by anjelica henare
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Silverdale

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

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• Scrub aisle floors (30 minutes)

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• Scrub remaining floor (30 minutes)

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

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

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

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

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• Wipe shark teeth bars twice a week

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• Mop inside alcohol fridges and aisles

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

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

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

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• Level 1 stairs to be swept and mopped

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

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

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• Nappy bag to be replaced every wednesday

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• Level 1 kitchen bin to be emptied every night

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• Level 1 main floor mopped (blue mop ONLY)

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• Level 1 toilets mopped (red mop ONLY)

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• All stickers including their glue to be removed daily

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• Entrance mats vacuumed every night

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• Entrances mopped (including area between trolleys)

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

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• Window sills in entrances to be wiped every second day

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

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• Airvents to be cleaned as needed

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

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

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

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• SIGN IN EVERY NIGHT MUST BE DONE

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This checklist was created by anjelica henare

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