Instore ASDA Customer Brand Standards Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Date:

  Date

HSE

• Is the FSMS (Food Safety Management System) fully implemented? Safety Conversations complete and recorded on the FSMS Implementation Record (training matrix). New colleagues added to this as they start and old colleagues highlighted when they have left. Is the FSMS completed and reviewed annually / change in manager. Good hygiene practices available and colleagues are able to locate for use. PPDS (Natashas Law) fully compliant and team trained?

  Yes

  No

  N/A

• Is the Public Facing Food Safety (HSE) log book fully compliant and being reacted to? Check detail of weekly/monthly cleaning and inspections as well as probe calibration. Are food stimulant temperature checks in place and in the middle of the chiller with a 7 day date in all fridges? Has the manager signed off the daily checks and recorded actions if required?

  Yes

  No

  N/A

• Does the unit have the latest version of company HSE posters up at their point of use (Food Quality, Enviroment, Health & Safety, Managers Site Declaration inc. insurance certificate). Is the HSE Notice board set up to WAGJLL?

  Yes

  No

  N/A

• Is the latest FHR sticker on display? Is the unit completing the weekly EHO self audit?

  Yes

  No

  N/A

• FHR sticker to be displayed and be minimum of 4 star rating. Check completion of the EHO self audit and all colleagues understand and are confident

  Yes

  No

  N/A

• Do all unit emplpoyees have a personal file and current, signed off operational Training Record Card and updated/refreshed appropriately along with the monthly food safety conversations? Do all employees have a Risk Assesment Training Record Card and has the monthly Risk Assessment been signed off and returned to Asda Support? Are all colleagues receiving day one and day two induction's using the induction pack and 12 week trainng plan. All eLearning modules completed by the due date for all employeeds and certifications available. PCI & Profit Protection modules completed on Day 1 Induction? All colleagues set as caterers on portal (If not they will have "H&S for noncaterers" on their learning plan.) Weekly plans and checks completed along with 30/60/90 day reviews completed as scheduled with the colleague. Have all colleague received MTR & EOY Personal Development Plans

  Yes

  No

  N/A

• Are all colleagues using correct PPE? Ensure colleagues are aware of location of PPE. Check it's availability and condition is it clean . Gauntlets, goggles, face mask, vinyl gloves, oven gloves, safety catering shoe

  Yes

  No

  N/A

• Are all FOH/ BOH products in date with the correct shelf life? Correct Date labels to be attached to all products as necessary with correct use by in use for all raw and high risk foods. Date codes easily visible in storage areas

  Yes

  No

  N/A

• Is the correct allergen notice on display? Have PIG guides been printed and displayed in the correct folder and is available for customers. Do all colleagues understand FIR? Colleagues are able to respond to customer allergen questions correctly using the allergen folder. Table numbers in use for seated orders to prevent incorrect food being served. Have all colleagues been trained on Allergen 2 and decanted products correctly labelled & compliant with Natasha's Law

  Yes

  No

  N/A

FRONT OF HOUSE

• Is the entrance to the Cafe clean and clutter free? Is the correct POS displayed for the day part? Is the A Frame outside the front of the store clean in good repair and has the correct pos in?

  Yes

  No

  N/A

• Is all current core and promotional POS in place as per WAGGLL? Are the team reacting to trade by utilising different POS to drive sales depending on availability/weather etc. Is the full A4 'Compass Operates' sign with Asda Support contact information on display? No hand written or unauthorised POS in place

  Yes

  No

  N/A

• Is the seating area clean, tidy and in good repair? Are the team completing detail cleaning of seating area and floor checks Are tables being cleared and cleaned using blue roll and sanitiser with no dirt build up under table edges and legs, windows and sills. Ensure high chairs are cleaned including chair straps. There are no more than 3 tables left uncleared?

  Yes

  No

  N/A

• Are ALL displays merchandsied correctly and full with all porducts priced with SELs. Fully operational and vents / shelves etc clean

  Yes

  No

  N/A

• Is the Water Refill POS correctly displayed? Is the water dispenser clean, free of leaks and stocked with the correct consumable?

  Yes

  No

  N/A

• Is the kids menu POS displayed correcly, kids displays stocked with the correct POS and range on sale with boxes available? Glass and vents clean?

  Yes

  No

  N/A

• Is Coffee conversion above 30%? Is the Cold Drinks upsell above 30%?

  Yes

  No

  N/A

• Every customer is being upsold to

  Yes

  No

  N/A

• Are consumables available for takeaway? Are the products being served using the correct consumable as per the consumable WAGJLL (e.g. Pizzapizza sleeve, hot doghot dog boat, baps/chicken burger/jackets/pastries/treats plate, saladsalad box, ice creamsundae cup, coffeeSBC cup with lid, TeaYorkshire tea cup with lid, post mixCoke cup with lid)?

  Yes

  No

  N/A

• Is the Ambient / Impulse range fully priced with Pentics? Domes in place and in good cndition and no products flow wrapped where applicable?

  Yes

  No

  N/A

• Is the Quality of Food as per PIG guide and to 'Would I Buy It'?

  Yes

  No

  N/A

• Are all opening hours displayed at the Café entrance?

  Yes

  No

  N/A

• Are all SEL'S Asda white SEL'S with no unbroken stripping?

  Yes

  No

  N/A

• Is the unit selling 'impulse buys' from the till point? Are they priced? Is the Cafe using 20/20/20 targets and sales candle

  Yes

  No

  N/A

• Are all current promotions and sales challenges being actively sold including whole pizza, combo deals and sides?

  Yes

  No

  N/A

• Does the condiment station have the correct range and fill level? Are Rollover sauces availabe where applicable? Is the unit cleaned regularly, checking behind unit and inside tins? Are all cupboards underneath station clean and organised? Is all cutlery fully available and clean? Are the containers debris free? Do you have enough cutlery available for the current trading conditions?

  Yes

  No

  N/A

• Are napkins available? And is the Napkin holder in good condition with POS in the top (if applicable)?

  Yes

  No

  N/A

• Are the correct milk jugs available, lidded and correctly labelled? Are the jugs time labelled underside with 4 hours time limit? Are the jugs clean?

  Yes

  No

  N/A

• Are all drinks machines clean and operational? Coffee/Slush Machine/Post Mix Machine (check drip trays and nozzles)/SBC Machines. Ensure underneath and behind machines are clean. Bean Hopper cleaned regulary / Coffee milk fridge clean? SBC cleaning cycle completed daily?

  Yes

  No

  N/A

• If the Unit has a FReal machine, is it turned on, clean and stocked? Are the temperatures being logged in the HACCP Log book?

  Yes

  No

  N/A

• Is the kids microwave clean and free from dirt build up. Check inside surface of microwave and door handle in particular. Is the baby food station fully stocked bibs, cups with lids and the correct A4 baby food warming policy displayed?

  Yes

  No

  N/A

• Are trays available, clean, dry and chip free? Lift up available trays to check that trays are clean and dry

  Yes

  No

  N/A

Customer Service

• Are all colleagues wearing correct, clean uniform. Name badge, hat, apron, overshoe or safety catering shoe and no jewellery (except plain wedding band and sleeper ear stud). Hair to be tied back and away from face with any hair length below the nape to be inside a hair net. Are all colleagues using correct PPE? Do colleagues know the Uniform Policy?

  Yes

  No

  N/A

• Are all colleagues offering excellent customer service and following the 5 service steps? Are all customer being thanked and told "if there is anything further we can do to help please let us know". Are the service steps observation checks being completed? Are all colleagues prioritising customers over tasks ? Are all customers acknowledge? Are all queing customers aknowledge and thanked for waiting if a delay in service?

  Yes

  No

  N/A

• All colleagues fully compliant with shine training within 12 week induction period to a minimum of bronze standard. Bronze badges being worn by colleagues. All passports available and fully completed including annual refreshers as necessary. Recognition cards being used

  Yes

  No

  N/A

• Are all customers being offered and upsell/add on/loyalty card?

  Yes

  No

  N/A

• Table numbers in use for seated orders to prevent incorrect food being served and shouting orders across the Café? Are colleagues 'touching tables'?

  Yes

  No

  N/A

• Has the Café received any customer complaints?

  Yes

  No

  N/A

• Colleagues are able to respond to customer allergen questions correctly using the allergen folder

  Yes

  No

  N/A

FOH/BOH

• Are all customer sight lines clear of consumables and clutter? Is the till area clean and clutter free?

  Yes

  No

  N/A

• Are all food storage areas clean and tidy? (including fridges, freezers, ambient stores ensuring underneath and behind all equipment is checked) Check for no evidence of pests. Contact RM immediately if any signs. Verify the Cafe manager has Checked the pest control log

  Yes

  No

  N/A

• Are the unit following the correct City escalation process?

  Yes

  No

  N/A

• Are all colleagues adopting a to clean as you go attitude throughout the day?

  Yes

  No

  N/A

• Is all equipment clean? Check Ovens, Pizza Ovens including grills, glass and Pizza prep station as ell as floor, micorwaves. Under equipment clean including Merry Chefs, Microwave etc

  Yes

  No

  N/A

• Are all consumable / wash up areas clean and tidy? Is the dishwasher internally clean? Ensure NO unauthorised chemicals are being used. And no unauthorised cleaning materials are on site (metal scourers etc). COSHH in place at point of use

  Yes

  No

  N/A

• Are handwash basins in correct use with soap and blue roll filled and hot water?

  Yes

  No

  N/A

Compliance

• Is production planning in place?

  Yes

  No

  N/A

• Is the latest Shop Floor Transfer sheet in place and being used? Has the unit been highlighted as purchasing incorrect product? Is the unit transfering Milk daily?

  Yes

  No

  N/A

• Is the unit monitoring portion Controls?

  Yes

  No

  N/A

• Cost Count File Are the previous Quarters Cost Count information available?

  Yes

  No

  N/A

• Is the waste in line with budget? Does the unit have a process in place to manage and record wastage?

  Yes

  No

  N/A

• Is the shrink result green for the quarter?

  Yes

  No

  N/A

• Are we following the 5 file process?

  Yes

  No

  N/A

• Is the Inventory tracker completd Daily and sent to Shrink Champion by 5th each month

  Yes

  No

  N/A

• Does the site have a Smart Shrink Action plan on display? Ask a colleague to show you

  Yes

  No

  N/A

• Have Manager and Supervisors completed shrink school? (if not arrange before leaving site)

  Yes

  No

  N/A

• Are time sheets available with evidence of employees clocking / signing in & out

  Yes

  No

  N/A

• Are the correct order documentation in place: Morning order form and Order book Stock on hand and order history completed

  Yes

  No

  N/A

• Is the office / BOH area clean and tidy?

  Yes

  No

  N/A

• Is the weekly comms signed up to received the Instore weekly comms and is this cascaded to colleagues each week?

  Yes

  No

  N/A

• Has the Manager actioned previous Ops visit action points?

  Yes

  No

  N/A

• GDPR procedures in place? Check all areas for colleague, customer and candidate personal information, are there any CV’s easily accessible, are all right to work documents secured in personal files?

  Yes

  No

  N/A

• Has any faulty equipment been logged with City and recorded in the HSE log book?

  Yes

  No

  N/A

• Is the Compass Operating sign displayed on your comments box?

  Yes

  No

  N/A

• Has HSEQ deadline been met by required date?

  Date

• Are all Risk Assessment TRCS signed off and completed correctly?

  Yes

  No

  N/A

• Do all unit colleagues have a current, signed off operational TRC?

  Yes

  No

  N/A

KPI Performance

• Are the YTD sales exceeding last year? Do the manager / colleagues know their sales performance and have action plan in place? Is the candle stick in use daily?

  Yes

  No

  N/A

• Is the unit achieving their promotions target? Does the Manager know their performance & mintoring daily with actions to improve

  Yes

  No

  N/A

• Is the unit achieving labour target?

  Yes

  No

  N/A

• Is the shrink YTD below 2.9%? Has the Manager addressed Shrink / Regional Manager audit action points? Has the Manager, Asst Mgr, Surpervisors attended Shrink School. Does they know their Shrink performance?

  Yes

  No

  N/A

• Is waste on plan YTD? Does the Manager know their performance?

  Yes

  No

  N/A

• Is Elearning 100% complete for the unit?

  Yes

  No

  N/A

Score %

69% and below is red