Freshchoice Food & Safety Audit - WWNZ

• Store Site

  Select

• Conducted By

• Conducted on

  Date

• Owner/ Operator

• Location
  Address

STORE ADMINISTRATION AND OPERATION

• Team Induction- Starting cards 1-5 signed off with all amendments

  Yes

  No

  N/A

• Team induction- Colored cards relevant to department signed off with training modules within 4 weeks of starting with all amendments

  Yes

  No

  N/A

• Product Recall:Products are being isolated to prevent resale

  Yes

  No

  N/A

• Product Recall:Check that GS1 records are on file and Manual recall records kept separately

  Yes

  No

  N/A

• Are product recalls being actioned within 2 hours of being recalled

  Yes

  No

  N/A

• Check Eco Lab reports have been actioned and filed

  Yes

  No

  N/A

• Are all department heads / duty managers / aware of the food complaint procedures and location of the chilly bin

  Yes

  No

  N/A

• Food complaint chilly bin complaint kit-stored in a prominent place and contents are in place<br><br>

  Yes

  No

  N/A

• Copies of NSF Burwater Food Safety Reports filed and signed off on the action points

  Yes

  No

  N/A

• Are bait stations maintained?

  Yes

  No

  N/A

• Name of Pest Control Service Provider

• Practice Certificate of the Service Provider and Insurance.

  Date

• Customer food complaint forms-have all corrective actions been recorded and signed off by the store and all forms filed for reference

  Yes

  No

  N/A

• Are the Customer Complaints Training Forms being signed off by management & 2IC's

  Yes

  No

  N/A

• Is the New Equipment Maintenance book being filled in for the planned and actual maintenance

  Yes

  No

  N/A

• Is the Store maintenance book being used and up to date

  Yes

  No

  N/A

• Is the Staff sickness book filled in for any reported food borne illness and up to date

  Yes

  No

  N/A

• Are staff hand books(HR and work rules) supplied by WDL available for staff to read?

  Yes

  No

  N/A

• Ensure signed copies of department manager’s job descriptions are held on file<br>

  Yes

  No

  N/A

• Does every staff member have an employment agreement in place? <br>

  Yes

  No

  N/A

• Does the store have online and Click and collect activated?

  Yes

  No

  N/A

• Is the order being fulfilled in full? If not, are the substitutes being used suitable, and processed correctly?

  Yes

  No

  N/A

• Are all bags / boxes used for the customers delivery being labelled individually with the correct customer details?

  Yes

  No

  N/A

• Is the delivery vehicle clean, tidy, and the cleaning recorded in the Rear Store Cleaning Record Book?

  Yes

  No

  N/A

• does the delivery vehicle have current registration?

  Yes

  No

  N/A

• Please record the date

  Date

• does the delivery vehicle have a current WOF?

  Yes

  No

  N/A

• Please record the date

  Date

• does the delivery vehicle have current RUC's (if diesel)?

  Yes

  No

  N/A

• Are there sufficient delivery and pickup windows for the store to be able to continue with growth?

  Yes

  No

  N/A

• Does the store have pickup and delivery windows available for the weekend?

  Yes

  No

  N/A

• Does the store use off-site delivery record book

  Yes

  No

  N/A

• Are off-site delivery pamphlets going with home deliveries??

  Yes

  No

  N/A

• Team Induction- site orientation carried out for emergency evacuations (signed off on Risk Training Record Sheet<br>

  Yes

  No

  N/A

• Team Induction-Have Risk Training Sheets been fully completed within the first 3 (three) weeks of employment

  Yes

  No

  N/A

• Fire warden training modules are completed annually

  Yes

  No

  N/A

• Ensure that Fire Wardens are easily identified (eg. Arm bands or vests)

  Yes

  No

  N/A

• Is the fire drill conducted 6 monthly and trial report sent to Fire Emergency NZ

  Yes

  No

  N/A

• When was the last Fire Drill?

  Date

• Is Fire fighting equipment easily accessible and annually certified by registered service provider?<br>

  Yes

  No

  N/A

• Are all emergency exits clear and able to be opened

  Yes

  No

  N/A

• Have all H & S committee members or persons carrying out<br>self inspections completed the "Identifying Significant Risks<br>Module gel 3-2" as per the Risk Register?

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following<br>areas-Store room, Cafeteria, Office. (Near Fire Exits / High<br>Traffic Areas).

  Yes

  No

  N/A

• Review Monthly Health and Safety reporting- Reports sent to<br>Area Manager in time

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in each Department

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following areas-Administration offices

  Yes

  No

  N/A

• Are Health and Safety meeting minutes on display in the staff cafe?

  Yes

  No

  N/A

• Ensure H & S meetings are being held every month

  Yes

  No

  N/A

• Review Minutes/Action plans carried out?

  Yes

  No

  N/A

• Review monthly Health and Safety reporting -Department specific checks

  Yes

  No

  N/A

• Review Monthly Health and Safety reporting- Generic checks completed

  Yes

  No

  N/A

• Review Monthly Health and Safety reporting- PPE checks

  Yes

  No

  N/A

• Review Monthly Health and Safety reporting- Reports sent to Area Manager in time

  Yes

  No

  N/A

• Review Injury/Incident Register-Have all accidents been recorded

  Yes

  No

  N/A

• Check all first aid cabinets-Are they fully stocked to the level prescribed in the Operations Manual

  Yes

  No

  N/A

• Check all first aid cabinets-Are blue plasters available?

  Yes

  No

  N/A

• Are First Aider's names on display in the staff cafe?

  Yes

  No

  N/A

• Smoking Policy in place reviewed annually (in staff room)<br>

  Yes

  No

  N/A

• H&S Committee member's names are on display in the staff room?

  Yes

  No

  N/A

• Fire Wardens- Names on display in staff cafe?

  Yes

  No

  N/A

• Notifiable events poster up in Team Room and Departments

  Yes

  No

  N/A

• Review all forklift licenses and ensure only licensed people have access

  Yes

  No

  N/A

• "F" endorsements current and the certificates on file.

  Yes

  No

  N/A

• Are maintenance programs in place for Refrigeration

  Yes

  No

  N/A

• Are maintenance programs in place for Airconditioning

  Yes

  No

  N/A

• Is the mains board:Clear for access

  Yes

  No

  N/A

• Is the mains board:Checked on a regular basis by a registered electrician

  Yes

  No

  N/A

• Wet areas, signs in place, caution signs being used

  Yes

  No

  N/A

• Electrical tagging in place on all electrical cords - carried out by registered electrician

  Yes

  No

  N/A

• Are All Lighting protectors in place along with<br>encapsulators?

  Yes

  No

  N/A

• Do all Hot surfaces, have signs in place?

  Yes

  No

  N/A

• Is there an active Traffic Management Plan in place and being implemented

  Yes

  No

  N/A

INWARDS GOODS

• Review all forklift licenses and ensure only licensed people have access

  Yes

  No

  N/A

• Check and advise on condition of safety equipment-Pallet Jacks

  Yes

  No

  N/A

• Check and advise on condition of safety equipment-Stock trolleys

  Yes

  No

  N/A

• Check and advise on condition of safety steps

  Yes

  No

  N/A

• Check and advise on condition of safety ladders being in good condition

  Yes

  No

  N/A

• Check and advise on condition of safety equipment-Cardboard crusher

  Yes

  No

  N/A

• Has the forklift been serviced in the last 12 months<br>

  Yes

  No

  N/A

• Registration of Forklift current<br>

  Yes

  No

  N/A

• Registration valid till

  Date

• WOF current (if public have access to the area were the forklift is being operated)

  Yes

  No

  N/A

• WOF current till

  Date

• Weekly Forklift check book in place

  Yes

  No

  N/A

• Are high viz vests being worn by forklift drivers?

  Yes

  No

  N/A

• Check and advise on condition of safety<br>equipment-Cardboard crusher

  Yes

  No

  N/A

• Is the back door adequately secured when not attended?

  Yes

  No

  N/A

• Are deliveries-Temperature checked (Qualitative))

  Yes

  No

  N/A

• Are deliveries-Entered into Inwards goods register?

  Yes

  No

  N/A

• Is inward goods area kept clean and tidy

  Yes

  No

  N/A

• Cleaning Book filled in – up to date

  Yes

  No

  N/A

• Is credit area maintained?

  Yes

  No

  N/A

• Reserve stock storage-All goods stored off the floor as per SSS policy?

  Yes

  No

  N/A

• Reserve stock storage-Pallets pulled out and cleaned under regularly

  Yes

  No

  N/A

• Is the rear store free from build up of cobwebs in roof and corner areas.

  Yes

  No

  N/A

• Green Rules, posters in place

  Yes

  No

  N/A

• Electrical injuries, posters are in place

  Yes

  No

  N/A

• Temp Requirements for Deliveries - current signage on display

  Yes

  No

  N/A

• "Sharps" waste safety container in place?

  Yes

  No

  N/A

• Is the delivery area free from any pot holes that need repair<br>

  Yes

  No

  N/A

• Is tobacco receipting in place and transported to secure area once accepted

  Yes

  No

  N/A

LEGISLATIVE COMPLIANCE

• Is the Daily Site inspections register completed daily?

  Yes

  No

  N/A

• Ensure a current Building Warrant of Fitness is on display

  Yes

  No

  N/A

• Date

  Date

• Ensure MPI Registration certificate is displayed.

  Yes

  No

  N/A

• Record renewal date on the MPI registration certificate

  Date

• Review all first aiders to ensure that staff on the premises are covered.

  Yes

  No

  N/A

• Does store have a Liquor Department

  Yes

  No

  N/A

• Ensure a Liquor Licence is on display in the front entrance window facing out.

  Yes

  No

  N/A

• Review to ensure a Liqour licence holder covers all trading hours and that the licence is current

  Yes

  No

  N/A

• Record renewal date

  Date

• Are MSD sheets current for: EcoLab (updated every 5 years)<br>

  Yes

  No

  N/A

• Are MSD sheets current for:Pest Control ( Updated every 5 years)

  Yes

  No

  N/A

• Are First Aider's names on display in the staff cafe? Are<br>Expired Dates listed.

  Yes

  No

  N/A

• H & S Committee member's names are on display in the staff<br>room?

  Yes

  No

  N/A

• Are Health and Safety meeting minutes on display in the<br>staff cafe?

  Yes

  No

  N/A

• Smoking Policy (Vapes Inc) in place reviewed annually (in<br>staff room)

  Yes

  No

  N/A

• Fire Wardens- Names on display in staff cafe?

  Yes

  No

  N/A

• Notifiable events poster up in Staff Room

  Yes

  No

  N/A

• Is Sprain or Strain poster in café?

  Yes

  No

  N/A

• Is Incident reporting poster in café?

  Yes

  No

  N/A

RETAIL ENVIRONMENT

• Condition of floors, clean with a good gloss?

  Yes

  No

  N/A

• Condition of ceiling lighting -are all lights working?

  Yes

  No

  N/A

• Check all motor vents on all freestanding Refrigeration units- are they free from build up of dust?

  Yes

  No

  N/A

• Is the condition of interior paint acceptable to WDL standards

  Yes

  No

  N/A

• Entrance way -is it clear from any obstructions?

  Yes

  No

  N/A

• Aisle and Category Indicators clean and in good condition?

  Yes

  No

  N/A

• Is the décor clean and in good condition?

  Yes

  No

  N/A

• Condition of floor coverings free from damage or breaks?

  Yes

  No

  N/A

BUTCHERY

• Is there a butchery in store?

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Mincer, Tenderiser, Bandsaw, Wrapper & Slicer

  Yes

  No

  N/A

• Machine safety procedure posters in place.-Mincer, Tenderiser, Bandsaw, Wrapper & Slicer

  Yes

  No

  N/A

• Condition of mesh gloves.-Are they being used

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed.

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed?

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving.

  Yes

  No

  N/A

• Condition of cutting boards.Check underneath as well

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off

  Yes

  No

  N/A

• Condition of drains, are they clean?

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood-Cleaning

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood Temperature

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood-Shelf Life

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood- Defrost book

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Defrost Log

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Product Chilling/ Freezer Log

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Raw meat vac packing shelf life book

  Yes

  No

  N/A

• Adherence to cutting and traying standards.

  Yes

  No

  N/A

• Are clear recyclable trays being used as per WDL Policy

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual

  Yes

  No

  N/A

• Disposable hats available in department.

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Is there a copy of the “Food Complaint Protocols and Policies” flow chart in the department.<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Is the retail/ rear freezer free from any fresh meat that has been frozen<br>

  Yes

  No

  N/A

• Using clean plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab procedures:-Only correct cleaning materials being used, note any exceptions.<br>

  Yes

  No

  N/A

• Check Eco Lab procedures:-MSDS Safety posters in place.<br>

  Yes

  No

  N/A

• Are the retail department walls clean and in good repair<br>

  Yes

  No

  N/A

• Samples of all tare weight trays are on display

  Yes

  No

  N/A

• Check at random 12 samples for retail cabinet for correct tare weights.

  Yes

  No

  N/A

• Is the scale certification current?

  Yes

  No

  N/A

• Scales due for re-certification on

  Date

• Wastage and mark down sheets are completed on a weekly basis

  Yes

  No

  N/A

• Do all Hot surfaces, have signs in place?

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Does the store have a buy-in meat department?

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Wrapper

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed.

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed?

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving.

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Store off ground as per SSS policy.

  Yes

  No

  N/A

• Is stock displayed within load limits in cabinet?

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off

  Yes

  No

  N/A

• Retail Environment-Clean/Tidy

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood Temperature

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood- Defrost book

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Raw meat vac packing shelf life book

  Yes

  No

  N/A

• Adherence to the WDL date coding policy.

  Yes

  No

  N/A

• Adherence to cutting and traying standards.

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual<br>

  Yes

  No

  N/A

• Are only approved suppliers used, view the list?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy?<br>

  Yes

  No

  N/A

• Is ticketing to a high standard and as per WDL policy?<br>

  Yes

  No

  N/A

• Is the retail/ rear freezer free from any fresh meat that has been frozen<br>

  Yes

  No

  N/A

• Are the retail department walls clean and in good repair<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed

  Yes

  No

  N/A

• Is the retail case and freezer clean and in good condition visually?

  Yes

  No

  N/A

• Check at random 12 samples for retail cabinet for correct tare weights.

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis

  Yes

  No

  N/A

• Check paperwork for inwards goods temperature checked etc.

  Yes

  No

  N/A

• Do all Hot surfaces, have signs in place?

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

PRODUCE

• Check use and condition of all equipment-Knives

  Yes

  No

  N/A

• Check use and condition of all equipment-Wrapper

  Yes

  No

  N/A

• Check use and condition of all equipment-Mesh Glove

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed.<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-How is the product stored<br><br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving<br><br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Store off ground as per SSS policy.<br><br>

  Yes

  No

  N/A

• Condition of cutting boards-Acceptable to WDL standards?<br>

  Yes

  No

  N/A

• Separate cutting board for fruit. (Different colour)<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Are the retail cases clean and in good condition visually?<br>

  Yes

  No

  N/A

• Samples of all tare weight trays are on display.<br>

  Yes

  No

  N/A

• Check at random 6 samples from the retail cabinet for correct tare.<br>

  Yes

  No

  N/A

• Is scale certification current?

  Yes

  No

  N/A

• Scales due for re-certification on

  Date

• Ensure rotation is in place-Date stamping of stock in cooler<br>

  Yes

  No

  N/A

• Ensure rotation is in place-Ensure if packed on dates are used that Best Before is also quoted (3 days)<br>

  Yes

  No

  N/A

• Ensure rotation is in place-Are all products within the date range for sale?<br>

  Yes

  No

  N/A

• Ensure rotation is in place-Product quality should be only tag1 and tag 2 , no tag3.<br>

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis<br>

  Yes

  No

  N/A

• Paper work for inwards goods temperature checked etc<br>

  Yes

  No

  N/A

• Are rubbish bins available for customer use<br>

  Yes

  No

  N/A

• Stocktake procedures-Recording of crate returns<br>

  Yes

  No

  N/A

• Is product displayed of correct quality as per "Would I buy it" test<br>

  Yes

  No

  N/A

• Produce ticketing-Condition of ticketing<br>

  Yes

  No

  N/A

• Produce ticketing-All Printed Tickets are laminated or in pouches<br>

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual<br>

  Yes

  No

  N/A

• Disposable hats available in department. (only for cutting RTE product)<br>

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.<br>

  Yes

  No

  N/A

• Are only approved suppliers used?<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Is the "Free fruit for kids" poster and fresh fruits on display<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?<br>

  Yes

  No

  N/A

• Are Prep Area walls and ceilings cleaned and in good condition<br>

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Do all Hot surfaces, have signs in place?

  Yes

  No

  N/A

• Are bunched flowers and plants-Fresh

  Yes

  No

  N/A

• Are bunched flowers and plants-Watered

  Yes

  No

  N/A

• Are bunched flowers and plants-Ticketed

  Yes

  No

  N/A

• Are bunched flowers and plants-No spill hazards exist on the floor

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Country of origin labels displayed<br>

  Yes

  No

  N/A

• Using clear plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab reports procedures:-Only correct cleaning materials being used, note any exceptions.<br>

  Yes

  No

  N/A

• Check Eco Lab reports procedures:-MSDS Safety posters in place.<br> <br>

  Yes

  No

  N/A

• Is the new SSS CAF poster on display

  Yes

  No

  N/A

• Is the floor condition acceptable in terms of damages, breaks, erosion etc?<br>

  Yes

  No

  N/A

Bakery

• Does store have a full scratch bakery?

  Yes

  No

  N/A

• Check use and condition of safety equipment-Mixers

  Yes

  No

  N/A

• Check use and condition of safety equipment-Bread Slicer

  Yes

  No

  N/A

• Check use and condition of safety equipment-Dividers

  Yes

  No

  N/A

• Check use and condition of safety equipment-Ovens

  Yes

  No

  N/A

• Check use and condition of safety equipment-Prover

  Yes

  No

  N/A

• Check use and condition of safety equipment-Wrappers

  Yes

  No

  N/A

• Check use and condition of safety equipment-French stick moulder

  Yes

  No

  N/A

• Check use and condition of safety equipment-Doughnut maker

  Yes

  No

  N/A

• Check use and condition of safety equipment-Oven Mitts

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the product stored off the ground?<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the Condition of storage shelving acceptable?<br>

  Yes

  No

  N/A

• All bagged ingredients stored off the floor

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure rotation is in place.<br>

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis.<br>

  Yes

  No

  N/A

• Weekly promotions: -Bakery - All products in mailer on display

  Yes

  No

  N/A

• Stocktaking procedures-Correct procedures being used<br>

  Yes

  No

  N/A

• Evidence of Bakery costings being updated in the back office

  Yes

  No

  N/A

• Quality of product, size, finish, colour etc…acceptable to WDL standards?<br>

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place<br>

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual <br>

  Yes

  No

  N/A

• Disposable hats available in department.<br>

  Yes

  No

  N/A

• Signs for the use of tongs in place.<br>

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.

  Yes

  No

  N/A

• Are only approved suppliers used?<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy.<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Are prep area walls and ceilings cleaned?<br>

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Do all buy in products have:-Nutritional panels<br>

  Yes

  No

  N/A

• Do all buy in products have:-Correct ingredients<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Has the Bakery extractor fan vents been cleaned within the last six months to prevent a fire risk?<br>

  Yes

  No

  N/A

• Using clear plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab Procedures-Only correct cleaning materials being used, note any exceptions.<br>

  Yes

  No

  N/A

• Check Eco Lab Procedures-All relevant staff fully trained in the use of products.<br>

  Yes

  No

  N/A

• Check Eco Lab Procedures-MSDS Safety posters in place.<br>

  Yes

  No

  N/A

• Are the retail department walls clean and in good repair<br>

  Yes

  No

  N/A

• Are the bakery trace labels being used?<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Does the store have buy-in CD/ Approved supplier(Wild Wheat etc) bakery

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis.<br>

  Yes

  No

  N/A

• Quality of product, size, finish, colour etc…acceptable to WDL standards?<br>

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual

  Yes

  No

  N/A

• Disposable hats available in department.<br>

  Yes

  No

  N/A

• Signs for the use of tongs in place.<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy.<br>

  Yes

  No

  N/A

• Do all buy in products have:-Nutritional panels<br>

  Yes

  No

  N/A

• Do all buy in products have:-Correct ingredients<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

SERVICE DELICATESSEN

• Does store have a full service deli/ Vacuum packed display service deli?

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Slicer

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Oven

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Deep Fryer

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Knives

  Yes

  No

  N/A

• Are machine safety procedure posters in place?-Slicer

  Yes

  No

  N/A

• Are machine safety procedure posters in place- Deep Fryer

  Yes

  No

  N/A

• Condition of mesh gloves- acceptable to WDL?<br>

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days are completed.<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed?<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the product stored as per the SSS policy<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving.<br>

  Yes

  No

  N/A

• Condition of cutting boards- Acceptable to WDL?<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure 24 hours stickers are being used on all Hot Food products

  Yes

  No

  N/A

• Ensure “cooked on” times are displayed on all Hot Food products (5 hour time limit)

  Yes

  No

  N/A

• Samples of tare weights (pottles) available?

  Yes

  No

  N/A

• Adequate divisions between raw and cooked products with separate tongs?

  Yes

  No

  N/A

• Are scales certified annually?

  Yes

  No

  N/A

• Indicate when the scales are due to be certified by scale company

  Date

• Evidence of Deli costings being updated in the back office

  Yes

  No

  N/A

• Ensure rotation is in place.

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis.

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?

  Yes

  No

  N/A

• Review Record Books-Slicing records- are the correctly filled in<br> <br>

  Yes

  No

  N/A

• Review Record Books-Salad recording- Are they recording correctly<br><br>

  Yes

  No

  N/A

• Review Record Books-Temperature logs for cooked products-Entered correctly?<br><br>

  Yes

  No

  N/A

• Review Record Books-Shelf Life record book- entered correctly?<br>

  Yes

  No

  N/A

• Review Record Books:Defrost Book- recorded correctly?<br>

  Yes

  No

  N/A

• Review Record Books-Sandwich Production record book- Recorded correctly?<br><br>

  Yes

  No

  N/A

• Review Record Books-Chilled Hot Chicken record book- Recorded correctly?<br>

  Yes

  No

  N/A

• Ingredient listings available for customers at request if not on label.

  Yes

  No

  N/A

• No out of spec. products are for sale (bought in products). All products within date codes.

  Yes

  No

  N/A

• Chicken Cooker-Daily cleaning up to spec

  Yes

  No

  N/A

• Chicken Cooker-Chemicals out of view of public

  Yes

  No

  N/A

• Chicken Cooker-Condition of oven mitts- is it acceptable?

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place.<br>

  Yes

  No

  N/A

• Is the chiller free from build up of mould?<br>

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual

  Yes

  No

  N/A

• Staff-Staff comply with SSS Policy

  Yes

  No

  N/A

• Disposable hats available in department.<br>

  Yes

  No

  N/A

• Blue aprons and gloves used in department.<br>

  Yes

  No

  N/A

• Cleaning of slicer:Cleaning every four hours and recorded

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.

  Yes

  No

  N/A

• Are only approved suppliers used?<br>

  Yes

  No

  N/A

• Is ticketing to a high standard and as per WDL policy?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy.<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Are department walls and ceilings cleaned?<br>

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Using clear plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-Only correct cleaning materials being used, note any exceptions.<br><br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-All relevant staff fully trained in the use of products.<br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-MSDS Safety posters in place.<br> <br>

  Yes

  No

  N/A

• Are the retail department walls clean and in good repair<br>

  Yes

  No

  N/A

• Is the SSS Shelf Life Serve Over day dots register being used<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Are the Deli trace labels being used?<br>

  Yes

  No

  N/A

• Are antibacterial probe wipes being used to clean and sanitise probes<br>

  Yes

  No

  N/A

• Does the store only sell hot Chicken/ Hot pies?

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Oven

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days are completed.<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed?<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-How is the product stored?<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is raw product stored correctly to prevent contamination<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving.<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure 24 hours stickers are being used on all Hot Food products

  Yes

  No

  N/A

• Ensure “cooked on” times are displayed on all Hot Food products (5 hour time limit)

  Yes

  No

  N/A

• Paper work for inwards goods temperature etc.<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?

  Yes

  No

  N/A

• Review Record Books-Temperature logs for cooked products-Entered correctly?<br><br>

  Yes

  No

  N/A

• Review Record Books-Chilled Hot Chicken record book- Recorded correctly?<br>

  Yes

  No

  N/A

• Chicken Cooker-Condition of oven mitts- is it acceptable?

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place.<br>

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual

  Yes

  No

  N/A

• Disposable hats available in department.<br>

  Yes

  No

  N/A

• Blue aprons and gloves used in department.<br>

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy.<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Are department walls and ceilings cleaned and in good condition<br>

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Using clear plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-Only correct cleaning materials being used, note any exceptions.<br><br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-All relevant staff fully trained in the use of products.<br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-MSDS Safety posters in place.<br> <br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br> <br>

  Yes

  No

  N/A

• Are antibacterial probe wipes being used to clean and sanitise probes<br>

  Yes

  No

  N/A

DAIRY

• Review the temperature logs for all cases and ensure all days are completed.<br>

  Yes

  No

  N/A

• Review storage facilities for perishable products (Chillers)-Is the door kept closed?<br>

  Yes

  No

  N/A

• Review storage facilities for perishable products (Chillers)-Is the product stored off the floor as per SSS policy?<br>

  Yes

  No

  N/A

• Review storage facilities for perishable products (Chillers)-Is the condition of floor/ Ceiling and walls acceptable and clean?<br>

  Yes

  No

  N/A

• Chiller unit-Free from build up of mould ?<br>

  Yes

  No

  N/A

• Stock displayed within the load limits of the cabinet??<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed

  Yes

  No

  N/A

• Ensure rotation is in place and date control as per SSS policy-No out of date products on display<br>

  Yes

  No

  N/A

• Ensure that all products are ticketed or electronically labelled.<br>

  Yes

  No

  N/A

• Are the New products and deletions actioned in the department

  Yes

  No

  N/A

• Back of Chiller unit- is it free from build up of mould?<br>

  Yes

  No

  N/A

• Credits kept in container and labeled.<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the relevant departments<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Is department visually acceptable?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Protectors for lighting in place-Rear Chillers<br>

  Yes

  No

  N/A

FROZEN FOODS

• Review the temperature logs for all cases and ensure all days are covered.<br>

  Yes

  No

  N/A

• Review all storage facilities for frozen products-Is the product stored off the floor<br>

  Yes

  No

  N/A

• Condition of the freezer- is it free from any build up of ice?<br>

  Yes

  No

  N/A

• Stock displayed within load limits of the cabinets?<br>

  Yes

  No

  N/A

• Are the New products and deletions actioned in the department

  Yes

  No

  N/A

• Is department visually acceptable?

  Yes

  No

  N/A

• Weekly Promotional program -Frozen foods - All products in mailer available

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure rotation is in place and date control as per SSS policy.<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Ensure that all products are ticketed or electronically labelled..<br>

  Yes

  No

  N/A

• Credits kept in marked area.<br>

  Yes

  No

  N/A

• Lighting -Encapsulators fitted - Rear Freezer<br>

  Yes

  No

  N/A

BULK FOODS

• Does the store have bulk bins?

  Yes

  No

  N/A

• Storage facilities in accordance with SSS Policy<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure rotation is in place.<br>

  Yes

  No

  N/A

• Ensure that all products are ticketed<br>

  Yes

  No

  N/A

• Weekly promotions: -Bulk Foods - All products in mailer available

  Yes

  No

  N/A

• Ingredients Listing Book available or ingredients listed on each bin label<br>

  Yes

  No

  N/A

• Coffee Machine:Out of reach of children <br>

  Yes

  No

  N/A

• Coffee Machine:Is it free from build up of grounds in machine?<br>

  Yes

  No

  N/A

• Are disposable gloves being used?<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart displayed?<br>

  Yes

  No

  N/A

• Are disposable hats available?<br>

  Yes

  No

  N/A

• Scoops-washed three times weekly<br>

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Isolation of stock to prevent cross contamination into retail product?<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Encapsulators fitted<br>

  Yes

  No

  N/A

• Have external companies staff completed the relevant Training Cards and on file<br>

  Yes

  No

  N/A

Longlife

• Cleaning programme-Completed Daily and signed off

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed

  Yes

  No

  N/A

• Are all retail units clean and in good condition visually

  Yes

  No

  N/A

• Are all retail units clean and in good condition visually:-Best buys / promo ends.

  Yes

  No

  N/A

• Are the grocery mark down bins free from any out of date products?Check 30 random items<br>

  Yes

  No

  N/A

• Is the retail shelving area free from any out of date products?<br>

  Yes

  No

  N/A

• Weekly promotions: All products in mailer on display

  Yes

  No

  N/A

• Review stock weight-Displays<br>

  Yes

  No

  N/A

• Review stock weight-Retail shelving.<br>

  Yes

  No

  N/A

• Review stock weight-Tops<br>

  Yes

  No

  N/A

• Review stock weight-Storeroom(s)<br>

  Yes

  No

  N/A

• Presentation of shelving faced up (min of 2 units deep)<br>

  Yes

  No

  N/A

• Ticketing-Are bread racks ticketed or electronically labelled and is this correct ticket?

  Yes

  No

  N/A

• Ticketing-Are bread racks ticketed with Price Promise as well?

  Yes

  No

  N/A

• Ticketing-Are tickets positioned to the left edge of product in Aisles?<br>

  Yes

  No

  N/A

• Ticketing-Are tickets positioned in the center of same product display on dense ends<br>

  Yes

  No

  N/A

• Ticketing-Are all merchandise displays ticketed within WDL policy?<br>

  Yes

  No

  N/A

• Are Price Promise tickets in place throughout the store?

  Yes

  No

  N/A

• Are Price Promise surrounds being used on electronic ticketing?

  Yes

  No

  N/A

• Are Price Promise fins being used throughout the store with current inserts

  Yes

  No

  N/A

• Are Price Promise shelf strips being used throughout the store?

  Yes

  No

  N/A

• Are "SAVE" strips on all gondola ends dense ends

  Yes

  No

  N/A

• Are "SAVE" surrounds being used for electronic ticketing?

  Yes

  No

  N/A

• Is the data stripping of a high standard?<br>

  Yes

  No

  N/A

• Has the store implemented a system for checking date codes for stock in retail?

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart displayed?<br>

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual <br>

  Yes

  No

  N/A

• Staff-Comply with SSS Policy<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Standard of merchandising as per brand specifications

  Yes

  No

  N/A

BEER AND WINE

• Does the store have beer and wine??

  Yes

  No

  N/A

• Review storage and security for back up stock.<br>

  Yes

  No

  N/A

• Ensure that all products are ticketed as per WDL policy.<br>

  Yes

  No

  N/A

• Are all retail units clean and in good condition visually<br>

  Yes

  No

  N/A

• Ensure all relevant posters are up regarding Sale of Liquor-Intoxicated<br>

  Yes

  No

  N/A

• Ensure all relevant posters are up regarding Sale of Liquor-Sale to minors<br>

  Yes

  No

  N/A

• Ensure all relevant posters are up regarding Sale of Liquor-If you look under 25/30<br>

  Yes

  No

  N/A

• Ensure all relevant posters are up regarding Sale of Liquor-Policy posters

  Yes

  No

  N/A

• Are staff aware of the boundaries of Single Alcohol Area

  Yes

  No

  N/A

• Are stores adhering to Single Alcohol Area as per licence conditions?

  Yes

  No

  N/A

• Are there any Grocery lines in the Single Alcohol Area?

  Yes

  No

  N/A

• Is the department faced up and presentable?<br>

  Yes

  No

  N/A

• Weekly promotions: -Beer & Wine - All products in mailer on display

  Yes

  No

  N/A

• Is there adequate chilled stock?<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on and sufficiently suitable<br>

  Yes

  No

  N/A

• Reduce to clear 4-pack beer process being followed correctly

  Yes

  No

  N/A

• Cleaning programme for all areas and ensure all days are completed<br>

  Yes

  No

  N/A

• Are the checkouts and the checkout area clean and in good condition visually<br>

  Yes

  No

  N/A

• Impulse units-Full and ticketed<br>

  Yes

  No

  N/A

• Are the scales calibrated

  Yes

  No

  N/A

• Date calibration due

  Date

• All staff fully trained in store procedures<br>

  Yes

  No

  N/A

• Ensure that all cigarette carousels are locked when unattended and reserve stock is secure. <br>

  Yes

  No

  N/A

• Are tobacco merchandise units emptied at close of trade or secured?

  Yes

  No

  N/A

• Ensure that:Correct cleaning materials are being used<br>

  Yes

  No

  N/A

• Ensure that:Each checkout has its own cleaning bottles<br>

  Yes

  No

  N/A

• Is daily sheet for Sale of Liquor Act, Lotto & tobacco completed for:Operators/ General managers<br>

  Yes

  No

  N/A

• Does the Duty Manager's name on display?<br>

  Yes

  No

  N/A

• Ensure all relevant posters are up regarding-Sale of Liquor to under 25’s<br>

  Yes

  No

  N/A

• Ensure all relevant posters are up- regarding company policy

  Yes

  No

  N/A

• Ensure all relevant posters are up regarding-Sale of liquor to intoxicated persons & minors.<br>

  Yes

  No

  N/A

• Ensure all relevant posters are up regarding-Child secure in trolleys<br>

  Yes

  No

  N/A

• Ensure there is no signage that depicts tobacco being sold in the store or smoking related

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart displayed?<br>

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual <br>

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Customer baskets.<br>

  Yes

  No

  N/A

• Is the Branding in good condition on the trolley handles?<br>

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Baby seats.<br>

  Yes

  No

  N/A

• Are unattended checkouts secured with a trolley/ chain?

  Yes

  No

  N/A

• Are customer toilet facilities clean and hygienic (if applicable)?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Are coin collection boxes in good condition

  Yes

  No

  N/A

• Ensure that tobacco products are not visible to the public, either inside or outside the premises<br>

  Yes

  No

  N/A

• Are supplier and maintenance personal adhering to store rules-Signing visitors book<br>

  Yes

  No

  N/A

• Are checkout dividers in good condition?

  Yes

  No

  N/A

• Are Rain-check vouchers being used when items on promotion are out of stock?

  Yes

  No

  N/A

• Are Customer suggestion pads available clearly for customer use?

  Yes

  No

  N/A

• SCOs- Supervisor in attendance at all times?

  Yes

  No

  N/A

• Liquor Policy & Procedures-Staff sign off on Policy & Procedures and is kept on their record<br>

  Yes

  No

  N/A

• Is supervisor intervention being used for beer, wine and tobacco sales?<br>

  Yes

  No

  N/A

• How many liquor stings(Internal/external) has the store failed through the year - 1 point for every on failed

EXTERIOR OF STORE

• Opening hours clearly displayed?<br>

  Yes

  No

  N/A

• Is the exterior of the building clean?-Windows/ Building and signage<br>

  Yes

  No

  N/A

• Are Product and Price Window Posters following WDL Specifications?<br>

  Yes

  No

  N/A

• Is the carpark free from pot holes that need repair<br>

  Yes

  No

  N/A

• Condition of carpark- Are Carpark lines clear and marked well? and maintained rubbish free and weed free<br>

  Yes

  No

  N/A

• Condition of paint on outside of the building. Is it acceptable to WDL standards?<br>

  Yes

  No

  N/A

• Inflammable Product/Equipment stored away from market walls (Fire Safety).<br>

  Yes

  No

  N/A

• Is carpark lighting sufficient and all in good working order

  Good

  Fair

  Poor

  N/A

• Correct Speed Limit Signage in place

  Yes

  No

  N/A

• Area Manager Sign off

• Store Manager / Store owner sign off

• Previous Audit Score

• How many Internal/ External liquor stings has the store failed in past one year?