Opening and closing checks are the two things EHOs now check first in almost every visit.

They know that if these two daily routines are solid, everything else in the business usually is too.

Opening checks that matter: fridge/freezer temperatures in range, hot holding units above 63 °C, probe wiped and working, no pest signs overnight, sanitiser at correct strength, previous night’s closing checks signed off.

Closing checks that matter: all food cooled and covered, fridges below 5 °C, hot holding switched off and cleaned, floors mopped, bins emptied, cleaning schedule completed, lights off, doors locked.

One missing signature or one fridge reading 9 °C at opening is now enough for an automatic 10–15 point deduction under the new scoring system.

Make both checklists digital with mandatory fields and you remove the risk completely. Takes the average café 45 seconds longer than paper — and saves the rating every time.