Let’s not sugar-coat this—health inspections are stressful. Even if your kitchen looks decent, that one mouldy lemon in a back corner or a fridge running a bit warm can cost you. And your hygiene score? It’s public. People check. If you flunk, your name’s ruined faster than yesterday’s prawns.
Start with a proper clean. Not a quick surface wipe. Get under the cookers. Pull out the fridges. Check behind the prep tables. Scrub walls, ceilings, and vents. It’s gross, it’s annoying—but inspectors notice grime in the places you pretend not to see.
Fridges and freezers are a major one. Are they cold enough? Test the temperature properly with a thermometer. If it’s not reading below 5°C for fridges or -18°C for freezers, you’ve got a problem. Don’t guess—fix it. If a door doesn’t shut right or a thermostat’s off, call someone. Appliance repair isn’t just a “later” task. You need everything running right now.
Label everything. Date everything. If food’s not labelled or looks old, it’ll either get binned or cost you points. Keep raw stuff separate—no chucking chicken above the salad drawer. Inspectors will hammer you for that.
All appliances need to be working and clean. If your oven door won’t close or the fryer smells off, sort it. Don’t wait. Broken gear screams “we don’t care.” Call in an appliance repair tech. It costs less than losing your score or your customers.
Staff should know what’s what. If they freeze when the inspector walks in, you’re stuffed. Everyone needs to know basic cleaning, fridge checks, how to use sanitisers, where the logs are kept—all of it. Train them properly. A clueless team is a massive red flag.
Speaking of logs—have them. Cleaning logs, temp logs, pest control visits, appliance service records. Keep them updated and in one spot. Inspectors love proof. If it’s not written down, it didn’t happen.
Don’t forget extractor fans and vents. One of the biggest fails is grease buildup. Sticky, dusty vents right above prep stations? That’s game over. Clean them weekly. If the fan’s rattling or not pulling properly, get it repaired. A busted fan means heat and grease stay trapped—and that’s dangerous.
Bathrooms matter too. Clean, stocked, working. If the loo’s gross or out of soap, say goodbye to a star or two.
Final tip—do a fake inspection. Either bring in someone or do it yourself. Pretend you’re the inspector. Be picky. Be harsh. You’ll catch stuff. Fix it now. Don’t wait for the clipboard to show up.
A top hygiene score builds trust. A bad one can wreck you. Customers care. Review sites care. Delivery platforms care.
So clean up. Fix your gear. Keep your records tidy. Stay sharp.
And for the love of god, don’t forget the frickin thermometer. Or worse, realise it’s broken five minutes before they walk in. That would be embarrassing.