Mattilsynet inspections · updated 7 Oct 2026

The requirements of Mattilsynet’s smiley inspections

Mattilsynet assesses restaurants against 25 requirements (kravpunkter) at its smiley inspections. Every requirement has its own page: restaurants with breaches (grades 2–3) per year, county and municipality, Mattilsynet’s wording of the finding and the industry it belongs to.

Most restaurants had breaches of requirement 2.1 Premises – layout, standard, maintenance in 2025: 340, ahead of 4.2 Allergen labelling (168) and 2.3 Cleaning (156) (Mattilsynet, data as of 7 Oct 2026).

Requirement	Industry	Restaurants with breaches 2025	So far in 2026
1.1 Visible inspection report	–	18	17
1.2 Duty to notify	–	10	5
1.3 Operator responsibility	–	37	103
1.4 Internal control	Internal control and HACCP	108	8
1.5 Hazard analysis and control measures	Internal control and HACCP	5	5
1.6 Training	–	8	7
2.1 Premises – layout, standard, maintenance	Premises and maintenance	340	213
2.2 Premises – special requirements	Premises and maintenance	50	38
2.3 Cleaning	Cleaning and hygiene	156	104
2.4 Waste	–	6	3
2.5 Pest control	Pest control	51	42
2.6 Hand washing	Cleaning and hygiene	93	84
2.7 Staff toilets	–	43	38
3.1 Raw materials	–	9	5
3.2 Water and ice	–	4	4
3.3 Risk of contamination	–	132	80
3.4 Storage	–	6	6
3.5 Transport	–	1	0
3.6 Staff health and hygiene	–	15	15
3.7 Cold chain	Temperature and refrigeration	112	64
3.8 Heat treatment	Temperature and refrigeration	30	37
3.9 Cooling of hot food	Temperature and refrigeration	89	69
3.10 Thawing	Temperature and refrigeration	13	12
4.1 Traceability	–	33	15
4.2 Allergen labelling	Allergen labelling	168	60

Restaurants with breaches (grades 2–3) per requirement; a restaurant counts once per requirement and year. Minor remarks (grade 1) are not published by Mattilsynet and are not included. Source: Mattilsynet – smiley inspections (CC BY 4.0), processed by Restoradar. Data as of 7 Oct 2026. Restoradar is not affiliated with Mattilsynet.

Industries

Restoradar’s industry selections group the requirements that matter to one kind of supplier.

Temperature and refrigeration 3.7, 1.4, 3.9, 3.10, 3.8
Allergen labelling 4.2
Cleaning and hygiene 2.3, 2.6
Pest control 2.5
Internal control and HACCP 1.4, 1.5
Premises and maintenance 2.1, 2.2