Title Page

  • Site conducted (store name and code)

  • Conducted on

  • Prepared by

Arrival on Site

Arrival - First impressions

  • Signage in good order

  • Site perimeter/security measures in good order

  • Forecourt clean and free of spills/rubbish

Traffic Management

Traffic Management

  • One-way system in place for entering/exiting the forecourt

  • Traffic management system working, line markings visible

  • Clear information/warning signs setting out the traffic control arrangements visible & good condition

  • Is adequate designated parking available close to shop and away from pumps

Forecourt

General Forecourt

  • Statutory pump notice displayed

  • Fireman's switch (active/ plunger free)

  • Fire buckets filled appropriately

  • Tank gauges working

  • Forecourt area free of oil / damage

  • Pumps, pump island, stanchions are all in good working order

  • No spills leading to drains

  • Drains and gulleys, clear & clean

  • Signage in good condition & clean

  • W.C. outside (if app) clean & good condition

  • Emergency spill kits in place

  • Ice/ snow cleared & treated (winter)

  • Grit and sand available

  • Bins are emptied and adjacent areas tidy

  • Forecourt surface in good condition

  • Manhole covers undamaged and seated correctly

  • Parking area clean/ clear/ good condition

  • Service area clear/ clean/in good condition

  • Is the Car wash checklist being completed

  • Canopy under-cladding secure, no damage evident

  • Canopy lights clean & working

  • Restricted area kept clear and sufficient cones on site

UNDERGROUND TANK and DISPENSER REQUIREMENTS

Underground flammable liquid and combustible liquid tanks

  • Vent terminals for underground flammable liquid (e.g. petroleum) tanks have a flame arrester fitted Note: Flame arrester may also satisfy the protective cage requirement below

  • There are no combustible materials (e.g. wood chips, dry leaves, rubbish) within 3 m of the vent pipes

  • The vent outlet is 4 m or more above ground level and for petrol at least 4 m laterally from any opening into a building and 2 m for diesel.

  • Ignition sources (e.g. electrics, overhead power lines) are outside the hazardous area (i.e. more than 1.5 m in all directions, from vent outlet to ground level

Dispensers

  • Emergency stop on each dispenser is regularly tested (e.g. monthly) for compliant operation

  • Hoses are free of cracks, fractures, leakage, or movement between hose and fittings

  • Filling points labelled appropriately i.e. unleaded, diesel etc.

  • Impact protection is installed (e.g. bollards) or dispenser is located so potential damage (e.g. from vehicles) is minimised

  • ‘STOP ENGINE – NO SMOKING’ sign is displayed on or near the dispenser Note: The standard ‘no smoking’ warning symbol may be used in lieu of the words ‘no smoking’

  • There is no latching device on the nozzle of self-service dispensers or where there is a preset facility (i.e. a dispenser where a value or quantity of fuel may be pre-selected

LIGHTING

  • Areas around the dispensers and payment unit are sufficiently lit to provide a safe working environment whenever the unit is available for service

OPERATING PROCEDURES

  • There must be no smoking or ignition sources within 3 m of any point where flammable liquid might be exposed

  • Vehicle engines must be switched off while refuelling

  • Fill and dip caps (e.g. underground tanks) must be maintained in a liquid-tight condition

  • There are procedures to manage spills, especially a spill of flammable liquid on clothing

  • There are no combustible materials in the fill point spill box for underground tanks

  • There is no liquid in the spill containment sumps (if fitted) under spill boxes

EMERGENCY STOPS

  • Main emergency stop is available to shut off power to all dispensing units

  • Main emergency stop is readily accessible in an emergency (i.e. there is clear access to the emergency stop with no obstructions such as racks, shelves or spill kits)

  • Main emergency stop activation device (e.g. switch or button) is clearly labelled ‘EMERGENCY STOP’

FIRE EXTINGUISHERS

  • Minimum of two 9 kg powder-type fire extinguishers provided at service station

  • Extinguishers are located near dispensers or other item being protected

  • Extinguishers are accessible without undue danger in an emergency

  • Fire extinguishers are routinely serviced annually

  • Each extinguisher location is marked by a ‘FIRE EXTINGUISHER’ or FIRE POINT sign mounted at least 2 m above ground

DOCUMENTATION AND RECORDS

  • Inventory records are maintained and reconciled for flammable and combustible liquids received, stored and dispensed

Emergency provisions

  • The site has established and maintains process(es) to ensure that spills are dealt with appropriately to avoid risks to persons and the environment.

  • Emergency procedures are available for fire, spillage, accident, equipment failure and other potential abnormalities or emergencies

  • Employees are trained in the use of emergency equipment

  • Emergency plan is regularly reviewed and updated as required

  • Are employees trained in minor and major spills and how to respond to the them?

  • Telephone is located adjacent to the control console

  • List of emergency telephone numbers, including the fire brigade, ambulance services and other emergency responders is prominently displayed near the control centre (console) telephone

Explosion Protection Document

  • A drawing showing the zoning is displayed on site

  • Explosion protection document is available for inspection.

  • An adequate stock of cones (#5), barriers and tape (#6 rolls) for isolating specific areas are available

  • Traffic signs (Service Area Closed and directional arrows) are availble

  • Adequate PPE is available: High visibility vests, PVC gloves, Protective footwear, Eye protection and Overalls

  • Daily, weekly monthly checks are conducted as determined by the risk assessment and as part of licensing obligations.

Fuel Storage and Delivery

Fuel Storage Delivery

  • Is adequate warning and hazard signage in place

  • Offset fill manholes locked, no spills

  • Direct fill manholes locked, no spills

  • Tank caps secure, graded, numbered, litres

  • Vent pipes secure, all are numbered & labelled

  • Vapour recovery (no leaks, valve ok)

  • Interceptor & vent are free from blockages and discharge

  • Interceptor drains clear/ oil level/ clean

  • Are relevant employees adequately trained, (in fuel storage and retail petroleum stores) and training records available in the learning portal

  • Are storage tanks and dispense pumps well maintained and regularly monitored (records available)

  • Is Dangerous Substance Licence valid and displayed?

  • Have additional hazardous areas been identified and control measures put in place

  • All schedule 1 and / or 4 forms completed - check for previous month

Customer use of pumps

  • The forecourt is controlled by trained staff who have a view of all pumps

  • Employees are aware that Under 16 year olds are not allowed use the pumps

  • Employees are aware that filling of unsuitable containers is prohibited

  • Employees are aware that use of mobile phones is prohibited

  • Employees are aware that smoking is prohibited

  • Employees understand not to authorise pumps if they observe any of the above or other hazards

Gas Cylinders

Bottles Gas

  • The LPG bottled gas storage area is well ventilated, secure and accessible to relevant persons only

  • Cylinders stored outside shall not be placed on the ground (earth) or on surfaces where water can accumulate.

  • Storage areas are provided with physical protection from vehicle damage

  • Outdoor storage is kept clear of dry vegetation and combustible materials for a minimum distance of 4.5 meters.

  • Safety signage in place ?

  • Appropriate security measures in place to prevent deliberate interference

  • Records available of any reportable incidents involving LPG

Chemicals and Hazardous Substances

Hazardous Substances

  • Hazardous substances are stored correctly in original containers

  • Employees are trained in use of hazardous substances including cleaning products and car wash chemicals (if car wash on premises)

  • Chemical risk assessment has been conducted for all chemicals / substances that are considered hazardous and could lead to harm?

  • The most recent copies of the SDS are be available on site for each chemical used and stored at the point of use?

  • PPE is supplied and used, when working with hazardous chemicals as per advice on relevant SDS .

  • First Aid arrangements available for hazardous chemicals

Compressed Air

Compressed Air

  • Clear information is displayed on the safe use of the air system for customers

  • Servicing/maintenance records available for compressor/compressed air?

  • Employees have received training in the safe use of the equipment (check training records)

Service and Maintenance of Plant Equipment

  • Records that plant and equipment is serviced and maintained at a suitable frequency/as recommended by the manufacturer available for inspection?

Statutory Inspections

  • Records available for inspection, that required relevant plant and equipment is thoroughly examined, as is required by the relevant regulations?

Shop / Retail area

Shop/Retail Area

  • Emergency till stop button working

  • CCTV system is working

  • P.A. speaker system working

  • Mobile Panic Alarm is being worn

  • Veeder root/ gauge system not in alarm

  • Fire Extinguishers in place and tested with correct pressure

  • Fire points visible and free of obstructions

  • Fire doors (unobstructed & closed)

  • Emergency exits unlocked & not obstructed

  • Entrance routes clear & mats in position

  • Electric plug sockets not overloaded

  • Electrical equipment appears in good condition?

  • PAT tested equipment in date (as required)

  • Coffee machine well sited, good order - clean and tidy

  • Good Housekeeping - Floor sweeps being completed by employees?<br>

  • Bins emptied regularly and rubbish removed

  • Store cleaning records maintained and up to date

  • Employees wearing correct PPE

  • Adequate lighting throughout retail area

  • Floor tiles, lights and glass fittings in good condition - not broken

  • Is there adequate lighting for work and customer interactions?

  • Racking/ shelves in good condition - not broken or damaged, no sharp edges

  • Shop floor clear of any Slip/Trip/Fall hazards

  • Walkways and aisles are kept clear?

  • Ladders or step stools inspected, in good condition & used appropriately

  • Ladders or step stools properly put away when not in use by employees?

  • There are no protruding or sharp corners that may cause injury?

  • Fridge/ freezer temperatures being recorded

Customer areas

Welfare facilities

  • Customer toilets clean/in good order?

  • Is there adequte toilet tissue and soap available for customers.

Seating areas

  • Seating area clear and in good condition

Play areas

  • Play areas are clean and clear of obstacles. Daily checklists being completed?

  • Have play areas been inspected in the last year by external contractor

  • Where play areas have been inspected, have all recommendations been followed up.

Manual Handling

Manual Handling

  • All manual handling tasks have been risk assessed in consultation with employees, and agreed control measures implemented

  • Are all employees trained, and have valid manual handling certification

  • Mechanical lifting aids are available as required

  • Special equipment (for lifting manhole covers) is available

  • Trolleys, castors and lifting equipment are in good condition

Slips, Trips and Falls

Slips, Trips & Falls

  • Supplies of salt and gravel in place as required during winter-time

  • Areas are cordoned off for cleaning (when possible)

  • Wet floor signage in place as required

  • Changes in floor level well marked

  • Forecourt/shop entrance area clean, and free of waste food, liquid, oil and fuel spillages

Working at Height

  • If there are employees who work at height(steps, ladders etc.), have they completed work at height training?

Electricity

Electricity

  • Plant rooms clear of obstruction , electrical panels accessible, switches labelled?

  • Periodic Inspection Certificate is available and in date (required every three years)

  • Emergency stop button accessible and clearly marked (for car wash)

Fire Safety

Fire Safety

  • The site has established and maintains process(es) to respond to emergencies

  • Site specific fire risk assessment available for inspection?

  • Fire Exits are clear inside and out & checked regularly

  • Fire Routes clear and unobstructed & checked regularly

  • Fire Points well marked, and unobstructed

  • Fire Extinguishers accessible and in date

  • Do employees know the location of nearest extinguisher (ask 3 employees)

  • Waste bins checked regularly and rubbish stored away from the premises

  • No smoking signs in place

  • Emergency lighting in good working order

  • Any employees requiring PEEP have been identified and a plan in place

  • 2 Fire drills a year undertaken and recorded

  • Is there documented learnings from the fire drills that were completed?

  • Fire Alarm tested weekly - see fire log book

  • Is Fire Alarm being serviced quarterly

  • Stairways/corridors/access routes free of obstacles and combustibles (no stock in access routes)

  • Assembly point sign in place

  • Fire Wardens trained and onsite

  • Employees aware of emergency evacuation procedures, and their roles

  • Emergency evacuation plan displayed throughout

First Aid

First Aid

  • Enough trained FAR First Aiders onsite (with valid certification)(Only on sites with 99 + employees)

  • First aid box adequately stocked, (no out of date items)

  • Employees are aware of First Aider Identities (ask 3 employees)

  • Employees are aware of First Aid kit locations (ask 3 employees)

  • Emergency Response procedures in place

  • Contact details for First Aid/Emergency Services/Nearest Medical facility displayed?

Employee Security and Protection Measures

Employee Security/Protection Measures

  • CCTV system, panic alarms and other security measures in good order

  • Pay window in good order

Legionella

  • The site has identified where legionella risks exist, have assessed the risks and have established the necessary control measures to manage the risks and to comply with The Safety, Health and Welfare at Work (Biological Agents) Regulations 2013 and 2020 ( S.I. No. 572 of 2013 as amended by S.I. No. 539 of 2020)

Hygienic Zoning

Hygienic Zoning

  • Is there signage in place to denote the zoning plan

Waste Management

WASTE MANAGEMENT

  • Waste cardboard/paper is stored securely away from the building and sources of ignition

  • Waste is segregated/recycled appropriatley

  • Baler area clear

  • Is baler interlock switch checked

  • Skips are labelled and positioned away from the building

  • Bins are emptied regularly and all waste stored securely outdoors away from buildings

  • Yard access controlled/ loading area clear

Pest Control

PEST CONTROL

  • Are all door seals in good condition and able to prevent access to the building by rodents

  • Is there a completed pest control folder in place detailing the regular visits and reports

  • Is there a bait map in place

  • No visible evidence of presence of pests.

Food Concession 1

PERSONAL HYGIENE

  • Employees wear clean and proper clothing, including closed-toe approved safety shoes

  • Effective hair restraints, such as a hairnet or hat, are properly worn

  • Hands are washed properly, frequently, and at appropriate times

  • Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage

  • Employee beverages have lids and are kept where they cannot spill onto foods

  • Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves

  • Hand sinks are stocked with soap, disposable towels, and warm water

  • Is the wearing of jewellery compliant with food safety best practice?

  • Are all cuts, sores and grazes covered with a blue coloured waterproof plaster

  • Have all staff, including part time, filled out a medical questionnaire

HYGEINE OF FOOD ROOMS AND EQUIPMENT

  • Are food rooms and equipment in good condition and well maintained

  • Are the cleaning programmes strictly adhered and the cleaning rosters filled and checked by senior person

  • Are food rooms clean and tidy and do staff clean as they go including difficult areas?

FOOD PREPARATION

  • Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water

  • Are all kitchen areas visually clean and tidy, particularly behind the cooking lines

  • Is the service pass visually clean and tidy

  • Food equipment, utensils, food preperation surfaces are cleaned and sanitised as per Franchise SOPs

  • Food is handled with suitable utensils, such as single-use gloves or tongs

  • Clean disposable towels are used for sanitising equipment and surfaces, drying hands.

  • Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.

  • Is all cleaning equipment (mops, brushes) in good condition and used in the appropriate area

FOOD STORAGE(DRY)

  • Are all products stored in the appropriate storage area and up off the floor

  • Are all dry goods areas dry and free from condensation and visually clean and tidy

  • Are all products in the dry goods stores kept in sealed containers

  • Is all stock in date

REFRIGERATOR AND FREEZER

  • Refrigerator and freezer units are clean and neat

  • Refrigerator temperature is at or below 5°C

  • Food is protected from contamination

  • There are no visible leaks in walk in refrigerator or freezer

  • Raw food is stored seperate and under ready to eat food

  • Are all chilled products refrigerated and labelled with a use by date

FOOD STORAGE AND DRY STORAGE

  • Food is stored in the original container or a food grade container

  • Food is stored off the floor (10cm)

  • There are no bulging or leaking canned goods

  • Food is protected from contamination

  • Chemicals are clearly labeled and stored away from food

UTENSILS AND EQUIPMENT

  • Utensils and equipment are cleaned and sanitized as per Franchise SOPs

  • Work surfaces and utensils are clean

  • Food cart or container used to transport food is cleaned daily

  • Thermometer is cleaned and sanitized between uses

DISHWASHING

  • Sink is properly set up for ware washing and/or dish machine is working properly

  • Is the wash up and pot wash area visually clean and tidy

  • Water temperatures are correct (at least 45°C)

  • Smallware and utensils are allowed to air dry

GARBAGE STORAGE AND PEST CONTROL

  • Kitchen garbage cans are clean and emptied as necessary

  • Boxes and containers are removed from the site

  • No evidence of pests is present

FIRE PROTECTION

  • If ANSUL system in place, are service records available and up to date.

  • Fire extinguishers in place and tested

FRANCHISE SAFETY INSPECTION

  • Has Kiosk been inspected by relevant franchise in the previous year.

FOOD SAFETY

  • The site has identified where food safety risks exist, have assessed the risks (HACCP) and have established the necessary control measures to manage the risks.

  • Are all fresh fruit and vegetables rinsed in potable running water prior to use

  • Is all food prepared in the designated area in the kitchen and cooked or refrigerated swiftly

  • Is all hot food cooked to a core temperature of 75°C

  • When chilling food is it blast chilled and the record sheet filled in correctly

  • Is hot food maintained above 63°C and recorded as per the hot holding record sheet

  • Are all chilled products maintained below 5°C and are the unit temps recorded

  • Is Kelsius system operational.

DELIVERIES

  • Is the list of Approved Suppliers up to date

  • Are all deliveries visually inspected and recorded on the goods inwards receipt

  • Is all stock put away in the appropriate storage area within 20 minutes

Food Concession 2

PERSONAL HYGIENE

  • Employees wear clean and proper clothing, including closed-toe approved safety shoes

  • Effective hair restraints, such as a hairnet or hat, are properly worn

  • Hands are washed properly, frequently, and at appropriate times

  • Eating, chewing gum, smoking and using tobacco are allowed only in designated areas away from preparation, service, and food storage

  • Employee beverages have lids and are kept where they cannot spill onto foods

  • Employees use disposable tissues when coughing or sneezing, and immediately wash hands and change gloves

  • Hand sinks are stocked with soap, disposable towels, and warm water

  • Is the wearing of jewellery compliant with food safety best practice?

  • Are all cuts, sores and grazes covered with a blue coloured waterproof plaster

  • Have all staff, including part time, filled out a medical questionnaire

HYGEINE OF FOOD ROOMS AND EQUIPMENT

  • Are food rooms and equipment in good condition and well maintained

  • Are the cleaning programmes strictly adhered and the cleaning rosters filled and checked by senior person

  • Are food rooms clean and tidy and do staff clean as they go including difficult areas?

FOOD PREPARATION

  • Frozen food is thawed under refrigeration, in the microwave, cooked to a proper temperature from a frozen state, or in cold running water

  • Are all kitchen areas visually clean and tidy, particularly behind the cooking lines

  • Is the service pass visually clean and tidy

  • Food equipment, utensils, food preperation surfaces are cleaned and sanitised as per Franchise SOPs

  • Food is handled with suitable utensils, such as single-use gloves or tongs

  • Clean disposable towels are used for sanitising equipment and surfaces, drying hands.

  • Food is cooked to the proper internal temperature and is tested with a clean, calibrated thermometer. Temperature is documented.

  • Is all cleaning equipment (mops, brushes) in good condition and used in the appropriate area

FOOD STORAGE(DRY)

  • Are all products stored in the appropriate storage area and up off the floor

  • Are all dry goods areas dry and free from condensation and visually clean and tidy

  • Are all products in the dry goods stores kept in sealed containers

  • Is all stock in date

REFRIGERATOR AND FREEZER

  • Refrigerator and freezer units are clean and neat

  • Refrigerator temperature is at or below 5°C

  • Food is protected from contamination

  • There are no visible leaks in walk in refrigerator or freezer

  • Raw food is stored seperate and under ready to eat food

  • Are all chilled products refrigerated and labelled with a use by date

FOOD STORAGE AND DRY STORAGE

  • Food is stored in the original container or a food grade container

  • Food is stored off the floor (10cm)

  • There are no bulging or leaking canned goods

  • Food is protected from contamination

  • Chemicals are clearly labeled and stored away from food

UTENSILS AND EQUIPMENT

  • Utensils and equipment are cleaned and sanitized as per Franchise SOPs

  • Work surfaces and utensils are clean

  • Food cart or container used to transport food is cleaned daily

  • Thermometer is cleaned and sanitized between uses

DISHWASHING

  • Sink is properly set up for ware washing and/or dish machine is working properly

  • Is the wash up and pot wash area visually clean and tidy

  • Water temperatures are correct (at least 45°C)

  • Smallware and utensils are allowed to air dry

GARBAGE STORAGE AND PEST CONTROL

  • Kitchen garbage cans are clean and emptied as necessary

  • Boxes and containers are removed from the site

  • No evidence of pests is present

FIRE PROTECTION

  • If ANSUL system in place, are service records available and up to date.

  • Fire extinguishers in place and tested

FRANCHISE SAFETY INSPECTION

  • Has Kiosk been inspected by relevant franchise in the previous year.

FOOD SAFETY

  • The site has identified where food safety risks exist, have assessed the risks (HACCP) and have established the necessary control measures to manage the risks.

  • Are all fresh fruit and vegetables rinsed in potable running water prior to use

  • Is all food prepared in the designated area in the kitchen and cooked or refrigerated swiftly

  • Is all hot food cooked to a core temperature of 75°C

  • When chilling food is it blast chilled and the record sheet filled in correctly

  • Is hot food maintained above 63°C and recorded as per the hot holding record sheet

  • Are all chilled products maintained below 5°C and are the unit temps recorded

  • Is Kelsius system operational.

DELIVERIES

  • Is the list of Approved Suppliers up to date

  • Are all deliveries visually inspected and recorded on the goods inwards receipt

  • Is all stock put away in the appropriate storage area within 20 minutes

Structure, Equipment and Services

Structure / Equipment / Services

  • Equipment being checked as required, in good condition and used correctly<br>e.g. pallet truck, goodslift, etc

  • Are kitchen areas fully ventilated and free from condensation

  • All machinery guarding in place where relevant

  • Are all bins, including lids, and waste storage area clean and in good condition

  • Is there adequate lighting in storage and food preparation areas

  • Are all drains sealed and clean

  • Are all obsolete pieces of equipment removed from the premises

Storage Areas and Stockroom

Storage Areas / Stockroom

  • Fire Extinguishers in place and tested

  • Fire points visible and free of obstructions

  • Fire exit doors clear internally/externally (if in place)

  • Fire exits and route clearly signed

  • Fire exit route clear of obstacles

  • Access/Egress clear of obstacles

  • Area free of trip hazards

  • PAT tested equipment in date (as required)

  • Good Housekeeping

  • Bins emptied regularly and rubbish removed

  • Electrics appear in good order

  • Adequate lighting throughout storage areas

  • Adequate emergency lighting in place

  • Shelving appear in good order/SWL markings

  • Shelving not overloaded

  • Heavy items stored at waist height where possible

  • Lifting equipment in good order (test certificates available as required)

  • Operatives trained in use of lifting equipment (site specific)

  • Ladders or step stools for staff in good condition?

  • Ladders or step stools properly put away when not in use by staff?

  • Adequate ventilation

  • Suitable and correct signage in place (site specific)

  • Floor in good condition (no cracks, uneven areas, coating damage)

  • Floor clean, no spills

  • Racking and shelves clean, free of spillages

  • Adequate waste bins in place and emptied regularly

  • PPE supplied

  • PPE worn as required (site specific)

  • Traffic management in place as required (site specific)

  • Pedestrian routes marked out

  • Pedestrian routes sufficient for safe use (site specific)

  • Access to stores controlled for authorised personnel only

  • Back door/loading bay door in good condition

  • Loading bay door clear of obstacles - good access internal/external

  • Emergency stop and door controls clearly marked, staff trained in safe use

  • Exit doors are not blocked externally or internal

  • First Aid kit in place and clearly marked

Employee Welfare Facilities

Employee Changing rooms/Canteen/Communal Areas

  • Employee toilets clean/in good order

  • Employee changing room clean/good order

  • Employee canteen clean/good order

  • Fire Extinguishers in place and tested

  • Fire points visible and free of obstructions

  • Fire exit doors clear internally/externally (if in place)

  • Fire exit route clear of obstacles

  • Emergency signage in place and adequte

  • Access/Egress clear of obstacles

  • Adequate lighting

  • Adequate emergency lighting

Manager's Office

Office

  • Fire Extinguishers in place and tested

  • Fire points visible and free of obstructions

  • Fire exit doors clear internally/externally (if in place)

  • Fire exit route clear of obstacles

  • Access/Egress clear of obstacles

  • Area free of trip hazards

  • Adequate lighting

  • Site has identified DSE users?

  • DSE assessment records available

  • Relevant Employees trained in safe DSE/workstation use

  • PAT tested equipment in date (as required)

  • Clean/Tidy - Good Housekeeping standard (minimum fire risk)

  • Bins emptied regularly and rubbish removed

  • Electrics in good order

  • First Aid kit in place and clearly marked

  • Can office door be locked and secure for counting cash in safety

Record Keeping

Record Keeping

  • Is the Food Safety Manual in place and up to date

  • Have all allergens been identified in all dishes

  • Are all food safety records up to date

  • Is the food safety policy signed and displayed for all employees to see

  • Is the records folder maintained in an organised and legible fashion

  • Are all structural non-conformances logged with management and maintenance

  • Have all corrective actions logged during the previous audit been addressed or are list as ‘work in progress’

Onsite Documentation

Onsite Documentation

  • Is there a Health & Safety Policy clearly displayed?

  • Is the policy in date and current?

  • Is the Safety Statement including risk assessments in date/onsite?

  • Have Risk Assessments been updated to include COVID-19

  • Have Young persons and pregnant workers risk assessments been carried out as required?

  • Has a COVID-19 Response Plan been prepared in consultation with employees?

  • Emergency Evacuation Procedures in place?

  • Fire Safety Policy in place - available to employees

  • Has the Responsible Person for Fire Safety onsite been identified and other employees made aware?

  • Are the Responsible Persons duties clearly defined in the Fire Safety Policy

  • Are there sufficient competent persons appointed to assist in implementing Emergency Evacuation Procedures?

  • Are Safety Data sheets easily accessible?

Training Records ( Applicable to all staff with over 4 weeks work experience)

  • Have all employees completed Manual Handling Training in the learning portal?

  • Have all employees completed Fire Safety Training in the learning portal?

  • Have all employees completed Sale of Restricted Goods training in the learning portal?

  • Have all employees completed Safety & Security training in the learning portal?

  • Have all employees completed the Food Hygiene training in the learning portal?

Workplace Stress

  • A Stress and Wellbeing Policy has been established and shared with all employees.

  • Employees have access to a suite of Wellbeing resources?

  • Is the Stress helpline contact number displayed

Incident and Accident Reporting

Incident and Accident Reporting

  • Incidents/accidents/near misses are recorded and reported both internally and externally

  • Are employees aware (ask 3) of how to report incidents, accidents and near misses correctly?

  • Employees that are required to investigate accidents have attend appropriate training?

Last 12 Months

Last 12 Months

  • No accidents/injuries reported in the last 12 months?

  • No Fire Incidents in the last 12 months?

  • No Fire Safety, HSE or HSA enforcements in the last 12 months?

  • No Health & Safety loss events in the last 12 months (damage to goods/property)

  • No COVID-19 cases recorded among staff?

Risk Assessments

  • After reviewing the existing Safety Statement, are there any other hazards you've identified that should be included in the Risk Assessment section? If yes, please list them here.

Culture

  • Is there documented evidence of the last Quarterly Safety meeting with employees?

  • In your opinion is there evidence of a culture of Safety on site?

Urgent Attention Issues

  • There are no issues which have been noticed during audit, that require urgent attention?

  • Description of Issues.

Notes

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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.