Objective

To ensure the cardio area in hospitality facilities is maintained to the highest standards of cleanliness and hygiene, ensuring a safe and pleasant environment for all users.

Quick Reference

  • Facility Type: Hospitality
  • Space: Cardio Area
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-H-CA-02

Service Level

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

Scope of Work

  • Dust and wipe all cardio equipment surfaces, including screens, handles, and seats.
  • Sanitise all high-touch areas such as buttons, handrails, and grips.
  • Vacuum all carpeted areas and mats to remove dust and debris.
  • Mop hard floors with a neutral pH cleaner to remove dirt and prevent slip hazards.
  • Empty and sanitise rubbish bins, replacing liners as needed.
  • Clean mirrors and glass surfaces to remove smudges and fingerprints.
  • Check and refill hand sanitiser dispensers as necessary.

Method

  1. Use a colour-coded cleaning system to prevent cross-contamination, ensuring separate cloths and mops for different areas.
  2. Begin by dusting and wiping down all equipment with a microfibre cloth dampened with a suitable cleaning solution.
  3. Sanitise high-touch areas using a disinfectant spray and allow to air dry.
  4. Vacuum all carpeted areas thoroughly, paying special attention to corners and edges.
  5. Mop hard floors using a damp mop and a neutral pH floor cleaner, ensuring no excess water remains.
  6. Empty rubbish bins, replace liners, and sanitise the bin surfaces.
  7. Clean mirrors and glass with a glass cleaner and a lint-free cloth.
  8. Check hand sanitiser dispensers and refill as needed.

Equipment

  • Microfibre cloths
  • Colour-coded cleaning cloths and mops
  • Vacuum cleaner
  • Neutral pH floor cleaner
  • Disinfectant spray
  • Glass cleaner
  • Hand sanitiser refills
  • Rubbish bin liners

Quality Criteria

Performance Level Criteria
Excellent All surfaces are visibly clean and free of dust, dirt, and smudges. No unpleasant odours. High-touch areas are sanitised and dry. Floors are spotless and dry. Rubbish bins are empty and sanitised. Hand sanitiser dispensers are full.
Good Minor dust or smudges on less than 5% of surfaces. No unpleasant odours. High-touch areas are sanitised. Floors are clean with minimal streaks. Rubbish bins are empty. Hand sanitiser dispensers are at least half full.
Pass Noticeable dust or smudges on less than 10% of surfaces. No strong odours. High-touch areas are mostly sanitised. Floors are mostly clean with some streaks. Rubbish bins are not overflowing. Hand sanitiser dispensers have some product remaining.
Fail Visible dust or smudges on more than 10% of surfaces. Unpleasant odours present. High-touch areas are not sanitised. Floors are dirty or wet. Rubbish bins are overflowing. Hand sanitiser dispensers are empty.

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