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Free tool · Built by a Public Health Inspector
Would you pass a health inspection today?
Answer 24 quick questions across the 6 things an inspector actually checks. It works like a restaurant inspection checklist you can run in minutes. Get your readiness score instantly, then see exactly where you'd lose points.
24 questions
6 categories
About 4 minutes
Instant score
No signup needed to see your result.
What the check covers
Your restaurant inspection checklist: the 6 areas every Canadian inspection comes down to
This self-check tests each one the way an inspector would, using Health Canada and provincial Food Premises standards.
01
Temperature control
Cold holding, hot holding, cooling, and reheating windows. Track them with a temperature log sheet.
02
Handwashing & staff health
Sink stocking, hot water, and sick-worker exclusion rules.
03
Cleaning & sanitizing
Sanitizer strength, test strips, and a written schedule. Start with our cleaning schedule template.
04
Contamination & storage
Raw-below-cooked, off-the-floor, FIFO, and chemicals. Not sure about a food? Use the is my food hazardous checker.
05
Pest & facility
Infestation rules, prevention, and equipment that holds temp.
06
Permits & compliance
Certified food handler rules, BC FOODSAFE, and validity. Brush up with a free food handler practice test.
0 of/ 24 answered
The 24-point check
Answer honestly, like the inspector is already here
Pick one answer per question. Press "See my score" any time; we'll flag anything you skipped. Retake it as often as you like.
1
Temperature control
4 questions1. What is the maximum safe temperature for holding cold potentially hazardous food?
2. Hot food on a steam table or buffet must be held at what minimum temperature?
3. When cooling cooked food, how fast must it move from 60°C down to 20°C?
4. What internal temperature must reheated food reach?
2
Handwashing & staff health
4 questions5. A handwashing sink must always be stocked with:
6. Which of these can get a restaurant closed on the spot?
7. A cook arrives for their shift with diarrhea. What should happen?
8. Staff should wash their hands:
3
Cleaning & sanitizing
4 questions9. The correct chlorine sanitizer concentration for food-contact surfaces is about:
10. How do you confirm your sanitizer is at the right strength?
11. Cutting boards and other food-contact surfaces should be cleaned and sanitized:
12. A written cleaning schedule with sign-offs matters mainly because:
4
Contamination & storage
4 questions13. In a fridge, raw chicken should be stored:
14. Stored food should be kept off the floor by at least:
15. "First in, first out" (FIFO) means:
16. Cleaning chemicals should be stored:
5
Pest & facility
4 questions17. Evidence of an active pest infestation usually results in:
18. The best first defence against pests is:
19. A pest-control contract with service logs matters because:
20. Refrigeration that cannot hold 4°C during a busy service is:
6
Permits & compliance
4 questions21. In Ontario, a certified food handler must be:
22. In British Columbia, the food handler certificate is called:
23. A food handler certificate in Canada is generally valid for:
24. Allergen handling on a restaurant menu in Canada is:
**This self-check is a training aid to help operators gauge inspection readiness. It is not an official inspection, not legal advice, and does not guarantee any inspection result. Rules vary by province and local authority and can change. Always confirm with your local public health authority.**
Please answer every question first, we've highlighted the first one you missed.
0/ 100
Score by category
Where you're strong, and where to focus.
Where you'd lose points
Fix these before your next inspection.
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