Evaluation Report - Quarterly

Title Page

Site conducted
Conducted on
Evaluator
Location

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Items Sampled:

Rice
Both beans
Chicken
Salsa
Burrito Sauce
Bang Bang sauce

Critical Items

ALL PROTEIN PRODUCTS ARE REHEATED TO 165°F
Cold table products are held between 33F- 39F
Rice - Freshly made, taste correct, made according to the recipe and held between 150F-155F on hot table.
BLACK AND PINTO BEANS - Appearance/Taste/According to recipe and held between 150F-155F on hot table.
CHICKEN ( MILD, SPICY AND JERK CHICKEN) -Appearance/Taste/According to recipe and held between 150F-155F on hot table.
GROUND BEEF - Appearance/Taste/According to recipe and held between 150F-155F on hot table.
BARBACOA - Appearance/Taste/According to recipe and held between 150F-155F on hot table.
PULLED PORK - Appearance/Taste/According to recipe and held between 150F-155F on hot table.
VEGGIE GROUND - Appearance/Taste/According to recipe and held between 150F-155F on hot table.
Queso - Appearance and Taste according to recipe and held between 150F-155F on hot table.
SALSA - Appearance/Taste/According to recipe.
GUACAMOLE - Looks fresh and is not carried over from previous day.
BURRITO SAUCE AND BANG BANG SAUCE - Appearance/Taste/According to recipe.
4) ALL PRODUCTS ARE PURCHASED FROM APPROVED VENDOR
5) 4 HOUR TIME FRAME FOR ALL PRODUCTS ON THE HOT TABLE :
6)TEMPERATURE LOGS ARE COMPLETTED DAILY

Cleanliness:

a) SANITIZER is tested with test stripes to ensure its at 200 PPM.
b) 3 sink method setup
c) Sanitizer buckets setup and solution is changed every 4 hours or less.
a) Chips/Churro/Fries fryer: Oil is clean and filtered.
b) Fish fryer: Oil is clean and filtered.
9) Staff is handwashing every hour.

ADMINISTRATIVE/LEGISLATIVE:

Franchisee, manager or supervisor is food handling certified, in charge, and running the shift
Business License, Food Handling Certificate, & Liquor License (if applicable) posted
Licensed to serve alcohol all employees obtain Smart Serve\Pro Serve certificate?
Quarterly maintenance log completed and filed, maintenance concerns noted and addressed?
Annual fire inspection is current.
Quarterly grease trap cleaning.
Pest control in place.
Exaust Hood pressure washing semi annually?
First aid kit fully stocked
Employee schedule printed and posted no later than wednesday for following week.
Latest OHSA pocket book available.
Employee Standards Poster posted in kitchen.
Employee handbook available , in use and in employee files.
Uber and Doordash ratings is above 4 and Skip the dishes rating is above 9.
Google rating is above 4.5. If No, what are the most recent feedbacks. What have operator done about recent review?
Health and safety board up to date with Ministry of Labour policy.
Store has signed up for Nudge and all team members are using it.
Staff is trained on when and how to issue a refund for online orders? (1) Online order placed by a customer, but the store didn't receive it - Check and confirm the order, payment, and location on the customer's phone before processing the refund. (2) Duplicate Online Orders - Check and confirm the order, payment, and location on the customer's phone before processing the refund. (3) Customer asked for a cancellation before the order was made.
Is store operator responsive with email communication and issues online order refunds in timely manner?
Monthly newsletters are printed, posted and shared monthly with their team?
Task completions are completed before the deadline indicated on Nudge?

Front of the House

Hours of operation sign posted
Exterior sign is clean and in good repair.
Exterior area, Glass & Windows clean.
Promo material is posted ( in color only ) and visible.
No outdated POP in place.
a) Tables, Chairs and Highchairs clean and in good repair.
b) Floors are clean and in good repair.
c) Walls are clean and in good repair.
d) Baseboards are clean and in good repair.
e) Vents and light fixtures.
Waste receptables are clean inside & out.
Wet floor sign is clean and in good repair.
Menuboards are up to date, clean and in good repair.
All team members are in complete uniform as per HANDBOOK including hat/hairnets.
Minimum Two staff working at the store?
Music played at appropriate volume
Dining room TV is turned and playing news channel.
Allergen QR code poster posted in color.
Sneeze guard is clean and in good repair.
No hand written signs.
Cleaning checklist in use
Washroom area ceiling, vent and light fixtures are clean and in good repair.
Washroom area is clean, including floors and walls.
No foul smell.
Greetings and/or acknowledging guests with script & eye contact.
Suggestive selling/Upselling with every order.
Gloves are available and in use.
Loyalty app sign is posted at front counter.
Encouraging guests to sign up on the APP for free and rewards communicated.
a) Guest #1 (Record time)
b)Guest #2 (Record time)
c)Guest #3 (Record time)
Cutlery/Napkins readily available.
Offering for receipt and Thanking the guest.
Team members empowered to resolve guest complaints in the moment.
Front, back counters and condiments area is clean and organized.
Service area floor is clean.
Panini press #1 is clean and working and at correct temperature.
Chips warmer clean, good repair and set to 150F.
Panini press #2 is clean and working and at correct temperature.
Quesadilla press or griddle is clean and working and at correct temperature.
Queso is stored in 1/6th 4" container with 1/6th 6" container filled with water. Queso is served with 1oz ladle and is covered with plastic perforated lid.
Veggie ground is stored in 1/6th 6" container with 1/6th 6" container filled with water.
Tortilla Fridge is clean and working and at correct temperature.
Cold table is clean, working and at correct temperature.
Beverage cooler is clean and working and at correct temperature.
Hot table is clean and free of lime buildup.
Correct scoops are in use on hot and cold table for serving.
Tortilla plates are clean and in good repair.
Burrito is prepared and wrapped according to station verification.
Burrito bowl is prepared according to station verification.
Proper portioning of Beans, Rice, Protien, fresh toppings and sauces.
Quesadilla is prepared according to station verification.
Tacos are prepared according to station verification, including fresh chips and 3.25 oz of salsa on side.
Fresh topping taste/appearance.
Lettuce is freshly chopped by hand and carry over lettuce is not used.
Crunchy Chicken made fresh and readily available.
Falafel made fresh and readily available.
Shrimp is pre-portioned and made fresh and readily available.
Nacho chips made fresh daily according to the recipe.
LTO products are readily available and prepared according to station verificartion.
barBURRITO operations manual and recipe book available.
Accurate prep planning in place .
White erasable board in use.
Raising the Bar on Freshness chart posted.
All product properly labeled with best before date and initialed.
All product pulled to thaw from freezer to fridge is labelled.
Product storage is according to food safety guidelines and minimum 6" above floor.
Pre-weighted Fries packed in zip lock bags only and prepared according to station verification.
Churro is prepared according to station verification.
Fish is prepared acoording to station verification.
Cooling down process in place, using cooling wands and frequent temperature checks.