VENUE AUDIT

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

GENERAL EXTERNAL AND INTERNAL AREAS/VENUE INTERIOR

VENUE EXTERIOR

• The Venue has adequate and sufficient external lighting

  Yes

  No

  N/A

• Appropriate signage is on display (A-boards, poster, relevant point of sale, etc)

  Yes

  No

  N/A

• Appropriate signage is on display (A-boards, poster, relevant point of sale, etc

  Yes

  No

  N/A

• Entrance ways are clear and inviting

  Yes

  No

  N/A

• Beer Garden is well organised and kept

  Yes

  No

  N/A

• Footpath furniture and placement is as per the permit conditions

  Yes

  No

  N/A

• Menu box contains current menu, its clean and tidy

  Yes

  No

  N/A

• Emergency exits are clear and unobstructed at all times

  Yes

  No

  N/A

• Windows are clean (e.g. smudge free)

  Yes

  No

  N/A

• Outdoor area and garden is clean and maintained (e.g. free of weeds)

  Yes

  No

  N/A

• Walls are all in good condition (e.g. paint chip/scuff free, not damaged)

  Yes

  No

  N/A

• Umbrellas/other outdoor items secure

  Yes

  No

  N/A

VENUE INTERIOR

• Furniture, equipment, floors, walls, and general area are clean

  Yes

  No

  N/A

• Lighting is appropriate for the venue and all bulbs are working.

  Yes

  No

  N/A

• Music level and style is appropriate for the venue and in line with liquor licence conditions.

  Yes

  No

  N/A

• TV's are operational

  Yes

  No

  N/A

• Room temperature is comfortable and air conditioner/fans are in good working order.

  Yes

  No

  N/A

• DJ/music equipment is secure, in working order, clean and tidy.

  Yes

  No

  N/A

• Merchandising: Pos current, POS standard/quality, correct /consistent branding

  Yes

  No

  N/A

BAR OPERATION

• Back bar displays are appropriate with no foreign objects

  Yes

  No

  N/A

• Walls are in good condition (e.g. paint chip/scuff free, no damage)

  Yes

  No

  N/A

• Dispense equipment: Font heads and taps, Post mix air filter and gun are clean and in good working order

  Yes

  No

  N/A

• Fridges are in good working order (Layout, seals, filters, glass doors)

  Yes

  No

  N/A

• Ice machine: Ice scoop stored correctly, Unit clean and tidy

  Yes

  No

  N/A

• Glass washers: Secure, in working order and clean.

  Yes

  No

  N/A

• Coffee machine: Clean and operational

  Yes

  No

  N/A

• Floor and walls are clean

  Yes

  No

  N/A

• Glassware is in good condition

  Yes

  No

  N/A

• Beer mats are in good condition and clean

  Yes

  No

  N/A

• Stock display is organised and clean

  Yes

  No

  N/A

• Hand washing facilities have soap and paper towels available

  Yes

  No

  N/A

• The venue complies with contractual obligations in regard to beer tap layout and house pour spirits

  Yes

  No

  N/A

• Stocktakes have been completed and fall within the acceptable variance range (0.5% of total stock holding)

  Yes

  No

  N/A

• Bar open & closing checklists in place?

  Yes

  No

  N/A

• Weekly cleaning checklists in place?

  Yes

  No

  N/A

TOILETS

• Toilet facilities are clean and frequently checked by staff

  Yes

  No

  N/A

• Cubicle locks are ion good working order

  Yes

  No

  N/A

• The facility has a wash basin, products to enable hands to be cleaned, hand drying equipment, a mirror and a garbage bin

  Yes

  No

  N/A

• Walls, floors and ceilings in good condition?

  Yes

  No

  N/A

• Toilets and urinal in good condition?

  Yes

  No

  N/A

• Pos up to date & on display?

  Yes

  No

  N/A

BACK OF HOUSE

• Staff room is clean, organised and has no clutter

  Yes

  No

  N/A

• All corridors are clean and obstruction free

  Yes

  No

  N/A

• Storerooms/cupboards are secure, clean, organised, and have sufficient stock levels

  Yes

  No

  N/A

• Switchboards are easily accessible with no items in front

  Yes

  No

  N/A

OFFICES

• All petty cash outstanding is reconciled and has receipts on site

  Yes

  No

  N/A

• Website checked and up to date

  Yes

  No

  N/A

• Debtors are up to date

  Yes

  No

  N/A

• No open tabs

  Yes

  No

  N/A

• Office is neat and tidy

  Yes

  No

  N/A

• Function run sheets posted

  Yes

  No

  N/A

• Essential services log book on site

  Yes

  No

  N/A

• CCTV system recording 30+ days and logbooks are maintained

  Yes

  No

  N/A

• Cash float check carried out and reconciled. All cash to be counted for all areas to ensure there is no money missing or variances are explained

  Yes

  No

  N/A

• Yes

  No

  N/A

STAFF AND MANAGEMENT

• The Venue Manager or Assistant Manager is on site and presents well (manner, attire)

  Yes

  No

  N/A

• Staff present well (manner, attire) and are in correct uniform

  Yes

  No

  N/A

FUNCTION ROOM

• Function pack is readily available to take away

  Yes

  No

  N/A

• There is external & external signage on display advertising the venues function spaces and packages

  Yes

  No

  N/A

• The function area is clean, and furniture is set up correctly

  Yes

  No

  N/A

• Bar area fridge and back bar displays are well presented

  Yes

  No

  N/A

FOOD SAFETY/KITCHEN

• The Food Premises Registration/License certificate is current and displayed prominently on the premises (e.g. near kitchen entrance)

  Yes

  No

  N/A

• There is a trained Food Safety Supervisor (FSS) at the venue and a copy of their FFS training certificate is available at the premises

  Yes

  No

  N/A

• FSS full name required to be advised for the premises

• Food Safety Program:<br>- A copy of accredited Food Safety Program is available at the premises<br>- Food safety templates completed and signed off for the last 7 days. <br>Including:<br>- Temperature checks<br>- Cleaning schedule

  Yes

  No

  N/A

• Staff hand washing facilities:<br>- Hand washing liquid suitably stocked<br>- Appropriate hand drying facilities available i.e. paper towel/hand dryer<br>- Warm running water available in the hand wash areas<br>- Hand wash sink free from obstruction

  Yes

  No

  N/A

• Allergen guide & dietary guide visible & in use

  Yes

  No

  N/A

• Service fridges clean, fridge seals clean & in good condition

  Yes

  No

  N/A

• Food Storage:<br>- Portioned food labelled with either ruction or use by date<br>- Food stored correctly (i.e. meat bottom shelf, vegetables up top, all food covered, protected from contamination)<br>- No sign of perished/rotten food

  Yes

  No

  N/A

• Coolrooms:<br>- Exit from cool room capable of being opened from inside<br>- Any locks, push buttons, bells etc. in good working order<br>- Cool room door and escape route clear of obstructions

  Yes

  No

  N/A

• Working bell located on all walk-in cool rooms / freezer doors

  Yes

  No

  N/A

• Correct work practices being followed: <br>- Staff suitably dressed<br>- Long hair tied back if required, suitable uniform & shoes.<br>- No jewellery

  Yes

  No

  N/A

• All equipment in clean & in good working order & guards in place for items such as mixers, slicers, mandolins, mincers etc

  Yes

  No

  N/A

• Walls/floor/shelving clean (including in poolrooms/freezers/store area/ and under benches and equipment)

  Yes

  No

  N/A

• Canopy/Hood and filters clean

  Yes

  No

  N/A

• Flooring in appropriate condition

  Yes

  No

  N/A

• Chemical: <br>- Sanitiser bottles available and labelled <br>- Chemicals stored away from food

  Yes

  No

  N/A

• Pest control in place and effective

  Yes

  No

  N/A

• Waste disposal appropriately contained. i.e. boxes and general rubbish not lying around

  Yes

  No

  N/A

• Sufficient lighting with clean light fixtures in good working order

  Yes

  No

  N/A

• Cooking oil machines in use & stock pots are not being used for hot oil

  Yes

  No

  N/A

• Any butane bottles stored appropriately & away from ignition sources

  Yes

  No

  N/A

• Knives stored appropriately

  Yes

  No

  N/A

• Function run sheets have been posted in kitchen

  Yes

  No

  N/A

SLIPS/TRIPS/FALLS

• Anti-slip mats in use in bar and kitchen areas? (including wash up areas, pass, etc)

  Yes

  No

  N/A

• Mats/floors are in good condition e.g. not curled/lifted up at the edges or bunched; no rips or tears?

  Yes

  No

  N/A

• Floors are clear of liquid or other waste material that could cause a slip hazard?

  Yes

  No

  N/A

• Stairs, landings and walkways are clear of trip hazards? e.g. boxes

  Yes

  No

  N/A

• Non-slip treads on stairs are in place and in good condition?

  Yes

  No

  N/A

• Are mops, buckets and wet floor signs available and in good condition?

  Yes

  No

  N/A

EQUIPMENT

• Are cut resistant glass polishing gloves available and being used?

  Yes

  No

  N/A

• Is citrus wedger available and being used?

  Yes

  No

  N/A

• Are ladders / Safety steps available & in use for retrieving items stored above waste height?

  Yes

  No

  N/A

• Are trolleys available & in use for moving heavier items

  Yes

  No

  N/A

• Are team lifts are being practiced if manual lifting of kegs or other heavy items is required?

  Yes

  No

  N/A

• Is the First Aid kit stocked?

  Yes

  No

  N/A

• Is equipment is in good condition (inclusive of any playground equipment, chairs, etc.)

  Yes

  No

  N/A

HOUSEKEEPING

• Are cash offices locked and secure

  Yes

  No

  N/A

• Are sharps kits available to cleaning staff for disposal of syringes and other contaminated sharps?

  Yes

  No

  N/A

• Is outdoor furniture secure? (umbrellas, bollards etc.)

  Yes

  No

  N/A

• For venues with fire places, has an annual chimney sweep been organised?

  Yes

  No

  N/A

• Is there clear access to shelving and storage areas?

  Yes

  No

  N/A

• Is shelving in a good condition with heavy or frequently used items stored at waist height?

  Yes

  No

  N/A

• Are heater Gas bottles stored singularly? i.e. not stacked

  Yes

  No

  N/A

LIGHTING

• Lighting levels sufficient for the type of work being undertaken?

  Yes

  No

  N/A

• Are all light bulbs working, if no how many?

  Yes

  No

  N/A

ELECTRICAL EQUIPMENT

• Leads are in good condition with no casing/insulation cracked or split?

  Yes

  No

  N/A

• The test tag is current and details are specified on the tag?

  Yes

  No

  N/A

• Is the floor clear of slips hazards with no electrical cords lying cross walkways?

  Yes

  No

  N/A

• Are power boards in good condition eg not cracked, and there is no evidence of melted plastic or burn marks?

  Yes

  No

  N/A

• Plugs and power boards are stored away from water? (e.g. secured in bar/kitchen areas and not sitting on the floor)

  Yes

  No

  N/A

• Power boards are single use and there are no power boards in use which are 'piggy-backed' (e.g. plugged into another powerboard.

  Yes

  No

  N/A

• Power points and lights switches are free from cracks, melted plastic or burn marks?

  Yes

  No

  N/A

• Are items that are damaged or faulty tagd with an 'Out of Service' tag?

  Yes

  No

  N/A

CHEMICALS

• Are chemicals stored and used correctly? (away from food areas)

  Yes

  No

  N/A

• Spray bottles and decanted chemicals clearly labelled (e.g. Jasol spray bottles)?

  Yes

  No

  N/A

• Chemicals are stored upright with their lids closed?

  Yes

  No

  N/A

• Is PPE available and in use for chemical use (including gloves, eye protection etc.)

  Yes

  No

  N/A

• Is the manager on duty able to locate SDS (Safety Data Sheets) and understands what to do if exposed to chemicals?

  Yes

  No

  N/A

• Does the manager on duty know where to locate the Hazardous Substances and Dangerous Goods register?

  Yes

  No

  N/A

• Are only approved chemicals (on register) available for use?

  Yes

  No

  N/A

• Safety noticeboard is visible if you are injured poster, and list of safety contacts

  Yes

  No

  N/A

• The most recent Hazard Alert has been reviewed and signed off by the Manager

  Yes

  No

  N/A

• Does the venue have trained first aiders

  Yes

  No

  N/A

• Does the manager on duty know how to use InitialCARE (AUS only)

  Yes

  No

  N/A

• Does the venue have a contractor sign in book and is it being used

  Yes

  No

  N/A

• Is the Asbestos Register available and dated within the last 5 years

  Yes

  No

  N/A

• Has the venue undertaken Emergency Evacuation trial in the last 6 months

  Yes

  No

  N/A

• Are evacuation diagrams displayed and dated within 5 years?

  Yes

  No

  N/A

• Are all knives stored safely when no in use? (e.g. magnetic strip, knife tray)

  Yes

  No

  N/A

• Are guards in place where necessary? (on meat slicers, mandolins, mixers, etc.)

  Yes

  No

  N/A

• Is the floor free from external fat leaks?

  Yes

  No

  N/A

• Are gas appliances secured by safety chain from the appliance to the wall?

  Yes

  No

  N/A

• Are then emergency stop buttons on all pieces of equipment in the kitchen working? (Ask a team member trained in using the equipment to test)

  Yes

  No

  N/A

• Is the gas shut off valve accessible and is the manager on duty aware of the location?

  Yes

  No

  N/A

• Is oil filtered safely? (Oil should be filtered once cooled to a safe temperature, while the deep fryer & power supply has been turned off. An oil filter storage unit on wheels is preferred)

  Yes

  No

  N/A

• Is PPE available and in use - gloves for oil filtering

  Yes

  No

  N/A

• Are canopies clean (no build up of grease)

  Yes

  No

  N/A

• Are emergency bells fitted to all coolrooms and working?

  Yes

  No

  N/A

• Are the doors of coolrooms easy to open and are emergency release mechanisms in good working order?

  Yes

  No

  N/A

• Is the Coolroom floor surface in good condition?

  Yes

  No

  N/A

• is the floor surface in good condition?

  Yes

  No

  N/A

• Are coolroom doors/walls/racking free of mould build up and in good condition?

  Yes

  No

  N/A

• Are gas alarm/s fitted, working and calibrated within the last 6 months?

  Yes

  No

  N/A

• Are the team aware of & practicing the cellar buddy procedure & emergency procedure if an alarm is activated?

  Yes

  No

  N/A

• Is the cellar/stock room clean, organised, secure and free from trip/slip hazards?

  Yes

  No

  N/A

• Are kegs stored appropriately and easily accessible to minimise injury?

  Yes

  No

  N/A

• Are empty kegs & gas cylinders kept to a minimum?

  Yes

  No

  N/A

• Are keg handling gloves available & in use?

  Yes

  No

  N/A

• Are beverage gas bottles stored upright and secured appropriately? (chained)

  Yes

  No

  N/A

• Is the keg room door in good condition and easy to open with seals all in good condition?

  Yes

  No

  N/A

• Are team members who undertake beer line cleaning trained and is appropriate equipment available & in use? (including PPE & tap signage)

  Yes

  No

  N/A

• Do you have underground cellar - with hatch, or keg chute?

  Yes

  No

  N/A

LIQUOR LICENSING

• The current liquor licence is on display in a visible position to invite public attention (entrance/foyer or behind the bar)

  Yes

  No

  N/A

• The nominee's or licensee's details on the displayed licence are correct

  Yes

  No

  N/A

• All conditions of the liquor licence are complied with

  Yes

  No

  N/A

• A coloured copy of the current approved licensed plan (aka red-line area) is readily available at the premises

  Yes

  No

  N/A

• Liquor is only supplied within the approved licensed (red-line) area/s

  Yes

  No

  N/A

• All mandatory liquor signage is displayed in a prominent position which invites public attention (e.g. main entrance or behind bar/s) in its original form (e..g. colour, A4 size)

  Yes

  No

  N/A

• Free clean drinking water is available to patrons at all times

  Yes

  No

  N/A

• There is provision of refreshments, snacks and/or meals available to patrons during times of liquor service.

  Yes

  No

  N/A

• Any advertising or promotional material concerning alcohol is appropriate and does not breach the Act

  Yes

  No

  N/A

• A copy of each staff members current RSA and Licensees 'First step (nominees and licensees only) certificate is readily available

  Yes

  No

  N/A

• A record is kept of all persons issued a 'Barring Order', records are held in a confidential manner and kept in a secure location and are destroyed after 3 years after the expiry or revocation of the order

  Yes

  No

  N/A

• Noise is kept to an appropriate level & does not cause a disturbance to neighbouring business, residents or community groups

  Yes

  No

  N/A

• Any alcohol related incidents and inspector or police visits are recorded in the incident report book or visitors log book with sufficient supporting information and any documents related to the event.

  Yes

  No

  N/A

• Does the venue have a footpath trading permit?

  Yes

  No

  N/A

• The Footpath Trading /Cafe permit is current and readily available, and the sticker is on display

  Yes

  No

  N/A

• All conditions of the Footpath trading/Cafe permit are compiled with

  Yes

  No

  N/A

• All furniture is positioned as per the approved Footpath Trading/Cafe permit

  Yes

  No

  N/A

• All FOH staff are familiar with the approved outdoor dining area

  Yes

  No

  N/A

• Does the venue have a A-Frame or advertising board permit?

  Yes

  No

  N/A

• Does the venues have security at any time?

  Yes

  No

  N/A

• All crowd controllers carry and are able to produce their current licence upon request (if on duty)

  Yes

  No

  N/A

• A crowd control register is available at the venue

  Yes

  No

  N/A

• All sections/columns of the register are completed in full by all security personnel and all details entered in the register are written in ink and easily legible

  Yes

  No

  N/A

• Register is stored in a secure place where unauthorised persons cannot access

  Yes

  No

  N/A

• All incidents involving crowd controllers are recorded

  Yes

  No

  N/A

• Security wear the prescribed crowd controller identification (ID) in a visible position (chest) whiles performing duties

  Yes

  No

  N/A

• Smoking including e-cigarettes and shish tobacco is prohibited in outdoor dining areas during food service times

  Yes

  No

  N/A

• 'No smoking' signage is displayed in view of the public

  Yes

  No

  N/A

• If smoking is permitted, there is a 4 metre buffer or wall of 2.1 metres high between smokers and diners

  Yes

  No

  N/A