Hotel brand standard audit
Property audit covering guest journey, room readiness, F&B, and back-of-house standards.
ISO 9001FSSAIHACCP
21 questions~90 minquarterly
Typically run by Quality Manager / Brand Auditor
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Hospitality
Hotels, resorts, facility management companies, contract catering and event venues.
The job you're hiring this for
Keeping brand-standard and food safety scores consistent across properties when housekeeping and F&B teams turn over constantly.
Field inspectors walk the site on iOS or Android. No WiFi or cellular network needed in basements or remote facilities.
Camera images capture device metadata, GPS coordinates, and timestamp signatures to eliminate retrofitted audit logs.
Any failed checklist item automatically opens a corrective action ticket with an assigned owner, countdown SLA, and reminder trail.
Complete evidence package compiles in seconds into a verifiable PDF report ready for visiting auditors or certification bodies.
Hot holding below temperature at the tail of a buffet service
Guest room deep-clean schedule signed off with rooms skipped
Pool residual chlorine logged once a day against a required frequency
Fire door wedged open on a back-of-house corridor
Weighted questions with auditor guidance, and on most of them the clause each question evidences — ready to run, or to edit into your own house standard.
How many you can install depends on your plan: Essentials installs 3, Starter 25, and higher plans have no template limit.
Property audit covering guest journey, room readiness, F&B, and back-of-house standards.
Typically run by Quality Manager / Brand Auditor
FM contract compliance covering housekeeping, technical services, security and helpdesk SLA performance.
Typically run by FM Contract Manager
Room-by-room release inspection covering cleaning standard, in-room safety devices and the housekeeping process behind them.
Typically run by Executive Housekeeper / Duty Manager
Start-of-day readiness and end-of-day shutdown verification for a hotel or restaurant kitchen, including overnight temperature review.
Typically run by Head Chef / Duty Manager
Temperature control, allergen handling and traceability across banquet production, transport and buffet service.
Typically run by Banquet Chef / Food Safety Officer
Licence conditions, ice and line hygiene, glasswashing, garnish control and till discipline behind a hotel or restaurant bar.
Typically run by F&B Manager
Poolside disinfectant and pH testing, filtration performance, chemical store safety and rescue provision.
Typically run by Pool Operator / Duty Engineer
Escape routes, fire doors, detection, suppression and whether the evacuation plan has been exercised with the night team.
Typically run by Chief Engineer / Fire Safety Officer
How guest identity documents, card details and reservation data are handled at the front desk and in the property management system.
Typically run by Front Office Manager / Privacy Lead
Clean and soiled separation, verified thermal disinfection, chemical dosing and linen handling through an in-house or contracted laundry.
Typically run by Laundry Manager / Executive Housekeeper
Therapist competence, tool and product hygiene, heat experience controls and hot tub water management in a spa.
Typically run by Spa Manager / Hygiene Lead
Water safety scheme verification — temperatures at sentinel outlets, tank and calorifier condition, flushing of little-used outlets and record integrity.
Typically run by Responsible Person (Water Safety) / Chief Engineer
Quick-service restaurant kitchen process audit during trading: build charts and portions, cooking and holding temperatures, hold-time discard, prep labelling, frying oil quality, allergen answers, hand hygiene and the shift's cleaning.
Typically run by Area Manager / Food Safety Supervisor
Each of these has a real control library in the product — questions map to specific clauses, so gap analysis shows you what is genuinely unevidenced.
Hazard analysis and critical control point system — the basis of all modern food safety.
21 controls in its library
Occupational health and safety management — replaces OHSAS 18001.
31 controls in its library
The world's most widely adopted quality management system standard.
44 controls in its library
Environmental management system covering aspects, impacts and compliance obligations.
33 controls in its library
Card-brand mandated controls for anyone storing, processing or transmitting card data.
248 controls in its library
Mandatory hygiene and process requirements for Indian food businesses.
39 controls in its library
Not hypotheticals. These are the findings that recur in hospitality & facilities, and every one of them is a question in at least one of the 13 templates above.
Templates, findings and AI prompts use your sector's terms, not generic audit language.
Pick one of the templates above, walk the site with your phone, and see the finished report before you get back to your desk.