Title Page
-
Region
- Lower Mainland
- Vancouver Island
- Interior
- Northern BC
- Calgary
- Edmonton
- Leduc
-
Branch
- Abbotsford
- Abbotsford (Whatcom)
- Aldergrove
- Burnaby (Gilmore)
- Burnaby (Kensington)
- Burnaby (Marine & Byrne)
- Burnaby (Metrotown)
- Burnaby (North Road)
- Chilliwack
- Coquitlam (Sunwood Square)
- Delta (Scott & 72nd)
- Langley
- Langley (Walnut Grove)
- Maple Ridge
- Mission
- New Westminster
- North Vancouver
- North Vancouver (Park & Tilford)
- North Vancouver (Pemberton Plaza)
- Port Coquitlam
- Richmond (Ackroyd)
- Richmond (Richmond Centre)
- Richmond (Sweden Way)
- Richmond (Vancouver Airport, Domestic)
- South Surrey (Morgan Crossing)
- Squamish
- Surrey (Central City)
- Surrey (Guildford)
- Surrey (Panorama)
- Tsawwassen
- Vancouver (Coast Hotel)
- Vancouver (Dunsmuir & Homer)
- Vancouver (Georgia & Cardero)
- Vancouver (Kerrisdale)
- Vancouver (Kingsway)
- Vancouver (Kitsilano)
- Vancouver (Marine Drive
- Vancouver (Oakridge)
- Vancouver Downtown (Granville & Drake)
- West Vancouver (Park Royal South)
- White Rock
-
Branch
- Campbell River
- Central Saanich
- Courtenay
- Duncan
- Nanaimo (North)
- Nanaimo (South)
- Victoria (Airport)
- Victoria (Caledonia)
- Victoria (Fort Street)
- Victoria (Langford)
- Victoria (Quadra)
-
Branch
- Kamloops (at the Holiday Inn)
- Kamloops (Sahali)
- Kelowna
- Kelowna (Airport)
- Penticton
- Vernon
- West Kelowna
-
Branch
-
Branch
-
Branch
-
Branch
-
Address
-
Manager on Duty
-
Date & Time of Visit
-
Prepared by
Site Visit
-
INSTRUCTIONS
1. Please answer "Compliant," "Non-Compliant" or "N/A" on the questions below.
2. Add photos and notes by clicking on the paperclip icon
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date
4. Complete audit by providing digital signature
5. Share your report by exporting as PDF, Word, Excel or Web Link
100 % List
-
1 - Hands are washed frequently and/or approved alternative hand sanitation practices are in place practices are in place between handling high hazard food products.
-
2 - All products are within shelf-life and are dated appropriately to the current standards
-
Click "Add Items" to enter non-compliant products
Item
-
Specify Item
-
Select description of non-compliance
-
3 - Food products kept out of the danger zone (40°-140°F or 4°-40°C).
-
4 - Temperature Checks completed accurately twice daily with MOD sign off.
-
5 - Iodine Test strips for glasswashers are completed daily and attached to a temp list
-
6 - Chlorine Test strips for low temp dishwashers and attached to the temp checklist
-
7 - Quat sanitizer test strips attached to the temp checklist
-
8 - All fridge's and freezers have thermometers that are in good working order.
-
9 - Allergy Kit for Kitchen is available and employees know how to use.
-
10 - Spill kit is available and fully stocked
-
11 - Hand wash stations are available in all areas and are in good condition and are stocked with soap and hand towels
Exterior Walk
-
Parking Lot
-
Signage
-
Building Exterior
-
Back Door
-
Garbage Enclosure
-
Landscaping
-
Sidewalks and Walkway
-
Patio
-
Front Door
Leadership tools in use
-
Buzz sheets updated & in use?
-
Prep list updated?
-
Waste sheet current and in use?
-
Freezer pull sheets in use?
-
Call backlog in place? Writing order talk timing on chits?
-
Daily and weekly cleaning schedules are in use for BOH
-
Daily and weekly cleaning schedules are in use for FOH
-
Red book utilized to a max?
-
Pocket assistant in use?
-
LMS training
FOH Cleanliness
-
Lobby cleaning & maintenance?
-
Furniture cleaning & maintenance?
-
Equipment cleaning & maintenance?
-
Bar/Lounge cleaning & maintenance?
-
Restroom cleaning & maintenance?
-
Floor cleaning & maintenance?
-
Menus clean & in good repair?
-
Marketing materials up to date/in place?
-
Lighting cleaning & maintenance?
FOH Leadership
-
Did a pre-shift happen?
-
Is the whiteboard being used effectively?
-
Is table touching happening by management?
-
Effective front door management? Guest Flow/Wait Lis
-
Pass thru management? Food coming out in a timely manner?
-
Are washroom checks being done & recorded?
-
Is teamwork happening?
-
Are staffing levels sufficient?
-
Is coaching/correcting happening?
Service & Hospitality
-
Amazing greetings!
-
Timely greetings (30 seconds)
-
Great good byes!
-
Hospitality observed? Creating memorable experiences.
-
Service standards followed?
Atmosphere
-
Comfortable room temperature? (Are guests wearing jackets?)
-
Music selection & volume appropriate?
-
Televisions on appropriate channels?
-
Lighting appropriate?
-
FOH Uniforms?
-
In-moment results posted? Servers circling/materials in use?
Server Salesmanship
-
Daily features / current promotion mentioned?
-
Daily drink feature/juice offered? (Can I get you something to drink?)
-
Upsell/Suggestive selling observed? Appies, gravy, burger adds/sides
-
Dessert offered? / Menus used? (Can I get you anything else?)
-
Server menu knowledge?
-
Server beverage knowledge?
BOH Observations
-
Are there adequate levels of small wares for service?
-
Are there any run outs (86’d items)?
-
Equipment cleaning & maintenance?
-
BOH Uniforms?
-
Main cooler cleaning & maintenance?
-
Main Freezer cleaning & maintenance?
-
Online refrigeration cleaning & maintenance?
-
Dish area cleaning & maintenance?
-
Kitchen walls, floors & lighting cleaning & maintenance?
-
Fire suppression, extinguishers, emergency lighting up to date?
-
Oven hoods cleaning up to date?
-
Eye wash, Pop Line, Ice Machine, Dry stock Bins?
-
Food Quality opportunities on today’s visit
-
Prep Quality opportunities on today’s visit
-
Health & Safety
Completed by
-
Completed by (Name & Signature)
