Whether you operate in HoReCa, food retail, or beauty services, sanitary inspections can happen at any time. In Moldova, these inspections are conducted by institutions such as the National Agency for Public Health (ANSP), the State Labour Inspectorate (ISM), and the National Food Safety Agency (ANSA),which assess compliance with hygiene and safety standards to protect public health.

These inspections ensure that spaces where food is prepared, stored, or served meet mandatory hygiene and safety regulations.

By reducing contamination risks in food facilities,you protect both your customers and staff from health hazards. 

In restaurants, hotels, grocery stores, catering units, or food production, cleanliness is not only a customer satisfaction factor—it is a legal requirement. 

To avoid fines or operational suspensions, constant preparedness is essential. Below is a practical guide tailored to Moldova’s regulations.

Space hygiene – the first thing inspectors check

Cleanliness in processing and storage areas is fundamental. Inspectors will immediately notice if the space is well-maintained and if professional-grade cleaning and disinfecting products are used. Key points to consider:

• Daily surface cleaning – use approved, effective, and health-safe products.
• Frequent disinfection of high-touch areas – tables, handles, sinks, doors, all surfaces, etc.
• Pest prevention – rodent and insect control must be performed regularly by licensed companies, with contracts and reports available upon request.
• Hard-to-reach areas – don’t overlook them. Dirt behind fridges or under shelves is a common reason for penalties.

Proper storage and handling of products

A clean space with improperly stored or unlabeled products still poses risks. Inspectors check for:

• Storage temperature – all refrigeration units must be monitored daily;
• Separate storage – raw and ready-to-eat foods must be kept apart;
• Complete labeling – original label, date of receipt, expiration date, and storage conditions.

Личная гигиена персонала и защитное оборудование

Another major component is staff hygiene and safety::

• Proper and frequent handwashing – make sure functional dispensers with soap and sanitizer are available in key areas.
• Protective equipment – clean gowns, caps, gloves, and masks must be used correctly and changed regularly.
• Separate changing rooms – clearly designated areas for street clothes and work uniforms.

Documents required during inspections

No matter how clean your facility is, missing documentation can lead to fines or suspension. Required documents include:

• Valid sanitary authorization;
• Plan HACCP – customized for your activity, not copied from the internet.
• Medical records and hygiene training certificates for all employees.
• Pest control contracts (disinsection, deratization, disinfection) with updated service reports.
• Technical and safety data sheets for all detergents and disinfectants used.
• Potable water analysis reports.
• Temperature and cleaning logs filled out daily.

Tips for a smooth inspection

No matter how clean your facility is, missing documentation can lead to fines or suspension. Required documents include:

• Conduct regular internal checks – create a checklist tailored to your business type.
• Train your staff regularly – it’s essential that everyone knows the correct procedures.
• Choose professional hygiene products – they deliver better results and comply with current regulations.

Who can inspect your business?

The National Agency for Public Health (ANSP) – through its local Public Health Centers. It monitors general hygiene, microclimate, working conditions, and health risk prevention. This is the main authority responsible for overseeing the sanitary state of the population and the environment.

Through its regional branches (Public Health Centers), ANSP carries out inspections regarding:

• hygiene of premises (HoReCa, beauty salons, public institutions, etc.);
• compliance with sanitary and epidemiological regulations;
• quality of water, air, lighting, and microclimate;
• working conditions and employee health protection.

the National Food Safety Agency (ANSA), – inspects premises where food is produced, processed, or served, in accordance with HACCP and food hygiene standards.

It is responsible for food safety control from production to consumption.
It inspects:

• hygiene in food service units, producers, and retail stores;
• compliance with HACCP standards;
• food traceability and labeling;
• conditions of transportation and storage;
• expiration dates, packaging, and handling of food products.

 The State Labour Inspectorate (ISM) – checks compliance with health and safety regulations in the workplace.

It monitors:

• workplace hygiene;
• working conditions (ventilation, lighting, noise);
• staff training in sanitary standards.

 The Consumer Protection and Market Surveillance Agency (APCSP) – may intervene in response to complaints about hygiene, service quality, or non-compliant products offered to customers. It acts in cases where unsanitary conditions or violations of consumer rights related to product and service safety are reported.

Professional Hygiene Solutions from Toreco

At Toreco.mdwe offer professional hygiene products - from detergents and disinfectantsto dispensers, consumables and automation systems. We partner with trusted international brands like Tork, Ecolab, Sanidet, Chem-Italiaand provide dedicated consulting for your business needs.

Contact us for a personalized offer or visit our showroom: Chișinău, 1 Uzinelor Street.

The information presented in this article is for informational purposes only and does not replace professional expert advice. We recommend consulting the applicable legislation, relevant authorities, or industry specialists for decisions tailored to your specific situation.