In-Store Complete Report-Freestanding

• Site Conducted

  Select

• undefined

• Conducted On

  Date

Exterior

• Start Time of Report (Please Select Yes and enter actual start time in Notes)

  Yes

  No

  N/A

• OCB working and clean, correct message\image, surrounding area clean and all signage in good shape

  Yes

  No

  N/A

• Garbages clean, changed and not overflowing

  Yes

  No

  N/A

• Drive Thru Menu Board Layout to spec

  Yes

  No

  N/A

• Reader board & POS to standard and hanging level

  Yes

  No

  N/A

• Garbage and grease area clean outside (to guest)

  Yes

  No

  N/A

• Garbage and grease area clean inside (inside shed)

  Yes

  No

  N/A

• Walkways and entryway SAFE and CLEAN

  Yes

  No

  N/A

• Drive thru lane and lot clean

  Yes

  No

  N/A

• All lights working outside after dark (Harj only)

  Yes

  No

  N/A

• Landscaping (April-Sept Only)

  Yes

  No

  N/A

• Other cleaning and Maintenance

  Yes

  No

  N/A

Dining Room

• WiFi working and music on and loud enough in dining room

  Yes

  No

  N/A

• No more than 2 unclean tables in dining room

  Yes

  No

  N/A

• Tables sides, table & chair legs, table bases

  Yes

  No

  N/A

• Floor including edges, corners and baseboards

  Yes

  No

  N/A

• Ceilings including vents if applicable

  Yes

  No

  N/A

• Doors clean and no stickers peeling off

  Yes

  No

  N/A

• Lights in working order and dust free

  Yes

  No

  N/A

• Windowsill clean and free of crumbs

  Yes

  No

  N/A

• Rugs swept properly and regularly

  Yes

  No

  N/A

• Wet floor sign visible from every part of dining room

  Yes

  No

  N/A

• Wet Floor signs are clean

  Yes

  No

  N/A

• Sofa seats in good condition

  Yes

  No

  N/A

• Sofa seats and gaps clean

  Yes

  No

  N/A

• Guest Handwash Station stocked and clean

  Yes

  No

  N/A

• Dish area clean and cleared regularly

  Yes

  No

  N/A

• Mug tub clean

  Yes

  No

  N/A

• Garbage bin and cubicle clean inside and out

  Yes

  No

  N/A

• Condiment Station stocked and clean

  Yes

  No

  N/A

• High chairs clean

  Yes

  No

  N/A

• Menu boards clean and lit up

  Yes

  No

  N/A

• Walls clean and painted

  Yes

  No

  N/A

• Front counter clean

  Yes

  No

  N/A

• Other cleaning and Maintenance

  Yes

  No

  N/A

• Rootbeer bottles on display are all in date

  Yes

  No

  N/A

Guest Washrooms

• Urinal/Toilet/Baby Change Table

  Yes

  No

  N/A

• Sink, mirror, hand dryers

  Yes

  No

  N/A

• Floors including corners

  Yes

  No

  N/A

• Baseboards

  Yes

  No

  N/A

• Vents

  Yes

  No

  N/A

• Fully stocked (toilet paper, 2 soaps, garbages changed, sanitary disposal not full)

  Yes

  No

  N/A

• All walls and doors in good condition

  Yes

  No

  N/A

• Washrooms free of unpleasant odours

  Yes

  No

  N/A

• No toilet cleaning brush left in public washrooms

  Yes

  No

  N/A

• Other cleaning and Maintenance

  Yes

  No

  N/A

Behind Counter

• Clean behind and under Front Cooler

  Yes

  No

  N/A

• Grey and Brown condiment containers are clean

  Yes

  No

  N/A

• Pin Pads and Register hardware is clean

  Yes

  No

  N/A

• Orders bumped on time. Not early and not late either.

  Yes

  No

  N/A

• Front Staff all in correct uniform

  Yes

  No

  N/A

• Coffee Machine

  Yes

  No

  N/A

• Coffee timed using timer or pencil

  Yes

  No

  N/A

• No stirring spoon being kept except stores 4297, 4830, 4593 and 4574. If allowed to keep is it being tracked and changed hourly?

  Yes

  No

  N/A

• Chute (Top/Inside/Front/Back/Lamps)

  Yes

  No

  N/A

• Food placed in proper areas of chute and chute labelled

  Yes

  No

  N/A

• Juice machine clean inside, outside and nozzles

  Yes

  No

  N/A

• Cupboard Doors and Shelves Clean

  Yes

  No

  N/A

• Inside of cupboards clean and organized

  Yes

  No

  N/A

• Under Pop Machines including syrup lines

  Yes

  No

  N/A

• Sink and Cup Holders

  Yes

  No

  N/A

• Check pour levels on both machines of the following on each day for regular size: Mon:Coke ; Tues:Rootbeer ; Wed:Diet Coke ; Thurs:Diet Rootbeer ; Fri:Iced Tea & Sprite

  Yes

  No

  N/A

• Corners, Baseboards and Floors

  Yes

  No

  N/A

• Guest name in use at all times for dine-in and take out

  Yes

  No

  N/A

• Every cash register contains a cash float and has an extra roll of all change going into rush periods

  Yes

  No

  N/A

• Patties being held inthermodyne during peak times but only peak times (12-2pm & 6-8pm)

  Yes

  No

  N/A

• All vacant headsets being used and all fully operational

  Yes

  No

  N/A

• Drive Thru area free of clutter

  Yes

  No

  N/A

• DT Window and ledge is clean

  Yes

  No

  N/A

• Ketchup packaged only when asked/automatically asked for takeout orders

  Yes

  No

  N/A

• At least 2 headsets are on front or cross-trained persons

  Yes

  No

  N/A

• Guest is never asked to and is never left to wait at speaker post before their order is taken

  Yes

  No

  N/A

• Drinks poured as soon as ordered of DT

  Yes

  No

  N/A

• Guest addressed at window right away

  Yes

  No

  N/A

• Serve button only pressed after order is given out

  Yes

  No

  N/A

• Guest parked according to parking rules

  Yes

  No

  N/A

• Guest addressed within 10 seconds of entering store/approaching counter: "Hi there I can help you whenever you are ready!"

  Yes

  No

  N/A

• No guest in line more than 5 mins unless both registers already being used

  Yes

  No

  N/A

• All upsells done for all guests (Chs&Bacon, gravy, Turnovers, Donations (when applicable))

  Yes

  No

  N/A

• Eye contact, genuine smile and happy attitude

  Yes

  No

  N/A

• Cashiers/Mods having a small chat with guests during slower times: "Isn't it a gorgeous day today?"

  Yes

  No

  N/A

• Cashiers delivering meals to the table if guest has taken a seat. Never calling guest back to counter to pick up their own food.

  Yes

  No

  N/A

• Energetic closing greeting for all guests: " Have a great day, hope to see you soon!"

  Yes

  No

  N/A

• Cashier is asking “Is that with a hash brown and $2 latte?” for breakfast combos and BB drinks for lunch and dinner combos.

  Yes

  No

  N/A

• Delivery orders rung into till starting with order code (or name), then arrival time and only then is order rung in.

  Yes

  No

  N/A

• Delivery Order stays on screen until completed and packed. NO receipts to kitchen.

  Yes

  No

  N/A

• Delivery orders (including food) are not made until there is 5 mins or less on arrival time.

  Yes

  No

  N/A

• Packed delivery orders are left in chute until driver is visibly present in store (unless very busy time and there is no space in chute)

  Yes

  No

  N/A

• Dine-in dishes in use automatically without asking guest

  Yes

  No

  N/A

• Brew Bar drinks filled to top of cup

  Yes

  No

  N/A

• FS Pop Nozzles Clean

  Yes

  No

  N/A

• Brew bar and farnky nozzles and machines clean

  Yes

  No

  N/A

• Yes

  No

  N/A

undefined

• Yes

  No

  N/A

• FS All cutlery handles one way

  Yes

  No

  N/A

• FS All dates correct in mini fridge

  Yes

  No

  N/A

• FS Mini Cooler thermometer present

  Yes

  No

  N/A

• FS Mini Cooler temp below 40F

  Yes

  No

  N/A

• Apple Slices available for kids packs

  Yes

  No

  N/A

• FS Creamer temping below 40F

  Yes

  No

  N/A

• Creamer Machine Clean

  Yes

  No

  N/A

• Hot Choc Level (Franke) should be at least 1 inch below max line

  Yes

  No

  N/A

• Open bags of hot chocolate and chai tea powder are dated

  Yes

  No

  N/A

• FS Front sanitizer ppm correct

  Yes

  No

  N/A

• FS Front handwashing station fully stocked and correct signage

  Yes

  No

  N/A

• Soap Dispensers and Paper Towel Dispensers are clean

  Yes

  No

  N/A

• FS Front handwash sink hot water above 110F

  Yes

  No

  N/A

• FS Food Facts available (Nov 2023 version) and up to date for any LTO items

  Yes

  No

  N/A

• FS Manager can explain proper procedure for Food-Borne illness concern

  Yes

  No

  N/A

• FS Temperature Checklists completed and all issues noted and trouble-shooted

  Yes

  No

  N/A

• Temperature Instruction Sheet in binder

  Yes

  No

  N/A

• Food Borne Illness sheet in temp binder

  Yes

  No

  N/A

• Behind Counter Ceiling Tiles are clean

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Prep Kitchen

• Dishwasher clean in and out

  Yes

  No

  N/A

• Dishwasher temping over 160F

  Yes

  No

  N/A

• Microwave Clean

  Yes

  No

  N/A

• Kettle clean inside and outside

  Yes

  No

  N/A

• Lower walls

  Yes

  No

  N/A

• Upper walls

  Yes

  No

  N/A

• Door clean

  Yes

  No

  N/A

• Betcher Machine is clean

  Yes

  No

  N/A

• Baseboards and floors including edges & corners.

  Yes

  No

  N/A

• Counter legs/shelves clean

  Yes

  No

  N/A

• Prep tubs and containers all in good condition

  Yes

  No

  N/A

• FS Cutlery drawer clean

  Yes

  No

  N/A

• FS Cutlery in drawer handles all one way

  Yes

  No

  N/A

• FS Knives in rack clean

  Yes

  No

  N/A

• FS Sani sink set up

  Yes

  No

  N/A

• FS Grease Trap clean

  Yes

  No

  N/A

• Chemicals all labelled

  Yes

  No

  N/A

• Ketchup and Mustard Nozzles and Holsters Clean

  Yes

  No

  N/A

• FS Clean dishes on shelf clean including stickers removed

  Yes

  No

  N/A

• FS Tubs/Containers holding clean dishes clean and no standing water

  Yes

  No

  N/A

• FS Slicers on shelf actually clean

  Yes

  No

  N/A

• Slicers in good working order and not a food safety or health and safety hazard

  Yes

  No

  N/A

• FS No pests visibly present in store

  Yes

  No

  N/A

• FS Produce wash to spec and at proper concentration

  Yes

  No

  N/A

• Cooler and Freezer doors not left open unless ACTIVELY putting away delivery

  Yes

  No

  N/A

• Prep Kitchen Ceiling Tiles are clean

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Kitchen

• Hustle to make all orders efficiently. Teamwork by all employees when needd and items dropped as soon as they come up when required.

  Yes

  No

  N/A

• Upper walls

  Yes

  No

  N/A

• Back of monitors and monitor arms are clean and dust free.

  Yes

  No

  N/A

• Kitchen Staff all in correct full uniform

  Yes

  No

  N/A

• Fingernails all kept trimmed, clean and neat

  Yes

  No

  N/A

• Garbage and Waste Bins clean

  Yes

  No

  N/A

• Lower walls

  Yes

  No

  N/A

• Vents clean

  Yes

  No

  N/A

• Hood Cleaning done in last 6 months

  Yes

  No

  N/A

• All shelves in kitchen clean

  Yes

  No

  N/A

• Egger cooker clean (sides and ringers)

  Yes

  No

  N/A

• Fryer clean inside and outside

  Yes

  No

  N/A

• Hold timers available for fries and onion rings

  Yes

  No

  N/A

• Fryer cook time buttons all labelled

  Yes

  No

  N/A

• Onion Ring Fridge and Fry Freezer clean including behind bottom drawer inside

  Yes

  No

  N/A

• Onion ring and fry holder clean

  Yes

  No

  N/A

• Window and windowsill behind fry station is clean

  Yes

  No

  N/A

• Fryers clean underneath

  Yes

  No

  N/A

• Enough Dine In Dishes

  Yes

  No

  N/A

• Salt dispenser being used correctly (approx. 6 inches above fries, one turn of wrist and no shaking)

  Yes

  No

  N/A

• Gravy warmer clean and adequate amount of water

  Yes

  No

  N/A

• Gravy looks like the correct consistency. Not too watery and not too thick

  Yes

  No

  N/A

• Thermodyne /Chicken CVAP clean

  Yes

  No

  N/A

• Thermodyne set up with correct inserts

  Yes

  No

  N/A

• Thermodyne Hold timers correct

  Yes

  No

  N/A

• Turnovers all dated 3 hrs

  Yes

  No

  N/A

• Toaster clean

  Yes

  No

  N/A

• Condiments online not overstocked

  Yes

  No

  N/A

• Grilled onion warmer

  Yes

  No

  N/A

• Grill backs

  Yes

  No

  N/A

• Grill Sides

  Yes

  No

  N/A

• Clamshell back and front of arms

  Yes

  No

  N/A

• Grill legs/wheels

  Yes

  No

  N/A

• Behind and underneath grill clean including cord

  Yes

  No

  N/A

• CVAP clean

  Yes

  No

  N/A

• CVAP drawers all labelled

  Yes

  No

  N/A

• Batch timers all clean

  Yes

  No

  N/A

• Heated Shelf operational

  Yes

  No

  N/A

• No safety violations witnessed

  Yes

  No

  N/A

• Spatulas and utensils in use in good condition

  Yes

  No

  N/A

• Patty Freezer clean and free of ice build up

  Yes

  No

  N/A

• Patties all solidly frozen

  Yes

  No

  N/A

• Chicken items stored frozen

  Yes

  No

  N/A

• Seasoning salt shakers clean and functioning well

  Yes

  No

  N/A

• Floors and baseboards behind and under moveable equipment

  Yes

  No

  N/A

• Grill scraped and cleaned thoroughly after each time patties are picked up

  Yes

  No

  N/A

• Cooking procedures to standard

  Yes

  No

  N/A

• Assembling procedures to standard

  Yes

  No

  N/A

• Staffing Levels adequate

  Yes

  No

  N/A

• Fryer Safety Log

  Yes

  No

  N/A

• Oil Quality

  Yes

  No

  N/A

• Safety Equipment in Store ( 2 X Gloves, Apron)

  Yes

  No

  N/A

• FS Breadcrumb bin labelled and scoop handle not in crumbs

  Yes

  No

  N/A

• FS Cinnamon sugar container labelled

  Yes

  No

  N/A

• FS Onion Ring cooler temp below 40F

  Yes

  No

  N/A

• FS Onion Ring cooler has thermometer

  Yes

  No

  N/A

• FS Onion Ring cooler dates all good

  Yes

  No

  N/A

• FS Fry Freezer has thermometer

  Yes

  No

  N/A

• FS Poutine containers kept upside down

  Yes

  No

  N/A

• FS Tongs kept on side rather than in fry warmer or OR warmer well

  Yes

  No

  N/A

• FS Gravy Temp over 140F

  Yes

  No

  N/A

• FS Chicken & Grilled Onion in CVAP/Thermodyne temping over 140F

  Yes

  No

  N/A

• FS All timers on Chicken CVAP and Thermodyne

  Yes

  No

  N/A

• FS Condiment Tracking up to date

  Yes

  No

  N/A

• FS Bread & Tortilla in kitchen all dated and within date

  Yes

  No

  N/A

• FS Seasoning shakers and water bottles all labelled

  Yes

  No

  N/A

• FS Beef patties in CVAP all temping over 140F

  Yes

  No

  N/A

• FS Timers all on Beef CVAP

  Yes

  No

  N/A

• CVAP hold timers all correct and labelled

  Yes

  No

  N/A

• Patty Layout Poster posted for Clamshell and Xpress Grill

  Yes

  No

  N/A

• FS Thermometer in Grill Freezer

  Yes

  No

  N/A

• FS Counters being wiped regularly

  Yes

  No

  N/A

• FS Grill station handwash station fully stocked and correct signage

  Yes

  No

  N/A

• FS Handwash procedures to spec

  Yes

  No

  N/A

• FS Fresh Cook temps over 165F

  Yes

  No

  N/A

• FS Product tracking correct and up to date including mgr signature

  Yes

  No

  N/A

• FS Kitchen Sanitizer ppm correct

  Yes

  No

  N/A

• Soap, Rinse and Sanitizer buckets all labelled and cloths kept in bucket.

  Yes

  No

  N/A

• Kitchen Ceiling Tiles are clean

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

Walk-in Cooler and Freezer

• 2 cases glass root beer in cooler

  Yes

  No

  N/A

• Back up done and following rules

  Yes

  No

  N/A

• Prep tubs and containers all in good condition

  Yes

  No

  N/A

• FS All food dated and within date and rotated (FIFO)

  Yes

  No

  N/A

• FS Walk-in cooler and all other coolers temping below 40F

  Yes

  No

  N/A

• FS Walk-in cooler grilled onions temping below 40F

  Yes

  No

  N/A

• FS Walk-in cooler thermometer present

  Yes

  No

  N/A

• FS Walk-in cooler layout to standard

  Yes

  No

  N/A

• FS Used breadcrumbs stored in cooler dated 7 days

  Yes

  No

  N/A

• FS Walk-in Freezer everything covered

  Yes

  No

  N/A

• Food Rescue Product is kept in closed containers, labelled and off the floor.

  Yes

  No

  N/A

• FS Walk-in Freezer thermometer present

  Yes

  No

  N/A

Back Area and Staff Washroom

• Latest LTO launch checklist is being used and checked off.

  Yes

  No

  N/A

• Order guide,prep chart, back up charts ,freezer pull charts are all up to date reflect latest LTL needs.

  Yes

  No

  N/A

• FS Handles of containers/scoops not touching salt/sugar product

  Yes

  No

  N/A

• Salt and Sugar properly covered and labeled

  Yes

  No

  N/A

• FS Pop and Bread in date

  Yes

  No

  N/A

• Harj- Check water hardness from scale inhibitor. Harj plese change if required and track accordingly on tracking chart. Select Yes when done.

  Yes

  No

  N/A

• Pre-Filter is changed within 3 months

  Yes

  No

  N/A

• Replacement Filters dropped by Harj to store. Please include photo. Select Yes when done.

  Yes

  No

  N/A

• CO2 tanks secured

  Yes

  No

  N/A

• FS Staff Washroom fully stocked and correct signage posted

  Yes

  No

  N/A

• Mops hung upside down when not in use

  Yes

  No

  N/A

• Mop Bucket Clean

  Yes

  No

  N/A

• Mop Closet is kept clean and tidy

  Yes

  No

  N/A

• FS Food handlers certification available for all MODs on duty

  Yes

  No

  N/A

• FS No gaps visible under dining room door or back door

  Yes

  No

  N/A

• Back door area and storage shelves organized, clean and safe

  Yes

  No

  N/A

• All food 6 inches off floor

  Yes

  No

  N/A

• Employee food and drink is kept in designated area and area is labelled

  Yes

  No

  N/A

• Office organized and clean

  Yes

  No

  N/A

• LTO Execution (POS up, Assembly Guides Up, Other Job Aids up, Food Facts in Binder, Staff knowledgeable)

  Yes

  No

  N/A

• Employee Question-Where are MSDS Sheets and what are they used for?

  Yes

  No

  N/A

• MOD knows what to do in case of power outage and signage is posted near office

  Yes

  No

  N/A

• Inclusive language spoken amongst employees

  Yes

  No

  N/A

• New Cleaning List in Use Appropriately

  Yes

  No

  N/A

• All cash stored behind lock and key

  Yes

  No

  N/A

• Safe count correct

  Yes

  No

  N/A

• Electrical Room clean and organized and free access around electrical panels.

  Yes

  No

  N/A

• Other

  Yes

  No

  N/A

First Priority Critical Audit

• Are Food Safety Checklists complete for the last 5 days without any empty boxes and all within the ideal range?

  Yes

  No

  N/A

• Temp all coolers to ensure they are all under 40F (walk-in and reach in drawer coolers)

  Yes

  No

  N/A

• Are grilled onions that are held online temping over 140F?

  Yes

  No

  N/A

• Are grilled onions pushed at least 3 inches from the front of the pan while being held warm?

  Yes

  No

  N/A

• Is all chicken temping over 140F? Also check ambient temperatures of all hot holding equipment (CVAP, Thermodyne etc)

  Yes

  No

  N/A

• Is gravy holding over 140F?

  Yes

  No

  N/A

• Are any items cooked fresh temping over 165F?

  Yes

  No

  N/A

• Is cooler layout correct to ensure no cross-contamination?

  Yes

  No

  N/A

• Are all walk-in cooler dates good? Dont forget the juices, milk, cheese curds and Brew Bar mixes

  Yes

  No

  N/A

• Are all items in front cooler dated and within date?

  Yes

  No

  N/A

• Are all items in onion ring cooler dated and within date?

  Yes

  No

  N/A

• Are all pop syrups within date?

  Yes

  No

  N/A

• Is all bread within date in main kitchen?

  Yes

  No

  N/A

• Is all bread within dates in stock area and prep kitchen area?

  Yes

  No

  N/A

• Are grilled onions in cooler not over-portioned in the pan? Are they in a pan with vented lid? Are they temping below 40F (if not cooked within last 5 hrs)?

  Yes

  No

  N/A

• If breakfast time, are eggs positioned in sucha way on point that they are not sitting above any other food item?

  Yes

  No

  N/A

• Are all sanitizers within correct concentrations? Dont forget to check Viper too.

  Yes

  No

  N/A

• Are slicers that are on clean shelf actually clean?

  Yes

  No

  N/A

• Ask newest employee in the kitchen to wash their hands. Are they following proper procedures?

  Yes

  No

  N/A

• Is grease trap clean inside and outside?

  Yes

  No

  N/A

• Are all pop nozzles clean?

  Yes

  No

  N/A

• Are knives and scissors inthe rack all clean?

  Yes

  No

  N/A

• Is condiment tracking up to date?

  Yes

  No

  N/A

• Are all hold timers on for grill station?

  Yes

  No

  N/A

• Are all hold timers on for fryer station?

  Yes

  No

  N/A

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• Blitz call job aids followed by the staff .

  Yes

  No

  N/A

• Is the job aids from blitz call posted at a proper place.

  Yes

  No

  N/A

• Latest LTO launch checklist is being used and checked off.

  Yes

  No

  N/A

• Supervisors have all completed leadership through Climate RMTP

  Yes

  No

  N/A

• MODs have Train the Trainer

  Yes

  No

  N/A

• Station Checkliist Complete for employees on shift

  Yes

  No

  N/A

• ATO Rankings email is posted with your store highlighted and at least 1 sentence of comments.

  Yes

  No

  N/A

• 2 Climate Meetings performed each year

  Yes

  No

  N/A

• Pest Control Reports being emailed monthly

  Yes

  No

  N/A

• Exterior Maintenance Reports complete by May 31 and Sept 30

  Yes

  No

  N/A

• Check Brixing

  Yes

  No

  N/A

• Fire Inspections up to date

  Yes

  No

  N/A

• SDS all current for chemicals

  Yes

  No

  N/A

• Uniform Poster is up

  Yes

  No

  N/A

• Sales Forecast completed

  Yes

  No

  N/A

• BCA done each of the last 4 quarters

  Yes

  No

  N/A

• Service Times communicated throughout shift

  Yes

  No

  N/A

• End Time of Report (Please Select Yes and enter actual end time in Notes)

  Yes

  No

  N/A