No one wants to be inspected—but it is a necessary evil in the restaurant business. The word inspection means “careful examination or scrutiny,” and that scrutiny can make it feel like the inspector is searching for flaws and errors to set you up for failure. It’s normal to feel defensive of your operations when someone is looking for shortcomings, but working with inspectors is necessary and can lead to a better outcome in the long run. Only thinking about inspections when they happen is a recipe for disaster. You need to be prepared for an inspection before you even know the inspector might be coming.
The below tips can help you prepare for and pass your next inspection.
Handling an inspector inside your business can be difficult, but it doesn’t have to be. By staying involved in the whole process and preparing ahead of time, you can save yourself a lot of time and headaches.
This post was written by Beth L. Beth L. is a Regulatory Affairs Analyst at Acuity where she specializes in researching regulations, understanding statutes, and working with compliance.. She studied regulation, policy, environmental studies, and business administration at the University of Wisconsin-Green Bay. Beth has received degrees in in public administration and environmental policy and planning, and also has a certification in environmental sustainability in business. Outside of work Beth likes to run, cook, and play with her dog, Butter.