Instore DC standards visit

Is the HACCP Food safety log book fully compliant and being reacted to? Check detail of weekly/monthly cleaning and inspections as well as probe calibration. Has the manager signed off the daily checks and recorded actions if required?

Is the latest FHR sticker on display? Is the unit 4 star or above. Is the unit completing the monthly EHO self audit? Weekly if requested by Regional manager?

Do all unit colleagues have a current, signed off operational Asda DC TRC? Do all Colleagues have a Risk assesment TRC and has the monthly RA been signed off on all colleagues TRC and sign off returned to Asda Support? All E-learning modules completed by due date for all colleagues using the 30/60/ 90 day reviews to check?

Does the unit have the latest version of company HSE posters on display inc. insurance certificate? Is the HSE Notice board set up to WAGJLL?

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

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

Is the correct allergen notice on display and vending machines have allergen information poster and current source recipes saved to the desktop daily ready to be printed on request? Do all colleagues understand FIR?

Is the entrance to the canteen clean and clutter free? Is the correct POS displayed daily menu / weekly menu etc?

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 availabilty/weather etc. No unauthorised POS in place

Is the seating area clean, tidy and in good repair? Are the team completing detail cleaning of canteen seating area via make it shine pack. No dirt bulid up under table edges, cills and windows. Are aces completing their daily requirements? Are cups, cutlery and crockery available for unmanned times? Are tables being cleaned using blue roll? And are there no more than 3 tables left uncleared?

Are ALL drinks fridges fully priced in line with tarrif and with correct SELs and the correct range on sale as per Menu briefing? Is the fridge set up as per the zoning in WAGJLL?

Is the sandwich fridge fully priced and correct range/ availability on sale as per brief? Are all products made to the correct spec? Glass and vents clean?

Are the Water Filter Stations fully set up prior to services starting - Clean and cups available?

Are ALL vending machines fully stocked and ready 30 min prior to each shift starting with a good range of products to service colleagues needs. Both hot and cold options need to be available. Pricing clear on each vend. Are the microwaves for heating the products clean and in good condition.

Is the cake / ambient range range priced as per the tarrif? Are products in date? Is the full and agreed cake range on offer?

Welcome board has all correct posters opening hours, today's menu, tomorrow's menu, look what's new, look what’s hot, national tarrif displayed at the Canteen entrance?

Are all current promotions and sales challenges (i.e. high GP lines / tracked lines) being actively sold?

Is the unit selling 'impulse buys' at the till point ? Are they correctly priced? Are the add on sales Prompt cards printed and colleagues aware of them?

Is the correct range of hot food available and to spec and fully available? Are portions sizes to spec? Is it priced with correct POS? This must include one main meal vegertarian option available.

Is the hot food quality and presentation to a high standard? Is all food served as per WAGJLL?

Are consumables available for takeaway?

Does the condiment station have the correct range and fill level with sauces sachets? Is the unit cleaned regularly, checking behind unit and inside tins? Are all cupboards underneath station clean and organised?

Is all cutlery fully available, clean and polished? Are the containers debris free? Do you have enough cutlery avaiable for the current trading condidtions?

Are napkins available? And is the Napkin holder is good condition?

Are microwaves and work areas clean and in working order? Correct heating instructions on display

Are all drinks machines clean and operational? Ensure underneath and behind machines are clean.

Are trolleys and housing units clean and area debris free

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

Are all colleagues wearing correct, clean uniform. 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? Ensure colleagues are aware of location of PPE. Check it's availbility and condition - is it clean . Gauntlets, goggles, face mask, vinyl gloves, oven gloves,

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 aknowledge? Are all queing customers served within 3 mins and acknowledged and thanked for waiting if a delay in service?

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

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

Is backup stock at an appropriate level, correctly stored, including all opened packaging stored in a sealed container, date labelled and organised, date rotated? Is stock holding in line with 10 day stock holding budget.

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

Is all equipment (ovens etc) clean? Check under Merry Chefs and Microwaves.

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)

Are handwash basins in correct use with soap and blue roll filled? No crockery etc in sink

Does the unit have a completed setting the scene / briefing for the current day with previous days' retained?

Is the office area clean and tidy following WAGJLL? Is all daily and weekly bookwork available and to hand - organised? Are all files current and organised?

Is the current weekly/monthly instore communication displayed and signed off by colleagues?

Has the Manager actioned previous Ops visit action points?

Is Production Planning in place?

Has any faulty equipment been logged with City and site?

Are Brakes delivery drivers bringing deliveries directly to the canteen?

Has the most recent independant PP audit scored +90% ?

Following the most recent PP audit, are all actions in progress and completed by the agreed deadline?

Does the physical cash in the unit balance to Nexus with evidence that a safe check is carried out daily under dual control? Complete a safe check and validate against the current cash in hand value shown on Nexus. Is there evidence of independent safe / cash checks being carried out every 6 weeks?

Have any voids & refunds been actioned correctly with details recorded, reconciled and anomalies investigated? Has Metro Manager Audit been checked on a weekly basis?

Are tills where cash services are taken reconciled using the correct reconciliation sheet with money counted in a secure area?

Are unit keys held securely with evidence of management controls in place? Verify the safe key is removed from the unit overnight and is held on by an authorised person during trading hours. Verify the location of all keys at the present time. Till keys only being used as per PP guidelines

Does the unit have a process in place to manage and record wastage are they using Source to record this?

Is the unit purchasing in line with sector guidelines with the Goods Ordered & Received Control Log completed? Verify only approved suppliers are being used including chargeable maintenance services.

Are stocktakes carried out in a controlled manner and after 3pm? Check the stock valuation generated from the excel spreadsheets match the stock values recorded in Nexus for 5 lines at random.

Are Vending Control Sheet being used to track stock useage and sales?

Are time sheets available with evidence of employees clocking / signing in & out and are exceptions (overtime, holiday etc) recorded correctly in Nexus?

Is the Canteen ytd sales exceeding last year / target? Does the manager know there sales performance? Is the candle stick in use daily? Does the unit have a monthly specific sales action plan and are they being proactive in driving sales? Does the manager know their sales performance?*

Is the food quality and protion size as per the PIG guide? Are regular checks in place? Presentation and offer consistent with other DC sites and WAGJLL.

Is the unit achieving their GP budget as per forecast YTD? Does the manager know their performance?

Is the unit achieving their labour budget YTD as agreed with ROM? Does the manager know their performance?

Is the unit achieving their sundry budget as per forecast YTD? Does the manager know their performance?

Is the unit achieving their PBIT budget as per forecast YTD and tracking for current month? Does the manager know and understand their performance?

Has the Manager reviewed the previous period's P+L? Is there an action plan to improve performance of any areas of concerns?

Vending machines are stocked at the start of each 3 main shifts with a range of both hot and cold options as per agreement and site requirements

All Pricing is as per the agreed National Tariff and displayed on notice board. All products correctly priced.