Information
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Audit Title
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Select date
First Impressions
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Was the business properly secured (if closed) or open (if trading) at the point of arrival
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Was the front entrance tidy and clean
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Were external seating areas arranged properly with the correct table arrangements present
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Was the light level appropriate for the time of day
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Were the windows clean and the outside paintwork clean and in good order
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Was the floor free of litter and unobstructed
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Was the menu displayed clearly
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Was external lighting fully operational
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Was the welcome station neat and tidy
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If door staff / host were present, was the interaction positive
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Was the internal temperature suitable for the time of year
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Was the licensing information displayed clearly
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Was the music level appropriate for the time of day
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Were you welcomed professionally and offered coffee/food where appropriate
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How good was the first interaction with a team member (bar or restaurant)
Bar
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Was the glass wash door closed
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Was the bar clean and organised (if closed) setup (if open)
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Did the bartender report all of the equipment to be working correctly
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Were the fridges working correctly, ie temperature and lights
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Was the bar floor clean
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Were the shelves clean and dust free
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Were the measures clean and non sticky
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Was the wastage book in use
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Was the bar adequately stocked and equipped including ice and fruit
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Were all glasses clean and polished
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Was the soda dispenser clean
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Was the cleanliness of the bar at an acceptable level
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Was the coffee machine clean
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Was the coffee grinder clean and in working order
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Were all shelves and bottles clean
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Was the bar area fully set with furniture, cocktail menus and clean
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Were tables / seats in the bar area free of chewing gum (underneath) and heavy staining
Restaurant
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Was every table fully setup (napkins, wine glasses, cocktail menu, lunch menu, salt and pepper and cutlery)
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Were all the light bulbs working
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Were all the high hairs clean/ do they have safety tags
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Was the waiter station(s) fully set with cutlery, condiments, reserve menus and cleaning materials
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Were all of the menus clean, intact and unmarked
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Were all tables / seats free of chewing gum (underneath) and heavy staining
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Was the floor clear of debris and clean
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Do any tables have napkins under legs
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Were the floor staff wearing uniform (jeans/t shirts, apron) which is clean and pressed (no jumpers or cardigans)
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Was the internal woodwork free of dust and grease
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Were all the tables clean and set up
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Were all tables and chairs clean and dust free
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Were cleaning checklists in use
Toilets
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Was the aroma acceptable
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Did all the cubicles lock
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Did all the toilets flush
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Did all cubicles have toilet roll
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Were the mirrors and sinks clean, inc around base of taps
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Was the baby change unit clean and in working order
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We're the assistance rails clean and securely fixed
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Was there hand soap and hot water
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Was the bin clean
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Was the hand dryer in working order
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Was the decor in acceptable order
Kitchen
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Was the head chef in at the time of visiting (if no, who was the senior chef)
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Were all chefs in the correct jackets, trousers and aprons
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Was the ventilation clean and working correctly
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Was the floor clean and in good repair
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Was the ceiling clean and in good repair
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Was the lighting adequate
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Was the crockery stored neatly
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Were the table legs and surfaces clean
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Were the sinks clean with hot water
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Was the thermometer (probe) in working order with probe wipes
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Were all the fridges in working order
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Were all fridges clean internally and internally, including seals and corners
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Were all utensils clean and fit for purpose
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Were all freezers in working order
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Were all freezers clean internally and externally and not "iced up"
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Was all shelving clean and well organised
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Were all fryers clean inside and out including inside workings
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Were all cooking ranges clean and in working order
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Was the pizza oven in good working order
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Were the microwaves clean and in good working order (check corners)
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Were the walls clean
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Was the serving hatch clean and free of clutter
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Was all food covered and chilled as required
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Was all food in fridges/freezes date labelled
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Were all chefs in the correct footwear (not trainers and protective)
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Were adequate hand washing facilities available (hot water, soap, blue roll and clean sink)
Dishwash
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Was the dishwasher clean both internally and externally (check up inside canopy)
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Was the COSHH poster displayed clearly
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Were chemicals in use correctly, and stored correctly
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Was the sink clean
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Were the cloths in use acceptable
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Was the shelving clean and well ordered
General Office/Storage/Admin
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Did the staff notice board display up to date correct information including Public/Employee Liability Insurance certificate
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Was the H&S poster on display
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Had the management diary been completed over the past week
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Was the manager smartly dressed
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Had all checklists been completed for the previous two weeks
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Was the hand washing poster on display
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Had the authorisation to serve alcohol been completed by all FOH staff
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Had the 6 monthly risk assessments been reviewed
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Had the 6 month fire safety plan been completed
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Were H&S, Fire Safety, Training/Personnel, Cooksafe manuals available and well ordered
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Were kitchen All in one records available and up to date, along with kitchen cleaning schedules
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Were personnel and training records up to date
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Were all spec sheets available and well ordered
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Was the back door closed
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Were the wine stores clean and well ordered
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Was the electrical store clean and well ordered
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Was the chemical store clean and well ordered and the door locked
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Was the safe locked and the key safe
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How much was the float amount, including bar till and bum bags and safe monies
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Was the external passageway clean and free of debris
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Was the used oil stored neatly and the surrounding area clean
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Stock Audit
Fire Safety
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Have all fire extinguishers been checked within 12 months
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Have all fire doors and alarms been checked
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Was all emergency signage and lighting in good order
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Were all test records up to date
Remote Storage
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Was the walk in freezer clean and at appropriate temperature
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Was the dry store clean and well ordered
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Was remote lighting adequate
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Were storage procedures adhered to, ie CO2 canister chained up, no food stored on floor
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Were the shelves clean
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Was the floor clean
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Was the stock level acceptable
Dessert Area
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Was the floor clean
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Was the bin clean, inside and outside
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Were the fridges clean, including seals
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Was the ice cream freezer clean, inc seals
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Were the shelves clean and well ordered
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Were all items in the fridges date labelled
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Was the crockery and cutlery neat, tidy and clean
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Was the hand wash sink clean and well supplied with soap and blue roll
Upstairs Areas
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Was the stairway clear and clean
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Was the staff room clean and tidy
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Were the staff toilets clean, all lights working, soap and drying facilities available
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Did all toilets flush and cubicles lock, and was there toilet paper in each cubicle
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Was the upstairs office area clean, well lit
