Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

EXTERNAL AREA

1.0 External General

  • Is the forecourt & surrounding areas clean & presentable? Free from weeds, cigarettes and litter.

  • Are there bins present/applegreen frogs?

  • Have they been emptied recently?

  • Are the bins clean & tidy?

  • Are the pumps, islands & Canopies clean & presentable?

  • Is the kids play area clean and well maintained?

2.0 External Signage

  • Are current pump toppers/Nozzad in position?

  • Are the A Boards present & presentable?

  • Have they the promotions/messages current to cycle?

  • External brand signage clean and in good repair?

3.0 External Other

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

  • Is the solid fuel area stocked, tidy and priced?

  • Are the windows clean and clutter free?

  • Waste management bin area neat & tidy?

4.0 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 where applicable?

INTERNAL AREA

5.0 INTERNAL SIGNAGE

  • Are the Shelf Edge Labels present and correct?

  • Current Promotions in position with appropriate signage?

6.0 INTERNAL RETAIL

  • Are the shelves clean?

  • Is the ATM in operation?

  • Has the shop been merchandised correctly?

  • Is all signage Applegreen branded?

  • Is the stock within shelf life and signs of rotation - CHILLED?

  • Is the stock within shelf life and signs of rotation - MINERALS?

  • Is the stock within shelf life and signs of rotation - AMBIENT?

  • Is the stock within shelf life and signs of rotation - CONFECTIONERY/CRISP BAY?

  • Are the lights working in the chillers?

CUSTOMERS SERVICE

7.0 CUSTOMERS SERVICE

  • Are staff engaging effectively at till?

  • Are staff engaging effectively at Food Counter?

  • Are Loyalty Cards being offered/swiped?

  • Is there evidence of upsell at the TILL?

  • Is there evidence of upsell at the FOOD COUNTER?

SHOP & STOCK ROOM

8.0 SHOP GENERAL

  • Are the staff members adhering to the uniform policy - TROUSERS?

  • Are the staff members adhering to the uniform policy - SHOES?

  • Are the staff members adhering to the uniform policy - NAME BADGES?

  • Are the staff members adhering to the uniform policy - POLO SHIRT?

  • Is the Shop HACCP/Hygiene Book or KELSIUS in full use and signed off?

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

  • Is the Fire Book present and up to date?

  • Are there 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 to?

  • Is the eating area clean & presentable?

  • Is the kids play area clean & well maintained?

9.0 STOCKROOM

  • Is Stockroom Door Closed?

  • Is Stockroom Clean and tidy?

  • Is Stockroom Floor Clear?

  • Is Internal Door Code changed every 6 months?

COFFEE CART

  • 13.0 Does this site have a coffee cart?

  • Is the coffee area clean?

  • Is hopper correctly filled/ clean?

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

  • Milk based drinks are made to standard?

  • Does the black coffee taste good?

  • Is the Coffee packaging correct?

  • Are condiments available?

  • Is the Pastry Priced?

  • Is the Pastry Stand Present, Clean & Full?

  • Pastry for €1 available? (This can be N/A if the sites are not advertising the €1 offer)

  • Is milk present?

  • Is allergen information available?

BARISTA COFFEE AREA

  • 15.0 Does this site have a Barista Coffee Area?

  • Is the coffee area clean?

  • Is the barista coffee price menu displayed?

  • Is cappuccino to excellent standard?

  • Does the black coffee 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 & doughnuts in the pm)

  • Is all pastry priced?

  • Is the pastry display clean and full?

  • Allergen information available?

THE BAKEWELL

  • 14.0 Does this site have a Bakewell?

  • Swab Test Area: GREEN <br>(Please note area swabbed)

  • Are the menu's 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 & 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's coat & hat present?

  • Are all staff wearing name badges?

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

  • Are the staff wearing hats and hairnets (all hair must be covered)?

  • Hot Water, Blue Towel & unscented Antibacterial Soap available?

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

  • Staff are NOT wearing jewellery, false/gel nails, false eyelashes or heavy make up?

  • Are there any personal items behind deli (i.e. handbags, mobile phones etc.)

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

  • Is the 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.)

  • Is allergen information on display?

  • A5 offer messages on top of counters?

THE BAKEWELL HACCP

  • 16.0 Does this site have a Bakewell?

  • Is Bakewell HACCP Book/KELSIUS present & completed?

  • Is the probe clean, functional and within the calibration date? Is the calibration cert available?

  • Temperature Probe Check: Hot Meat Product ≥63C<br>(Please note temperature)

  • Temperature Probe Check: Hot Meat Product ≥63C<br>(Please note temperature)

  • Temperature Probe Check: Cold Meat Product 0-5C<br>(Please note temperature)

  • Are there day Dots on all bowls?

  • Are there day dots on chiller items?

  • Are all products and ingredients within use by dates?

  • Are the CCP's in place?

  • Is allergen information on display?

LAVAZZA

  • 17.0 Does this site have a LAVAZZA?

  • Is the HACCP control book being filled in?

  • Are staff washing hands regularly?

  • Is the floor clean?

  • Are the surfaces clean?

  • Milk based drinks are made to standard?

  • Does the Americano look and taste good?

  • Are the food displays full and nicely arranged?

  • Additional extras (marshmallows and syrups) are available?

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

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

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

  • Is the seating area clean & presentable?

  • Allergen information available?

  • Does LAVAZZA have a back of house?

  • Is the floor clean?

  • Is the food fridge clean?

  • Is the milk fridge clean?

  • Is the shelving organised and FIFO rule is followed?

  • Are the correct chemicals being used in labelled bottles?

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

COSTA

  • 17.0 Does this site have a Costa?

  • Is the HACCP control book being filled in?

  • Are staff washing hands regularly?

  • Is the floor clean?

  • Are the surfaces clean?

  • Milk based drinks are made to standard?

  • Does the Americano look and taste good?

  • Are the food displays full and nicely arranged?

  • Additional extras (marshmallows and syrups) are available?

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

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

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

  • Is the seating area clean & presentable?

  • Allergen information available?

  • Does Costa have a back of house?

  • Is the floor clean?

  • Is the food fridge clean?

  • Is the milk fridge clean?

  • Is the shelving organised and FIFO rule is followed?

  • Are the correct chemicals being used in labelled bottles?

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

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

BURGER KING

  • 10.0 DOES THIS SITE HAVE A BURGER KING?

  • Is the HACCP book present & completed?

  • Is 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?

  • Are staff washing hands regularly?

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

  • Are the employee schedules in place?

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

  • Is the sanitizer strength correct in containers?

  • Is the kids play area clean & well maintained?

  • Is the transaction time less than 2minutes 30seconds?

  • Is projected sales sheet completed?

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

  • Has the waste sheet been completed to date?

  • Swab Test Area: GREEN <br>(Please note area swabbed)

  • Is allergen information readily available?

SUBWAY

  • 12.0 Does this site have a Subway?

  • Is the HACCP book present & completed?

  • PRODUCT LABELING & ROTATION Are all products including defrost products carry all of the necessary labelling information (date, time, initials)?

  • Are all products and ingredients within use by dates?

  • Is the digital probe clean, functional?

  • COLD FOOD TEMPERATURE RECORDS, are temperatures taken at least twice every day and recorded on the temperature log?

  • Temperature Probe Test Cold Counter: Pass 0-5C<br>(Please note temperature)

  • HOT FOOD SAFETY TEMPERATURE RECORDS, are temperatures taken at least twice every day and recorded on the temperature log? Meatball temperatures to be recorded every 2 hours.

  • Temperature Probe Test: Hot Meat Product 1. Meatballs: Pass ≥63C<br>(Please note temperature)

  • Swab Test Area: GREEN <br>(Please note area swabbed)

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

  • Are staff changing gloves regularly and washing hands as much as possible?

  • Is allergen information readily available?

  • Are the walls, floors, counters, menu boards, lightening, sandwich/hot units, microwave, oven and other equipment clean in the service 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 wearing clean subway approved black polo shirts, aprons, black trousers, black shoes, name badges and hats?

  • Staff are NOT wearing jewellery, false or gel nails, false eyelashes?

  • Are all ingredients and products prepped and available to serve?

CHOPSTIX

  • 11.0 Does this site have a Chopstix?

  • Is Kelsius completed?

  • Is the raw meat stored correctly?

  • Are all products and ingredients within use by dates?

  • Swab Test Area: GREEN <br>(Please note area swabbed)

  • Is the digital probe present, clean and functional?

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

  • Temperature Probe Test: Bain Marie 1: Product ≥63C <br>(Please note temperature)<br>

  • Temperature Probe Test: Bain Marie 2: Product ≥63C <br>(Please note temperature)<br>

  • Is the general appearance of the hot display clean/inviting and well lit? very important if all light bulbs are functional and area around 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?

  • Staff are NOT wearing jewellery, false/gel nails, false eyelashes or heavy make up?

  • Are all staff washing hands regularly?

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

  • Is allergen information readily available?

FRESHII

  • Does this site have a FRESHII?

  • Is the HACCP book present & completed?

  • Are all products and ingredients within use by dates?

  • Is the digital probe clean, functional?

  • COLD FOOD TEMPERATUE RECORDS, are temperatures taken at least twice every day and recorded on the temperature log?

  • Probe Test - Cold 0-5C<br>(Please note temperature)

  • Swab Test Area: GREEN <br>(Please note area swabbed)

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

  • Are staff changing gloves regularly and washing hands as much as possible?

  • Is allergen information readily available?

  • Are the walls, floors, counters, menu boards, lightening, cold counter and other equipment clean in the service area?

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

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

  • Are all wearing clean Freshii uniforms?

  • Are all staff complying to uniform policy? i.e. not wearing jewellery, false or gel nails, false eyelashes?

  • Are all ingredients and products prepped and available to serve?

HEALTH AND SAFETY

19.0 HEALTH AND SAFETY

  • Are Daily/weekly/Monthly checks Completed ?

  • Sea change safety statement – signed by all staff?

  • Seachange CSA board active and up to date?

  • Seachange JSA progress evident?

  • Are fire Map/Safety Statement/Tank map all displayed?

  • Do current staff have manual handling complete and certificate printed?

  • Do current staff have food safety complete and certificate printed?

RRAI CODE

  • 20.0 RRAI CODE - Does this store sell alcohol?

  • Display Compliance?

  • Are Staff Briefing books/Posters in place?

  • Are Floor Posters in place ?

  • Till display surround in place?

  • Off-licence opening hours displayed?

SITE SECURITY

21.0 Site Security

  • Are Camera's functioning correctly?

  • Evident Security culture on site?

  • Are safe keys/ store Keys Managed?

  • Are Key holders list Correct?

  • Are Alarm codes/ Digi locks changed Quarterly?

  • Are staff wearing mobile panic alarms?

  • Is Perimeter alarm setting correctly?

  • Is MTS keyholder list up to date?

  • Are the keys in the cash drawer?

TOILETS

PUBLIC and STAFF TOILETS

  • Does this site have toilets?

  • Is there Soap in place?

  • Is there Toilet Roll in place?

  • Are there Drying Facilities in place?

  • Is there cleaning records in place and on display?

  • Are the showers clean & tidy?

  • Are there sanitary boxes provided?

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

  • Is there a nappy bin provided?

  • Is the floor dry and clean?

SLUICE ROOM

  • Does this site have a sluice room?

  • Is the sink clean?

  • Is he floor and room area clean and free of items?

  • Are the chemicals correct?

  • Are the mop heads clean and dry and 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.