Title Page

  • Zone 1 Store Walk

Car Park/Mall

  • Select date

  • Are there any areas of concern that need to be rectified in car park, loading dock, garden beds, cobwebs, line marking etc?

Produce

  • Review VOC score. Do the produce team know the score and areas of opportunity?

  • Review floral stand. Was quality, ticketing, cleaning to standard?

  • Review country of origin. Was there any issues? Is this being completed weekly?

  • Complete cull. Was there any areas of concern in quality? Review space for sales and last weeks dump records to plan actions needed to be taken.

  • Was there any cleaning concerns on the trading floor that need to be rectified? Review data strip, cabinet, ticket holders, bunks, banana stand/watermelon stand.

  • Is the nut stand full and clean?

  • Is the ad pack executed with impact/abundance and good use of POS?

  • Review current events. Is the correct POS in place?

  • Is SMP in back room 100%?

  • Are volatile lines up to date and in use?

  • Does food safety book reflect day/weekly cleaning standards?

  • Are all corrective actions, food safety records to company standards?

  • Review foreign objects. Is there any concerns?

  • Is prep area clinical with only items required? Housekeeping

  • Review current produce flow. Has the store executed 100%?

  • Review current wet rack layout/planogram. Is this correct?

  • Are bins locked to avoid unnecessary dumps being thrown out without management knowledge?

  • Review items last sold report. Is this being actively reviewed/managed?

Deli

  • Review VOC score. Do the deli team know what the VOC score is?

  • Review current events. Is the correct POS in place?

  • Does food safety book reflect day/weekly cleaning standards?

  • Are all corrective actions, food safety records to company standards?

  • Is prep area clinical with only items required?

  • Review foreign objects. Is there any concerns?

  • Review last weeks dumps with department manager? Have they put plans in place to reduce/focus?

  • Is SMP in cool rooms correct and to a good standard?

  • Is the deli flow correct?

  • Are all encapsulates to a clean standard?

  • Walk deli case. Is the case set up to what good looks like in all sections?

  • Is SMP in cool rooms correct and to a good standard?

  • Are trace labels in use and to food safety standards?

  • Are volatile lines in use and up to date?

  • Are specials highlighted with A4s and stripping for best specials?

  • Is the chicken production planner in use?

  • Is deli hot food on show/cooking? Review production planner and pressure test cooks.

Seafood

  • Review VOC score. Do the deli team know what the VOC score is?

  • Review current events. Is the correct POS in place?

  • Is prep area clinical with only items required?

  • Review foreign objects. Is there any concerns?

  • Review last weeks dumps with department manager? Have they put plans in place to reduce/focus?

  • Are all encapsulates to a clean standard?

  • Are specials highlighted with A4s and stripping for best specials?

  • Are all corrective actions, food safety records to company standards?

  • Does food safety book reflect day/weekly cleaning standards?

  • Is SMP in cool rooms correct and to a good standard?

  • Are trace labels in use and to food safety standards?

  • Are volatile lines in use and up to date?

  • Walk case. Is there any frozen seafood in case?

  • Is the thaw planner in use? Review. Does this reflect case mud map? Is mud map in place?

  • Is case set up to what good look like? Are dividers used correctly?

Meat

  • Review VOC. Do the meat team know their score?

  • Review dumps and clearance for previous week. Has the meat team leader taken action on opportunities for process or space for sales?

  • Walk case and review the following: dates, data strip, cleaning, filling standards - 2 high and flow. Is there any areas that need to be rectified?

  • Is the special bay tied up to mud map?

  • Does the special bay have impact with strong use of POS?

  • Is the cross merchandising in the department seasonal and well merchandised?

  • Review food safety book. Is there any areas that need to be rectified?

  • Review Cleanliness of prep area. Is there any concerns that need to be rectified?

  • Review foreign objects. Is there any concerns?

  • Review SMP. Is there any areas that need to be rectified?

  • Is sampling occurring within the department?

Bakery

  • Review VOC. Do the bakery team know their score?

  • Review production planner. Is it in place? Have the bakers produced the required numbers?

  • Have the tables (specials) been merchandised well to the ad pack?

  • Does the department show impact with strong use of header cards/POS?

  • Review dumps and clearance for previous week. Has the bakery team leader taken action on opportunities for process or space for sales?

  • Is the cross merchandising in the department seasonal and well merchandised?

  • Review food safety book. Is there any areas that need to be rectified?

  • Review Cleanliness of prep area. Is there any concerns that need to be rectified?

  • Review foreign objects. Is there any concerns?

  • Review SMP. Is there any areas that need to be rectified?

  • Review cool rooms for trace bales/use by dates. Any concerns that need to be rectified?

  • Is the thaw planner in use?

  • Review cream case. Is stock weight to thaw planner and cream production to sales history?

  • Review cream case. Is ticketing, data strip, cleaning of shelves adequate?

  • Has the roll unit been cleaned to standard today?

  • Are the green dots for autostockr current?

  • Review bakery prop aisle. Are the ticketing, data strip standards adequate?

  • Is joint ordering to company guidelines? Review order for day and check if we have been given the required loaves from vendor? Ring vendor for any discrepancies.

Longlife - brochure execution/seasonal tie up

  • Review scores for VOC: correct price and ticketing, OOS, ease of moving around the store. Can the long life manager and team talk to their opportunities, score and plans to improve?

  • SPDB: review front end commitments. Are they executed 100%?

  • SPDB: Review back end commitments. Are they executed 100%?

  • Review discretionary ends. Do they tell a story/theme and executed to a great standard?

  • Review SCO/impulse areas. Have we executed impulse to the highest standard?

  • Review stunt walls. Have we executed to a great standard? Correct POS for impact. Data strip, ticketing.

  • Have we executed the front entrance display to SPDB?

  • Review SMP. Is this correct?

  • Is back room organised and tidy/clean?

  • Is equipment area to a good standard?

  • Is POS area to a good standard?

  • Is loose stock area/repair station to a good standard?

  • Is capping free to standards?

  • Has the LTO been completed in full before the afternoon power hours/gap scan to ensure stock is ready for our peak trading?

Perishables

  • Is the food safety book up to company standards? Review previous 2-4 weeks.

  • Has the freezer promo bays been executed to SPDB and with good use of POS to highlight offer?

  • Has the dairy promo bays been executed to SPDB and with good use of POS to highlight offer?

  • Review cleaning standards of diary and freezer cases/shelves. Any concerns? Eg dirty shelves, broken bags of peas etc

  • Is the milk fridge clean? Check runners and underneath dollys, doors. Is the a cleaning program in place?

  • Is SMP in dairy cool room 100%?

  • Is the dairy cool room clean? Check doors for old POS, floors, cages/shelving.

  • Is the freezer SMP 100%?

  • Is the cleaning standards of the freezer to company standards? Review ice build up.

Inventory

  • Review today's GAP scan. Pressure test accuracy of scans. Any concerns?

  • Has PI been completed today to the routine?

  • Review today's PI with long life manager and inventory manager. Check ticketing, scans, detail of shelf labels, hooks and condition of data strip. Is this executed to the highest standard?

  • Have all overs been investigated and returned to roll cages?

  • Have inventory manager audit a cage. Any errors? How many errors were on that cage?

Inventory - Fresh

  • Review roster for fresh inventory. Is a staff member rostered 7 days a week?

  • Review this mornings gap scan. Pressure test accuracy of distinct scans. Any concerns?

  • Is the fresh inventory team member actively managing volatile lines? Review

  • Review today's sections that have been deep dived. Are they able to demonstrate what a good deep dive looks like in full?

  • Are the investigation stickers being utilised across departments?

  • Is the fresh inventory team member challenging DMs on missing tickets/poor detail. Eg data strip need replacing?

  • Is the fresh inventory manager actively managing SMP with the team leaders?

Serivce

  • Review VOC. Does the service manager know the score and areas of opportunity?

  • Review Scan rates from stars. Does the service manger know the score and have a program/strategy in place to improve?

  • Review cash control? Is their any concerns?

  • Review EDR. Does the service manager know their result? Do they have a strategy in place to improve?

  • Review grids. Do they meet our customers needs and especially manned well during power hours?

  • Is this service desk area clinical?

  • Are drink fridges/check stands to a good standard?

  • Are the sanitizer wipes full?

  • Have we executed the ad pack for gift cards to the highest standard? Impulse and great use of POS?

  • Is the Britten stand clean and well ticketed?

  • Is the recycling bag bin clean and stickers/POS to a good standard?

  • Is the service manager/supervisor actively managing queues? Observe their job functions and provide feedback on how best to manage queues.

Ammenities

  • Is the managers office clinical?

  • Is the general office clinical?

  • Is the tearoom clinical?

  • Is the VOC board up to date?

  • Is the shrinkage board up to date?

  • Are the safety notice boards up to date including photos of safety team?

  • Review fridge, microwave, sinks and cupboards for cleanliness. Any concerns?

  • Review check seals on fridges and cupboards. Any concerns?

  • Are change rooms clinical?

  • Are the toilets to an acceptable cleaning standard?

  • Are the cleaners meeting an acceptable floor standard?

  • Is the cash office clinical? Declutter if needed.

Additional General Business:

  • Person completion audit:

  • Manager on duty:

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