ASDA Customer Brand Standards Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Yes

  No

  N/A

• Standards Visit updated

• Standards Visit Asda Café / Coffee Shop

  Yes

  No

  N/A

• Cafe:

• Date:

  Date

HSE

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Actions

  Yes

  No

  N/A

• Is the FSMS (Food Safety Management System) fully implemented? Is the FSMS Implementation Record (training matrix) fully completed. New colleagues added to this as they start and old colleagues highlighted when they have left? Is the FSMS completed and reviewed annually. Good hygiene practices available and colleagues are able to locate for use. PPDS (Natashas Law) displays fully compliant and team trained?

  Yes

  No

  N/A

• FSMS must be reviewed annually, all food safety conversations completed with in forst 12 weeks of employment. Old collegaues highlighted when left on training matrix and new starters added

  Yes

  No

  N/A

• Weekly Safety Share Conversations added to Colleague Comms file? Has monthly Mission Possible been actioned?

  Yes

  No

  N/A

• Is the Weekly Safety Share & Colleague comms included in the Collegaue Communication file. Are colleagues aware of where the file is and contents?

  Yes

  No

  N/A

• Is the Public Facing Food Safety (HSE) log book fully compliant and being reacted to? Check detail of weekly/monthly cleaning and inspections as well as probe calibration. Are food stimulant temperature checks in place and in the middle of the chiller with a 7 day date in all fridges? Has the manager signed off the daily checks and recorded actions if required?

  Yes

  No

  N/A

• Log book must be fully completed with temperature checks using food stimulant and signed. Equipment Issues have been reported and reference number logged and escalated where necessary. Check completion of the EHO selfaudit and colleagues understanding and confidence

  Yes

  No

  N/A

• Does the unit have the latest version of company HSE posters up at their point of use (Reporting Near Miss, Incident Reporting, Managers Site Declaration inc. insurance certificate). Are the 4 policies upto date and stored in the Collegue Communication file?

  Yes

  No

  N/A

• All HSE posters must be current and displayed with the relevant contact details completed within the unit as per silver standards audit. IIPs must be logged on AIR, printed and available at all times

  Yes

  No

  N/A

• Is the latest FHR sticker on display? Is the unit minimum of 4*? Is an active action plan to resolve any issues?

  Yes

  No

  N/A

• FHR sticker to be displayed and be minimum of 4 star rating. Check completion of the EHO self audit and all colleagues understand and are confident

  Yes

  No

  N/A

• Do all unit employees have a personal file and current, signed off operational Training Record Card and updated/refreshed appropriately? Are all colleagues receiving day one and day two induction's using the induction pack and 12 week trainng plan. All eLearning modules completed by the due date for all employeeds and certifications available. PCI & Profit Protection modules completed on Day 1 Induction? All colleagues set as caterers on portal (If not they will have "H&S for noncaterers" on their learning plan.) Weekly plans and checks completed along with 30/60/90 day reviews completed as scheduled with the colleague. Have all colleague received MTR & EOY Personal Development Plans

  Yes

  No

  N/A

• Every employee in the unit must have a fully completed Training Record Card with all tasks and policies signed off. A copy of this must be accessible in the unit and regularly updated with any new training. . PCI & PP completed on Day 1

  Yes

  No

  N/A

• Do all employees have a Workplace Safety Management System training record card completed and signed? Is the WSMS fully implimented including all essential Risk Assessments and any additional training task cards for catering services pecific to the unit?

  Yes

  No

  N/A

• Check WSMS file and training record cards and task cards

  Yes

  No

  N/A

• Are all colleagues using correct PPE? Ensure colleagues are aware of location of PPE. Check it's availability and condition is it clean . Goggles, face mask, vinyl gloves, oven gloves, safety catering shoe

  Yes

  No

  N/A

• All colleagues must wear nonslip safety footwear, correct oven gloves and appropriate PPE when using chemicals

  Yes

  No

  N/A

• Are all FOH/ BOH products in date with the correct shelf life? Correct Date labels to be attached to all products as necessary with correct use by in use for all raw and high risk foods. Date codes easily visible in storage areas

  Yes

  No

  N/A

• No out of date or incorrectly dated products in the unit. Check defrosting HACCP completed and in use correctly with 24 hour shelf life on products that don’t have manufacturers recommendations shown on boxes

  Yes

  No

  N/A

• Is the correct allergen notice on display? Have PIG guides been printed and displayed in the correct folder and is available for customers. Do all colleagues understand FIR? Colleagues are able to respond to customer allergen questions correctly using the allergen folder. Table numbers in use for seated orders to prevent incorrect food being served

  Yes

  No

  N/A

• All sites MUST be using the PIG guides and have a copy available BOH & FOH (customer file). They must also display the allergen notice in a prominent customer facing location. Colleagues must understand not to give allergen advice to customers. Any food which is Pre Packed for Direct Sales has correct allergen label attached

  Yes

  No

  N/A

FRONT OF HOUSE

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Actions

  Yes

  No

  N/A

• Is the entrance to the Cafe clean and clutter free? Is the correct POS displayed for the day part? Is the A Frame outside the front of the store clean in good repair and has the correct pos in?

  Yes

  No

  N/A

• Check from outside store that A frame, window POS is correct. SBC & Freal machines are clean, working and fully stocked. ALL POS is correct, no comps / pallets / rubbish / texlon guns are to be left in or around the entrance to the cafe

  Yes

  No

  N/A

• Is all current core and promotional POS in place as per WAGJLL? Are the team reacting to trade by utilising different POS to drive sales depending on availability/weather etc. Is the full A4 'Compass Operates' sign with Asda Support contact information on display? No hand written or unauthorised POS in place

  Yes

  No

  N/A

• POS should be as per the latest menu launch brief and displayed in and around the cafe. No empty POS holders should be visible and hot food items/ deals being served must have POS. No hand written signage on display

  Yes

  No

  N/A

• Is the seating area clean, tidy and in good repair? Are the team completing detail cleaning of seating area and floor checks Are tables being cleared and cleaned using blue roll and sanitiser with no dirt build up under table edges and legs, windows and sills. Ensure high chairs are cleaned including chair straps. There are no more than 3 tables left uncleared? Area Asda Cleaning teams completing Daily / Weekly cleaning tasks?

  Yes

  No

  N/A

• No more than 3 dirty tables at any one time and all tables must be cleared swiftly after customer exit. Any damaged or unsafe furniture must be removed. High chairs must be in good condition, with correct straps and cleaned after each use. Any Asda Cleaning issues highlighted to Front End Manager / GSM

  Yes

  No

  N/A

• Are ALL displays merchandsied correctly and full with all products priced with Pentics an SELs (drinks). Fully operational and vents / shelves etc clean. Correct cake domes in place and in good condition and no products flow wrapped or under single domes?

  Yes

  No

  N/A

• Fully merchandised with current SEL/pentic to the left side of each product and merchandised as per WAGJLL

  Yes

  No

  N/A

• Is the Water Refill POS correctly displayed? Is the water dispenser clean, free of leaks and stocked with the correct consumable?

  Yes

  No

  N/A

• Water dispenser must be clean, free of leaks and stocked with the appropriate consumable. Free water must be available at all times in all Cafes and correct POS displayed

  Yes

  No

  N/A

• Is the kids menu POS displayed correcly, kids displays stocked with the correct POS and range on sale with bags available? Glass and vents clean? Are coloruing sheets and crayons available?

  Yes

  No

  N/A

• Correct range of products available as per the brief including kids boxes. Fridge merchandised correctly and appropriate fill level. Diner Kids POS diplayed in Ligght box

  Yes

  No

  N/A

• Are consumables available for takeaway and Just Eat? Are the products being served using the correct consumable as per the consumable WAGJLL (e.g. Pizzapizza sleeve, baps/chicken burger/jackets/pastries/treats plate, saladsalad box, ice creamsundae cup, small and regular sizes available for SBC cups with lid and sleeves, plain cup with lids and sleeves, post mixCoke cup with lid)?

  Yes

  No

  N/A

• All promotions as per brief must be in stock with appropriate POS. They should be dual sited and being upsold at all transactions. Takeaway boxes must be made up and readily available

  Yes

  No

  N/A

• Is the Totem displaying the legal menus correctly? Is the Totem displayed at the beginning of the customer journey?

  Yes

  No

  N/A

• All priced with the relavant pentic and range appropriate to store sales. Display must look appetising with appropriate fill level

  Yes

  No

  N/A

• Is the Quality of Food and portion control as per PIG guide and Pizza Guide and to 'Would I Buy It'? Have they completed Pizza Audit and paseed? (Pizza sites only)

  Yes

  No

  N/A

• Hot food must be available as per Range brief with correct pricing and POS

  Yes

  No

  N/A

• Are all opening hours displayed at the Café entrance?

  Yes

  No

  N/A

• The correct POS opening hours sign to be displayed as per WAGJLL

  Yes

  No

  N/A

• Are colleagues observed actively upselling drinks, promotions, offering Loylaty Cards etc.? Are all current promotions displayed?

  Yes

  No

  N/A

• Impluse buys must be available to grab and go from the till point. Sales candle and actuals v targets in place

  Yes

  No

  N/A

• Does the condiment station have the correct range and fill level? Is the unit cleaned regularly, checking behind unit and inside tins? Are all cupboards underneath station clean and organised? Is all cutlery fully available and clean? Are the containers debris free? Do you have enough cutlery available for the current trading conditions?

  Yes

  No

  N/A

• Condiment containers should neither be overflowing nor less than half full and sauce sachets must be distributed by the cafe colleagues with each meal to prevent shrink. Cutlery must be available at all times (customers should not have to ask) and must be clear of any stains or water marks

  Yes

  No

  N/A

• Are napkins available? And is the Napkin holder in good condition with POS in the top (if applicable)?

  Yes

  No

  N/A

• Napkins must be available at all times from dispensers on the condiment station

  Yes

  No

  N/A

• Are the correct milk jugs available, lidded and correctly labelled? Are the jugs time labelled underside with 4 hours time limit? Are the jugs clean? Are the correct milk alternatives available?

  Yes

  No

  N/A

• Milk jugs must be filled, clean and labelled with the display time, discard time and type of milk

  Yes

  No

  N/A

• Are all drinks machines clean and operational? Coffee/Slush Machine/Post Mix Machine (check drip trays and nozzles)/ SBC Machines. Ensure underneath and behind machines are clean. Bean Hopper cleaned regulary / Coffee milk fridge clean? SBC cleaning cycle completed daily? Internal milk fridge and pipes clean?

  Yes

  No

  N/A

• All drinks machines must be kept clean amd fully opperational throughout service with any faults logged to ensure they remain operational with no 'out of order signs'

  Yes

  No

  N/A

• Are trolleys and housing units clean and area debris free

  Yes

  No

  N/A

• All trolleys clean including wheels and housing

  Yes

  No

  N/A

• If the Unit has a FReal machine, is it turned on, clean and stocked? Are the temperatures being logged in the HACCP Log book?

  Yes

  No

  N/A

• The FReal machine must be fully stocked with all consumables and product at all times. It must be turned on and clean. Cups should be available check the temp lag has been completed

  Yes

  No

  N/A

• Is the kids microwave and bottle warmer clean and free from dirt build up. Check inside surface of microwave and door handle in particular. Is the baby food station fully stocked and the correct A4 baby food warming instructions and policy displayed?

  Yes

  No

  N/A

• Microwave to be cleaned regularly throughout the day. Ensure the tray is removed and cleaned with sanitiser as well had handle and buttons. All consumables are readily avaible with correct POS

  Yes

  No

  N/A

• Are trays available, clean, dry and chip free? Lift up available trays to check that trays are clean and dry

  Yes

  No

  N/A

• Trays must be available at all times throughout service. They must be dried before being put out and disposed of if chipped or damaged

  Yes

  No

  N/A

Customer Service

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Are all colleagues wearing correct, clean uniform. Name badge, hat, apron, safety catering shoe and no jewellery (except plain wedding band and sleeper ear stud). Hair to be tied back and away from face with any hair length below the nape to be inside a hair net. Do colleagues know the Uniform Policy?

  Yes

  No

  N/A

• Are colleagues aware of the uniform policy and wearing clean Compass provided shirt with apron over the top, appropriate trousers and non slip shoes or safety shoe. Name badge on left side of chest and no jewellery other than a single hoop earring in each ear and a plain wedding band ring. All colleagues must know the Uniform Policy

  Yes

  No

  N/A

• Are all colleagues offering excellent customer service and following the 5 service steps? Are all customer being thanked and told "if there is anything further we can do to help please let us know". Are all colleagues prioritising customers over tasks and acknowledged and thanked for waiting if a delay in service?

  Yes

  No

  N/A

• All colleagues to be following the SHINE service steps at all times. Thanking customers if they have had to wait. And at the till point asking the customer if there is anything further we can do to help

  Yes

  No

  N/A

• Just Eat sales monitored? Staffing levels appropriate to deliver zero customer bad orders? All orders prepared and packaged as per the WAGJLL?

  Yes

  No

  N/A

• Targets in place and sales monitored with correct level of staffing at peak times. All products prepared and packaged using the correct consumables including cup carriers and disc

  Yes

  No

  N/A

• Just Eat Food Production Record sheet completed? Recieipt signed by driver on collection? All colleagues aware of how to take off line, remove items from sale? Device Helpine number available?

  Yes

  No

  N/A

• All orders have been recorded in the Food Production sheet and checked and signed when handed over to driver. If items become out of stock they are taken off line and any issues with the equipment, colleagues know the process to contact the Device Helpline

  Yes

  No

  N/A

• Has the Café received any customer complaints?

  Yes

  No

  N/A

• All colleagues must feel empowered to deal with any customer complaints using their Shine training and customer comments cards must be available in the cafe and the comments box must be regularly checked for feedback. Appropriate action must be taken to deal with any comments made

FOH/BOH

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Are all customer sight lines clear of consumables and clutter? Is the till area clean and clutter free?

  Yes

  No

  N/A

• All site lines must be kept tidy and clutter free through daily cleaning and care. Managers should complete the customer walk to see what the customer sees on a daily basis. Back of tills must be dust free and clear

  Yes

  No

  N/A

• Are all food storage areas clean and tidy? (including fridges, freezers, ambient stores ensuring underneath and behind all equipment is checked) Check for no eveidence of pests. Contact Regional Manager and Asda immediately if any signs. Verify the Cafe manager has Checked the pest control log

  Yes

  No

  N/A

• All food storage areas must be cleaned regularly as per food safety log book. Stock must be organised. Managers must spot check cleaning standards and organisation of these areas regularly to ensure they are acceptable. Check for no evidence of pests. Aces should be cleaning their areas of responsibility escalate to manager if not

  Yes

  No

  N/A

• Are all issues logged with incident number? Are the unit following the correct City escalation process? Logged within the HSE log book?

  Yes

  No

  N/A

• Any defective equipment is logged on the maintenance log and reported to City and refernce number obtained and sent to Regional Manager to update Maintenance tracker

  Yes

  No

  N/A

• Are all colleagues adopting a to clean as you go attitude throughout the day?

  Yes

  No

  N/A

• Clean as you go must be in place with all prep areas cleaned and sanitised after use. No light equipment or paperwork should be left in prep areas. Any food prep must be returned to storage once completed

  Yes

  No

  N/A

• Is all equipment clean? Check Ovens, Pizza Holding cabinett, Pizza Ovens including grills, glass and Pizza prep station, dishwashers as well as underneath and floor

  Yes

  No

  N/A

• Clean as you go must be in place with all equipment being cleaned after use. Daily and weekly deep cleaning must take place as per food safety log book

  Yes

  No

  N/A

• Are all storage & wash up areas clean and tidy? Is the dishwasher internally clean? Ensure NO unauthorised chemicals are being used. And no unauthorised cleaning materials are on site (metal scourers etc). Grease trap log daily? All relevant COSHH task cards and material data sheets in place with cleaning schedule displayed? Are colleagues aware of where COSHH information is stored?

  Yes

  No

  N/A

• Consumables to be stored neatly when delivered and wash up areas to be clean as you go. No internal debris within dishwasher. Deep cleaning must take place as per food safety log book

  Yes

  No

  N/A

• Are handwash basins in correct use with soap, blue roll filled and hot water at the correct temperature? No crockery etc in sink

  Yes

  No

  N/A

• Handwash basins must be used for handwash only and both soap and blue roll must be replenished as soon as they become empty. Hot water is at the correct temperature

  Yes

  No

  N/A

Compliance

• Weighting

  Yes

  No

  N/A

• Compliant Yes/No or NA

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Is Production Planning in place?

  Yes

  No

  N/A

• The latest electronic Production Planner must be in use

  Yes

  No

  N/A

• Is the latest Shop Floor Transfer sheet in place and being used? Has the unit been highlighted as purchasing incorrect product? Is the unit transfering Milk daily?

  Yes

  No

  N/A

• Only products listed can be SFT

  Yes

  No

  N/A

• Cost Count File Are the previous Quarters Cost Count information available?

  Yes

  No

  N/A

• Ensure all the team are aware of their Cost Count performance and actions to improve

  Yes

  No

  N/A

• Is the waste in line with budget? Does the unit have a process in place to manage and record wastage?

  Yes

  No

  N/A

• Weekly Waste Line detail or Weekly Waste Dashboard should be printed and evidence of weekly review

  Yes

  No

  N/A

• Is the shrink result green for the quarter?

  Yes

  No

  N/A

• If site was red on last cost count then smart action plan unique to the unit must be on display for colleagues to work through./ if site was green then generic action plan to be displayed

• Are we following the 5 file process?

  Yes

  No

  N/A

• 5 file process needs to be adhered including Warehouse Recieving, Production Planning, Waste, Cost Count Process & Shop Floor Transfer all must completed as per the Shrink Guide

  Yes

  No

  N/A

• Is the Inventory tracker completd Daily and sent to Shrink Champion by 5th each month

  Yes

  No

  N/A

• Check that WHSE receiving and SFT tranfers and MTR have match Inventory figure on the SMART system

  Yes

  No

  N/A

• Does the site have a Smart Shrink Action plan on display? Ask a colleague to show you

  Yes

  No

  N/A

• Look at the Shrink figure and agree action with Regional Manager and Shrink Manager

  Yes

  No

  N/A

• Have Management and Supervisors completed shrink school? (if not arrange before leaving site)

• Stock takes should be completed at consistent times and all stock must be counted and recorded accurately

  Yes

  No

  N/A

• Are time sheets available with evidence of employees clocking / signing in & out

  Yes

  No

  N/A

• All time sheets must be correctly dated including start & finish times, break times entered where applicable and entries signed by the employee. Check the last three months timesheets. Within the Employee Attendance Record on Nexus, all Overtime/Adjustments entered must match against the information entered onto the timesheet

  Yes

  No

  N/A

• Is the correct Food order documentation in place, printed weekly and fully complete with order history

  Yes

  No

  N/A

• Printing off new order template every Friday and ensure stock levels are checked and enter on hand stock level onto template retain with weekly paper work

  Yes

  No

  N/A

• Is the office / BOH area clean and tidy?

  Yes

  No

  N/A

• All areas must be clean and tidy

  Yes

  No

  N/A

• Has the Manager actioned previous Ops visit action points?

  Yes

  No

  N/A

• No actions should be outstanding past their deadline from any previous visit by a member of the ops team

  Yes

  No

  N/A

• GDPR procedures in place? Check all areas for colleague, customer and candidate personal information, are there any CV’s easily accessible, are all right to work documents secured in personal files?

  Yes

  No

  N/A

• Collegaues details must be kept in a secure location. No personal data visible

  Yes

  No

  N/A

• Net Zero tool kit available and completed?

  Yes

  No

  N/A

• All equipment issues must be logged in a timely manner. Recorded in relevant action section including reference number and escalated if needed

  Yes

  No

  N/A

• Is the Compass Operating sign displayed on your comments box?

  Yes

  No

  N/A

• Correct POS displaying Compass details must be in place

  Yes

  No

  N/A

KPI Performance

• Weighting

  Yes

  No

  N/A

• Score

  Yes

  No

  N/A

• Actions

  Yes

  No

  N/A

• ROM Comments

• Are the YTD sales exceeding last year and Asda Plan? Do the manager / colleagues know their sales performance and have action plan in place?

  Yes

  No

  N/A

• Unit Manager should know the YTD performance and have the tools in place to be activeley driving sales

  Yes

  No

  N/A

• Is the Sales candle stick in use daily? Has the unit got ATV targets? Has the unit got actions in place to improve Participation?

  Yes

  No

  N/A

• All cafes must deliver 20% promotional sales split

  Yes

  No

  N/A

• Is the unit achieving labour target / banding? Is absence monitored and recorded, and dealt with through Peaople Works & HR

  Yes

  No

  N/A

• All cafes must deliver their labour budget as allocated by their Regional Manager

  Yes

  No

  N/A

• Is the shrink YTD below 2.43%? Do they know their Shrink performance and have an action plan to improve?

  Yes

  No

  N/A

• All actions must be completed as per deadlines agreed with Shrink / Regional Manager. Managers, Asst Mgrs, Surpervisors must have attended Shrink School or be booked on next course. If site was red on last cost count then smart action plan unique to the unit must be on display for colleagues to work through./ if site was green then generic action plan to be displayed

  Yes

  No

  N/A

• Is waste on plan YTD? Does the Manager know their performance?

  Yes

  No

  N/A

• Waste must be on planned spend. Underspend can mean poor availability or recording of waste. Overspend means lack of controlled production is that weeks elactronic Procution Plan in place?

  Yes

  No

  N/A

Score %

69% and below is red