3-in-1 Inspection Notepads

A practical, inspection‑ready tool that combines three essential mini notepads in one bundle, designed to help food facilities capture findings, guide checks, and record measurements during every inspection or spot‑check.

What’s inside:

This bundle gives you three side‑by‑side mini pads for a complete inspection workflow:

1. Findings & Follow‑up:

• Space for a quick summary of observations
• Corrective action plan fields
• Recommendations or next steps

This keeps issues visible and action‑oriented, supporting timely follow‑up.

2. Checklist Reminder:

• Short, high‑impact list of key areas to verify, such as hygiene, storage & segregation, pest control, cleaning schedules, temperature control, and more
• Quick tick boxes for immediate use.

Great for keeping the inspector or supervisor focused on the most critical controls without needing to flip pages.

3. Measurements & Tests Log:

• Dedicated spots to record temperature readings, sanitizer or chlorine levels, ATP swabs, water TDS, frying oil checks, and similar tests
• Space for multiple measurements per sheet
• Ideal for documenting the actual numbers that support your findings, corrective actions, and verification steps.

Why this is useful:

• Supports audit-readiness and HACCP‑style control. It helps teams document non‑conformities, corrective actions, and monitoring results in one place—aligned with the principle of corrective action and record‑keeping outlined in HACCP guidance.
• Fast, clear, and portable for on‑site use in kitchens, warehouses, transport checks, or any food handling area.
• Easy to train staff: the layout prompts what to observe, what to act on, and what to measure—without lengthy forms.

Key features:

• Clean, professional design suitable for food facilities and inspectors
• Designed for daily or periodic inspections, internal audits, or supervisory spot‑checks
• Works well as a standalone pad or as part of a broader set of Food Grade inspection tools and labels

Ideal for:

• Restaurant and café supervisors
• Central or industrial kitchen managers
• Catering operations and hotel food teams
• Food production or processing facilities
• Internal auditors and third‑party inspectors

Use this 3‑in‑1 pad to keep inspections structured, evidence‑based, and action‑driven—right at the point of observation.