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Checklists, logs and guides for a well-run place

Run your place at its best.

The checklists, logs and guides that good operators use to run the open, the close, the clean and the checks. The know-how of people who do this well, ready for your team to use. Print them or open them on your phone.

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Safety · Checklist

Fire Extinguisher Monthly Check

0/5
  • In its place and clearly visible
  • Pin and tamper seal intact
  • Pressure gauge in the green
  • Service label still in date
  • Checked, dated and signed off
Upkept · SafetyAll checks done

Built on guidance from

Food Standards AgencyHSEGOV.UKBritish Standards
01

Pick a template

Choose the check you need, from a clean kitchen to a guest-ready room.

02

Print it or pocket it

Pin it up as a printout, or open it on your phone and tick away.

03

Get it done

Work down the list, nothing missed, and a record you can show anyone.

The film

The way good places run.

Print it, or pocket it

The same checklist, on the wall or in your pocket.

Pin the printed sheet in the back of house, and the exact same checklist opens on a phone so anyone can tick it off on the move. No app, no login, no faff.

  • Prints sharp in plain black and white
  • Opens and ticks off on any phone
  • Plain enough for a brand-new starter

Rooms

Hotel Room Checklist

0/6
  • Strip the bed to the mattress and inspect every layer: reject the room if any sheet, pillowcase, or duvet cover has a stain, a mark, a hair, or a damp patch, or if the mattress protector is torn or discoloured. Linen must be fresh for every new guest and changed at least once a week for a staying guest, even if they do not ask (VisitEngland and AA hotel standards).
  • Press each pillow and the duvet through the cover and smell them: if the insert itself is stained through or smells, take it out of service, not just the cover. Inserts are the item most often reused unwashed between guests because they are hidden inside covers.
  • Check under the bed, inside every drawer, and the full wardrobe (including the shelf and floor) using a torch or the main light: remove any previous-guest belongings, food, rubbish, or dust. These are the spots most often skipped on a fast turn and the first ones guests open.
  • Wipe every high-touch surface with a fresh disinfectant wipe and let it air dry: TV remote, phone handset, light switches, thermostat or aircon panel, both door handles, and the kettle handle. These carry the most hand contact and are the first things skipped under time pressure.
  • If the room has been empty for seven days or more, run the basin tap, bath tap, and shower on full for at least two minutes each before releasing it, and log the date, room number, and your name. Stagnant water in unused rooms is the main Legionella risk in hotels (HSE HSG274 Part 2, flushing of infrequently used outlets).
  • Run the shower and hold your wrist under it: hot water should feel properly hot (the standard is at least 50C at the outlet within one minute), and the cold tap should run genuinely cold (below 20C within two minutes). If hot runs lukewarm or cold runs warm, log it and report to maintenance; do not release the room.
All checks done

More than checklists

Everything your place runs on, in one set.

The daily checks are only half the job. You also keep records and train the team, the things a well-run place never lets slip. Upkept covers all three, in the same clear style.

Checklists & guides

The everyday jobs, written so anyone can follow them. Opening, closing, cleaning, room checks and the rest.

Browse templates

Forms & registers

The records you are meant to keep, ready to fill in: accident and COSHH forms, the fire safety logbook, the training matrix and more.

See the records

Toolbox talks

Five-minute team briefings you read out and sign off, so you can show the training actually happened.

See the talks

Why not just make your own?

Better than a Word doc you cobbled together.

A Word doc

Upkept

Time to set up
Hours of formatting and Googling
Ready in under a minute
Based on current guidance
Whatever you remember
Sourced from FSA, HSE & fire-safety guidance
Looks professional
Home-made and inconsistent
Clean, sharp and consistent
Works on a phone
Not really
Prints sharp and opens on any phone
Kept up to date
Up to you to remember
Free updates when the rules change
Cost
Hours of your time, or £400+ a day for a consultant
Free to start, a full sector pack from £99

No app. No login. No subscription.

The subscription apps lock the same documents behind £30 a user every month. Upkept gives you the checklist, log or register as a clean PDF you own outright, built on real UK guidance, and kept up to date for free.

Real checklists, not filler

Every check is written to actually be useful.

No padding, no jargon. Each one is grounded in real UK guidance, from food hygiene to fire safety, and written so a normal person can pick it up and follow it.

Cleaning

Kitchen Cleaning Checklist

  • Before service, check every fridge and chilled display reads 8C or below (the legal maximum) and freezers read -18C or below
  • Before prep, take the right colour board and knife for the job: red for raw meat and poultry, blue for raw fish, green for salad, fruit and herbs, brown for raw vegetables, yellow for cooked meat, white for dairy and bakery, purple for allergen or free-from prep
  • Clean and sanitise food-contact surfaces in two stages, and always between raw and ready-to-eat tasks
  • At the start, middle, and end of service, sanitise the hand-touch points that get missed because they do not look dirty: tap handles, fridge and oven door handles, bin lids, light switches, and door push-plates
  • Change your cleaning cloth and refresh your sanitiser bucket through the shift

10 checks · PDF + phone

Safety

Fire Door Check

  • Confirm it is meant to be a fire door and log the label
  • Check the door leaf and frame for damage
  • Measure the gap down both sides and across the top
  • Check the gap under the door
  • Check the intumescent and smoke seals all the way round

11 checks · PDF + phone

Rooms

Hotel Room Checklist

  • Strip the bed to the mattress and inspect every layer: reject the room if any sheet, pillowcase, or duvet cover has a stain, a mark, a hair, or a damp patch, or if the mattress protector is torn or discoloured
  • Press each pillow and the duvet through the cover and smell them: if the insert itself is stained through or smells, take it out of service, not just the cover
  • Check under the bed, inside every drawer, and the full wardrobe (including the shelf and floor) using a torch or the main light: remove any previous-guest belongings, food, rubbish, or dust
  • Wipe every high-touch surface with a fresh disinfectant wipe and let it air dry: TV remote, phone handset, light switches, thermostat or aircon panel, both door handles, and the kettle handle
  • If the room has been empty for seven days or more, run the basin tap, bath tap, and shower on full for at least two minutes each before releasing it, and log the date, room number, and your name

12 checks · PDF + phone

Kitchen

Fridge & Freezer Temperature Log

  • Write the actual temperature as a number in degrees C for every fridge, chiller and freezer
  • Check and record each fridge and chiller at least twice a day: once at or before opening (this catches an overnight failure before you load food) and once during or after your busiest service
  • Take the reading with a probe thermometer, not the unit's built-in display
  • Fridges and chillers must read 8C or below
  • Freezers must read -18C or below

11 checks · PDF + phone

Daily

Closing Checklist

  • Read every fridge and chill display and write the actual number in the diary, not a tick
  • Cool any hot food left from service before it goes in the fridge
  • Date-label everything opened or prepped that is staying in the fridge: today's date plus a use-by date from your food safety plan (most cooked food keeps 2 to 3 days chilled; opened raw meat, follow the supplier label or 1 to 2 days)
  • Update the allergen information for any special or substituted dish served today
  • Turn off every gas appliance at its isolation valve, not just the control knob, and check each burner, grill, and pilot is fully out

10 checks · PDF + phone

Made for the places people walk into.

Kitchens, guest rooms, front of house, and everywhere that has to look after itself.

Kitchens & cafes
Kitchens & cafes
Guest rooms
Guest rooms
Front of house
Front of house

Start with these

Popular templates.

See all 56 templates
Free

Fire Extinguisher Monthly Check

A discharged or depressurised extinguisher found during a real fire is no better than having no extinguisher at all. The monthly visual check catches the common pre-failure states (lost pressure, broken tamper seal, blocked access, overdue service) before they matter, and it gives the responsible person the maintenance records the Regulatory Reform (Fire Safety) Order 2005 requires.

FreeView
Cleaning

Kitchen Cleaning Checklist

A signed cleaning record is the main evidence an Environmental Health Officer uses to decide whether your kitchen is clean every day, not just on inspection day. Done properly, this routine stops the four things that sink hygiene ratings and trigger enforcement: cross-contamination between raw and ready-to-eat food, allergen cross-contact, grease fires in the extract system, and pest infestations.

£14View
Rooms

Hotel Room Checklist

A proper room check before you release a room to the next guest catches the faults that drive complaints, refunds, bad reviews, and repeat cleans. It also keeps the operator on the right side of fire safety law and HSE Legionella rules, so a missed self-closer or a stagnant tap does not become an enforcement notice or an illness.

£14View
Free

Opening Checklist

A proper opening check, done before the first customer or the first food is touched, is your strongest defence against a poor Food Hygiene Rating, a customer falling ill, or an enforcement notice. The Environmental Health Officer scores how well you manage safety every day, not just on inspection day, so a signed daily record that proves you check temperatures, allergens and sickness exclusion is what protects the rating and the business.

FreeView

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The founder of Upkept

From the founder

After more than a decade in hospitality operations, I watched the people who actually run kitchens, hotels and venues get handed almost nothing useful. The good tools are locked inside expensive software, and the free stuff is generic or out of date. So I do the digging, check everything against the official guidance, and write it so anyone on your team can pick it up and get it right. If it is on the site, it is because it genuinely helps.

Founder, Upkept

30day

30-day money-back guarantee

If a checklist genuinely didn't make your job easier, you can claim a full refund within 30 days of buying it.

How to claim

No conditions, and no form to fill in. If it didn't make the job easier, email us within 30 days for a full refund, no questions asked. If you have a moment to tell us what fell short that helps us make it better, but it is never a condition of your refund.

What you can count on

Real, honest, and built to be trusted.

We're a new brand, so there are no customer reviews here yet, and we won't invent any. Here's what we genuinely stand behind, and if a document earns its place in your day, you can be the first to tell us.

Grounded in real guidance

Food Standards Agency

Safer Food Better Business

HSE

First aid & workplace welfare

GOV.UK fire safety

Fire Safety Order 2005

British Standards

BS 5306 · 5266 · 8599

Good to know

Questions, answered.

Are these up to date with UK rules?

Yes. Every template is built on current official guidance, from the Food Standards Agency, HSE and GOV.UK fire safety to the relevant British Standards, and the source is shown on each one. When the guidance changes, we update the template and you get the new version free.

How do I get them after I buy?

Instantly. The download is ready the moment you check out, and we email you a copy too. No account to set up, no waiting.

What format are they in?

A clean, one-page PDF. It prints sharp in plain black and white to pin on the wall, and the same checklist opens and ticks off on any phone.

Is it a subscription?

No. Every template, pack and the bundle is a one-off payment. Buy it once and it is yours, including the free updates.

Can I use them across more than one site?

Yes. Buy once and use them across your own kitchens, rooms and venues. They are licensed for your own business to use as much as you like.

Do these help my team do things the right way?

That is the whole point. Each one is a clear, step-by-step guide to a job, built on the right official guidance and written so a brand-new team member can follow it and get it right. Staying on the right side of the rules comes as a happy side effect of doing the job properly.

What if they are not right for me?

You are covered by a 30-day money-back guarantee. If they don't make your checks simpler, email us and we will refund you in full, no questions asked.

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