Bar & Pub Weekly Checklist
A Bar & Pub has weekly jobs that keep the cellar safe and the drinks clean, and none of them belong in the daily rush. These 9 checks cover three areas. Do a full pest inspection of the cellar, bar and storage, checking traps, drains and entry points, and record what you find with the date. Calibrate every probe thermometer used for deliveries and drinks against ice water, and replace any that fail. Then strip the post-mix and soda-gun lines and nozzles, deep-clean and sanitize every part, rinse, and sign and date the log.
The checklist · 9 checks
Full Pest Inspection
1. Do a full pest inspection of the cellar, bar, and storage areas once a week.A daily glance can miss early signs. A full weekly check catches problems before they grow.
2. Check traps, drains, and entry points for signs of pests.Pests often enter through drains and gaps. This check catches entry points early.
3. Write down what you find and the date of the check.A written record proves the check happened. It also helps you spot a pattern.
Thermometer & Probe Calibration
4. Calibrate every probe thermometer used for deliveries and drinks once a week.A probe can drift out of true over time. A wrong reading can hide an unsafe temperature.
5. Check the probe reads 0°C (32°F) in ice water, or use a certified reference.Ice water gives a known, reliable test point. This confirms the probe is accurate.
6. Replace or repair any probe that fails calibration before you use it again.A faulty probe gives false readings. Using it can let unsafe stock pass as safe.
Deep-Clean Post-Mix & Soda Gun Lines
7. Take apart the post-mix (syrup and soda) dispensing lines and soda gun nozzles once a week.Daily wiping cleans only the outside. Sugar and syrup build up inside the lines.
8. Deep-clean and sanitize every part, then rinse it before you put it back together.Old syrup residue feeds bacteria and mold inside the lines. Sanitizing removes this build-up.
9. Sign and date the log after each deep clean.A signed log proves the clean happened. It also shows when the next one is due.
Frequently asked questions
What does the Bar & Pub weekly checklist cover?Three areas: a full pest inspection of the cellar, bar and storage with traps, drains and entry points recorded; calibration of every probe thermometer used for deliveries and drinks; and a strip-down deep clean of the post-mix and soda-gun lines and nozzles.
Why clean the soda-gun and post-mix lines weekly?Sugary syrup left in the lines and nozzles grows mould and yeast that taint every soft drink poured through them. Taking the lines apart weekly and sanitizing each part keeps the mixers clean and the drinks selling.
How do you check a bar probe thermometer?Stand it in ice water, where it should read 0°C (32°F), or use a certified reference. Any probe that fails is repaired or replaced before it is trusted again on a delivery or a drink.
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Sources
Every statistic on this page comes from public inspection and food-safety data:
- Journal of the Institute of Brewing & Distilling, 'Draught beer hygiene: a survey of on-trade quality'
- Cask Marque Beer Quality Report 2017
- Brewers Association, Draught Beer Quality Manual
- Cask Marque, 'Beer quality issues'
- Chartered Trading Standards Institute, 'Over two thirds of UK beer and wine is short measured'
- Cask Marque, 'Scores on the Cellar Doors' launch, citing Quality Report 2016
- ACFE, Occupational Fraud 2024: A Report to the Nations
- Toomey et al., 'Can Obviously Intoxicated Patrons Still Easily Buy Alcohol at On-Premise Establishments?'
- Toomey et al., 'Alcohol sales to pseudo-intoxicated bar patrons', Public Health Reports
- NHTSA, Countermeasures That Work - Alcohol Vendor Compliance Checks
- Ohio Administrative Code 3717-1-04.4
- FDA Report on the Occurrence of Foodborne Illness Risk Factors
- Journal of Water and Health
- Food Safety Magazine, 'The Sanitation of Ice-Making Equipment', citing NSF/ANSI 12-2012
- Miller, Buckingham-Meyer & Goeres, 'Simulated aging of draught beer line tubing increases biofilm contamination'
- Brewers Association, 'Economics of Draught Quality' November Power Hour Q&A
- British Guild of Beer Writers, analysis of Food Standards Agency FHRS data
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