Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

COFFEE EXCELLENCE

  • 1.1 Costa approved Espresso machine dispenses 30ml of espresso in 20 seconds.<br><br><br>

  • 1.2 Grind check conducted to Costa brand standard.<br><br>

  • 1.3 Costa approved coffee grinder dispenses 7g per shot.<br>

  • 1.4 Dose check conducted to Costa brand standard.<br><br>

  • 1.5 All equipment available to conduct grind and dose checks.<br> <br><br><br> <br>

  • 1.6 All semi-automatic buttons calibrated to dispense the correct amount.<br>

  • 1.7 Heartbeat sheets completed in the correct way and completed fully for the last 4 weeks

  • 1.8 Coffee machine is operating, water pressure pressure 9-10 bars and steam pressure 1-1.2 (1-1.4 for Futura machines).

  • 1.9 Decaf Pods are used in the correct way with the correct handle and basket.

  • <br>1.10 Coffee is tamped every time following the 4 steps of level, tamp, twist and wipe.

  • 1.11 No cutlery is used to make hot drinks.

  • 1.12 Cappuccino milk and Hot Chocolate is frothed, banged and swirled to Costa brand standard.<br><br>

  • 1.13 Flat White milk is textured to Costa brand standard.<br><br>

  • 1.14 All milk is prepared for drinks before any group handles are prepared with coffee for extraction.

  • 1.15 Steam arm purged before and after every use.

  • 1.16 Steam arm wiped with a clean damp cloth after every use.

  • 1.17 All milk thermometers calibrated to Costa brand standard.

  • 1.18 A thermometer is used everytime and milk is never re-heated, overheated or topped<br>up and re-heated.

  • 1.19 Espresso has hazelnut crema on top and is correct volume.<br><br>

  • 1.20 Cappuccino is one third espresso, one third milk and one third froth topped with sprinkles if required.<br><br>

  • 1.21 Latte has 1cm of froth, even colour and a drop mark through the top.

  • 1.22 Flat White has 0.5cm of velvety froth and Costa brand standard latte art on top.

  • 1.23 Costa light is at least one third froth and finished with white froth.<br>

  • 1.24 Hot Chocolate and Mocha are made with correct hot chocolate recipe and finished with milk froth.<br>

  • 1.25 Americana is made with water first and espresso extracted over the top.<br>

  • 1.26 Iced Coffees are made to Costa brand standard.<br>

  • 1.27 Ice blended drinks are made to Costa brand standard.<br>

  • 1.28 All stay in drinks are presented in the correct crockery with the correct spoon.<br>

  • 1.29 All takeaway drinks are served in the correct takeaway cup and lid, with the Barista fitting the lid.<br>

  • 1.30 All drinks are served in a clean cup, saucer, glass or takeaway cup.

  • 1.31 All drinks are served in a undamaged cup, saucer, glass or takeaway cup.

  • 1.32 Costa coffee machine is cleaned to brand standards at all times.

  • 1.33 Costa grinder is cleaned inside and out to brand standard at all times.

  • 1.34 Costa group handles are clean (including under the basket) to brand standard at all times.

  • 1.35 All stainless steel milk jugs clean inside and out to brand standard at all times.

TEAM MEMBERS & SERVICE

  • 2.1 Costa approved uniform, apron, name badges and other badges are worn when on duty.

  • 2.2 Team members do not eat, smoke, chew gum or drink behind the counter. All uniforms are covered whilst on breaks or cigarette breaks.

  • 2.3 Team members long hair is tied up and away from face, team members are clean shaved or have trimmed beard. Light make up only, no nail polish or false nails.

  • 2.4 There is always a team member behind the counter at all times, customers can choose their own seat.

  • 2.5 All customers are acknowledged whilst queuing.

  • 2.6 All customers are greeted when having their order taken.

  • 2.7 Team members ask at least one appropriate question for the customer type.

  • 2.8 Team members check if customers are drinking in or to go.

  • 2.9 Team members smile and make appropriate eye contact.

  • 2.10 Team members are doing everything they can to give efficient customer service.

  • 2.11 Team members engage with the customer at all given opportunities.

  • 2.12 All customers are served and receive their order within 5 mins of joining the queue. 2.13

  • 2.13 Drinks are served with 1.5 mins of the customer paying for their order.

  • 2.14 Team members confirm the price of the bill, confirm the amount of any change and place change in the customers hand.

  • 2.15 All customers are given a receipt.

  • 2.16 Team members apologise for any mistakes made and are aware of customer complaint handling process.

FOOD & DRINK

  • 2.17 All Food display cabinets, shelves and fridges are clean inside and out

  • 2.18 All eat in food is presented on the correct crockery

  • 2.19 All takeaway food is presented in the correct takeaway packaging

  • 2.20 All food is displayed to planogram

  • 2.21 Food is displayed in an attractive way and is undamaged

  • 2.22 Product of the month unit is fully stocked at all times.

  • 2.23 Food and drink range is in date

  • 2.24 Food and drink range is day dotted

  • 2.25 Costa approved back bar equipment is clean and working

  • 2.26 Costa approved back of house equipment is clean and working

CLEANLINESS

  • 4.1 Outside of store, all frontage and pavements are clean and litter free.

  • 4.2 Outside table, chairs, awnings and barriers are clean at all times and neatly arranged.

  • 4.3 Outside signage is clean and if lit, fully working.

  • 4.4 Doormats are maintained and are as clean as possible.

  • 4.5 Chairs and sofas are clean and stain free.

  • 4.6 Table tops and bases are clean and free of chewing gum.

  • 4.7 Floors and carpets are clean and debris free.

  • 4.8 Interior walls, skirting, ledges, mirrors, pictures and ceilings are clean and unmarked.

  • 4.9 All vents and fans are clean and working without blockages.

  • 4.10 Condiment unit free of dust, debris and spillages and is fully stocked.

  • 4.11 No broken or damaged lights, lights are clean.

  • 4.12 Toilets are fully stocked with soap, toilet paper, hand drying facilities and nappy liners.

  • 4.13. Toilets ceilings, walls, floors, doors, sinks and mirrors are clean and undamaged.

  • 4.14 Bins for nappies, hand towels and sanitary items are available and not overflowing.

  • 4.15 Toilets flush, hot and cold taps work, cubicles lock and hand dryers are fully functioning.

ENVIRONMENT

  • 5.1 All stand alone stores and shopping centre stores display approved opening times.

  • 5.2 All legal and safety posters are displayed and in date, including No-smoking signs at entrances.

  • 5.3 Temperature is maintained at a comfortable level. 5.4 Costa approved music being played.

  • 5.5 Selection of reading material available free of charge.

  • 5.6 Where tips are collected this is in a clean, undamaged massimo cup.

  • 5.7 Smoking areas (external) have a clean ashtray on every table.

  • 5.8 All tables are cleared and cleaned within 3 mins of the customer leaving.

  • 5.9 The latest Costa Check action plan is live and displayed for the team to see.

MARKETING

  • 6.1 All posters and point of sale are approved, up to date, in good condition and displayed correctly including all items price labelled.

  • 6.2 The menu board is up to date with no hand made alterations and is clean and undamaged.

  • 6.3. No display of local marketing, all marketing initiatives are Costa approved.

CORE SKILLS

  • 7.1Training tracker complete and up to date for the store.

  • 7.2 Core skills workbooks are the current up to date versions.

  • 7.3 Barista Coffee skills workbooks are up to date.

  • 7.4 Barista core skills workbooks are up to date.

  • 7.5 Barista Maestro core skills workbooks are up to date.

  • 7.6 Management core skills workbooks are up to date.

FOOD SAFETY

  • 8.1 All deliveries are accepted below 8°C.

  • 8.2 All chilled food being stored below 8°C.

  • 8.3 Fridge temperatures recorded twice daily.

  • 8.4 Digital probe accuracy check completed weekly and working probe available.

  • 8.5 Core temperature of each cooking and re-heat method recorded daily.

  • 8.6 Suitable hand wash facilities available with hot water, soap and hand drying facilities at all times.

MAINTENANCE

  • 1. The outside of the store is well maintained (windows and paintwork undamaged).

  • 2. Outside tables, chairs, umbrellas and barriers are in good condition.

  • 3. Doormat is intact and in good repair.

  • 4. All interior seats are stain free and in good condition.

  • 5. Table tops and bases are in good repair (no damaged varnish and do not wobble).

  • 6. Floors and carpets are in good repair.

  • 7. Interior walls, partitions, ceilings are in good repair (paintwork is not chipped or damaged, ceilings and woodwork is undamaged).

  • 8. All vents are in good repair.

  • 9. Toilet, walls, ceilings, floors, sinks and toilet seats are in good repair.

  • 10. Food displays are undamaged and in good repair.

  • TOTALCOFFEE EXCELLENCE OUT OF MAX 35 <br><br><br>_________ / ____35_____= _________%

  • TOTAL OuT OF MAx 100 <br><br>_________ / ___100____= _________%

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. Any ratings or scores displayed in our Public Library have not been verified by SafetyCulture for accuracy. Users of our platform may provide a rating or score that is incorrect or misleading. You should independently determine whether the template is suitable for your circumstances. You can use our Public Library to search based on criteria such as industry and subject matter. Search results are based on their relevance to your search and other criteria. We may feature checklists based on subject matters we think may be of interest to our customers.