Run Catering Event On-Site Setup Audit — Free

Site Safety and Egress

Primary and secondary exit routes are unobstructed and clearly accessible critical (required)

Exit paths must remain clear of carts, boxes, cords, décor, and equipment. Verify routes are usable from the service area to the nearest exits.

Yes No N/A

Aisles and walkways are free of trip hazards critical (required)

Check for loose cords, uneven flooring, wet spots, thresholds, and other hazards in staff and guest circulation paths.

Yes No N/A

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.

Yes No N/A

Floor surfaces are clean, dry, and free of spills critical (required)

Inspect the immediate setup area for wet floors, food debris, grease, or other slip hazards.

Yes No N/A

Fire Safety Equipment

Portable fire extinguisher is present, charged, and accessible critical (required)

Verify extinguisher is mounted or placed where it can be reached quickly, with no obstructions and current inspection status visible.

Yes No N/A

Combustible materials are kept away from heat sources critical (required)

Check table linens, packaging, paper goods, and décor are positioned away from chafers, burners, warming units, and electrical heat sources.

Yes No N/A

Extension cords and power strips are used safely and not overloaded critical (required)

Verify cords are in good condition, protected from damage, and not daisy-chained or overloaded. Keep cords out of walkways where possible.

Yes No N/A

Hot and Cold Holding Equipment

Hot holding equipment is preheated and holding food at safe temperature critical (required)

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 critical (required)

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.

Yes No N/A

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.

Yes No N/A

Ice and beverage ingredients are stored and handled hygienically critical (required)

Check that ice is protected from contamination and beverage ingredients are covered, labeled, and within date where applicable.

Yes No N/A

Handwashing or sanitizer station is available for beverage service staff critical (required)

Confirm a handwashing station is accessible or an approved alternative hygiene station is in place per event SOP and venue requirements.

Yes No N/A

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Run: Catering Event On-Site Setup Audit

Site Safety and Egress

Fire Safety Equipment

Hot and Cold Holding Equipment

Beverage Station Readiness

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