Brand Standards Benugo

• Site audited

• Site manager

• Conducted on

  Date

• Audited by

1. First Impressions

• 1.1 Entrance

  Yes

  No

  N/A

• 1.2 Correct ambiance [ music suitable and music/noise levels acceptable ]

  Yes

  No

  N/A

• 1.3 Correct Temperature

  Yes

  No

  N/A

• 1.4 Smell

  Yes

  No

  N/A

• 1.5 Adequate lighting [ does the lighting match outside when you walk in or is there a big difference, are there two or more lights out]

  Yes

  No

  N/A

• 1.6 Menus, Boards, Labels and other marketing (printing) in good, clean condition

  Yes

  No

  N/A

• 1.7 Good handwriting displayed across and no spelling mistakes made

  Yes

  No

  N/A

• 1.8 Displays & Fridges are abundant for time of day

  Yes

  No

  N/A

• 1.9 All display and fridge products facing/pushed to the front and correctly labelled

  Yes

  No

  N/A

• 1.10 "BUSY MAKING MORE / FRESH OUT" signs available and in use

  Yes

  No

  N/A

• 1.11 Tables and chairs clean and in correct position

  Yes

  No

  N/A

• 1.12 Tables correctly set up for service [ condiments clean and organised ]

  Yes

  No

  N/A

2. Cleanliness

• 1. All cleaning equipment CLEAN and in good condition

  Yes

  No

  N/A

• 2. Pest activity efficiently handled

  Yes

  No

  N/A

• A. KITCHEN / PRODUCTION KITCHEN (Mark "No" if 3 or more points have been lost on average in this sections)

  Yes

  No

  N/A

• B. STAFF AREAS (Mark "No" if 3 or more points have been lost on average in this sections)

  Yes

  No

  N/A

• C. STORAGE AREAS (Mark "No" if 3 or more points have been lost on average in this sections)

  Yes

  No

  N/A

• D. OFFICE (Mark "No" if 3 or more points have been lost on average in this sections)

  Yes

  No

  N/A

• E. CUSTOMER AREAS (Mark "No" if 3 or more points have been lost on average in this sections)

  Yes

  No

  N/A

• F. TILL COUNTERS (Mark "No" if 3 or more points have been lost on average in this sections)

  Yes

  No

  N/A

• G. BARS (Mark "No" if 3 or more points have been lost on average in this sections)

  Yes

  No

  N/A

• H. DELI & HOT COUNTERS (Mark "No" if 3 or more points have been lost on average in this sections)

  Yes

  No

  N/A

• I. MOBILE UNITS (Mark "No" if 3 or more points have been lost on average in this sections)

  Yes

  No

  N/A

• Aa. PRODUCTION KITCHEN

Production Kitchen

• Area:

• a.1 Fridges & Walk in fridges

  Yes

  No

  N/A

• a.2 Equipment & utensils

  Yes

  No

  N/A

• a.3 Benches

  Yes

  No

  N/A

• a.4 Floor & Ceiling

  Yes

  No

  N/A

• a.5 Walls, Doors & Windows

  Yes

  No

  N/A

• a.6 Sinks and/or KP area

  Yes

  No

  N/A

• a.7 Uniforms

  Yes

  No

  N/A

• a.8 CAYG observed

  Yes

  No

  N/A

• A. KITCHEN

Kitchen

• Area:

• a.1 Fridges & Walk in fridges

  Yes

  No

  N/A

• a.2 Equipment

  Yes

  No

  N/A

• a.3 Benches

  Yes

  No

  N/A

• a.4 Floor & Ceiling

  Yes

  No

  N/A

• a.5 Walls, Doors & Windows

  Yes

  No

  N/A

• a.6 Sinks and/or KP area

  Yes

  No

  N/A

• a.7 Uniforms

  Yes

  No

  N/A

• a.8 CAYG observed

  Yes

  No

  N/A

• B. STAFF ROOMS

Staff rooms

• Area:

• b.1 Lockers

  Yes

  No

  N/A

• b.2 Other storage

  Yes

  No

  N/A

• b.3 Benches & other furniture

  Yes

  No

  N/A

• b.4 Floor & Ceiling

  Yes

  No

  N/A

• b.5 Walls, Doors & Windows

  Yes

  No

  N/A

• b.6 Toilets

  Yes

  No

  N/A

• b.7 Uniforms and Laundry

  Yes

  No

  N/A

• C. STORAGE ROOMS & AREAS [inc. cellars]

Storage rooms & areas [inc. cellars]

• Area:

• c.1 Shelving, cupboards & similar

  Yes

  No

  N/A

• c.2 Floor & Ceiling

  Yes

  No

  N/A

• c.3 Walls, Doors & Windows

  Yes

  No

  N/A

• c.4 Uniforms and Laundry

  Yes

  No

  N/A

• c.5 Stock

  Yes

  No

  N/A

• D. OFFICE

Office

• Area:

• d.1 Desk & Chair

  Yes

  No

  N/A

• d.2 Shelving units & files

  Yes

  No

  N/A

• d.3 Floor & Ceiling

  Yes

  No

  N/A

• d.4 Walls, Doors & Windows

  Yes

  No

  N/A

• E. CUSTOMER AREAS

Customer Areas

• Area:

• e.0 Entrance [clean and well presented]

  Yes

  No

  N/A

• e.1 Tables & Chairs

  Yes

  No

  N/A

• e.2 Table condiments [sugar, s+p, ketchup,etc.] when applicable

  Yes

  No

  N/A

• e.3 High chairs [clean and in good working condition]

  Yes

  No

  N/A

• e.4 Condiments station

  Yes

  No

  N/A

• e.5 Display Fridge[s]

  Yes

  No

  N/A

• e.6 Cake and impulse displays [popcorn, crisps, sweets, etc.]

  Yes

  No

  N/A

• e.7 Hostess Desk

  Yes

  No

  N/A

• e.8 Waiters Stations

  Yes

  No

  N/A

• e.9 Floor & Ceiling

  Yes

  No

  N/A

• e.10 Walls, Doors & Windows

  Yes

  No

  N/A

• e.11 [CF] CUSTOMERS TOILETS [clean, smelling fresh, refilled & in good order]

  Yes

  No

  N/A

• e.12 CAYG observed

  Yes

  No

  N/A

• F. TILLS COUNTERS

Tills Counter

• Area:

• f.1 Front Counter & Tills [inc. till drawers and lower decks]

  Yes

  No

  N/A

• f.2 Back Counter, shelving and cupboards

  Yes

  No

  N/A

• f.3 Cakes display

  Yes

  No

  N/A

• f.4 Coffee machine, boiler and grinder

  Yes

  No

  N/A

• f.5 China, cutlery and glassware clean, polished and not chipped

  Yes

  No

  N/A

• f.6 Fridges, ice machines and other equipment

  Yes

  No

  N/A

• f.7 Floor & Ceiling

  Yes

  No

  N/A

• f.8 Walls, Doors & Windows

  Yes

  No

  N/A

• f.9 Uniforms [clean and in good condition]

  Yes

  No

  N/A

• f.10 CAYG observed

  Yes

  No

  N/A

• G. BARS

Bar

• Area:

• g.1 Front counter and taps

  Yes

  No

  N/A

• g.2 Bank counter, benches and cupboards

  Yes

  No

  N/A

• g.3 Shelving units & displays

  Yes

  No

  N/A

• g.4 Coffee machine, boiler and grinder

  Yes

  No

  N/A

• g.5 China, cutlery and glassware clean, polished and not chipped

  Yes

  No

  N/A

• g.6 Fridges, ice machines and other equipment

  Yes

  No

  N/A

• g.7 Floor & Ceiling

  Yes

  No

  N/A

• g.8 Walls, Doors & Windows

  Yes

  No

  N/A

• g.9 Uniforms [clean and in good condition]

  Yes

  No

  N/A

• g.10 CAYG observed

  Yes

  No

  N/A

• H. DELI & HOT COUNTERS

Deli & Hot Counter

• Area:

• h.1 Deli fridge

  Yes

  No

  N/A

• h.2 Hot counter [inc. clean working lamps]

  Yes

  No

  N/A

• h.3 Back Counter, shelving and cupboards

  Yes

  No

  N/A

• h.4 China and cutlery clean and not chipped

  Yes

  No

  N/A

• h.5 Fridges and equipment

  Yes

  No

  N/A

• h.6 Floor & Ceiling

  Yes

  No

  N/A

• h.7 Walls, Doors & Windows

  Yes

  No

  N/A

• h.8 Uniforms [clean and in good condition]

  Yes

  No

  N/A

• h.9 CAYG observed

  Yes

  No

  N/A

• I. MOBILE UNITS
  [Barbecues, delivery trolleys, kiosk, vans...]

Mobile Unit

• Area:

• i.1 Counter, shelving and cupboards

  Yes

  No

  N/A

• i.2 Fridges, equipment and utensils

  Yes

  No

  N/A

• i.3 Floor & Ceiling

  Yes

  No

  N/A

• i.4 Walls, Doors & Windows

  Yes

  No

  N/A

• i.5 Uniforms [clean and in good condition]

  Yes

  No

  N/A

• i.6 CAYG observed

  Yes

  No

  N/A

3. Product & Availability

• 3.1 STOCK availability [deli fridges also included]

• 3.1.1 Good stock levels in fridges [no excessive amounts]

  Yes

  No

  N/A

• 3.1.2 [CF] FIFO / Day Dots in place and no expired products [freshness]

  Yes

  No

  N/A

• 3.1.3 Good wrapping and labelling of ingredients

  Yes

  No

  N/A

• 3.1.4 [CF] Is the business complying with the company's Food Safety Policy [ 24hr from production ]

  Yes

  No

  N/A

• 3.2 AVAILABILITY

• Grab & Go AVAILABILITY

• 3.2.1 Good availability through the day (average the following questions)

  Yes

  No

  N/A

• a. Full availability of breakfast products open to 10.30 am

  Yes

  No

  N/A

• b. Fridge display "top 5" 9 am - 4 pm

  Yes

  No

  N/A

• c. Fridge display full selection 11 am - 2 pm

  Yes

  No

  N/A

• d. Combinations available 11 am - 2 pm

  Yes

  No

  N/A

• e. Hot Food available 12 pm - 2 pm

  Yes

  No

  N/A

• 3.2.2 All impulse displays abundant [cakes, crisps and popcorn] and fruit displays fully stocked and fresh

  Yes

  No

  N/A

• Eat IN AVAILABILITY

• 3.3.1 Breakfast, Lunch , Brunch & Dinner menus available as per restaurant timings<br>[ i.e. BFST 7.00 - 11.30, LUNCH 12.00 - 15.30, DIN 17.00 - 22.00 ]

  Yes

  No

  N/A

• 3.3.2 No 86 items in the menu [ points taken if more than 1 dish out ]

  Yes

  No

  N/A

• 3.3 PRODUCT

• 3.3.1 Grab & Go

  Off

  On

• PRODUCT (use a scale)

• Choose 3 PRODUCTS [ only products made on site not in Bermondsey ]

• 1. Product Name

• Points achieved

  Select Appearance Quality of ingredients Correct ingredients Correct order Correct weights

  • Appearance
  • Quality of ingredients
  • Correct ingredients
  • Correct order
  • Correct weights

• Photos

  Media

• 2. Product Name

• Points achieved

  Select Appearance Quality of ingredients Correct ingredients Correct order Correct weights

  • Appearance
  • Quality of ingredients
  • Correct ingredients
  • Correct order
  • Correct weights

• Photos

  Media

• 3. Product Name

• Points achieved

  Select Appearance Quality of ingredients Correct ingredients Correct order Correct weights

  • Appearance
  • Quality of ingredients
  • Correct ingredients
  • Correct order
  • Correct weights

• Photos

  Media

• Additional comments

• 3.3.2 Eat IN

  Off

  On

• - Choose 3 courses from different sections in the menu

• Guidelines

  Off

  On

• ○ Good dish presentation, looks like in the recipe card
  ○ Dish as described in the menu
  ○ Dish served on suitable crockery
  ○ Dish at the correct temperature
  ○ Are all ingredients fresh [no futile garnish]

• 1. Product Name

• Points achieved

  Select Dish - presentation As described on menu Suitable Crockery Correct Temperature Fresh ingredients

  • Dish - presentation
  • As described on menu
  • Suitable Crockery
  • Correct Temperature
  • Fresh ingredients

• Photos

  Media

• Comments

• 2. Product Name

• Points achieved

  Select Dish - presentation As described on menu Suitable Crockery Correct Temperature Fresh ingredients

  • Dish - presentation
  • As described on menu
  • Suitable Crockery
  • Correct Temperature
  • Fresh ingredients

• Photos

  Media

• Comments

• 3. Product Name

• Points achieved

  Select Dish - presentation As described on menu Suitable Crockery Correct Temperature Fresh ingredients

  • Dish - presentation
  • As described on menu
  • Suitable Crockery
  • Correct Temperature
  • Fresh ingredients

• Photos

  Media

• Comments

3b. COFFEE

• 3b.1 Stopwatch available and in use [unless integrated in the machine]

  Yes

  No

  N/A

• 3b.2 Correct use of cloths

  Yes

  No

  N/A

• 3b.3 CAYG observed on the coffee machine and hourly cleaning done

  Yes

  No

  N/A

• 3b.4 Steam arm purged

  Yes

  No

  N/A

• 3b.5 Back flushing observed

  Yes

  No

  N/A

• 3b.6 Correct extraction of Flat White

  Yes

  No

  N/A

• 3b.7 Milk heated to 155ºC [thermometers only used for training purposes ]

  Yes

  No

  N/A

• 3b.8 All espresso used within 40 seconds [or discarded]

  Yes

  No

  N/A

• 3b.9 Delivers the 60 second experience from draw shut

  Yes

  No

  N/A

• 3b.10 Check the flow time once in EACH coffee machine in operation (rate based on the average score)

  Yes

  No

  N/A

• Extraction time

Coffee Machine

• Flow time correct [ 23 seconds ±2 ]

  Yes

  No

  N/A

• 3b.11 Weights of drinks in range

  Yes

  No

  N/A

• Guidelines

  Off

  On

• Weights of drinks in range
  Cappuccino 240 gr ±10
  Latte, Hot Chocolates and Mocha 380 gr ±20

• 3b.12 Pulls 4 shots per minute

  Yes

  No

  N/A

• 3b.13 Tea jars closed when not in use and not excessive amount of teabags prepared before hand

  Yes

  No

  N/A

4. Service Standards & Team Performance

• a. Buzz meeting in place

  Yes

  No

  N/A

• Guidelines

  Off

  On

• RESTAURANTS
  Floor sections have been distributed among the team • upcoming bookings and events have been handover • specials and 86 items have been highlighted and any other relevant information has been discussed
  
  SHOPS
  Sections have been distributed • specials have been highlighted • any other relevant information has been discussed

• b. Allocation sheet in place [rota]

  Yes

  No

  N/A

• c. Team member can tell 2 things discussed in buzz meeting

  Yes

  No

  N/A

• d. [CF] Due Diligence books completed

  Yes

  No

  N/A

• MANAGERS PERFORMANCE

• The Manager / supervisor is present on the floor during serving periods and at peak times

  Yes

  No

  N/A

• The manager / supervisor engages with the customers

  Yes

  No

  N/A

• TEAM PERFORMANCE

• Team speaking English at all times [except when assisting foreign customers]

  Yes

  No

  N/A

• Everyone in position and on top of their sections

  Yes

  No

  N/A

• . Dishes ready in 10 minutes on the Food Pass and collected by waiter within 45 secs<br>. Deli items are grilled and deliver to the customer within 3minutes

  Yes

  No

  N/A

• Waiters anticipate needs [additional drinks, sauces, cutlery, bill...]

  Yes

  No

  N/A

• No waiters gathering during service

  Yes

  No

  N/A

• Grab & Go

  Off

  On

• TILLS

• 4.1.1 Customers prioritised on the till area

  Yes

  No

  N/A

• 4.1.2 Team provides 7 STEPS OF SERVICE<br>[ LOOK at me, SMILE at me, TALK to me, LISTEN to me, REMEMBER me, THANK me, INVITE me back ]

  Yes

  No

  N/A

• 4.1.3 Upsell techniques in use

  Yes

  No

  N/A

• 4.1.4 Repeat/confirmation of drink order to customer

  Yes

  No

  N/A

• 4.1.5 Drinks called to barista at the time of order

  Yes

  No

  N/A

• 4.1.6 Loyalty cards offered to every customer

  Yes

  No

  N/A

• 4.1.7 Receipt offered and change stated

  Yes

  No

  N/A

• 4.1.8 Cutlery given at tills [when applicable]

  Yes

  No

  N/A

• 4.1.9 Customer informed of where to wait for their missing items

  Yes

  No

  N/A

• 4.1.10 Everyone in the correct uniform

  Yes

  No

  N/A

• DELI

• 4.2.1 Customers prioritised on the deli area

  Yes

  No

  N/A

• 4.1.2 Team provides 7 STEPS OF SERVICE<br>[ LOOK at me, SMILE at me, TALK to me, LISTEN to me, REMEMBER me, THANK me, INVITE me back ]

  Yes

  No

  N/A

• 4.2.3 Upsell observed

  Yes

  No

  N/A

• 4.2.4 Customer informed of where to collect their missing items

  Yes

  No

  N/A

• 4.2.5 Grills set to 225ºC and timers set to 1.45 [grills only]

  Yes

  No

  N/A

• 4.2.6 Clean as you go [ gloves changed and utensils cleaned frequently ]

  Yes

  No

  N/A

• 4.2.7 Production does not interfere with breakfast and lunch services

  Yes

  No

  N/A

• 4.2.8 Everyone in the correct uniform

  Yes

  No

  N/A

• PRODUCTION KITCHEN

• 4.3.1 Correct recipe cards used

  Yes

  No

  N/A

• 4.3.2 Scales in use

  Yes

  No

  N/A

• 4.3.3 Production plan followed

  Yes

  No

  N/A

• 4.3.4 Correct uniform in use<br>[ plastic aprons, hairnets & blue gloves ]

  Yes

  No

  N/A

• 4.3.5 PPE worn and/or in use<br>[ knife gloves and safety shoes in use ]

  Yes

  No

  N/A

• 4.3.6 Hand washing observed

  Yes

  No

  N/A

• 4.3.7 Shopping list in use

  Yes

  No

  N/A

• 4.3.8 Bread and Pastries cooked until golden brown

  Yes

  No

  N/A

• 4.3.9 CAYG followed during production

  Yes

  No

  N/A

• 4.3.10 Planogram in place and fridges well organised

  Yes

  No

  N/A

• 4.3.11 Evidence of second production

  Yes

  No

  N/A

• Eat IN

  Off

  On

• TELEPHONE STANDARDS

• If no phone conversations observed, ask a member of the team the basics of how to answer a telephone call score the below questions accordingly

• 4.4.1 The telephone is answered promptly (with in the first 4 rings)

  Yes

  No

  N/A

• 4.4.2 Polite and friendly greeting being<br>used

  Yes

  No

  N/A

• 4.4.3 Appropriate tone of voice used [smile<br>in the voice]

  Yes

  No

  N/A

• 4.4.4 Staff collects all relevant information:<br>- Date & time<br>- Number of Adults + children<br>- Special dietary and physical requirements<br>- Occassion/Purpose [i.e. birthday, anniversary, gathering, business meal]<br>- Name on the booking<br>- Contact number<br>- Recall if necessary

  Yes

  No

  N/A

• 4.4.5 Appropriate ending of call [warm and polite]

  Yes

  No

  N/A

• TABLE SERVICE STANDARDS

• 4.5.1. Customer acknowledge on arrival and signage guiding them on where to wait

  Yes

  No

  N/A

• 4.5.2 Menus, specials, current promotions and water offered when at the moment of seating the customer

  Yes

  No

  N/A

• 4.5.3 Order taken promptly

  Yes

  No

  N/A

• 4.5.4 Sides and others upsold

  Yes

  No

  N/A

• 4.5.5 Wine suggestions made

  Yes

  No

  N/A

• 4.5.6 Waiter shows knowledge on food and wine menu

  Yes

  No

  N/A

• 4.5.7 Table setting adjustments done before serving the order [i.e. spoon brought before serving soup]

  Yes

  No

  N/A

• 4.5.8 Waiter checks on table 2 minutes after placing starters/main

  Yes

  No

  N/A

• 4.5.9 Payment taken promptly & VAT receipt offered

  Yes

  No

  N/A

• 4.5.10 Customers are thanked for their visit and wished goodbye

  Yes

  No

  N/A

• CORRECT HANDLE OF COMPLAINTS

• If no complains observed, ask a member of the team the basics on how to handle a complain detailed below and score accordingly

• 4.6.1 LISTEN to the customer

  Yes

  No

  N/A

• 4.6.2 EMPATHISE with the customer

  Yes

  No

  N/A

• 4.6.3 APOLOGISE to the customer

  Yes

  No

  N/A

• 4.6.4 REACT to solve the problem

  Yes

  No

  N/A

• 4.6.5 NOTIFY [ to the manager and team ]

  Yes

  No

  N/A

• 4.6.6 Was the manager available to handle the situation?

  Yes

  No

  N/A

5. Knowledge ○ Effective Training

• 5.1 Knowledge on GRAB & GO (Average the results of questions A,B,C and D and/or ask an extra question if necessary)

  Yes

  No

  N/A

• A. Knowledge question GRILL

  Yes

  No

  N/A

• B. Knowledge question DELI

  Yes

  No

  N/A

• C. Knowledge question HOT FOOD

  Yes

  No

  N/A

• D. Knowledge question TILL

  Yes

  No

  N/A

• 5.2 Knowledge on EAT IN (B&K, Museum restaurants, public spaces...) (Average the scores of the below A,B and C questions)

  Yes

  No

  N/A

• A. Knowledge on DRINKS

  Yes

  No

  N/A

• B. Knowledge on MENU

  Yes

  No

  N/A

• C. Knowledge question TILL

  Yes

  No

  N/A

• 5.3 Knowledge question KITCHEN and/or PRODUCTION KITCHEN

  Yes

  No

  N/A

• 5.4 Knowledge question Food Hygiene and Health & Safety

  Yes

  No

  N/A

• 5.5 Knowledge question COFFEE

  Yes

  No

  N/A

• 5.6 RIDDOR understood by GM

  Yes

  No

  N/A

• 5.7 HACCP understood by GM

  Yes

  No

  N/A

• 5.8 Knowledge question 7 STEPS OF SERVICE<br>[ LOOK at me, SMILE at me, TALK to me, LISTEN to me, REMEMBER me, THANK me, INVITE me back ]

  Yes

  No

  N/A

• Guidelines

  Off

  On

• Here are some ideas of what you could be asking per section
  
  GRILL
  - Temperature settings for the grill
  - Time settings for the grill
  - Sauces available in breakfast range
  
  DELI
  - Turkey portion
  - How often do we empty the bins?
  - What does CAYG mean?
  
  HOT FOOD
  -What time does the food needs to be kept at
  - Ask for the quantities of ingredients and cross-check with recipe card
  
  TILLS
  - Forgeries pen
  - Benugo staff discounts
  - Benugo rewards cards and how we process them
  
  PRODUCTION KITCHEN
  - Jewellery policy
  - Day dot policy
  - Cooking temperatures
  
  MENU
  - Can waiter tell you what is in a dish from the menu
  - Can the waiter suggest a wine to go with each dish
  - Can the waiter tell you the specials of the day and description of them?
  
  COFFEE
  - Extraction time for latte
  - Grams in a regular coffee basket
  - Grams contained in a decaff sachet
  - Types of milk available
  - Colours in the coffee machine cloths and their use
  - Maximum times that we can keep coffee in the 2 chambers of the grinder
  
  FOOD HYGIENE AND HEALT & SAFETY
  - Sickenss policy
  - Cooking times
  - Danger zone
  - 2/4 hour rule
  - Accidents policy
  - Fire evacuation meeting point
  
  RIDDOR understood by GM
  - What it is? [These Regulations require employers, the self-employed and those in control of premises to
  report specified workplace incidents].
  - What does it stand for? [Reporting of Injuries, Diseases and Dangerous Occurrences Regulations]
  - What time frame do we have to avoid a RIDDOR? 7 days
  
  HACCP understood by GM
  - What does it stand for? [Hazard Analysis Critical Control Points]
  - What is it about? [HACCP is a system that helps food businesses look at how they handle food and
  introduces procedures to make sure the food produced is safe to eat].
  
  7 Steps of service
  LOOK at me / SMILE at me / TALK to me / LISTEN to me / THANK me / REMEMBER me / INVITE me back

6. Customer Feedback

• This question applies to all sites with a TripAdvisor profile independently of which operation area they belong to.

• TripAdvisor [ if available]

  Off

  On

• 6.1 Current score on TripAdvisor

  0 - 2 stars

  2.5 - 3 stars

  3.5 - 4 stars

  4.5 - 5 stars

• 6.2 TripAdvisor comments replied by management [all 'average', 'poor' and 'terrible' comments]

  Yes

  No

  N/A

• Photos

  Media

7. Safety Matters

• Observations & Recommendations

• Photos

  Media

SUMMARY & COMMENTS

• Previous Audit Score

• Current Audit Score

• Summary comments:

• External Auditor's signature:

  Sign