Checklist template

Bakery and dessert case presentation for restaurants

A ready-to-use checklist with 119 items in 6 sections, covering Assortment, Arrangement, Labels and pricing, Freshness, Case cleanliness, Lighting. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 119 Items
  • 101 Yes / No checks
  • 7 Scored ratings
  • 136 Points

Use this template How audits work

1. Assortment 19 items

  1. Type of case inspected Choice
    • Refrigerated dessert case
    • Ambient bakery case
    • Both
  2. Number of items on the assortment list for this daypart Number
  3. Number of listed items missing from the case Number
  4. The brand's signature items are in the case Yes / No 1 pt
  5. Morning items such as muffins, croissants and bagels were in the case at opening Yes / No 1 pt
  6. The change from the morning assortment to the dessert assortment was made at the set time Yes / No 1 pt
  7. The seasonal or featured item is in the case Yes / No 1 pt
  8. The featured item holds the lead position shown on the case diagram Yes / No 1 pt
  9. Items no longer on the assortment list are not displayed Yes / No 1 pt
  10. Each category on the list (cakes, pies, cookies, bars, pastries) is represented Yes / No 1 pt
  11. Whole cakes or pies are displayed for whole purchase, where the program offers them Yes / No 1 pt
  12. The number of varieties on display meets the late-day minimum set by company policy Yes / No 1 pt
  13. The sizes on display (slice, whole, mini) are those on the assortment list Yes / No 1 pt
  14. Only products from approved suppliers or made to company recipes are in the case Yes / No 1 pt
  15. The case holds no item other than bakery and dessert products Yes / No 1 pt
  16. Individually wrapped items are displayed apart from unwrapped items Yes / No 1 pt
  17. Cake and pie slices are cut to the same size with the portion marker Yes / No 1 pt
  18. Finished items match the specification photos for icing, topping and garnish Yes / No 1 pt
  19. Assortment at the time of the visit Rating
    • Full list on display 5 pts
    • One or two items missing 3 pts
    • Several items missing or wrong items shown 1 pt

2. Arrangement 19 items

  1. The arrangement follows the case diagram Yes / No 1 pt
  2. Cakes and cheesecakes sit at the guest's eye level Yes / No 1 pt
  3. Pastries are lined up in straight rows facing the guest Yes / No 1 pt
  4. Cake slices are turned the way the standard shows, point or cut side to the guest Yes / No 1 pt
  5. A first slice is removed from display cakes to show the inside, where the standard calls for it Yes / No 1 pt
  6. Trays, platters and cake stands are of the approved type Yes / No 1 pt
  7. Tray liners or doilies are free of grease marks and crumbs Yes / No 1 pt
  8. No tray is less than one-third full Yes / No 1 pt
  9. Risers or stands create the levels shown on the diagram Yes / No 1 pt
  10. Neighboring trays contrast in color, with chocolate items not all side by side Yes / No 1 pt
  11. No product touches the glass Yes / No 1 pt
  12. Products overlap only where the standard shows it, such as shingled cookies Yes / No 1 pt
  13. Different products on one tray do not touch each other Yes / No 1 pt
  14. Items containing nuts are on their own tray Yes / No 1 pt
  15. Gaps left by sold items are closed by pulling product forward Yes / No 1 pt
  16. Empty trays are taken out of the case Yes / No 1 pt
  17. Products in the back row can be seen over those in front Yes / No 1 pt
  18. Garnishes such as fruit, mint or dusting sugar are in place Yes / No 1 pt
  19. Arrangement of the case Rating
    • Orderly, abundant and to the diagram 5 pts
    • To the diagram with gaps or crooked rows 3 pts
    • Disordered or sparse 1 pt

3. Labels and pricing 20 items

  1. Every item has a tag showing its name Yes / No 1 pt
  2. Every item has a tag showing its price Yes / No 1 pt
  3. Number of items without a tag Number
  4. Tags are printed in the approved layout Yes / No 1 pt
  5. Each tag stands in front of the item it names Yes / No 1 pt
  6. Prices of 5 items match the register Yes / No 1 pt
  7. Number of case prices that differ from the register Number
  8. The price per slice and the price of the whole cake are both shown where both are sold Yes / No 1 pt
  9. Allergen icons or statements, such as "contains nuts", appear on the tags the program requires Yes / No 1 pt
  10. The allergen chart for bakery and dessert items is kept at the counter Yes / No 1 pt
  11. Staff asked can say which items contain nuts Yes / No 1 pt
  12. Calories are shown on tags where required by local regulation Yes / No 1 pt
  13. Tags of sold-out items are removed or turned over Yes / No 1 pt
  14. "New" and "Seasonal" flags are used only on current items Yes / No 1 pt
  15. Tags are free of icing and grease Yes / No 1 pt
  16. The coffee-and-pastry or dessert combo sign is displayed at the case Yes / No 1 pt
  17. The combo rings at the advertised price Yes / No 1 pt
  18. Whole-cake order cards or brochures are stocked Yes / No 1 pt
  19. No tag leans against or touches an unwrapped product Yes / No 1 pt
  20. Labels and pricing Rating
    • Every item tagged and priced correctly 5 pts
    • A few tags missing or misplaced 3 pts
    • Many items untagged or wrongly priced 1 pt

4. Freshness 22 items

  1. Each tray carries a day label, out of the guest's view, showing when it was put out Yes / No 1 pt
  2. All items checked are within the shelf life of the company chart Yes / No 1 pt
  3. Number of items found past their shelf life Number
  4. Items found past their shelf life were taken out of the case at once Yes / No 1 pt
  5. The shelf-life chart for bakery and dessert items is posted in the prep area Yes / No 1 pt
  6. Cut faces of cakes are moist, with no dried or darkened edge Yes / No 1 pt
  7. Cut faces of cakes are covered with film or a cake strip, where the standard calls for it Yes / No 1 pt
  8. Icings and glazes show no cracking, sweating or melting Yes / No 1 pt
  9. Whipped cream and mousse hold their shape Yes / No 1 pt
  10. Croissants and puff pastries are crisp, not soft or collapsed Yes / No 1 pt
  11. A muffin or cookie pressed lightly is soft, not hard Yes / No 1 pt
  12. Fruit toppings are bright, with no shriveling or mold Yes / No 1 pt
  13. Cream, custard and cheesecake items are displayed only in the refrigerated case Yes / No 1 pt
  14. Temperature of the refrigerated case (°F or °C) Number
  15. The refrigerated case holds 41°F (5°C) or below Yes / No 1 pt
  16. Temperatures of the refrigerated case are logged at the frequency set by company policy Yes / No 1 pt
  17. Desserts thawed from frozen carry a label with the thaw date Yes / No 1 pt
  18. The bake log shows that items baked on site were baked today Yes / No 1 pt
  19. Day-old items go back in the case only where the program allows it Yes / No 1 pt
  20. Items discarded from the case are recorded by item on the waste sheet Yes / No 1 pt
  21. Newly baked product is placed behind the product already on the tray Yes / No 1 pt
  22. Freshness as the guest sees it Rating
    • Everything looks freshly made 5 pts
    • In date, some items look dry or tired 3 pts
    • Stale or out-of-date items on display 1 pt

5. Case cleanliness 18 items

  1. The outside of the front glass is free of fingerprints and smears Yes / No 1 pt
  2. The inside of the front glass is free of icing, smears and condensation Yes / No 1 pt
  3. Tracks of the sliding doors on the service side are free of crumbs Yes / No 1 pt
  4. Shelves are free of crumbs and icing Yes / No 1 pt
  5. The deck of the case is clean under the trays Yes / No 1 pt
  6. Soiled trays are replaced with clean ones, not refilled Yes / No 1 pt
  7. Door gaskets of the refrigerated case are clean and intact Yes / No 1 pt
  8. Service-side doors are closed between servings Yes / No 1 pt
  9. No flies or other insects are in or around the case Yes / No 1 pt
  10. Unwrapped products are shielded from guests by glass or a sneeze guard Yes / No 1 pt
  11. A self-serve case has tongs or tissue at each door Yes / No 1 pt
  12. Tongs and cake servers are replaced with clean ones at the interval set by company policy Yes / No 1 pt
  13. The counter around the case is free of clutter and crumbs Yes / No 1 pt
  14. The glass is free of chips, cracks and deep scratches Yes / No 1 pt
  15. Staff asked spray glass cleaner onto the cloth, away from open product Yes / No 1 pt
  16. Date of the last full emptying and cleaning of the case Date
  17. Full cleanings of the case are logged at the frequency set by company policy Yes / No 1 pt
  18. Cleanliness of the case Rating
    • Spotless 5 pts
    • Minor smears or crumbs 3 pts
    • Dirty 1 pt

6. Lighting 21 items

  1. All case lights are on during opening hours Yes / No 1 pt
  2. Every shelf level is lit Yes / No 1 pt
  3. Number of case lamps or light strips not working Number
  4. No case light flickers Yes / No 1 pt
  5. All lamps in the case give the same color of light Yes / No 1 pt
  6. Lamps give the warm color specified for bakery, where the brand standard names one Yes / No 1 pt
  7. Lamps over open product are shielded or shatter-resistant Yes / No 1 pt
  8. Light covers are in place Yes / No 1 pt
  9. Product on the top shelf shows no melting or sweating from the heat of the lamps Yes / No 1 pt
  10. Reflections on the front glass do not hide the product from the guest's side Yes / No 1 pt
  11. The case stands out of direct sunlight from windows and doors Yes / No 1 pt
  12. Spotlights or pendants above the case work Yes / No 1 pt
  13. Spotlights above the case are aimed at the product Yes / No 1 pt
  14. The case is brighter than the counter around it Yes / No 1 pt
  15. Tags can be read under the case lighting Yes / No 1 pt
  16. A lighting fault on the case has an open repair ticket Yes / No 1 pt
  17. The backlit sign above the case is fully lit Yes / No 1 pt
  18. Lighting of the case Rating
    • Even, warm and complete 5 pts
    • One lamp out or uneven light 3 pts
    • Dark or harsh 1 pt
  19. Overall impression of the case from the guest's side Rating
    • Full, orderly, fresh-looking and well lit 5 pts
    • Presentable, with gaps, smears or tired items 3 pts
    • Sparse, dirty or stale-looking 1 pt
  20. Name of the person responsible for the case on this shift Short text
  21. Comments and corrective actions Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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