Table 1.

Sample questions from the BC municipal recreation facilities food environment audit tool.

Survey Section	Sample Questions
A. Food Provision	Does your facility have a food or beverage service or other food related contracts with any suppliers? What type of food selling facilities are on site? Are children in out-of-school or daycare programs provided meals or snacks on site?
B. Vending Machines	How many beverage/snack vending machines are in the facility? For each machine, count the number of selections in each category provided and record this number in the table.
C. Cafeteria Snack Bar	How often are items with whole grain bread, buns, or pizza crusts offered? Please indicate always, sometimes, rarely or never. Please conduct a “walk through” of the cafeteria/snack bar at lunchtime and complete the following table. List the food and beverage items served by the categories: lunch entrées, side orders, beverages, dessert/bakery items.
D. Food Sale Fundraisers	During 2005, how many food sale fundraisers (hot dog days, pizza days, PAC lunch) were held at the facility? Please list the main foods (hot dogs, pizza etc.) and the supplementary foods (pop, chips, ice cream, etc.) served at each of the food sale fundraisers during 2005.
E. Facilities Food Policies and Guidelines	Is there a committee in place to promote healthy eating at the facility? Do you have any policies or standards in place governing the type of food sold or provided for child/youth programs on site? If so, please describe these and provide a copy.
F. Programs and Initiatives	Do you have any programs or initiatives (day, evening or after-school) underway to educate children or the public about healthy food choices? Please list and describe.
G. Availability of Food for Municipal Recreation Employees	Rate the nutritional value of the food provided at meetings on a scale of 1–5 (1 = none or almost none of the food meets nutritional guidelines and 5 = all food provided meet nutritional guidelines) Do you work colleagues bring sweets from home and leave it in the employee’s kitchen for everyone to eat?