Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

  • Is the forecourt & surrounding area clean and presentable?

  • Is the forecourt litter free?

  • Is the forecourt weed free and around the curb area?

  • Is the forecourt cigarette butt free?

  • Is the bin surround clean and presentable?

  • Have bins been empty recently ?

  • Are the pump,islands & canopies clean & presentable?

  • Is the kids area clean and well maintained?

Category: 2 : external signage

  • Are current pump toppers / nozzad In position?

  • Are the A boards present & presentable ?

  • Have they the promotion messages current to cycle?

  • External brand signage clean and in good repair?

Category: Section 3: external others

  • Are the fire extinguishers full serviced and in a suitable position?

  • Is the solid fuel area stocked and tidy?

  • Are the windows clean and clutter free?

  • Is the Waste management bin area clean and tidy?

Category: section 4 : External services

  • Is the air, water and vacuum machine functional?

  • Is the car wash area functional ?

  • Is the car wash area clean?

  • Is there a disclaimer in place ?

Category: section 5: internal signage.

  • Are the shelf labels present and correct?

  • Current promotions in position with appropriate signage?

Category : Section 6 : internal retail.

  • Are the shelves clean?

  • Is the ATM in operation?

  • Has the shop been merchandised correctly ?

  • Is all signage applegreen branded?

  • Is there signs of stock rotation and in date in the Chilled section?

  • Is there signs of stock rotation and in date in date in this section Minerals?

  • Is there signs of stock rotation and in date this section Ambient?

  • Is there signs of stock rotation and products in date in this section Confectionary/crisp bay?

  • Are the lights working on the chillers?

Category: Section 7 : Customer service.

  • Are staff engaging effectively at the till?

  • Are staff engaging effectively at food counter ?

  • Are loyalty cards being offered/swiped?

  • Evidence of upsell at the till?

  • Evidence of upsell at food counter?

Category: section 8 : shop and general.

  • Are the staff members adhering to the uniform policy?

  • Is the shop HACCP/Hygiene book in full use and signed off?

  • Is suitable music being played (applegreen radio where applicable) & is it a suitable volume ?

  • Is the fire book & safety statement present?

  • Are the pest control records present?

  • Is there an anti slip mat at the door and is it clean and free of debris?

  • Is all stock on the shop floor being attended too?

  • Are the floor edges clean?

  • Is the eating area clean & presentable?

  • Is the kids play area clean and well presented ?

Category : section 9 : Stockroom

  • Is the stock room door closed?

  • Is the stock room clean and tidy?

  • Is the stockroom floor clear?

  • Is the internal door code changed every 6 months?

Category: Section 10 :Burger king.

  • Does this site have a Burger King ?

  • Is the HACCP book present and completed?

  • Is the raw meat stored correctly (separate to cooked and ready to eat)?

  • Is the correct best before date label on the shake machine?

  • Are all products and ingredients within use by dates?

  • Is the floor clear of litter & dirt?

  • Are correct meat tongs available ?

  • Is the storage area clean & signs of stock rotation?

  • Is there a bin, soap,sanitizers & paper to turn off sink at hand wash sink?

  • Have the staff the correct Burger King uniform & name badge?

  • Are the employees schedule in place?

  • Fridge/freezer clean, tidy and food in date?

  • Is the sanitizer strength correct in containers?

  • Is the kids play area clean and well maintained?

  • Is the last transaction time less than 2.5 minutes?

  • Is the projected sales sheet completed?

  • Are the teams aware of the goals for the day?

  • Had the waste sheet been completed?

  • Swab test:

  • Prove test(hot meal)

  • Probe test enter temperature (hot meal)

  • Is allergen information available ?

Category : Section 11 :Chopstick.

  • Does this site have a Chopstix?

  • Is the raw meat stored correctly?

  • Are all products and ingredients with in use by dates?

  • Are the designated areas and colour coded tools being used for raw, cooked meat and veg prepping?

  • Swab test

  • Is the digital probe clean and functional?

  • Probe test Bain Marie 1 : product

  • Are hot food temperatures taken and recorded at least every 2 hours?

  • Probe test Bain Marie 1 : product 2

  • Probe test Bain Marie 2 : product 1

  • Probe test Bain Marie 2 : product 2

  • Is the general appearance of the hot display clean/inviting and well lit? Very important all light bulbs are functional and area clean in each of the Bain Marie ?

  • Hot water, blue towel and soap available in the front area and back kitchen ?

  • Service area are walls, floor , counter, mineral fridge, chef fridge and wok station clean?

  • Back kitchen: are walls, floor, prep tables, sinks, rice cookers and all other equipment clean?

  • Is the walk in fridge & freezer clean & tidy, floor clear of items and well lit, food in date?

  • Are all staff wearing adhering to uniform policy ?

  • Are all staff washing hands regularly?

  • Are all staff wearing clean Chopstix approved uniform?<br>( red polo shirt, hat, name badge, black chef jacket, hat and apron, name badge)?

  • Is HACCP book filled in?

  • Is allergen information readily available ?

Category : section 12 : Subway

  • Product labeling & rotation <br>Are all products including defrost products carry all of the necessary labelling information(date,time,initials)?

  • Is the digital probe clean , functional?

  • Cold food temperatures records<br>are temperatures taken at least twice every day and recorded on the temperature log?

  • Hot food safety temperatures records? <br>Are the temperature taken at least twice everyday and recorded on the temperature log?

  • Probe test <br>Hot meatballs__________

  • Are the walk,floors,counters,menu boards, lighting, sandwich/hot units, microwave, oven and other equipment clean in the service area?

  • Hot water, blue towel & antibacterial soap available at the front and back area?

  • Is the walk in fridge/freezer clean, tidy, floor clear of items and well lit?

  • Are the cleaning logs done up/ signed off by Staff ?

  • Are all staff wearing clean subway and approved black polo shirts/aprons, black trouser, black shoes, name badges and hats?

  • Are all staff adhering too applegreen uniform policy?

  • All ingredients and products prepped and available to serve?

Category : Section 13 : Coffee area.

  • Is the coffee area clean?

  • Is the hopper correctly filled/clean ?

  • Is the coffee A4 price menu in the holder & fully visible?

  • Are milk based products to standard?

  • Does the americano taste good?

  • Is the coffee packaging correct?

  • Are condiments available?

  • Is the pastry priced?

  • Is the pastry stand present,clean and full?

  • Pastry for €1 available ?

  • Is the milk present, fresh and with in use by date?

  • Allergen information available?

Category : Section 14 : The Bakewell

  • Are the menu boards present?

  • Is the general appearance of the hot & cold display clean/inviting & well lit?

  • Is the walk in fridge clean, tidy, floor clear of items and well lit?

  • Is the walk in freezer clean, tidy, floor clear of items and well lit?

  • Is the floor under the equipment & edge clean?

  • Is the general area clean?

  • Were tongs/serving spoons used?

  • Are the counter surfaces clean/wiped down?

  • Is the deli bin correct, clean and functional?

  • Are only approved chemicals and cleaning equipment being used?

  • Is a visitor cost and hat present ?

  • Are all Staff wearing name badges?

  • Are the staff in a recognisable uniform is it clean and laundered?**

  • Are the Staff wearing hats hairnets (all hair must be covered)

  • Hot water, blue towel & anti bacterial soap available?

  • Are the staff changing gloves regularly and washing hands between changes?

  • Are all staff adhering to uniform policy?

  • Is the company policy to have no personal items in deli are being adhered to?(I.e. Handbags, mobile phones etc)?

  • Is the raw meat stored correctly (if present)?

  • Grease trap clean?

  • Is the finished product presentable?

  • Are all bakery products price labelled?

  • Are key products displayed & well presented according to time of day?

  • Are condiments available (sugar, stirrers, milk etc)?

  • Allergen information available ?

  • A5 offer messages on top of counters ?

Category : Section 15 : Barista coffee area

  • Does this site have Barista coffee area?

  • Is the coffee area clean?

  • Is the Barista coffee priced menu displayed?

  • Is the cappuccino to standard?

  • Does the Americano taste good?

  • Are all condiments available for the customer?

  • Are key pastry products displayed according to time of day? ( croissants and pastries in the AM and doughnuts in the PM)?

  • Is all pastry priced?

  • Is the pastry display clean and full?

  • Allergen information available ?

Category :Section 16 :The bakewell HACCP Book

  • Do you want to include the Bakewell HACCP assessment ?

  • Is Bakewell HACCP book present & completed /spare book?

  • Is the probe clean, functional and within calibration?

  • Hot meat product 1?

  • Hot meat product 1 tested

  • Hot meal product 2

  • Hot meal product 2 tested.

  • Cold meat___________

  • Cold meat product tested

  • Are there Day dots on bowls?

  • Are they Day dots on chiller items?

  • Are all products and ingredients within use by dates?

  • Are the CCPS in place?

Category : Section 17 : Costa/Lavazza

  • Is the floor clean?

  • Are the surfaces clean?

  • Milk based products made to standard?

  • Does the Americano look and taste good?

  • Are the food displays full and nicely arranged?

  • Additional extra (marshmallow and syrups) are available?

  • Appropriate condiments available ( stirrers, brown, & white sugar, choc shaker, milk container and napkins)

  • Correct crockery, take away cups and lids are available clean and undamaged?

  • All signage in place: price labels , offers and allergens?

  • Is the seating area clean & presentable?

  • Is allergen information readily available ?

Category: Section 18 Costa/Lavazza back of house.

  • Include Costa/Lavazza back of house in this section?

  • Is the floor clean?

  • Is the food fridge clean?

  • Is the milk fridge clean?

  • Is the shelving organised and FIFO rule allowed?

  • Are the chemicals correct?

  • Are the mop/brush colour coding in place?

  • Are the mop heads clean and hanging to dry,and are the mop buckets empty?

Category : Section 19 : health and safety.

  • Are daily/weekly/monthly checks complete?

  • Add Sea change safety statement - signed by all Staff?

  • Sea change JSA progress evident?

  • Sea change CSA board active and up to date?

  • Are fire map/safety statement/tank map all displayed?

Category : Section 20 : RRAI code.

  • Display compliance?

  • Are staff briefing books/posters in place?

  • Are floor posters in place ?

  • Till display surround in place ?

Category: Section 21 : Site security

  • Are safe locked access areas closed ?

  • Are cameras functioning correctly?

  • Evident security culture on site?

  • Are safe keys/store keys managed?

  • Are perimeter alarms set correctly?

  • Are key holders list correct ?

  • Are keys removed from cash drawers?

  • Are the alarm codes/ digit locks changed quarterly?

  • Are the staff wearing mobile panic alarms?

  • Is MTS key holder list up to date?

  • Key in cash drawer?

Category : section 22: Toilets

  • Is there soap/toilets roll/drying facilities in place ?

  • Is there cleaning records in place and on display ?

  • Are the showers clean and tidy?

  • Are the sanitary boxes provided ?

  • Is the toilet area generally clean and smelling fresh?

  • Is the floor clean and dry?

  • Is the toilet & baby changing mat clean and smelling fresh?

  • Is there a nappy bin provided ?

Category: section 23 : Sluice room

  • Clean sink?

  • Are the cleaning logs up/signed off by staff?

  • Is the floor & room area clean and free of items?

  • Are the chemicals correct ?

  • Are the mop heads clean and hanging to dry,and are mop buckets empty?

  • Is there a mop/brush colour coding system in place?

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.