Everything in the course, laid out in full
A complete inspection-readiness system for the physical reality of your kitchen
This isn’t a vague promise of “food safety tips.” It’s a structured walkthrough of the equipment-level reality of passing a health inspection — built from years inside real commercial kitchens. Here’s exactly what you get and what you’ll be able to do after each part.
Enroll now — $97About 90 minutes total, built around real inspection risks.
Checklist, equipment reference guide, and weekly walkthrough template.
Keep the course and future material at no extra cost.
The core: 8 video modules
Each module teaches a specific part of inspection readiness, then turns it into something you can actually apply inside your own kitchen.
How inspections actually work
The scoring systems, the difference between critical and non-critical violations, and what actually triggers a re-inspection or a closure. Most owners have never had this explained plainly.
The equipment violations inspectors find first
Gaskets, seals, door closers, grease traps — the maintenance failures a technician spots in seconds and owners walk past for months. This is the heart of the course and the knowledge no food safety class teaches.
Refrigeration and temperature integrity
Why your readings drift out of range, how worn gaskets and failing seals cause it, and what it takes to hold temperature consistently. The difference between 40°F and 42°F is the difference between passing and a citation.
Cooking equipment, hood systems, and grease management
Where grease builds up, why it’s both a fire hazard and a violation, and the specific spots inspectors check that most owners never look at.
Pest entry points disguised as deferred maintenance
The gaps, seals, and structural issues that quietly invite infestations — and how a pest finding can cascade into a full deep-dive inspection.
The technician’s walkthrough
How to walk your own kitchen the way a trained technician does — in order, with the same eyes I use when I step into a new kitchen.
Documentation inspectors ask for on arrival
The logs, certifications, and maintenance records inspectors expect — and how having them ready signals a compliant operation before the walkthrough even begins.
Your pre-inspection system
The weekly routine that turns inspection readiness into a habit instead of a panic. This is where everything comes together.
The field tools stay with you
Built to be used on the line, handed to a manager, or turned into a weekly routine — not filed away and forgotten.
Pre-inspection checklist
The same walkthrough logic from the course, condensed into a printable PDF you can run weekly or hand to a manager.
Equipment failure reference guide
A quick-reference breakdown of common equipment issues that cause violations — what to look for, what it means, and when it’s a fix-it-now problem versus a watch-it situation.
Weekly kitchen walkthrough template
A simple, repeatable template that turns Module 6 into a standing routine, so inspection readiness becomes part of how your kitchen runs.
How it’s structured
The core modules run about 90 minutes total. You can watch everything in one sitting, or take it one module at a time — watch, walk your kitchen, apply it, then move on.
Most people find the second approach sticks better because every module gives you something specific to look for in your own space.
You get lifetime access, including every future update. As codes change and as I add material, you get it at no extra cost.
Who gets the most out of it
This is for the person who has to own the result when the inspector walks in.
Everything above, for $97 during early bird.
Get the full 8-module course, printable checklist, equipment failure guide, weekly walkthrough template, lifetime access, and every future update.
Enroll now