Blueroll
The complete inspection checklist based on the FSA's official scoring framework. Tick off each item to see how ready your kitchen is.
Quick answer: An EHO inspection checks food handling, premises condition and confidence in management. The biggest preventable failures are missing temperature logs, incomplete SFBB/HACCP records, poor allergen procedures and staff who cannot explain basic food safety controls.
Inspections are unannounced. The EHO arrives during business hours with a legal right of entry. You cannot refuse. A typical inspection takes 1-3 hours depending on the size of your business.
The inspector walks through the premises, observes food handling in real time, checks temperatures with their own thermometer, reviews your documentation, and may ask staff questions about procedures. They take photographs and may collect food samples.
The EHO discusses findings before leaving. You receive a written report with scores for each category and any required actions. Your rating is published on the FSA website within about 28 days. You have 21 days to appeal.
They test your staff. EHOs may ask any team member about hand washing, allergens, or temperature procedures. If front-of-house staff cannot answer basic questions, your Confidence in Management score drops — even if the paperwork is perfect.
Each category is scored independently. The three scores are totalled, but one badly performing area caps your overall rating regardless of the total.
Management is the killer. A score of 20 or 30 in Confidence in Management alone can drag you to a 1 or 0 — even with perfect food handling and a spotless kitchen. This is where most businesses lose marks: missing diary entries, no 4-weekly reviews, outdated SFBB pack.
Your risk category is determined by the type of food you handle, your previous inspection results, and the vulnerability of your customers.
EHOs assess three areas: hygienic food handling (how food is prepared, cooked, stored), structural compliance (cleanliness, facilities, pest control), and confidence in management (SFBB/HACCP documentation, training records, temperature logs). Each area is scored and the total determines your 0-5 rating.
No. Food hygiene inspections are almost always unannounced. The EHO arrives during normal business hours and has a legal right of entry. You cannot refuse an inspection. A typical visit takes 1-3 hours.
Frequency is risk-based. High-risk businesses every 6 months, medium-risk every 12-18 months, low-risk every 2-3 years. New businesses are usually inspected within 28 days of registration.
No. Environmental Health Officers have a legal right of entry to food premises under the Food Safety Act 1990. Refusing entry is a criminal offence and will result in enforcement action.
Your SFBB/HACCP pack (completed, not blank), daily temperature records, cleaning schedule with sign-offs, staff training certificates, supplier invoices, pest control contract and reports, and allergen information for your menu. See our free HACCP template for the daily record formats.