Title Page

  • Site being conducted

  • Conducted on

  • Prepared by

  • Location
  • Visit Summary

COMPLIANCE

  • What is your average 3-month rolling compliance score for Kitchen?

EVIDENCE OF PURCHASING

  • CAMPBELLS BRO. STEAKS

  • SAUCES - PEPPER & POMODORO

  • PUDDINGS - NY CHEESECAKE, STICKY TOFFEE & CHOC BROWNIE

  • 10 YEAR OLD BALSAMIC & MERLOT

  • KOFFMANNS CHIPS / FRIES

  • HOUSE OF LORDS BBQ SAUCE

  • Are all products being stocked for the Bar?

EVIDENCE OF PURCHASING

  • EVERLEAF

  • FROBISHERS

  • LONGBOTTOM TOMATO JUICE

  • FRANKLINS & SONS

  • LUSTRE

  • MUSETTI COFFEE

  • EHO scores on the doors result

  • Latest report available on site

GUEST EXPERIENCE

  • Restaurant Ambiance correct for time of day?

  • Pre & Post shift briefs happening daily?

  • Opening and closing checks completed and recorded?

  • NPS score over last 28 days - NPS is over 40

  • Online reviews for the last 28 days - 80% or higher

  • Amount of feedback collected over last 28 days - 40 pieces of feedback

  • External Menu on display & correct?

  • Lobby clean, tidy and welcoming?

  • The team able to talk through the guest journey and/or demonstrate it?

  • Are all guest toilets available, signage visible, clean, fresh and well stocked?

  • Marketing collateral correct, clean and available?

BRAND STANDARDS

  • Are internal brand audits being carried out?

  • Are all menus correct & well presented?

  • Is the Restaurant set as per brand standard?

  • Is the table set-up correct for the Brand / Concept?

  • Music - On & at correct level for time of day and to brand standard?

  • Staff presentation - Team presented as per brand standards?

  • All artwork is correct, and covered within the brand design manual?

  • Is all CCG as per Brand standards / Concept?

  • Is all signage inside and out, clean and presentable?

  • Are all tables, chairs and booths to good repair and are all cleaned to a good standard?

  • Are all floors clean and tidy, hoovered, brushed and/or mopped?

TRAINING

  • E-learning - Are all compliant modules completed, Health and Safety, Food Safety, Licencing, Food Allergens, Fire, Martyn's law.

  • E-learning - Certificates and/or training summary available to view

  • 2 x of the Management team to achieved level 3 food safety certificate or higher

  • Coffee Training to be competed by coffee supplier within the last 12 months

BAR STANDARDS

  • Is the correct coffee partner being served to the correct standard of concept?

  • Cocktails made to brand standard with correct ingredients?

  • Is back bar, clean tidy and presentable?

  • Are fridges fully stocked, front facing and fridges all working?

  • Are all products as per menu available? inc. cocktail mixers

  • Is the customer journey used within the bar area for guests?

  • Evidence of Coffee machine service and boiler inspection?

  • Is the ice machine clean? is the ice scoop kept in water with sanitiser?

  • Is the glasswasher machine clean? Chemicals topped up?

  • Is all the correct glassware and CCG in use in bar area?

PAPERWORK & SAFETY

  • Is there a food safe management system in place?

  • What system is in place to manage food saftey?

  • Can you be shown records from previous weeks shown and is it completed?

Is everything covered within the the food safety system?

  • Fridges & Freezers Temp checks

  • Reheating and cooked records

  • Cooling foods

  • Hot and Cold held food

  • Probe calibration

  • Delivery checks

  • Signed off by Kitchen team and Ops or GM

  • Opening and Closing checks

  • Wastage

  • Is everything covered within the the food safety system?

  • Dishwasher cleanliness and Rinse temp checks?

  • Is the BWH Portal being used and team poster available?

  • A copy of the latest newsletter shared with the team and/or printed for them?

  • Evidence of pest control monthly inspections?

  • Evidence of extractor cleaning in the last 6 months?

  • Is COSHH sheets available and all kept in locked cupboards/cabinets?

  • PPE in place and correct?

  • Is the correct & up to date allergies matrix available for staff and guests?

KITCHEN STANDARDS

  • Are all Fridges to a high standard of cleanliness, food safety being followed, Stock Rotation etc?

  • Are all Freezers to a high standard of cleanliness, food safety being followed, Stock Rotation etc?

  • MPW branded grease proof paper and lemon wraps in use?

  • All Prepared products and items made to spec?

  • Signs of tasting happening within the kitchen? Salt & Pepper available on sections?

  • All MEP in place and ready?

  • Team presented as per brand standards?

  • Are all hand wash sinks clean with a supply of soap and hand drying materials?

  • Walls, Floor and Celling all in good repair?

  • Equipment in kitchen is all clean and in good working order? Fryers oil is changed regularly?

  • Table legs, wheels and benches are all clean and to good repair?

  • First Aid kits are available, well stocked and within date?

  • Food prep and Utensil sinks separate and all sinks/taps are clean with no build-up of grime?

  • Bin area clean, tidy and no lids open?

  • Cleaning equipment present, clean and right to use?

  • Are dishwashers clean and free from grime inside and outside?

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.