Instore food store cafe/coffee shop standards visit

Is the HACCP Food safety log book fully compliant and being reacted to? Check cook and holding temperates to ensure products do not exceed 90 minutes hold time. 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 EHO sticker on display? 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 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 completd by due date for all colleagues?

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

Is the correct allergen A4 notice on display and current PIG guides printed? Do all colleagues understand FIR? Check colleague knowledge on process.

Is the entrance to the cafe clean and clutter free with menu totem in place. 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?

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 seating area via make it shine pack. No dirt bulid up under table edges, cills and windows. Ensure high chairs are cleaned including chair straps and not stacked. Are aces completing their daily requirements?

Are there no more than 3 uncleared tables at any one time? Are tables being cleaned using disposable blue role and sanitiser (no cloths to be used)?

Is the drinks fridge fully priced with SELs and the correct range on sale? Is the chiler/glass clean and vents dust free?

Is the Italian Range display to spec with all products displayed out of the packet? Are there light bite lines available sausage rolls and bakes? All lines priced with pentic and displayed in correct holder? All lines in date and correctly labelled where necessary with use by. Is the chiller and glass clean and vents dust free?

Is the kids fridge stocked with the correct POS and range on sale with boxes? All items correctly labelled and portioned. Use by date on high risk items. Is the chiller and glass clean and vents dust free?

Are food to go sandwiches avaiable and stocked full range including Grab pots. All lines correctly labelled? Is the chiller shelves clean, vents and glass clean?

Is the ambient display fully priced with pentics and chrome holders and correct range on sale and in date? Tray bakes and Loaf cakes NOT to be flow wrapped. Is the display cabinet glass clean?

Is the Ella's Kitchen stand fully stocked and have the correct POS as per WAGGLL?

Is the Seabrooks crisp stand fully priced with SELs and correct range on sale?

Are all current promotions and sales challenges being actively sold? And POS on display A1/A3?

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

Is the correct range of hot food available? If hot plate, is the shroud clean, in good condition and POS to R&T? Served to spec at all times? Are plate covers in use? Are table order numbers used for cook to order items?

Are all display cabinets merchanised to standard? Clean and clutter free? And all cupboard door POS in the correct location?

Are consumables available for takeaway?

Does the condiment station have the correct range and fill level with sauces sachets behind the counter only? 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?

Are napkins available and dispensers clean? And POS removed from the Napkin holder?

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?

Are all Hot drinks machines clean and operational? Check underside of dispensers and drip trays. If the machine has a milk fridge is this clean?

If the Unit has a SBC at the checkouts machine, is it turned on, clean and stocked? Is the machine operating at optimum sales performance. If out of usehave any maintenance issues been reacted to and rectified(answer Yes if no machine) Check inside housing and cleaning log on display

If the Unit has a FReal machine, is it turned on, clean and stocked? Are the temperatures being logged in the HACCP Log book? (answer Yes if no machine)

Are the drinks being served at the pass over point? Is this area clean and clutter free?

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

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

Is the beverage / condiment area free from clutter ,spillages and regualry serviced throughout the day?

Is the full A4 'Compass Operates' sign with Asda support contact information on display? At the till point/customer comment box

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? 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 obversation checks being completed in the Live file?

All colleagues fully compliant with shine training within training sign off period to a minimum of bronze standard. Passports readily available and observations completed including annual refresh in passport. Recognition cards being used.

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

Are customer comments cards available and feedback being acted upon? Are these being logged in the HSE file including any positive / negative customer feedback.

Are table touches in place over peak periods and feedback acted upon? Are colleagues interacting with customers?

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

Are all fridge / freezers clean inside and out? Check door handles and seals for cleanliness and condition. Check underneath and behind units for regular cleaning.

Do all fridges hold food simulant (jelly) with dart board sticker to verify temperature record is being followed as per the company HSE guidelines? Is the jelly in date and changed weekly?

Is backup stock at an appropriate level, organised and date rotated with dates visible where possible?

Are all food prep areas and food storage areas clean and tidy? Check underneath worktops and undersides of worktops. Underneath units and racking are free from debris. Cleaning schedule in place and followed as per Make it Shine pack. No personal effects in food prep areas.

Is all equipment (ovens etc) clean? This includes inside and out of equipment. Check under equipment merry chef. Pay particular attention to detail in ovens/grills

Are any units in any state of disrepair logged via the city escalation process with follow up. Actions to be recorded with reference number in the HSE log book.

Ask 2 colleagues what the two stage cleaning process is - do they know without hesitating? Pay particular attention for contact time for sanitisers (1 minute and 5 minutes for raw prep areas). All sanitisers correctly labelled and changed minimum weekly.

Are all gluten free products segregated?

Is the unit correctly segregating raw and cooked food including having a designated raw prep area? Is all RAW food stored correctly on the base shelf in fridges and Freezers?

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 (metal scourers)

Are handwash basins in correct use and clean with soap and blue roll filled?

Is the Netbook locked away when not in use? Is all paperwork and files tidy and organised and away from food prep areas (where possible). Are all cables and modem cables tidy and no extension leads being used?

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

Is the daily sales tracker complete? Is the shine service steps completed daily? If poor shrink store is portion control checks completed?

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

Does the manager or a representative from the café join the RM's weekly conference call?

Has the Manager actioned previous Ops visit action points?

Has the current sales incentive been communicated to all your colleagues? Are they aware of the daily targets?

Is the café ytd sales exceeding last year? Does the manager know there sales performance?

Does the unit have a monthly specific sales action plan? Is this displayed and are all colleagues aware of the actions?

Is the unit achieving 10% promotions/add on sales?? Does the manager know their performance?

Is the unit achieving labour glide path target using commercial planner? Does the manager know their performance? Are all timesheets submitted correctly and on time?

Are all colleagues that are not on Mat Leave/LTS 100% complete for eLearning? New staters up to date with onboarding?

Is the shrink YTD below -2.9%? Does the Manager know their performance?

Has the Manager completed previous Group Manager killer question action points? Does the manager know their performance?

Is waste on plan YTD? (high/low) Does the Manager know their performance?

Is AA above 95% target YTD? Does the Manager know their performance? Have actions been put in place to improve?