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Roadchef Bakery Audit V2

Outside

  • Internal signage clean and in good repair

  • Windows, sills are clean and free from smears and debris

  • Is window merchandising correct to brand standards

Front of House

  • Skirting boards are clean, dust free, debris free and in good decorative repair

  • All lighting working, in good condition and clean

  • Hot counter is clean, dust and smear free and in good condition

  • Pastry counter is clean, dust and crumb free, glass smear free and in good condition. <br>

  • All price tickets clean and straight

  • Back counters clean and clutter free (no cleaning materials, oven gloves, Trays , paperwork etc) on display

  • Back shelving and merchandising to brand specification

  • Drinks fridge and or well, full, light working, clean and in working order

  • Condiment, grab and go boxes, crisp baskets are clean, products displayed neatly with price tickets in good condition

  • Crockery and cutlery - enough available, no chips in the crockery , clean and polished cutlery

  • Till Area is tidy, dust and debris free

  • Hand washing facilities available - hot water, soap and blue roll

  • Bins clean, full and appropriate level and no smears

  • Tables, bases and chairs are clean and in good repair- check the sides of the cushioned chairs, No wobbly tables.

Front of House Equipment

  • Hot counter in full working order including all lights and switches. Clean and in a good state of repair inc seals.

  • Combi oven clean in and outside, pre heated and in full working order

  • Ice machine is clean- check inside, roof, seals and there is a plastic scoop available kept outside of the machine

  • Blender working, clean and in good repair

  • Hot chocolate machine clean, good condition and in good working order

  • Hot Chocolate made to specification

  • Ovens are clean inside and out including , doors, seals and internal racking

  • Pasties are going on to the trays on grease proof paper and the tray is not over filled

  • Tray racking is clean and in good condition

  • Oven trays are clean, enough available and in good repair

  • Fire extinguishers tagged, in date, serviced and in the correct position

  • Milk Fridges clean (Doors, seals and shelves), in good working order

  • Insectecutor is clean, working and in good condition

FOH Documents

  • Current product and drink manuals available and in good repair <br><br>Product manual to be in the kitchen if being used for preparation

  • Allergen information available and up to date - all team are aware where to find the information

  • Current day bake plan in use

  • Have all previous & current opening & closing checks been completed

  • Current weeks cleaning lists available and signed (may be found in the kitchen or BOH)

The Team and Service

  • All team are wearing the correct uniform as per brand standards

  • All team are either clean shaven or have a neat beard

  • Long hair tied back as per brand standard

  • No personal mobile phones in sight

  • Only Jewellery to be worn as per brand standard

  • No team members eating, drinking or chewing gum in view of customers

  • Team members on break have their uniform covered. Any team members smoking are away from the premises and not in view of the customers

  • Can any colleague quote the 3 core values

  • Service delivery as per brand standard- Service Observation

  • Bottle necks being managed

  • The team are working to the appropriate pace of the business

  • Customers asked if they are EI or TA

  • Food served correctly on the plate with a napkin on the side and a tray for EI

  • Are loyalty cards being offered at the till point

  • Are the tables being cleared down in a timely fashion in line with brand clean down standards and all tables clean underneath also

Product - Taste one of each

  • Pasties are to temperature - Max 63 degrees after 2 hrs however not to drop below 40 degrees within 4hrs period. (Scotland between 64-70) If this question is failed all marks are to be removed from this section. (this is a brand standard to maintain quality)

  • Are all team members on duty aware of the pasty temperatures as above

  • Are all team members on duty aware of the 4 hour for hotdeck

  • Pasties are cooked and stacked to brand standard

  • Probe and probe wipes available and probe working (3 probes)

  • Pastries proved correctly and baked to brand standard

  • Lunch Product available, enough for the trade levels and displayed to brand standard

  • Cake products displayed correctly, cut and iced correctly (carrot cake) and enough available for the time of day

  • Scones - enough available, correct size and merchandised to brand standard

  • Availability of all products correct for the time of day

Back of House

  • All lights working

  • All corridors clear from obstruction

  • Prep area is clean, free from debris- all stainless steel tables and splash backs are clean including legs and underneath

  • Scales are available clean and in good working order

  • Soap dispenser and blue roll filled

  • Walls clean

  • Floor is clean and free from debris - check under appliances and work stations

  • Sinks - clean, shelving, taps, floors and splash backs

  • All food and drink is elevated from the floor

  • Hand wash basin is clean with a filled soap dispenser , hot water and blue roll available

  • Prover is clean internally and externally, doors, seals and internal racking clean. Also in good working order

  • If the prover is in use, are the pastries on the trays to spec - Separate trays, amount per tray is to specification

  • Dishwasher is working, softener and salt available and the appliance is clean

  • Freezer - clean, organised, floors and wall clean, vents are dust free and everything is stored off the floor.

  • Fridges - clean inside doors and seals

  • Fridge and freezers to correct temperature

  • Fridge layout guide displayed

  • Date labeling sheet displayed on the fridge

  • All food and drink date labelled and in date

  • FIFO evident

  • Dry storage area clean and free from debris

  • Chopping board colour guide on the wall

  • All chemical and cleaning materials are available and stored away from any food or drink items- COSHH data sheet displayed

  • Pest inspector is up to date with no signs of pests

  • Health and safety poster displayed

  • PPE available and in good condition - oven gloves, google, mask and rubber gloves

  • All fire exits clear

Team Training / Administration

  • Are all team level 1 coffee trained

  • Flow training complete

  • Team communication wall - Uniform standards and last audit report available

  • Previous 4 weeks bake plans available and completed properly

Looking For Growth

  • Last 4 weeks sales reports available

  • Does the Manager on Duty know their daily and weekly sales target

Maintenance

  • All Internal paintwork in good condition

  • No damaged ceilings, floors and walls

  • Have all maintenance issues been reported

  • No broken furniture

Coffee - Three coffees are to be made for this section - Cappuccino, Latte and Flat White - If they are not made to standard all marks are lost for Espresso and milk based drinks section

Service

  • Speed of service correct for the time of day

  • Barista interacting positively with customers during their wait

  • Is the barista working on the coffee machine signed off to at least Barista Level 1

  • Is there a sufficient amount of barista's signed off to level 1 in the bakery

Espresso

  • Bags of beans date rotated and order levels correct

  • Group head flushed

  • Group basket dried

  • Dose pulled 3 times, weighed between 18.5 and 19.2g and had minimal spillage

  • Coffee leveled correctly

  • Tamping correct (straight wrist, using tamp mat and edge of the group handle and tamper twisted 90 degrees

  • Espresso brewed immediately

  • Extraction time between 22-26 seconds

  • Yield - 33-36g

  • Crema creamy and an even caramel colour

  • Taste (balanced between acidity&bitterness, espresso tastes clean, not ashy or dirty)

Barista Knowledge

  • Barista can demonstrate how to check and adjust dose

  • Barista can demonstrate how to check and adjust extraction time

  • Barista answers 3 of the following correctly <br>What affects extraction time <br>What is the difference between arabica and robusta beans <br>What is the name of our espresso blend <br>What is the recipe specification <br>What is the name of our coffee roaster and why are they top quality <br>How often should the recipe be checked <br>What factors effect the extraction time of the espresso - name 3

  • How would you describe a Cappuccino, latte, flat white, piccolo and espresso - Auditor Pick one to ask

  • Why do we only serve our coffee in one size

  • What should be done with excess coffee grind at the end of the night

Milk Based Drinks - Capp, Latte or flat white

  • Fresh milk being used

  • Clean jugs are being used and all 3 sizes of latte jug available

  • Milk thermometers being used

  • Milk correct temp - 150F / 65 degrees C

  • Steam wand purged before and after steaming

  • Steam wand cleaned with correct colour clothes ( Yellow milk Green alternative)

  • Milk textured correctly (in a whirlpool direction)

  • Milk finished correctly (tapped and swirled so the milk has no large air bubbles and is shiny)

  • Drink visually correct (depth of foam and/ or latte art and served according to spec)

  • Consistency and persistence of foam - smooth and silky with no large air bubbles, foam does not collapse and come back when pushed away with a spoon

  • Flavour - the temperature and balance of the espresso and milk is correct

Equipment

  • Coffee area clean

  • Grinder clean and in good working order

  • Cup warmer functional and clean

  • Steam pressure between 1-1.5 when steaming

  • Water pressure 9 bar when brewing

  • All control buttons clean and working

  • Steam wand knobs easy to turn and clean

  • Water temperature on machines with a digital display approx 94 degrees <br>Older machines (Linea Classic) the display is underneath the drip tray in the corner which gives boiler temo, new machine (GB5) it is on the front of the machine <br><br>The brewing temperature of water hitting the coffee inside the grouphead. For Revelation this should be 91-92 degrees.

  • Shower screens clean and not damaged

  • Group seals in good repair and portafilters not leaking

  • Portafilter springs holding the basket in place, baskets and handles in good repair

  • Steam arm and nozzle clean and not leaking

  • Drip tray de-stained

  • Wastage box free of coffee build up

  • External of the coffee machine (including customer side, legs and underneath clean)

  • Water filter not in need of changing

Barista Tools

  • Wet and dry scales available and working

  • Hand Tamp available and in good repair

  • Tamp mat available in and in good repair

  • Timer available and working

  • Portafilter towel available and clean

  • Red drip tray cloth in use

  • Decaf tub clean, one pack of decaf in the tub at one time, correct decaf spoon being used

  • Group head brush

  • Group head cleaning powder available and correct amount being used (ask the team how much)

  • Grinder granules available and being used

  • Burrs brush

  • Spare group seals, shower screens, portafilter springs, burrs are all available

  • Flat head screwdriver

  • Steam frother cleaning fluid available and used correctly

Paperwork

  • Barista log book completed and actions noted

  • Monthly coffee machine audit complete

  • Previous audit actions complete

  • CB Auditor

  • Franchise Duty Manager

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