Walk-In Cooler Organization and Shelf Standard Audit

Inspection template to verify walk-in cooler product organization by risk, off-floor storage, and labeling per brand standard, with photo documentation of compliant conditions.

Audit Setup

• Walk-in cooler identified and accessible for inspection
  Confirm the correct cooler is being audited and all relevant storage areas are accessible.
• Inspection time and inspector recorded
  Record the date, time, and person completing the audit.

Shelf Placement by Risk

• Ready-to-eat foods stored above raw animal products
  Verify shelf order prevents drip contamination. Ready-to-eat items must be stored above raw poultry, raw seafood, raw whole cuts of beef/pork, and ground meats.
• Raw poultry stored below all other food items
  Confirm raw poultry is on the lowest appropriate shelf and separated from ready-to-eat and other raw products.
• Raw seafood and raw meats segregated to prevent cross-contact
  Verify raw seafood and raw meats are separated according to site standard and stored to prevent drips or contact with other foods.
• All products stored in assigned shelf locations
  Check that items are placed in the correct shelf or zone according to the brand standard, planogram, or cooler map.
• No product stored on the floor
  Verify all food, ingredients, and packaging are stored on racks, shelves, or approved pallets and not directly on the cooler floor.

Labeling and Brand Standard

• Product labels match brand standard
  Verify shelf labels, bin labels, and product identifiers match the current brand or store standard.
• Date labels are present and legible where required
  Confirm date labels, use-by labels, or rotation labels are visible, legible, and applied consistently where required by site procedure.
• Labels are positioned to identify product without moving containers
  Check that labels are visible from normal inspection view and do not require handling product to identify contents.
• Damaged, missing, or mismatched labels corrected
  Identify any missing, damaged, or incorrect labels and document whether corrective action is needed.

Housekeeping and Storage Condition

• Shelves and racks clean and free of spills
  Inspect shelves, rack surfaces, and product contact areas for spills, residue, or buildup.
• Products stored in closed, intact containers where required
  Verify containers are intact, sealed, and suitable for refrigerated storage to protect product integrity.
• No obvious damaged, leaking, or contaminated product present
  Check for product leakage, broken packaging, or visible contamination that could affect adjacent items.
• Aisles and access to stored product remain unobstructed
  Verify stored items do not block access to other products, drains, fans, or required inspection points.

Photo Documentation and Closeout

• Photo of compliant cooler condition captured
  Capture a clear photo showing correct shelf placement, off-floor storage, and visible labeling in a compliant condition.
• Corrective actions documented for any deficiencies
  Record any non-conformances found during the audit and the actions taken or assigned to correct them.