SURVEY FOR RESTAURANTS REGARDING FOOD AND INFRASTRUCTURE SAFETY

NAME OF THE RESTAURANT *

Year of establishment *

Is the restaurant a franchise? * YES ( ) NO ( )

TYPE OF RESTAURANT *
- DHABA
- FAST FOOD
- CASUAL DINING
- FINE DINING
- WITH COOKING AND LIMITED SEATING
- WITH LIMITED SEATING AND NO COOKING/FRYING
- OTHER THAN ABOVE

LOCATION TYPE? * (CAN TICK MORE THAN ONCE)

- STAND ALONE BUILDING
- LOCATED IN A SHOPPING CENTRE
- Attached/Within buildings with residential apartments
- Attached//Within office buildings
- Located within Mall
- Attached//within mixed occupancy building
- Other than above

What are the hours of operation in weekdays? *

- 1-6 HRS
- 7-12 HRS
- 13-18 HRS
- 19-24 HRS

What are the hours of operation in weekends? *

- 1-6 HRS
- 7-12 HRS
- 13-18 HRS
- 19-24 HRS

What type of facilities your restaurant have? * (CAN TICK MORE THAN ONE)
- BAR/PUB
- PARKING LOT
- SMOKING AREA
- WIFI
- TV
- Dance floor
- none of the above

Are there any open pit cooking areas or areas with open flames?* YES ( ) NO ( )

How often are cooking equipment exhaust filters cleaned? *

- daily
- weekly
- monthly
- quarterly
- semi annually
- annually

How often are flues and ducts inspected and cleaned? *

- daily
- weekly
- monthly
- quarterly
- semi annually
- annually

Indicate the type of fully operational automatic fire extinguishing system covering all hoods, ducts, and cooking equipment: *
- DRY CHEMICAL
- WET CHEMICAL
- WATER SPRAY
- OTHER
 How often is the automatic fire extinguishing system inspected and serviced? *
- DAILY
- WEEKLY
- MONTHLY
- QUARTERLY
- SEMI ANNUALLY
- ANNUALLY

Are customer complaints documented? (Food/facilities/safety related)? * YES ( ) NO ( )

IS YOUR RESTAURANT INSURED? * YES ( ) NO ( )

WHAT PROCEDURES ARE USED TO TRACK SHELF LIFE OF FOOD? * (CAN TICK MORE THAN ONE)
- Stock control policy with checks, forms, signoffs.
- Check storage/refrigeration conditions for perishables.
- Identify dates of perishable stock at receiving.
- Visually inspect perishable stock.
- Use coloured markers/ labels to visually identify stock arrival times.
- Other:

Average stock/raw material replenishment period? *

- Daily
- Weekly
- Monthly
- Quarterly
- semi annually
- annually

The ideal temperature your fridge is maintained? *

- 4 to 10 degrees
- 1 to 4 degrees
- 0 to 4 degrees
- -2 to 0 degrees

Temperature at which frozen foods are maintained? *

- 0 degrees
- 15 degrees or lower
- 18 degrees or lower
- 20 degrees or lower

How many times you reheat leftovers? *

- As many as times possible
- Twice
- Four times
- Reheat leftovers only once
- None

SANITATION FACILITIES AVAILABLE? * (CAN TICK MORE THAN ONE)

- SOAP BAR
- HANDWASH
- TOWEL
- AIR DRYER
- NAPKIN/TISSUE PAPER
- AIR FRESHENER TABLETS
- TOILET CLEANER/PHENYL IN THE WASHROOM

Frequency of cleaning/maintenance of Washbasin, sink, Washrooms? *

- DAILY
- WEEKLY
- MONTHLY
- QUARTERLY
- SEMI ANNUALLY
- ANNUALLY