Triple O's Operations Review F'2020

• Conducted on

  Date

• Prepared By

• Prepared For
  Address

• Daypart

  Breakfast/Lunch

  Lunch

  Lunch/Dinner

100% List

• Operations Review score has met a minimum score of 85%. <br>

  Compliant

  Non-Compliant

  N/A

• Team does not knowingly deviate or allow deviation from accepted programs, practises and/or standards (e.g. resetting timers, changing prep stickers, altering recipes, under portion, etc.).

  Compliant

  Non-Compliant

  N/A

• Approved Brand Integrity Checklist (Temp Log/Manager Walk) completed minimum twice daily with sanitizer strip attached once per day; kept on file for 2 years. <br> <br>

  Compliant

  Non-Compliant

  N/A

• Any temperature recorded in the last 30 days that indicates equipment/product was outside acceptable ranges (40°F - 140°F) includes notation that product was discarded and corrective action taken to prevent further occurrence; no improbable or impossible temperatures have been recorded. <br> <br>

  Compliant

  Non-Compliant

  N/A

• Atkins digital thermometer is available, clean and in good working order.<br>

  Compliant

  Non-Compliant

  N/A

• All products, chemicals and suppliers are approved by Triple O's Home Office and within shelf life. <br>

  Compliant

  Non-Compliant

  N/A

• Sanitizer strips are available and all sanitizer is within standard (minimum 200ppm - 400ppm) <br>

  Compliant

  Non-Compliant

  N/A

• At least one person on shift at all times has a valid Food Safe certificate; Certificate is posted.

  Compliant

  Non-Compliant

  N/A

• Hands are washed after handling high hazard food products and for appropriate amount of time. <br>

  Compliant

  Non-Compliant

  N/A

• Approved dish washing procedures are being followed.<br>

  Compliant

  Non-Compliant

  N/A

• All fridges and freezers have thermometers that are in good working order <br>

  Compliant

  Non-Compliant

  N/A

• Bio-Hazard Spill Kit is available/fully stocked; team is familiar with purpose of kit and location.<br>

  Compliant

  Non-Compliant

  N/A

Service and Sales - Service

• Team levels are appropriate for business needs.

  Yes

  No

  N/A

• Par level preparedness is appropriate for business needs.

  Yes

  No

  N/A

• Is there a sales building plan identified by the Management team (i.e. suggestive sell focus).

  Yes

  No

  N/A

• Team is observed consistently table touching guests when appropriate. <br>

  Yes

  No

  N/A

• Service recovery coupons available (Free Original burger, fries, shakes).

  Yes

  No

  N/A

• Restaurant is participating in the current feature program, team is knowledgeable around feature highlights; feature checklist is complete. <br> <br>

  Yes

  No

  N/A

• Exterior POS is approved, maintained, clean, and professional in appearance.

  Yes

  No

  N/A

• Interior POS is approved, maintained, clean, and professional in appearance; hours of operation are posted.

  Yes

  No

  N/A

• All local store marketing initiatives have been approved by Business Consultant.

  Yes

  No

  N/A

• Guest concerns resolved within 48hrs of concern; there is a handling and tracking system in place with copies of the concern and resolution on file.

  Yes

  No

  N/A

• Feature contest results are current, posted and team is aware of performance.

  Yes

  No

  N/A

• Gift cards are available, featured in approved display, and team is familiar with processing.

  Yes

  No

  N/A

• Restaurant is participating in KidSport program, donation box is clean, secured and displayed on the front counter in a highly visible area. Donations are regularly emptied.<br>

  Yes

  No

  N/A

• Plaques are current, posted and in good repair (The Promise, Franchise).

  Yes

  No

  N/A

• Music - appropriate level and type.

  Yes

  No

  N/A

Service and Sales - Steps of Service

• Greeting - <5 sec response time, warm smile w/eye contact, friendly tone.

  Yes

  No

  N/A

• Order Taking - team demonstrates menu knowledge, is friendly and helpful.

  Yes

  No

  N/A

• Suggestive Selling - consistently offering suggestions (combo, shakes, etc.) to guests.

  Yes

  No

  N/A

• Repeat Order - summarizes or repeats order for accuracy; gets beverage (DT).

  Yes

  No

  N/A

• Payment - gives receipt and mentions order number or re-greet guest (DT); friendly, warm smile with eye contact.

  Yes

  No

  N/A

• Provides Drinks - gives drink cup or beverage to guest, identifies where to fill.

  Yes

  No

  N/A

• Assembly - packed correctly, accuracy checked, correct condiments, specials marked with receipt.

  Yes

  No

  N/A

• Parting Comments - order presented, guest thanked and invited back.

  Yes

  No

  N/A

Service and Sales - Service Timing

• Service time tracker is posted, complete and current for the week.

  Yes

  No

  N/A

• Minimum 3 drive thru headsets in use and in good working order. <br>

  Yes

  No

  N/A

• Parking vehicles in drive thru only as appropriate; team members familiar with standard. <br>

  Yes

  No

  N/A

• HME Monthly Service Time Report - Break <4 minutes

  Yes

  No

  N/A

• HME Monthly Service Time Report - Lunch <4 minutes

  Yes

  No

  N/A

• HME Monthly Service Time Report - Dinner <5 minutes

  Yes

  No

  N/A

• Manual Counter Service Time #1

  Yes

  No

  N/A

• Manual Counter Service Time #2

  Yes

  No

  N/A

• Manual Counter Service Time #3

  Yes

  No

  N/A

• Manual Counter Service Time #4

  Yes

  No

  N/A

• Manual Counter Service Time #5

  Yes

  No

  N/A

Standards - Food Quality

• Raw high hazard proteins (*) are within shelf life and have reached minimum safe temperature while cooking (>165F) to serve to guests. Raw ingredients are maintained outside danger zone (<40F->140F).

  Compliant

  Non-Compliant

  N/A

• (*) Proteins - Beef 4oz/6oz/Frozen (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• (*) Proteins - Chicken Crunch/Strips/Buttermilk/Breast (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• (*) Proteins - Pork Sausage/Bacon (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• (*) Protein - Egg (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• (*) Protein - Fish (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• (*) Proteins - Veggie/Beyond (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Vegetables - Mushrooms/Onions (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Vegetables - Lettuce/Tomatoes/Pickles/Kale (hold, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Cheeses - Processed/Cheddar/Jack/Curds/Parmesan (hold, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Carriers - Bun/Waffle/Ciabatta/Gluten Wise (prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Sauces/Dips/Condiments/Spices - hold, cook, prep (labelling), shelf life, temperature, and quality are to standard.

  Yes

  No

  N/A

• Beef Gravy (hold, prep, shelf life, temperature {160F-180F}, and quality).

  Yes

  No

  N/A

• Feature - Ingredient Specific (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Sides - Fries/Hash Brown/GPF (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Sides - Onion Rings/Sweet Potato/Poutine (hold and cook time, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Dairy - Milk/Cream/Whip Cream/Ice Cream (hold, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Fruit Toppings and Syrups (hold, prep, shelf life, temperature, and quality).

  Yes

  No

  N/A

• Beverages - Pop, Coffee, Juices, Bottled Water/Milkshake

  Yes

  No

  N/A

• Caesar Salad/Crouton

  Yes

  No

  N/A

• Cookie

  Yes

  No

  N/A

Standards - Finished Items

• Burger #1

  Yes

  No

  N/A

• Burger #2

  Yes

  No

  N/A

• Burger #3

  Yes

  No

  N/A

• Burger #4

  Yes

  No

  N/A

• Burger #5

  Yes

  No

  N/A

• Sides #1

  Yes

  No

  N/A

• Sides #2

  Yes

  No

  N/A

• Sides #3

  Yes

  No

  N/A

• Sides #4

  Yes

  No

  N/A

• Sides #5

  Yes

  No

  N/A

• Drink #1

  Yes

  No

  N/A

• Drink #2

  Yes

  No

  N/A

Cleanliness - Washrooms (Public and Team)

• Washroom cleanliness is maintained throughout the day.

  Yes

  No

  N/A

• Counters/Basin/Mirrors - clean and well maintained.

  Yes

  No

  N/A

• Toilet/Urinals - clean and well maintained.

  Yes

  No

  N/A

• Ceiling Tiles/Vents/Lighting/Walls/Partitions - clean and well maintained.

  Yes

  No

  N/A

• Change Table - clean, well maintained and change pad available.

  Yes

  No

  N/A

• Garbage Bin - clean and well maintained.

  Yes

  No

  N/A

• Floor/Baseboards/Doors/Jams - clean and well maintained.

  Yes

  No

  N/A

• Supplies - soap and paper towels are stocked and available.

  Yes

  No

  N/A

Cleanliness - Service, Lobby & Kitchen Area

• Walls/Pictures/Decor - clean and well maintained.

  Yes

  No

  N/A

• Tables/Booths/Chairs - clean and well maintained.

  Yes

  No

  N/A

• Floors/Baseboards/Mats - clean and well maintained.

  Yes

  No

  N/A

• Ceiling Fans/Vents/Lighting - clean and well maintained.

  Yes

  No

  N/A

• Windows/Blinds - clean and well maintained.

  Yes

  No

  N/A

• Fireplace/High Chairs - clean and well maintained.

  Yes

  No

  N/A

• Condiment Station - clean, stocked and well maintained.

  Yes

  No

  N/A

• Doors/Thresholds/Jams - clean and well maintained.

  Yes

  No

  N/A

• Garbage Bins - clean and well maintained.

  Yes

  No

  N/A

• Hand Washing Sinks/Sink Fixtures - clean and well maintained. Only being used to wash hands.

  Yes

  No

  N/A

• Supplies - soap and paper towels are stocked and available.

  Yes

  No

  N/A

• Smallwares Storage - clean and well maintained.

  Yes

  No

  N/A

• Oil/Garbage Area - clean and well maintained.

  Yes

  No

  N/A

• Landscaping/Sidewalks - clean and well maintained, free of hazards.

  Yes

  No

  N/A

• Shelves/Counter Tops - clean and well maintained.

  Yes

  No

  N/A

• Cleaning/Sanitizing Procedures - in place and used correctly.

  Yes

  No

  N/A

Cleanliness - Equipment

• All high hazard equipment (*) used is reaching proper temperature and is safe for use.

  Compliant

  Non-Compliant

  N/A

• (*) Under Counter Fridge - clean, well maintained, and at proper temperature (<40F).

  Yes

  No

  N/A

• (*) Under Counter Freezer - clean, well maintained, and at proper temperature (<10F).

  Yes

  No

  N/A

• (*) Walk In Fridge/Stand Up Fridge - clean, well maintained, and at proper temperature (>40F).

  Yes

  No

  N/A

• (*) Walk In Freezer/Stand Up Freezer -clean, well maintained, and at proper temperature (<0F)

  Yes

  No

  N/A

• Chest Freezer - clean, well maintained, and at proper temperature (10F-15F).

  Yes

  No

  N/A

• Blender/Rinse/Dip Well - clean and well maintained.

  Yes

  No

  N/A

• Pop Machine - clean, maintained, and at proper temperature (<40F).

  Yes

  No

  N/A

• Coffee Maker (>170F)/Dairy Thermoses (<40F) - clean, well maintained, and at proper temperature.

  Yes

  No

  N/A

• POS/Printers/Debit/HME Timer - clean and well maintained.

  Yes

  No

  N/A

• Serving Trays - clean and well maintained.

  Yes

  No

  N/A

• Tomato Slicer - clean and well maintained.

  Yes

  No

  N/A

• Dish Sink - clean and well maintained.

  Yes

  No

  N/A

• Toaster - clean, well maintained, and at proper temperature.

  Yes

  No

  N/A

• Gravy Warmer - clean, well maintained, and at proper temperature.

  Yes

  No

  N/A

• Protein Warming Unit - clean, well maintained, and at proper temperature (>150F).

  Yes

  No

  N/A

• (*) Grill - clean, well maintained, and at proper temperature (225F/375F).

  Yes

  No

  N/A

• (*) Grill Fridges - clean, well maintained, and at proper temperature (<40F).

  Yes

  No

  N/A

• (*) Fryers - clean, well maintained, and at proper temperature (365F/325F). Boil-out procedures are in place.

  Yes

  No

  N/A

• Fry Warming Station - clean and well maintained.

  Yes

  No

  N/A

• Bun Trolley - clean and well maintained.

  Yes

  No

  N/A

• Blanching Racks/Baskets - clean and well maintained.

  Yes

  No

  N/A

• Dressing Table - clean, well maintained and heating/cooling element is turned on (i.e. warm or cold).

  Yes

  No

  N/A

• Burger Chute - clean, well maintained and at turned on (i.e. warm).

  Yes

  No

  N/A

• Exhaust Hoods - clean and well maintained.

  Yes

  No

  N/A

• Hold Timers - clean and well maintained.

  Yes

  No

  N/A

• Electronic Portion Scale - clean and well maintained.

  Yes

  No

  N/A

• Oil Shuttle/Filtration Unit - clean and well maintained.

  Yes

  No

  N/A

• Smallwares/Smallwares Bin (including but not limited to): FIFO, Knives, Cutting Boards, Tongs, Inserts, Scoops, Ladles, etc. are clean, in good repair and stored properly.

  Yes

  No

  N/A

Training and Safety

• Manager or supervisor on shift can demonstrate confidence in accessing & navigating online resources, this includes The Spot, The Hub, Steritech and LMS.

  Yes

  No

  N/A

• Manager on duty knows how to shut off the gas & water in an emergency situation. <br>

  Yes

  No

  N/A

• Manager on duty can explain how to handle risk management situations including Food Illness, Foreign Object and Guest Incident. <br>

  Yes

  No

  N/A

• Food and Quality binder is current and team is aware of location and use.

  Yes

  No

  N/A

• Shelf Life standard is current and posted.

  Yes

  No

  N/A

• LMS - team members have completed position specific modules including current features.

  Yes

  No

  N/A

• LMS - Manager(s) on shift have completed Management specific modules. At least one Manager has been accredited on the team.

  Yes

  No

  N/A

• On The Job, Orientation and Policy signoffs are current and complete for team members on shift.

  Yes

  No

  N/A

• MSDS is complete, accessible, team members know purpose and location.

  Yes

  No

  N/A

• Training cards are clean, current, accessible, and in use.

  Yes

  No

  N/A

• Communication Board is posted, and current with relevant documentation.

  Yes

  No

  N/A

• Uniform(s) are clean, professional looking, and meets standards and guidelines. Team grooming is to standard.

  Yes

  No

  N/A

• Policies current and posted including Health and Safety, Harassment, and Blue Band-Aid.

  Yes

  No

  N/A

• Work safely posters current and posted.

  Yes

  No

  N/A

• Shape Upp Binder current and accessible.

  Yes

  No

  N/A

• Emergency phone numbers posted (including GM or owner and BC).

  Yes

  No

  N/A

• Evacuation plan posted.

  Yes

  No

  N/A

• First Aid certificates are posted and at least one team member on shift has valid certificate.

  Yes

  No

  N/A

• Health and safety meeting completed monthly using approved form and filed for 2 years. <br> <br>

  Yes

  No

  N/A

• Emergency exits/lights are working; exits are free from obstruction.

  Yes

  No

  N/A

• CO2 tanks are chained and secured to the wall.

  Yes

  No

  N/A

• Pest control program is current and monthly visit is documented; any issues identified have been resolved.

  Yes

  No

  N/A

• First aid kit available, hanging & stocked to WCB level 1 requirements.

  Yes

  No

  N/A

• Eye wash station is stocked, and eye wash solution is labelled with expiry.<br>

  Yes

  No

  N/A

• Circuit breakers labelled, unlocked, and free from obstruction (3FT clearance).

  Yes

  No

  N/A

• Goggles/face shield, neoprene gloves, and neoprene apron available, used, and in good condition.

  Yes

  No

  N/A

• Fire extinguishers/suppression system tagged and within re-inspection date.

  Yes

  No

  N/A

• Allergy Kit is accessible, clean and team understands its purpose.

  Yes

  No

  N/A

• Team beverage, personal food and belongings are stored away from food production and service areas.

  Yes

  No

  N/A

• Any chemical removed from it's original container is appropriately labelled and stored.

  Yes

  No

  N/A