news is once you understand what inspectors are actually looking for, it gets a lot easier to stay on top of it.

Food Contact Surfaces and Equipment Cleanliness

Inspectors always examine anything that touches food. This includes prep tables, cutting boards, utensils, pans, trays, and equipment like blenders and mixers. If it’s used during food prep or serving, it must be cleaned and sanitized properly.

Even small bits of leftover food or grease can be flagged. If you’re switching from raw meat to vegetables or ready-to-eat food, you must clean and sanitize in between. Keeping food contact surfaces spotless is one of the most basic but most important parts of food safety.

Meeting Food Safety and Sanitation Standards Every Day

One of the best ways to stay in compliance is to make cleaning part of your routine. Use the right sanitizing products and make sure they’re approved for food-contact surfaces. Keep cloths and sponges fresh and clean. Use visual reminders and clear expectations to make it easy for staff to stay on track.

Here’s what inspectors will check:

  • Are food contact surfaces being cleaned and sanitized between uses?
  • Is there any food or grease build-up on equipment or surfaces?
  • Are the proper cleaning products being used for sanitation?
  • Are raw and ready-to-eat foods kept separate to avoid contamination?

Professional cleaning services can also help by handling regular cleaning tasks that often get missed during busy shifts and periodic deep cleaning to ensure your facility is disinfected.

Floors, Walls, and Ceilings in Food Facilities

Floors, walls, and ceilings might not come into direct contact with food, but they still matter a lot in inspections. Inspectors will look at these areas to see if your cleaning practices are thorough. Dust, grease, mold, or even cobwebs can all raise concerns during an inspection.

Dirty or damaged surfaces can lead to contamination. For example, peeling paint or broken tiles can trap bacteria. Water damage on the ceiling might signal a leak that could drip onto food or equipment. These issues are easy to miss if you focus only on high-touch areas, but they’re a big part of staying compliant.

Maintaining Sanitary Conditions From Floor to Ceiling

Cleaning services should include regular attention to these surfaces. In busy food facilities, floors get dirty fast. Spills, food debris, and grease build up quickly and can become safety hazards if not dealt with right away.

Make sure your cleaning plan includes:

  • Daily floor cleaning with proper degreasers or sanitizers
  • Regular scrubbing of baseboards and corners where dirt collects
  • Wipe-downs of walls, especially near cooking or prep areas
  • Inspection of ceilings for signs of leaks, stains, or mold

Keeping every surface clean shows that your facility takes food safety and sanitation seriously. It also reduces the chance of anything falling or dripping onto clean equipment or ingredients.

Employee Hygiene and Handwashing Stations

No matter how clean your facility is, if employees aren’t following personal hygiene rules, you could still fail an inspection. Hands are one of the fastest ways to spread bacteria. If someone touches raw meat, a cutting board, and a prep surface without washing their hands in between, that’s a serious food safety risk. Inspectors want to see that your staff are trained and that they’re actually following the rules.

Waste Handling and Storage

How you deal with garbage and waste is another key area inspectors look at. If waste is left sitting around, not stored properly, or handled carelessly, it can quickly lead to contamination, bad smells, and pest problems. All of that can impact food safety and sanitation and your inspection score.

Stay Compliant With Proper Waste Practices

Ensure waste is removed regularly throughout the day, especially in high-traffic or high-volume areas. Garbage bins should be kept covered and cleaned often so they don’t attract insects or rodents. Outside dumpsters should be sealed, not overflowing, and located away from doors and food storage areas.

Inspectors will check to make sure that:

  • Waste bins inside the facility are covered and in good condition.
  • Food scraps and garbage aren’t piling up in prep or cooking areas.
  • Outdoor dumpsters are clean, closed, and properly maintained.
  • Waste is removed frequently and stored away from food handling zones.
  • Cleaning services are addressing bin cleaning as part of regular routines.

If waste handling is done right, it should barely be noticeable.

Storage Areas and Cross-Contamination Risks

How you store food, cleaning supplies, tools, and other materials can either support safe practices or create cross-contamination risks. Inspectors know that even small storage mistakes can lead to big problems. For example, raw meat stored above fresh produce can drip and contaminate everything below. Or, storing chemicals near food items can be a major health risk, even if they’re sealed.

Clean and Organized Storage Protects Your Facility

To stay compliant, make sure everything has its place and is in the right place. Food should be kept off the floor, raw items should be separated from cooked or ready-to-eat items, and cleaning chemicals should be stored well away from anything edible. Labelling helps, too, so that staff can quickly tell what’s what and reduce mistakes.

During inspections, expect to be checked on the following:

  • Raw and cooked foods are stored separately and correctly.
  • Food items are kept at least six inches off the floor.
  • Chemicals and cleaning supplies are stored in clearly marked areas.
  • Containers are sealed, labelled, and in good condition.
  • There are no signs of spills, leaks, or expired items in storage spaces.

Proper storage is one of those quiet things that makes a big difference. When it’s done right, you avoid unnecessary risks, and you show inspectors your facility is serious about food safety.

Documentation and Cleaning Logs

Even if your facility looks spotless, inspectors still want to see proof. Keeping accurate cleaning logs shows that your cleaning routines are not just something you do when you remember—they’re part of a consistent, trackable plan.

Documentation also helps protect your business. If there’s ever a complaint or food safety concern, a clear history of cleaning, sanitizing, and maintenance can go a long way toward showing that you take compliance seriously.

What Inspectors Expect To See in Your Records

Your cleaning logs should be simple, clear, and updated regularly. There’s no need for a fancy system. A clipboard, a checklist, or a shared folder on a tablet can all do the job as long as they’re kept up to date.

Here’s what inspectors check for:

  • Daily, weekly, and monthly cleaning schedules are clearly outlined.
  • Each task is signed off by staff when completed.
  • Logs are up to date and not missing long gaps.
  • Deep cleaning tasks and professional cleaning services are recorded.
  • Any issues found during cleaning are written down with actions taken.

Having records available when an inspector asks for them shows that you’re not just guessing—you’re running a food-safe facility with a plan.

Be Inspection-Ready With Proper Food Safety and Sanitation

Keeping your food facility clean involves more than just passing an inspection. It’s about protecting your customers, your staff, and your business. When you understand what inspectors are looking for and build those expectations into your everyday routines, staying safe and compliant gets a whole lot easier.

From sanitizing food contact surfaces to managing waste, monitoring pests, and documenting your cleaning schedule, every small step adds up. Food safety and sanitation are not one-time tasks. They’re daily habits that show your facility is serious about doing things the right way.

Need a Hand With Food Facility Cleaning?

At MWAC, we help food businesses stay clean, compliant, and confident. Our cleaning services are built around industry standards and health inspection checklists, so nothing gets missed. Whether you need a deep clean, regular upkeep, or a cleaning plan tailored to your facility, we’ve got you covered.

Give us a call at (905) 846-7796 to learn more about how we can help your facility shine!