Title Page

  • Conducted on

  • Prepared by

  • Store

  • Location
  • Staff on shift

How this audit works

  • Yes - No issue and achieved EG standards

  • No - Room for improvement ranging from minor to more serious

  • No - Repeat issue - Where the issue was also highlighted in the previous month's audit.
    Issues that have not been addressed should be classed as a performance issue.

  • Action - Details of the issue and action required

Exterior & First Impressions

  • Is the outside of the store clean and tidy?

  • Signage is in good condition, clean and free of build-up

  • Exterior window ledges clean

  • No visible clutter in windows

  • Does the store have sufficient marketing materials? (2 flags, 2 bollard covers & 1 banner where possible)

  • Are marketing materials in good condition?

  • Is the current POP up and in good condition and 'OPEN' sign on?

  • Bin area clean, in good condition and bin lids close properly

Guest Experience

  • Is greeting prompt and friendly (within 3 seconds of Guest’s arrival)?

  • Team displays a sense of urgency

  • Thru-put is evident and used efficiently?

  • Team member confirms that the guest is happy with their order before it is wrapped

  • Suggestive selling is effectively used to maximize sales

  • Subcard display is accessible to guests with adequate supply of cards and is every customer being asked about Subcard?

  • Is the team giving receipts to customers and promoting Subway Listens?

  • Warm parting phrase used. For example “Thank you, have a great day,” or "let us know how we did today by completing our short survey."

  • Uniforms worn per brand standard, are approved and are in good condition. Portable devices are not used while working

  • Hair is clean, neatly combed, short, or restrained (not touching the collar)

  • Fingernails are clean, trimmed and without nail polish or any additional adornments

  • No more than one ring and one wristwatch or non-dangling bracelet is worn. Plain necklaces, if worn, are inside the uniform

  • No more than one facial piercing present. No dangling earrings present

  • All required items are available

  • Handwritten signs or unprofessional POP is not posted

  • Bin(s) clean & in good condition?

  • All Covid-19 signage in place? (Risk Assessement, Tier Level, 2m stickers on the floor)

  • Guest hand sanitizer dispenser available

  • Pepsi dispenser and ice machine clean and free of build-up? (check nozzle)

  • Tables, chairs, booths and high chairs clean, free of build-up and in good condition

  • Are all lights on? No faulty lighting?

  • Floors and Baseboards are clean and in good condition

  • Are toilets clean and in good condition

  • Is the soap dispenser in the toilets stocked and dispensing foam properly?

Service Area

  • Hand sink properly stocked with soap, sanitiser, blue roll dispenser, bin and handwashing sign

  • Handwashing sink reaches 37ºC

  • Breads are baked every 4 hours or more often if volume dictates

  • Baking: breads are seasoned correctly, golden brown in color, not wrinkly, crumbly, speckled or have any bubbles present.

  • Cooling: bread is placed in the open air rack to cool for 30 minutes before serving and then moved to the enclosed bread cabinet in a timely manner

  • Sandwich unit, sneeze guard glass, and hot well are free of debris, dust and fingerprints. Wrapping station and plexiglass divider are clean

  • Critical touch points being cleaned every 60 minutes?

  • Is the crisps rack/stand fully stocked?

  • Crisps are within their best before dates

  • Is the drinks fridge fully stocked?

  • Are all products within date? (bottled drinks, coffee, syrups, hot chocolate, milk in coffee machine)

  • Are menu panels clean & in the correct order?

Front Counter

  • All counter clings in good condition?

  • Meatballs and sauce are not burnt, broken down or held at the incorrect temperature. Product has not exceeded shelf life

  • All meats are properly thawed, not discolored or dried out

  • All veggies looking fresh (not frozen, not discoloured)

  • Proper amounts of meat, cheese and vegetables are applied to products, unless guest requests otherwise

  • All filled sauce bottles are stored and labeled properly

  • Final Product made per standard defined by the operations manual or playbook

  • All products properly displayed

  • Are all products available?

  • Are all products within date?

  • Knives are cleaned between uses

  • Are all products under the chill line?

  • Do all vegan products have a green dot?

  • Is the flavour station set up?

  • Front counter fridge(s) temperature within range? (Check dials)

  • Compressor grille clear?

Cookie Cabinet & Till Area

  • Are all products within date? (3 cookie packs & muffins)

  • Have cookies from previous day been discarded?

  • Is the cookie cabinet clean?

  • All cookie flavours available?

  • 3 & 12 cookie packs available?

  • Are vegan cookies individually packaged and labelled (inc green dots)?

  • POS system, POS counter and underneath storage is free of dust, food particles, or grime. Screen does not have built up grime

Bread Cabinet

  • Are all bread choices available?

  • Are all products within date? (wraps & ciabattas)

  • Measure the length of 5 breads and record the number of breads that are less than 12 inches (30.5 cm)

  • Is the bread stored flat and a maximum of 5 per tray?

  • Is Herbs & Cheese bread stored at the bottom?

  • Has bread from previous day been discarded?

  • Are the bread cabinet seals clean and in good condition?

Equipment

  • Is the proofer clean and in good working condition? All light bulbs on?

  • Is the oven clean and in good working condition? All light bulbs on?

  • Is the toaster clean and in good working condition?

  • Is the microwave clean and in good working condition?

  • Is the coffee machine clean and in good working condition?

Back Counter Fridge

  • Are all products within date?

  • Do all vegan products have a green dot?

  • Is the back counter fridge clean?

  • Are the seals clean and in good condition?

  • Is the temperature within range? (check dial)

Food Safety & Quality

  • Proper glove usage procedures are being followed

  • Tomatoes and onions cored and ends removed. Cucumbers and peppers sliced to a 3 mm thickness.

  • Tuna is mixed according to standard and Tuna and mayonnaise are pre-chilled prior to preparation

  • Panning: Both white and brown bread are pulled from freezer throughout the day. There are no more than 10 bread sticks per pan

  • Retarding: defrosting dough in the retarder cabinet in the cooler at a cold enough temperature to keep dough from rising

  • Spraying is done prior to floor time and proofing

  • Scoring: Bread is scored by putting slight, diagonal slashes into the top of each retarded bread stick at roughly a 45° angle

  • Floor Time: retarded bread is left out at room temperature until it reaches an internal temperature between 10°C-12° C. Bread is properly positioned in form and non-seasoned bread is sprayed a<br>second time during this stage

  • Proofing: retarded dough is exposed to a proper combination of heat (37°C - 41°C) and humidity (80-85%) to provide consistent mist on door until dough is properly proofed. Batches are placed in at least 20 minute intervals

  • Meatball temperatures being recorded every 2 hours?

  • Expiry chart completed daily and initialled?

  • No cross contamination risks visible?

  • Restaurant is free from evidence of pests such as droppings, trapped pests or chew marks.

  • Last 4 pest control reports (digital copies) kept on till for evaluation and monitoring purposes?

  • Level 2 food safety complete for SM & Assistant/Supervisor?

  • Most recent EHO Inspection report available

Back of House

  • Hand sink properly stocked with soap, sanitiser, blue roll dispenser, bin and handwashing sign

  • Handwashing sink reaches 37ºC

  • Non-hand washing sinks must meet a minimum of 43ºC

  • Food contact surfaces are clean

  • Test strips are available and proper type. Person in Charge is able to demonstrate proper use of test strips

  • 3-compartment sink properly set up and sanitising solution meet proper PPM

  • 3-compartment sink in good condition? No leaks?

  • Sanitiser spray bottles are set up as required. Sanitiser solutions are in properly labeled and in approved<br>containers

  • Proper heating and reheating procedures observed

  • Calibrated thermometer available

  • Temperatures are recorded 3 times a day and the 4 weeks prior to the inspection date of temperature logs are available

  • No item missing labeling information (Type of product, date/time prepared, initials of preparer)

  • All items come from approved suppliers and distributors and all chemicals present are listed in the Approved Products list

  • Spray bottles with sanitising solution meet proper PPM

  • Ceiling tiles not broken, missing, water stained or discolored

  • Area is clean and tidy, shelving well organised?

  • Is the bread trolley clean and in good condition?

  • Are all products within date?

  • Pepsi machine CO2 cylinders safely chained?

  • Are all lights on? No faulty lighting?

  • Subway Comms Board updated daily/weekly

Walk-in Fridge

  • Are all products within date?

  • Fridge clean and tidy?

  • Defrost being packed correctly, no products piled on top of each other?

  • Is there bread in the retarded for the afternoon bake (both white and brown)?

  • Is the bread seasoning tray clean and with fresh toppings?

  • Seasoning tray with remaining seasoning covered and refrigerated. Unused seasoning is discarded at the end of the day

  • Is the bread retarder clean and in good condition?

  • Are vegan products defrosting separately?

  • Do all vegan products have a green dot?

  • Dial showing temperature within range?

  • Compressor grille clear?

Walk-in Freezer

  • Are all products within date?

  • Freezer clean and tidy?

  • Do all vegan products have a green dot?

  • Dial showing temperature within range?

  • Compressor grille clear?

Controls

  • Is the Weekly Workbook completed correctly?

  • Increased Frequency Cleaning and Sanitizing Checklist is present. Last 7 days of completed checklist is available

  • Safe check / 1 minute cash in correct? All safes, keys and cash secure?

  • All Prep, Defrost and Bread baking charts up and being followed? Levels are up to date?

  • Is Eagle up to date?

  • REV AP displayed and previous issues fully resolved?

  • All training files complete? Note any visit / shift training given?

  • PPE available and the staff understand the use of it?

  • No unapproved products, chemicals or equipment in store?

Compliance

  • Would the store pass the REV?

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. You should independently determine whether the template is suitable for your circumstances.