Title Page

  • Conducted on

  • Conducted by

  • Location
  • Manager of Shift

House Proud Questions

Entrances and car-parking

  • Fuel totem brand signs, lit and in good repair

  • Car Park signage is clean

  • Carpark lights in good repair and fully working

  • Directional signage, in good repair, clean and lights working

  • Road markings and directions legible

  • Potholes filled or marked to avoid

  • Dog drinking water clean with fresh water

  • Dog walking areas clearly marked with brand signage and kept litter free

  • Disabled bays clearly marked and easy to find

  • Family bays clearly marked and easy to find

  • Clear directions to HGV and coach park

  • Kerb stones clean

  • Picnic tables and sheds ready for use

  • Grass areas well groomed

  • Plants and trees not overgrown and signage can be seen easily

  • Fencing in good order as necessary

  • Signage and lights working (Hours of darkness)

  • Zebra crossings well marked and lit.

  • Bins not overflowing and clean

  • Coffee cup holders not overflowing and clean

  • Generally litter free

  • Slabs clean,chewing gum free and no trip hazards

  • Windows clean and smear free

Coach/HGV Parking

  • Coach park-signed well and easy to find

  • HGV park-signed well and easy to find

  • Clear white lines with coach only/HGV only messages

  • Safe passageways for customers to access amenity building

  • Coach park free of HGV traffic & vice versa

  • Litter free with bins available

First impressions

  • Automatic doors working with safety stickers in position

  • Over door heaters and air curtains working

  • Door mat in good condition and clean

  • Glass doors smear free

  • Wet floors signs being used appropriately

  • Directional signage that is clear to customer journey

  • Ventilation units working and dust free - feels comfortable and correct of time of year

  • Walls, celings and floors clean and in general good condition

  • Lighting working and bright

  • Colleagues engaging with customers and in correct uniforms with lanyards and name badges

  • Evidence of "speedy table clearing"

  • Floors - clean and in good repair

  • Tables and chairs clean, in working order and free from debris

  • Self service coffee machine working, clean and well maintained

  • A Boards clean and in the correct location

Toilets Male

  • Toilets-First impressions do they look and smell fresh

  • Air freshener stocked and working

  • Soap dispensers-full

  • Urinals-clean

  • Lights-working and bright

  • Seats-not broken and clean

  • Taps-clean and working. Hot water is hot and cold is cold

  • Sinks-clean

  • Mirrors-smear and graffiti free

  • Hand dryers -clean dust free and working

  • Cleaning cupboard with correct equipment, clean and secure

  • Coat hangers in place on every toilet

  • Cubicle walls-clean, no holes or damage and graffti free

  • Vents in ceiling clean

  • Floor surfaces clean and dry

  • Door locks - in place and working in every toilet

  • Hourly toilet checks complete

Toilets Female

  • Toilets-First impressions do they look and smell fresh

  • Air freshener stocked and working

  • Soap dispensers-full

  • Lights-working and bright

  • Seats-not broken and clean

  • Taps-clean and working. Hot water is hot and cold is cold

  • Sinks-clean

  • Mirrors-smear and graffiti free

  • Hand dryers -clean dust free and working

  • Cleaning cupboard with correct equipment, clean and secure

  • Coat hangers in place on every toilet

  • Cubicle walls-clean, no holes or damage and graffti free

  • Vents in ceiling clean

  • Floor surfaces clean and dry

  • Door locks - in place and working in every toilet

  • Sanitary bins clean and not overflowing

  • Hourly toilet checks complete

Showers

  • First impressions do they look and smell fresh

  • Shower heads clean

  • Fans and ceilngs clean

  • Walls clean and no graffitti

  • Bins are clean and emptied regularly (not overflowing)

  • Shower bench in good order

  • Water runs at the correct temperature (Hot is hot, cold is cold)

Changing Places -Disabled Toilets

  • Clean, tidy and in good order

  • Ceiling hoist -clean and in working order

  • Height adjustable bench -clean and in working order

  • Toilet rolls and soap dispensers full

  • Alarm-working and cord not tangled

  • Hourly toilet checks complete

Baby Changing

  • Walls, floors clean and in good order

  • Changing bed clean with clean mat and liners available

  • All equipment in working order

  • Nappy bin clean and not overflowing

Colleague Toilets

  • Toilets-First impressions do they look and smell fresh

  • Air freshener stocked

  • Soap dispensers -full

  • Urinals-clean

  • Lights-working and bright

  • Seats-not broken and clean

  • Taps-clean and working. Hot water is hot and cold is cold

  • Sinks-clean

  • Mirrors-smear and graffiti free

  • Hand dryers -clean dust free and working

  • Cleaning cupboard with correct equipment, clean and secure

  • Cubicle walls-clean, no holes or damage and graffti free

  • Bins are clean and emptied regularly (not overflowing)

  • Vents in ceiling clean

  • Floor surfaces clean and dry

  • Door locks - in place and working in every toilet

  • Lockers-clean and doors intact with locks or padlocks

Colleague Room

  • Areas bright and freshly painted

  • Clean walls, ceilings and floors

  • Feeling comfotable, relaxing and inviting

  • TV working if applicable

  • Microwaves and fridges in working order

  • Communication boards-update, relevant and engaging

  • Furniture in good order with eating facilities

  • All colleague personal items in lockers

Back of House including office areas

  • Corridors clean floor

  • Doors and frames clean

  • Internal glass clean

  • Walls clean and freshly painted

  • Air con units clean

  • Cleaning rota in place

  • Posters and colleague information boards up to date and relevant

  • Carpets clean (if applicable)

Offices

  • Generally clean and tidy-good working environment

  • Chair-intact and clean

  • Desk-tidy and clean

  • Computers-working order

  • Bins-not overflowing

  • Notice boards up to date and relevant

  • Filing cabinet-secure

  • IT equipment in good order and sufficient workstations

  • Security-doors locked & code changed regularly

  • Lighting-working and bright

Safety

  • Review last Food Alert audit and House Proud audit to check all actions complete

  • Colleague noticeboard up to date

  • Fire Doors intact and working-free from obstruction and closed

  • Defibrillators in place with spare pads-evidence of being monitored

  • Fire extinguishers wall mounted and checked by engineer

  • Fire escape routes signposted & clear

  • Chemical cupboard -secure and clean, tidy and well stocked

  • Site BCP and emergency procedures up to date

  • First Aid supplies in stock and in date

  • Site and department Risk Assessments in place and in date

  • Fire evacuation point clearly marked and team aware

  • ALERT65 - Property Certificates in date and no open actions

  • ALERT65 - Accidents and Incidents completed correctly

  • ALERT65 - Food Complaints completed correctly

  • Are all pest control recommendations actioned

  • Have all maintenance issues been logged

  • Nitrous Oxide is locked away

  • COSHH data sheets available

Filling Station

  • Name the Manager on Shift today?

  • Coffee machines - calibration, cleanliness and good order

  • Food Safety - Check dates, rotation of product, cross contamination (FOH & BOH)

  • ALERT65 check - temp control, cleaning schedules etc

  • Cleaning chemicals and equipment in place and available - include check of chemical storage

  • Fridge temperatures - 1 - 8, seals in tact, clean and tidy

  • Fridge shelves clean and vents free from dust

  • Freezer temperatures - 18 - 23, seals in tact, clean and tidy, no ice build up

  • Freezer shelves clean and vents free from dust

  • Ice machine - clean internal and external, evidence of cleaning records

  • Lighting in place and in tact

  • Floor, walls, ceiling - clean, tidy and undamaged

  • Refuse - bins clean and waste segregated as appropriate, minimal amounts

  • Dishwasher - Clean, temperature at the right level, good working order

  • Sinks - clean, water runs at correct temperature and undamaged

  • Handwash sinks - water correct temperature with soap, blue roll and sanitiser

  • Is there a two stage clean procedure in place for raw and RTE foods in the kitchen preparation area

  • Racking/Shelving - Clean, Tidy and undamaged

  • Cleaning - rota in place and reflects condition observed

  • PPE in place, evidence of use, in good condition

  • Are all open products on display appropriately & fully stocked, well presented, Clearly labelled & priced, Visibly fresh & appealing

  • Are all open products free from evidence of any allergen cross contamination

  • Milk jug is changed for every drink

  • Colour coded milk jugs are being used and colleagues aware of colours

  • All milk jugs have temperature strips in place and colleagues aware of temperature

  • Was the condiment unit fully stocked, clean and tidy

  • Floor surface clean

  • Adequate stock of bags on open displays

  • Knives sharp and clean (separate knives for RTE and Raw)

  • Correct use of colour coded chopping boards

  • Correct use of colour coded cloths

  • Correct use of colour coded equipment

  • Allergen tickets available for all open and loose products

  • Ask a colleague two allergen questions and check they follow the correct procedure

  • Are all temperature probes working & calibrated

  • All colleagues displaying a name badge/lanyard

  • All colleagues delivering service with a smile

  • All colleagues wearing the correct uniform and look presentable

  • Were you acknowledged if there was a long queue

  • Was the colleague warm and friendly

  • All colleagues following the uniform policy of hair tied back, clean nails and no jewelry

  • If more than 5 customers in a queue were there more than 2 tills in operation

  • Order 1 Coffee. Is it made to the correct specification

  • Choose 1 Hot Product. Is it made to the correct specification

  • How long did it take from joining the queue to receive your order?

  • Full product availability today

  • Do colleagues understand product control times

  • All colleagues selling fuel are Sure Site trained

  • Refusals log being completed

Cafe

  • Name the Manager on Shift today?

  • Coffee machines - calibration, cleanliness and good order

  • Food Safety - Check dates, rotation of product, cross contamination (FOH & BOH)

  • ALERT65 check - temp control, cleaning schedules etc

  • Cleaning chemicals and equipment in place and available - include check of chemical storage

  • Fridge temperatures - 1 - 8, seals in tact, clean and tidy

  • Fridge shelves clean and vents free from dust

  • Freezer temperatures - 18 - 23, seals in tact, clean and tidy, no ice build up

  • Freezer shelves clean and vents free from dust

  • Ice machine - clean internal and external, evidence of cleaning records

  • Lighting in place and in tact

  • Floor, walls, ceiling - clean, tidy and undamaged

  • Refuse - bins clean and waste segregated as appropriate, minimal amounts

  • Dishwasher - Clean, temperature at the right level, good working order

  • Sinks - clean, water runs at correct temperature and undamaged

  • Handwash sinks - water correct temperature with soap, blue roll and sanitiser

  • Racking/Shelving - Clean, Tidy and undamaged

  • Cleaning - rota in place and reflects condition observed

  • PPE in place, evidence of use, in good condition

  • Are all open products on display appropriately & fully stocked, well presented, Clearly labelled & priced, Visibly fresh & appealing

  • Are all open products free from evidence of any allergen cross contamination

  • Milk jug is changed for every drink

  • Colour coded milk jugs are being used and colleagues aware of colours

  • All milk jugs have temperature strips in place and colleagues aware of temperature

  • Was the condiment unit fully stocked, clean and tidy

  • Floor surface clean

  • Adequate stock of bags on open displays

  • Knives sharp and clean

  • Correct use of colour coded chopping boards

  • Correct use of colour coded cloths

  • Correct use of colour coded equipment

  • Allergen tickets available for all open and loose products

  • Ask a colleague two allergen questions and check they follow the correct procedure

  • Are all temperature probes working & calibrated

  • All colleagues displaying a name badge/lanyard

  • All colleagues delivering service with a smile

  • All colleagues wearing the correct uniform and look presentable

  • Were you acknowledged if there was a long queue

  • Was the colleague warm and friendly

  • All colleagues following the uniform policy of hair tied back, clean nails and no jewelry

  • If more than 5 customers in a queue were there more than 2 tills in operation

  • Childrens Play area clean, tidy and safe

  • Microwave clean and tidy

  • Bottle warmer clean with clean water

  • Seating areas clean and tidy internally and externally

  • Order 1 Coffee. Is it made to the correct specification

  • Choose 1 Hot Product. Is it made to the correct specification

  • Choose 1 Flatbread. Is it made to the correct specification and weight

  • How long did it take from joining the queue to receive your order?

Back of House Kitchen

  • Name the Manager on Shift today?

  • Food Safety - Check dates, rotation of product, cross contamination (FOH & BOH)

  • ALERT65 check - temp control, cleaning schedules etc

  • Cleaning chemicals and equipment in place and available - include check of chemical storage

  • Fridge temperatures - 1 - 8, seals in tact, clean and tidy

  • Fridge shelves clean and vents free from dust

  • Freezer temperatures - 18 - 23, seals in tact, clean and tidy, no ice build up

  • Freezer shelves clean and vents free from dust

  • Ice machine - clean internal and external, evidence of cleaning records

  • Lighting in place and in tact

  • Floor, walls, ceiling - clean, tidy and undamaged

  • Refuse - bins clean and waste segregated as appropriate, minimal amounts

  • Dishwasher - Clean, temperature at the right level, good working order

  • Sinks - clean, water runs at correct temperature and undamaged

  • Handwash sinks - water correct temperature with soap, blue roll and sanitiser

  • Racking/Shelving - Clean, Tidy and undamaged

  • Cleaning - rota in place and reflects condition observed

  • PPE in place, evidence of use, in good condition

  • Are all open products free from evidence of any allergen cross contamination

  • Are all open products free from evidence of any cross contamination

  • Floor surface clean

  • Knives sharp and clean

  • Correct use of colour coded knives

  • Correct use of colour coded chopping boards

  • Correct use of colour coded cloths

  • Correct use of colour coded equipment

  • Ask a colleague two allergen questions and check they follow the correct procedure

  • Are all temperature probes working & calibrated

  • All colleagues wearing the correct uniform and look presentable

  • All colleagues following the uniform policy of hair tied back, clean nails and no jewelry

  • Are allergen labels being correctly used on products

Rear of Building

  • ‘No Entry’ clearly marked

  • Doors locked and building secure

  • Cameras in position and night cameras (if available)

  • Delivery bays clean and tidy

  • Bell working for attention

  • Compactor clean and working -over 18s sign in place

  • Food bins clean and not overfollowing

  • Bailer working and clean- bails 3 metres from building

  • Rear doors closed to prevent pest access

  • Area is litter/crate free

Colleague Communication

  • Ask a colleague three questions from this weeks Catering and Retail bulletins. Are they aware of key updates

  • Ask a colleague a question from this weeks Nabil video. Are they aware of key updates?

  • Ask a number of colleagues to name and describe three craft producers we work with. Are they able to name the producers?

  • The site has regular weekly Huddles

  • The Operations Manager posts videos to update colleagues

Training

  • All Managers have completed Level 3 Food Safety Highfield Training

  • All Managers have completed Level 3 Health & Safety Highfield Training

  • Site has a Health & Safety Pathway completion rate of 90% and above

  • Site has a Food Safety Pathway completion rate of 90% and above

  • Is there a First Aider on shift today and is their name displayed on the colleague noticeboard

  • Is there a Fire Warden on shift today and is their name displayed on the colleague noticeboard

Security

  • Parking areas well lit

  • Rear entrance locked

  • Store rooms locked

  • Cash windows mirrored

  • Cameras on exits

  • Night cameras on exits

  • Panic button working

  • Filling Station cameras

Overall Impressions

  • Please provide key positives from todays visit?

  • Please provide areas of improvement from todays visit?

  • Please name colleagues who stood out to you today?

  • There is a visible Manager presence on shift today

  • The correct deployment model being used today

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