Complete
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Conducted on
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Prepared by
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Location
Store Walk
PRODUCE & HORTICULTURE
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QUALITY
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A WIBI check is completed twice a day
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Danish trolleys are WGLL with no dead plants
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LABELS/EQUIPMENT
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All country of origin and date codes are correct & displayed on loose products
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Loose each products have SAYS label displayed (Peppers, Citrus, Garlic)
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All point of sale and shelf edge labels are correctly displayed and in date
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No broken stripping/equipment, all logged with WONs
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Bag holders positioned near loose products and are replenished
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DISPLAY/AVAILABILITY
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Banana fixture is fully stocked and clean
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Gaps faced over with OOS labels in place
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Promo ends reflect the plan with relevant point of sale displayed
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No overfilling, no more than 25% of a case on top
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All products are replenished correctly and empty cardboard removed
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Horticulture and plants are clear of debris and excess water
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CLEAN
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Shelves and stripping spot cleaned
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Scales are clean and in good working order
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Dolly fixtures are clean (pull out dollies to check)
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Mats and floor are clean and clean of debris
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COLLEAGUES
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Are department colleagues aware of the Quality board/objectives?
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Can colleagues answer Fresh Food Care validation questions
PROVISIONS/MFP/G&G
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QUALITY
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No discoloured meat/cooked meat
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No damaged products left on sale
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LABELS/EQUIPMENT
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All Meal Deal POS is in place and in good condition
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Correct fan symbols are in place
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No broken stripping
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All broken equipment is logged and chased (inc. lighting)
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DISPLAY/AVAILABLILITY
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Filled in line with WGLL standards
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Cardboard and plastic is removed
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Rumble completed as required
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Temporary OOS labels removed when filling
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All Fresh replenishment completed by MOC
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Labels sharp left and largest possible and correct POS displayed
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CLEAN
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Areas kept clean and tidy, no slip or trip hazards
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Department cleaning plan is alive and actioned daily
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All glass and grills clear of spills and debris
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Floor is cleaned with no sticky marks, spot cleaned through the day
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Reduced to Clear mod is clean and with the correct POS
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COLLEAGUES
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Are colleagues aware of the Quality board/objectives
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Can colleagues answer the Fresh Food Care validation questions
BAKERY / PLANT BREAD
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QUALITY
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Colleagues are dressed for service
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Products have been baked and finished to specification
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Are all Bakers performing to good standard - if not, are they being retrained
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LABELS/EQUIPMENT
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Labels on products are displayed in line with WGLL
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All products have the right shelf edge label displayed
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Bags, tongs and paper hands are available
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Loose products have SAYS labels displayed
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Allergen SELs are displayed in line with specification
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DISPLAY/AVAILABILITY
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MOC is achieved and products are available in line with their date codes
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CLEAN
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Walls and floors are clean and tidy with no build-up of debris
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Shelves are clean and crumb-free
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COLLEAGUES
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Are colleagues aware of the Quality board/objectives
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Can colleagues answer the Fresh Food Care validation questions?
COLLEAGUES
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Name badges worn on the left side of uniform (as appropriate)
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Uniform is clean and in line with policy
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Shoes are clean and in good condition
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No handwritten signs
CLEANING & CONGESTION
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Congestion plan is up to date and followed
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Floor is clean, including corners and edges
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There are no damaged floor tiles, kick rails, walls or other areas in need of repair or maintenance
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All refrigeration canopies, light fittings, CCTV screens and display products are clean and dust free
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Ceiling and fixture lights are all clean and in good working order
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RTC cabinets and replenishment trolleys are clean
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No unattended cages left in aisles
TRAINING
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Silver Food Safety 100%
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Fresh Food Care - number of Colleagues trained so far
BENCHMARK AUDIT QUESTIONS
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Does the front of store reflect quality as you enter (Baskets empty, Bins overflowing, Horti trolleys watered, missing POS, PFS)?
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Are colleagues/managers aware of the Quality objectives of the business?
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Is there clear evidence of strong WIBI routines in the store (WIBI trolley is utilised, survey departments for example poor quality on fresh food departments bakery, produce)?
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Does the store follow cleaning routines across fresh foods with evidence of a cleaning plan in place?
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Are all Bakery products to the correct specification in terms of baker, prep and display?
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Is the quality score document used in store?
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Is stock stored/handled in a way that protects its quality & code life?
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Are department Quality engagement displays up to date?
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Does the store follow quality principles on Dotcom?
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Are colleagues with a core role in fresh foods trained to the required level? (Store has a clear training plan)?
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Maintenance issues have been logged (Longstanding issues impacting quality have been escalated)?
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Do the store complete the stock routines on Fresh departments? (Stock Report)
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Do each of the Fresh departments have the right number of hours scheduled on FROG to do the job?
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Is Medalia Quality score at target and managers understand the score and bring it alive in store?
