Title Page
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Site Name :
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Manager on Duty :
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Prepared by :
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Conducted on :
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Details of Audit :
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Location
'Doing It Right'
Team Picture
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Take Relevant Team Picture(s) :
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Team Members on Duty
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INSTRUCTIONS
1. Answer "Yes", "No", "N/A" on the questions below.
2. Add photos and notes by clicking on the paperclip icon
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date
4. Complete audit by providing digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link
TOTAL SCORE
12 Critical Observations
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Personal Hygiene Practices are Met [8%]
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• Key Coaching Points :
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1) Hands are washed when required [8%]
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2) Handwashing Procedure is executed Properly [8%]
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3) Paper Towel, Soap, and Hand Sanitzers dispensers are stocked and easily dispensed [8%]
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4) No evidence of Team Members working while Ill [8%]
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5) Gloves are available and used appropriately [8%]
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6) At least one handwashing sink is functional in the back of house [8%]
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Personal Hygiene Practices are Met [4%]
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• Key Coaching Points :
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1) Handwashing Sinks are free from Obstruction [4%]
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2) Handwashing sinks a meet a minimum of 38oc [4%]
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3) Blue Band Aids are Available [4%]
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Food Safety Systems are in place and Implemented appropriately? [8%]
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• Key Coaching Points :
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1) Critical issues on the EHO report are corrected within 10 days or the timeline specified on the inspection [8%]
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2) Daily planner/Quality check logs are completed for the last 30 days [8%]
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3) Approved calibrated Thermometer is available [8%]
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4) Registered temperatures in the cookout log are within proper range [8%]
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5) Sanitizer Test Strips are available and in date [8%]
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6) Cookout logs are completed for the last 30 days [8%]
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7) Servsafe Certificate is available and in date for the MGR in charge [8%]
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Food Safety Systems are in place and Implemented appropriately? [4%]
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• Key Coaching Points :
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1) Most Recent EHO Report is available [4%]
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2) Non Critical issues on the EHO report are corrected within necessary timeline [4%]
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Pest Issues are not observed [8%]
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• Key Coaching Points :
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1) Live or Dead Rodents, Cockroaches are not observed [8%]
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2) Rodent Droppings are not observed [8%]
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3) Flies are not observed landing on food or excessive fly activity is not observed [8%]
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4) Birds/and or bats are not nesting inside the restaurant [8%]
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Pest Issues are not observed [4%]
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• Key Coaching Points :
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1) Ant trails are not observed in the back of house [4%]
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2) Pest Control Report is on File and in date, within last 60 days [4%]
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Purchases are from Approved Sources [8%]
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• Key Coaching Points :
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1) All Food Present is Approved [8%]
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2) All Equipment, Smallwares, and tools present are Approved [8%]
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3) All Chemicals Present are Approved [8%]
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Purchases are from Approved Sources [4%]
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• Key Coaching Points :
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1) All packaging and paper supplies are Approved [4%]
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2) Employee Food is Properly stored and not prepared on/with Restaurant Equipment, Team not eating/drinking near preparation tables [4%]
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Equipment Protected from Contamination [8%]
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• Key Coaching Points :
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1) Sanitizing Solution Strength Meets Minimum Strength 100 - 200ppm [8%]
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2) Sanitizer Solution are in Properly Labelled and Approved Containers [8%]
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3) Sanitizer Buckets/Bottles Available for all stations and/or not close to open food containers [8%]
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4) Approved Clean Cloths are Submerged in Sanitizing Solution [8%]
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5) No Build up or Cross Contamination in the soft serve machines including the agitator [8%]
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6) All required Shake/Soft Serve Machines are present/clean/in good condition, and stored properly [8%]
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7) Soft Serve Machine Sanitizer and approved lube is available [8%]
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8) Smallwares, PHU pans are not burnt or cracked on the food contact surface [8%]
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9) Food Contact Surfaces of Vegetable Slicers, PHU Pans, Tongs are properly cleaned before storage with no build up observed [8%]
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10) Wash, Rinse & Sanitize procedure is Properly Followed [8%]
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Equipment Protected from Contamination [4%]
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• Key Coaching Points :
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1) Non - Handwashing sinks in kitchen areas meet a minimum of 49oc [4%]
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2) Food Contact Surface of the Ice Machine are free of mold [4%]
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3) Coke Nozzles are properly cleaned with no build up observed [4%]
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4) All Equipment & Prep washing sinks are fully functional [4%]
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Holding Practices are Implemented Appropriately [8%]
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• Key Coaching Points :
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1) Hot PHF's meet minimum temperature guidelines, above 63oc, critical measured if two under temp in the same PHU [8%]
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2) Cold PHF's meet the temperature guidelines, 1oc - 4oc [8%]
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3) No expired PHF's held at room temperature [8%]
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4) All PHF's held at room temperature are properly marked [8%]
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5) Old & New PHF's are not mixed [8%]
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6) Soft Serve & Shake Mix hopper are between 1oc - 4oc [8%]
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Cooking Practices are in place [8%]
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• Key Coaching Points :
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1) Manager is able to perform proper Cookout procedure [8%]
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Contamination Protections are in place [8%]
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• Key Coaching Points :
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1) Proper use of tongs observed [8%]
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2) Cooked & Raw products are kept separate, with no potential contamination [8%]
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3) Physical Contamination is not observed, Mold, Plastic, Hair, Dirt, Insects [8%]
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4) Allergen Guidelines and Procedures are Properly Followed [8%]
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5) Back of house areas are free from roof leaks [8%]
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6) All Chemicals Present are labelled and Stored Properly [8%]
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Contamination Protections are in place [4%]
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• Key Coaching Points :
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1) Restaurant is free from drainage back up [4%]
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2) Dented, Rusted, Swollen or leaking cans are segregated and marked 'Do not Use' [4%]
Brand Standard Critical Observations
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Food Quality Questions [20 Points]
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• Key Coaching Points :
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1) The correct button is being pushed when cooking fries, product is not removed before timer reaches 0, fries are shaken after 30 seconds, product removed from fryer promptly at end of cook cycle [20 points]
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2) Fries are cooked from frozen and baskets are not overfilled [20 points]
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3) Fries, Hash Browns & Multi products buttons have the correct cook time programmed [20 points]
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4) French Fry Fryer items are drained, placed and salted as required within 10 seconds [20 Points]
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5) Fries are rotated properly [20 points]
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6) Fries are not pre bagged and held on the bagging station when not needed [20 points]
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7) Expired Fries, Hash Browns or Side Items are not served to Guests [20 Points]
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8) Expired Product in PHU are discarded [20 points]
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Guest Service & Experience Questions [20 Points]
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• Key Coaching Points :
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1) Team Members Orders are being fulfilled immediately [20 Points]
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2) Restaurant is Rush Ready: Check (Cook Levels, Chute Level, Change Drawer, Kitchen & Counter Stocked, No breaks, No deliveries accepted, Correct amount of tills in use) [20 Points]
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3) Team Members and Managers use please and Thank you [20 points]
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4) Team member behave in a way that demonstrates to Guests they are welcome to Burger King [20 Points]
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5) All items advertised on the menu are available for Guests to purchase [20 points]
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6) Take 7 manual SOS times and calculate average - Full points awarded if under 02:45, No points awarded if over 02:45 [20 points]
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7) Drive Thru Total Time from the previous month is 02:45 or below [20 Points]
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8) Drive Thru Window Time from the previous month is 01:00 or below [20 points]
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People Questions [20 Points]
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• Key Coaching Points :
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1) Half hourly sales are posted or available through kitchen management system [20 points]
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2) Restaurant is using a cleaning system and jobs are allocated to Team Members on duty and signed off by Manager once jobs have been completed to standard [20 points]
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3) Speed of service performance is tracked by manager in charge [20 points]
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4) Has positioning guide been filled and are all people working on shift on the positioning guide. Have secondary positions been assigned [20 points]
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5) All uniforms worn by team members and managers are approved image and in good condition [20 points]
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6) All Team Members and Managers in complete uniform (Shirt, Black Pants/Skirt, Name Tag and Belt) [20 points]
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7) Uniforms are appropriate size and wrinkle free [20 points]
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8) Shoes are solid black leather or vinyl, slip resistant, and cover entire foot [20 points]
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9) All Team Members are wearing a hat or visor and in clean condition [20 points]
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10) Hair is pulled back and properly restrained, all hair and facial hair meets standards [20 points]
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11) Jewellery policy is adhered to and in line with policy (Watches, Necklaces, Piercings, Rings, Nails) [20 points)
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12) Review BK Link - training should be above 95% for all team members that have been with the business for more than 6 weeks [20 points]
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13) Review BK Link - scorecard completion should be above 80% for all team members that have been with the business for more than 6 weeks [20 Points]
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14) Manager in Charge has in date Foundations Certificate or BK Link Equivalent(Check all MGMT certificates for full team) [20 points]
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Cleanliness & Maintenance Questions [20 Points]
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• Key Coaching Points :
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1) Dining room furniture and Décor meets standard [20 points]
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2) Front Counter and dine in menu boards are clean and in good condition [20 points]
Food Quality Observations
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Does shortening & Fryers meet standard?
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• Key Coaching Points :
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1) Oil in Fryers Meets Standards [5 Points]
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2) Shortening Test Kit & Skimmer Available [5 Points]
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3) Excess Breading & Broken Pieces are Skimmed Regularly [10 points]
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French Fries, Hash Browns and Side Items are prepared and stored correctly?
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• Key Coaching Points :
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1) Does site have most recent copy of 'BK Ops Product Specs' sheet displayed in cooking area for staff to refer to and do the staff know what it is and how to use it [5 Points]
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Speciality Items are cooked properly in the Multi Vat Fryer?
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• Key Coaching Points :
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1) Items are loaded into the fryer basket properly? [10 Points]
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2) The correct button is used to cook multi products, products are not removed before the timer reaches 0 and the product is removed promptly at the end of the cook cycle. [10 points]
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3) The correct cook times are programmed to fryer buttons [10 points]
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PHUs are programmed & Used Properly and Product in PHU meets quality standard?
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• Key Coaching Points :
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1) PHUs are programmed properly [10 points]
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2) PHU button is pressed when product is placed into PHU [10 points]
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3) Products are placed into the correct PHU Cavity [10 Points]
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4) Products in PHU meet Quality standard [Broken, Dry, Missing Pieces, Lids & Grates in use] [5 points]
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5) Kitchen Minder/Sicom Chef is powered on & Functioning [10 points]
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6) Approved KMS is present & in use [Sicom Chef or PLS in use], MGR is knowledgeable of how to adjust projections & similar sales day has been used for projections/forecasting [10 points]
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Ordered Products are Prepared Correctly?
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• Key Coaching Points :
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1) Sandwiches are built correctly [10 points]
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2) Sandwiches are marked correctly [10 points]
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3) Beverages and Desserts are prepared correctly [10 points]
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4) Salads are prepared correctly [10 Points]
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5) Side Items are Portioned, Packed and Served according to Ops Procedures [10 Points]
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6) MGR & Team Member are able to demonstrate use of Prep/Thaw Chart System [5 points]
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Fresh and Ready, Condiment & Thaw Process Properly Followed?
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• Key Coaching Points :
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1) Fresh & Ready, Condiment & Thaw Charts are up to date and followed [5 points]
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2) MGR & Team Member are able to demonstrate use of Prep/Thaw Chart System [5 points]
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3) Effective Waste Management System is in Place [5 Points]
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4) Frozen products are Stored at -23oc, Do items show signs of thawing [10 points]
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Restaurant does not have or Serve any expired items?
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• Key Coaching Points :
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1) Guests are not served any other Expired Items [10 points]
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2) All drinks, Freestyle, BIB Syrup, Milk based products, Juices and soft serve are labelled and not expired [10 points]
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3) Products in Cooler, Freezer, and Dry Storage are Labelled and not Expired [10 points]
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4) All Thawed or Opened products are Labelled and not Expired [10 points]
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Buns are Toasted Properly
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• Key Coaching Points :
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1) Buns are properly toasted [5 points]
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2) Buns are used within 30 seconds [5 points]
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3) Buns in use are in Good Condition (Buns are not crushed and Open bags covered) [5 points]
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All produce and products meet quality standards
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• Key Coaching Points :
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1) Onions are separated with no middle pieces, Tomatoes with ends cored, Grate in pans for all required products [5 points]
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2) No Brown or Wilted Lettuce, Over or Ripened Tomatoes, Dried out Onions [5 Points]
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3) Prepped Tomatoes are between 18-29oc [5 points]
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4) Shake and Ice Cream machine are filled to correct fill line level [5 points]
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5) Ice Cream cones and toppings are of a good quality, not broken or stuck together [5 points]
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Team Member Behaviours Support Accurate Orders
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• Key Coaching Points :
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1) Cashiers repeat the order when necessary [10 points]
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2) Expeditors used tickets or screens to fill orders [10 points]
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3) No Guests Return with Incorrect Order [10 Points]
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Equipment and Products are Stored Properly
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• Key Coaching Points :
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1) All equipment stored off the floor and away from the wall [15cm from the floor & 5cm away from the floor], Bun trays are not to be used to store stock or any other equipment [5 Points]
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2) Open Bags of Products are Stored Properly [5 points]
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3) FIFO is in place, All stock is code dated on FC, store room, fridge & freezer. Check BIB to ensure that FIFO is in place and the BIBs in use are not dated after the BIBs on the shelf [5 points]
Guest Service & Experience
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Are Kiosks in Good Condition, Working & Home Delivery Orders Managed Appropriately?
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• Key Coaching Points :
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1) Self Ordering Kiosks are in acceptable physical condition [10 Points]
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2) Self Ordering Kiosks are updated with the latest Menu & Offerings [10 Points]
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3) There is a designated labelled delivery area [10 Points]
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4) Delivery orders are stored appropriately before pick up [10 points]
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5) Deliveries are packaged in accordance with required procedures [10 Points]
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7) Delivery orders are being accepted in restaurants that offer delivery (POS is on and has more then 10% Charge) [10 Points]
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Does Manager Behaviours Support Speed of Service?
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• Key Coaching Points :
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1) Has the Peak Time checklist been completed prior to peak time [5 points]
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Team Members & Managers Provide a Positive Guest Experience?
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• Key Coaching Points :
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1) Team Members use Warm parting phrase [10 points]
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2) Tray or bag is presented to the guest [10 points]
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3) Team member asks if Guest requires additional condiments [10 points]
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4) Receipt is included with order [5 points]
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5) Team Member smiles at Guests [10 Points]
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6) Team Members make eye contact with the guest [10 points]
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7) Team Members give Guests their full attention [10 points]
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8) Team Member is present when Guest arrives [10 Points]
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9) Guest is greeted within 5 seconds [10 points]
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10) Team member offers a warm greeting and offers help to the Guest [10 points]
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11) B.L.A.S.T is used in case of a Guest complaint [10 Points]
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Are 'First Past the Post' sales targets set for cashiers & have the team been informed of today's targets?
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• Key Coaching Points :
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1) Are today's targets posted for the day [10 Points]
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2) Are Team Members aware of today's targets [10 points]
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3) Are Team Members upselling with every order and asking questions based on the relevant targets for that day [10 points]
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Guest Trac is Available in Restaurant & Team Ask for Specific Feedback?
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• Key Coaching Points :
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1) Restaurant is complaint with Guest Trac programme requirements (Receipts & POS displayed) [5 Points]
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2) The restaurant team are aware of Guest Trac results [5 points]
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3) Guest Trac elements are posted within Restaurant (3 Month Report, Action Plan & Weekly comments) [10 Points]
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4) Manager or Team Members conduct at least two table touches per hours [10 Points]
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5) Manager or Team Members ask for specific feedback from Guests [10 points]
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6) Manager takes action on feedback [10 points]
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P.O.P meets Burger King Standards?
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• Key Coaching Points :
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1) Do the Restaurant have the latest merchandising guide and has it been used to set up P.O.P [5 points]
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2) P.O.P elements are clean, current and in good condition [5 points]
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3) All P.O.P is correctly priced with no missing price stickers [5 points]
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4) Restaurant is free from unapproved or unprofessional P.O.P [5 points]
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Dine In Total Time is 02:45 or Below?
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• Key Coaching Points :
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1) Is FC packing screen being used correctly, Team only clear orders from the screen when the food is handed to the guest [10 points]
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Drive Thru Total Time is 02:45 or Below, Drive Thru Window Time is 01:00 or Below?
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1) Is the manager knowledgeable of Drive Thru director website and able to load the report [5 points]
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2) An approved Drive Thru Timer is installed and working properly [10 Points]
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3) OCU speaker is working and can be clearly heard [10 points]
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4) Approved order confirmation screen is installed and order is being displayed as it is taken [10 points]
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5) The Restaurant has the required number of headsets available and in use (Minimum of 3 in use & one should be the Manager) [10 points]
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6) Does the Restaurant have the 'To bay or not to bay' rules posted [5 points]
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7) Restaurant is not observed baying cars excessively to achieve a good SOS time [5 points]
People
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Can MGR in charge explain/perform weekly BK Tests?
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• Key Coaching Points :
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1) Can MGR in charge demonstrate how to perform a microwave wattage test [10 points]
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2) Can MGR in charge demonstrate how to perform the fry recovery test, Shortening Check & how to safely test the temperatures of the fryers [10 points]
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3) Can MGR in charge explain the correct process for receiving and storing a delivery [Temp Checks, Chilled = 1 Solid, 1 Liquid Frozen = 1 Chicken, 1 Beef]. Do they talk about maximum time delivery can be left out of freezer [10 minutes], do they confirm they need to check it off as per the delivery note, Do they know to rotate stock [FIFO] & finally do they know how far away from the wall and off the floor stock needs to be stored [Wall = 5cm, Floor = 15cm] [10 points]
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Are External Observations Needed?
Cleanliness & Maintenance - External Observations
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Are external areas clean and well maintained?
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• Key Coaching Points :
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1) Trash Receptacles are clean, lined and free from damage [5 points]
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2) Trash Receptacle housings are clean and free from damage [5 points]
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3) Trash Receptacles (including the Dumpster) are clean and in good condition [5 points]<br><br>
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4) Walls, roof and exterior doors/windows are clean and in good condition [10 points]
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5) Exterior lights and signage (including building lights, parking lot lights, and directional signs) are clean and in good condition [10 points]
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6) Paved Exterior areas like sidewalks, parking lots, drive thru lane, and dumpster pad are clean. free from build up or debris, and in good condition [5 points]
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7) Landscaping and Exterior Furniture are clean, free of build-up or debris, and in good condition [10 points]
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8) OCU screen, Pedestal and overhang are clean and in good condition [10 points]
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9) Menu boards, preview board panels, preview board frames are clean, in good condition and installed appropriately [10 points]
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10) Playground meets standard, clean and in good condition [10 points]
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Are Internal Customer Observations (Dining Area & Toilets) Needed?
Cleanliness & Maintenance - Internal Customer Observations (Dining Area & Toilets)
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Are customers areas clean and well maintained?
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• Key Coaching Points :
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1) Walls in the dining and restroom areas are clean and in good condition [10 points]
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2) Windows in the dining and restroom areas are clean and in good condition [10 points]
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3) Doors and door frames in the dining and restroom areas are clean and in good condition [10 points]
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4) Partitions in the restroom areas are clean and in good condition [10 points]
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5) Lights in the dining and restroom areas are clean and in good condition [5 points]
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6) Ceilings and Ceiling vents in the dining and restroom areas are clean and in good condition [5 points]
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7) Restroom fixtures meet standard [10 points]
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8) Restroom dispensers meet standard [10 points]
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Is the Music System working?
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• Key Coaching Points :
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1) Is music playing and is volume at appropriate level [10 points]<br>
Cleanliness & Maintenance - Kitchen Observations (Kitchen & Staff Areas)
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Are back of house areas clean and well maintained?
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• Key Coaching Points :
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1) Floors in back of house well maintained [10 points]
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2) Walls in back of house meet standard [10 points]
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3) Lights in the back of house meet standard [10 points]
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4) Non food contact surfaces (Smallwares, Slicers, Containers, Bins) are clean and meet standard [10 points]
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5) Ceiling and Ceiling vents in the back of house meet standard [10 points]
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6) Handwash, Warewash, Prep, and mop sinks are clean and in good condition [10 points]
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7) Shelves are clean and in good condition [10 points]
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8) Trash receptacles in the back of house are clean and in good condition [10 points]
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is Kitchen Equipment clean and in Good Condition?
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• Key Coaching Points :
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1) Fry Holding Station meets standard [10 points]
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2) Broiler, Fryers & CO2 all restrained [Safety Hazard] [10 points]
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3) Ansul Caps are covered [Safety Hazard] [10 points]
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3) Reach in coolers & freezers are clean and in good condition [10 points]
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4) Walk in coolers & freezers are clean and in good condition [10 points]
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5) Microwaves & Egg Cooker meet standard [5 points]
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6) PHU, Exterior, Slots, Faceplates and timer bars meet standard [10 points]
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7) Toaster & Ovens meet standard [5 points]
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8) Broiler and broiler hood meets standard [10 points]
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9) Fryers and Fryer hoods meet standard [10 points]
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10) Non food contact surfaces of counter, drive thru, shake/soft serve beverage stations and machines meet standard [10 points]
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11) Coffee and Tea station meets standard [10 points]
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12) Ice Machines (non food contact surfaces) meet standard [5 points]
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13) Prep tables & Heat chute meets standard [5 points]
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14) Main & Speciality sandwich boards meet standard [10 points]
REV - Additional Questions
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Is Site compliant with BK 10 additional REV questions?
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• Key Coaching Points :
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1) Employees have been properly trained and are able to direct customers to the customer allergen table and advise them to use the information there to choose products
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2) Process for filtering and changing oil is being followed correctly removing risk of any hot oil burns [Below 40oc]
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3) There is a commercial catering inspection record on site (hard copy or on screen) for cooking appliances and an installation inspection certificate for the gas supply to the premises
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4) There is an electrical installation condition report (hard copy or on screen)
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5) There is a full fire risk assessment on site which has been reviewed within the last 12 months (hard copy or on screen)
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6) There is LOLER certificate available for every lift (hard copy or on screen)
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7) Any Individual employee's data such as right to work documents, CVs, reference details, application forms, contracts, starter forms, salary information & contact details are securely locked away
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8) Employees are able to show where they would shut off gas and electricity in the event of an emergency
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9) The correct process is being followed for working at height & site ladders are compliant with class EN131 commercial
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10) Duty manager can explain how to control the risk of excessive levels of the cancer - causing agent acrylamide in BK products [Round 2]
Additional Paperwork Checks
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Does the site have an in date Ansul & Duct Clean Certificate
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• Key Coaching Points :
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1) Does the site have an in date Duct Clean certificate (Completed within last 3 months)
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2) Does the site have an in date Ansul certificate (Completed within the last 6 months)
DIR Overview
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Total DIR Score [Minus Critical Observations]:
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What went well on today's DIR:
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Top 3 actions from today's DIR:
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Recognition :
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Operations Team Signature :
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Manager on Duty Signature :
