Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Outstanding action
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Please confirm if they are outstanding actions from the previous audit
Exterios
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Is the exterior of the building safe and in good condition? Car park surface, steps & access, pavings, decking, umbrellas, furniture, gutters, roof tiles, lights working etc?
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Are all hazards clearly highlighted, A-boards in correct locations and quotes/jobs raised on ProNett?
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Are refuse areas locked up, clean and tidy, and do the bins have correct fitting bungs?
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Has the site had any changed to barriers, portable or fixed within the last quarter?
Interior(front and back of house)
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Are all stairways/steps and surrounding areas safe and free from hazards?
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Are ladders labelled, being stored and used correctly? Are ladders on the premises recorded through 51.0 FORM J in the HSMS? Are they in good condition and fit for purpose?
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Are all floor surfaces free from trip or slip hazards inc handrails, nosings on steps are secured and highlighted, and any damaged floor coverings made secure and jobs raised on ProNett where required?
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is there an allergen sign asking customers to inform staff of any queries they may have about the food, and is the signage placed in an obvious place close to a till point?
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Are all electrical points, power leads and extension cables in damaged?
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Are any/all staff facilities and team rooms clean, tidy and litter free?
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Are all teen toilets clean and hygienic, including walls, floors and toilets, are all bins empty and are hand wash basins fully stocked with soap, paper towels and anti-bacterial soap with hot and cold water?
Fire Safety
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Is the Red Fire Book readily available and up to date?
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Is the Fire Risk Assessment up to date, do staff and management know where to find it and has it been reviewed in the last 12 months?
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Are all fire doors in good working order and clear of obstructions?
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Is the fire alarm panel operational and fire call points numbered? Do the call point numbers correlate with the Fire Log Book and building fire map? Is there a site plan and zone plan next to the Fire Panel?
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Are fire exit routes well maintained and free from obstruction?
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Are boiler and plant rooms locked and free from flammable materials and storage of any combustible items?
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Are the glasswasher, ice machine and ice well clean, and the ice scoops kept in a separate container?
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Are the hand wash basins fully stocked with soap, paper towels and anti-bacterial soap with hot and cold water?
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Is the area behind the bar safe and risk free?
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Do all bar team have good personal hygiene and can they demonstrate the hand washing process?
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Can a bar team member talk through the staff reward card terms and conditions?
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Can a bar team member explain how voids and clears can be reduced?
Kitchen
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Is there an operating kitchen
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Review the Kitchen Dairy - are records up to date, fully completed (with no evidence of a tick box culture) and signed off by DM/GM/duty manager/KM?
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Is there a spare calibrated probe available with usable sanitiser wipes?
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Ask the DM/KM to show you how they calibrate their probes - is this completed in line with the specification within the FSMS?
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Is all good in date? Review out of date summary in kitchen dairy - if blank, is this credible?
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Are the chopping boards, knives and Tonga available, stored correctly and in good repair?
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Check the condition of the following - raw(red) and cooked(yellow) tongs on the cook line, chopping boards and re-usable food service containers. Are these clean and free from damage? Are containers covered in excessive amounts of old labels? Are spares available(all equipment)
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Is there evidence of good practice in terms of cross contamination?
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Is all food stored correctly, covered, labelled and dated on the right fridge shelf or in the freezer?
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Can the DM/KM correctly explain “first in first out” to you? Check in a random freezer, does this show the understanding in action, I.e organised with oldest dates Food first.
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Are the canopy, grills and filters in place and free from grease build up which is likely to present a fire hazard?
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Are all walls and floors and ceilings (inc extraction and lighting) in clean and damage free?
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Ask the KM/DM to show you how they sweep and clean the kitchen floor, including showing you the equipment they use to do this - can they explain the process correctly? Is the cleaning equipment stored correctly/fit for purpose? Would they use the correct chemical and hot water?
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Are all items of kitchen equipment clean and reflected on the cleaning schedule?
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Do all food handlers have good personal hygiene, can demonstrate handwashing process and can talk through 2 stage cleaning?
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Is appropriate protective equipment (PPE) available, with staff awareness of why/when it is required, and is there evidence to suggest it is actually being used?
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Describe the manual handling process when putting a delivery away?
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How do you prevent slips and trips?
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Is there a redundant kitchen?
Cellar
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Are the cellar steps structurally sound and safe?
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Does the France gully have a cover on it and is the cover in a condition so not to cause a trip hazard & prevent pest ingress?
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Is the cellar lighting bright enough to clearly maintain a safe working environment?
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Are CO2 cylinders chained or laid down? If laid down are they chocked?
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Are goggles, gloves and apron available and evidence they are used?
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Is the cellar clean and littler free, equipment clean, and is there evidence of stock rotation, expiry date management and beer line cleaning(via a checklist)?
Licensing
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Is a Section 57 notice on display, next to the premises licence summary, and are all details correct?
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Are Challenge 25 posters on display?
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Are ID checks being recorded properly on till and in the door book?
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Is the incident log up to date and completed correctly, with details of the door staff log book and reported on Elsa? Has the Gm reviews the Risk Assessment(if relevant)
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Does this site have a valid designated premise supervisor?
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Is the DPS absent, and is the DPS authorisation form completed and up to date, for all employees who sell alcohol and in the licensing manual?
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Is CCTV operational with correct time and relevancy signage? Management team familiar with the system?
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Is a member of management attending pubwatch meetings on a regular basis?
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Is the licensing Manual up to date including a copy of the premise licence and summary in the manual and are all members of management familiar with the policies in the manual including capacity?
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Have site retained any CCTV footage burnt to disc/USB? If yes has it been sent to head office by registered post and logbook been completed?
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Have all new staff signed the gambling Act 2005 training sheet?
OFFICE due diligence books and folders
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Are daily, weekly and periodic digital diary checks being completed?
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Are all team up to date with online training?
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Has the most recent Cash and Stock book been signed by all managers?
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Is the office clean, tidy and organised and locked when not in use?
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Check at least three personnel files to ensure that correct eligibility to work documents are on file, signed and up to date. Have they also signed a copy of house rule?
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Have all management and team members signed the HSMS sign off sheet(page 12 of H&S book)
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Have all management and kitchen members signed page 8 of the food safety management system?
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Have site completed monthly legionella checks with Forms E, F and G?
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Are all PMVs up to date?
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Have all risk assessments and SSOW applicable to the site activities been reviewed by the General Manager in the past 12 months? Or sooner in the event of: A new manager, an accident, or a change in workplace layout.
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Are all 6 month digital dairy checks up to date?
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Are mobile PEDs kept in a secure location overnight?
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Is the PED anti-tamper poster on display?
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Is the PED anti-tamper training/security documentation up to date in the last 6 month PED check?
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Is the “Be You, Be Well” poster on display BOH?
Pest Control
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Question team member on fire safety, meeting point, what would they do if they discover a fire?
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Are site staff aware of written allergen policy, where to find and it’s availability? Can the team explain the allergen process(FOH and BOH)?
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Question team member on spillage and broken glass procedure, what are the actions that they need to take and is there. Separate and labelled broken glass bin?
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Ask team what they would ado if they see a pest?
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What safety processes do you apply receiving your beer delivery?
