Hygiene first.Always.

Our audits highlight who truly maintains hygiene, freshness, and safety—so you can choose with confidence, not risk.

Dine smart. Dine safe.    

  • Daily cleaning schedule available
  • Approved disinfectants used
  • Surfaces sanitized frequently
  • Utensils cleaned and air-dried
  • No grease buildup
        View How is done
 

 

  • Separate cutting boards (veg/non-veg)
  • Proper cooking temperature maintained
  • No cross-contamination
  • Clean utensils used
  • Food covered during prep

 

  • No cockroaches, rodents, flies visible
  • Pest control AMC in place
  • Traps & bait stations installed
  • Entry points sealed
  • Pest activity log maintained.

  • Safe potable water used
  • RO/filter system maintained
  • Water test reports available
  • No leakage or stagnation

  • Equipment cleaned after use
  • No rust/damage
  • Preventive maintenance done
  • Calibration (if needed)

  • Proper ventilation/exhaust system
  • Adequate lighting
  • Anti-skid flooring
  • Drainage system clean & covered
  • Walls/ceilings clean, no mold.

  • Fridge: 1°C – 5°C
  • Freezer: -18°C or below
  • Temperature log maintained
  • No overloading
  • Regular cleaning of fridge.

  • Raw & cooked food stored separately
  • FIFO followed (First In First Out)
  • Proper labeling (date, item name)
  • Storage off the floor (min 6 inches)
  • Airtight containers used
  • Expiry date monitoring.
Truly

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