Title Page

  • Venue

  • Conducted on

  • Prepared by

Sign Off

  • Duty Manager

  • Duty Manager

  • Auditor's signature

  • Fundamental Fail (regardless of a 90% score)

  • Fundamental Fail HQ

  • Urgent issues

  • Positive and Improvements

  • Further Comments

  • Further Comments

  • Further Comments

  • Duty Manager / GM made aware of issues

1.0 - EXTERNAL

  • 1.1 - Are all bar menus clean and well presented

  • 1.2 - Are all bar table bases and legs clean and in good condition

  • 1.3 - Are all bar tables clean and chewing gum free

  • 1.4 - Is anything noticeably out of place in the 'shop window'/back bar

  • 1.5 - Are all bar chairs clean and in good condition including legs

  • 1.6 - Is the bar floor (FOH) clean and polished

  • 1.7 - Are the picture frames and mirrors clean and dust free

  • 1.8 - Are flowers/plants/trees/decorative items in the bar area free from dust and debris and in good condition

  • 1.9 - All light bulbs, light fittings and chandeliers in the bar area fully working and clean

  • 1.10 - Is the bar top clean, dry, including under the lip

  • 1.11 - Is the bar front clean with no visible scuffs

  • 1.12 - Are the beer taps clean and polished

  • 1.13 - Skirting boards in the bar area free of dust and "mop" marks

  • 1.14 - Are any partitions or display shelving in the bar area clean and free from dust

  • 1.15 - Are the exterior walls and shelves in the bar area clean and in good condition

  • 1.16 - Are high level ledges and ceilings in the bar area clean and dust free

2.0 - BAR SHELVES INTERNAL

  • 2.1 - Do all areas that require mesh have it?

  • 2.2 - Is all mesh cut to the appropiate size and not warped?

  • 2.3 - Is all mesh clean?

  • 2.4 - Are all spirit and wine shelves clean and dust free?

  • 2.5 - Are the shelf brackets/legs in good condition?

  • 2.6 - Are all spirit and wine bottles clean, dry and dust free?

  • 2.7 - Are all pour spouts clean?

  • 2.8 - Are all pour spouts aligned in the same direction?

  • 2.9 - Are bar mirrors clean and smear free?

  • 2.10 - Are all labels facing forward?

  • 2.11 - Is the back bar fully stocked with no obvious gaps?

  • 2.12 - Do all bottles have some kind of stopper (pour spout, cork, champs stopper etc.)?

  • 2.13 - Is all shelf lighting in working order?

3.0 - STATIONS

  • 3.1 - Is the bar floor (BOH) clean?

  • 3.2 - Are all floor mats clean and in good condition?

  • 3.3 - Are all speedrails clean and dry including undrneath, behind and sides?

  • 3.4 - Are all ice wells (in & out) clean and dry?

  • 3.5 - Are the undersides of ice wells clean and dry and under the stations?

  • 3.6 - Are shelves underneath stations and underplates clean and hygenic?

  • 3.7 - Are bar walls behind and beneath stations clean and hygenic?

  • 3.8 - Are all drip mats clean and dry and in full workable condition (no splits, fully stable etc)?

  • 3.9 - Are all beer drip trays clean and dry?

  • 3.10 - Are all beer nozzles clean and in good condition (check sparklers)?

  • 3.11 - Are all bar caddies clean, dry, in good condition and fully stocked?

  • 3.12 - Are there back-up straws (each kind) and bev naps?

  • 3.13 - Does every station have the correct par level of equipment? (see unit par levels)

  • 3.14 - Are all sinks clean and dry?

  • 3.15 - Do all sinks have hot AND cold water and are they all in full working condition with no leaks?

  • 3.16 - Is the sealant around the sinks in good condition?

  • 3.17 - Are the U-bends debris free (sink and ice well)?

  • 3.18 - Are the soda guns clean and not sticky including hoses free from dirt build up?

  • 3.19 - Are bin areas clean especially at the back?

  • 3.20 - Are bins clean inside and out and in good condition?

4.0 - FRUIT, PUREES, JUICES & HERBS

  • 4.1 - Are there par levels for fruit ordering?

  • 4.2 - Are they being followed?

  • 4.3 - Is all cut fruit date labelled in line with the Date Labelling Procedure?

  • 4.4 - Is there fruit stock rotation evident?

  • 4.5 - Is all fruit refigerated when not on station?

  • 4.6 - Are all pureés colour coded correctly?

  • 4.7 - Are all puree's date labelled/day dotted?

  • 4.8 - Are all puree's refridgerated when not on station?

  • 4.9 - Are all juices colour coded correctly?

  • 4.10 - Is there evidence of juice stock rotation?

  • 4.11 - Are there par levels for bulk batches?

  • 4.12 - Are they being followed?

  • 4.13 - Are bulk batches colour coded correctly?

  • 4.14 - Are all syrups labelled correctly?

  • 4.15 - Are fruit caddies clean and dry? (should be emptied and cleaned every night)

  • 4.16 - Are all herbs stored correctly (eg. Basil not refrigerated)?

5.0 - EQUIPMENT

  • 5.1 - Is the blender clean and dry?

  • 5.2 - Does the blender work correctly?

  • 5.3 - Do all blender jugs have lids?

  • 5.4 - Does the blowtorch work correctly?

  • 5.5 - Are there backup gas cartridges?

  • 5.6 - Are the till screens clean (free of smears/debris)?

  • 5.7 - Are the till units and drawers clean?

  • 5.8 - Is the area underneath and behind the till clean?

  • 5.9 - Is there a presentable and clean tab wallet on the bar?

  • 5.10 - Are the PDQs clean and operational?

  • 5.11 - Are the PDQ chargers clean and operational?

  • 5.12 - Are there spare: PDQ papers?

  • 5.13 - Are there spare: Thermal printer papers (receipts)?

  • 5.14 - Are there spare: Paper printer papers (service bar)?

  • 5.15 - Are there spare: Printer ribbons?

  • 5.16 - Does service bar have a correct ticket spike?

  • 5.17 - Is one bar sink designated a "Hand wash" sink with sign and liquid soap?

  • 5.18 - Does the smoking gun work correctly?

  • 5.19 - Is the smoking gun clean (remove gauze to check)?

  • 5.20 - Are there sufficient backup Smoking chips ?

  • 5.21 - Does the bar have a working temperature probe?

  • 5.22 - Is there a working date label gun with labels?

  • 5.23 - Are the foamers clean and dry (check nozzle for debris) i?

  • 5.24 - Are there enough gas cartridges in line with the Unit Par Level?

6.0 - BAR BACK

  • 6.1 - Is the bar back area clean, tidy and well organised?

  • 6.2 - Is there a mop, bucket and floor squeegie available, clean and in good condition?

  • 6.3 - Is there a good quality "hedgehog" for scrubbing glasses?

  • 6.4 - Is the Glass Wash Breakdown Procedure displayed (back of house only)?

  • 6.5 - Is each glasswasher: Exterior clean?

  • 6.6 - Is each glasswasher: Door clean?

  • 6.7 - Is each glasswasher: At the correct temperature? (min 55°C wash, min 82°C rinse)

  • 6.8 - Is each glasswasher: Area behind clean including wall and pipes?

  • 6.9 - Is each glasswasher: Spray arms clean?

  • 6.10 - Is each glasswasher: Sieves and filters clean?

  • 6.11 - Is each glasswasher: Elements clean?

  • 6.12 - Is each glasswasher: Chemicals connected correctly?

  • 6.13 - Is each glasswasher: Interior clean and debris free?

  • 6.14 - Is each glasswasher: Correct glasswash and rinseaid attached - no kinks in hoses

  • 6.15 - Is each glasswasher: Underneath clean?

7.0 - COFFEE

  • 7.1 - Is the coffee machine clean and operational?

  • 7.2 - Are all group heads clean and debris free including filters?

  • 7.3 - Are all group head handles clean and free of burns?

  • 7.4 - Is all crockery clean and stain free and at the correct par level?

  • 7.5 - Are there enough stainless steel jugs(min.3)?

  • 7.6 - Are there enough thermometers (min 2)?

  • 7.7 - Is there a group head cleaning brush in good condition?

  • 7.8 - Is the grinder operational?

  • 7.9 - Is the grinder clean and dry?

  • 7.10 - Is the underneath of the machine and drawer clean and clutter free?

  • 7.11 - Are all teas available for sale?

8.0 - GLASSWARE

  • 8.1 - Is all glassware clean without stains, lipstick or chips?

  • 8.2 - Is there enough of each glassware on the bar?

  • 8.3 - Is there enough back-up glassware?

9.0 - FRIDGES AND FREEZERS

  • 9.1 - Are all fridge and freezer fronts clean, polished and smear free including under doors?

  • 9.2 - Are all fridge and freezer handles clean?

  • 9.3 - Are all bar fridges clearly identified and numbered?

  • 9.4 - Is there a designated prep fridge on the bar?

  • 9.5 - Are all fridges fully labelled?

  • 9.6 - Are the fridges at the correct temp Maximum 5°C? (If not is there a PO for repair)

  • 9.7 - Are all freezers at the correct temp -18°C or less? (If not is there a PO for a repair)

  • 9.8 - Are all fridge seals clean?

  • 9.9 - Are all fridge seals in good condition?

  • 9.10 - Do all fridges have working lights with the appropriate filters/covers?

  • 9.11 - Are all interior fridge shelves clean?

  • 9.12 - Are all interior fridge surfaces clean and dry?

  • 9.13 - Are all interior fan grills clean and dust free?

  • 9.14 - Are all doors in good working condition and close correctly?

  • 9.15 - Are all the shelves uniformly stocked with labels pointing forward?

  • 9.16 - Is there evidence that the Stock Rotation Procedure is being used?

  • 9.17 - Are all open sparkling wines capped correctly?

  • 9.18 - Are we out of any bottle beers?

  • 9.19 - Are we out of any draught beers?

  • 9.20 - Are we out of any wines by the glass?

  • 9.21 - Are we out of any "must stock" products? (See must stock list)

  • 9.22 - Are ice balls stored correctly and in good condition?

10 - CELLAR

  • 10.1 - Does the lock on the cellar door work and was it locked on arrival?

  • 10.2 - Does all lighting in the cellar work?

  • 10.3 - Is the cellar at the correct temperature - maximum 11°C?

  • 10.4 - Are all the cooling fans clean, dust free and operationally sound?

  • 10.5 - Is the Line Clean Procedure displayed on the wall

  • 10.6 - Is the cellar floor clean and dry?

  • 10.7 - Is all stock stored off the floor, well organised and safely (not above head height or unstable)?

  • 10.8 - Is stock rotation taking place in line with the Stock Rotation Procedure?

  • 10.9 - Are all gas cylinders chained up and safe or at least laid flat if empty in line with the Gas Storage Procedure?

  • 10.10 - Are all cellar shelves clean and dust free including brackets?

  • 10.11 - Is the post-mix cooler filled to the correct level?

  • 10.12 - Is the post-mix machine clean including shelves?

  • 10.13 - Is the area around/behind the post mix machine clean & syrup/BIB cap free?

  • 10.14 - Is all PPE available? - Goggles

  • 10.15 - Is all PPE available? - Gloves

  • 10.16 - Is all PPE available? - Apron

  • 10.17 - Is all PPE available? - Back Support

  • 10.18 - Are all kegs/barrels stored safely?

  • 10.19 - Is the crushed ice machine - operational?

  • 10.20 - Is the crushed ice machine - exterior clean?

  • 10.21 - Is the crushed ice machine - interior clean?

  • 10.22 - Is the crushed ice machine - lip under bin clean?

  • 10.23 - Is the crushed ice machine - filter clean?

  • 10.24 - Is the cubed ice machine - operational?

  • 10.25 - Is the cubed ice machine - exterior clean?

  • 10.26 - Is the cubed ice machine - interior clean?

  • 10.27 - Is the cubed ice machine - lip under bin clean?

  • 10.28 - Is the cubed ice machine - filter clean?

  • 10.29 - Is the Ice Machine Cleaning Procedure clearly displayed?

  • 10.30 - Is there a clean, clearly labelled container for transporting ice?

  • 10.31 - Are all chemicals stored correctly in line with the Chemical Storage Procedure?

  • 10.32 - Are all BOH fridges/freezers/walk-in's etc. locked?

  • 10.33 - Are all cellar walls clean?

  • 10.34 - Are all cellar walls in good condition?

11 - STAFF

  • 11.1 - Is the bartender on their marks?

  • 11.2 - Is the bartender in a clean, ironed uniform?

  • 11.3 - Is the LV jewellry spec being followed (no bangles, wristbands etc.)?

  • 11.4 - Bartender passed a spot spec test?

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.