Oriental Hospitality Consultants – OrientalHospitality.

com
Hotel Life Safety Inspection
AREAS OF CONCERN AND INSPECTION

 Walking – Working Surfaces

 Means of Egress
 Employee Emergency Plan
 Fire Prevention Plan
 Occupational Health and Environmental Controls
 Hazardous Materials
 Personal Protective Equipment (PPE)
 General Environmental Controls
 Control of Hazardous Energy (Lockout/Tagout)
 Medical and First Aid
 Fire Protection
 Portable Fire Suppression Equipment
 Fixed Fire Suppression Equipment
 Compressed Gas and Air Equipment
 Slings
 Machinery and Machine Guarding
 Hand and Portable powered tools and other hand held equipment
 Guarding of Portable power tools
 Welding, Cutting and Brazing
 Oxygen Fuel Gas Welding and Cutting
 Laundry Machinery and Operations
 Electrical Power Generator Transmission and Distribution
 Electrical
 Blood Borne Pathogens
 Air Contaminates
 Materials Handling and Storage
 Oriental Hospitality Consultants – OrientalHospitality.com

GENERAL HOTEL INSPECTION

Severity Codes
A=IMMEDIATE DANGER B=LIKELY TO CAUSE SERIOUS INJURY C= LIKELY TO CAUSE MINOR INJURY

INSPECTOR:_______________________________________ DATE:_______________________________________

SEVERITY
ITEMS TO BE INSPECTED OK COMMENTS
A B C
PARKING LOTS:
1) Are lot surfaces free of tripping hazards?
2) Are the parking lots well illuminated?
3) Is there a maintenance program to keep the area free of ice
and snow where applicable?
4) Are sidewalks in good condition, free of tripping situations?
FRONT DRIVE & HOTEL ENTRANCE:
5) Is drive area in good condition, free of tripping / slipping
situations?
6) Are access lanes to the Inn kept free of parked cars to allow
for the arrival of emergency vehicles?
7) Are curbs or other types of elevations painted or clearly
identified to prevent tripping?
8) Do entrance doors work smoothly and are they free of sharp
edges that could cut or snag?
9) Are threshold plates secure and free of protruding screws,
etc?
10) Are solid glass doors marked with a decal or some form of
identification to prevent guests from walking into them?
11) Do door closure devices work smoothly and prevent the
doors from slamming shut?
HOTEL LOBBY AREA:
12) Is carpet area free of snags, tears, etc?
13) Is floor in good condition and treated with non-slip floor polish
or some other slip prevention means?
14) Is area free of obstructions that could cause injury from
tripping, slipping or bumping?
15) Are such things as ash urns, displays, etc., kept out of the
general traffic patterns?
PUBLIC AREAS:
16) Are floors free of tripping situations?
17) Are fire exits clearly marked and are fire exit directional signs
illuminated?
18) Are stairs equipped with handrails that are securely
fastened?
19) Are stairs, ramps, etc. well illuminated?
20) Are directional signs easy to read to avoid confusion?
21) Is there a smooth transition from carpeted areas to hard floor
surfaces?
22) Are changes in floor elevations clearly identified?
23) Are doors leading to service areas identified with SERVICE
PERSONNEL ONLY signs?
24) Are restricted doors kept locked?
 Oriental Hospitality Consultants – OrientalHospitality.com
SEVERITY
ITEMS TO BE INSPECTED OK COMMENTS
A B C

BANQUET AND MEETING ROOMS:

25) Are rooms kept locked when not in use?
26) Are fire exits clearly visible and fire exit directional signs
illuminated?
27) Are fire exits kept free of obstructions such as table and chair
setups?
28) Is carpet in good condition, free of tears and snags that
could cause tripping?
29) Are electrical cords, etc. taped down when used in meeting
rooms?
30) Are meeting rooms inspected prior to use by guests?
31) Are chairs and tables, riser platforms and steps inspected
prior to use? Do they meet Inn safety standards?
32) Are risers and staging set up against walls or with railings to
prevent guests from stepping off the rear?
33) Are riser steps free of defects, secure and steady?
34) Are service doors clearly marked to avoid confusion with fire
exits?
35) Are service doors identified for IN and OUT direction?
36) Are ash urns, etc. kept out of normal traffic patterns?
37) Are floors maintained during operation hours?
38) Are entrances free of obstructions?
39) Is area well illuminated?
40) Are chairs / tables inspected regularly to ensure
steadfastness?
41) Are fire exits clearly marked and are signs illuminated?
42) Are bus areas kept clean and in good order?
43) Are glasses stored away from ice bins?
44) Are areas inspected prior to opening?
45) Are child seats (high chairs) secure and steady?
46) Are employees instructed to clean up spills as they occur?
47) Are employees instructed to warn guests about hot plated
food?
48) Are employees instructed in the Heimlich maneuver life
saving technique? Are instructional posters displayed?
KITCHEN AREAS:
49) Is area well illuminated without the existence of shadows and
sharp contrasts?
50) Are fluorescent fixtures protected with plastic covers?
51) Is floor in good condition without loose, chipped or broken
tiles?
52) Is there an ongoing floor cleaning program during operating
hours?
53) Is area in good order free of tripping hazards and
obstructions?
54) Are electrical panels unobstructed and clearly marked? Are
they kept closed?
55) Are hood systems, filters and ranges clean and is a daily
cleaning program in effect?
56) Are the hood fire extinguishing systems inspected at least
annually as evidenced by a dated inspection tag?
57) Are manual fire extinguisher controls accessible?
58) Are employees wearing low-heeled, appropriate footwear?
59) Are walk-in coolers and refrigerators at the required
temperatures?
 Oriental Hospitality Consultants – OrientalHospitality.com
SEVERITY
ITEMS TO BE INSPECTED OK COMMENTS
A B C
60) Are floors clean and free of defects?
61) Are floor drains in working order?
62) Is there a routine cleaning program?
63) Are all equipments inspected on a regular basis?
DISHWASHING AREAS:
64) Is other food processing equipment, such as grinders, slicers,
choppers, mixers etc. inspected daily?
65) Are walkways free of obstructions and congestion?
66) Are floor mats placed in wet areas and in front of wash
stations and are they in good condition?
67) Do garbage disposals have rubber guards that prevent
flatwear etc. from entering the disposal?
68) Are stacking and storage areas kept clean and orderly?
69) Is trash emptied regularly, or often enough to prevent
unnecessary build up?
70) Are workers equipped with aprons and gloves? Are rubber
boots issued for areas that are extremely wet?
STORAGE AREAS:
71) Is area well illuminated?
72) Is floor free of defects and is it slip resistant?
73) Are shelves sturdy with no evidence of weakening?
74) Are heavy items stored on middle to low shelves with lighter
items on higher shelves?
75) Is storage (stacking) kept at least 18” below sprinkler heads?
76) Are fire exits and aisles free of obstructions? Are exits
illuminated and clearly marked?
77) Are employees trained in proper lifting techniques?
78) Are there a sufficient number of handcarts and lifting devices
and are they sturdy with good wheels?
GUEST FLOORS:
79) Are floors / carpets in good condition, free of slipping and
tripping situations?
80) Are fire exits clearly marked with illuminated signs?
81) Are fire exit stairwells free of obstructions and well lighted?
82) Do fire exit doors open freely and are door closure devices
working smoothly?
83) Are fire extinguishers inspected regularly as indicated by a
tag and is their location clearly marked?
GUEST ROOMS:
84) Do door locks operate as they should?
85) Are evacuation instructions posted on the rear of each guest
room door?
86) Are the Innkeepers Statues displayed in a conspicuous
location?
87) Are there any frayed, broke, taped or spliced electrical
cords?
88) Is bathroom outlet ground-fault protected?
89) Is room carpet / floor in good condition, free of tripping,
slipping conditions?
90) Is guest room furniture sturdy and free of sharp edges, splinter
or protrusions?
91) Are guest room windows restricted from opening so wide that
children or adults could pass through?
SECURITY:
92) Are guest room keys inventoried daily?
93) Are perimeter fire exits locked from the outside to prevent
unauthorized entry?
 Oriental Hospitality Consultants – OrientalHospitality.com
SEVERITY
ITEMS TO BE INSPECTED OK COMMENTS
A B C
94) Are employees instructed to alert management to the
existence of suspicious persons or activity?
95) Are guests advised to lock valuables in safe deposit boxes or
in-room safes?
96) Are guests requesting additional room keys after check-in
asked to show identification?
SWIMMING POOL:
97) Are pool rules conspicuously posted?
98) Are age limits strictly enforced?
99) Is the pool depth marked on the top edge and side of the
pool in both feet and meters along with NO DIVING signs or
symbols?
100) Is the pool water chemically checked daily and
documented?
101) Is pool deck cleaned often and free of tripping situations?
102) Is required equipment, life pole and life ring, visible and
within reach?
103) Is there a telephone at poolside and an emergency number
posted?
104) Are provisions made that will keep small children from
entering the pool area?
105) Is there a standard requiring hotel staff to make frequent
checks at the pool area during all hours?
106) If a Jacuzzi is present, is the water temperature set at a
maximum of 102 degrees F, checked daily and
documented?
107) Is water chemically checked daily and documented?
EXERCISE ROOM:
108) Are rules conspicuously posted?
109) Are age limits strictly enforced?
110) Is the floor surface free of tripping situations?
111) Is all the equipment free of defects that could cause injury?
112) Are OUT OF ORDER signs posted on equipment that is not
working? Is it scheduled for repair?
113) Does equipment have instructions for use posted near or on
each machine?
114) Can area be secured?
115) Is area illuminated?
116) Does a standard exist that requires staff to make frequent
checks of the area?
Oriental Hospitality Consultants – OrientalHospitality.com
ACTION PLAN

CORRECTIVE ACTION PERSON RESPONSIBLE DUE DATE COMPLETED