Inspection Schedules

Red Table managers conduct regular inspections of all aspects of food service delivery, using an internal Food Service Audit. This form provides guidelines for the inspection and allows for the recording and tracking of any issues. It covers the dining area (front of house), dry goods storage, chemical storage, fridges and freezers, the main cooking area, the staff feeding area, the dish/pot wash area, and overall staff performance.

Inspections and audits are also conducted by independent qualified head office staff to ensure the highest level of safety and quality.