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EHO Inspection Tomorrow? Last-Minute Preparation Checklist

A Practical Last-Minute Checklist for When You Hear the Inspector Is Coming

Official EHO inspections are unannounced, but sometimes you get a heads-up: a neighbouring business was inspected today, your last inspection was over a year ago, or you have just received correspondence from your local authority. Whatever the signal, the truth is that if you need a last-minute scramble to prepare, your systems are not where they should be. That said, there are practical steps you can take in the final 24 hours that will genuinely improve your inspection outcome. This is not about papering over cracks; it is about ensuring that the good practice you already follow is visible, documented, and demonstrable when the inspector walks in.

Key takeaways

If you need a last-minute scramble, treat it as a wake-up call to improve your ongoing systems.
Focus on records completeness, premise condition, and staff knowledge of critical procedures.
Do not fabricate records; instead, ensure recent entries are accurate and up to date.
Brief all staff on key temperatures, allergen procedures, and corrective actions before the inspection.
A visible food safety management system and confident staff make a stronger impression than a spotless kitchen alone.

Records and Documentation Check

Start with your food safety management system. Open your SFBB pack or HACCP plan and check that it reflects your current menu and operation. If you changed suppliers or added dishes since your last review, update the relevant sections now and date the review. Check your temperature monitoring records for the past 4 weeks: are there gaps in your fridge logs, cooking temperature records, or hot holding checks? Fill in any missing entries honestly (do not fabricate temperatures) and ensure today and yesterday are fully complete. Check your cleaning schedule records are up to date and signed. Gather your staff training certificates and put them in an accessible folder. Ensure your allergen matrix matches your current menu, and that it is printed and available for staff to reference. If you have had any pest control visits, ensure the reports are filed and accessible. Inspectors will typically ask to see 4 weeks of records, so make sure the recent history is complete even if older records have gaps.

Kitchen and Premises Walk-Through

Do a systematic walk-through of every area the inspector will see. Start at the delivery entrance and work through storage, preparation areas, cooking stations, service points, and waste disposal. Check fridge temperatures with a probe thermometer and verify they match the fridge display. Look underneath and behind equipment for grease build-up, food debris, and pest evidence. Check handwash basins have hot water, soap, and paper towels. Examine walls and ceilings for condensation, mould, or flaking paint. Verify that raw and ready-to-eat foods are properly separated in all storage areas, with raw items stored below ready-to-eat. Check that your pest proofing is intact: door seals, drain covers, window screens. Empty bins and clean the area around them. Check the condition of chopping boards, cloths (single-use or sanitised daily), and utensils. Address anything you can fix immediately. For structural issues that need a contractor, document them with a dated note showing you are aware and have a plan.

Staff Briefing and Practice Review

Brief every member of staff working in the next 48 hours on key food safety procedures. Ensure everyone knows the critical temperatures: fridge target below 5C (legal maximum 8C), cooking core temperature 75C, hot holding above 63C. Confirm that every team member knows where the allergen information is kept and how to respond to a customer asking about allergens. Remind staff about handwashing: before handling food, after handling raw meat, after touching bins, after using the toilet, after handling cleaning chemicals. Check that probe thermometers are calibrated (or at least that staff know how to check calibration using boiling water or an ice slurry). Run through what to do if a fridge temperature is found to be too high: check the food, move it if necessary, record the corrective action. The inspector will often ask junior staff these questions directly, so everyone needs to be confident, not just the manager or head chef.
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What to do next

Complete a 4-week records audit tonight

Review every temperature log, cleaning record, and delivery check from the past 4 weeks. Fill genuine gaps, flag any you cannot complete, and ensure today is fully documented.

Do the fridge and freezer check now

Probe-check every fridge and freezer. Move anything above 8C, throw away anything out of date, and ensure raw-below-ready-to-eat separation is correct in every unit.

Run a 10-minute staff quiz tomorrow morning

Ask each staff member three questions: what is the target fridge temperature, what core temperature should cooked chicken reach, and where is the allergen information kept.

Common mistakes to avoid

Mistake
Deep cleaning only the visible areas
Instead
Inspectors look behind and under equipment, inside ovens, and at extraction filters. Clean the areas you normally skip, not just the surfaces customers see.
Mistake
Fabricating temperature records to fill gaps
Instead
Inspectors can often tell when records have been backfilled. It is better to have honest gaps with a corrective note than pages of identical, clearly fabricated temperatures.

Frequently asked questions

Is it true that inspectors target certain days or times?

Inspectors visit during your normal operating hours and may come at any time, including during busy lunch or dinner service. Some local authorities schedule visits across different times to see the business under varying conditions. There is no reliable way to predict the exact timing.

Can I refuse entry to an EHO inspector?

EHO inspectors have a legal right of entry under the Food Safety Act 1990. Refusing entry is an offence and is likely to result in the inspector returning with additional powers and a far more critical approach to the inspection. It is always better to cooperate.

What if the inspector finds out-of-date food during the visit?

Out-of-date food (past its use-by date) is a food safety offence. The inspector will require you to dispose of it immediately and will record it as a finding. This directly affects your hygienic food handling score. Check all date labels today and remove anything expired.

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