Objective

To maintain a high standard of cleanliness and hygiene in the bar area of the transportation hub, ensuring compliance with Australian cleaning standards and workplace health and safety requirements.

Quick Reference

  • Facility Type: Transportation Hub
  • Space: Bar
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-TH-B-02

Service Level

[“AS/NZS 3733:1995″,”ISO 14001:2015″,”EN 13549:2001″,”ISSA CIMS-GB”,”NEN 2075:2011″]

Scope of Work

  • Dusting of all surfaces including bar counters, shelves, and seating areas.
  • Sanitising of all high-touch surfaces such as taps, door handles, and payment terminals.
  • Vacuuming and mopping of floors to remove dirt and spills.
  • Cleaning and sanitising of glassware and utensils.
  • Emptying and sanitising rubbish bins.
  • Cleaning and polishing of mirrors and glass surfaces.
  • Spot cleaning of walls and skirting boards.
  • Restocking of cleaning supplies and consumables.

Method

  1. Begin by dusting all surfaces using a microfibre cloth, ensuring all dust and debris are removed.
  2. Sanitise high-touch surfaces with a disinfectant solution, following the manufacturer’s instructions for contact time.
  3. Vacuum the floor using a commercial-grade vacuum cleaner, paying special attention to corners and under furniture.
  4. Mop the floor with a neutral pH cleaner, ensuring no residue is left behind.
  5. Wash glassware and utensils in a commercial dishwasher, ensuring they are dried and stored correctly.
  6. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  7. Clean mirrors and glass surfaces with a glass cleaner, ensuring a streak-free finish.
  8. Spot clean walls and skirting boards with a damp cloth and appropriate cleaner.
  9. Check and restock cleaning supplies and consumables as needed.

Equipment

  • Microfibre cloths
  • Commercial-grade vacuum cleaner
  • Mop and bucket with neutral pH cleaner
  • Disinfectant solution
  • Commercial dishwasher
  • Glass cleaner
  • Rubbish bin liners
  • Cleaning trolley

Quality Criteria

Performance Level Criteria
Excellent All surfaces are free from dust and smudges; floors are spotless and dry; glassware is sparkling; no odours present; rubbish bins are empty and sanitised; all supplies are fully stocked.
Good Minor dust on surfaces; floors have minimal marks; glassware is clean; faint odours may be present; rubbish bins are empty but not sanitised; most supplies are stocked.
Pass Noticeable dust on surfaces; floors have visible marks; glassware is mostly clean; noticeable odours present; rubbish bins are not empty; some supplies are missing.
Fail Heavy dust and smudges on surfaces; floors are dirty and wet; glassware is dirty; strong odours present; rubbish bins are overflowing; supplies are not stocked.

Documentation

  • Cleaning Checklist: Digital or paper checklist to verify completion of all cleaning tasks
  • Incident Reports: Documentation of any cleaning-related incidents, spills, or issues encountered
  • Maintenance Records: Record any maintenance needs identified during cleaning (for reporting to maintenance team)
  • Photos: Before and after photos as requested to document cleaning completion and quality