Checklist template

Night crew stocking for grocery stores

A ready-to-use checklist with 111 items in 6 sections, covering Freight flow, Stocking, Blocking and facing, Back stock, Cleanup, Opening readiness. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 111 Items
  • 89 Yes / No checks
  • 6 Scored ratings
  • 119 Points

Use this template How audits work

1. Freight flow 18 items

  1. Arrival time of the grocery truck Short text
  2. Number of pallets received on tonight's load Number
  3. Number of cases on tonight's load Number
  4. The load sheet showing cases by aisle was printed before breakdown started Yes / No 1 pt
  5. The crew lead compared the pallet count with the load sheet before breakdown started Yes / No 1 pt
  6. The night crew started the breakdown at the scheduled time Yes / No 1 pt
  7. Frozen pallets were moved into the freezer within 30 minutes of coming off the truck Yes / No 1 pt
  8. Dairy pallets were moved into the dairy cooler within 30 minutes of coming off the truck Yes / No 1 pt
  9. Pallets were broken down by aisle onto U-boats or carts before stocking started Yes / No 1 pt
  10. Each aisle's freight was staged at the head of its own aisle Yes / No 1 pt
  11. Household chemicals were loaded on separate carts from food during breakdown Yes / No 1 pt
  12. Heavy cases such as bottled water, pet food and cat litter sit at the bottom of each cart Yes / No 1 pt
  13. Carts are loaded no higher than shoulder height so the person pushing can see ahead Yes / No 1 pt
  14. The crew lead assigned each stocker an aisle at the start of the shift Yes / No 1 pt
  15. Cases-per-hour target set for tonight's shift Number
  16. Direct-store-delivery totes and milk crates are kept apart from the warehouse load Yes / No 1 pt
  17. The receiving door was closed and locked as soon as the truck was unloaded Yes / No 1 pt
  18. Organization of the freight breakdown Rating
    • Sorted by aisle and staged before stocking began 5 pts
    • Partly sorted, some freight re-handled 3 pts
    • Worked straight off mixed pallets 1 pt

2. Stocking 20 items

  1. Each stocker works an aisle from one end to the other without leaving partly worked carts behind Yes / No 1 pt
  2. Cases are opened with a safety cutter, never an open-blade knife Yes / No 1 pt
  3. No package on the shelf shows cutter damage in the three aisles checked Yes / No 1 pt
  4. New product is placed behind the product already on the shelf Yes / No 1 pt
  5. Product is stocked at the location shown on its shelf tag Yes / No 1 pt
  6. Each case is emptied onto the shelf; shipping cartons stay on the shelf only where the item is tray-ready Yes / No 1 pt
  7. Shrink wrap is removed from tray-ready cases before they go on the shelf Yes / No 1 pt
  8. Product that does not fit is sent to back stock, not stacked on top of other items Yes / No 1 pt
  9. Product that does not fit is not pushed into a neighboring item's space Yes / No 1 pt
  10. Out-of-date product found while stocking is pulled and taken to the reclaim area Yes / No 1 pt
  11. Dented cans, crushed boxes and leaking packages found in the load are pulled to the damage bin Yes / No 1 pt
  12. Bagged flour, sugar and pet food are checked for leaks before being shelved Yes / No 1 pt
  13. Top stock above the highest shelf is used only where company policy allows it Yes / No 1 pt
  14. Stockers use a step stool or ladder to reach the top shelf, not a shelf edge or a milk crate Yes / No 1 pt
  15. Only one cart of frozen product per stocker is out of the freezer at a time Yes / No 1 pt
  16. Frozen cases checked on the floor are still hard-frozen with no soft packages Yes / No 1 pt
  17. Freezer and dairy doors are not propped open while the case is being filled Yes / No 1 pt
  18. In stores open overnight, carts are kept to one side of the aisle so customers can pass Yes / No 1 pt
  19. Cases stocked per labor hour on the previous night Number
  20. Rotation in three date-coded sections checked (for example baby food, salad dressing, yogurt) Rating
    • Oldest dates at the front in all three 5 pts
    • One section not rotated 3 pts
    • Two or three sections not rotated 1 pt

3. Blocking and facing 19 items

  1. Every item is pulled forward to the front edge of the shelf Yes / No 1 pt
  2. Labels face the aisle Yes / No 1 pt
  3. Facing is at least two units deep behind the front unit Yes / No 1 pt
  4. Cans and jars are stacked only as high as the shelf clearance allows without leaning Yes / No 1 pt
  5. Items with several facings are filled evenly across all their facings Yes / No 1 pt
  6. Empty slots are left open, not hidden by spreading the item next to them Yes / No 1 pt
  7. Bottom shelves are faced to the same standard as eye-level shelves Yes / No 1 pt
  8. Peg hooks are faced with packages hanging straight Yes / No 1 pt
  9. Bagged snacks and bagged baking goods stand upright with the brand panel showing Yes / No 1 pt
  10. Shelf dividers and spring pushers were reset after the shelf was filled Yes / No 1 pt
  11. Endcaps were filled and faced before the crew left Yes / No 1 pt
  12. Shippers and floor displays in the aisles were filled and faced Yes / No 1 pt
  13. Dairy doors were faced after the load was worked Yes / No 1 pt
  14. Frozen doors were faced after the load was worked Yes / No 1 pt
  15. Stray items found during facing were collected in a go-back cart, not left behind other product Yes / No 1 pt
  16. The crew lead signed off each aisle after facing Yes / No 1 pt
  17. Number of aisles fully faced at the time of this walk Number
  18. Number of empty slots in the aisle with the most holes Number
  19. Facing standard across the aisles walked Rating
    • Every aisle faced front to back 5 pts
    • Main aisle and eye level only 3 pts
    • Not faced 1 pt

4. Back stock 18 items

  1. Back stock from earlier loads was worked to the shelf before tonight's load was opened Yes / No 1 pt
  2. Back stock is consolidated onto the fewest carts or pallets possible Yes / No 1 pt
  3. Each back stock cart is labeled with its aisle number Yes / No 1 pt
  4. Each back stock cart is labeled with the date it was last worked Yes / No 1 pt
  5. No back stock cart carries a date older than the limit set by company policy Yes / No 1 pt
  6. Partial cases in back stock are closed and marked with the quantity left Yes / No 1 pt
  7. Back stock is stored off the floor on carts, pallets or racking Yes / No 1 pt
  8. Five cases checked in tonight's back stock would not have fit on the shelf Yes / No 1 pt
  9. Number of cases from tonight's load sent to back stock Number
  10. Back stock chemicals are stored below and apart from food Yes / No 1 pt
  11. Refrigerated back stock was returned to the cooler before the end of the shift Yes / No 1 pt
  12. Frozen back stock was returned to the freezer before the end of the shift Yes / No 1 pt
  13. Back stock carts are parked in the marked back stock area, not in back room walkways Yes / No 1 pt
  14. On-hand quantities were corrected in the ordering system for items sent to back stock in bulk Yes / No 1 pt
  15. Overstock of this week's ad items is set aside and flagged for the day team to build displays Yes / No 1 pt
  16. Discontinued and seasonal leftovers in back stock are separated and listed for the store manager Yes / No 1 pt
  17. Number of back stock carts and pallets at the end of the shift Number
  18. Condition of the back room when the night crew finished Rating
    • Consolidated, labeled, walkways clear 5 pts
    • Labeled but crowded 3 pts
    • Unlabeled or left in walkways 1 pt

5. Cleanup 17 items

  1. Cardboard was removed from each aisle before the stocker moved to the next aisle Yes / No 1 pt
  2. The baler is operated only by employees authorized under company policy and local regulation Yes / No 1 pt
  3. The baler gate is closed with the key removed when the baler is not in use Yes / No 1 pt
  4. Finished bales are tied off and stacked in the marked bale area Yes / No 1 pt
  5. Stretch wrap is collected separately for recycling where the store has a film program Yes / No 1 pt
  6. Every aisle was swept or dust-mopped after it was stocked Yes / No 1 pt
  7. Broken glass and spills from stocking were cleaned up with a wet-floor sign placed Yes / No 1 pt
  8. Shelves were wiped where a leaking package was removed Yes / No 1 pt
  9. No cutter blades, pallet strapping or staples were left on shelves or floors Yes / No 1 pt
  10. All U-boats and stocking carts are back in the back room Yes / No 1 pt
  11. Pallet jacks are parked with forks lowered, out of walkways Yes / No 1 pt
  12. Empty pallets are stacked flat in the pallet return area Yes / No 1 pt
  13. Milk crates and bread trays are stacked for vendor pickup Yes / No 1 pt
  14. Step stools and ladders are back in their storage place Yes / No 1 pt
  15. Trash from the shift was taken to the compactor Yes / No 1 pt
  16. Aisles were clear of freight before the floor scrubber or the floor crew started Yes / No 1 pt
  17. Floor condition in the aisles after cleanup Rating
    • Clean, no debris 5 pts
    • Minor debris in one or two aisles 3 pts
    • Cardboard, wrap or spills left behind 1 pt

6. Opening readiness 19 items

  1. All freight and carts were off the sales floor at least 30 minutes before opening Yes / No 1 pt
  2. Time the last cart left the sales floor Short text
  3. The crew lead walked every aisle before releasing the crew Yes / No 1 pt
  4. Empty slots were scanned or listed and left for the ordering clerk Yes / No 1 pt
  5. Number of out-of-stocks scanned at the end of the shift Number
  6. Milk was filled in every size and fat level for opening Yes / No 1 pt
  7. The egg case was filled for opening Yes / No 1 pt
  8. Displays inside the entrance were filled for opening Yes / No 1 pt
  9. Unworked freight was reported in writing to the opening manager, with aisle and case count Yes / No 1 pt
  10. Number of cases left unworked Number
  11. Number of night crew members who worked the shift Number
  12. Total labor hours used on the shift Number
  13. The night crew log shows load size, cases worked, call-offs and issues for the store manager Yes / No 1 pt
  14. Shelf tags needed for new items found in the load were requested Yes / No 1 pt
  15. In stores closed overnight, customer entrance doors stayed locked for the whole shift Yes / No 1 pt
  16. The crew left through the single designated door under the lead's supervision Yes / No 1 pt
  17. Name of the night crew lead Short text
  18. Readiness of the store at opening Rating
    • Fully stocked, faced and clear 5 pts
    • A few aisles incomplete 3 pts
    • Freight still on the floor at opening 1 pt
  19. Comments and items to hand over to the day team Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

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