Information

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

  • Select date

First Impressions

  • Take a photo of the guests first external impression

  • Was the front entrance tidy and clean

  • Were external seating areas arranged properly with the correct table arrangements present

  • Was the floor free of litter and unobstructed

  • Were A Boards / menu boxes being used to best efficiency with the correct POS

  • Was external lighting fully operational

  • How appealing was the external area for would be guests

  • Was the internal temperature suitable for the time of year

  • Was the music level appropriate for the time of day

  • How good was the first interaction with a team member (bar or restaurant)

Bar

  • Take a photo of the guests first impression of the bar

  • Please rate out of 10 your impression of the bar appearance

  • Were tables / seats in good condition. Clean not sticky

  • Was the bar area fully set with furniture, food and drink menus and clean

  • We're staff in the correct uniform and on his / her marks?

  • Was the appropriate POS on the bar top

  • Did bar staff report all of the equipment to be working correctly

  • Was the bar adequately stocked and equipped

  • Were all drinking vessels clean and polished

  • Was all coffee equipment clean and unstained

  • Was the cleanliness of the bar at an acceptable level

  • Did the glasswasher(s) have sufficient detergent and rinse aid and appear to be sanitary

  • Of the drinks that you witnessed being made, were they:

Restaurant

  • Was every table fully setup (napkins, wine glasses, cocktail menu and salt)

  • Was the server station(s) fully set with cutlery, condiments, reserve menus and cleaning materials

  • Were all of the menus clean, intact and unmarked

  • Please rate out of 10 the server's uniform (shirt, trousers / skirt, apron & personal grooming)

  • Were the correct menus available and displayed (e.g. Perfect Set in left corner of the A La Carte)

  • Was the server aware of the soups of the day, mussels of the day, specials and 86s

  • Were all tables / seats free of chewing gum and heavy staining

  • Was the overall impression of the main restaurant area:

Toilets

  • Was the corridor and / or stairs to the toilets clean and well maintained

  • Please rate out of 10 the first impressions of the toilets

  • Were the toilets fully stocked with paper and soap

  • Did all toilet cubicles have working flushers and door locks

  • Was the general area free of bad odours

  • Please comment on whether improvements could be made to the toilets

  • Was the general area well maintained

Kitchen

  • Was the head chef in at the time of visiting (if no, who was the senior chef)

  • Were all chefs in the correct jackets, trousers and aprons

  • Was adequate hand washing facilities available (hot water, soap, blue roll and clean sink)

  • Were the floors clean including under the equipment

  • Were the walls and ceilings clean and in good repair

  • Did the dish washer have adequate detergent and rinse aid attached

  • Was all food storage correct

  • Was all date labelling correct

  • Was all food in date (remember the dry store as well)

  • If you were an EHO awarding scores on the doors out of 5, what would you award:

Office and staff rooms

  • Was the staff room tidy with clothes hung up

  • Was an iron and ironing board present

  • Did the staff notice board display the correct information

  • Was the H&S poster and first aid at work poster completed and displayed

  • Was the safe in less than £20 deficit with no vouchers / receipts

  • Had the authorisation to serve alcohol been completed by all FOH staff

  • Had the 6 monthly risk assessments been reviewed

  • Had all routine fire checks been completed

  • Had the 6 monthly fire induction training been completed

  • Had the 6 monthly fire drill been performed

Others

  • How was the presentation of the manager:

  • Please rate the overall visit out of 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. You should independently determine whether the template is suitable for your circumstances.