TK Lounge Bar Monthly Safety Inspection Checklist (2024 Update) Name First Last HousekeepingWork areas free from rubbish and obstructions* Yes No Free from slip/trip hazards* Yes No Work materials neatly stored* Yes No Unobstructed and clearly defined* Yes No Vision at corners* Yes No Wet floor signs and mops readily available* Yes No Waste regularly removed* Yes No CommentsLightingAdequate lighting* Yes No Free from glare* Yes No No flickering or inoperable lights* Yes No Emergency/exit lighting operable* Yes No CommentsFloors and other surfacesFree from spillages* Yes No Floors in good repair (no broken surface)* Yes No No uneven edges* Yes No No trailing cables* Yes No No loose mats or carpet tiles* Yes No Adequate grip* Yes No CommentsEnvironmental ConditionsNo feelings of discomfort* Yes No Thermal comfort* Yes No Deflectors are installed on air vents to direct air flow* Yes No CommentsElectricalNo broken plugs, sockets, switches* Yes No No frayed or defective leads* Yes No Power tools in good condition* Yes No No work near exposed live electrical equipment* Yes No Tools and leads inspected and tagged* Yes No No strained leads* Yes No No cable-trip hazards* Yes No Switches/circuits identified* Yes No Lock-out procedures/danger tags in place* Yes No Cables are not in close proximity to water* Yes No Switchboards are unobstructed* Yes No CommentsEquipment/Furniture/PlantAdequately guarded* Yes No Warnings or instructions displayed* Yes No SOP in place* Yes No Staff trained in use* Yes No Integrity of equipment – no damage* Yes No Emergency stops appropriately placed and clearly identifiable* Yes No CommentsPrevention of fallsAll work areas are free from hazards that may lead to person/s falling.* Yes No Entry and exitAisles and walkways are at least 600mm wide* Yes No Free from obstructions* Yes No Doors on main traffic routes should have a transparent viewing panel, unless they are fire-rated doors* Yes No Emergency exit lighting illuminated* Yes No VentilationHVAC in operation with regular monthly maintenance* Yes No No airborne contaminants* Yes No No excessive accumulation of odours* Yes No NoiseNoise Level db(A)* Yes No Any obvious noise controls that could be implemented, or the need for more detailed noise control study* Yes No PPEEmployees provided with PPE* Yes No PPE being worn by employees* Yes No All PPE is in good condition and not damaged* Yes No Workplace ErgonomicsWorkstation design acceptable* Yes No First Aid/CPR/DefibFirst aid kits and contents clean and orderly* Yes No First aid kits fully stocked* Yes No Defibrillator is operational and is serviced up to date* Yes No First aiders names, location and phone number displayed* Yes No Qualified first aider(s)* Yes No Qualified CPR / Defibrillator* Yes No Emergency Preparedness and ResponseExtinguishers in place* Yes No Fire hose reel in place* Yes No Fire blanket in place* Yes No Firefighting equipment serviced/tagged* Yes No Appropriate signing of fire equipment* Yes No Emergency exit signage* Yes No Exit doors easily opened from inside – lever action handle* Yes No Exit pathways clear of obstruction* Yes No Fire Evacuation Plans displayed and current* Yes No Fire reel cupboards clear of obstructions/storing goods other then fire equipment* Yes No AmenitiesWashrooms clean* Yes No Toilets clean* Yes No Rubbish bins available - covered* Yes No Hazardous ChemicalsStored appropriately* Yes No Containers labelled correctly* Yes No Adequate ventilation/exhaust systems* Yes No Protective clothing/equipment available/used* Yes No Safety Data Sheets available* Yes No Manual HandlingMechanical aids provided and used / not damaged* Yes No Material StorageStorage of items are stable and are not a fall hazard* Yes No Sufficient space for moving stock* Yes No Material stored in racks/bins* Yes No Shelves free of rubbish* Yes No Floors around stacks and racks clear* Yes No Heavier items stored low* Yes No No danger of falling objects* Yes No No sharp edges* Yes No Safe means of accessing high shelves* Yes No Racks clear of lights* Yes No Food SafetyFood safety supervisor appointed (with a certification less than five years old) and reasonably available* Yes No Staff trained in Safe Food Handling (Government approved)* Yes No Maintain a record-keeping system for prescribed activities for at least 3 months (ie. POS data, training records)* Yes No Surfaces are santised* Yes No There is at least one thermometer somewhere easy to get to* Yes No Food is stored correctly as per packaging instructions* Yes No Food Products are dated* Yes No Cold storage temperature checks recorded* Yes No Hand wash basins used only for that purpose* Yes No Adequate soap and clean drying aids* Yes No Area free from contaminants such as mould* Yes No Light fittings secured* Yes No Area free from holes, cracks or gaps in ceilings, walls and floors - including sealing around service pipes* Yes No Pest management plan in place* Yes No Additional Notes