Title Page
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Client / Site
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Conducted on
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Prepared by
HEALTH AND SAFETY
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Has anyone in store used early intervention? Do you know what it is?
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Ask 2 team what the four critical risks are.
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Observe team. Are they using PPE gear, ladders, correct equipment etc. Recognise or correct where needed.
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Do team know what the exclusions Zones are and why we have them? (7 people killed in forklift related accidents at work this year)
TOBACCO
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Are credits clearly separate from rest of stock?
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All stock in credit area has had RTV processed and a copy with it?
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Are team aware of email process for BAT credits?
LIQUOR
ALS checks
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Is the Duty Managers name clearly visible on the wall?
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Is the ALS tag visible? (Worn around neck)
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Is the tag the team members?
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If using store tag;<br>-Have they completed the ALS course?<br>-Have they lost theirs? if so, has a replacement been requested.<br>-Are they waiting for their card to arrive? <br>If using the store card - they need to sign it in and out.<br>
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Watch process - Are team engaging with the customer to properly asses?
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Have the duty Manager team all completed the ALS course?
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Have the posters been changed to - we will refuse the sale of alcohol to any customer we believe shows signs of intoxication.
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Has the store entered there ALS trained team into Payglobal. Are they keeping it upto date with new team, and transfers.
Sale of Liquor Folder
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Has they store completed their Store Plan?<br>-Is it signed by all senior team and the Group Manager. <br>-For store specific actions, check that records exist
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Check the list of ALS trained team. Check for any lapsed refreshers. Ensure a plan is in place for those team to attend refreshers ASAP.
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Check all General Manager certificates are valid and that the list of certificate holders/temporary/acting is up to date.
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Check the Liquor, Tobacco and Age Restricted policy is the most current.
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Talk to at least one Checkout operator and one supervisor and ask them about the latest liquor training they received. Ask questions to check their understanding of the policy and whether the store plan is being followed.
FOOD PROJECT
Stockroom
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Has the store identified and trained back up Team (at least 2) to assist Store Person during busy times, weekends and holidays?
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Are stores only receiving approved Deliveries off the Dockets eg Heller's, Tegel etc.
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Are direct deliveries being received line by line within 30 minutes?
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Is the Long Life Manager and Store Person have regular catch up sessions to discuss and work through any issues.
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Is the Store Person connected within the Store environment? Are they are regularly attending Huddles, Department Manager meetings and Health and Safety Meetings?
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Is the stockroom clean and organised?
Produce
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Is the produce department set up by 11:00?
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Does the Produce team know and understand what the 8 fresh perception lines are? <br>(Lettuce, Strawberries, Apples, Summerfruit, Bananas, Potatoes, Broccoli, Tomatoes)
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How often are the team watering their multideck? (should be 4 5 times a day, will settle for 3)
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Are the team using 1 touch to fill product?
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Has the department been graded? Check the 8 perception lines, are they in good condition?
Checkouts
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Observe how operators are interacting with customers. Give feedback.
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Walk the department. <br>-Are there enough baskets and trolleys available. Are they clean?<br>-Is the customer service desk clean and free from clutter?<br>-Are they Managing queues?<br>-Is there an express lane open?<br>-What is the SCo attendant doing? Are they moving around the customers?<br>-How are the operators packing bags? Pack 7 being followed?
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Observe team answering the phones. Do they greet, mention store name and their name?
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Ask an operator what the benefits of the one card are. Do they know what insurance we sell?
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Do they team know what their VOC score is? What is this weeks VOC focus? (if there is one)
