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Cleaning inspection checklist

A cleaning inspection without clear criteria ends in opinions. This checklist gives you an objective baseline to audit quality, site by site, and compare over time. Adapt it to your facility and apply it as often as your operation requires.

Areas to inspect

• Entrances and reception: floors, glass, signage.
• Offices and common areas: surfaces, furniture, bins.
• Restrooms: fixtures, dispensers, odors, supply replenishment.
• Kitchens and dining: food-contact surfaces.
• Critical areas: server rooms, labs, clinical zones.

Evaluation criteria

• Visible cleanliness (no dust, stains, or residue).
• Disinfection of high-contact surfaces.
• Supply replenishment and dispenser condition.
• Shift log: who, when, and what was done.
• Correct use of products and PPE by staff.

Recommended frequency

Informal daily inspection by the site supervisor, a formal weekly inspection with this checklist, and a documented quarterly audit to compare sites and spot trends.

How to use it

Assign a score per area, capture photo evidence, and compare against the previous inspection. What gets measured improves — and what gets documented can be defended in a client audit.

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