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NWTC Bar Health Check
NWTC Bar Health Check
Jordan Fish

NWTC Bar Health Check

Health Check Audit

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Free NWTC Bar Health Check Checklist

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Information

  • Site:

  • Conducted on:

  • Prepared by:

  • Bartender on Duty:

  • Manager on Duty:

Pest Control

Pest Control

  • Is the bar free from evidence of fruit flies?

  • Is the unit free from all signs of other pest infestation?

External Bar

  • Are all bar menus clean, up to date & well presented?<br>

  • Is all bar furniture clean, chewing gum free & in good condition?

  • Does the 'Shop Window'/Back Bar look correct to a customer? Is everything in the correct place?

  • Is the bar floor (FOH) clean and well maintained?<br>

  • Are all lights in the bar area operational?

  • Is the bar top & bar front clean, dry & chewing gum free?<br>

  • Are the beer taps clean, polished & tight?<br>

  • Are the footrests & skirting boards in the bar area clean, in good condition & free of mop marks?<br>

  • Is the entrance area to the bar clean and in good condition?<br>

Bar Shelves Internal

  • Do all areas that require mesh have it? Is all the mesh clean, dry and cut to the correct size?<br>

  • Are all back bar shelves clean and dust free?<br>

  • Are all back bar bottles, including display bottles clean, dry and dust free? With labels facing forward?<br>

  • Are all pour spouts clean, in good condition & facing the same direction?

  • Are bar mirrors clean and smear free?<br>

  • Is the back bar fully stocked with no obvious gaps? With back bar schematics readily available & being followed?<br>

  • Do all bottles have some kind of stopper (pour spout, cork, champs stopper etc.)?<br>

  • Is all bar lighting in working order? Including lights above the bar & strip lights under stations?<br>

Stations

  • Is the bar floor clean? And well maintained? i.e. no rips?<br>

  • Are all floor mats clean and in good condition?<br>

  • Are all speed rails clean and dry including underneath, behind and sides?<br>

  • Are all ice wells (in & out) clean and dry?<br>

  • Are shelves underneath stations and under plates clean and hygienic?

  • Are Glassware shelves clean & dry?<br>

  • Is all metal frame work including station legs clean?<br>

  • Are all drip mats clean and dry and in full workable condition (no splits, fully stable etc.)?<br>

  • Are all beer drip trays clean and dry?<br>

  • Are all beer nozzles clean & dry & not left in water overnight?<br>

  • Does every beer tap, including the live ales, have the correct nozzle and sparklers where appropriate?<br>

  • Are all bar caddies clean, dry, in good condition and fully stocked? With back up disposables on the bar?<br>

  • Does every station have the correct par level of equipment? In good condition?(see unit par levels)<br>

  • Are all sinks clean and dry? With sealant in condition? (no leaks) with hot and cold running water?<br>

  • Are all soda guns & hoses clean?<br>

  • Are all the holsters & drip trays clean and attached to the bar?<br>

  • Are bin's & bin areas clean & dry? including inside & outside of the bins, the handles & the roof of the bin well?<br>

Fridge And Freezers

  • Are all fridge and freezer fronts clean, polished and smear free including under doors & handles?<br>

  • Are all bar fridges clearly identified and numbered? And these correlate to the due diligence files?<br>

  • Is there a designated working prep fridge?<br>

  • Does every fridge have a schematic?<br>

  • Are the fridges (5°C) & Freezers (-18°C) at the correct temp? (If not is there a PO for repair)<br>

  • Are all fridge seals & doors clean & in good working condition?<br>

  • Fridges:<br>Is the outside clean and dust free including sides and behind?<br>Are the vents and radiator clean and dust free?<br>Is the area behind and underneath clean and debris free?<br>Is the fan cover present, clean and dust free?<br>

  • Do all fridges have working lights with the appropriate filters/covers?<br>

  • Are all interior fridge surfaces clean & dry? Including fan grills & Shelves?<br>

  • Are the shelves levelled correctly with no missing clips, clean and dry and uniformly stocked?<br>

  • Is there evidence that the Stock Rotation Procedure is being used?<br>

  • Are all opened wines (incl. sparking & vermouths) correctly stored with an "open on" date and not been open more than 3 days?

  • Are we 68 all bottle beers, wines or draught? (not on order or communicated to Ops)

  • Are we 68 all "must stock" products? (See must stock list)<br>

Fruit, Purees, Juices & Herbs

  • Are there par levels for fruit ordering? Are the being followed (check detailed stock vs theoretical reduction)

  • Have the fruit chopping boards been replaced within the last 4 months?<br>

  • Is all fresh produce (deliveries & prep) labelled in line with the Date Labelling Procedure?<br>

  • Is the Stock Rotation Procedure clearly on display & being followed? -10 for incorrect labelling, lack of rotation or mouldy produce

  • Is ALL fresh produce stored correctly? Prepped fruit: date labelled in clean sealed colour coded containers & refrigerated when not in station

  • Is ALL fresh produce stored correctly? Puree's date labelled & open puree's refrigerated (no more than one of each open)<br>

  • Is ALL fresh produce stored correctly? Herbs date labelled, including deliveries and all kilner jars clean<br><br>

  • Is ALL fresh produce stored correctly? LV citrus juice stored in the fridge (not in the cellar<br>

  • Is ALL fresh produce stored correctly? Juices in stations date labelled, open juices in the fridge also date labelled.<br>

  • Are there par levels for prep in the bar file? Are these being followed and all correctly date labelled?<br>

  • Are all juices, puree bottles, gommes & prep containers clean & colour coded correctly?<br>

  • Are fruit caddies clean and dry? (should be emptied and cleaned every night)<br>

Equipment

  • Are blenders fully functional, clean & dry in line with the Blender Cleaning Procedure? With lids and good conditioned clothes?<br>

  • Does the blowtorch work correctly? With back up gas canisters?<br>

  • Are the tills & service bar printers clean & dry? Including any screens, units printers & drawers and underneath/behind?<br>

  • Do the bar have ticket spikes for card receipts (1 per till) and 1 ticket spike for service bar?<br>

  • Are any Card Safes clean and operational with no missing keys?<br>

  • Does the bar have a working set of pour test scales?<br>

  • Are the PDQs & chargers clean and operational?<br>

  • Are there spare: PDQ Papers, thermal and paper printer papers? Printer ribbons? & staples?<br>

  • Are these all easily accessible for the bartenders?<br>

  • Does every till have a stapler & calculator?<br>

  • Is one bar sink designated a "Hand wash" sink with sign and liquid soap?<br>

  • Is the centrifuge & citrus juicer clean and in good working order in line with the Juicer Cleaning Procedure?<br>

  • Are the foamers clean & dry (check nozzle for debris) in line with the Foamer Cleaning Procedure? With back up gas cartridges?<br>

  • Is there a green mop, bucket and floor squeegee available, clean and in good condition?<br>

  • Does the unit have a bar utility box with the following available: Bar Rag Scissors

  • Does the unit have a bar utility box with the following available: Brush for filters

  • Does the unit have a bar utility box with the following available: All necessary colours of bar tape

  • Does the unit have a bar utility box with the following available: Pour Test Scales

  • Does the unit have a bar utility box with the following available: Temperature Probe

  • Does the unit have a bar utility box with the following available: Date label gun - labelled BAR

  • Does the unit have a bar utility box with the following available: Back up fridge clips

  • Is there a good quality "hedgehog" for scrubbing glasses?<br>

Bar Back

  • Is all the shelving in the bar back area clean, well organised and correctly meshed?<br>

  • Are any juice or puree bottles clean, renovated and have no existing labelling on them?<br>

  • Are the bar back sinks clean and dry with no build up of fresh produce? (recently scrubbed & u bends clean?)<br>

  • Is the floor clean and dry including under any shelving?<br>

  • Is the Glass Wash Breakdown Procedure displayed (back of house only)?<br>

  • Is each glasswasher: Exterior clean, including the door and on top of the washer?

  • Is each glasswasher: The interior clean including seals, spray arms, sieves and elements?<br>

  • Is each glasswasher:At the correct temperature? (min 55°C wash, min 82°C rinse)<br>

  • Is each glasswasher: Chemicals connected correctly, underneath and behind the washers clean?<br>

Coffee

  • Is the coffee machine clean and operational? Including underneath?

  • Are all group heads clean, debris & burn free including filters & handles? And have the correct baskets available<br>

  • Is all crockery clean and stain free and at the correct par level?

  • Are there: <br>3x Stainless steel jugs (1 small, 1 medium, 1 large)<br>2x Thermometers<br>1x Group head cleaning brush<br>2x Spatulas<br>2x Tamper Mats

  • Is the coffee drawer clean and dry? With a hygienic knock out bar?

  • Is the grinder operational, clean & dry & correctly calibrated?<br>

  • Is there a supply of "Cleanspress" cleaning liquid from UE coffee roasters available for use?<br>

  • Are all teas available for sale?<br>

  • Was there bartender able to pass a coffee litmus correctly?

Glassware

  • Is all glassware clean without stains, lipstick or chips?<br>

  • Is there enough of each glassware on the bar? Check Unit Par Level sheet<br>

  • Non-spec glassware has been taken off the bar? (-10)<br>

  • Is there enough back-up glassware? Check Unit Par Level sheet<br>

Cellar & Ale Management

  • Does the lock on the cellar door work and was it locked on arrival? And free from obstruction?<br>

  • Does all lighting in the cellar work?<br>

  • Is the correct Health & safety & procedural notices up on display <br>

  • Are all the cooling fans clean, dust free and operationally sound? Including behind? With the cellar at 10-13°C?<br>

  • Are the cellar floor & walls clean and dry? Including behind & under the remote coolers, the ales & post mix machine?<br>

  • Is all stock stored safely off the floor, well organised and being rotated correctly (-10 for anything out of date)?<br>

  • Is the stock holding levels appropriate for site? Is the available space being utilised?<br>

  • No products stocked that are not on the brand stocking policy<br>

  • Are all gas cylinders chained up and safe or at least laid flat if empty in line with the Gas Storage Procedure?<br>

  • Are all cellar shelves clean, dry & dust free including brackets?<br>

  • Is the post-mix cooler clean & full operational including shelves? Is the coolant filled to the correct level?<br>

  • Is all PPE available? Must have the unit name on each item!

  • Are all kegs/barrels stored safely and within best before date?<br>

  • Is the crushed ice machine: <br>Clean & operational?<br>exterior & interior clean? Including filters, run off trays & shut off valves?<br>Ice machine cleaning record filled out & signed by a manager?<br>

  • Is the cubed ice machine: <br>Clean & operational?<br>exterior & interior clean? Including filters, run off trays & shut off valves?<br>Ice machine cleaning record filled out & signed by a manager?<br>

  • Is the Ice Machine Cleaning Procedure clearly displayed?<br>

  • Are the ice machine scoops and stored hygienically<br>

  • Does the unit have the correct BLUE ice bin for transporting Ice?<br>

  • Cask Equipment: Hard Pegs

  • Cask Equipment: Soft Pegs

  • Cask Equipment: Appropriate Gas Wrench

  • Cask Equipment: Tap Brush

  • Cask Equipment: Dip Stick

  • Cask Equipment: Chalk Pens

  • Cask Equipment: Hops Strainers

  • Cask Equipment: Mallet

  • Is the cleaning vessel for line cleans present, clean and dry & in good condition?<br>

  • Is there a cleaning record for both keg and casks fully filled out and signed by a manager?<br>

  • Are all cask taps & keg couplers (including spare parts) present clean and dry (not left to soak in cleaning solution)

  • Is all the racking for the ales clean & dry? & all still utilised wherever possible (i.e. no empties unless waiting for delivery)<br>

  • Are all casks marked correctly marked with their Stillaged, Vented & Tapped times/dates<br>

  • Is the cellar free from empty kegs and is the number of empty kegs on site acceptable?<br>

  • Is the cellar drain in a reasonably clean condition and free from obstruction?<br>

  • Are the spirits cupboards secure & well organised?<br>

  • Are all fob chambers & Cask ale lines visibly clean? Do the beers taste fresh served from the main bar taps?<br>

  • Any overflow tubs clean and dry?<br>

  • Are the floor and walls of the ale fridge clean and dry?<br>

  • Are all chemicals stored correctly in line with the Chemical Storage Procedure? And are all necessary chemicals present?

Staff

  • Is the bartender in a clean, ironed uniform? Including on their marks?<br>

  • Could the Bartender pass a full pour test? Including 2 bottle pouring & prosecco pour?<br>

  • Could the bartender pass a spot spec test?<br>

  • Could the bartender pass a verbal core manual test?<br>

  • Could the bartender talk through cask ale management? How to still vent and tap casks?<br>

  • Could the bartender talk through cask ale management? How to put casks to sleep and wake them up? What do hard & soft pegs do?<br>

  • Could the bartender talk through cask ale management? How to change a keg, a cask and change a gas canister?<br>

  • Could the bartender talk through cask ale management? The correct gas to the correct product?<br>

  • Could the bartender talk through cask ale management? Difference between keg and cask beers?<br>

  • Could the bartender talk through cask ale management? How to use the keg winch?<br>

  • Could the bartender talk through cask ale management? What casks ales do we have and where are they from?<br>

  • Recommend me a Lager Beer and Country of Origin?

  • ABV?

  • Fact or Tasting Note?

  • Recommend me a IPA/Wheat/Blonde Beer and Country of Origin?

  • ABV?

  • Fact or Tasting Note?

  • Recommend me a Trappist Beer and Country of Origin?

  • ABV?

  • Fact or Tasting Note?

  • Recommend me a Dark Beer and Country of Origin?

  • ABV?

  • Fact or Tasting Note?

  • Recommend me a Cider and Country of Origin?

  • ABV?

  • Fact or Tasting Note?

  • Did the bartender know the correct procedure when a guest is allergic to something?<br>

  • Did the bartender demonstrate good knowledge of NWTC beers (ABV, price, brewer location & tasting notes for PB & PPA)<br>

  • Could the bartender talk you through any incentives?

  • Bonus point for being able to tell about the prizes (1) & product knowledge (2)<br>

Paperwork

  • Is the bar procedures file accessible to bartenders?<br>

  • Are there current cocktail and top 100 specs in the Bar Procedure File?<br>

  • Are there current beverage specs & coffee manual in the Bar Procedure File?<br>

  • Are the Bar Weekly diligence files being followed and on a clipboard?<br>

  • Is PPE usage correctly recorded in the weekly sheets?<br>

  • Are the Bar History files available in the office with at least 3 months completed paperwork signed by the GM? (-10 points if not signed by a manager)<br>

  • Is the Bar Weekly diligence signed off by a shifty and countersigned by a manager?<br>

  • Are all pour tests signed by a manager/IST?<br>

  • Are all delivery notes signed by a manager?<br>

  • Are the bar floats tagged & details matching the bar float sheets?<br>

  • Are the current HO communications in the Bar Procedure File & up on staff noticeboards?<br>

Personel File

  • Employee Name:

  • Does the file include: Employee Details Sheet

  • Does the file include: Application Form

  • Does the file include: Composite Contract

  • Have they returned the staff copy of contract employment?

  • Does the file include: Stakeholder Pension

  • Does the file include: Weights & Measures

  • Does the file include: Cash & Keys

  • Does the file include: Induction Checklist

  • Does the file include: Coshh Training Form

  • Does the file include: Auth. to deduct wages

  • Does the file include: Fire Procedure

  • Does the file include: Staff handbook sign off sheet

  • Does the file include: Workbooks or evidence of training

  • Does the file include: Copy of Passport

  • Does the file include: Manual acceptance record

  • Does the file include: Uniform sheet

  • Does the file include: Allergen info sheet

  • Does the file include: Food handlers declaration

  • Does the file include: Health questionaire

  • Does the file include: Training disclaimer

  • Does the file include: Re-training policy

  • Does the file include: Licensing fact sheet

  • Does the file include: Cocktail policy

  • Does the file include: Bar procedures & knife skills

  • Does the file include: Bar tab procedure

NWTC Bar Health Check
Jordan Fish

NWTC Bar Health Check

Health Check Audit

Use this Template
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.

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