Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

External and staff areas

  • Please confirm if there are any outstanding actions from the previous audit?

  • Does the EHO scores on the doors in the front window match the rating on the FSA website?

  • Are refuse areas locked up, clean, tidy and do all the bins have fitting lids.

  • Has the site had any changes to barriers, portable or fixed within the last quarter?

  • Are all barriers in the venue of approved design / standard, stored safely and free from damage/defects? Please refer to RA G32: Use of Barriers

  • Are all stairways/steps and surrounding areas safe and free from hazards?

  • Does the site have ladders?

  • Are all ladders In good condition, fit for purpose, clean and stored safely? (Please attach image).

  • Are ladders labelled, being stored and used correctly?

  • Are ladders on the premises recorded through 51.0 Form J in the HSMS?

  • Is the exterior of the building safe and in good condition? Car park surface, steps & access, pavings, deckings, umbrellas, furniture, gutters, roof tiles, lights working etc?

  • Are all floor surfaces free from trip or slip hazards including handrails, nosing on steps are secured and highlighted, and any damaged floor coverings made secure and jobs raised on pronett where required?

  • Are all electrical points, power leads and extension cables Undamaged?

  • Are any/all team member facilities and team rooms clean, tidy and litter free? (Please upload pictures)

  • Are all team toilets clean and hygienic, including walls, floor and toilets? Are all the bins empty, hand wash basins fully stocked with soap, paper towels and soap with hot and cold running water?

Fire safety

  • Is the Red Fire Book readily available and up to date?

  • Is the Fire Risk Assessment up to date? Do team members and management know where to find it, and has it been reviewed in the last 12 months?

  • Are all fire doors in good working order? (No missing fire strips, and close fully)

  • Are all fire doors clear of obstructions?

  • Is the fire alarm panel operational and fire call points numbered?

  • Do the call point numbers correlate with the fire log book and building fire map?

  • Is there a site plan and zone plan next to the fire panel?

  • Are all fire exit routes well maintained and free from obstruction?

  • Are the boiler and plant rooms locked and free from flammable materials and storage of any combustible items?

  • Question team member on fire safety, meeting point, what would they do if they discover a fire?

Bar

  • Are the glass washers clean?

  • Are the ice machines clean? With ice scoops stored in a separate lidded container

  • All hand wash basins fully stocked with soap, paper towels/blue roll, and hot and cold water?

  • Are all glass wash rooms clean? walls, floors and touch points?

  • Is the area behind the bar safe and risk free?

  • Are all juices and purées correctly labelled and day dotted? All OOD disposed of.

  • Are all fridges clean, with fridge seals in good working order?

  • Do all speed pourers have bottle condoms?

  • Are all glass shelves clean and free from broken glass?

  • Can team member correctly answer how to deal with broken glass? (Please leave comment with who was asked and their answer)

  • Can team member answer how to deal with a spillage? (Please leave comment with who was asked and their answer)

  • Do all bar team have good personal hygiene and can they demonstrate the hand washing process?

  • Is there a full pub price list visible from the bar?

  • By questioning, check employees understand that they are not permitted to work at heights in excess of 3m unless specifically authorised.

Allergen Front of House

  • Is there an allergen sign asking customers to inform TeamMembers of any queries they may have about the food, and is signage placed in an obvious place close to a till point?

  • Are the team using the allergy till prompt correctly asking all guests if they have an allergy ? And do they understand the importance around ensuring that all guests are asked?

  • Can the team member talk you through a full allergen process from start to finish as per the company standard?

  • Do the team know where to obtain Stonegate allergy information? And do they understand the difference between “contains” and “may contain”?

  • Do the team know that Stonegate do not offer Gluten Free Food? We offer no-gluten containing ingredients (NGCI) meals only, meaning that there is always a risk of cross contamination.

Kitchen

  • Is there an operating kitchen or dark kitchen on the premises?

  • If yes, is the dark kitchen diary fully up to date? (With no evidence of tick box culture?)

  • Is there a spare calibrated probe available? With useable sanitiser wipes.

  • Ask the DM or KM to show you how they calibrate their probes - is this in line with the specification within the FSMS?

  • Is all food in date and labelled correctly? Review out of date summary in the kitchen diary? If it is always blank, is this credible?

  • Are batch codes kept on all decanted freezer foods and meats?

  • Can the team member correctly explain ‘first in, first out’ (FIFO) to you?

  • Are the correct chopping boards, knives, tongs available, stored correctly and in good condition?

  • Check the condition of reusable food containers. Are these clean and free from damage? Are containers covered in excessive amounts of old labels?

  • Is there evidence of good practice in terms of cross contamination?

  • Is all food (including milk, bar garnishes and cocktail mixers) stored correctly, covered, labelled and dated, on the right fridge shelf or freezer?

  • Are the canopy, grills and filters in place and free from grease build up which is likely to present a fire hazard?

  • Are all walls, floors and ceilings (inc extraction and lighting) in clean and damage free condition?

  • Are all items of the kitchen equipment in working order and free from damage?

  • Are all items of kitchen equipment clean as reflected on the cleaning schedule?

  • Can a team member explain the 2 stage clean and demonstrate good hygiene practices?

  • All sinks fully stocked with soap and blue roll?

  • Is full ppe available? And is there evidence to suggest that it is actually being uses?

  • Can a team member talk you through the allergen process? (Please leave comment with who was asked and how they answered?

Cellar and storage rooms

  • Are the cellar steps structurally sound and safe?

  • Does the drainage gully have a cover on it and is the cover in a condition so not to cause a trip hazard and prevent pest ingress?

  • Is the cellar lighting bright enough to clearly maintain a safe working environment ?

  • Are all co2 cylinders chained or laid down? If they are laid down, are they chocked?

  • Are goggles gloves and apron available, and evidence that they are being used?

  • Is the cellar clean and litter free, equipment clean and is there evidence of stock rotation and expiry date management?

  • Are all boxes stored off of the floor?

  • Can TL or DM explain the full beer line cleaning process as per company policy?

  • What safety processes do you apply when receiving your beer delivery?

Licensing

  • Is a Section 57 Notice on display, next to the Premises Licence Summary, and are all details correct?

  • Are Challenge 21 / 25 posters on display?

  • Are ID Checks being recorded properly, I.e. on the till and in the door book, (where required) report can be viewed on power BI.

  • Is the incident log up to date and completed correctly, with details of the door staff log book and reported on the NSF Connect Portal? Has the GM reviewed the Risk Assessment needed (if relevant)?

  • Does the site have a valid Designated Premises Supervisor? If no, inform Licensing and Operations Director immediately.

  • If the DPS is absent, is the DPS Authorisation form completed and up to date, for all employees who sell alcohol and in the licensing manual?

  • Is CCTV operational with the correct time and relevant signage is on view and management team familiar with how to use the system?

  • Is a member of management attending pub watch meetings on a regular basis?

  • Is the licensing manual up to date including a copy of the premises licence and summary in the manual? And are all members of management (including, team leader) familiar with the policies in the manual including capacity?

  • Have all new starters signed the Gambling Act 2005 training sheet?

  • Are site specific copies of RAs G32 (use of Barriers) and G33 (Queuing) on file, signed by the Gm and with training record available for all team members and door teams?

  • Can the GM demonstrate / explain how the queue is setup and does this conform to the requirements of the risk assessment?

Office

  • Was there any missed daily, weekly or periodic checks last week? (Please comment with any missed and how this is going to be prevented going forward)

  • Are all team up to date with online training?

  • Is the office clean, tidy, organised and locked when not in use?

  • Has the most recent cash and stock policy been signed by all managers?

  • Check at least 3 team files, is the SSOW up to date? Fire evac plan, HsMS &FSMS, and food handlers declaration all signed and in date? (Comment which three were checked)

  • Have all management and team members signed the HsMS sign off sheet?

  • Have all management and kitchen members signed page 8 of the Food Safety Management System?

  • Have site completed monthly legionella checks with form E,F and G?

  • Are all PMV’s up to date? (If not have we chased?) comment if any fire safety ones are late

  • Is the latest EHO visit been uploaded to the NSF Connect portal?

  • Is there any outstanding EHO or NSF actions?

  • Have all risk assessments and SSOWs applicable to the site been reviewed by the General Manager in the past 12 months? Or sooner in the event of: a new manager, accident or incident or change in workplace layout?

  • Are all 6 monthly digital diary checks up to date? Invac, evac, gas safety, fire safety and ped checks? <br><br>Please comment with what date you last submitted each of the above. ( not the date date, submission date).

  • Is the “be you, be well” poster displayed prominently in a back of house area, eg staff notice board

  • Is the Health and safety at work poster on display?

  • Is the liability insurance notice on display?

Pest control

  • How frequent are your pest control visits

  • Can the DM/KM identify signs of pest activity and do they know where to look ?

  • Is the GM /Duty Manager shadowing the pest technician for every visit?

  • Are we free from any outstanding actions on the portal?

Any other issues

  • Do you have any other issues or queries?

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.