Location audit
QSR Store Audit Checklist (Fast Food)
- Who checks
- Area manager, franchisee or brand quality manager
- When
- Every 2–4 weeks, visiting during the lunch rush and for 30 minutes after it
- Time
- ~90 min · 37 items
| Location | Date and time | Inspector | Signature |
In quick service, guests judge three things: speed, order accuracy and the same taste in every location. That is why a QSR audit is built around the flow — from the line at the counter or kiosk to the handoff at the pickup counter — and, in the kitchen, around holding timers, build-to-standard and fryer oil condition.
Start as a guest: place an order, time it, check that it is complete and taste it. Then walk the kitchen during the rush without stopping the operation, and only after the rush move on to the dining room, restrooms and paperwork. Record wait times as numbers — that makes it easy to compare locations.
Exterior and entrance
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1
The area in front of the entrance and the parking lot are free of litter Trash cans are not overflowing; no packaging with the brand logo on the sidewalk or lawn within sight of the entrance.☐ Yes☐ No
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2
Menu boards work and show current prices All screens are on, with no dead pixels or frozen slides; prices match the POS system and kiosks.☐ Yes☐ No
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3
The drive-thru window and speaker work properly (if applicable) Place an order through the speaker: you are heard the first time and a team member responds within a few seconds.☐ Yes☐ No
Ordering: front counter and kiosks
-
4
The cashier greets the guest as soon as they reach the counter Eye contact and a greeting before the guest has to speak first.☐ Yes☐ No
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5
The cashier suggests a combo, an upsize or a new item One specific suggestion is made, not just "anything else?".☐ Yes☐ No
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6
The cashier repeats the order and states the total The order is confirmed item by item before payment, and the guest can see it on the customer display.☐ Yes☐ No
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7
All self-order kiosks work and accept card payments Go through an order to the payment screen on each kiosk. A kiosk that is down is switched off and marked, not left showing an error.☐ Yes☐ No
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8
Kiosk screens are clean, with no greasy fingerprints Look at the screen at an angle. Wipes or hand sanitizer are available next to the kiosks.☐ Yes☐ No
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9
The order status board works and matches actual handoff The number appears under "Ready" when the order is actually on the counter — not before, and not a minute later.☐ Yes☐ No
Speed and order accuracy
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10
Time from payment to order handoff, min:sec Time your own test order during the peak.
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11
Service time is within the brand standard Compare with the brand's target time for front counter and, if applicable, drive-thru. Also check the weekly average in the kitchen display system report.☐ Yes☐ No
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12
The test order is complete and correct All items are there, modifications (no onion, no sauce) are done, and drink and fries sizes match what was paid for.☐ Yes☐ No
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13
The expediter checks the order against the receipt before handoff Watch 5 handoffs: the team member checks items against the receipt or screen and calls out the order number.☐ Yes☐ No
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14
To-go orders include napkins, sauces and straws Quantities match the order and the brand standard, the bag is closed, hot and cold items are separated.☐ Yes☐ No
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15
Delivery bags are closed with a tamper-evident seal The bag is sealed so it cannot be opened unnoticed, and the order number is visible on the outside.☐ Yes☐ No
Kitchen
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16
Finished product in the holding area is on timers Every tray in the holding cabinet or under the heat lamp has a running timer or a cook-time label.☐ Yes☐ No
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17
Product past its holding time is discarded No trays with an expired timer. Ask a team member what they do when the timer goes off: the answer is discard and record, not "sell it faster".☐ Yes☐ No
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18
The core product is built to the photo standard Take apart a test burger or wrap: layer order and amounts of sauce and vegetables match the build chart at the station.☐ Yes☐ No
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19
Patties and meat products reach the required internal temperature Probe the thickest part: the reading is not below the product spec (for ground meat typically 75 °C / 167 °F, or 70 °C held for 2 minutes — follow your local food code).☐ Yes☐ No
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20
Fryer oil quality is within the standard Check with a TPM tester or polar compound test strip and compare with the brand limit. Oil change and top-up dates are recorded.☐ Yes☐ No
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21
Fries at handoff are hot and crispy Taste from the test order: not soggy, not oversalted, no bitter oil taste. Fry holding time is kept by timer.☐ Yes☐ No
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22
Team members assemble product with tongs or gloves Ready-to-eat product is never handled bare-handed. Gloves are changed after handling raw product, trash or cash.☐ Yes☐ No
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23
Chest freezers at the fry station are closed and free of ice buildup Lids are closed between loads, frozen product is in closed packaging, there is no thick layer of ice on the walls.☐ Yes☐ No
Beverages and ice
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24
The fountain dispenses drinks with correct flavor and carbonation Pour samples from 2–3 valves: the taste is not watery and the drink is fizzy. Syrup boxes and the CO2 cylinder are not running out.☐ Yes☐ No
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25
Fountain nozzles and drip tray are clean Remove one nozzle: no slime or syrup residue inside; the grate under the valves has been washed.☐ Yes☐ No
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26
Ice is dispensed with a scoop that is stored outside the bin Ice is never scooped with a cup. The scoop sits in a separate holder and the bin lid is closed.☐ Yes☐ No
Dining room
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27
Tables are wiped soon after guests leave During the rush, trays and packaging do not stay on tables for more than a few minutes. A lobby attendant is assigned on the shift positioning chart.☐ Yes☐ No
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28
Trash stations are not overflowing Trays are not piled on top, waste is not spilling out, no sticky spots around the station.☐ Yes☐ No
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29
The condiment station with napkins, straws and sauces is stocked All dispensers and containers are full; the station surface is dry and not sticky.☐ Yes☐ No
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30
The dining room floor is clean and dry Spilled drinks are cleaned up immediately, and a wet floor sign is placed on wet floors.☐ Yes☐ No
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31
The play area is safe and clean (if applicable) No broken parts or sharp edges, soft surfaces are not torn, toys and surfaces are clean.☐ Yes☐ No
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32
Restrooms are checked on schedule and the log is filled in The last entry is no older than an hour; soap, paper and a hand dryer or towels are available.☐ Yes☐ No
Shift and team
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33
A shift positioning chart is in place and followed The shift has a position chart (register, expo, grill, fryer, lobby) and team members are where it says.☐ Yes☐ No
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34
The shift manager is on the line during the rush The manager runs expo and helps at the bottleneck instead of counting cash in the office.☐ Yes☐ No
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35
Team members wear the brand uniform Cap or hairnet, clean T-shirt or polo, and a name badge for everyone working in guest-facing areas.☐ Yes☐ No
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36
Team members wash hands when moving from the register to food prep Observe for 15 minutes: after cash, trash and lobby cleaning, the team member goes to the sink before touching food.☐ Yes☐ No
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37
A waste log is kept for the shift Every item discarded on timer is recorded. Waste volume is in line with the location's norm, with no sudden spikes.☐ Yes☐ No
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/qsr-store-audit
Common violations
- Product is held past the timer to avoid waste during the rush. The guest gets a dry patty and soggy fries, and the brand gets inconsistent taste across locations.
- Fryer oil is changed by the calendar instead of by its actual condition. In a busy store it breaks down ahead of schedule: food darkens, tastes bitter and absorbs more oil.
- The cashier takes cash and assembles food without washing hands or changing gloves. It is a clear hygiene violation, and guests can see it.
- Speed is measured only by the kitchen display report. It counts time until the bump button is pressed, while the guest keeps waiting until the order reaches the counter. A timed test order shows the real picture.
- A kiosk with a payment error is left on: the guest builds an order, gets declined and leaves for a competitor.
Frequently asked questions
There is no table service in QSR, but speed, build standards and holding times are critical. So the audit focuses more on timers, fryers, the counter and kiosks, while the dining room assessment comes down to self-service areas and cleanliness.
Usually the franchisor's quality manager or area manager, while the franchisee runs the same audit themselves between visits. The checklist is the same so results can be compared.
Appearance and smell — every shift; the polar compound test — per brand standard, daily in busy locations. The discard limit is set by the brand, taking local regulations into account.
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Run this inspection on your phone
Move the checklist into jeCheck: photos on every item, tasks for each issue with an owner and a deadline, and location comparison by results.