Morning Tour

Has the weekly pre-operational checklist been completed correctly for mobile plant used daily?

Are keys removed from in the ignition of an electric pallet jack, forklift, walkie stacker, cleaning machines or motorised trolley pushers or other similar powered mobile equipment when the equipment is unattended?

Is there a minimum of 1 mt clearance around all: Emergency Exits, Fire Equipment's and Electrical Switchboards?

Are Team Members who work in the Fresh Produce, Online, Grocery (inc nightfill) , Dairy, Coles Services and Meat teams wearing safety footwear? Are Store Managers wearing safety footwear?

Are temperatures recorded and within the safe range on all refrigerated DC consignment notes / invoices / delivery dockets?

Are team members using a team lift or pallet jack to move empty pallets?

Has the waste area and Store Room been swept from night before?

Are all hand basins in the department accessible with hand soap, hot and cold water and disposable paper towel available within areas where food handlers work? Are TMs observed washing their hands?

Have all equipment and building (walls, floors, ceilings, etc.) maintenance issues been identified and logged for repair or equipment removed from use?

Have all scales in each Fresh department been checked for accuracy, the legibility of the verification marks and any issues logged for repair?

Are TMs complying with the PPE and jewellery policy?

Can Team Members demonstrate how to use the slicer safely according to the SWP?

Are all seafood products, identified on the ticket as 'Thawed', in the Deli display case thawed and is excess ice removed from the product when serving?

Are 'responsibly sourced seafood' ticket toppers only used on MSC seafood? Does all MSC seafood have the applicable MSC ‘responsibly sourced seafood’ ticket topper?

Can Team Members demonstrate how to use the slicer safely according to the SWP?

Is the correct procedure for storing of shredded chicken being followed by the store?

Is Deli stock within the Use By/Best Before/Process By date?

Are all Deli items (including seafood) date coded with the correct process-by time frame in accordance with the NAC/Sell by charts?

Observe Team Members in the Deli Department washing or using knives and ask them to explain how to use/wash and store knives and cutters safely?

Are controls adequate in the Deli prep areas to prevent direct cross-contamination?

Are controls adequate in the Deli prep areas to prevent indirect cross-contamination?

Is the hot food display case and/or self serve unit temperature maintained at or above 60C? (TM to demonstrate how to check.)

Have temperature checks been conducted for each cook to verify the cook temp has exceeded 75C?

Have all Daily/Weekly Cleaning Tasks Been Completed?

Has the planner been filled out for the previous day?

Were any other issues been raised?

Are all personal belongings stored out of the department?

Are all hand basins in the department accessible with hand soap, hot and cold water and disposable paper towel available within areas where food handlers work? Are TMs observed washing their hands?

Have all scales in each Fresh department been checked for accuracy, the legibility of the verification marks and any issues logged for repair?

Are TMs complying with the PPE and jewellery policy?

Have all equipment and building (walls, floors, ceilings, etc.) maintenance issues been identified and logged for repair or equipment removed from use?

Is the C2 PLUS Sanitiser concentration in spray bottle(s) within specification.

Are controls adequate in the Bakery prep areas to prevent direct cross-contamination?

Are the weight of block loaves on show meeting the minimum weight requirement? (+6 grams on stated weight)

Are all Bakery items date coded with the correct process-by time frame in accordance with the NAC?

Have all Daily/Weekly Cleaning Tasks Been Completed?

Has the planner been filled out for the previous day?

Were any other issues been raised?

Are all personal belongings stored out of the department?

Are all hand basins in the department accessible with hand soap, hot and cold water and disposable paper towel available within areas where food handlers work? Are TMs observed washing their hands?

Have all equipment and building (walls, floors, ceilings, etc.) maintenance issues been identified and logged for repair or equipment removed from use?

Have all scales in each Fresh department been checked for accuracy, the legibility of the verification marks and any issues logged for repair?

Are TMs complying with the PPE and jewellery policy?

Is the C2 PLUS Sanitiser concentration in spray bottle(s) within specification.

Are clean mats in place on ALL exposed sides of grapes, beans, lettuce & cherry displays

Is the fresh produce department clear of any slip or trip hazards?

Observe Team Members in the Fresh Produce Department washing or using knives and ask them to explain how to use/wash and store knives and cutters safely?

Are controls adequate in the FV prep areas to prevent direct cross-contamination?

Have all Daily/Weekly Cleaning Tasks Been Completed?

Has the planner been filled out for the previous day?

Were any other issues been raised?

Are all personal belongings stored out of the department?

Have contractors: signed in, with all relevant sections completed? Have an induction card? Completed relevant permit forms?

Do Team Members know what procedure to follow if a customer advises that an item scanned at a higher price than the displayed ticket?

Are Team Wearing Ear Pieces?

Has the planner been filled out for the day prior?

Were any other issues raised on tour?

Are all personal belongings stored out of the department?

When picking orders with the elephant trolleys, are team members pushing with two hands holding the handle(s) and are the online crates pushed into and secured in the trolley at all times?

Are proof of age forms for the delivery of liquor and tobacco completed and signed off?

Are COL team members following safe manual handling procedures?

Are license plates merged in the PDT prior to closing the WAVE? For online crates with 2 license plates (not including a restricted license plate for tobacco/alcohol) ask if WAVE has been closed and online crates are ready for loading into the van.

Has the planner b een filled out for the day prior?

Are all personal belongings stored out of the department?

Are all personal belongings stored out of the department?

Has the planner been filled out from the previous day?

Is all stock stored off the floor?

Is the meat case clean and ticketed?

Were any other concerns raised during the tour?

Are Team members using rolling cages or flat bed trolleys correctly?

Is the Grocery department clear of any slip or trip hazards?

Has the planner been filled out for the previous day?

Has the Store been presented from the night before?

Are all ends and off locations full and tidy?

Which Aisle is being detailed today?

Were any other concerns raised during the tour?

Is Dairy stock within the Use By/Best Before/Sell By dates?

Was the store presented from the night before?

Are Ends Full and Tidy?

Has the planner been filled out the previous day?

Were any other concerns raised during the tour?

Has the planner been filled out from the day prior?

Are Team Members wearing their headsets?

Where any concerns raised during the tour?

Is the Community Board neat and tidy?

Is the front of store clean and weeded?

Is the car park and trolley bay clean?

Is the receiving bay clean and tidy?

Were any other issues raised?