Title Page

  • Full Audit Branch

  • Branch Name

  • Conducted on

  • Prepared by

------ Previous inspections ------- 0/0

  • 1- Has the last inspection been reviewed .

  • 1.2- Are there no outstanding actions ?

-- 2 -- PAPER WORK

  • 1- Is the floor folder organised and up to date ?

  • 2.1- is the kitchen folder well organised and up to date ?

  • 2.3- Is the staff folder up to date and organised ?

  • 2.4- Is the pest control folder up to date, and is the manager aware of any pest problem in the branch?

  • 2.5- Are the temperatures being recorded two times a day?

  • 2.6 - Are the toilets check list record correct ?

  • 2.7 Is window cleaning record is up to date for inside and out ?

  • 2.8 - Are the food allergies book in placed ?

-- 3 -- STAFF TRAINING

  • 3.1 Have all the employees who have been with caffe concerto for 2 months or more completed the food hygiene training ?

  • 3.2 - Have all the employees who have been with caffe concerto for 3 months or more completed the fire training?

  • 3.5 - Have all the staff who as been with caffe concerto for 1 month or more done the serving steps training?

  • 3.6 Has the risk assessment folder been signed by all staff and managers and well inducted

  • 3.7 Are all manager aware of the alcohol log book and accident book and are they aware of the alcohol licence terms and conditions

  • 3.8 Are all manager aware of table and chairs licence terms and conditions ?

  • 3.9 Are the staff train on cake or wedding cake, deletion produced option, incentive, promotion to different level ?

-- 4 -- FIRE PREVENTION

  • 4.1 - Are all the fire extinguishers properly mounted and accessible?

  • 4.4 - Has automatic sprinkler system been inspected within the last year and it is currently operable?

  • 4.5 - Emergency exit doors easily opened from inside?

  • 4.8 - Is the fire alarm being tested ( different call point each time ) and recorded?

  • 4.11 Is there an evacuation plan in place and staff are aware of it

  • 4.13 is the electric panel clean and clear from any thing that can be a fire risk

  • 4.14 are the staff been trained how to operate the fire extinguishers?

-- 5 -- GENERAL LIGHTING

  • 5.1 - Light fittings clean and in good condition?

  • 5.3 - Are all the lights on the display working correctly?

  • 5.2 - Is the illumination set at the correct level on the shop floor?

  • 5.4 - Are all the lights on the outside of the restaurant working properly?

  • 5.5 are the chandeliers clean and sparkling

-- 6 -- CLEANING HOUSE KEEPING

  • 6.1 - Is the entry and walkways kept clean?

  • 6.2 - Are the stairs kept clean, and clear of boxes, drinks, ect?

  • 6.5 - Wet floor signs and mops are readily available?

  • 6.6 - Is the restaurant floor clean behind sofas and tables?

  • 6.7 - Is the restaurant bar clean and organised?

  • 6.9 - Is There a sanitiser bottle in use in the kitchen and on the bar?

-- 6 -- DRY STORAGE AND WALKING FRIDGE/ FRIZZER

  • 6.10 is the stock to the right level ( not exceeding maximum stock allowed

--10-- Printing Materials

  • 10.1 - Are all menus in good conditions ( breakfast, lunch, dinner, bar, ice cream and all special cards)

  • 10.2 - are all the display menus and A board clean and in good condition

  • 10.3 - Are business cards, cake brochures and promotional material available for the customers by the till and the take away

--11-- Cake Display

  • 11.1 - Is the display well stocked with the right level of whole cake, pastries and slices

  • 11.2 Is the display clean and working properly( has the weekly deep clean been done)

  • 11.3 Is the ice cream display cleans and well stocked and is the set up according to Caffe Concerto design

  • 11.4 is the display set up according to the plan agreed with branch

  • 11.5 at the back in the cold room or the cake fridge in the kitchen, do we have the right level of stock

--12-- Staff

  • 12.1 is there enough uniform for all the staff kitchen and floor ( laundry level)

  • 12.2. Are all staff wearing name badges and wearing the right shirt, shoes, trousers and uniform

  • 12.3 are all staff following the right service steps and up selling

--13-- Bar

  • 13.1 is the bar set up according to the plan agreed ( please check picture in the branch)

  • 13.2 is the bar ( shelves and fridges) stocked to the right level ( not more than agreed/ max stock)

  • 13.3 are all the glasses, cups, tea pots to the right level and clean and in the right place

  • 13.4 is the glass washer, coffee machine and the ice machine clean and kept in good condition

  • 13.5 are the fridges clean and in good condition (is the weekly deep cleaning done )

  • 13.6 is the lift maintained properly and in good condition

  • 13.7 are the staff using the mini oven to warm the pastries

--14-- Floor

  • 14.1 are all stations clean tidy and well setup

  • 14.2 are all cutlery and all condiments( olive oil and veniger, ketchup, mayo etc ) clean, to the right level and in the right place

  • 14.3 Are all the staff smiling and in the right place ready for service

  • 14.4 are all tables, chairs, sofas, mirrors and picture clean, well set up and not wobbly

  • 14.5 is the floor clean ( behind the sofas, under the tables, behind the stations)

  • 14.6 are the air-conditioning working properly and the floor is at the right temperature

  • 14.7 is the music right and at the right level

--15-- Financial and Managment

  • 15.1 has the kitchen rota been approved to the right level of staff

  • 15.2 has the floor rota been approved to the right level of staff

  • 15.3 is the manager or person in charge aware of his financial targets and daily targets and wages allowance

  • 15.4 do the branch have any problems with regards to closing the till procedure

  • 15.5 did you notice any problem after investigating the CCTV for the day before ( opening time and closing time)

  • 15.6 are cash bill under control

  • 15.7 is the tips to the right level

  • 15.8 is the branch selling the right level of take away and cake orders

  • 15.9 - are the manager training the staff to become assistance or supervisor ? Give names of the staff in process !

--16-- products

  • 16.1 is the food coming from the kitchen according to company standard

  • 16.2 is the food coming from the kitchen on time and without delay and in the right plate

  • 16.3 are the drinks coming from the bar according to company standards

  • 16.4 are the drink coming on time and in the right glass or cup

-- 17-- Kitchen

  • 17.1 - There is hot water and blue paper in placed ?

  • 17.3 - Are all staff kitchen staff wearing the hat chef and clean uniform ?

  • 17.2- are the fridges clean and in good condition (is the weekly deep cleaning done )

  • 17.4- Are the food displayed in the fridge or freezer avoiding cross contamination ?<br>

  • 17.5 - Are thermometer working properly and recoding ?

  • 17.6- are the duct / fresh air filters been replace weekly or cleaned ?

  • 17.7 - Do they control the rotation on the product from the factory ?

  • 17.8 - Do they have any issue with the equipment in the kitchen ?

  • 17-8 . Are the containers label up today ?

--18-- any other problems found in the audit ?

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