Monthly Meetings The effectiveness and credibility of the committee depends on their ability to get results. Results can best be achieved by conducting effective meetings. Record and post minutes. The committee should review: All meeting minutes from restaurants Inspection reports from the committees that are ongoing problems in a specific location Items that are consistently problematic The committee should meet at least once a month to discuss health and safety matters of general interest and importance. Additional meetings may be scheduled by any of the members, if a meeting is necessary to address imminent danger issues, special incident investigations, regulatory matters, or other business requiring prompt attention by management. Other Activities Outside of health and safety meetings members need to: Monitor ongoing health and safety procedures Identify hazards through inspections and incident investigations Investigate accidents and employee concerns Recommend opportunities to improve conditions Promote compliance with health and safety requirements Promote cooperation throughout the team
Health and Safety Monthly Meeting and Inspection Checklist Restaurant Location: Date: Attendance Name Signature Chair Secretary Member Member Member Safety Inspection Communication and Expectations An up-to-date health and safety policy is posted. A harassment policy is posted. Employee responsibilities are posted. Management responsibilities are posted. Health and safety meetings are held monthly and minutes are posted. The Occupational Health and Safety Regulation (the Regulation) is available and accessible. An up-to-date pipeline poster is posted. Preventing Serious Incidents Fire exits and signs are operable. Fire exits are accessible. Fire extinguishers are checked annually. Last checked: Emergency lighting is operable. A fire procedure is posted. Trained fire marshals are identified. The fire marshals are: A fire is conducted annually. Last drill held: Kitchen fire retardant system is inspected Date: The exhaust and grease ventilation system is cleaned semi-annually and marked with a sticker. Date: Microwaves are checked six months. Date: Plugs and cords on all electrical equipment are in good repair. Circuit breaker panels are clearly marked and labelled. Lockout capacity for all electrical panels and lockout procedures are posted. Procedures for working are posted. Emergency numbers are posted on all phones.
Procedures for armed robberies, bomb threats, and blackouts (power failures) are accessible by staff members. The griddle is cleaned to remove excess grease from inside and underneath. Last done: Preventing Strains and Sprains are carried close to the body between waist and chest level. Stretching exercises are encouraged between rushes (for example, while waiting for food orders). Trays are used to balance heavy loads. High reach areas have been identified and appropriately equipped (for example, with footstools, steps at pass through, and ladders). Heavy items are stored between waist and shoulder heights. Employees bend knees, and do not bend or twist at the waist. Employees use two hands to handle heavy items. Dollies, carts, and trays are available and used to carry heavy loads. “Preventing Strains and Sprains” posters are up. “Clean as you go” is practiced. Work areas are clear and well organized. Spills are wiped up immediately. Garbage cans are emptied frequently to prevent overflow. “Wet Floor” signs are available and used. Floors and carpets are in good condition. Footwear is slip resistant, closed toe, and in good condition. “Walk, don’t run” is practiced, and employees say “behind.” Preventing Chemical Poisoning and Related Hazards WHMIS and safety data sheets (SDSs) are up-to-date and readily available. Employees understand the key points of SDSs (what they are and how they are used). Workplace labels are used on chemicals removed from their original containers (including spray bottles). An eye wash bottle is available. Goggles are available and used when mixing chemicals. All chemicals are covered, labelled, and stored away from food and food-service storage areas. All CO2 tanks are chained and secured to prevent falling over. Incident Investigations Accidents are investigated using an Incident Investigation Form and followed up on to prevent recurrence. First Aid First aid certificate holders are identified by posted hard copies of certificates A first aid certificate holder is on duty at all times. An appropriate first aid kit is accessible to all employees, and is kept clean, dry, and fully stocked according to Regulation standards. A aid log book is complete, up-to-date, and kept in the first aid kit. A blue adhesive bandage policy is posted. Blue adhesive bandages available. Records and Statistics The number of accidents is reviewed monthly. Maintenance records are available.