Goldex Pre Compliance Audit

• Store Name

• Store No.

• Conducted on

  Date

• Duty Manager

• Auditor

Fire Safety

• CRITICAL

• Have the fire alarm and emergency lighting been tested every week for the last 12 weeks and recorded on the Fire Safety/Emergency Lighting Record Sheet? (Where Applicable)

  Yes

  No

  N/A

• Scoring Guidance
  Score down if two or more of the tests for the last 12 weeks have not been completed.
  
  In many Costa stores responsibility for testing the fire alarm system rests with a third party e.g. Landlord or managing agent. Where this is the case the store is not required to keep records of this test.
  
  Emergency lighting should have been tested & recorded monthly. Score down if two or more tests for the last 6 months has not been completed.

• Are Team Members trained in the Emergency Fire Procedures for the site?

  Yes

  No

  N/A

• Scoring Guidance
  Ask two Team Members what they would do if they discovered a fire? Score down if they are unaware of the fire evacuation procedure.
  
  Team Members should:
  Raise the alarm/ Call the fire brigade/ Direct guests to leave the store/ Leave the building by the nearest available emergency exit/ Go to Assembly Point

• Are Team Members trained how to use fire safety equipment?

  Yes

  No

  N/A

• Scoring Guidance
  
  Ask two Team Members what they would do if they discovered a fire? Score down if they are unaware of the fire safety equipment.
  
  Team Members should:
  They should be able to specify which extinguisher is used for which type of fire.

• CO2

• FOAM

• WATER

• FIRE BLANKET

• POWDER

• Has the site Fire Risk Assessment been completed and signed by the store Manager

  Yes

  No

  N/A

• Scoring Guidance
  As a minimum, all stores should have a four-page, Costa Fire Risk Assessment. However, some may have a more detailed assessment completed by a member of the Safety & Security Team. Either is acceptable.

• Is the Fire Risk Assessment fully completed, followed up and made site specific?

• Is there evidence that the Fire Risk Assessment been kept upto date (Every 12 months) (Unless there is an incident/change of procedure/management/refurbishment in which case this should be reviewed immediately)

• Is the Fire Risk Assessment available in SOS box and duplicate in safe

• Has all the relevant Model Risk Assessments been completed, signed off and dated?

  Yes

  No

  N/A

• Scoring Guidance
  Pick five risk assessments at random.
  Ensure to check the 'Cash & Banking' risk assessment as one of the five risk assessments looked at.
  Note: These no longer need to be reviewed every 12 months.

Reporting

• All team members completed their Health & Safety induction training within the required timescale?

  Yes

  No

  N/A

• Scoring Guidance
  
  Check all team members training books are fully completed and signed off by a manager.
  
  The H&S section of the Safe and Legal book should have been completed within 28 days of their start date.
  
  Some long-serving team members may not have completed the Core Skills Training. Check whether they have completed the H&S Section of the Way We Work Workbook and that records of this are available.
  

• Are the H&S Sheets for the team completed and kept in the safe

• Have the Daily Health & Safety Checklists been checked and completed for the last two months? (Costa Safety Log)

  Yes

  No

  N/A

• Scoring Guidance
  Score down if there are consistent gaps in records or if there is evidence it is not being checked. Give leeway for the odd gap e.g one or two days missing during one week.
  

• Have all the Weekly Health & Safety Checks been checked and completed for the last four weeks?

  Yes

  No

  N/A

• Scoring Guidance
  Score down if more than two weeks have not been completed correctly

• Is the Store/ Duty Manager aware of the accident reporting procedure?

  Yes

  No

  N/A

• Scoring Guidance
  All accidents must be recorded on an Accident Report Form and posted to the Safety and Security Team.
  
  Details of accidents reportable under RIDDOR must be telephoned to the Safety & Security Team immediately.

• Is the Receipt of Policy Record signed by the Store Manager in the front of the H&S Manual?

  Yes

  No

  N/A

• CRITICAL

• Has the Store Manager, Assistant Store Manager and Barista Maestros signed to say that they have completed the H&S Level 2 training?

  Yes

  No

  N/A

• Observation or evidence that no team members are allowed to prepare or serve food when ill or have open cuts/sores.

  Yes

  No

  N/A

• Scoring Guidance
  Look for visual symptons of illness- likely to cause a risk to food.
  

• Health Questionnaires accurate and upto date for all team members?

• Suitable hand washing facilities provided?

  Yes

  No

  N/A

• Fully accessible

• Hot & Cold Water provided

• Fully Stocked with:

• Hand Towels

• Soap

• Hand Wash Signs

• Scoring Guidance
  Sanitiser and wipes at workstations allowed by exception for a short term solution
  

• Standards of personal hygiene adequate?

  Yes

  No

  N/A

• Scoring Guidance
  Score down for lack of hand washing or poor hygiene practices.
  This includes before starting work, cross contamination, after using the toilet, smoking, blowing nose, coughing, sneezing, cleaning or touching cleaning implements or chemicals, handling rubbish, handling raw food or after breaks.
  
  Food handlers must wear clean uniform at all times.
  

Chilled Food Temperature Check

• Is all chilled food accepted on delivery below 8°C? <br>(Check last 2 weeks delivery notes against the log book)

  Yes

  No

  N/A

• Each delivery temperature recorded correctly in the Compliance Logbook?

• All items that require refrigeration are kept chilled

• Chilled food is stored within 30 minutes of accepting a delivery

• Is chilled food accepted on delivery within Use By date?

  Yes

  No

  N/A

• CRITICAL

• No Unfit food or unmarked unsaleable food found on site.

  Yes

  No

  N/A

• Costa Safety Log up to date with details of any fridge temperature issues and when 4 hour rule was implemented and ended.

• Is the temperature of chilled food stored below 8°C?

  Yes

  No

  N/A

• Fridge Temperature checked and recorded twice daily using the Digital Temperature Probe.

• Unit is not overstocked

• Food is handled, prepared, stored and covered correctly to prevent contamination

  Yes

  No

  N/A

• Food is kept covered or lidded

• Probes are sanitised and kept clean

• Good standard standard of personal hygiene kept at all times

• Colour coded chopping boards and knives available

• Evidence that ready to eat chilled food is held at correct temperature levels and 4 hours rule followed as necessary?

  Yes

  No

  N/A

• Probe wipes ready and available

• Digital Temperature Probe is in working condition

• Record of digital probe accuracy check and milk thermometers checks (three times a week minimum)

  Yes

  No

  N/A

• Scoring Guidance
  
  Check current week plus last 8 complete weeks. Mark down if two or more checks from the last 8 weeks have not been completed.

• Reading outside critical limits recorded and actioned as per end of week action plan.

  Yes

  No

  N/A

Cleaning Levels

• CRITICAL

• Satisfactory level of cleaning to prevent contamination risks.

  Yes

  No

  N/A

• cleaning schedule adhered to and made site specific (where applicible)

• Food contact surfaces and hand contact surfaces are clean?

• Scoring Guidance
  food contact surfaces include chopping boards/ kitchen knives/ food containers and crockery
  Hand contact surfaces include door handles/ dials/ switches/ taps

• Team members fully COSHH trained in use of chemicals and PPE

• Evidence that Managers/ Supervisor regularly observe that standards of methods of cleaning are satisfactory

• Evidence that cleaning is effectively managed

  Yes

  No

  N/A

• Scoring Guidance
  Cleaning schedule available for inspection. Score down is level of cleaning is such that there appears to be a breakdown in management or standards of cleaning

• Wall to floor junctions being cleaned effectively

• Refuse area are kept clean and bin lids are secured

• Doors and windows closed when not in use

• Pest control book kept up to date and all visits recorded and recommendations are followed up

• Have all Team Members completed their Food Safety induction training within the required timescale?

  Yes

  No

  N/A

• Scoring Guidance
  
  Check all team members records for evidence that Food Safety induction training has been completed within the required timescales. Score down if no evidence or training not completed and signed off by a manager.
  
  The Food safety section of the Safe and Legal Workbook should have been completed within 28 days of the individual's start date. Some long-serving team members may not have completed the Core Skills Training.

• CRITICAL

• Management weekly checklist completed

  Yes

  No

  N/A

• Scoring Guidance
  
  Review last 4 weeks to assess levels of completion, If a reading outside critical limits has been identified during the management weekly checks, then do not score down against this point.

• GENERAL

• There is a sink dedicated to food preparation with fresh cold running water in the kitchen?

  Yes

  No

  N/A

• There is no evidence of damp?

  Yes

  No

  N/A

• WALLS

• Are the walls continuous. smooth and cleanable surfaces in all places?<br>Are there any tiles missing, cracked or damaged? Is any Whiterock (Plastic Wall Cladding) in good condition?

  Yes

  No

  N/A

• FLOORS

• Floor covering is not unsuitable or damaged? No Uneven floor finishes

  Yes

  No

  N/A

• Floors are continuous. smooth and cleanable surfaces in all areas?

  Yes

  No

  N/A

• CEILING, LIGHTING AND VENTILATION

• Ceiling does not need redecoration?

  Yes

  No

  N/A

• No broken or defective lighting in store?

  Yes

  No

  N/A

• There are no missing light bulbs in store?

  Yes

  No

  N/A

• Sufficient ventilation is available and un-obstructed?

  Yes

  No

  N/A

• PLUMBING AND DRAINAGE

• Drains or Pipes are free flowing (In Food Preparation Areas)?

  Yes

  No

  N/A

• All plumbing and drainage functioning properly?

  Yes

  No

  N/A

• Hand Wash basins are fully accessible?

  Yes

  No

  N/A

• Dishwasher is operating effectively?

  Yes

  No

  N/A

• Dishwasher temperatures are accurate (Check the rinse cycle temperature and Compliance log records for the past 4 weeks)

• FRIDGES

• Fridge door seals are in good condition?

  Yes

  No

  N/A

• Each fridge holds the target temperatures effectively (Check if the doors can be shut with no harm to the temperature inside)?

  Yes

  No

  N/A

• Fridge shelvings and racking in good condition?

  Yes

  No

  N/A

• Fridges are clean and in acceptable food safety standard?

  Yes

  No

  N/A

• WC / TEAM

• Provision of guest toilet facilities satisfactory?

  Yes

  No

  N/A

• There is adequate provision for storage of team member clothing?

  Yes

  No

  N/A

• PESTS

• Is the structural proofing against pest infestation effective and adequate?<br>Are there fly zappers FOH and BOH? <br>Are there any gaps under any external doors etc?

  Yes

  No

  N/A

• Duty Manager Signature

  Sign