Title Page

  • Conducted on

  • completed by

  • Completed where

Store Maintenance/Cleanliness

  • Is the shop exterior clean, free from litter and debris and in a good state of repair? <br>(any issues should be logged and shop should be able to provide evidence)

  • Is the customer area clean, free from litter and debris and in a good state of repair? <br>(any issues should be logged and shop should be able to provide evidence)

  • Is the back of the shop including all equipment and the condiment unit clean and in <br>good repair? (any issues should be logged and shop should be able to provide evidence)

  • Has the cleaning log book been completed accurately (including monthly cleaning <br>schedules) and signed off by management?

  • From the snagging tracker are there any items outstanding?

Availability

  • Are all sandwich and salad lines available in line with availability principles?

  • Are all savoury lines available in line with availability principles?

  • Are all drinks, snacks and crisps available in line with availability principles?

  • Are all sweet lines available in line with availability principles?

  • Are all hot drinks and soups available in line with availability principles?

  • Are all breakfast lines available in line with availability principles?

  • Stores understanding of Forecasting and Replenishment

  • Stores Compliance of Forecasting and Replenishment

Customer Service

  • was the team member smiling, warm & friendly and acknowledging the queue (with smiles and eye contact) throughout the transaction?

  • Did the team member greet the customer in a warm & friendly manner and ask if they were taking away?

  • Did the team member offer a meal deal?

  • Did the team member offer red or brown sauce?

  • Did the team member check that the customer has finished ordering before preparing the transaction?

  • Did the team member prepare the order in an efficient way?

  • Did the team member politely confirm the amount and take payment?

  • If the customer was paying with their phone, did the team member check if they are paying by rewards or Apple pay? Or with card, prompt the customer to pay with contactless? E.g. "contactless if you have it?"

  • Did the team member collect the hot drink after taking payment?

  • Staff knowledge - 3 questions to be asked to a minimum of 2 members of staff around weekly comms, current launch pack and current activity

  • Zero customer complaints

  • Did the shop score above 89% in the Customer Experience visit?

  • Has the Customer Experience and Audit action plan been completed?

Quality

  • Sandwich & Salad execution - sandwiches and salads meet spec, weight/visual. <br>Products faced towards the customer, all baguettes displayed in baskets (unless <br>they don’t fit selector) Risers/Racks/Baskets used correctly.

  • Sweet execution – Sweet products meet visual specification. Products are displayed <br>neatly and to their best, all products on display of a saleable quality using “Would <br>You Buy It” principles

  • Savoury execution – savoury products including pizza meet visual specification. <br>Products are displayed neatly, faced up to the customer and to their best, tray <br>dividers used correctly, silicone paper is being replaced

  • Ensure coffee checks have been completed via the till and the time of check is recorded in the diary, ensure the reusable cup is being used for the cappuccino check

  • All savouries (excluding Pizza) are trayed up correctly and rested for a minimum of <br>20 minutes prior to baking.

  • 1/2 hour rule cards are available and being used correctly.

  • Breakfast items are baked to perfection, baked off regularly and used within an <br>hour. (where applicable)

Brand Standards

  • Are the merchandise principles being followed per category? Sandwiches & <br>Salads/Savouries/Sweet/Soup & Hot Drinks/Cold Drinks, Snacks & Crisps

  • Customers are waiting no longer than two minutes from joining the que to being <br>greeted at the counter.

  • Evidence SHAPE has been completed accuratley/ Ensure shop standards match the <br>signed SHAPE document.

  • Are team member’s uniforms in line with the brand uniform standard?

  • Are products being baked little and often? (Check bake plan matches the amount of <br>products on display)

  • The Brand Standard availability document is on display and being followed

  • Is all external and internal POS clean and in good repair?

  • Is the shops POS available and displayed as per the marketing checklist (where <br>applicable)

  • All POS tickets are in good condition displaying correct prices and Gold stars where <br>applicable.

  • The shop is not displaying any non-approved POS

  • Are the correct equipment being used to serve specific products? I.E to serve <br>vegetarian and meat.

  • Current Allergen Information is available. Folder is visible underneath the counter <br>in readiness for customer queries. (Team member to understand question if asked)

  • Are stores following the correct process for unsold food donations (where applicable)?

Food Safety

  • Food Safety Log book completed accurately and signed off by management. (If <br>fraud is evident contact area manager)

  • Temperature of drinks and sandwich selectors are in range.

  • Temperature probes are in date and have been calibrated

  • Product Recalls, Glass Check and all Non Compliance issues are recorded in the Non <br>Compliance Section of the Food Safety Log Book.

  • Evidence pest control is in place. Pest control visits are up to date, any actions are <br>completed & signed off.

  • Sandwich maker is able to make up sanitiser and detergent spay bottles. Also <br>explain the procedure for cleaning & sanitising sandwich prep surfaces.

  • Gastronome procedure is adhered to. Includes HACCP labels applied to all <br>ingredients (excluding salad ingredients being discarded the same day) after sandwich production is completed.

  • All products, ingredients, drinks and crisps stored in self selectors, fridges, freezer are in date and labelled correctly

  • Evidence of rotation

  • No evidence of open bread and rolls being carried over

  • Physical check of both fridge and freezer to ensure correct layouts are being <br>followed.

  • Exterior packaging has been removed from all products stored in fridges and <br>freezers. (With the exception of those products listed in HACCP).

  • Staff purchases, products and personal items are stored correctly. All Items are <br>stored in either designated areas within the fridges, enclosed staff areas or <br>personal lockers.

  • Current ingredient, bread, savoury and confectionary shelf life information is <br>available and on display.

  • Evidence of regular handwashing.

  • EHO score is displayed on door (please comment Y/N and also what score)

Health & Safety

  • All equipment is Greggs approved and in good working order with no obvious <br>defects/faults, equipment is also being used for its intended purpose

  • All equipment, wheels, products, ingredients, boxes and packaging is stacked <br>correctly and safe and everyone is using<br>correct manual handling techniques.

  • COSHH – only Greggs approved chemicals (excl. sites with<br>restrictions) are being used and are stored correctly.

  • Oven Gloves worn when unloading and loading the oven and<br>Cutting Gloves are used correctly and fit for purpose.

Training

  • Basic ingredients - training for new starters is completed in line with the training <br>plan and matrix is up to date. All existing team members have completed BI <br>training and Matrix is up to date.

  • Spread of Knowledge - training for new starters is completed in line with the <br>training plan and matrix is up to date. All existing team members have completed <br>SOK training and Matrix is up to date.

  • All Other Training – all signed off and available and matrix up to date for all team <br>memebers as per training plans.

Images and signature

  • Add image of front of concession

  • Add image of menu boards

  • Add image of sweet and savory displays

  • Add images of food prep and back of house areas

  • Signature of team member completing audit

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.