Title Page

  • Food Award Audit

  • Client / Site

  • Conducted on

  • Prepared by

Marketing

  • Is there signage outside advertising The Bakewell food offer?

  • Signage isn't damaged.

  • Menu boards are displaying current products and correct pricing. All menu boards are functioning.

  • Is allergen information displayed?

  • No hand made signage on site.

Bakery

Bakery

  • Good variety of products are available, appropriate to time of day.

  • Neatly arranged and clean bakery display. Baskets clean, fresh paper used, crumbs wiped off.

  • Bakery is baked as per recipe, size and quality is up to standard.

  • Display well maintained, not mixed with other offers.

  • Current signage displayed.

  • Bags, napkins, serving tongs, jam/butter is available.

  • Bakery is available at the Bakewell till area.

Pre-packed sandwich fridge

Pre-packed sandwich fridge

  • Good variety of sandwiches, wraps and salads available.

  • Display well stocked.

  • Meal deal signage, SEL's and shelf talkers are in place.

  • Fridge is used as food offer, other products are not placed in the fridge.

  • Is sandwich fridge clean?

Coffee offer

Self-service coffee machine

  • Coffee/tea price list is displayed beside each coffee machine.

  • Coffee cart is clean. Coffee bin emptied, milk fridge checked and clean, area wiped and refilled.

  • Top, inside and under all coffee machines is clean.

  • All hopers are clean.

  • All froth era are clean.

  • Hopper is filled with beans according to business level.

  • Condiments are available and well stocked.

  • Condiment unit is clean.

  • Cups and lids are available and not stacked too high.

  • Bakery products are displayed appropriate to time of day.

  • Only coffee/food related signage is displayed on coffee cart.

  • Coffee machine is is fully cleaned minimum once a day. Ensure all chemicals/cleaning supplies are available. Staff responsible for this task have appropriate training.

  • Is there barista offer on site?

  • Coffee/tea pricing is available.

  • Barista counter is clean.

  • Appropriate crockery and cutlery is available.

  • Take away cups, lids and condiments are available.

  • Flavoured syrups are available and well displayed.

  • Hopper is filled with beans according to business levels.

  • Barista machine and grinder is fully cleaned minimum once a day. Ensure all chemicals/cleaning supplies are available. Staff responsible for this task have appropriate training

Hot counter

Hot counter

  • Is there a hot counter available?

  • Good variety of products are available according to time of day.

  • Display well stocked.

  • Is product quality up to standards? Products are looking appetising, not discoloured, dried out, undercooked or over cooked.

  • Current marketing offer is displayed?

  • All products are cooked according to instructions, core temperature of 75C is reached.

  • 'Cook little and often ' principal is used, cookouts are recorded throughout the day.

  • Products in the hot holding unit are kept above 63C. Temperature checks are recorded throughout the day.

  • Products are not held for more then 2 hours in the hot holding unit.

  • Is hot counter clean?

Cold counter

Cold counter

  • Is there cold counter available?

  • Good selection of products available.

  • Meats and cheese looks fresh, not discoloured or dried out.

  • Vegetables are crisp and firm, not discoloured, limp or have a bad odour.

  • Tuna mayo, egg mayo or similar mixed salads are looking fresh, not discoloured, separated or dried out.

  • All products are kept between 0C to 5C.

  • Cold counter temperatures are checked regularly and recorded.

  • All opened and prepped products are recorded and labelled.

  • All products are within required shelf life.

  • Is cold counter clean?

Heat to eat

Heat to eat

  • Is there a heat to eat display?

  • Good selection of products available.

  • Products look appetising, finished to a good standard.

  • Products on display are cooked and cooled according to instructions.

  • Dates of all products are within required shelf life.

  • All cooled savoury products are labelled according to use by date cart. Cooking, cooling and traceability records available.

  • All products are kept between 0C to 5C.

  • Is heat to eat fridge clean?

Food safety

Food safety

  • All staff have completed HACCP training course. Certificates are available on site.

  • Staff do not eat, drink or chew gum behind the counter.

  • Dry goods storage well maintained. All products are kept on shelves.

  • All chillers are well maintained. Raw meat separated from ready to eat products. All products are kept on shelves.

  • All freezers are well maintained. All products are kept on shelves.

  • First In First Out followed (FIFO).

  • No externally sourced products/ingredients used?

  • Walls, tiles, floors and shelves are clean in storage area, kitchen and front counter.

  • Daily, weekly and monthly cleaning checklists are completed

  • Are staff washing their hands regularly? Soap and blue roll available.

  • Are staff changing gloves regularly?

  • Are staff wearing full The Bakewell uniform? The Bakewell chef jacket/shirt, apron, name badge, hairnet and hat. Black, closed toe shoes and black trousers are worn?

  • Staff are not wearing heavy make up, nail polish or false nails.

  • No jewellery worn, except plain wedding band or sleeper earrings.

  • No personal belongings are kept in food preparation area.

  • Only food safe chemicals are used in Bakewell.

Customer service

Customer service

  • All customers are greeted when having their order taken. Yes? Next! or You ok? are not greetings.

  • Customer service is warm and friendly. Staff smiles and uses appropriate eye contact with customer.

  • At least one upselling question is asked from the customer during every transaction.

  • Did staff member asked for Applegreen rewards card?

  • Is appropriate question asked at the till when hot beverage is purchased?

Store actions

Store actions

Signature of manager/person in charge. All items on this audit have been discussed.

  • Add signature

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