A Ghost Kitchen & Dark Kitchen shares surfaces between brands and runs on delivery timings, so the deep jobs need a protected weekly slot. These 3 checks are that layer. Inspect the whole kitchen and storage areas for pests once a week, checking the places a daily shift never stops at. Calibrate every food thermometer and probe against a known temperature. Then deep-clean and sanitize the shared prep rail and the chilled storage units, the surfaces every virtual brand touches. Run them on the same day each week and sign the log so nothing carries over unrecorded.
Three jobs: a full pest inspection of the whole kitchen and storage, calibration of every food thermometer and probe, and a deep clean and sanitize of the shared prep rail and chilled storage units used by every brand.
In a delivery-only kitchen several brands build orders on the same rail, so it collects residue and allergen traces faster than one menu would. A weekly strip-down and sanitize resets it before that build-up crosses between brands.
Once a week, against a known temperature. Delivery food is held and packed to temperature targets, so a drifting probe quietly puts every hot-hold and chill check that week in doubt.
One free app has all of them: open the Ghost Kitchen & Dark Kitchen Checklists app - offline, no account, add it to your home screen.
Every statistic on this page comes from public inspection and food-safety data: