Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Service Area

Car Park

  • Is the building exterior free from graffiti, damage and maintained to a professional standard?

  • Are the rubbish bins clean, is the car park clear of trolleys and litter free?

  • Is all external signage working and in good condition?

Entrance

  • Are trolleys (including 100ltr) and clean baskets available for customers? (Clean, well maintained, baby straps in good condition and clasped together when not in use) and are anti-bacterial wipes available?

  • Is the correct themed Point of Sale tied up (EAS gates, header cards etc)? Includes 'today sign'

  • Are the Trading Hours visible and correct and the Manager's board up to date?

  • Are Wanzl Gates and EAS mechanisms working effectively to better serve our customers?

  • Does the store have well maintained lighting?

  • List any other opportunities identified outside of questions above.

Checkout

  • Are our queue wait times meeting the needs of the customer? Check service grids meet the customer trading pattern across the week?

  • Are Priority listings been used and are the nominated staff aware of their responsibility throughout the day?

  • Is correct Tobacco legislative signage on display and in date?

  • Are cigarette stock levels adequate and has gap scan been completed?

  • Does the SCO attendant meet the needs of the role and provide excellent customer service, e.g. customer interaction upon entry?

  • Has the Food Safety Book been correctly maintained? (Check Food Safety Book for completion, corrective actions and cleaning schedules, including weekly trolley checks and damaged trolley follow up) Review 14 days prior

  • Review Front End investigation folder, including Voids, saved trans, register results? eg STARS/TOR reports

  • Are the general cleaning standards acceptable, including checkouts, stands and SCO area?

  • Is the gift card mall clean and tidy and is the correct POS up?

  • List any other opportunities identified outside of questions above.

Cafe

  • Is the Cafe manned? Is the roster adequate to customer needs?

  • Has the Food Safety Book been correctly maintained? (Check Food Safety Book for completion, corrective actions and cleaning schedules, including weekly cleaning has completed) Review 14 days prior

  • Is the total food range available for purchase?, Is POS in place for multi-buy offers? Are day dots in place?

  • Is the IDT process being completed properly at the Front End?, check SIS system for verification

Produce

  • Quality check - Is the 'One crate' rule maintained?

  • Does overall department presentation meet company merchandising standards? Review flow & layout.

  • Is Merchandising relevant to current promotion? (Promotional Market Tables and ends correct). Refer to current Ad Pack for guidance, price. Are Hero lines available?

  • Are stock levels and range sufficient for the time of day? MPL's and space for sales correct

  • Has the KVI list been reviewed? Check Banana price versus competitor(s)

  • Has the ASR routine been completed with accuracy? include checking adjustments of volatile lines for the past 7 days(Review out of stocks and low stocks)

  • Are cleaning standards to an acceptable level on the shop floor and preparation area and are cleaning chemicals and equipment readily available?

  • Is the coolroom floor damp and maintaining hydration in Produce coolroom?<br>

  • Has the Food Safety Book been correctly maintained? (Check Food Safety Book for completion, corrective actions and cleaning schedules, including weekly cleaning has completed) Review 14 days prior

  • Has the weekly Advert pack been completed in Store Central, with a 20% minimum increase on promotional lines? (Check Store Central)

  • List any other opportunities identified outside of questions above.

Bakery

  • Quality check - Is the 'Would I buy it test?' maintained? (Review donuts and crusty lines quality)

  • Review flow & layout. Does it meet company merchandising standards?

  • Is Merchandising relevant to current promotion? (Review SPDB), Are the key brochure lines tied up aggressively in the dept and highlighted with appropriate ticketing?

  • Has the Bakery got the correct range available through the dept and inline with the stores customer demographics

  • Refrigerated display - Do all shelf labels show 'UB or BB' and relevant shelf life at bottom right corner of label for all frozen/thaw lines? Are all products labelled as per shelf label instruction?

  • Has the ASR routine been completed with accuracy? (Review out of stocks and low stocks)

  • Are cleaning standards to an acceptable level on the shop floor and preparation area and are cleaning chemicals and equipment readily available?

  • Has the Food Safety Book been correctly maintained? (Check Food Safety Book for completion, corrective actions and cleaning schedules, including weekly cleaning has completed) Review 14 days prior

  • Is the Prop joint order process in place and delivering the correct stock weight? (Ask backdock team member how it is being checked off)

  • Has the weekly Advert pack been completed in Store Central, with a 20% minimum increase on promotional lines? Check Store Central

  • List any other opportunities identified outside of questions above.

Deli

  • Quality check - Is the 'Would I buy it test?' maintained? Review sliced & shaved meat section for quality.

  • Are the key brochure lines tied up aggressively in the dept and hi-lighted with appropriate ticketing?

  • Are stock levels and range sufficient for the time of day in the cabinet?

  • Review flow & layout. Does it meet company merchandising standards and Space for Sales?

  • Are cabinet tickets clean and inline with products? Review Antipasto and Chicken sections for soiled tickets.

  • Are service levels efficient for time of day? Is a priority list being used?

  • Is the cooked chicken production planner being utilised?, Are all hot chickens in self serve display within 4 hours of time recorded on packaging and recorded in the hot food book?

  • Is the full range of hot food on show for our customers between 10am - 3pm and 4pm - 7pm?

  • Has the ASR routine been completed with accuracy? (Review out of stocks and low stocks) Is Deli gap scan tub available & volatile list being used?

  • Is stock rotated correctly? Check 10 pre-packed lines. Check to ensure lines are in 5-5-5

  • Are cleaning standards to an acceptable level on the shop floor and preparation area and are cleaning chemicals and equipment readily available?

  • Do all open products in the fridge contain a trace label? (Check date product opened & that it has been assessed each 48hrs since opening)

  • Has the Food Safety Book been correctly maintained? (Check Food Safety Book for completion, corrective actions and cleaning schedules, including weekly cleaning has completed) Review 14 days prior

  • Has the Hot Food Book been correctly maintained? (Check Food Safety Book for completion, corrective actions and cleaning schedules, including weekly cleaning has completed) Review 14 days prior

  • Has the weekly Advert pack been completed in Store Central, with a 20% minimum increase on promotional lines? Check Store Central<br>

  • List any other opportunities identified outside of questions above.

Seafood

  • Review flow & layout. Does it meet company merchandising standards? Check to ensure no frozen product on display?

  • Are stock levels and range sufficient for the time of day? Check afternoon standards where possible

  • Are the key brochure lines tied up aggressively in the dept and highlighted with appropriate ticketing?

  • Are Day Dots in use and correctly maintained?

  • Are 'Bag & Bake' butters available in the cabinet and correctly stored in freezer?

  • Are cabinet tickets clean and inline with products and 'Fresh' toppers available?

  • Has the ASR routine been completed with accuracy? (Review out of stocks and low stocks), including frozen P/P section and thawed lines.

  • Is the frozen coolroom meeting the SMP standards and clean and tidy?

  • Are cleaning standards to an acceptable level on the shop floor and preparation area and are cleaning chemicals and equipment readily available? Check clean stainless steel trays to ensure they are thoroughly cleaned (no yellow colouring in corners).

  • Has the Food Safety Book been correctly maintained? (Check Food Safety Book for completion, corrective actions and cleaning schedules, including weekly cleaning has completed) Review 14 days prior

  • Has the weekly Advert pack been completed in Store Central, with a 20% minimum increase on promotional lines? Check Store Central<br>

  • List any other opportunities identified outside of questions above.

Sushi

  • Is the core range on show?

  • Cabinet full fresh, inviting and cabinet set up by 10.30?

  • Is In-store sampling and demonstrations in place? minimum of 1.5 hours per day

  • Are daily automated markdowns being communicated to customers

Meat Unit

  • Do all products on shows meet the 'Would I buy it test?' and specifications?

  • Review flow & layout. Does overall it meet company merchandising standards?

  • Are the key brochure lines tied up aggressively in the dept and highlighted with appropriate ticketing?

  • Are stock levels and range sufficient for the time of day? Is the Meat case filled no more than 2 packets high?

  • Has the ASR routine been completed with accuracy? (Review out of stocks and low stocks) Has the Gap scan been completed (filled and other areas actioned)?

  • Are cleaning standards to an acceptable level on the shop floor and preparation area and are cleaning chemicals and equipment readily available?

  • Are cabinet tickets clean and inline with products?

  • Has the Food Safety Book been correctly maintained? (Check Food Safety Book for completion, corrective actions and cleaning schedules, including weekly cleaning has completed) Review 14 days prior

  • Has the weekly Advert pack been completed in Store Central, with a 20% minimum increase on promotional lines? Check Store Central

  • Are WOW Meat Co. Orders being received in full?

  • List any other opportunities identified outside of questions above.

Butcher Shop

  • Quality check - does it pass the 'Would I buy it test?'

  • Is the core range on show?

  • Is the flow to merchandising standards?

  • Are the additional lines set to demographics of the area?

  • List any other opportunities identified outside of questions above.

Perishables

  • Does overall department presentation meet company merchandising standards? (Check freezer displays also).

  • Has the brochure been tied up and the promo bays well executed? Do the Ends have good stock weight?

  • Is stock rotated correctly? Is 5-5-5 in place and daily reports utilised?

  • Are cleaning standards to an acceptable level on the shop floor and preparation area and are cleaning chemicals and equipment readily available? Emphasis on milk displays (including trays).

  • Is a staff member rostered to complete the Profitable Perishables routine?

  • Does the RTC bay meet the requirement of being no more than the base shelf + 1?

  • Has the Food Safety Book been correctly maintained? (Check Food Safety Book for completion, corrective actions and cleaning schedules, including weekly cleaning has completed) Review 14 days prior

  • List any other opportunities identified outside of questions above.

Longlife

  • Are Ends and wings presented with sufficient stock weight and in line with Sales Planning? 100% Compliance and is the ticketing up to company standards?

  • Is the Store presented for our customers (check GM areas)? SFP and Flat Stacked accordingly?

  • Are Off Locations customer focused, well ticketed and to the correct merchandising standards?

  • Check front and back page of catalogue is tied up correctly within the standard section?

  • Has the ASR routine been completed with accuracy? (Review out of stocks and low stocks) Has the Gap scan been completed (filled and other areas actioned)?

  • Is there evidence that LTO is completed minimum once daily and LTO pick is at an acceptable level? (Review on RF unit)

  • Are planograms up to date? (Review Store Central, POG folder up to date and filed accordingly)

  • Has the Longlife bulletin been completed? Is 5-5-5 in place and daily reports utilised? Check last 2 Longlife bulletins have been completed and signed off by management.

  • Have the promotional screens been completed for 2 weeks out on a Thursday by 4pm in Store Central for GM, Perishables and Groceries, with a 20% minimum increase on promotional lines? Check Store Central

  • Are cleaning standards to an acceptable level on the shop floor and preparation area and are cleaning chemicals and equipment readily available? (including kick plates). Check under aisles that back onto refrigerated displays.

  • List any other opportunities identified outside of questions above.

Stockroom

  • Is SMP in place?

  • Is loose stock area well maintained? (Clean, tidy & organised)

  • Are the Cleaning standards acceptable across the backdock (including fridges and freezers)?

  • Are direct deliveries being received in real time? and temps being recorded on refrigerated delivery invoices?

  • Is the Receiving Dock area clear of rubbish and are the bins locked?

  • Is the 'Orders by expected date' report correct and being maintained?

  • List any other opportunities identified outside of questions above.

General

  • Are all stock variances above $20 being thoroughly investigated daily by SSO in Store Central ?

  • Did the Store Manager complete their safe check last week? and was it an alternate day from previous week? Check for evidence in Storeline Office

  • Is the Management team aware of their stock loss results (SM/ASM/DM)?

  • Do the Quarantine Area(s) containing the appropriate items or products? (ie are the Withdrawals/Recalls up to date)

  • Are the team facilities clean and well maintained?, include IDT process (Check amenities and offices)

  • Are the Office areas tidy and clean?

  • Is the Safety Board and evacuation board up to date with evidence that the SHE plan has been reviewed in the last quarter?

  • Has last month's safety Pack been completed accurately? Is a copy available on the safety board?

  • Review in-store process for reporting incidents and hazards, include a review of PULSE reports (check previous 3)

  • Are the Preferred dress standards across the store at an appropriate standard?

  • Is the temperature device accuracy booklet being completed monthly?

  • Is the monthly generator/fuel level check been completed?

  • Is there evidence that floor checks are being called on the P.A? Are code zero's being called throughout the day?

  • Review last months CSA questions. Have they been actioned and filed? (Check 1 question for accuracy)

  • Review previous 2 weeks WBS reports and identify any discrepancies? eg (Code 911 vs code 60 match)

  • Is there evidence that Weekly meetings with injured Team Members are being completed and noted? (Review RTW file)

  • Check 3 EBA team members contracts vs hours worked for previous 2 weeks in Kronos for any discrepancies

  • Check 3 EBA team members user access in SIS and Office vs job role?, does the store have a set monthly routine to identify issues?

  • Check for evidence of weekly Sales meetings. Has the Store Manager signed off on the weekly dept sales and items entered in CLR? Is the data accurate?

  • Is the purge report being actioned weekly by SSO?

  • Is the store VOT action plan completed and visible in the staff room?

  • Check for evidence of team members engaging with customers on the shop floor, eye contact, saying hello, looking for opportunities to assist?

  • Are all safety evacuation doors, fire extinguishers (hoses) clear of obstruction and or in date?

  • All CCTV cameras are working?, and review the footage from last night to ensure bag checks are completed

  • List any other opportunities identified outside of questions above.

  • Store Manager sign

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