Section 1 - Overview
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Who is completing the checklist?
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Who are the managers on duty?
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Location
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Conducted on
Section 2 - Operational Checks
Stock Management
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Did you restock the bar?
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Did you rotate the stock once packed?
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Are the Suremix levels checked?
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Is there a backup Suremix bottle?
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Are stocks of paper straws, cocktail straws, and bendy straws sufficient?
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Are there enough coasters?
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How many small ice buckets are currently in stock?
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How many large ice buckets are currently in stock?
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Are all condiments stocked up?
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Is there anything out of stock?
Cleaning & Maintenance
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Did you clean the speed rails and check for leaky pourers?
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Are the bar mats cleaned and placed properly?
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Is the bar counter clean?
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Is the keg room clean?
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Did you check that all fridges are functional (making cold, not iced up, proper airflow)?
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Did you clean on top of the bar fridges?
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Is the Liquor bottles shelves clean?
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Did you check tea cups are clean?
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Did you check tea pots are clean?
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Are the milk jugs clean inside?
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Did you clean behind and underneath the coffee machine?
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Did you ensure draught flash coolers are uncovered and open for air?
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Are blenders cleaned properly?
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Did you wipe down chairs and footrails?
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Did you throw out all empty boxes in the keg room (unless stored for repacking glasses)?
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Is the bar store room clean?
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Did you check that the draught machine/drip tray is clean?
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Did you check that deep freezers and standing fridges are not iced up?
Service Preparation
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Did you prep fresh garnish?
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Do we have enough glasses or backup glasses in case it gets busy?
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Have the bond and thermo rolls been checked?
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Are there extra ice bags for the shift?
Completion
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Full Name and Signature of Inspector
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Opening checklist finished time
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Did you finish the checklist within 1 hour?
