by anjelica henare
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Silverdale

• Sweep retail floor (making sure to get rubbish off edges)

• Scrub aisle floors (30 minutes)

• Scrub remaining floor (30 minutes)

• Sweep checkouts (making sure to get rubbish from all corners)

• Mop checkouts (making sure the mop is semi-DRY)

• Mop bakery, deli x2, seafood and warehouse entrances EVERY NIGHT (slurry may be required)

• Clean and mop warehouse toilet (making sure to wipe outside of toilet bowl, on top on hand soap dispenser and door)

• Wipe shark teeth bars twice a week

• Mop inside alcohol fridges and aisles

• Even number aisles to be mopped every Monday, Wednesday, Friday, Sunday

• Odd number aisles to be mopped every Tuesday, Thursday, Saturday

• Produce edges (including around bins) to be mopped every second day

• Level 1 stairs to be swept and mopped

• Level 1 toilets cleaned (making sure to wipe outside of toilet bowl, on top on hand soap dispenser, toilet roll holders and door)

• Sanitary pods to be changed on Level 1 & customer toilet every Wednesday

• Nappy bag to be replaced every wednesday

• Level 1 kitchen bin to be emptied every night

• Level 1 main floor mopped (blue mop ONLY)

• Level 1 toilets mopped (red mop ONLY)

• All stickers including their glue to be removed daily

• Entrance mats vacuumed every night

• Entrances mopped (including area between trolleys)

• All edges in front of (checkouts) to be mopped where scrubbing machine cannot reach

• Window sills in entrances to be wiped every second day

• Cobwebs to be removed in entrances, level 1 and customer toilet

• Airvents to be cleaned as needed

• Check fridges in seafood, produce and aisle 15 to see if leaks need mopping

• Clean all mops and buckets once finished and stack in cleaners cage

• Check machine before use (battery water levels, pads)

• SIGN IN EVERY NIGHT MUST BE DONE

This checklist was created by anjelica henare

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