Run Grocery Foodservice Equipment Preventive Maintenance Log — Free

Inspection Details

Inspection date and time recorded critical (required)

Inspector name and role documented critical (required)

Equipment identifier or asset tag recorded critical (required)

Equipment location documented

Maintenance type

Service Schedule and Documentation

Last service date recorded critical (required)

Next service due date recorded critical (required)

Service interval matches manufacturer or site SOP critical (required)

Verify the planned service interval aligns with the equipment manufacturer's maintenance schedule or the site's approved SOP.

Yes No N/A

Maintenance record references work order or service ticket

Service performed by qualified technician or trained staff critical (required)

Confirm the person performing maintenance is authorized, trained, or otherwise qualified for the equipment task.

Yes No N/A

Equipment Condition and Function

Equipment powers on and operates normally critical (required)

Yes No N/A

Controls, switches, and indicators function correctly critical (required)

Yes No N/A

Visible damage, leaks, or abnormal wear present critical (required)

Check for cracked housings, frayed cords, oil or water leaks, loose panels, corrosion, or other observable defects.

Yes No N/A

Surfaces are clean and free of grease buildup

Yes No N/A

Drain lines, filters, and strainers are clear

Yes No N/A

Equipment is level, stable, and securely positioned critical (required)

Yes No N/A

Safety and Compliance Checks

Lockout-tagout applied before maintenance when required critical (required)

Verify energy control procedures were followed in accordance with OSHA 1910.147 when servicing equipment with hazardous energy.

Yes No N/A

Guards, covers, and access panels reinstalled after service critical (required)

Yes No N/A

Electrical cords, plugs, and connections show no damage critical (required)

Inspect for cuts, exposed conductors, loose plugs, overheating, or other electrical deficiencies.

Yes No N/A

Fire suppression or hood interface left in normal operating condition critical (required)

If the equipment is under a hood or connected to suppression systems, confirm the area was returned to service-ready condition and any required notifications were completed per site procedure and AHJ requirements.

Yes No N/A

Corrective Actions and Follow-Up

Deficiencies documented with clear description

Corrective action assigned

Target completion date recorded

Follow-up inspection required

Yes No N/A

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Run: Grocery Foodservice Equipment Preventive Maintenance Log

Inspection Details

Service Schedule and Documentation

Equipment Condition and Function

Safety and Compliance Checks

Corrective Actions and Follow-Up

Get your results