Information

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Car park

  • Is the car park clear of trolleys, and litter free?<br>

  • Is the Receiving Dock area clear of rubbish and are the bins locked?

  • Is the building exterior free from graffiti, damage and maintained to a professional standard?

  • Is all external signage working and good condition?

Entrance

  • Is the correct themed Point of Sale tied up and makes a statement prior to entering the store.<br>(EAS gates, header cards etc)?<br><br>

  • Are trolleys (including 100ltr) and clean baskets available for customers?<br>(Clean, well maintained, baby straps in good condition and clasped together when not in use)

  • Does the store have well maintained lighting?

  • Are brochures and newspapers available?<br>

  • Are the Trading Hours and Manager On Duty signs correct? Are general waste and recycling bins clean and empty?

  • Is the Entrance special tied up aggressively: Right product, right place, right tickets for customer?

  • Is the floral section well merchandised, good quality and with appropriate ticketing?

Produce

  • Does the Produce department show abundance of merchandising in line with sales?

  • Has the ASR routine been completed with accuracy? (Check minimum volatile 10 lines)

  • Is Merchandising relevant to current promotion? (Market Tables and ends correct). Refer to current Ad Pack for guidance.

  • Quality check - Is the 'Would I buy it test' and 'One crate' rule passed?

  • Are cleaning standards maintained to appropriate standard?

  • Is the 'Trim and Dunk' procedure maintained? (Review rhubarb, corn, celery)

  • Are any missing tickets including adhocs? Is 'Country of Origin' ticketing maintained?

  • Availability - Are appropriate lines merchandised to cover gaps?

  • Cross merchandising execution: Is Project Surge in place?

  • Are overall department presentation standards acceptable?

Bakery

  • Is merchandising appropriate to promotional activity?

  • Are stock levels sufficient and range for the store and time of day?

  • Is correct range available through the dept including fresh cream cabinet?

  • Quality check - Is the 'Would I buy it test' maintained? Review donuts and crusty lines quality)<br>

  • Are cleaning standards to an acceptable level on the shop floor and preparation area?

  • Are any tickets missing including adhocs?

  • Is cross-merchandising execution in line with Project Surge?

  • Are overall department merchandising and presentation standards acceptable?

  • Has the Maxi bakery got the correct range?

  • Has the ASR routine been completed with accuracy? (Review out of stocks and low stocks)

  • Has the Food Safety Book been correctly maintained? Check Food Safety Book for completion, corrective actions and cleaning schedules, including Monthly Cleaning, been completed?

Deli

  • Is the cabinet merchandising flow correct?

  • Is the quality and the 'Would I buy it test?' maintained? (Review sliced and shaved meat section for quality)

  • Are Hot chickens available?

  • Does the Bain Marie have an appropriate amount and range of Hot Food?

  • Are Cleaning standards appropriate (including cabinet glass)

  • Are canbinet tickets clean and straight behind case? (review Antipasto and Chicken sections for soiled tickets)

  • Do Island cabinets have appropriate availability and merchandising display standards?

  • Is Cross merchandise execution maintained?

  • Are overall department merchandising and presentation standard acceptable?

  • Are Food Safety and Hot Food books correctly and accurately maintained? (Review Food Safety and Hot Food book for consistency of and integrity of completion)

Seafood

  • Is merchandising relevant to current promotion? (Review appropriate space for sales and range)

  • Are Cleaning standards, including cabinet glass, acceptable?

  • Is ticketing correct (not soiled) and 'Fresh' toppers available?

  • Is Cross merchandising in line with Project Surge?

  • Is overall department presentation and standards acceptable?

Meat

  • Is the Merchandising relevant to current promotional activity (Special Bay)?

  • Is the Meat case filling is no more than 2 high?

  • Is the Cleaning standards of the Chicken Section acceptable?

  • Is there any missing tickets? (this is including Adhocs)

  • Has Food Safety Books been completed, with corrective actions and cleaning schedule?

  • Has the ASR routine been completed and accurate and Gaps over faced?

  • Is there Cross Merchandising in line with Project Surge?

  • Is the Overall department presentation and standards acceptable?

Perishables

  • Has the brochure been tied up and the promo bays well executed? Does the Ends have good stock weight?

  • Is the Milk case clean (including trays)?

  • Are the Cleaning standards of the department acceptable?

  • Is there any missing tickets? (this is including Adhocs)

  • Has the Availability of Long Term OOS been flexed out?

  • Is the entire Egg range available?

  • Has the Cross merchandising execution on freezer doors and tops been completed?

  • Is the Overall department presentation and standards acceptable?

Long life

  • Is the Store faced up (review GM hang sell areas)?

  • Are Ends and wings presented with sufficient stock weight and in line with SPDB?

  • Are Off locations correct in line with Project Surge, tidy and are they well ticketed?

  • Are the Cleaning standards of the department acceptable? (including kick plates)

  • Has the Clip strip programme been maintained throughout?

  • Is there no standard sell displays on show excluding corporate and exclusive lines?

  • Are Drink fridges full at checkouts?

  • Is there any missing tickets on the Ends or Off Locations? (this is including Adhocs)

  • Has the Gap scan been completed (filled and other areas actioned)?

  • Does the store have appropriate tickets down the aisles? (more than 10 labels missing in an aisle achieves a no)

  • Is there evidence that PI investigation is being completed in detail? (check 1 complete aisle)

  • Is there evidence that LTO are completed minimum once daily?

Checkouts

  • Is the Front End stock levels (confectionary, drinks and newspapers etc) acceptable?

  • Is there no queues at checkouts, (1+ 1 only) each lane except SCO ?

  • Is the General cleaning standards sufficient?

  • Is Priority 1 & 2 listings been used?

Stockroom

  • Is SMP in place?

  • Are there any loose trolleys of stock in the stockroom?

  • Are the Cleaning standards acceptable?

General

  • Does the Security Room only contain appropriate products? (ie are the Withdrawals/Recalls up to date)

  • Are the staff facilities clean and well maintained?

  • Are the Office areas tidy and clean?

  • Is the Safety Boards up to date?

  • Is the Stores Sales/Wage planning inline for this week and next week?

  • Review any open Worker Compensation Claims. Have weekly meetings been occurring and recorded?

  • Review Store's SHE Plan. Are the store's Safety House rules being followed?

  • Are the Uniform standards across the store at an appropriate standard?

Sign Off

  • Duty Manager

  • Group Manager

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.