4 Tips for Preparing Your Restaurant for a Health Inspection

A Subpar or Failing Health Inspection Grade Can Put Your Restaurant at Risk so Trust MyFieldAudits to Help You Maintain a Passing Grade.

Every restaurant undergoes health inspections and these results can have a significant impact on your business. The thought of a health inspector walking through the door can seem daunting, but these four tips can help you stay prepared and in compliance with local health codes:

1. Make Health Inspections a Priority

Most restaurants think that health inspections are a nuisance at best when in reality they have a very real impact on your restaurant’s success. Even dropping from an “A” grade to a “B” can lead to a $50,000 dip in revenues over the course of a year. Dropping two grades can see a loss of $100,000 in revenues and will put your business at significant risk of closure. Ensure that everyone on your team—from managers and chefs to dishwashers and hostesses—know the importance of health inspections and encourage them to speak up if they notice a possible issue.

2. Train Managers on Proper Procedures & Local Health Codes

Knowing that health inspections are a priority is one thing, but it does little if your managers aren’t aware of the proper procedures or don’t stay up to date on current local health codes. It is important to clearly lay out the codes and the procedures that your staff is expected to implement to ensure that all codes are meant. Your managers then need to train employees on proper procedures and ensure that they are followed.

3. Conduct Random Inspections of Your Own on a Digital Platform

The best way to ensure that your restaurant will pass a health inspection is to conduct inspections of your own at random. Task your managers with this, keeping in mind a goal of 100% compliance with all health codes. To stay on top of it yourself, utilize a digital health inspection form and platform like MyFieldAudits that allows you real-time access to results.

4. Follow Through With Issues

Conducting inspections of your own is fantastic, but if you don’t do anything with that data it is essentially useless. Follow through is essential because your business is at stake. If any issues are detected during your self-conducted health inspections, take immediate action to make the changes necessary. That way, if a health inspector walks in the door the next day, you can be confident that your restaurant will pass with flying colors.