Template

Dispense Installation Audit Checklist

by Way Tj, from the Community

10+

Use this dispense installation audit to assess new beverage system installs in bars and pubs. The checklist covers bar and cellar standards including branding and fonts, lighting, secondary cooling, pipework, leak checks, and secure fittings. Verify gas ring colors, compressor setup, product gas pressure, glycol levels, water bath levels, return flow temperature, and line identification. Confirm dispense speed and temperature meet spec, and capture customer impressions and auditor findings. Classifications include Pass, Brand Owner Fail, and T and J Installations Fail.

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Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
Palmers Cellar and Bar Standards Audit Version 1.3
This audit template helps pubs and bars assess cellar and bar standards across key areas. It covers cellar structure and dispense equipment, hygiene, temperature control, drains, pest checks, storage and stock rotation, and delivery areas. Product management and statutory notices are reviewed, along with beer line management including PPE, line cleaning procedures, gas bottle storage, coupling heads, and font badges. Bar management includes fridge cleanliness and temperatures, ice handling, dispense points, hand pulls, lighting, and under bar coolers. Glass care addresses glass washer maintenance, chemical use, glass renovation, shelving, and storage. The checklist concludes with scoring, assessor notes, and signatures.
by martin abery, from the Community
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Template
DSW Cellar and Bar Standards Audit
Conduct weekly audits of cellar and bar operations with this comprehensive checklist. Cover cellar security, temperature control, hygiene, stock rotation, cask and keg management, beer line cleaning, and gas safety. Assess bar cleanliness, dispense equipment, ice machine hygiene, glass care, and fridge temperatures. Verify COSHH data, product labelling, and record scores, comments, and signatures for compliance and continuous improvement.
by Justin Pearson, from the Community
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Template
Dispense Engineer Vehicle Audit
This vehicle audit checklist is designed for dispense engineers who service beer and refrigeration systems. It guides monthly inspections of vehicle exterior and interior, including glass, lights, leaks, tires, fluid levels, mirrors, gauges, brakes, and general cleanliness. It verifies fuel card availability and that no job paperwork is left in the van. Health and safety and PPE checks include high visibility vest, hard hat, safety shoes, first aid kit in date, and fire extinguisher. Tool and equipment checks cover hand and power tools with PAT testing, ear defenders, face mask respirator, multiple glove types, lifting straps, and access equipment such as sack truck, step up, or ladders. Specialist dispense items include Martindale socket tester, electrical tester, gas sniffer gauges, flowmeter, refractometer, and refrigeration gauges. Stock control ensures handheld records match Zafire, items are stored correctly and date controlled, with brand owner requirements such as python straps and cellar management cards.
by Way T&j, from the Community
Downloads: 10+
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Template
Area Ales Check: Bar and Cellar Quality Audit
This Area Ales Check is a hospitality checklist for pubs and bars to maintain ale quality from bar to cellar. It covers first impressions and POS, pump clips, tasting notes, and price visibility; bar hygiene including clean taps, swan necks, beer engines, brass, and glasswashers; glassware condition and placement for speed of service; cellar standards such as cooler settings 7 to 8 C for dispense, conditioning temperature 11 to 13 C, line cleaning, equipment maintenance, stock rotation and BBF dates, pest checks, and general tidiness. The CAT test verifies clarity, aroma, taste, head size, pour technique, dispense temperature, and head retention. It also reinforces staff knowledge, pre shift briefings, and keeping Real Ale Finder and WhatPub listings up to date.
by Craig Binns, from the Community
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Dispense Installation Audit Checklist

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Palmers Cellar and Bar Standards Audit Version 1.3

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Palmers Cellar and Bar Standards Audit Version 1.3

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