G49 Quality improvement health check.

Complete

Store Walk

1. Entering / Exiting

PFS all pumps working, gloves and paper towels available, kiosk is manned correctly, forecourt clean and tidy. No handwritten signs.
Landscaping around the store is well maintained and clear of litter and weeds.
Recycle centres and units are clean and clear.
Car park and external pos, signage is correct. (No damage or cleaning, fading.
The external store and main entrance impression is clean, clutter free and reflects great quality.
All trolley types available, in good condition, no debris or rubbish in or around trolley area. Bins are cleaned and clear regularly. Recycling cage shroud clean with no damage.
Cash machines are clean, free of old receipts and in working order.
Review plant trolley quality at the front of store with no out of code products.

Community board and cctv is clean tidy and up to date.
CSD is clean and clear of any clutter and easily accessible.
Toilets are clean, tidy with all necessary equipment.
No hand written signs across the store.
Our cleaning partners are dressed correctly and their equipment is cleaned and well maintained. The store is clean to specification.
Ceiling and fixture lights are clean and all in working order
There are no damaged floor tiles, kick rails, walls, or other areas in need of repair or maintenance.

Colleague uniform is at WGLL (Name badges, clean and tidy shoes clean)
Colleagues witnessed proactively interacting with customers.
I’ll check out colleagues are checking for quality issues within the key fresh food areas?
Checkouts are clean and tidy and all in working order with consumables and bags available?
Check out toppers and in Q displays are maintained?

.com pickers are selecting the best on shelves checking for Wood I buy it and consistent quality (observed five pickers)
Trolleys and blue trays are clean and in good condition.
Click and collect customer area is clean and tidy and vans.
Is stock packed into trays and handling in a way that protects Code life?

Our shelves clean and free of debris including a chilled produce grills (2T fixtures remove dollies check underneath trays scales are clean) Matt and floor are clean and clear of debris.
Are there any WIBI issues on department?
The banana fixture is fully stocked clean and one layer of stock
No broken stripping or equipment across the department? All logged with work order number.
Feeling a guideline are followed (no tumble filling only one additional layer when Decanting cases)
Labels country of origin on display largest label used where possible.
Produce gaps are faced over outer stock labels in place?
Horticulture and plants are clear of debris and excess water.
Bag holders are full and flower bags available
Produce garlic and onion trays are being used

No discoloured meat/cooked meat
No damaged products left on sale
Filled in line with WGLL standards
All Meal Deal POS is in place and in good condition
Department cleaning plan is alive and actioned daily
All glass and grills clear of spills and debris
Clear as you go three p’s tool kit set up unavailable for college to use
Steak presenters in use on steak, pork and lamb vacuum packs and black liners in use.
All broken equipment is logged and chased (inc. lighting)
Chilled mission signage is correct.

Fans are clear of frost ice and working correctly and indicators are Located under fans.
No loose debris from the base of the wells and they are clean and tidy.
No broken stripping across the department and RTC mods are maintained.
In aisle display in aisle, navigation, dolphins and well dividers are in place.
Products in the wells are merchandise to the correct level so airflow is not obstructed.

Our quality refund recorded correctly (check KPI measure of change of mind versus quality speak to desk colleagues)
Our .com CVP quality and missing targets being achieved. If no does the store have a plan utilising the analytics tool.
Is the quality school document used every day in Store? (Check for next steps and progress with shift leader duty team)
Our department quality engagement displays up-to-date?
Our colleagues with a core role in fresh food to train to the required level?
Maintenance issues have been logged.
Is Medallia quality score at target? If not is there a clear plan and managers understand the specific opportunities for the store?
<br>Is stock stored handled in the way that protects its quality and code life? (Observed temperature control delivery storage areas for fishery products and observe colleagues cold chain)
Check tableau .com refund dashboard. Our quality complaints green for Store are rejections at door within intolerant. Is there a plan and next steps in place for any common quality themes?
Play banana waste matrix and bakery over production report is green or plant in place.