How to be prepared for an Inspection in a Hospitality Establishment?

If you are the owner or manager of a hospitality establishment – whether you run a restaurant, café, bar, or any other type of establishment – you must keep one thing in mind: an inspection can take place at any time. When that happens, the most important thing is to be prepared, because irregularities can lead to unpleasant situations, fines, or even temporary closure of the venue.

Below is a practical guide to help you make sure that everything in your venue complies with the law.

1. SIGN AT THE ENTRANCE – FIRST IMPRESSIONS MATTER

At the entrance to the venue, you must display:

• category designation,
• company name and venue name,
• working hours

2. CLEARLY MARKED ROOMS

All rooms must be properly labeled:

• restrooms for women and men,
• kitchen,
• storage,
• utility rooms

3. ALL DOCUMENTS IN THE VENUE

You must always keep your operating permit in the venue.
It cannot be at home or with your accountant – it must be available on-site during every inspection.

4. CASH REGISTER – MANDATORY EQUIPMENT

The fiscal cash register must be registered and functional, and every receipt must be issued properly.
No exceptions.

5. MENU – IN PHYSICAL FORM

QR codes and digital menus are practical, but they are not enough.
You must have printed menus in a quantity that matches the number of tables in your venue.

6. EXPIRATION DATES AND LABELS UNDER CONTROL

All products must have:

• clearly visible expiration dates,
• manufacturer’s labels.
  In the kitchen, it is mandatory to have standardized dish recipes with precise measurements.

7. COMPLAINTS BOOK – A REQUIRED ITEM

The complaints book must be:

• certified,
• easily accessible to guests,
• accompanied by a clearly displayed notice on how to file a complaint.

8. LEGAL NOTICES

It is necessary to display, in a visible place:

• prohibition of serving alcohol to persons under 18,
• prohibition of smoking in indoor areas.

9. ACCESS FOR PERSONS WITH DISABILITIES

The venue must have access for persons with disabilities – at least one ramp, if no other solution is possible.

10. NOISE PROTECTION

If you operate late at night, it is necessary to provide noise protection so as not to disturb public order and peace.

11. ORGANIZATION OF EMPLOYEES

Each employee must have:

• a uniform,
• a badge with their first and last name, and job position.

Additionally, a venue manager must be appointed.

12. FIRE SAFETY AND HYGIENE

• Fire extinguishers are mandatory.
• Trash bins must be closed and equipped with pedals.

WHAT IF THE INSPECTOR FINDS IRREGULARITIES?

If irregularities are found during the inspection, the inspector may impose a fine or even temporarily close the venue until all deficiencies are corrected.

That is why it is important not to rely on luck, but to arrange everything required by law in advance.