Title Page

  • Document No.

  • In House BOH CQSMA

  • Client / Site

  • Conducted on

  • Prepared by

  • Location

Critical Focus

  • There is no deliberate re-day dotting, OOD food or beer noted?

  • There was no fire exits locked or obstructed?

  • There was no evidence of any cross contamination?

  • There was no systematic failings with the weekly fire alarm tests, emergency lighting checks, daily fire checks and fire training records recorded in the DMLB?

  • There were no spirits found to be without an adequate seal?

  • The staff room was not clean and tidy?

  • Are the pub actively managing any pest control issues and have all recommendations from the last pest control reports been completed?


  • Are all staff adhering to the uniform policy, including the awareness and use of PPE?

  • Are all pub communication messages up to date?

  • Is the daily shift planner displayed with appropriate breaks assigned?

  • Is there evidence of pre-shift briefings in place?

  • Is the current week and two full weeks rota displayed?

Kitchen Equiptment

  • Are all walk-in fridges and freezers clean?

  • Are all service fridges clean?

  • Are all high level areas clean?

  • Are the equipment wheels and casing clean?

  • Are the Grills clean?

  • Are the Fryers clean?

  • Are the Pot Wash and Sink areas clean?

  • Is the Chip Scuttle clean?

  • Is the Mealstream clean?

  • Are the Contact Points clean?

  • Are the Microwaves clean?

  • Is the Clam Griddle clean?

Kitchen General

  • Are the kitchen work surfaces and shelving clean?

  • Are the kitchen walls clean?

  • Are the kitchen floors clean?

  • Was there a "clean as you go" regime in place?

  • Are two working probes and Sanitiser wipes available, clean and in use?

  • Are all temperature controls in place and documented?

  • Oil management practices implemented?

  • Is all food stored and handled correctly?

  • Is all food labelled correctly?

  • Is the automatic generated prep list up to date with adequate defrost out?

  • Other non specified equipment clean?

  • Is the Kitchen Card available and completed accurately?

  • Hot Holding plan up to date and followed?

  • Are all stock control measures in place?

  • Energy efficiency and fire up guide in place and adhered to?

Bar Area

  • Are the ice handling guidelines in place?

  • Is the Ice Machine cleaned as per SOP?

  • Are all glass washers clean, well maintained and contain sufficient chemicals?

  • Is the Emergency Response Plan available and up to date?

  • Are all opened spirits within their BBF date?

  • Coffee Machine cleaned daily?

  • Bar area clean and well presented?

  • Glasswash area clean and tidy?

  • Draught products dispensed in line with perfect serve training?

  • Are all opened spirits labelled accordingly?

Cellar Area

  • Is the stock rotation in place in the cellar?

  • Are all stock lines in the cellar within their BBF date?

  • Is the cellar equipment clean and well maintained?

  • Are the cellar walls and floors clean?

  • Line cleaning plan up to date and in DMLB?

  • Lines cleaned as per SOP?

  • Was the cellar well organised?

BOH Areas

  • All entrances, including rear, well presented, clean and well maintained?

  • SOPs embedded throughout pub?

  • Are BOH corridors, staff toilets and staff room clean and tidy?

  • Hand wash basins fully stocked, clear from obstruction, clean and signage displayed?

  • Is the bin area clean and tidy and all recycling in place?

  • BOH secure?

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