Shelby's Full Audit

• Site conducted

• Conducted on

  Date

• Prepared by

• Location
  Address

CLEANLINESS

Building exterior

• Sidewalks & wall clean, free of debris/graffitti and garbage

  Yes

  No

Waste Receptacles

• Garbage area is clean, free of grease stains and in good repair

  Yes

  No

Outdoor Signage & lighting

Front Doors & Windows

• Clean and in good repair w/ correct posters/signage

  Yes

  No

Back Door Area

• Door, wall, pavement and trim are clean, free of debris and in good repair

  Yes

  No

Front Door Entrance/Dining Area

• Ceiling and walls clean and in good repair w/ all lighting working

  Yes

  No

• Floors, baseboards and corners are clean and in good repair

  Yes

  No

• Floor is swept and in good repair/Mats clean not torn

  Yes

  No

• Approved hours of operations signage posted and in good repair

  Yes

  No

Menus/TV Monitors

• Clean and in good repair

  Yes

  No

• Menus current as per Brand Standard w/ promo TV running current features

  Yes

  No

InStore Signage/artwork

• Proper brand approved artwork displayed in good condition

  Yes

  No

Dining Area

• Temperature is comfortable for our guests

  Yes

  No

• Approved music in dining room is on and set at a comfortable volume for our Guests

  Yes

  No

• Diffusers, vents and sprinklers clean and in good repair/NO Dust

  Yes

  No

• All Garbage bins clean and not over flowing

  Yes

  No

Seating Dining Room

• Booth benches and chairs throughout clean and in good repair

  Yes

  No

Tables Dining Room

• Clean and in good repair/No Gum Underneath

  Yes

  No

Paper Towel and Soap Dispensers

• Clean, stocked and in good repair

  Yes

  No

Prep Area Floors

• Floor, baseboards, corners and walls are clean and in good repair

  Yes

  No

Prep Area Ceilings

• Ceiling, vents and sprinklers are clean, all lights working

  Yes

  No

Walkin Fridge

• Surrounding floor, baseboards, corners and walls are clean and in good repair

  Yes

  No

• Fans are dust free, back up thermometer is present and functioning

  Yes

  No

• Door, gaskets, handles, approved shelving clean and in good repair

  Yes

  No

Walkin Freezer

• Surrounding floor, baseboards, corners and walls are clean and in good repair

  Yes

  No

• Fans are dust free, back up thermometer is present and functioning

  Yes

  No

• Door, gaskets, handles, approved shelving clean and in good repair

  Yes

  No

Electric Knives

• Clean and in good repair, back up blades in stock (every 24hrs)

  Safe

  At Risk

Knife Handling

• Knives are sharp & stored clean and in good condition

  Yes

  No

Hoods

• Hood surfaces , filters and gas lines are clean and in good repair

  Yes

  No

Convection Oven

• Clean and in good repair

  Yes

  No

Toasters

• Clean and in good repair

  Yes

  No

Fryers

• Clean and in good repair

  Yes

  No

Flattop

• Clean top,back and sides, drip tray empty

  Yes

  No

Hot Holding Unit (Alto sham)

• Clean and holding at proper temp (60 degrees celcius)

  Yes

  No

Line Fridges

• Clean and gaskets not torn or ripped

  Yes

  No

• No standing water

  Yes

  No

• Thermometers present, fridges at proper temp

  Safe

  At Risk

POS Area

• POS area is clean/uncluttered and sanitized regularly

  Yes

  No

Delivery Apps

• All turned on and working properly

  Yes

  No

Mop Bucket/Strainer

• Mops are stored dry/no used water in bucket

  Yes

  No

Dishwasher Area

• 2 or 3 Compartment sinks setup and maintained throughout day/clean

  Yes

  No

• Spray handle no food build up/not leaking

  Yes

  No

Sanitizer Solution

• In approved red/green pails and ready for use (200 400 ppm)

  Safe

  At Risk

• Sanitizer Test Strips being used daily

  Yes

  No

Hand Washing Areas

• Approved signage is posted

  Yes

  No

• Clean, stocked and in good repair

  Yes

  No

Line Area

• Surrounding floor, baseboards, corners and walls are clean and in good repair

  Yes

  No

• Stainless and cutting boards are clean & sanitized

  Yes

  No

Storage area

• Ceilings/walls clean and all lighting functioning properly

  Yes

  No

• Floors, baseboards and corners are clean and in good repair

  Yes

  No

• Set up to standard (6" off floor, FIFO)

  Yes

  No

CLEANLINESS GUEST WASHROOMS

Guest Washroom Ceilings & Vents

• Vents, lights, light covers, diffusers and sprinklers are clean and in good repair

  Yes

  No

Atmosphere

• Music on and no odour

  Yes

  No

Walls/Floors & Partitions

• Clean and in good repair (no missing tiles, no graffitti,locks work)

  Yes

  No

Washroom Fixtures

• All fixtures are clean and in good repair

  Yes

  No

PEOPLE AND SYSTEMS

PEOPLE AND SYSTEMS: Reviews/Surveys

• Google business page is maintained photos, messages responded to etc

  Yes

  No

• Store is at the 4.4/5 star standard

  Yes

  No

• Guest complaints are responded to within 4 days

  Yes

  No

PEOPLE AND SYSTEMS: Administration and People

• Daily/Weekly jobs assigned or checklists being used (ask 2 employees)

  Yes

  No

• Preshift (Q) twice daily to download team & motivate (ask 2 employees)

  Yes

  No

PEOPLE AND SYSTEMS: Employee Job action requirements

• Performance appraisals & employee feedback

  Yes

  No

PEOPLE AND SYSTEMS: Training

Training and orientations completed on new associates

• All new hires signed all policies & were given an orientation w/ safety highlights

  Yes

  No

• All new employees trained using "Shelby's Training Checklist"

  Yes

  No

PEOPLE AND SYSTEMS: Health and Safety

First aid

• Valid copies of first aid certificates for currently trained associates – in Ops book. (Policy is minimum 1 first aider per location)

  Yes

  No

• First aid kit stocked and accessible with first aid log in use. Provincial minimum requirements on JHSC board, H&S leader responsible to keep it stocked and inspected

  Yes

  No

Health and Safety Board

• Ensure the H&S Board is current and present for associates to access dedicated to H&S only w/ all workplace policies visable

  Yes

  No

• Names of active JHSC member posted on board (updated within last 12 months)

  Yes

  No

Personal Protective Equipment (PPE)

• Slip resistant shoes worn by all associates. Observe several associates and managers

  Yes

  No

• MSDS sheets current (within 3 years) and accessible observe the ' ops binder' and review several pages to ensure compliance

  Yes

  No

Facility Preventative Maintenance

• Suppression reports available & fire sytem inspections completed (semiannually)

  Yes

  No

• Service reports for Hood Vent cleaning (quarterly)

  Yes

  No

• Reports of Pest Control (monthly)

  Yes

  No

• Reports of Grease Trap Removal (monthly)

  Yes

  No

GUEST CARE

Staff Uniforms

• All employees/managers are in proper uniform that are clean

  Yes

  No

Language Spoken

• English language used at all times with staff & guests

  Yes

  No

Communication/Polite/Friendly

• USE words thank you, pardon me, my pleasure, information about menu offered

  Yes

  No

Guest Care Food Timing/Guest Safety

Greeting/Order Taking

• Staff suggest an upsell (combo, meal, dessert etc.)

  Yes

  No

Pick up and Delivery

• Food prepared according to timing standards (and not sitting longer then 10mins)

  Yes

  No

• Order is complete and assembled by Shelby's staff

  Yes

  No

Dine In Guests service/quality

• Table cleaned and reset within 10 minutes of guest leaving

  Yes

  No

Packaging

• All Proper packaging for take out

  Yes

  No

Allergy Lists (Nutritional Guides when avail)

• Current and available for Guests

  Yes

  No

Customer Safety

• Regular hand washing and employee hygiene observed

  Yes

  No

• Gloves worn and being changed after each food handling sequence

  Yes

  No

• Proper utensils being used for food service with no crosscontamination observed

  Yes

  No

• Hand Sanitizer is available for customers

  Yes

  No

Order Timing what ordered?

• 7 minutes or less from order to payment and food received (full order)

  Yes

  No

• *what ordered?

• 7 minutes or less from order to payment and food received (full order)

  Yes

  No

• *what ordered?

• 7 minutes or less from order to payment and food received (full order)

  Yes

  No

• *what ordered?

• 7 minutes or less from order to payment and food received (full order)

  Yes

  No

PRODUCT QUALITY SYSTEMS & STANDARDS

Equipment

• Bread press clean wraps being pressed full (pictures)

  Yes

  No

• Fry & Falafel Oil Clean correct temperatures?

  Yes

  No

• Timer used for Fries/Onion rings/Falafel etc

  Yes

  No

Fry Oil

• Fryer Oil change is scheduled and posted (max 10 days)

  Yes

  No

PRODUCT QUALITY ALL PROTEIN

Rotation and Storage

• OLDEST protein used first in the rotation FIFO (i.e. falafel)

  Yes

  No

Beef Process

• Is the beef cooking process correct? Ask manager (record answer)

  Good

  Fair

  Poor

Rice

• Rice recipe followed (right ingredients/colour?)

  Yes

  No

Toppings & Sauces

• all toppings fresh, in correct vessel & stored at 4 C or below

  Yes

  No

• all sauces/dressings fresh, in correct vessel & stored at 4 C or below

  Yes

  No

Taste and Quality of Menu Items

Rice

• Not crunchy, no odour/lots of mixed colour tastes Shelby's way

  Yes

  No

Salads

• Not willted/slimy and evenly mixed (carrots, cabbage)

  Yes

  No

Chicken Shawarma

• Fresh, not dry, right taste/size, held at 60+ degrees Celsius

  Yes

  No

Beef Shawarma

• Fresh, not dry, right taste/size, held at 60+ degrees Celsius

  Yes

  No

Falafel

• Not dry or dark in colour (correct storage & cooked method used)

  Yes

  No

Mac & Cheese

• Creamy, HOT and not burnt

  Yes

  No

Watch 3 menu items being made are they to Shelby's specs ?

• Was it made to Shelby's spec? what item(s)

  Yes

  No

• Was it made to Shelby's spec? what item(s)

  Yes

  No

• Was it made to Shelby's spec? what item(s)

  Yes

  No

Shelby's Operational Standards

• Staff greeted all guests with "Welcome to Shelby's"

  Yes

  No

• All guest areas are clean (dining, washrooms etc.)

  Yes

  No

• Guest "eyes" area clean (line area bread/hot/cold/POS etc.)

  Yes

  No

• Sanitizer buckets are on line, are clean and are being used (ppm)

  Yes

  No

• Temp hot table beef flat top to 71 and held @ 60 degrees celcius

  Yes

  No

• Temp hot table chicken flat top to 74 and held @ 60 degrees celcius

  Yes

  No

• Temp hot table rice held @ 60 degrees celcius

  Yes

  No

• All inuse sauces/dressings temped at 4 C or below

  Yes

  No

• Temp checks are being completed twice a day (bad temps actioned)

  Yes

  No

• Chicken and Beef spits being cooked from frozen

  Yes

  No

• Is there a FIFO system in place and posted for all employees (walk thru)

  Yes

  No

• All product in fridges are within their expiration date

  Yes

  No

• Only Shelby's approved vendors being used

  Yes

  No

• Beef spit turning 12pm - 8pm

  Yes

  No

• Employees are washing hands regularly

  Yes

  No

• Following Shelby's standards ensuring all food looks & tastes the Shelby's way!

  Yes

  No

• At least 1 staff member with current Safe Food Handlers cert. on shift at all times

  Yes

  No

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