Title Page

  • Conducted on

  • Prepared by

  • Location
  • Client / Site

Venue Externals Front

Entrance

  • Is the venue entrance clean?

  • Are front doors clean and free from defects?

  • Are customer facing windows clean and free from clutter?

Outside/Smoking Areas

  • Is outside furniture clean and free from defects?

  • Is there evidence of ashtrays being emptied flooring swept and glasses/plates being cleared?

Marketing and Venue Information

  • Are all menu boards, media frames and A boards in good condition clean and defect free?

  • Are all menu boards, media frames and A boards containing current menus and up to date marketing information

Safety Issues

  • Is lighting correct and timers set appropriately for the time of year?

  • Are all customer pathways free from hazards?

Venue Externals - Rear

Bin Area

  • Are all bins with facilities locked and not stored in contact with external walls?

  • Is there the ground free from waste or broken glass?

Final Exit Doors

  • Are all doors kept closed and not propped open?

  • Are doors free from obstruction?

Lighting

  • Is the lighting sufficient to make external areas safe and are timers set correctly for the time of year?

Front of House

Ambience and Customers

  • Are internal lights all working and set correctly for the time of day?

  • Is appropriate music being played and the volume set correctly?

Customers

  • Do customers appear happy and enjoying their experience?

  • Are customers waiting an appropriate time to be service? drinks, food, bill?

  • Are customers being offered additional choices when having their orders taken? Sides, perfect serves?

  • Where applicable are we handling complaints correctly when they are raised?

Front of house set up and cleanliness

  • Is the correct cleaning material in use? Blue mops, blue roll, sprays.

  • Is flooring clean and hazard free with wet floor signs in use where applicable?

  • Are all decorative displays glass doors, mirrors and shelving clean and free from dust?

  • Are tables clean, being cleared in a timely manner?

  • Are tables setting correct? Uniformed with the appropriate flower arrangements, menus etc.

  • Are all glasses, cutlery napkins and condiments on table clean and stocked?

  • Are all tables not in use clean free from damage?

  • Are all chairs not in use clean and free from damage?

  • Are waiter stations clean, organised, well Stocked and with sufficient clean menus available?

Tills and PDQ checks

  • Are till screens clean and displaying correctly?

  • Are all PDQ's stored correctly on charge when not in use, not near spillages or logged as faulty if not working?

  • Are Kitchen staff aware of process for failed printers

Front of House Safety Measures

  • Are fire exit signs in good condition and clearly visible?

  • Are Fire Extinguishers in an accessible position and clean?

  • Are emergency lights in good condition?

Staff Appearance

  • Are front of house team wearing the appropriate clean uniform?

  • Are all staff well presented with clean hair, shoes and no jewellery where applicable?

  • Are the front of house team serving customers in a friendly manner, smiling and approachable?

Bar cleanliness and maintenance

  • Is the bar top clean and in good condition?

  • Are all bar mats clean and in good condition?

  • Are all beer fronts clean and in good condition?

  • Are draft products pouring correctly?

  • Is all cocktail equipment clean and in good condition?

  • Is the hand wash basin stocked with anti bacterial hand wash?

  • Are all speed rails clean?

  • Is all shelving ice wells and under plastic lattice clean?

  • Do all mainline spirits have sure shot pourers?

  • Are all glasses clean and free from lipstick?

  • Are all gantry shelves and mirrors clean?

  • Are all gantry bottles clean non sticky and free from dust?

  • Are all fridges clean and working? doors seals shelves?

  • Are there any out of date items in the fridges or unlabelled fruit juice or puree's?

  • Is the glass washer clean inside and out?

  • Is the glass washer connected to detergent and rinse aid?

  • Is the bar flooring clean and free from hazards?

  • Are bar tills locked and no waste stored behind screens?

  • Are cake stands clean?

Coffee Machine

  • Is the front of the coffee machine, group heads and steam wand and hopper clean?

  • Is the coffee machine and grinder working to standard and pressure correct?

  • Is the correct testing and cleaning equipment available, cafiza, brushes, scales shot glasses?

  • Are all coffee station jars clean and stocked?

  • is all coffee crockery and cutlery clean?

  • Is the daily brew log being completed correctly?

Waste Management

  • Is there a glass bin in use which is clean?

  • Is there a general waste bin which is clean?

  • Is there evidence of food waste (cocktail garnishes, fruit, coffee grinds) being separated?

Toilets

  • Are all toilets clean and cleaned to company standards?

  • Do the toilets smell fresh?

  • Do all sinks have clean soap dispensers and soap well stocked?

  • Are all toilets stocked with paper?

  • Are toilet checks completed correctly?

  • Are all maintenance jobs recorded or in hand?

Kitchen and Food Stores

Cleanliness/Maintenance

  • Is the Kitchen floor clean? check all areas under cooking equipment and storage units.

  • Is the correct mop being used (green) and no mops left in dirty water?

  • Are fridge doors, handles and tops clean?

  • Are all fridge shelves clean?

  • Are all work surfaces clean and wiped regularly throughout the day?

  • Is all cooking equipment clean? (microwaves tin openers etc) <br>

  • Are extraction filters and canopy clean?

  • Are all chopping boards clean in good condition and appropriately stored?

  • Are bins clean and being emptied regularly throughout the day where required?

  • Are all kitchen utensils clean?

  • Are storage tubs clean and in good condition?

  • Are dry stores clean and well maintained?

  • Are their any maintenance or safety issues in the Kitchen?

  • Are there sufficient fire blankets in an accessible position?

  • Are fire extinguishers in an accessible position?

  • During the audit where an an appropriate amount of stoves lit for service?

Food Safety

  • Is the hand wash sink in use and clean?

  • Is there a sufficient stock of hand wash and blue roll?

  • Is there sufficient stock of cleaning sprays?

  • Is the raw meat prep area clearly marked and clean with easily identifiable separate utensils?

  • Are fridges organised correctly with date labels in use?

  • Is all food in date?

  • Is the cooksafe record available and being completed correctly?

  • Are temperature checks being completed?

  • Are probe wipes available, in use and in date?

  • Are the correct chopping boards being used and no signs off cross contamination?

  • Are all insectocutors on?

  • Is there any evidence of pest activity in the venue?

Kitchen Team

  • Are all members of kitchen team wearing appropriate clothing

  • Are all members of Kitchen team wearing appropriate footwear?

  • Are all members of Kitchen team following high standards of personal hygiene- washing hands, no jewellery, hair tied back?

Tasting Checks

  • Are tasting checks being completed?

Back of House

Fire Exits and Doors

  • Are all fire exits free from obstruction?

  • Do all fire doors open freely and in good condition?

  • Are all final exits doors unlocked and able to open freely?

Back of house cleanliness, organisation and maintenance

  • Is back of house flooring clean and well maintained?

  • Are back of house walls and ceilings in good condition and free from holes?

  • Are back of house areas well organised and tidy with no accumulated combustible waste stored incorrectly?

  • Is back of house lighting sufficient and no unoccupied rooms with permanent lights on?

Plant and boiler rooms

  • Are plant/boiler rooms securely locked with restricted access?

  • Are all plant and boiler rooms free from combustibles?

Cleaners Cupboard

  • Are cleaners cupboards well organised and tidy?

  • Are cleaning chemicals in the original container?

  • Is the cupboard free of combustibles

Staff Facilities

  • Is the staff room/are clean tidy and well organised?

  • Where applicable is staff toilet clean and tidy with soap and hand drying facilities?

  • Are staff belongings being stored appropriately?

  • Is the staff notice board in use with weekly G1 news letter, KPI's and leader board of sales?

  • Is the 8 to be great displayed?

Cellar and Spirit Stores

  • Is the cellar locked and secure?

  • is the cellar clean and tidy and with no hazards?

  • Are walls and ceilings in good condition with no holes or mould?

  • Is the cellar card up to date?

  • Is there evidence of beer line cleaning?

  • Are ice machines clean with appropriate storage of scoop?

  • Is the ice machine cleaning schedule up to date?

  • Are stock and kegs in date with evidence of stock rotation?

  • is PPE available?

  • Are gas canisters stored correctly?

  • Is all stock stored off of the floor?

  • Is the post mix machine clean and with no sticky build up or anything on top of it?

Office

  • Are office doors locked?

  • Is the safe locked and tills secure?

  • Is the office clean tidy and well maintained?

  • Is there evidence of un authorised cash being taken from the safe and is petty cash recorded?

  • Are CCTV cameras working, correctly positioned and recording to the maximum capacity?

Complaints

  • Have all complaints since last visit been followed up?

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.