BrewDog Weekly Kitchen Audit

• Site

• Conducted on

  Date

• Audit carried out by

Kitchen and BOH - Food Safety

Purchasing and delivery

• Are all deliveries for the week checked on arrival? (Temperature checks, packaging, use by/best before dates, quality) and marked on temperature record sheets?

  Yes

  No (critical)

• Are and chilled/frozen deliveries stored appropriately within 30 minutes?

  Yes

  No

• Is all food purchased from approved, reputable suppliers only?

  Yes

  No

Food Surface Areas

• Safe food handling practices seen on site? (Frequent hand washing of food handlers, sanitiser and blue roll available)

  Yes

  No (critical)

• Wash hand basins fully stocked with hot and cold water, antibacterial soap and blue roll/paper towels available?

  Yes

  No (critical)

• Food items stored correctly - 4 hour rule understood (ask a chef on duty) and high risk foods stored correctly?

  Yes

  No (critical)

• Contact surfaces (food surfaces, floors, walls and ceilings) within kitchen area clean and well maintained?

  Yes

  No

• No evidence of pests and all outside doors/windows shut to prevent access?

  Yes

  No

• Evidence of appropriate temperature monitoring? Daily fridge/freezer, burger and hot food checks, cooling records.

  Yes

  No (critical)

• Fitness to work policy understood and adhered to? (Ask a chef on duty what they would do if they suspected they had food poisoning/ ask kitchen manager the process if a chef suspects they have food poisoning)

  Yes

  No

• Adherence to company uniform? Jewellery policy, clean uniform, hat, smoking policy etc.

  Yes

  No

Chilled and Frozen Storage - walk in fridge, chest freezers etc.

• Organised stock rotation and storage? External packaging removed, defrosting in designated areas etc.

  Yes

  No (critical)

• Clear separation and knowledge of high risk items stored here?

  Yes

  No (critical)

• Evidence of appropriate temperature monitoring? Daily temperature checks.

  Yes

  No (critical)

• Cleanliness and good condition of interior floor, walls and racking?

  Yes

  No

• Foods inside are covered correctly, dated and within shelf life?

  Yes

  No (critical)

Dry Store

• All contact surfaces (including floors, walls, ceilings and shelving) within area well maintained?

  Yes

  No

• Products here stored safely? High risk separation, items off floor etc.

  Yes

  No (critical)

• Clear and effective stock rotation here? FIFO

  Yes

  No

• Temperature safe for storage of ambient products? Less than 20 degrees c.

  Yes

  No

Pot Wash Area

• All contact surfaces (including floors, walls, ceilings and shelving) within area well maintained?

  Yes

  No

• Goggles, gloves and mask available and in useable condition for chemical handling?

  Yes

  No (critical)

• Clean colour coded mops and buckets in use for respective cleaning areas, separate one for toilet use?

  Yes

  No

  N/A

Equipment

• Probe in use? Accurate and in good working order?

  Yes

  No (critical)

• Probe wipes available?

  Yes

  No

• Dishwasher in good condition? No leakages, limescale or debris build up?

  Yes

  No

• Microwave clean and in good condition? No cracks, no glass plates and industry standard?

  Yes

  No

• Chopping boards and kitchen utensils in use and hygienic condition?

  Yes

  No

• Chefs knives in use and are hygienic and safe to use?

  Yes

  No

Burger Checks

• Burger utensils in use and being used correctly?

  Yes

  No (critical)

• Cooking in busy periods process understood?

  Yes

  No (critical)

• Burgers stored separately in a all fridges?

  Yes

  No (critical)

Prepared Items

• Sufficient levels of preparation available and in good condition? No over prepping.

  Yes

  No

• Salad items washed appropriately?

  Yes

  No

Cooked Food Check

• Choose a dish to check from the following:

  Burger (medium)

  Fish Pie

  Chicken

  Ribs

• Colour:

• Temperature:

• Feedback:

Bar

Purchasing and delivery

• Are and chilled/frozen deliveries stored appropriately within 30 minutes?

  Yes

  No

• Is all food purchased from approved, reputable suppliers only?

  Yes

  No

Bar Surface Areas

• Safe food handling practices seen on site? (Frequent hand washing of food handlers, sanitiser and blue roll available)

  Yes

  No (critical)

• Wash hand basins fully stocked with hot and cold water, antibacterial soap and blue roll/paper towels available?

  Yes

  No (critical)

• Contact surfaces (food surfaces, floors, walls and ceilings) within bar area clean and well maintained?

  Yes

  No

• Any evidence of pests?

  No

  Yes

• Fitness to work policy understood and adhered to? (Ask a Team member on duty what they would do if they suspected they had food poisoning/ ask manager the process if a member of staff suspects they have food poisoning)

  Yes

  No

• Organised stock rotation and storage? External packaging removed, FIFO

  Yes

  No

• Evidence of appropriate temperature monitoring? Daily fridge/freezer temperature checks.

  Yes

  No (critical)

• Bar fridge/freezers clean and in good condition?

  Yes

  No

• Any fruit, juice and milk inside covered correctly, dated and within shelf life?

  Yes

  No (critical)

Storeroom

• All contact surfaces (including floors, walls, ceilings and shelving) within area well maintained and storeroom generally clean and tidy?

  Yes

  No

• Clear and effective stock rotation here? FIFO

  Yes

  No

• Temperature safe for storage of ambient products? Less than 20 degrees c.

  Yes

  No

Equipment

• Glass washer in good condition? No leakages, limescale or debris build up?

  Yes

  No

• Chopping boards, knives and bar utensils in use and in a safe, hygienic condition?

  Yes

  No

• Coffee machine and grinder clean and in good condition? Spray arm, no leakages etc.

  Yes

  No

• Coffee Brew Log completed each day?

  Yes

  No

• Ice machine clean and in good condition? No mould, limescale, clean scoop, seals etc.

  Yes

  No

Health and Safety

Premises

• Good overall cleanliness of restaurant internal and external including clean highchairs?

  Yes

  No

• Toilets clean?

  Yes

  No

• Good organisation and cleanliness of staff areas?

  Yes

  No

• Internal and external bin areas clean?

  Yes

  No

Heath and Safety

• Safe practice for storage and disposal of broken glass/crockery?

  Yes

  No

• Any items stored on shelving compromising safety?

  No

  Yes

• All dangerous equipment has signage, carried and used appropriately and unplugged when not in use?

  Yes

  No

• Wet floor signs in use?

  Yes

  No

• First aid boxes correctly stocked (blue plasters, dressings etc.) and where they should be?

  Yes

  No

• Smoking policy adhered to and appropriate external smoking area managed?

  Yes

  No

• Disability access managed effectively and all assisting equipment in good working order?

  Yes

  No

• Evidence of safe and effective manual handling?

  Yes

  No

  N/A

Fire Safety

• Fire escape routes and exits clearly identified and free from obstruction? Fire exit doors not locked.

  Yes

  No (critical)

• Any fire doors wedged open?

  No

  Yes (critical)

• 6 monthly team fire evacuation drill carried out and recorded?

  Yes

  No

• Evidence of weekly/monthly fire safety equipment testing and appropriate records maintained?

  Yes

  No (critical)

• Boiler room free from storage? No combustible or flammable items including chairs, paint, old equipment etc.

  Yes

  No

  N/A

• Manager's Fire Risk Assessment completed and any issues addressed?

  Yes

  No

Cleaning Facilities

• Effective cleaning checklist for both FOH and BOH in place and monitored by management?

  Yes

  No

• Cleaning equipment and chemicals stored correctly and well maintained? Data sheets available and notices displayed?

  Yes

  No

Paperwork

Training and Development

• Relevant induction and training records for all staff? (E-learning 100% complete)

  Yes

  No (critical)

• Level 2 food safety records available for managers and kitchen team?

  Yes

  No (critical)

Documentation and Record Keeping

• Knowledge of Food Safety and Health and Safety Manuals - accident reporting, AFPs, EHOs (ask manager on duty)

  Yes

  No (critical)

• Pest control management - regular visits, all recommendations auctioned and signed off?

  Yes

  No (critical)

• All of the following Legal notices displayed - A3 Health and Safety Poster, Employer's Liability, Health and Safety Policy, Fitness to Work, Emergency Plan, Site Specific Risk Assessments, First Aid Poster.

  Yes

  No

• All appropriate Safety Inspection Certificates available? Flue, ventilation, electric, gas, lift, pressure systems etc.

  Yes

  No

• Maintenance records kept - plug sockets, cables, PAT testing etc.

  Yes

  No

Maintanance

• Any minor maintenance issues identified?

• Any major maintenance issues identified?

Other

• Any other comments or observations?

• Signature

  Sign