Template

Pie Face Operations Audit Checklist

by Brett Norton, from the Community

10+

Use this operations audit checklist to assess merchandising, product quality, and food and people safety standards at Pie Face locations. Verify display stock levels and presentation across warmer, ambient, and chilled cases; confirm correct pricing and current promotions; log product temperatures and shelf life; check handwash stations, gloves, and serving tools; review coffee area cleanliness and supplies; and inspect back-of-house storage and hygiene. Ideal for routine store reviews and compliance.

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With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

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.

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This Pie Face Licensee Brand Audit template is designed for franchise and licensee locations to verify brand compliance and operational standards. It covers display cabinet presentation and pricing, hot and cold holding temperatures, thermometer use and calibration, stock rotation and shelf life, record keeping, food-grade glove availability, sanitizer use and chemical storage, staff uniforms and branding, and overall store cleanliness inside and out. Use it to capture photos, check adherence to FIFO, validate packaging and signage, and ensure consistent customer experience and food safety across all sites.

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10+

Get

Template

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by J J, from the Community

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Template

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This CN food safety audit checklist helps restaurants and cafes evaluate food handling and operational standards across front- and back-of-house. Review dining room and bar cleanliness, staff uniforms, sanitation buckets, planograms, and product presentation. Verify refrigeration temperatures, thermometers, shelf-life, labeling and dating, storage hierarchy, and pest control. Inspect kitchen hygiene, dishwashing temperatures and chemicals, handwashing practices, PPE, knives and cutting boards, and recipe adherence. Check walk-in and freezer organization, no items on floors, and no ice build-up. Include dry storage order, office receiving and ordering, remote cooler stock, and coffee equipment maintenance. Use as a starting point and seek professional advice for compliance.

by Michael Halkiotis, from the Community

10+

Get

Pie Face Operations Audit Checklist

About author

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Pie Face Licensee Brand Audit

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You might also like

Pie Face Licensee Brand Audit

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