AIN TSILA DEVELOPMENT PROJECT
A-CNT-CON-000-00282
CAMP INSPECTION CHECKLIST
LOCATION: DATE:
No. Item Yes No N/A Comment
A SLEEPING ACCOMMODATIONS
Sound construction which provides protection against
1.0
pests, and adverse weather conditions.
Min. space provided as 4 m2 per person with 1 m.
2.0
between beds.
Each occupant is provided with a full-length locker
3.0
with the ability to be locked (cupboard).
If clothes are to be hung on the wall, proper hanger
4.0
hooks or racks are to be used.
Beds are comfortable and staffs are provided with
5.0 blankets, bed sheets, two pillows and two pillow
cases.
6.0 Linen is washed at least once a week.
7.0 No evidence of bed bugs.
Proper ventilation is provided (e.g. windows placed
8.0
opposite sides) is provided.
Air conditioners are provided and working properly.
9.0
Filters are kept clean
Lighting is sufficient in all the rooms (e.g. not less
10.0
than 150 lux intensity).
11.0 No evidence of smoking in the rooms.
Electrical plugs are 3 pin or 2 pin plugged into a
12.0
recommended fused 3 pin adapter.
Housekeeping is to the required standard and
13.0
cleaning schedule posted.
B RECREATION
Appropriate recreational facilities are provided:
1.0
recreation room/TV/Video/games
C BARBER SHOP
Algiers or Regional Municipal Regulations for barber
1.0 shop is available and the shop is in compliance with
the regulation.
D ABLUTIONS
1.0 Toilets are provided as per the minimum
requirement specified in the PDO SP/1232. (1per 10
persons) Toilets have WCs, showers, and wash hand
basins in good working order and are clean.
2.0 Toilets have window openings to the outside air or
are provided with adequate artificial ventilation
system.
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AIN TSILA DEVELOPMENT PROJECT
A-CNT-CON-000-00282
CAMP INSPECTION CHECKLIST
No. Item Yes No N/A Comment
3.0 Lighting is adequate all working (150 Lux).
4.0 Supply of running cold and hot water is provided in
or adjacent to toilets and washing facilities.
5.0 Floor of showers are clean, sanitized regularly, non-
slippery, and in good repair.
6.0 Showers cubicles have doors or curtains. Curtains
shall be washed twice monthly.
E WASTE DISPOSAL
1.0 Waste is disposed of in accordance with the PDO
SP1002
2.0 Sufficient number of covered bins lined with plastic
bags is provided in all residential areas, work sites,
food premises. Waste is collected from the food
premises on daily basis and not less than twice a
week from living quarters / working sites within the
camp. Garbage is carried in the tied-up bags or in
covered bins to the designated collection point at
which the Waste Management Contractor collects on
daily basis.
3.0 The waste collection point is kept tidy and sanitized.
4.0 If applicable, the clinical waste is collected and
disposed of in accordance with the procedures
(MCH/02/95 obtainable from CSM33/34).
5.0 All waste water, including floor washing water is
disposed as such that it does not present a hazard to
health and environment
F PEST CONTROL
1.0 Proper Pest Control Schedule for camp facilities is
available
2.0 Proper equipment and pesticides are provided.
3.0 All pesticides have SHOC cards available at site.
4.0 Trained person handling/applying pesticides are
provided with proper PPE - coveralls, rubber gloves,
appropriate pesticide mask/ respirator and goggles.
5.0 General cleaning and housekeeping of the camp and
the surroundings is maintained properly.
G DINNING HALL
1.0 The mess is large enough to seat 50% of the camp's
population and has proper seating facilities.
2.0 The mess is air conditioned and well lighted. All
lights are working. (300lux) A/C is turned on.
3.0 Two small or one large electronic fly killers are
installed - e.g. insect-o-cutor. UV lamps to be
changed annually.
4.0 All doors to the outside shall be self closing. If doors
are left open for prolonged periods, fly screens are
provided.
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AIN TSILA DEVELOPMENT PROJECT
A-CNT-CON-000-00282
CAMP INSPECTION CHECKLIST
No. Item Yes No N/A Comment
5.0 Wash hand basins are provided outside the mess
halls. Soap is provided.
6.0 Cold drinking water in clean glass water jugs are
provided in each of the table.
H FOOD HANDLERS AND PERSONAL HYGIENE.
1.0 Notices indicating ‘” Unauthorized Persons” are not
allowed in the food premises' are displayed.
2.0 All food handlers have a valid Ministry of Health
certificate. Camp boss has the copies of all the
certificates.
3.0 Food handlers suffering from diarrhea, vomiting, high
temp, or who have cuts, septic sores in their hands
or body have been kept away from food handling
works. Staff are aware of the procedure of reporting
to the supervisors if they are ill
4.0 Smoking is not allowed in the food handling area.
Appropriate signs are displayed.
5.0 Food handlers have been provided with minimum of
3 uniforms--aprons, caps, and 2 pairs of non-slip
footwear appropriate to the hazards.
6.0 Food handlers appear clean, neat and tidy. They
have clean hands with short finger nails and short
hair which is covered during food preparation.
Jewelry (rings, watches, necklaces etc.) are not
worn while working with food.
7.0 Food handlers have been trained on food hygiene.
8.0 Managers and Supervisors shall be trained in HACCP
system by the recognized trainer
I KITCHEN
1.0 Cooked and uncooked food is segregated and covered
and clearly labeled with production date when
stored.
2.0 Kitchen is big enough to cater for the number of the
employees served. (e.g. approx. 1 m2 per person
served).
3.0 The floor is durable, non absorbent, non slip, and no
crevices in which dirt/ bacteria can lodge.
4.0 Adequate and proper drainage provided.
5.0 Walls are smooth, impervious, light in color and
durable from floor to ceiling.
Aluminum/stainless steel wall cladding shall be
fitted at cooking ranges area if porta cabin is used as
kitchen.
6.0 Ceiling is smooth, fire resistant, covered at wall
joints and easy to clean.
7.0 Adequate lighting (e.g. not less than 500 lux
intensity for general working area).
8.0 Fly screens fitted and doors are self closing.
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AIN TSILA DEVELOPMENT PROJECT
A-CNT-CON-000-00282
CAMP INSPECTION CHECKLIST
No. Item Yes No N/A Comment
9.0 Electronic fly killers are installed - e.g. insect-o-
cutor. UV lamps to be changed annually.
10.0 Kitchens are air conditioned and hoods are fixed over
cooking ranges. Suitable extractor fans are fixed.
11.0 Proper dish washing facilities are provided e.g.
double units stainless sinks, running hot/cold water,
detergents, cleaning solutions.
12.0 For drying the dishes/crockery, air drying, or paper
towel is used. (Clothes should not be used to wipe
and dry dishes/crockery).
13.0 Separate hand washing sink shall be mandatory in all
facilities. Liquid antibacterial soap with a dispenser
and plastic nail brush. Paper towels or electric hand
drier available.
14.0 Sufficient number of refrigerators and chest freezers
are provided. Fish is placed either in different
freezer or segregated in separate compartment in a
combined freezer.
Temperatures for freezers and chillers are recorded
a minimum three times daily
15.0 Separate work surfaces shall be provided for
preparation of cooked and uncooked food.
16.0 Color coded cutting boards made of polypropylene or
other non-absorbent synthetic material is provided
for fish, meat, dairy and vegetables. All purpose
wooden chopping blocks for cutting large joints of
meat shall be cleaned and sanitized after each use.
17.0 Kitchen knives shall be cleaned and sanitized after
each use.
18.0 A food thermometer with probes is provided to check
and record temperatures of food prepared for each
meal service. Recommended above >63 C or below
5 C
19.0 Samples of each cooked food item must be retained
in a freezer for 96 hours or 4 working days. The
samples must be clearly identified with the date and
time of preparation.
20.0 A facility (thawing cabinet) for defrosting frozen
foods is provided. (e.g. a purpose built "rapid thaw
cabinet", a refrigerator or a chill room with a temp.
of 10 to 15 C / thermometer provided. NB.
Defrosting of fish, meat and poultry at ambient
temperatures --e.g. in a kitchen sink is prohibited.
Once the food is thawed, it shall not be refrozen
again.
21.0 On line gas bottles are located outside and chained.
A block work separation wall is provided (in cases
where the cylinders are closer than 5m from
combustible material) and the enclosure is well
ventilated.
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AIN TSILA DEVELOPMENT PROJECT
A-CNT-CON-000-00282
CAMP INSPECTION CHECKLIST
No. Item Yes No N/A Comment
'No smoking' signs are displayed.
22.0 Fire extinguishers and fire blankets are provided.
23.0 First Aid Box to be available in the kitchen with a
clear list of contents which are available at all times
24.0 The cook has attended the fire extinguisher course
and understands the necessary actions to be taken
during emergencies.
25.0 A cleaning schedule for the kitchen and its
equipment is available.
26.0 Kitchen is kept clean and good house keeping
27.0 Hazard Risk Assessment shall be produced for
Kitchen hazards. All kitchen staff shall be aware of
each hazard.
J LAUNDRY
1.0 A Laundry facility is provided for all personnel
accommodated in the camp and maintained in clean
and working order.
2.0 Detergents and other related chemicals are stored in
a ventilated room.
3.0 SHOC Cards should be available for each detergent
and chemical used.
4.0 Hazard Risk Assessment should be available, and the
laundry staff must be aware of each hazard.
NOTES: -
Name Signature Date
Inspected By:
Camp Representative:
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