Objective

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

Quick Reference

  • Facility Type: Hospitality
  • Space: Mini Bar Area
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-H-MBA-01

Service Level

[“AS/NZS 3733:1995″,”ISO 14001:2015″,”EN 13549:2001″,”ISSA Cleaning Standards”]

Scope of Work

  • Dust all surfaces including shelves, counters, and appliances.
  • Sanitise all touchpoints such as handles, buttons, and taps.
  • Wipe down and sanitise the interior and exterior of the mini bar fridge.
  • Empty and clean rubbish bins, replacing liners as needed.
  • Check and clean any spills or stains on floors, using appropriate cleaning solutions.
  • Ensure all glassware and utensils are cleaned and polished.
  • Inspect and clean any visible mould or mildew, especially around seals and damp areas.

Method

  1. Prepare the cleaning trolley with all necessary supplies, ensuring colour-coded cloths are used for different surfaces.
  2. Dust all surfaces using a microfibre cloth to capture dust and allergens.
  3. Apply a sanitising solution to all touchpoints and allow the recommended contact time before wiping.
  4. Use a glass cleaner on the mini bar fridge door and any glass surfaces.
  5. Empty rubbish bins, clean with a disinfectant, and replace liners.
  6. Spot clean floors with a mop and appropriate cleaning solution, ensuring no residue is left.
  7. Polish glassware and utensils, checking for any water spots or streaks.

Equipment

  • Microfibre cloths (colour-coded)
  • Sanitising solution
  • Glass cleaner
  • Disinfectant wipes
  • Rubbish bin liners
  • Mop and bucket
  • Cleaning trolley

Quality Criteria

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.

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