Cafe Cleaning Checklist - Weekly

Implement this weekly Cafe Cleaning Checklist to maintain hygiene standards in your coffee shop, ensuring a consistently clean and welcoming environment.

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Food & Hospitality
Cafe Cleaning Checklist - Weekly

Weekly

Counter

The Bar And Food Prep Stations

The Dish Pit

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Cafe Cleaning Checklist - Weekly

Implement this weekly Cafe Cleaning Checklist to maintain hygiene standards in your coffee shop, ensuring a consistently clean and welcoming environment.

1. Are toilets and every stall door in the bathrooms wiped down and clean?

2. Are the hard-to-reach areas under furniture swept or vacuumed well?

3. Are all the glass windows, doors, and mirrors spray and clean?

4. Are the dead leaves watered and trimmed off?

5. Are stainless-steel areas polished and clean?

6. Are the walls scrubbed of coffee spills or splatters?

7. Are all trash can exteriors and interiors disinfected?

1. Are all shelves in the dry goods area wiped down?

2. Are all under-the-counter shelving areas and cabinets dusted and sanitized, including wiping down the outside of cabinets?

3. Is the display case emptied and thoroughly cleaned with a food-grade cleaner?

4. Is everything with wheels moved and cleaned behind it?

5. Are the floors in the back of the house scrubbed well enough to get all the hard-to-reach places?

1. Are all coolers and refrigerators wiped and sanitized to remove food scraps or crumbs?

2. Is the barista equipment moved and cleaned under/behind it?

3. Are all ovens, steamers, and microwaves cleaned inside?

4. Does the oil in the deep fryer change daily?

1. Are the dishwashers and sinks thoroughly sanitized?

2. Are all drains inspected for buildup and cleaned when needed?

3. Is there an inspection for any signs of pests, mold, and mildew?

4. Are the dishes reorganized if necessary?