Compliance - Scored Audit

• Site

  Select
• Location
  Address

• Date / Time

  Date

• Site Manager Name

• Duty Manager Name

• Completed By

Food Safety Management System

• Is their sufficient signage which explains how customers can find further information regarding the allergens within their food?

  Yes

  No

  N/A

• Are all Food Safety Notices (FSNs) displayed? (tick each box)

  Select FSN 2 - The 14 Allergens FSN 3 – Allergic Reactions – Emergency Action FSN 4 – Acrylamide FSN 5 – COVID 19 Secure FSN 6 – Clean Hands Protect Against Infection FSN 7 – Hygiene Points for Food Handlers FSN 8 – HACCP Flow Diagrams FSN 9 – Danger Zone (What You Need To Know) FSN 10 – Danger Zone (Temperature Multiplication) FSN 11 – Areas Most Often Missed During Hand Washing FSN 12 - Acrylamide Cooking Colour Charts FSN 13 - Colour Coded Chopping Boards & Knives FSN 14 - Colour Coded Cleaning System FSN 15 - Colour Coded Cleaning System Raw Meat Areas

  • FSN 2 - The 14 Allergens
  • FSN 3 – Allergic Reactions – Emergency Action
  • FSN 4 – Acrylamide
  • FSN 5 – COVID 19 Secure
  • FSN 6 – Clean Hands Protect Against Infection
  • FSN 7 – Hygiene Points for Food Handlers
  • FSN 8 – HACCP Flow Diagrams
  • FSN 9 – Danger Zone (What You Need To Know)
  • FSN 10 – Danger Zone (Temperature Multiplication)
  • FSN 11 – Areas Most Often Missed During Hand Washing
  • FSN 12 - Acrylamide Cooking Colour Charts
  • FSN 13 - Colour Coded Chopping Boards & Knives
  • FSN 14 - Colour Coded Cleaning System
  • FSN 15 - Colour Coded Cleaning System Raw Meat Areas

• Are the following policies available in the FSMS folder for all staff to read?

  Select POL 1 - Food Safety Policy Statement POL 2 - Safe use of Eggs Policy POL 3 - Acrylamide Policy POL 4 - Food Waste Policy POL 7 - Hand Washing Policy

  • POL 1 - Food Safety Policy Statement
  • POL 2 - Safe use of Eggs Policy
  • POL 3 - Acrylamide Policy
  • POL 4 - Food Waste Policy
  • POL 7 - Hand Washing Policy

• Is the 'Food Safety Policy Statement' displayed in a position where it can be seen by all employees?

  Yes

  No

  N/A

• Is the 'Food Hygiene Ratings Sticker' displayed in a position where it can be seen by customers?

  Yes

  No

  N/A

• Is the 'Food Safety Management System' folder located on site and easy accessible ready for inspection?

  Yes

  No

  N/A

• Is the 'Food Safety Management System' folder kept up to date? (new and/or amended procedures updated or procedures that have been revoked are removed).

  Yes

  No

  N/A

• Is ‘REC 1 – Approved Suppliers List’ fully completed with details of the supplier name, contact, telephone number and product?

  Yes

  No

  N/A

• Is the ‘Emergency Contacts List’ correct and up to date?

  Yes

  No

  N/A

• Is ‘REC 2 – Goods Received Check List’ being regularly completed with details of the supplier, food type, quality, temperature, defects, initials?

  Yes

  No

  N/A

• Is food not adhering to the quality specification being rejected and returned to the supplier?

  Yes

  No

  N/A

• Is ‘REC 3 – Fridge Freezer Temperature Record’ being completed daily to record the temperature of each fridge both AM and PM?

  Yes

  No

  N/A

• Are the fridges free of any out-of-date food?

  Yes

  No

  N/A

• Is ‘REC 6 – Cooking Record’ being completed regularly to record the core temperature of all foods?

  Yes

  No

  N/A

• Is ‘REC 7 – Cooling Record’ being completed regularly to monitor the cooling temperature of food for up to 90 minutes?

  Yes

  No

  N/A

• Is ‘REC 8 – Reheating Record’ being completed regularly to monitor the reheating temperature of food?

  Yes

  No

  N/A

• Is ‘REC 9 – Hot Hold/Display Record’ being completed regularly to monitor the temperature of food held in the hot display?

  Yes

  No

  N/A

• Is ‘REC 10 – Display of Chilled Food Record’ being completed regularly to check the temperature of chilled food?

  Yes

  No

  N/A

• Has the ‘REC 12 – Allergen Controls Review Record’ been completed by the Head Chef to record allergenic content within all food on the menu?

  Yes

  No

  N/A

• Has the ‘REC FSAM 1 – Assessment of Food Allergens Procedures Record’ been completed by the Head Chef?

  Yes

  No

  N/A

• Is ‘REC 14 – Vacuum Packing’ being fully completed every time the Vacuum Packing machine is used to prevent cross-contamination?

  Yes

  No

  N/A

• Have all staff signed a copy of ‘REC 15 – Staff Hygiene & Work Rules’?

  Yes

  No

  N/A

• Have all chefs signed a copy of ‘REC 16 – Head Chef & Sous Chef Duties’?

  Yes

  No

  N/A

• Is ‘REC 17 – Opening and Closing Checks Record’ being fully completed daily?

  Yes

  No

  N/A

• Has a ‘REC 20 – Supplier Assessment Form’ been completed?

  Yes

  No

  N/A

• Are all visitors completing a ‘REC 21 – Visitors Questionnaire Record’ before entering the kitchen preparation area?

  Yes

  No

  N/A

• Is ‘REC 22 – Monthly Food Safety Inspection Record (Kitchens)’ being fully completed to record site checks?

  Yes

  No

  N/A

• Have all Managers signed ‘REC 30 – Manager & Assistant Manager Duties?’

  Yes

  No

  N/A

• Is ‘REC 31 – Cleaning The Beer Lines Record’ being completed to record beer lines being cleaned?

  Yes

  No

  N/A

• Is ‘REC 32 – Opening and Closing Checks Record (Bars)’ being completed daily to record checks?

  Yes

  No

  N/A

• Is ‘REC 39 – Monthly Food Safety Inspection Record (Bars)’ being completed each month?

  Yes

  No

  N/A

• Is ‘REC 41 – Ice Machine Cleaning Checklist’ being completed regularly to record the cleaning of the ice machine?

  Yes

  No

  N/A

• Is ‘REC 101 – Staff Hygiene Training Record’ up to date for all staff?

  Yes

  No

  N/A

• Have all staff signed a copy of ‘REC 102 – Personal Health and Hygiene Record’?

  Yes

  No

  N/A

• Have all staff signed a copy of ‘REC 103 – Infection Reporting Requirements for Food Handlers Record’ in the last 12 months?

  Yes

  No

  N/A

• Is there evidence of ‘REC 103.1 – Return to Work Questionnaire’ being completed for all staff who have been off ill?

  Yes

  No

  N/A

• Is ‘REC 104 – Cleaning Schedule Record (Kitchens)’ being completed to record regular cleaning?

  Yes

  No

  N/A

• Is ‘REC 104 – Cleaning Schedule Record (Bars)’ being completed to record regular cleaning?

  Yes

  No

  N/A

• Is ‘REC 104 – Cleaning Schedule Record (Cafes)’ being completed to record regular cleaning?

  Yes

  No

  N/A

• Is ‘REC 108 – Temperature Probe Calibration Records’ being used to ensure the ‘Ready to Eat’ and ‘Raw’ probe thermometers being checked monthly to ensure the readings are accurate?

  Yes

  No

  N/A

• Has a ‘REC 109 – Pest Reporting Record’ been completed for any sightings of pests?

  Yes

  No

  N/A

• Is ‘REC 110 – Maintenance Repair Order’ being completed to record faults or problems with equipment?

  Yes

  No

  N/A

• Has ‘REC 112 – Food Compliant and Investigation Record’ been fully completed for all complaints?

  Yes

  No

  N/A

• Has ‘REC 113 – Alleged Food Poisoning Investigation Record’ been fully completed for all instances of alleged food poisoning?

  Yes

  No

  N/A

• Has a ‘REC 116 – Purchasing Supplier Criteria Record (Audits)’ been completed?

  Yes

  No

  N/A

Learn Upon

• Have all F&B staff (including Site Management) completed their ‘Food Safety Level 2’ training?

  Yes

  No

  N/A

• Have all F&B staff (including Site Management) completed their ‘HACCP Level 2’ training?

  Yes

  No

  N/A

• Have all F&B staff (including Site Management) completed their ‘Allergen Awareness’ training?

  Yes

  No

  N/A

• Have all F&B staff (including Site Management) completed their ‘Natasha’s Law’ training?

  Yes

  No

  N/A

• Have all F&B staff (including Site Management) completed their ‘COSHH’ training?

  Yes

  No

  N/A

• Have all F&B staff (including Site Management) completed their ‘Working in Licensed Premises' training?

  Yes

  No

  N/A

• Have all staff (including Site Management) completed their ‘GDPR' training?

  Yes

  No

  N/A

Leisure Processes

Age Verification Process

• Is a 'Challenge 25' poster displayed?

  Yes

  No

  N/A

• Is the 'Refusal of Sale' iAuditor form being used to log refusals?

  Yes

  No

  N/A

• Is there an up to date 'Alcohol Price List' displayed at the bar area?

  Yes

  No

  N/A

DPS and Premises Licensing

• Is the ‘Premises License Summary’ document clearly displayed in a position that can be seen by customers when purchasing alcohol?

  Yes

  No

  N/A

• Is there a copy of the DPS’s personal license held inside the DPS folder?

  Yes

  No

  N/A

• Have all staff who serve alcohol signed the ‘Authorisation to Sell Alcohol’ document contained inside the DPS folder?

  Yes

  No

  N/A

• Does the DPS folder contain a copy of the full premises license?

  Yes

  No

  N/A

• Does the DPS folder contain a copy of our ‘Responsible Drinking’ policy?

  Yes

  No

  N/A

• Does the DPS folder contain a copy of our ‘Age Verification’ process?

  Yes

  No

  N/A

Cash Management Process

• Is the till float being removed AM and PM and stored in the safe?

  Yes

  No

  N/A

• Is the float amount(s) correct?

  Yes

  No

  N/A

• Is the till drawer free of the till key? (i.e. no one get in without using the POS)

  Yes

  No

  N/A

• Is the till drawer free of customer credit or debit cards which may have been left behind?

  Yes

  No

  N/A

• Has the 'Weekly Till Float Log'? been fully filled in to record both the AM and PM floats for the last 4 weeks?

  Yes

  No

  N/A

• Is the first section of the Weekly Banking Log being used to record the float in and out?

  Yes

  No

  N/A

• Is the second section of the Weekly Banking Log being used to record the EOD takings?

  Yes

  No

  N/A

• Is the third section of the Weekly Banking Log being used to count the bags contained within the safe?

  Yes

  No

  N/A

• Is the G4S collection box on the Weekly Banking Log being filled in correctly to record the reference number of the cash collection?

  Yes

  No

  N/A

• Are all cash discrepancies less than £5 in last the 7 days?

  Yes

  No

  N/A

• Were comments added as a note to explain the till discrepancy?

  Yes

  No

  N/A

• Was this cash discrepancy raised by email, phone or text message to the Leisure Compliance Manager?

  Yes

  No

  N/A

• Are Bulk Change Orders being processed correctly?

  Yes

  No

  N/A

Alarms Process

• Is the keyholder information up to date with ASPRO?

  Yes

  No

  N/A

F&B Processes

• Is the Deliveroo ‘acceptance rate’ above 95%?

  Yes

  No

  N/A

• Is the Deliveroo ‘orders prepared late’ % less than 3%?

  Yes

  No

  N/A

• Is the Deliveroo ‘missing or incorrect items’ % less than 1%?

  Yes

  No

  N/A

• Is the Deliveroo ‘average preparation time’ within 15 minutes?

  Yes

  No

  N/A

• Are any unavailable items marked as 'unavailable' on Deliveroo to prevent refunds?

  Yes

  No

  N/A

• Is the Goodeats ‘acceptance rate’ above 95%?

  Yes

  No

  N/A

• Is the food being cooked to the specifications detailed on Nutritics?

  Yes

  No

  N/A

Discounts, Coupons, Promotions & Vouchers Process

• Are all sales being processed without ‘manual discounts’ being applied?

  Yes

  No

  N/A

• Are staff discounts correctly being processed using the ‘STAFF20’ code?

  Yes

  No

  N/A

• Are coupons being processed correctly?

  Yes

  No

  N/A

• Are vouchers being processed correctly?

  Yes

  No

  N/A

Manager PINs and Staff Permissions Process

• Are managers the only people who know the managers PIN code(s)?

  Yes

  No

  N/A

• Is the SumUp staff login list up to date? (Leavers must be removed)

  Yes

  No

  N/A

Ordering / Supplier Credits Process

• Do the 'Brakes' purchase orders match exactly what was ordered via the 'Brakes' portal?

  Yes

  No

  N/A

• Are consumable item(s) such as cleaning chemicals and kitchen equipment being ordered separately to food orders?

  Yes

  No

  N/A

• Do the 'Molson Coors' purchase orders match exactly what was ordered via the 'MyMolsonCoors' portal?

  Yes

  No

  N/A

• Are supplier credits being recorded correctly through SumUp?

  Yes

  No

  N/A

• Have all deliveries/transfers that have arrived been received on the system?

  Yes

  No

  N/A

Expenditures

• Is the site following the company process of not using the petty cash feature?

  Yes

  No

  N/A

• Are all leisure expenses being processed correctly through the AG Leisure Clubhouse account to ensure the Sales & Operations Manager authorises them?

  Yes

  No

  N/A

• Is the ‘Equals Money’ Card process being followed?

  Yes

  No

  N/A

Stock Rotation Process

• Is food with the longest shelf life stored at the back?

  Yes

  No

  N/A

• Are drinks with the longest shelf life stored at the back?

  Yes

  No

  N/A

• Are use by dates being checked weekly to ensure no food/drinks are out of date?

  Yes

  No

  N/A

Stocktakes Process

• Have the weekly stocktake been completed every week for the previous 4 weeks?

  Yes

  No

  N/A

• Is the weekly stocktake being completed as a full count to ensure no categories are missed?

  Yes

  No

  N/A

• What was the result of the latest stocktake?

• Was the result of the latest stocktake good, fair or poor?

  Good

  Fair

  Poor

  N/A

• Which area was counted today as part of an accuracy check?

  Select Snacks Soft Drinks Draught Spirits Wines Ice Cream Food Ingredients Other (please state)

  • Snacks
  • Soft Drinks
  • Draught
  • Spirits
  • Wines
  • Ice Cream
  • Food Ingredients
  • Other (please state)

• Please state

• Was the result of todays accuracy check good, fair or poor?

  Good

  Fair

  Poor

  N/A

• Is the stocktake being completed on a suitable day each week, outside of trade to reduce the chance of mistakes?

  Yes

  No

  N/A

• Are kegs being correctly counted using the 'KegCheck' device, converting gallons in to pints?

  Yes

  No

  N/A

• Are spirits being correctly counted in tenths?

  Yes

  No

  N/A

• Is the ‘product inventory’ well managed to ensure no items are currently in negative stock? (< 5 lines)

  Yes

  No

  N/A

Wastage

• Are ingredients being corrected recorded as wastage ensuring the correct measure (store unit / supplier unit) is selected?

  Yes

  No

  N/A

• Are products being corrected recorded as wastage through the POS app?

  Yes

  No

  N/A

Action

• What needs done?

• When does it need done by?

  Date

Summary

• Auditor Comments

• Auditor Signature

  Sign