Checklist template

Beverage and draft system quality for restaurants

A ready-to-use checklist with 118 items in 6 sections, covering Draft system, Soda and post-mix, Coffee and espresso, Glassware, Line cleaning records, Product rotation. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 118 Items
  • 98 Yes / No checks
  • 6 Scored ratings
  • 128 Points

Use this template How audits work

1. Draft system 21 items

  1. The keg cooler holds 38°F (3°C) or below on a thermometer placed in liquid Yes / No 1 pt
  2. Beer poured into a glass measures 40°F (4°C) or below at the tap Yes / No 1 pt
  3. Kegs rested in the cooler for at least 24 hours before being tapped Yes / No 1 pt
  4. The glycol chiller bath is at the temperature set by the installer Yes / No 1 pt
  5. Trunk line insulation is intact from the cooler to the tower, with no condensation or bare sections Yes / No 1 pt
  6. The gas pressure on each regulator matches the setting on the system's balance chart Yes / No 1 pt
  7. Gas blend (CO2 or mixed gas) on each line matches the beer style it serves Yes / No 1 pt
  8. Nitrogenated beers pour through a stout faucet on their own gas blend Yes / No 1 pt
  9. The CO2 or mixed-gas supply has a full backup cylinder connected or in reserve Yes / No 1 pt
  10. A CO2 leak monitor is working where the cylinders or bulk tank are kept, where required by local regulation or company policy Yes / No 1 pt
  11. Each tap pours a pint (473 ml) in about 8 seconds, without excess foam Yes / No 1 pt
  12. The first pour of a line that sat idle is clear and free of off-flavors Yes / No 1 pt
  13. Faucets are free of yeast or mold build-up inside the spout Yes / No 1 pt
  14. Keg couplers seat fully, with no beer or gas leaking at the keg Yes / No 1 pt
  15. Foam-on-beer detectors, where fitted, are reset after each keg change Yes / No 1 pt
  16. Drip trays under the taps drain freely and are free of slime Yes / No 1 pt
  17. Tap handles match the beer on the line and the printed draft list Yes / No 1 pt
  18. Bartenders open the faucet fully and hold the glass at an angle without touching the spout Yes / No 1 pt
  19. Temperature of a beer poured during the visit (°F or °C) Number
  20. Temperature of the keg cooler (°F or °C) Number
  21. Draft pour quality on the taps sampled Rating
    • Clear, cold, correct head 5 pts
    • Some foaming or warm pours 3 pts
    • Flat, cloudy or off-tasting beer 1 pt

2. Soda and post-mix 19 items

  1. The syrup-to-water ratio was tested with a ratio cup or refractometer on each valve this month Yes / No 1 pt
  2. Ratio results on the valves tested during the visit are within the range given by the syrup supplier Yes / No 1 pt
  3. Soda dispensed over no ice measures 40°F (4°C) or below Yes / No 1 pt
  4. Carbonation is lively on each flavor tasted, with no flat or syrupy drinks Yes / No 1 pt
  5. The carbonator CO2 pressure matches the setting on the system tag Yes / No 1 pt
  6. Dispenser nozzles and diffusers are removed and soaked every night Yes / No 1 pt
  7. The underside of the dispensing tower around the nozzles is free of syrup residue or mold Yes / No 1 pt
  8. Bag-in-box syrups are connected to the line labeled with the same flavor Yes / No 1 pt
  9. No bag-in-box syrup in use is past its best-before date Yes / No 1 pt
  10. The cold plate in the ice bin is fully covered with ice during service Yes / No 1 pt
  11. Ice chutes and the ice bin of the dispenser are free of slime or pink residue Yes / No 1 pt
  12. Bar soda gun holsters are drained and free of sticky residue Yes / No 1 pt
  13. Bar gun nozzles are removed and soaked at closing Yes / No 1 pt
  14. Water dispensed from the soda tower tastes clean, with no chlorine or musty flavor Yes / No 1 pt
  15. Juice dispensers and tea urns are emptied and cleaned daily, with spigots taken apart Yes / No 1 pt
  16. Iced tea is labeled with its brew time and discarded within the hold time set by company policy Yes / No 1 pt
  17. Ratio reading on the highest-selling cola valve (parts water to 1 part syrup) Number
  18. Temperature of a soda dispensed without ice (°F or °C) Number
  19. Fountain drink quality on the flavors tasted Rating
    • Cold, carbonated and on ratio 5 pts
    • One or two flavors off 3 pts
    • Most flavors flat, warm or off ratio 1 pt

3. Coffee and espresso 20 items

  1. Coffee is brewed with the weight of ground coffee specified for the batch size Yes / No 1 pt
  2. Brew water at the spray head is 195°F to 205°F (90°C to 96°C) Yes / No 1 pt
  3. Coffee grinders are set to the grind specified for the brewer Yes / No 1 pt
  4. Brewed coffee in servers is marked with its brew time Yes / No 1 pt
  5. Brewed coffee is discarded at the hold time set by company policy Yes / No 1 pt
  6. Airpots, urns and servers are free of brown film inside when emptied Yes / No 1 pt
  7. Decaf servers are identified by a distinct color or tag Yes / No 1 pt
  8. Whole beans in the hopper are within the roaster's use-by period after opening Yes / No 1 pt
  9. Opened coffee bags are sealed or stored in airtight containers away from heat Yes / No 1 pt
  10. An espresso shot timed during the visit falls within the extraction range set by the brand or roaster Yes / No 1 pt
  11. Espresso crema is hazelnut-colored and persistent, not pale or thin Yes / No 1 pt
  12. Portafilter baskets are wiped dry before dosing and are free of old grounds Yes / No 1 pt
  13. Group heads are backflushed with detergent on the schedule set by the equipment supplier Yes / No 1 pt
  14. Steam wand tips are unblocked and free of baked-on milk Yes / No 1 pt
  15. Milk for coffee is held at 41°F (5°C) or below until used Yes / No 1 pt
  16. Coffee cream and milk set out for guests are on ice or on a timer Yes / No 1 pt
  17. An espresso dose weighed during the visit is within the recipe weight set by the brand or roaster Yes / No 1 pt
  18. Brew water temperature at the spray head (°F or °C) Number
  19. Extraction time of one espresso shot (seconds) Number
  20. Cup quality of coffee and espresso tasted Rating
    • Fresh, hot and balanced 5 pts
    • Drinkable but stale, weak or bitter 3 pts
    • Burnt, cold or sour 1 pt

4. Glassware 19 items

  1. Beer glasses pass the water sheeting test, with water running off evenly and no droplets clinging Yes / No 1 pt
  2. Beer glasses pass the salt test or show even lacing after a pour Yes / No 1 pt
  3. Beer glasses are washed with a low-suds, oil-free detergent in the glass washer or three-sink setup Yes / No 1 pt
  4. The glass washer reaches the sanitizing temperature or chemical concentration on its data plate Yes / No 1 pt
  5. Glass washer rinse aid and detergent containers are not empty Yes / No 1 pt
  6. Glasses are air-dried upside down on a ventilated mat or rack, not on towels Yes / No 1 pt
  7. Beer glasses are not chilled in a freezer that leaves frost or ice crystals inside Yes / No 1 pt
  8. Glasses are rinsed with cold water at a glass rinser before draft beer is poured, where fitted Yes / No 1 pt
  9. Each beer is served in the glass style and size listed for it Yes / No 1 pt
  10. Wine glasses are polished, with no water spots or lint Yes / No 1 pt
  11. Glasses on the back bar and the shelves are free of chips and cracks Yes / No 1 pt
  12. Lipstick or residue was not found on 10 clean glasses inspected Yes / No 1 pt
  13. Glasses are handled by the base or stem, never by the rim Yes / No 1 pt
  14. Ice is scooped with a scoop, never with a glass Yes / No 1 pt
  15. Bartenders asked can describe the broken-glass procedure for the ice well (empty, clean, refill) Yes / No 1 pt
  16. Coffee cups are free of brown stains inside Yes / No 1 pt
  17. Bar brushes at a manual glass sink are intact and replaced when the bristles are worn Yes / No 1 pt
  18. Chipped or cracked glasses removed from service during the visit Number
  19. Cleanliness of glassware inspected Rating
    • Beer-clean and spotless 5 pts
    • Clean but with spots or film 3 pts
    • Residue, odor or chips found 1 pt

5. Line cleaning records 19 items

  1. Draft lines were cleaned within the last 14 days or the interval required by local regulation Yes / No 1 pt
  2. The line cleaning log shows the date, the chemical used and the person or company who cleaned Yes / No 1 pt
  3. The cleaning log is posted or kept at the keg cooler Yes / No 1 pt
  4. Caustic cleaner was recirculated or soaked for the contact time given by the chemical supplier Yes / No 1 pt
  5. An acid clean was done at least quarterly to remove beer stone Yes / No 1 pt
  6. Faucets were taken apart and brushed at each line cleaning Yes / No 1 pt
  7. Keg couplers were cleaned at each line cleaning Yes / No 1 pt
  8. Lines were flushed with water and tested with pH paper before beer was reconnected Yes / No 1 pt
  9. The line cleaning contractor's last invoice or service sheet is on file Yes / No 1 pt
  10. Jumper lines and vinyl tubing were replaced within the age limit set by the installer Yes / No 1 pt
  11. Soda system lines and syrup connectors were sanitized on the schedule set by the supplier Yes / No 1 pt
  12. The log lists every line or tap number cleaned, so no line is skipped Yes / No 1 pt
  13. The glycol level and bath temperature are recorded at each line cleaning Yes / No 1 pt
  14. Gas connections are leak-tested with soapy water after each cylinder change, and the test is noted in the log Yes / No 1 pt
  15. The log shows the date the next line cleaning is due Yes / No 1 pt
  16. Date of the last draft line cleaning Date
  17. Date of the last acid line cleaning Date
  18. Name of the person or company that cleans the draft lines Short text
  19. Line cleaning records Rating
    • Complete and on schedule 5 pts
    • On schedule but with gaps in the log 3 pts
    • Overdue or no records 1 pt

6. Product rotation 20 items

  1. Every keg carries a tag with the date it was received Yes / No 1 pt
  2. Kegs are tapped in order of their received or packaging date, oldest first Yes / No 1 pt
  3. No keg in the cooler is past the brewer's freshness date Yes / No 1 pt
  4. Tapped kegs have the date tapped marked on them Yes / No 1 pt
  5. Slow-moving draft brands on tap longer than the limit set by company policy are flagged for replacement Yes / No 1 pt
  6. Empty kegs are removed from the cooler and stored for return Yes / No 1 pt
  7. Bottled and canned beer in the bar fridges is rotated with the oldest at the front Yes / No 1 pt
  8. No bottled or canned beer on sale is past its best-before date Yes / No 1 pt
  9. Opened wine by the glass is dated and discarded at the limit set by company policy Yes / No 1 pt
  10. Juices, mixers and garnish trays are day-labeled and within date Yes / No 1 pt
  11. Cut fruit garnishes are prepared fresh daily and kept covered and chilled Yes / No 1 pt
  12. Milk and cream at the coffee station are within date and rotated oldest first Yes / No 1 pt
  13. Syrup boxes in storage are rotated oldest first and stored off the floor Yes / No 1 pt
  14. Coffee stock is rotated by roast or best-before date Yes / No 1 pt
  15. Seasonal draft beers from the previous season have been sold through or removed Yes / No 1 pt
  16. Kegs in the cooler past the brewer's freshness date Number
  17. Days the oldest tapped keg has been on tap Number
  18. Name of the bar or beverage manager Short text
  19. Overall beverage quality Rating
    • Draft, soda and coffee all to standard 5 pts
    • One system with isolated faults 3 pts
    • One or more systems serving poor product 1 pt
  20. Corrective actions required 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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