Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
- Please click (+) if you have any urgent concerns, which pose a risk to the health, safety or welfare of a person or the business, which require immediate consideration. Escalate these to the GM with immediate effect (Raise action and assign to Property GM and DO)
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Is there any issue?
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What needs to be done ? (Mandatory to raise an action)
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Add Photo
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Expected Date of Rectification
General
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SLIPS, TRIPS AND FALLS All areas in good repair including walls, floors, ceilings and fittings<br>Trip hazards removed, secured or highlighted with appropriate signage. <br>Wet floor signs in use whilst mopping is undertaken. Dry mopping is a preference to avoid leaving floors wet.<br>Changes of level and staircases clearly highlighted, handrails where required and no defects. <br>All Team Members wearing suitable clothing and footwear. <br>Cleanliness maintained in all areas and schedules available where required.<br>Waste removed regularly.<br>
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All ACCIDENT INCIDENT REPORTING and near misses documented and investigated as required<br>WELFARE provision including operational toilets, stocked hand wash facilities and drinking water. <br>Adequate LIGHTING, ventilation and heating. <br>
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Good MANUAL HANDLING practices in place including storage, equipment and lifting techniques<br>All Team Members trained.
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WORKING AT HEIGHT tasks eliminated or controlled where required<br>Equipment in good order and checks completed (e.g. kick stool, stepladders).<br><br>All Team Members trained.
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All equipment suitable for use. DEFECT REPORTING in place for electrical and non-electrical equipment and no defective equipment in use
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Good STORAGE practices in place including minimal combustibles, away from ignition sources, with safe access and egress
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CHEMICALS & HAZARDOUS SUBSTANCES Nominated and approved substances only<br>Data sheets available.<br>Labelled and stored appropriately including flammables. <br>
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Adequate provision of FIRST AID equipment, in date and fully stocked<br>Trained Team Members available at all times.
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Safety training up to date, including SAFE SYSTEMS OF WORK (SSOW) as per training matrix
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Vulnerable team members assessed e.g. YOUNG PERSONS, pregnant and new mothers PREGNANCY and those returning from long term sick REDUCED CAPABILITIES and relevant controls in place
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VISUAL DISPLAY UNITS (VDUS) users, assessed, trained and relevant controls in place (where required)
F&B Outlet
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PERSONAL HYGIENE. Wash hand basins clean and fully stocked (soap, alcohol gel, paper towels and signage)<br>Appearance of Team Members and grooming adequate including uniform, approved jewellery only, cuts covered, long hair tied back. Suitable rubber sole flat shoes worn
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CLEANING AND MAINTENANCE of equipment satisfactory including POST MIX DISPENSERS, microwaves, coffee machines, toasters, fridges, freezers, chill display unit, milk dispensers, panini machines, blenders, chopping boards, utensils, JUICING MACHINES.<br><br>Food grade sanitizer in use in all areas with correct dilution and contact times observed.
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FOOD STORAGE No out of date items. Opened containers of sauces and other decanted items stored and labelled correctly<br><br>Correct food temperatures, recorded for refrigerators, freezers, hot and cold display<br>
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Bar tariff displayed and correct (3 random drinks checked against point of sale machine).<br><br>FOOD & LIQUOR STORAGE ALCOHOL PERCENTAGE TESTED monthly (In house or external supplier).<br><br>Team Members trained to free pour and calibrated measures used to check accuracy.<br><br>Spirit bottles have screw caps or bottle pourer covers to prevent alcohol evaporation.
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Bar tariff displayed and correct (3 random drinks checked against point of sale machine).<br><br>FOOD & LIQUOR STORAGE ALCOHOL PERCENTAGE TESTED monthly (In house or external supplier).<br><br>Team Members trained to free pour and calibrated measures used to check accuracy.<br><br>Spirit bottles have screw caps or bottle pourer covers to prevent alcohol evaporation.
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Maximum capacities known and managed where required.
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For small live events consider LICENCES for any time or noise level restrictions for area
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Statutory SIGNAGE displayed (as per local law) e.g. weights and measures, no smoking, public entertainment, no tobacco sale
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ALLERGY statement on all food and drink menus and on display at every bar, buffet, food and refreshment stations.<br><br>Team Members trained in procedures and signed training records available including day one, annual refresher, casual and agency workers pre shift.
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HOT FOOD SERVERIES and surfaces (e.g. hot plate, hot lamps, coffee machine, HOT WATER URNS, toaster) suitably positioned and appropriate signage in place.<br><br>Hot surfaces free from combustibles/ HOT LIQUIDS have adequate drip trays where required.
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Minimal GLASS on display in food areas (use acrylic or other clear plastic products). If no alternative, glass is robust with no chips.<br><br>Provision for cleaning up and disposal of BROKEN GLASS.
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All Team Members trained in KNIFE HANDLING.<br><br>Knives for guest use, suitably positioned and removed after service.
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HIGHCHAIRS checked before use and on a monthly basis, ensuring straps in place, secure, with no signs of damage. No defective equipment in use.<br><br>Highchairs sanitized and covered after use.
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ICE MACHINES clean (inside and out), operational and clean scoop provided and stored hygienically.<br><br>Cleaning schedules displayed and up to date.
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Emergency exit routes kept clear, exit signage clearly visible and correctly identifying escape routes. <br><br>Emergency lighting adequate and working.
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Use of DRY ICE in pellet form safely delivered, stored/ used and access restricted<br><br>SPARKLERS IN DRINKS suitably stored and used.
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Battery operated CANDLES used where possible. <br><br>If naked flames are in use, holder is higher than candle flame. <br><br>If candelabras are in use, positioned on heat resistant stable surface, with ability to catch dripping wax. No decorations nearby.<br><br>Fire extinguishing equipment available nearby.
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CHAFFING FUEL wick or gas type, not gel. Ensure fuel is adequately stored in flameproof cabinet.
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HELIUM BALLOONS not used on tables with candles. Cylinders in use secured in position.
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Suitable chemical dosing for DISHWASHERS AND GLASSWASHERS.
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Internal & external open FIRES & FIRE PITS and fireplaces have suitable guarding and are positioned safely. Fire extinguishing equipment available nearby.<br><br>Signage in place including instructions for adding more fuel.
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Room service has effective communication in place with panic alarms available for SSOW solo working.<br><br>Room service TROLLEYS and hot boxes in working order, defects reported and faulty items removed.
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Live cooking including egg stations, positioned to prevent oil splashing and splash back screens in place. <br><br>Fire blanket and extinguisher available nearby.
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CUTLER BUTLERS/ KITCHEN EQUIPMENT Waste Disposal/ JUICING MACHINE. Guards and interlocks in place. <br><br>No defective equipment in use.<br><br>Team Members trained in use.
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DE TARNISHING/ PERSONAL PROTECTIVE EQUIPMENT (PPE) available and in use (e.g. gloves, gauntlets).<br><br>Equipment thoroughly rinsed after process.
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NOISE AT WORK activities identified.<br>Readings taken and suitable controls in place including reduced exposure times and appropriate signage.<br><br>Appropriate PPE available (e.g. ear defenders, earplugs).<br><br>All Team Members trained.<br><br>Music auto shut off for fire alarm for loud music playing, where required.
Terrace and Patio Areas
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Smoking areas suitably positioned and signposted. <br><br>Provision of suitable ASH DISPOSAL equipment.<br>
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TERRACE & PATIO AREAS External walkways including paving stones, decking and tiles are checked regularly for uneven, slippery surfaces.<br><br>Ponds suitably fenced and warning signage in place.<br><br>Adequate lighting at night.<br>
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External patio HEATERS; LPG gas cylinders stored externally away from fire escapes, drains, electrical cables and ignition sources. <br><br>Caution ‘hot signage’ displayed on unit.<br><br>Statutory inspections in date.
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MANUAL HANDLING tasks considered and controls in place for moving furniture and equipment including portable heaters, parasols, parasol bases, umbrellas, tables and chairs. <br><br>Equipment positioned and secured from adverse weather (e.g. wind and rain). Checked for damage and no defective equipment in use.
Cellar
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Minimum DRY ICE stored in advance/ suitably labelled & stored (not in confined spaces). <br><br>Team Members trained and supervised.<br>
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Safe delivery route planned externally and internally.
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STORAGE Crates stacked at an appropriate height to prevent toppling and over reaching. <br><br>Full beer kegs not stacked more than one high, unless in suitable racking equipment. <br><br>GAS CYLINDERS CO2 cylinders secured and warning sign in place<br><br>CO2 detection installed and operational. CO2 detector light visible on the outside of the cellar. Test alarm is functioning.<br>
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Relevant SSOW in place and trained e.g. solo working, beer line cleaning and dry ice.
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PPE provided (e.g. gloves, footwear, visor, apron), clean and in good repair. <br><br>Stored in suitable clean-labeled container. <br><br>Consider PPE for all tasks including chemical usage and for manual handling.
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Sterile EYEWASH STATION (if no running water available). No open bottles present.
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FOOD & LIQUOR SECURITY Cellar locked and restricted areas secured from unauthorized access.<br><br>Key control procedure in place.
Site Specific (Please list any unique risk assessment control measures to be checked)
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ICE CARVING (using an ice pick or knife) and CHAMPAGNE BOTTLES opened with a knife (sabering) correctly chilled/ positioned/ and technique used. Team Members trained specifically.
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CONFERENCE & EVENTS Pyrotechnics
