Food and Safety Audit

• Z Station Name

• Location
  Address

• Date/Time audit conducted

  Date

• Prepared by

  Select Neil Stu Bex Shane Steve Briar Bernie

  • Neil
  • Stu
  • Bex
  • Shane
  • Steve
  • Briar
  • Bernie

• Staff members present

1.0 Store Walk

1.1 Chillers/Deli/Ice cream

• Well stocked, Faced, Fronted?

  Yes

  No

  N/A

• Shelves, equipment & stock clean

  Yes

  No

  N/A

• Price Labels in place, aligned

  Yes

  No

  N/A

1.2 Salty/Grocery/Lubes/Car Care

• Well stocked, Faced, Fronted?

  Yes

  No

  N/A

• Shelves, equipment & stock clean

  Yes

  No

  N/A

• Price Labels in place, aligned

  Yes

  No

  N/A

1.3 Confectionary

• Well stocked, Faced, Fronted?

  Yes

  No

  N/A

• Shelves, equipment & stock clean

  Yes

  No

  N/A

• Price Labels in place, aligned

  Yes

  No

  N/A

1.4 Food & Coffee Zone

• Well stocked, Faced, Fronted?

  Yes

  No

  N/A

• Shelves, equipment & stock clean

  Yes

  No

  N/A

• Price Labels in place, aligned

  Yes

  No

  N/A

• 1.5 Bread & milk well stocked - Well stocked, Faced, Fronted?

  Yes

  No

  N/A

• 1.6 Magazines - Well merchandised, no more than 1 OOS of top sellers (Womens Day, NW, NZ Womens Weekly, Performance Car, Aus Womens Weekly, Who, OK, That’s Life)<br>

  Yes

  No

  N/A

• 1.7 Check current POS Summary. All POS correct, no old or non approved signs <br>

  Yes

  No

  N/A

• 1.8 Promo ends well stocked & clean. All promos available for purchase. Correct off shelf display in place, well stocked and priced

  Yes

  No

  N/A

• 1.9 Planograms correct (check one)

  Yes

  No

  N/A

• 1.10 All stock within "use by" or "best before" date. N applies a 0 score for this section<br>

  Yes

  No

  N/A

• 1.11 Floors, walls, windows & doors clean

  Yes

  No

  N/A

• 1.12 Tier 1 & 2 front windows uncluttered. No window creep

  Yes

  No

  N/A

• 1.13 All counter areas in customer view clean, tidy & uncluttered

  Yes

  No

  N/A

• 1.14 Toilet - Clean, well maintained, pleasant smelling. Soap, hand dryer or paper towels, toilet paper available. Light & privacy lock working. Spick & Span and Sanitary Towel signs displayed

  Yes

  No

  N/A

2.0 Exterior Walk

• 2.1.1 Pumps - Clean

  Yes

  No

  N/A

• 2.1.2 Pumps - Splashguards in place

  Yes

  No

  N/A

• 2.1.3 Pumps - Roundels in place

  Yes

  No

  N/A

• 2.2 Bucket with Zoap, brush, water can, paper towels, rubbish bin on each lane. CSU's and bins clean

  Yes

  No

  N/A

• 2.3 Forecourt safety signs & flammable diamonds visible from all filling positions & on vent pipes

  Yes

  No

  N/A

• 2.4 Nightpay area clean

  Yes

  No

  N/A

• 2.5 Forecourt - clean & litter free

  Yes

  No

  N/A

• 2.6 Landscaping - tidy, litter free, no weeds

  Yes

  No

  N/A

• 2.7 Store front uncluttered (no cones, brooms etc)

  Yes

  No

  N/A

• 2.8 Price boards, prime sign, posterboards, spreaders, store entrance sign - clean, no graffiti

  Yes

  No

  N/A

• 2.9 Forecourt merchandising units, Ice/Bait freezer - clean, priced, well stocked

  Yes

  No

  N/A

• 2.10.1 Carwash - Interior and exterior walls, windows, and machine clean

  Yes

  No

  N/A

• 2.10.2 Carwash - Entry and exit signage & disclaimer/instruction board clean and damage free

  Yes

  No

  N/A

• 2.10.3 Carwash - Floor free of mould, slime, debris

  Yes

  No

  N/A

• 2.10.4 Carwash - Entry, exit and interior litter free

  Yes

  No

  N/A

• 3.1 All well presented & wearing correct uniform including name badge & black shoes. Concierge wearing belt and vest

  Yes

  No

  N/A

• 3.2 Ask a staff member to tell you & show you how they would deal with an emergency. Select 1 or 2 from the following list (armed robbery, spill, car or tanker fire, building or equipment fire, LPG cylinder leak, fuel shandy in tank, fuel shandy in vehicle, fuel splash, LPG burn)

  Yes

  No

  N/A

• 3.3 Ask a staff member to explain how they would handle a customer complaint, eg: out of date product returned, contaminated pie, phone call about wrong fuel put in vehicle

  Yes

  No

  N/A

• 3.4 Ask a staff member to explain what their sales and/or service focus area is at the moment (eg: coffee, combos, key promos, empathica responses).<br>

  Yes

  No

  N/A

• 3.5 Carwash - Ask a staff member to show you the carwash loyalty cards & customer safety sheets (tear off pads). Ask them to explain the current promo

  Yes

  No

  N/A

• 3.6 Till limits - Cash in each drawer less than $200 in notes<br>

  Yes

  No

  N/A

• 3.7 Rate the Z Factor on site from 1 to 5

• 4.1 All security doors closed and locked. No doors propped open. Clear access available to all Emergency exit doors

  Yes

  No

  N/A

• 4.2 Blue/Indigo Book correctly completed in full on a daily basis. Daily pages signed off by Site Leader. Thermometer calibrations completed & recorded. Corrective actions recorded & closed out. [Y if Tier 1 or 2]

  Yes

  No

  N/A

• 4.3 Monthly SRA checklist completed each month. Any gaps reported to BDM

  Yes

  No

  N/A

• 4.4 Monthly HSSE Checklist completed each month, signed (by ops manager or retailer) and filed on site. All actions that have been recorded have been closed out

  Yes

  No

  N/A

• 4.5 Monthly meetings covering HSSE are being held and meeting minutes are filed on site. An emergency scenario is discussed at each meeting and notes recorded

  Yes

  No

  N/A

• 4.6 Wet Stock Reconciliation (petrol, diesel) is completed daily using the Extranet. <br>If any tank is outside tolerance for more than 4 days cumulative and totals 700l or more, or is 1000l or more for any one day, confirm that a Local Investigation Form (LIF) has been completed. Where a LIF has been completed and it has not resolved the variance check that a PLIP A has been completed. No applies a 0 score for this section<br>

  Yes

  No

  N/A

• 4.7 Wet stock water checks are being done at least weekly and after heavy rain, and recorded (in mm) on the Extranet

  Yes

  No

  N/A

• 4.8 HSNO Board - Is the site displaying all correct HSNO licenses (1 x Location Test Cert, 1 x Stationery Container Test Cert for each mogas & LPG tank) and these are within date. Are site plans, call tree, & Approved Handler certificate displayed and up to date

  Yes

  No

  N/A

• 4.9 Storeroom clean, tidy, products stacked safely

  Yes

  No

  N/A

Front of Counter

• 5.01 Are all three food cabinets well stocked and visually appealing?

  Yes

  No

  N/A

• 5.02 All food cabinets glass, sides, tops, interiors are clean and streak free.

  Yes

  No

  N/A

• 5.03 Sandwich cabinet stock within date. If N deduct points in Store Walk section

  Yes

  No

  N/A

• 5.04 Front counter area is clean and clutter free.

  Yes

  No

  N/A

• 5.05 Front counter is fully stocked with paper bags, serviettes, tongs, sugar sticks and stirrers etc

  Yes

  No

  N/A

• 5.06 Tongs are available & clean. The wells they are in are clean

  Yes

  No

  N/A

• 5.07 Staff uniform is compliant with uniform standards (apron being worn by Barista, hair tied back, fingernails clean etc, staff hygiene and appearance is in line with our standards.)

  Yes

  No

  N/A

• 5.08 Observe a coffee being made for you – are correct procedures being followed as per training programme and does it taste awesome

  Yes

  No

  N/A

Back office 9 Rubbish bins are not overflowing and tops are clean y 2 2 10 Water receptacle at the bottom of the pie warmer is full of water and clean(no grime or slime build up) y 2 2 11 Hot range & sweet range is within the stated timeframe to sell. If N deduct points in Store Walk section y 2 2 12 Jugs, spoons, shot bottles, marshmallow and hot chocolate containers, and shakers are clean and grime free. y 2 2 13 Is the hot drink coffee area fully stocked? Ie. Hot chocolate, decaf, marshmallows (Pascall brand) and shots all available y 2 2 14 Do the marshmallows, hot chocolate, decaf containers and shakers have the expiry date clearly marked? y 2 2 15 Equal sugar or equivalent and raw sugar is available on request. y 2 2 16 Check supply of coffee loyalty cards, stamp and the coffee app QR code are available. y 2 2 17 Are cupcake trays and coffee cup trays available? y 2 2 18 Is the coffee machine clean? Check under machines, sides and top where lids are kept. y 2 2 19 Is the sink next to the coffee machine clean? y 2 2 20 Are the coffee bean bags rolled tight (to remove any air) and clipped closed to ensure freshness y 2 2 21 Coffee hopper is not over full (is determined by site volume and should be topped up only as demand determines so beans are always fresh) y 2 2 22 Coffee lids are kept on top of coffee machine and not close to items such as eftpos terminal as they can pick up dirt or germs from customers. y 2 2 23 Cleaning/sink area where trays, coffee jugs etc are washed is clean and hygienic? y 2 2 24 Prep and kitchen area is clean, tidy and clutter free. y 2 2 25 Items in prep area are food only (no chemicals, cleaning equipment or products, deliveries of stock, personal items, staff food in fridges etc) y 2 2 26 Oven and sweet thawing containers are clean. Pastry crumbs are expected but not excessive amounts or any build up. Check the lip/seal of the oven door for buildup. y 2 2 27 A clear system is in place to ensure a first in first out basis for all food. If not clearly visible (labelling on stock in fridges etc) ask staff member to explain their process. y 2 2 28 Fridges and freezers in the front (behind Food and Coffee zone counter) and back of house (in the prep zone) are clean inside and out. y 2 2 29 Floors in the front and back of house are clean – ensure you check under fridges or table etc y 2 2 30 The prep area and sink are fully stocked with foaming soap, nail brush, sanitizer and paper towels. y 2 2 31 No out of date stock is left in cabinets or fridge. (ie. For staff consumption later) y 2 2 32 Review the Indigo book to ensure all sections completed in full (coffee quality checks, chiller temps, food & coffee daily checklist). Any noncompliant areas must be in the corrective actions table or have been resolved. y 2 2 33 Is the pie rotation book being completed correctly y 2 2 34 Food & Coffee Zone Manual available. Pie charts, heating instructions and any other Quick Reference cards are shown and are the latest version (version number in left hand corner). y 2 2 35 Appropriate safety signage is up – ie, the ‘Caution Hot’and ‘hand washing only’ y 2 2 36 Ensure all tiled walls (front of counter, behind counter) and wooden walls at the front of counter are clean

• 5.09 Rubbish bins are not overflowing and tops are clean

  Yes

  No

  N/A

• 5.10 Water receptacle at the bottom of the pie warmer is full of water and clean(no grime or slime build up.

  Yes

  No

  N/A

• 5.11 Hot range & sweet range is within the stated timeframe to sell. If N deduct points in Store Walk section

  Yes

  No

  N/A

• 5.12 Jugs, spoons, shot bottles, marshmallow and hot chocolate containers, and shakers are clean and grime free.

  Yes

  No

  N/A

• 5.13 Is the hot drink coffee area fully stocked? Ie. Hot chocolate, decaf, marshmallows (Pascall brand) and shots all available

  Yes

  No

  N/A

• 5.14 Do the marshmallows, hot chocolate, decaf containers and shakers have the expiry date clearly labelled.

  Yes

  No

  N/A

• 5.15 Equal sugar or equivalent and raw sugar is available on request.

  Yes

  No

  N/A

• Signed by Ops Manager / Site Leader / Retailer

  Sign

• Signed by Business Development Manager

  Sign