Title Page

  • Conducted on

  • Prepared by

  • Location

Critical focus

  • There were no fire exit blocked or obstructed

  • There were no serious food safety issues noted; pest management, cross Contamination concerns, OOD items

  • There were no serious systematic fire safety failings including weekly tests, new starter fire training records recorded in the DMLB

  • There were no serious health and safety issues not being managed by the team

  • Are staff facilities clean and tidy

External

  • Are all external floors, steps and walls well maintained and free from hazards

  • Is all furniture well maintained and are all parasols and festoon lighting secure and in good condition

  • Are all external areas and entrances, including those to the rear clean and well maintained

  • Is the bin areas clean, secure and well maintained

FOH

  • Are the current and following week rota published

  • Is the daily shift planner and briefing in place

  • Are all pub communications messages up to date

  • Is all PPE avalible, in the correct location and clean

  • Are all staff adhering to the appearance standards

  • Are all body cams, panic alarms and radios being utilised by the team

  • Was there a fully stocked cleaning caddy available, in use and staff aware of its whereabouts

  • Are the customer toilets clean and well maintained

  • Are all customer areas inspected clean, well presented and maintained

  • Are all covid controls in place

Kitchen

  • Are all areas of kitchen including equipment well maintained

  • Are all temp controls in place including hot hold and documented

  • Are 2 working probes and sanitiser clean and in use

  • Is food labelled correctly

  • Is food stored and handled correctly

  • Is the automatic prep and defrost calculator in use and upto date

  • Are walkin fridge and freezer clean

  • Are floors, walls and ceilings clean

  • Are equipment wheels and casing clean

  • Are the contact points clean

  • Was there CAYG in place with cloths and sanitiser in place

  • Are all equipment surfaces, worktops and shelving clean

  • Is the pizza oven and dough press clean

  • Are all ovens clean

  • Are the classes and char grill clean

  • Is the chip scuttle clean

  • Are the fryers cleaning oil management practices in place

  • Is the pot wash area and sink clean

BAR

  • Is the emergency response plan avalible and upto date

  • Are all products within BBF date

  • Are all spirits and wines correctly sealed and labelled

  • Is the bar and glasswash area clean and well maintained

  • Is all glassware clean

  • Are glasswashers, cupwashers clean, well maintained and contain sufficient chemicals

  • Are all ice handling practices In place

  • Is the ice machine clean

Cellar

  • We're there any other cellar issues noted

  • Is there evidence of line cleaning being completed

  • Are all ales being conditioned correctly

  • Are all stock lines In the cellar within bbf date and correctly rotated

  • Is the cellar equipment clean and well maintained

  • Are all cellar floors, walls and ceiling clean

BOH

  • Are all lifts and hoists clean and in good working order

  • Are all A&I's being logged within 48 hours

  • Are common trends highlighted in last 6 months A&I's and riddors being managed

  • There are no previous outstanding action points

  • There are currently no maintenance, proofing or pest contractor recommendations outstanding

  • Are all recycling processes in place

  • Are all security measures in place

  • Are sops avalible on tablets

  • Are all hand-wash basins clear from obstructions, clean, fully stocked and displaying the correct notices

  • Are boh corridors clean and well maintained

Add ons

  • Have a min of 6 line checks per day been completed since last boh

  • Has wet wastage been entered since last boh

  • Has food wastage been entered since last boh

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.