# Cleaning Audit Checklist

Walk the site in the same order every audit. Photograph any fail. Score each item 1 (fail) to 5 (excellent).

## Kitchen

- [ ] Food-contact surfaces visibly clean and free of residue
- [ ] Fridge and freezer interiors clean; no spillage, no expired stock
- [ ] Fryers within weekly deep-clean window; oil colour acceptable
- [ ] Extraction canopy grease traps within schedule
- [ ] Floors dry, non-slip, corners free of debris
- [ ] Sanitiser dilution correct at every station (test with a strip if unsure)
- [ ] Colour-coded chopping boards stored correctly
- [ ] Handwash basin: hot water, soap, paper towels, foot pedal working

## Front of house

- [ ] Tables and chairs clean and undamaged
- [ ] Bar top and taps free of sticky residue
- [ ] Customer toilets: 2-hour check log up to date, no missed slots
- [ ] Glassware storage clean and dust-free
- [ ] Menus and covers clean and undamaged

## Back of house and external

- [ ] Staff room and lockers clean; no food waste in personal areas
- [ ] Bins washed within schedule; lids close fully
- [ ] Refuse area free of overflow; Duty of Care notes filed
- [ ] Delivery yard swept; no obstruction
- [ ] External signage and glass clean

## Paperwork

- [ ] Cleaning schedule signed off for the last 7 days
- [ ] COSHH file up to date for every chemical in use
- [ ] Any failed check has a documented recovery
- [ ] Photo evidence retained for high-risk cleans (minimum 90 days)

## Notes

- Any item scoring 2 or below needs a same-day escalation to the GM.
- Trend the overall score over rolling 12 months; a stable score with rising customer complaints usually means the audit is wrong, not the site.

_Free to use commercially. Adapt for your operation._