Store Weekly PTC

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

CUSTOMER SERVICE and FRONT END

• Clean trolleys & baskets / availability

  Yes

  No

  N/A

• Service level generally and priority one service alert sheet completed.

  Yes

  No

  N/A

• Name badges / team appearance

  Yes

  No

  N/A

• SCO / Service attendant engagement with customers

  Yes

  No

  N/A

• Cigarette Kiosk manned / inventory routine

  Yes

  No

  N/A

• Key registers open, disabled lane, express lane, last lane, confectionary free.

  Yes

  No

  N/A

• Check stands / impulse bars full / drink fridges / floral displays / newspapers

  Yes

  No

  N/A

• Customer entry un-cluttered floors clean in service area

  Yes

  No

  N/A

• Registers secured with rope

  Yes

  No

  N/A

• Regulatory signage / POS current

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Stock Trollies from nightfall

  Yes

  No

  N/A

STOCKROOM

• No customer trolleys or baskets located in stockroom

  Yes

  No

  N/A

• Red line visible and rules in place

  Yes

  No

  N/A

• Receiving

  Yes

  No

  N/A

• Orders by expected report in use at dock, check for not accepting loads

  Yes

  No

  N/A

• SMP in all areas

  Yes

  No

  N/A

• Quarantine area

  Yes

  No

  N/A

• Bins locked and service 80 in place

  Yes

  No

  N/A

• Damaged stock bay clean

  Yes

  No

  N/A

• Housekeeping

  Yes

  No

  N/A

• Plant room locked and clear

  Yes

  No

  N/A

• Generator check complete

  Yes

  No

  N/A

• Equipment check complete (fork/jack)

  Yes

  No

  N/A

• Fire exits clear

  Yes

  No

  N/A

PERISHABLES/FREEZER

• Review Dept presentation / walking the aisles / ready to trade / filling standards / SFP filling / display standards / no missing stripping or missing tickets<br>

  Yes

  No

  N/A

• Promotional pack tied up / committed displays executed to SPDB

  Yes

  No

  N/A

• Milk is full and staff available to replenish (clean, no spills, no stale smell in cabinet)<br>

  Yes

  No

  N/A

• Promotional instock and general in stock at acceptable levels / check with a RF gun.<br>

  Yes

  No

  N/A

• Evidence of Inventory Routine in place (negative stock, GAP Scan, PI verification, LNO, LTO, fIll reporting )<br>

  Yes

  No

  N/A

• POGs implemented as per requirement spot check recent sections completed, check deleted lines are space managed on shelf appropriately <br>

  Yes

  No

  N/A

• Spot check general housekeeping across the department<br>

  Yes

  No

  N/A

• Spot check out of code process is in place, physically check on shelf any evidence of OOC stock, review task against the roster

  Yes

  No

  N/A

• Are all display lights in good working order<br>

  Yes

  No

  N/A

• Safety - Correct use of PPE and equipment, identify potential hazards<br>

  Yes

  No

  N/A

• Food Safety - Review quality of documentation, spot check pre startup check, scheduled weekly and monthly deep cleans<br>

  Yes

  No

  N/A

• KVI list has been checked

  Yes

  No

  N/A

GROCERY/ GENERAL MERCHANDISE

• Review dept presentation / walking the aisles / ready to trade / filling standards / SFP filling / display standards / no missing stripping or missing tickets<br>

  Yes

  No

  N/A

• Committed displays tied up as per SPDB, no old dated displays on floor including old dated bins. review against current week's sales plan<br>

  Yes

  No

  N/A

• Promotional instock and general in stock at acceptable levels spot check with a RF gun.<br>

  Yes

  No

  N/A

• Evidence of Inventory routine in place (negative stock, GAP Scan, PI verification, LNO, LTO, fIll reporting)<br>

  Yes

  No

  N/A

• POGs implemented as per requirement spot check recent sections completed, check deleted lines are space managed on shelf appropriately<br>

  Yes

  No

  N/A

• Stock management principles in place in stock room<br>

  Yes

  No

  N/A

• Safety - Correct use of PPE and equipment, identify potential hazards<br>

  Yes

  No

  N/A

• Food Safety - Review documentation<br>

  Yes

  No

  N/A

• Spot check general housekeeping across long life department<br>

  Yes

  No

  N/A

• KVI list has been checked

  Yes

  No

  N/A

OFFICE AREA and Staff Room

• Office areas clutter free<br><br>

  Yes

  No

  N/A

• Lunchroom clean, floors mopped, fridge cleaned, all items in fridge have staff purchase stickers

  Yes

  No

  N/A

BAKERY

• Product quality check completed (would I buy it and feed it to my family test) <br><br>

  Yes

  No

  N/A

• Weekly promotional pack tied up, off location bins merchandised as per current sales plan <br>

  Yes

  No

  N/A

• Check range of instore baked product is on show<br>

  Yes

  No

  N/A

• Check correct layout and flow is being followed<br>

  Yes

  No

  N/A

• Single roll unit well stocked, tidy and ticketed <br>

  Yes

  No

  N/A

• Check cream fridge range on show, review dates and ensure the fridge is clean and free of spills <br>

  Yes

  No

  N/A

• All bake off lines have correct stickers to comply with legislation<br>

  Yes

  No

  N/A

• SMP in place and being followed in freezer, coolrooms and back room <br>

  Yes

  No

  N/A

• Check for evidence of thaw planner being utilised<br>

  Yes

  No

  N/A

• View current day production planner / dough calculator, spot check it is being utilised as per required. <br>

  Yes

  No

  N/A

• Conduct weight checks on 3 instore production lines<br>

  Yes

  No

  N/A

• Correct tickets to cover kilojoule legal specification<br>

  Yes

  No

  N/A

• Evidence of inventory routine in place, spot check PI accuracy <br>

  Yes

  No

  N/A

• Best Before / Use by dates correctly applied<br>

  Yes

  No

  N/A

• Safety - Correct use of PPE and equipment, identify potential hazards <br>

  Yes

  No

  N/A

• Food Safety - Review quality of documentation, spot check pre startup check and scheduled weekly and monthly deep cleans<br>

  Yes

  No

  N/A

• KVI list has been checked<br>

  Yes

  No

  N/A

PRODUCE

• Product quality check completed (would I buy it and feed it to my family test) <br>

  Yes

  No

  N/A

• Review country of origin labelling against current list (in weekly produce promo pack) <br>

  Yes

  No

  N/A

• Review dept presentation, filing and ticketing standards by walking the department to ensure department isn’t overfilled causing break down in quality<br>

  Yes

  No

  N/A

• Spot check space for sales and MPL’s throughout the department<br>

  Yes

  No

  N/A

• Description stickers on cut lines <br>

  Yes

  No

  N/A

• Mushroom bags available on mushroom display for customers <br>

  Yes

  No

  N/A

• All display equipment clean and in good working order?<br>

  Yes

  No

  N/A

• Bags available for customers, particularly on any loose product <br>

  Yes

  No

  N/A

• SMP in place and being followed<br>

  Yes

  No

  N/A

• Evidence of inventory routine in place, spot check PI for accuracy <br>

  Yes

  No

  N/A

• Housekeeping throughout trading floor and back of house<br>

  Yes

  No

  N/A

• Weekly promotional pack tied up<br>

  Yes

  No

  N/A

• Safety - Correct use of PPE and equipment, identify any potential hazards<br>

  Yes

  No

  N/A

• Food Safety - Review quality of documentation, spot check pre startup check and scheduled weekly and monthly deep cleans <br>

  Yes

  No

  N/A

• KVI list has been checked

  Yes

  No

  N/A

MEAT

• Product quality overall - cutting and packing standards as per company standard (Would I buy it? test)<br>

  Yes

  No

  N/A

• Review dept presentation, merchandising and filling standards by walking the department, should be no more than two high across the department <br>

  Yes

  No

  N/A

• Mince range on show and to specification<br>

  Yes

  No

  N/A

• Weekly promotional pack in place and all promos tied up <br>

  Yes

  No

  N/A

• Seasonal Range (BBQ, Roasts) on show and to specification (stock weight to sales)<br>

  Yes

  No

  N/A

• Seasonal layout / cabinet flow correct<br>

  Yes

  No

  N/A

• View current day production planner, check for evidence it is being used, spot check products<br>

  Yes

  No

  N/A

• Check that the mincer has been cleaned after use, if not instruct team to re-clean urgently<br>

  Yes

  No

  N/A

• Is the markdown process in place and being followed <br>

  Yes

  No

  N/A

• Any out of code stock on show or in the cool room, check for evidence of RTC process being followed <br>

  Yes

  No

  N/A

• Stock management principles in place and being followed as per the fresh inventory routine <br>

  Yes

  No

  N/A

• Evidence of inventory routine completed, spot check PI for accuracy and MPL’s are at correct levels <br>

  Yes

  No

  N/A

• Safety - Correct use of PPE and equipment, identify hazards <br>

  Yes

  No

  N/A

• Food Safety - Review quality of documentation, spot check pre startup check and scheduled weekly and monthly deep cleans <br>

  Yes

  No

  N/A

• KVI list has been checked<br>

  Yes

  No

  N/A

DELICATESSEN

• Product quality overall check<br>

  Yes

  No

  N/A

• Standard of cabinet merchandising overall<br>

  Yes

  No

  N/A

• Cabinet flow correct<br>

  Yes

  No

  N/A

• Seasonal layout / cabinet flow correct<br>

  Yes

  No

  N/A

• Customer service level and engagement with customers<br>

  Yes

  No

  N/A

• Roast chickens on show - full range<br>

  Yes

  No

  N/A

• Review housekeeping in preparation areas and cabinets<br>

  Yes

  No

  N/A

• Cheese fridge full, prepacked salads displayed<br>

  Yes

  No

  N/A

• Deli express and meal solutions range on show, spot check dates<br>

  Yes

  No

  N/A

• Current day's production planner in use <br>

  Yes

  No

  N/A

• Correct Tickets to cover COOL and kilojoule legal specification<br>

  Yes

  No

  N/A

• Early or late week specials on show and ticketed<br>

  Yes

  No

  N/A

• Evidence of inventory routine completed, spot check PI for accuracy and MPL’s are at correct levels<br>

  Yes

  No

  N/A

• Safety - Correct use of PPE and equipment, identify any potential hazards <br>

  Yes

  No

  N/A

• Coolroom stock - Check use-by codes and trace labels in use<br>

  Yes

  No

  N/A

• Stock Management principles in place and being followed as per the fresh inventory routine <br>

  Yes

  No

  N/A

• Hot food book completed - Temp checks / RTC action<br>

  Yes

  No

  N/A

• Food Safety - Review quality of documentation, spot check pre startup check and scheduled weekly and monthly deep cleans <br>

  Yes

  No

  N/A

• KVI list has been checked<br>

  Yes

  No

  N/A

SEAFOOD

• Product quality overall check<br>

  Yes

  No

  N/A

• Standard of cabinet merchandising overall<br>

  Yes

  No

  N/A

• Seasonal layout / cabinet flow Correct<br>

  Yes

  No

  N/A

• Customer service level and engagement with customers<br>

  Yes

  No

  N/A

• View current day thaw planner<br>

  Yes

  No

  N/A

• Seafood express and meal solutions range on show, check dates<br>

  Yes

  No

  N/A

• Freezer off location full<br>

  Yes

  No

  N/A

• Correct Tickets to cover COOL legal specification<br>

  Yes

  No

  N/A

• Early or late week specials on show and ticketed<br>

  Yes

  No

  N/A

• KVI list has been checked<br>

  Yes

  No

  N/A

• evidence of inventory routine completed <br>

  Yes

  No

  N/A

• Spot check PI for accuracy and MPL’s are at correct levels <br>

  Yes

  No

  N/A

• Safety - Correct use of PPE and equipment, identify any potential hazards<br>

  Yes

  No

  N/A

• Coolroom Stock stored correctly, check use by codes and trace labels in use<br>

  Yes

  No

  N/A

• Stock management principles in place and being followed as per the fresh inventory routine<br>

  Yes

  No

  N/A

• Day dots system in use correctly<br>

  Yes

  No

  N/A

• Food Safety - Review quality of documentation, spot check pre startup check and scheduled weekly and monthly deep cleans

  Yes

  No

  N/A

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• Duty Manager

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• Store Manager

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