Title Page

  • Store Number

  • Store Name

  • Date and Time

  • Evaluator

  • Store Manager

  • Manager In Charge

  • Franchisee

  • Location

Food Safety Section

  • Refrigeration and proper temperatures maintained

  • Products within shelf life

  • Proper hand washing procedures

  • Sanitation procedure followed

  • Proper cooking temperatures of food

  • 4-6 weeks pest control service in place

Great/Remake

  • Rim

  • Size

  • Portion

  • Placement

  • Bake

  • Size

  • Specify

  • Crust

  • Specify

  • Toppings

  • Comments

Product Section

  • Dough properly managed

  • Bread products properly prepared

  • Approved products and procedures

  • All sides properly prepared

  • Adequate PRP to handle expected sales volume

Service

  • Average Delivered Time

  • Late Deliveries Over 45 Minutes

  • Single Bag Runs%

  • Score out of 25 available points

  • Service Manipulation Threshold

  • Order Take Time >6 min (>10%)

  • Load Time 0-1 (>25%)

  • Negative Wait (-2 to 0 >15%)

  • OTD <5 Minutes (>5%)

  • Runtime 0-5 (>5%)

  • Runtime 0-10 (>15%)

  • Instore Timed Orders (>5%)

  • Reassigns (>5%)

  • Average Delivery Time Inaccuracies

  • % Singles Inaccuracies

Brand Image

  • Team Members in Proper Uniform Attire

  • Store interior clean and in good repair

  • Customer area and view clean and in Good Repair

  • Outside entry are clean

  • Baking equipment approved, clean and in good repair

  • Delivery bags clean, functioning, in good repair

  • Grooming Standards Maintained

  • Signage & Menu current, displayed correctly, clean & good repair

  • Walk-in cooler clean and working properly

  • Makeline approved, clean and properly working

  • Delivery vehicles represent positive brand image

Safety and Security

  • Drivers making drops, not exceeding £15 or €50

  • Caller ID Working and Security Call Backs Made

  • Safe utilized, secured and working

  • Front till in compliance - No more than £100 or €200

  • Safety belts/equipment in use and driving safely

Extremes

  • Dough: sheeted in use/Extremely under proofed/Expired by 5+ days

  • Dating: Multiple expired products: 5+ items/Redating/Expired 5+ days

  • Temperatures: makeline/Cold Cooler + 8°C (5°C in ROI)

  • Other Extreme

  • Extremely Dirty store/store in disrepair

  • Extreme Uniform/Grooming issues

  • Rodents, Insects and Pest Control - this is automatically applied if question scored in Food Safety Section as Extreme

Temperatures

    Bin <5°C Cabinet<4°C Walk In<3°C Coke<8°C Ice Cream> -16°C
  • Extra Units

Sign Off

  • Name and Signature

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.