WEX Audit

Q1 — Sliced Sourdough Loaf follows the standard sizing? (Height: 9–10cm & Thickness: 1.5–1.6cm) (+2 / 0)

Q2 — Are sandwiches cut diagonally & stacked, served on plate for dine in? (+2 / 0)

Q3 — Practicing food hygiene (disposable glove & mask during prep) & FIFO is practiced (+3 / 0)

Q4 — Food products & coffee beans checked daily for freshness (expiry) with clean & proper storage? (+5 / 0)

Q5 — Espresso Shot Log available & updated every shift; grammage 17g, volume 30ml+30ml, timing 18–22s (+3 / 0)

Q8 — Front-counter team faces outwards & attentive; speed of service ok (≤15min off-peak, ≤30min peak) (+5 / 0)

Q9 — EVERY OM & Crew greet & thank customers loudly & clearly (audible on entry) (+6 / 0)

Q10 — App inventory updated; no rejects for unavailable items in last 3 days (qty-based OK) (+1 / 0)

Q11 — Cashier upsells key item to ≥4/5 customers (or suitable top-up like drink) (+5 / 0)

Q12 — Server mentions menu name and asks if customer needs anything else (+4 / 0)

Q13 — All lighting fixtures working (internal, external, logo signage) (+2 / 0)

Q14 — Menu board & promo materials up to date, clearly visible (key upsell items filled) (+3 / 0)

Q15 — Store clean & organized front/back/customer area incl. bins, glass, condiment, counter, floor, cashier, bar, equipment (+6 / -6)

Q16 — Fittings & furniture clean and in good condition; defects highlighted. Chiller, Aircond & Oven maintenance record updated. (+2 / 0)

Q18 — OM & Crew not using handphone on duty (except orders or ops) (+3 / -3)

Q19 — Background music played at acceptable volume (soft instrumental/Japanese vibe; no pop) (+1 / 0)

Q20 — First Aid Kit available & well stocked; no unauthorized items (+2 / -2)

Q21 — Pest control services up to date; reports available & filed (+3 / -3)

Q22 — NO staff behind in WUP Badging (+4 / -4)

Q23 — Station cleaning standards followed (top/under chillers & freezers clean, vents & gaskets maintained) (+3 / -3)

Q24 — Coffee station: clean white towel for steam wand; wash every 30min; rinse portafilter; bleed wand before steaming (+3 / -3)

Q25 — Pastries & food displayed per Planogram & standards; correct presentation; price tags updated & clean (+3 / 0)

Q26 — Food Handling Certs & Typhoid Cards valid for every staff (not expired) (+2 / -2)

Q27 — Cash-log updated; cash handling per SOP (+4 / -4)

Q28 — Weekly tasks ALL completed – Espresso Machine (PF & backflush/gleam), Oven (Proven chemical), Grease Trap, Chiller (underneath) (+5 / -5)

Q29 — Monthly tasks ALL completed – Freezer (no frost), Signage (not dusty), Trash Bin, Ice Machine, Water Filter (+5 / -5)