Back

Golf Clubhouse Inspection Checklist

Use this clubhouse inspection checklist to assist in maintaining the items that change from day to day.
MaintainX
07/21/2022

Golf Clubhouse Inspection Checklist

Use this clubhouse inspection checklist to assist in maintaining the items that change from day to day.

    General housekeeping

    Combustibles removed from designated smoking areas

    • Pass
    • Flag
    • Fail

    Floors clear of spills, cracks, or other tripping hazards

    • Pass
    • Flag
    • Fail

    Weeds/combustibles removed next to building (over 20’)

    • Pass
    • Flag
    • Fail

    Sidewalks clear of cracks, ice, and slip, trip, and fall hazards

    • Pass
    • Flag
    • Fail

    Stairway treads, railings secured

    • Pass
    • Flag
    • Fail

    Stairwells clear and well lit

    • Pass
    • Flag
    • Fail

    Floor mats in good condition

    • Pass
    • Flag
    • Fail

    Employee areas well marked

    • Pass
    • Flag
    • Fail

    Fire protection/Life safety

    Extinguishers visible, unobstructed, inspected, tagged, and charged

    • Pass
    • Flag
    • Fail

    Emergency phone numbers posted

    • Pass
    • Flag
    • Fail

    Incident reporting protocol in place

    • Pass
    • Flag
    • Fail

    Emergency lighting maintained, exits illuminated for emergencies

    • Pass
    • Flag
    • Fail

    Fire alarm tested and drills performed regularly

    • Pass
    • Flag
    • Fail

    Exits clear, marked visibly, unlocked

    • Pass
    • Flag
    • Fail

    Panic hardware or door alarms provided and in working order

    • Pass
    • Flag
    • Fail

    Emergency evacuation routes clearly posted

    • Pass
    • Flag
    • Fail

    Flammable liquids stored, handled, and dispensed in a safe manner

    • Pass
    • Flag
    • Fail

    Electrical hazards

    Switches/junction boxes covered

    • Pass
    • Flag
    • Fail

    No exposed wires/connections

    • Pass
    • Flag
    • Fail

    Portable electric tools grounded and polarized

    • Pass
    • Flag
    • Fail

    GFCIs provided within 3 feet of water sources

    • Pass
    • Flag
    • Fail

    Minimum 3-feet clearance maintained in front of electrical panels

    • Pass
    • Flag
    • Fail

    Surge protection provided for electronic equipment

    • Pass
    • Flag
    • Fail

    Heating and ventilation

    Units checked annually by qualified contractor

    • Pass
    • Flag
    • Fail

    Inspection certificates on file

    • Pass
    • Flag
    • Fail

    Clearance at least 3 feet from all combustibles to ventilation system and heated equipment

    • Pass
    • Flag
    • Fail

    Locker rooms

    Lockers and storage areas free of hazards

    • Pass
    • Flag
    • Fail

    Mirrors are in good condition, no chips

    • Pass
    • Flag
    • Fail

    Showers are clean, tiles secured

    • Pass
    • Flag
    • Fail

    Floors clean, dry, and in good condition

    • Pass
    • Flag
    • Fail

    Pro shop

    Floors clear of slip and trip hazards

    • Pass
    • Flag
    • Fail

    Display racks free of hazards

    • Pass
    • Flag
    • Fail

    No display racks in aisles

    • Pass
    • Flag
    • Fail

    Counter top displays not hanging off edge of counter

    • Pass
    • Flag
    • Fail

    Boxes and packaging removed from area

    • Pass
    • Flag
    • Fail

    Vending machines

    Machines securely fastened to wall

    • Pass
    • Flag
    • Fail

    Machines electrically grounded, no damaged cords

    • Pass
    • Flag
    • Fail

    Food service and bar areas

    Floor clear of tripping hazards, clean and dry

    • Pass
    • Flag
    • Fail

    Changes in floor elevation well lit

    • Pass
    • Flag
    • Fail

    Counter tops, tables, tools, and chairs in good condition

    • Pass
    • Flag
    • Fail

    Utensils in good condition

    • Pass
    • Flag
    • Fail

    Glassware in good condition

    • Pass
    • Flag
    • Fail

    Kitchen

    Food receiving area is clean

    • Pass
    • Flag
    • Fail

    Kitchen is free of insects and rodents

    • Pass
    • Flag
    • Fail

    All inspection reports on file

    • Pass
    • Flag
    • Fail

    Supplies stored off the floor

    • Pass
    • Flag
    • Fail

    Non-food items separate from food items

    • Pass
    • Flag
    • Fail

    Food stored in original containers and labeled

    • Pass
    • Flag
    • Fail

    Toxic materials/cleaning supplies stored separately

    • Pass
    • Flag
    • Fail

    Shelving is clean

    • Pass
    • Flag
    • Fail

    Floor is clean and free from trash

    • Pass
    • Flag
    • Fail

    Hot foods are 140 degrees or hotter

    • Pass
    • Flag
    • Fail

    Thermometers are being used and good condition

    • Pass
    • Flag
    • Fail

    Temperature records are updated

    • Pass
    • Flag
    • Fail

    Utensils are in good condition

    • Pass
    • Flag
    • Fail

    Cutting boards separated for vegetables and meat

    • Pass
    • Flag
    • Fail

    Cooking area free of all grease and accumulation

    • Pass
    • Flag
    • Fail

    Food preparation surfaces clean and sanitized

    • Pass
    • Flag
    • Fail

    Aisle space is maintained

    • Pass
    • Flag
    • Fail

    Gloves being used

    • Pass
    • Flag
    • Fail

    Hairnets being used

    • Pass
    • Flag
    • Fail

    Sanitation records up to date

    • Pass
    • Flag
    • Fail

    Dishwasher sprayer is clean and unclogged

    • Pass
    • Flag
    • Fail

    Workstation in dish room is clear of obstacles

    • Pass
    • Flag
    • Fail

    Refrigerated foods are kept at 45 degrees or colder

    • Pass
    • Flag
    • Fail

    Frozen food is kept at 0 degrees

    • Pass
    • Flag
    • Fail

    Freezer coils are free of frost

    • Pass
    • Flag
    • Fail

    Cooking equipment

    Food is free of spoilage

    • Pass
    • Flag
    • Fail

    Units are clear of mold and odor

    • Pass
    • Flag
    • Fail

    Filters are cleaned

    • Pass
    • Flag
    • Fail

    Ventilation and hoods are cleaned on a regular basis

    • Pass
    • Flag
    • Fail

    Fire suppression system is maintained semi-annually

    • Pass
    • Flag
    • Fail

    A K-type fire extinguisher is present and maintained

    • Pass
    • Flag
    • Fail

    Items noted for improvement

    Signature

    Click here to sign

    Date

    Corrective action taken

    Correction by

    Date

    Final inspection by

    Date

    Reference: https://static.nationwide.com/static/nw-golf-clubhouse-checklist-hires.pdf?r=55

    Source: MaintainX (Community Member)

    Please note that any procedure, checklist, or other document available in the MaintainX Procedure Hub is provided for general education and information only and does not constitute legal, medical, or financial advice. MaintainX makes the materials available AS IS and AS PROVIDED, without warranties of any kind. By downloading or using any such materials, you assume the risk that they may not be appropriate for your specific situation and agree that you are solely responsible for any such use, including compliance with applicable law and with meeting any conditions of product warranties.