daily Published

Hospitality - Mini Bar Area

ANCMF-AU-H-MBA-01

Ensure the mini bar area in hospitality facilities is cleaned to the highest standards, maintaining hygiene and safety for guests.

Assemble the cleaning trolley with all essential supplies, making certain to utilise colour-coded cloths for distinct surfaces.

Dust all surfaces utilising a microfibre cloth to trap dust and allergens.

Apply a sanitising solution to all touchpoints, allowing the recommended contact time prior to wiping.

Utilise a glass cleaner on the mini bar fridge door and any glass surface.

Empty the rubbish bin, clean it using a disinfectant, and replace the liner.

Spot clean the floor using a mop and suitable cleaning solution, ensuring no residue is left behind.

Polish glassware and utensils, ensuring there are no water spots or streaks.

Performance Level	Criteria
Excellent	All surfaces are free of dust, smudges, and fingerprints; no odours present; glassware is spotless and polished; rubbish bins are clean and odour-free.
Good	Minor dust or smudges on less visible surfaces; no strong odours; glassware has minimal water spots; rubbish bins are clean but may have slight odour.
Pass	Visible dust or smudges on some surfaces; mild odours present; glassware has noticeable water spots; rubbish bins are emptied but not fully clean.
Fail	Significant dust, smudges, or fingerprints; strong odours present; glassware is dirty or streaked; rubbish bins are full or have strong odour.

Standard Code ANCMF-AU-H-MBA-01

Frequency daily

Last Updated Jun 15, 2025

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