Closing Safety Check: How to Complete This Daily Safety Verification

Why closing safety checks matter

What happens after you leave determines whether you return to a safe building or an emergency. Closing checks address three main concerns:

Fire prevention

Most fires in hospitality premises start when the building is unoccupied. Risks include:

• Cooking equipment left on — The most common cause of commercial kitchen fires
• Electrical faults — Equipment left energised when not needed
• Ignition sources near fuel — Forgotten candles, hot equipment near combustibles
• Waste accumulation — Rubbish providing fuel for any ignition

Closing checks systematically eliminate these risks.

Security

An improperly secured building invites problems:

• Break-ins — Unlocked doors and windows provide easy access
• Theft — Unsecured valuables are vulnerable
• Vandalism — Accessible buildings attract damage
• Liability — If someone enters and is injured, you may be liable

Closing checks ensure proper security measures are in place.

Handover

The opening team needs to know about:

• Unresolved issues — Equipment problems, maintenance needs
• Incidents — Anything that happened during the day
• Special circumstances — Deliveries expected, contractors arriving, events scheduled

Closing checks capture this information.

Frequency and timing

Frequency

Closing safety checks should be completed every day that the premises have been occupied. No exceptions.

This includes:

• Normal trading days
• Event days
• Days with reduced operations
• Days when only back-of-house work occurred

Timing

Complete the check after all customers have left and service is finished, but before the last person leaves. The check should be the final activity before securing the building.

Who does the check

Typically completed by:

• The closing manager or supervisor
• A designated key holder
• The last person leaving the premises

The person must have authority to make decisions about outstanding issues and responsibility for proper building security.

How to complete the check

1. Closing safety checks

Work through the checklist, verifying each element of safe closure.

Why it matters:

The checklist ensures nothing is missed. At the end of a long day, it is easy to forget steps. A structured checklist provides consistency regardless of how tired you are.

What good answers look like:

Every item should be checked and ticked when complete. Items you cannot tick indicate outstanding issues requiring attention or handover.

How to answer this for yourself:

Work through each item:

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All customers and non-essential staff have left

Verify the building is clear of people who should not be there overnight.

Why this matters: You cannot secure a building with people still inside. Someone locked in creates legal, safety, and practical problems.

What to look for:

• All customer areas checked and empty
• All toilets checked
• All staff areas checked
• Delivery areas and back-of-house verified clear
• Only designated closing staff remain

Common issues: Customer in toilet not noticed. Staff member working late not aware of closure. Delivery person still on premises.

Process: Walk through all areas. Check toilets (call out before entering). Verify all non-closing staff have clocked out.

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All areas checked (including toilets, storage)

Physically walk through every area of the premises.

Why this matters: Issues in unvisited areas go unnoticed. A walk-through catches problems — water leaks, equipment running, doors left open.

What to look for:

• Every room visited
• Toilets checked (and flushed/clean for morning)
• Storage areas secure
• Staff areas clear
• External areas observed

Common issues: Toilet not checked — customer locked in. Storage room door left open. Equipment left running in unused area.

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Cooking equipment switched off

Verify all cooking equipment is off and safe.

Why this matters: Kitchen equipment left on is the primary cause of commercial kitchen fires. Fryers, grills, ovens, and ranges can all cause fires if left energised.

What to look for:

• All hobs and burners off
• Ovens and ranges off (not just turned down)
• Fryers off and pilot lights extinguished
• Grills and salamanders off
• Heat lamps off
• Coffee machines in appropriate state
• Microwaves and toasters off

Common issues: Oven left on low. Fryer pilot left burning. Heat lamp left on. Equipment turned down but not off.

Critical: If you are unsure whether equipment is off, check physically. A dial pointing to "off" should be verified by confirming the equipment is actually cold (after cooling) or not energised.

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Gas supply isolated (if required overnight)

If your procedures require gas isolation overnight, verify it is done.

Why this matters: Gas leaks in empty buildings can accumulate to explosive levels. Isolation eliminates this risk.

What to look for:

• Gas isolation valve closed (if required by your procedures)
• Pilot lights extinguished if gas isolated
• Equipment showing no residual gas flow

Note: Not all premises isolate gas overnight — this depends on your procedures and risk assessment. Know what your premises requires.

Common issues: Isolation valve not fully closed. One piece of equipment still supplied.

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Non-essential electrical equipment switched off

Turn off equipment that does not need to run overnight.

Why this matters: Electrical equipment can cause fires through faults. Equipment switched off cannot cause electrical fires. It also saves energy.

What to look for:

• Kitchen equipment off (except refrigeration)
• Entertainment equipment off (screens, music systems)
• Point of sale equipment in appropriate state
• Office equipment off
• Non-essential lighting off

What stays on:

• Refrigeration
• Freezers
• Security systems
• Fire alarm systems
• Emergency lighting (charging)
• Equipment specifically required overnight

Common issues: Glass washer left on. Coffee machine left on. TV or music system running. Office computers left running.

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Tills cashed up and secured

Verify cash handling is complete and secure.

Why this matters: Unsecured cash is a theft target and temptation. Proper cash handling protects the business and removes risk.

What to look for:

• Tills cashed up according to procedure
• Cash secured in safe
• Float prepared for morning (if applicable)
• Till drawers left open (to show they are empty — many businesses do this)
• POS systems closed correctly

Common issues: Cash left unsecured. Till not properly closed. Float left in accessible location.

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Waste disposed of correctly

Verify rubbish is properly managed.

Why this matters: Waste is fuel for fires. Waste left inside buildings or near the building creates fire risk. It also attracts pests.

What to look for:

• Internal bins emptied
• Waste taken to external bins
• External bins closed and in designated area
• No rubbish left near building
• Cardboard recycling in appropriate location

Common issues: Rubbish bags left by back door. Bins overflowing. Cardboard left inside.

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External areas secured (bins, furniture)

Secure anything outside that could be stolen, moved, or cause problems.

Why this matters: Unsecured external items can be stolen (furniture), blown around (wind damage), or used to facilitate break-ins.

What to look for:

• External furniture secured or brought inside
• Bins in designated location
• Gates secured
• External lights appropriate (on or off per procedure)
• Parasols down and secured

Common issues: Furniture left out overnight. Bins left by entrance. Gate left open.

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All windows secured

Check all windows are closed and locked.

Why this matters: Open windows are entry points for intruders and weather. They can also create drafts that spread fire.

What to look for:

• All windows closed
• Window locks engaged where fitted
• No windows propped open and forgotten
• Roof lights/skylights secure

Common issues: Kitchen window left open for ventilation. Office window left cracked. Bathroom window not secured.

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All doors locked

Verify all doors are properly secured.

Why this matters: Unlocked doors invite break-ins. Proper door security is fundamental to premises protection.

What to look for:

• All external doors locked
• All locks engaged (not just pulled closed)
• Fire exits secured for external access (while remaining openable from inside during occupied hours — but now no one is inside)
• Internal doors in correct position (some should be closed for fire compartmentation)

Common issues: Door slammed but not locked. Secondary lock not engaged. Fire exit chain not secured.

Note: Fire exits can be secured with external locks overnight when the building is unoccupied. They must be unlocked before anyone occupies the building.

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Alarm system activated

Set the intruder alarm if you have one.

Why this matters: An alarm deters intruders and provides notification of entry. Failing to set it leaves the building unprotected.

What to look for:

• Alarm set correctly
• All zones included
• Exit procedure followed correctly
• System confirmed as armed

Common issues: Alarm not set due to rushing. Wrong zones selected. Forgot to complete setting procedure.

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Keys secured appropriately

Manage keys correctly at close.

Why this matters: Keys left in accessible locations create security risk. Key management procedures protect access to the building.

What to look for:

• Building keys in your possession or secure location
• No keys left on premises that should not be
• Key box secured (if applicable)
• Handover of keys completed if different person opening

Common issues: Keys left on counter. Keys not handed over. Spare keys accessible.

Common mistakes (and how to avoid them):

• Rushing through the checklist — Take time to actually check each item
• Checking from memory — Physically verify, do not assume
• Skipping areas — Walk through the entire premises
• Leaving issues for tomorrow — Address what you can now

Best practices to follow:

• Walk a consistent route that covers all areas
• Check equipment physically (touch, observe), not just look
• Do the check before you are exhausted if possible
• Have someone double-check if two people are closing
• Use the checklist even if you have done it a thousand times

2. Premises secured?

Record whether the premises are fully secured.

Why it matters:

This is the final verification that the building is ready to be left overnight. It provides a clear record that proper closure was achieved.

What good answers look like:

• Yes - fully secured — All checks complete, all security measures in place, no outstanding issues.
• No - outstanding issue — Something could not be completed or requires handover.

How to answer this for yourself:

Consider:

• Would you be comfortable leaving the building as it is?
• Have all fire prevention measures been taken?
• Is the building secure against intrusion?
• Is there anything the opening team needs to know?

What triggers "No":

• Security measure could not be completed (lock broken, alarm faulty)
• Equipment issue that could not be resolved (refrigeration problem)
• Outstanding situation requiring handover (expecting early delivery)
• Something that needs communicating to the morning team

Common mistakes (and how to avoid them):

• Saying "Yes" when there are known issues — Use "No" to flag any outstanding matters
• Not recording issues — Outstanding matters need documenting
• Assuming someone else will handle it — Document and communicate

Best practices to follow:

• "No" does not mean failure — it means communicating important information
• Any "No" should have clear notes explaining the situation
• Serious issues should be escalated, not just noted
• The opening team should review closing notes

3. Issues or handover notes

Record any issues for the opening team, maintenance required, or items that could not be completed.

Why it matters:

This creates continuity between closing and opening. Issues noted at close inform the opening team what to expect and what action is needed.

What good answers look like:

For fully secured with no issues:

• "All secure, no issues" or blank if everything is normal

For issues or handover:

• "Walk-in fridge temperature slightly high at close (7°C). Monitored for an hour, stable. Opening team should check temperature first thing."
• "Rear door lock not engaging smoothly — needs maintenance. Door secured with internal bolt as backup tonight."
• "Early delivery expected 6am tomorrow — have notified opening manager. Delivery to call mobile on arrival."
• "Light out in customer toilet — bulb needed. Torch left in cupboard if needed before fixed."
• "Incident with customer tonight (verbal altercation). Incident report completed. May need follow-up from manager."

How to answer this for yourself:

Record anything the opening team needs to know:

• Equipment issues or concerns
• Expected arrivals (deliveries, contractors)
• Things that could not be completed
• Incidents or situations needing follow-up
• Anything unusual

Common mistakes (and how to avoid them):

• Not recording important information — Write it down, do not assume you will remember or they will notice
• Being too vague — Be specific about what the issue is and what needs doing
• Not escalating serious issues — Some things need a call now, not a note

Best practices to follow:

• Write as if the opening person knows nothing about the situation
• Include what action is needed, not just what the problem is
• Note any temporary measures in place
• Reference incident reports or other documentation where relevant
• Ensure opening team actually sees closing notes (system or verbal handover)

Fire prevention at close

Fire prevention deserves special emphasis in closing checks. The majority of hospitality premises fires occur when buildings are unoccupied.

Heat sources

Eliminate all unnecessary heat sources:

• All cooking equipment off
• No candles or flames burning
• Heat lamps off
• Electrical appliances off

Fuel sources

Reduce available fuel:

• Waste removed from building
• Cardboard not piled near electrical equipment
• Oily rags disposed of properly
• Combustible materials away from heat sources

Ignition prevention

Remove ignition risks:

• Electrical equipment off
• Gas isolated if applicable
• Nothing left that could smoulder (ashtrays emptied)
• Pilot lights considered

Detection and response

Ensure systems are ready:

• Fire alarm enabled
• Emergency lighting charging
• Fire doors closed
• Fire extinguishers accessible

What to do when issues are found

Minor issues

Small issues that do not affect security or safety:

• Note for opening team
• Complete what you can
• Do not delay closure excessively

Examples: Light bulb out, minor cleaning not finished, supplies needed.

Moderate issues

Issues requiring action but allowing closure:

• Document clearly
• Apply interim measures if possible
• Ensure opening team is informed
• Schedule resolution

Examples: Equipment fault (with workaround), maintenance needed, refrigeration slight issue.

Serious issues

Issues that may prevent safe closure:

• Escalate to management
• Consider whether building can be left
• Arrange intervention if needed
• Do not leave an unsafe building

Examples: Security breach, significant equipment failure, fire system fault.

Common mistakes to avoid

Rushing because you want to leave

Closing checks happen at the end of long shifts when everyone is tired. The temptation to rush is real, but the consequences of poor closing can be severe.

Not physically checking

Walking past the kitchen does not verify equipment is off. Actually check switches, feel equipment, observe gas knobs.

Assuming the last check is good enough

Even if everything was fine at 10pm, check again at midnight. Conditions change.

Leaving issues for tomorrow

If you can fix something tonight, fix it. Problems do not improve overnight.

Not communicating

Information in your head does not help the opening team. Write it down.

Building good practice

Make it a routine

The closing check should be as automatic as locking the door. Same process, same route, same thoroughness, every night.

Use the checklist every time

Even after years of closing, the checklist catches things your tired brain misses. Use it.

Review closing issues

Management should periodically review closing notes. Patterns reveal systemic issues needing attention.

Connect to opening

Ensure opening staff review closing notes. Close communication between shifts maintains continuity.

Summary

Closing safety checks prepare your premises for the overnight period. Daily checks ensure:

• Fire risks eliminated (cooking equipment off, gas isolated, waste removed)
• Building secured (doors, windows, alarm)
• Cash and valuables protected
• Information handed over to opening team

Remember:

• Check every night before leaving
• Walk through all areas
• Verify equipment is actually off, not just switched down
• Document anything the opening team needs to know
• Escalate serious issues — do not leave them as notes
• Take time to do it properly despite fatigue

The closing check is your last opportunity each day to ensure the premises are safe overnight. A few minutes of careful checking prevents fires, break-ins, and problems for the team that arrives tomorrow morning.