Shelby's Canada Quarterly Audit - Q3 2023

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Product Safety - 27 points possible

• All hot holding product temperatures are 60° C or above (Hot hold unit, front line)

  Safe

  At Risk

  N/A

• All cold product temperatures are 4° C or below (walk in, line coolers, and pop fridge)

  Safe

  At Risk

  N/A

• Is the protein cooking process correct? From Spit to Flat top, and transferred to hot hold when temp reaches 74° C for chicken and 71° C for beef. Separate utensils and knives are used for chicken and beef.

  Safe

  At Risk

  N/A

• Proper procedures are used to safely thaw products.

  Compliant

  Non-Compliant

  N/A

• Dates of all products are within Shelby's shelf life.

  Compliant

  Non-Compliant

  N/A

• All perishable products are rotated using a consistent FIFO system. All products are labelled with dates received, dates thawed and dates prepared using an approved labelling method or system.

  Compliant

  Non-Compliant

  N/A

• Temperature logs completed minimum twice daily (last 30 days are available) - Action plans recorded for all products outside safe range

  Compliant

  Non-Compliant

  N/A

• All fridges/freezers have a thermometer present at proper temp

  Compliant

  Non-Compliant

  N/A

• All products are purchased from approved vendors (including chemicals)

  Compliant

  Non-Compliant

  N/A

Cross Contamination Prevention - 23 points possible

• All chicken and beef spits being cooked from frozen. Left over protein from the previous day is correctly wrapped and stored in the walk-in cooler overnight in a proper manner to prevent cross contamination.

  Compliant

  Non-Compliant

  N/A

• Hands are properly washed. New gloves are used between food preparation and non-food tasks. All hand washing stations are stocked with soap and paper towels.

  Safe

  At Risk

  N/A

• Proper washing, rinsing, and sanitizing of dishes and equipment using 2 sink or 3 sink method. Chemical system is stocked and functioning.

  Safe

  At Risk

  N/A

• Proper washing , rinsing and sanitizing of all food contact surfaces (utensils, tables, counters etc). All sanitizer buckets are in place as required and measure at least 200ppm. Sanitizer test strips are readily available to all staff.

  Safe

  At Risk

  N/A

• Location is free of pests including evidence of an infestation such as chew marks or droppings.

  Compliant

  Non-Compliant

  N/A

• Hot products not mixed with cold. Old product not mixed with new product

  Compliant

  Non-Compliant

  N/A

• Hair is properly restrained and hair nets/beard nets are worn as necessary to prevent cross-contamination.

  Compliant

  Non-Compliant

  N/A

Product Quality/ Preparation - 28 points possible

• Chicken and beef are prepared correctly (not dried out, sliced correct size and thickness, visually appealing and taste correct). Beef properly double panned.

  Shelby’s way

  Not to standard

  Not observed

• Rice - Shelby's recipe followed. (appearance, smell, taste are correct). Rice is double panned. All rice being served after lunch is made fresh that day.

  Shelby’s way

  Not to standard

  Not observed

• Saj bread - thawed / proofed and stored properly.

  Shelby’s way

  Not to standard

  Not observed

• Saj bread - pressed out to correct size and baked on the dome to the correct doneness.

  Shelby’s way

  Not to standard

  Not observed

• All veggies and salads appear fresh.

  Yes

  No

  N/A

• all veggies are prepared correctly (salad, sumac onions, tomatoes, pickles and turnips)

  Shelby’s way

  Not to standard

  Not observed

• all products are held below the chill line.

  Yes

  No

  N/A

• Garlic and spicy garlic are correct taste and colour. Garlic blending process is correct (recipe, equipment and procedure).

  Shelby’s way

  Not to standard

  Not observed

• Sauces and bottles are free from crust and discolouration. Sauce bottles are properly labelled or have correct colour coded lids.

  Yes

  No

  N/A

• Fryer and falafel / dessert fryer oil clean and set to correct temp. Timer used for all deep-fried products.

  Yes

  No

  N/A

• Falafel - correct preparation and storage followed. Appearance and taste are correct.

  Shelby’s way

  Not to standard

  Not observed

• All products made with correct ingredients and portioning as per Shelby's standard builds and recipes

  Shelby’s way

  Not to standard

  Not observed

• Wraps are correctly torched. Torch oil is well mixed and proper consistency.

  Shelby’s way

  Not to standard

  Not observed

• Wraps are toasted to the correct doneness and colour. All wraps are tightly wrapped. (if it's not tight it's not right)

  Shelby’s way

  Not to standard

  Not observed

• Final product is neat, and presented properly in the correct packaging.

  Shelby’s way

  Not to standard

  Not observed

• Employees have access to all job aids, recipes and menu item builds (hard copy or digital)

  Shelby’s way

  Not to standard

  Not observed

Equipment - 16 points possible

• All required equipment is present and all equipment is used only for it's intended purpose

  Yes

  No

  N/A

• All sinks and faucets are functioning correctly and have the required handwashing signage posted

  Yes

  No

  N/A

• Bottled beverage is stocked and working correctly. Only approved drink flavours and sizes are available for sale.

  Yes

  No

  N/A

• Front line (including switches, cutting boards, door gaskets and glass) are in good repair and functioning properly. All containers used are stainless steel.

  Yes

  No

  N/A

• Convection oven and hot hold unit working correctly and in good repair

  Yes

  No

  N/A

• Flat top grill working correctly and in good repair

  Yes

  No

  N/A

• Deep fryers working correctly and in good repair

  Yes

  No

  N/A

• Back line freezer working correctly and in good repair. (including door gaskets)

  Yes

  No

  N/A

• Microwave is functioning correctly and in good repair

  Yes

  No

  N/A

• Saj press , dome and torch station are working and in good condition.

  Yes

  No

  N/A

• Knives are in good condition, sharp and correctly stored. Small wares are in good condition and correctly stored.

  Yes

  No

  N/A

• Toaster(s) are functioning properly and in good repair.

  Yes

  No

  N/A

• Walk-in Fridge and freezer are functioning properly and in good repair

  Yes

  No

  N/A

• Shawarma towers functioning properly and in good repair. Electric knives are in good repair and extra blades available.

  Yes

  No

  N/A

• General storage - all shelves neatly arranged, in good repair and 6" off the floor. All storage containers, and food packaging is stored upside down.

  Yes

  No

  N/A

Guest Experience - 8 points possible

• Restaurant temperature comfortable for guests. Approved music is playing in the dining area at a comfortable volume.

  Yes

  No

  N/A

• Posted hours of operation meet Shelby's standards. Posted hours of operation match all online sources (3rd party, Google, Shelby's website etc)

  Yes

  No

  N/A

• Store is at the 4.4 score or above on Google reviews and Ovation (if applicable). All Guest feedback responded to within 4 days (Ovation / Google reviews).

  Yes

  No

  N/A

• All employees and management in an approved Shelby's uniform that is clean and complete.

  Yes

  No

  N/A

• Guests are greeted and thanked and offered information about the menu during the order process including offering assistance to guests ordering on the kiosk. English language only is used with staff and guests at all times.

  Yes

  No

  N/A

• Staff upsells during every transaction (saj, side, drink, dessert etc)

  Yes

  No

  N/A

• Food prepared according to timing standards (not ready more than 10 mins prior to pick up time for 3rd party delivery and online orders). Order is completed and assembled by staff only, and packaging is sealed before presenting to the courier / guest.

  Yes

  No

  N/A

• 7 minutes or less from order to fulfillment for walk in guests. Team members are working efficiently to complete orders and remain in stations during peak revenue (if applicable)

  Yes

  No

  N/A

Technology (4 points possible)

• Current POS in use in the restaurant and all components are functioning correctly. End of day has been completed regularly.

  Yes

  No

  N/A

• All Delivery Apps on and working. Ovation Tablet is on and working (if applicable).

  Yes

  No

  N/A

• All digital menu displays are turned on, working correctly and brightness/colour and overall appearance match all other displays.

  Yes

  No

  N/A

• Operations tablet is up to date and in use (if applicable)

  Yes

  No

  N/A

Cleanliness - 16 points possible

• Parking lot, sidewalks, front entrance and windows are clean and free of litter. Exterior garbage area(s) and grease bin are tidy and not overflowing.

  Yes

  No

  N/A

• All floors, baseboard, walls, ceiling are clean (FOH & BOH)

  Yes

  No

  N/A

• Tables, chairs , lighting , TVs and interior trash receptacles are clean

  Yes

  No

  N/A

• Restrooms are clean, appropriately stocked and garbages emptied as needed

  Yes

  No

  N/A

• HVAC (all diffusers and fans), sprinklers and hoods (interior, exterior and hood filters) are clean

  Yes

  No

  N/A

• Front line is clean including cooler doors and interior. Sneeze guard glass is clean and smudge free. POS area clean and organized.

  Yes

  No

  N/A

• Deep fryers are clean and oil changed as needed.

  Yes

  No

  N/A

• Flat top grill, convection oven and hold hold unit is clean.

  Yes

  No

  N/A

• Shawarma spits and area clean and organized

  Yes

  No

  N/A

• Saj Station clean and organized

  Yes

  No

  N/A

• Toasters clean and microwave is clean (handles included).

  Yes

  No

  N/A

• Walk-in Freezer - frost/ice free. No debris on the floor and compressor and fans are clean. Walk-in Cooler is clean and debris free. Compressor and fans are clean.

  Yes

  No

  N/A

• Sinks (all) interior, exterior and faucets are clean

  Yes

  No

  N/A

• Food storage containers, utensils (including knives) and other small wares are clean and sanitized as required.

  Yes

  No

  N/A

• All prep tables clean

  Yes

  No

  N/A

• Mop sink, mop bucket and mop clean and stored properly

  Yes

  No

  N/A

Décor / Marketing - 4 points possible

• Menus are current as per brand standard w/promo TV running current feature items. TVs are not switching into sleep mode.

  Yes

  No

  N/A

• Only brand approved artwork and signage in view of guests. All required guest facing materials are present (Allergy guide, guest feedback prompt(s), Halal certificates, toppings prompt(s) etc.)

  Yes

  No

  N/A

• Restaurant is free of any worn, damaged, or graffitied décor items. All floors, walls and ceilings are in good repair , all lighting is on with no burnt out bulbs.

  Yes

  No

  N/A

• Restroom fixtures are functional and in good repair.

  Yes

  No

  N/A

JHSC / Administration - 9 points possible

• Minimum 1 employee on shift with Safe Food Handlers certification. All employees employed 30 days or more have completed Safe Food Handlers certification. ( Copy of certificates must be available on site)

  Yes

  No

  N/A

• Fire suppression reports available and fire inspections completed (semi-annually)

  Yes

  No

  N/A

• Service reports for hood vent cleaning are available (semi-annually)

  Yes

  No

  N/A

• Grease trap reports are available (As required by local municipality or maximum quarterly) Pest control reports are available (monthly).

  Yes

  No

  N/A

• Dedicated H&S board is current and present with all required documents and workplace policies visible. First aid kit is stocked with first aid log in use. Valid copies of First Aid certificate(s) on site for all trained employees. (Minimum 1 required per store)

  Yes

  No

  N/A

• MSDS sheets present and accessible in OPS binder for all approved chemicals.

  Yes

  No

  N/A

• Slip resistant shoes worn by all employees and managers

  Yes

  No

  N/A

• Operations Checklists are used regularly . Open/Close daily check lists, Managers Daily checklist and Daily /Weekly cleaning lists are in use.

  Yes

  No

  N/A

• Monthly inventory tracker and P&L report is completed and submitted to Head office.

  Yes

  No

  N/A

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