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
Approach
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Site clean on approach
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Awning clean
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Windows clean
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POS correct
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Step clean
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Entry mat clean
Bar
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Glass machine clean and maintained
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Hand wash stocked
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Is hot water, hand washing evident?
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F.I.F.O
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Waste levels (is there any overflow?)
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Sugar build up on bottles / surfaces
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Is the coffee machine clean / maintained?
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Is the bar tidy & well presented?
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Is bar equipment clean / maintained?
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Is everything in date?
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Are bar mats clean / are there any flies?
Restaurant
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All floors clean
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Lights all working
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Tables stable
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Tables set and clean
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High chairs safe & clean
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Allergen info up to date & available
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Team aware of allergen process
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Cleaning rota for week up to date
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Cleaning chemicals stored away
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High level of cleaning complete
Brand
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Correct POS
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Serve correct
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Service levels
Toilets
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Customer toilets well lit?
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Chemicals stored away compliant with COSHH
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Toilet roll levels
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Soap levels
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Baby change safe / secure?
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All toilets clean and tidy?
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Wet floor signs removed?
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Staff toilets clean and tidy?
Cleaning
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Chemicals stored in line with COSHH
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Dishwasher clean & well maintained
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Is the team uniform clean & correct?
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Mops separated & hung?
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Indoor waste levels (is there any overflow?)
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Bin store waste levels (is there any overflow?)
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Outside: Is there any waste build up?
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Outside: Are cigarettes building up?
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Points of ingress
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Doors clean / safe?
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Pest equipment maintenance
Dry Stock storage
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Secured?
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Allergen controls
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What was unsatisfactory?
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Are all containers Sealed?
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Floors clean and free of debris?
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Pest evidence?
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Stock holding levels
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Could management offer explanation for stock levels?
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Take away packaging stored safely?
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Fridges clean
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F.I.F.O
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Food being stored off the floor
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Kitchen
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General cleaning on the go
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Equipment wheels clean
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Wheels clean
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Fridge seals clean and intact
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All equipment working
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Are fridge temps correct?
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Are contact points clean?
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Handwash stocked
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Is hot water, hand washing evident?
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Are the probes calibrated?
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Are spare probes available?
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Is all food in date?
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Is F.I.F.O in practice?
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Allergen controls
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Are all knives sharp / unchipped?
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Is the food in storage covered?
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Is colour coding in place?
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Is there glass in the kitchen?
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How would you rate the veg washing process?
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Defrosting process
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Cooling process
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Waste levels (is there any overflow?)
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Is everybody's uniform clean / correct?
Allergens
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Kitchen
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Dry
Financial
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GDPR compliance
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Stock security
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Licensing docs available & up to date
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Float
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Banking reconcile
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Are doors being closed?
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Employer liability
Paperwork
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Cleaning rotas
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Temperature checks
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Pest control
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Probe checks
