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Hospitality - Wine Cellar

ANCMF-AU-H-WC-01

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Objective
Ensure the wine cellar is maintained to the highest standards of cleanliness and hygiene, preserving the quality of stored wines and ensuring a safe environment for staff and visitors.
Cleaning Methods
Implement a colour-coded cleaning system to avoid cross-contamination.
Begin by dusting from top to bottom to ensure all surfaces are free of dust.
Sanitise high-contact areas such as door handles and light switches using an appropriate disinfectant.
Empty the rubbish bin, replace the liner, and ensure the bin is clean and odour-free.
Vacuum the floor to eliminate any loose dirt and debris.
Mop the floor utilising a suitable cleaning solution, ensuring no residue is left behind.
Conduct a final inspection to ensure all areas meet the quality criteria.
Dampen a cloth and proceed to wipe down the walls and doors.
Quality Criteria
Performance LevelCriteria
ExcellentAll surfaces are spotless with no visible dust or marks. Floors are clean and dry with no residue. No odours present. Rubbish bins are empty and clean. High-touch areas are sanitised and free of smudges.
GoodMinor dust on high surfaces. Floors are clean but slightly damp. No strong odours. Rubbish bins are empty but may have minor marks. High-touch areas are mostly sanitised.
PassVisible dust on some surfaces. Floors are clean but may have some residue. Mild odours present. Rubbish bins are emptied but not thoroughly cleaned. High-touch areas are partially sanitised.
FailSignificant dust accumulation. Floors are dirty or sticky. Strong odours present. Rubbish bins are full or dirty. High-touch areas are not sanitised.
Required Equipment
  • Vacuum Cleaner with HEPA Filter
  • Colour-coded microfibre cloth
  • Mop and bucket with suitable cleaning solution
  • Rubbish Bin Liner
  • Sanitising Spray
  • Dusting Tool
Quick Info
Standard Code ANCMF-AU-H-WC-01
Frequency daily
Last Updated Jun 15, 2025
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