Catering Event On-Site Setup Audit

Inspection template for verifying safe and compliant on-site catering setup, including fire safety, egress, holding equipment, and beverage station readiness.

Site Safety and Egress

• Primary and secondary exit routes are unobstructed and clearly accessible
  Exit paths must remain clear of carts, boxes, cords, décor, and equipment. Verify routes are usable from the service area to the nearest exits.
• Aisles and walkways are free of trip hazards
  Check for loose cords, uneven flooring, wet spots, thresholds, and other hazards in staff and guest circulation paths.
• Setup maintains required clearance around equipment and service stations
  Verify equipment placement does not block access, create pinch points, or prevent safe movement by staff and guests.
• Floor surfaces are clean, dry, and free of spills
  Inspect the immediate setup area for wet floors, food debris, grease, or other slip hazards.

Fire Safety Equipment

• Portable fire extinguisher is present, charged, and accessible
  Verify extinguisher is mounted or placed where it can be reached quickly, with no obstructions and current inspection status visible.
• Combustible materials are kept away from heat sources
  Check table linens, packaging, paper goods, and décor are positioned away from chafers, burners, warming units, and electrical heat sources.
• Extension cords and power strips are used safely and not overloaded
  Verify cords are in good condition, protected from damage, and not daisy-chained or overloaded. Keep cords out of walkways where possible.

Hot and Cold Holding Equipment

• Hot holding equipment is preheated and holding food at safe temperature
  Record the measured temperature of hot-held food or equipment and confirm it is within the approved safe range before service.
• Cold holding equipment is pre-chilled and holding food at safe temperature
  Record the measured temperature of cold-held food or equipment and confirm it is within the approved safe range before service.
• Holding equipment is clean, assembled correctly, and functioning
  Inspect chafers, warmers, cambros, refrigeration units, and inserts for cleanliness, correct assembly, and normal operation.

Beverage Station Readiness

• Beverage station is stocked with clean cups, lids, stirrers, and approved service items
  Verify all guest-facing beverage supplies are clean, protected, and sufficient for expected service volume.
• Ice and beverage ingredients are stored and handled hygienically
  Check that ice is protected from contamination and beverage ingredients are covered, labeled, and within date where applicable.
• Handwashing or sanitizer station is available for beverage service staff
  Confirm a handwashing station is accessible or an approved alternative hygiene station is in place per event SOP and venue requirements.