Sanitization Checklist (Daily/Weekly) - Surfaces, equipment

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This Template was installed 2 times.

Entrance & Customer Areas

1 of 9

Focuses on areas heavily trafficked by customers and employees.

Time of Sanitization

Door Handle Sanitization Frequency (per day)

Sanitizer Used (Entrance)

Notes/Observations (Entrance Area)

Floor Condition (Entrance)

Number of Mats/Rugs Cleaned (Entrance)

Exterior Signage Cleaned?

Point of Sale (POS) & Checkout

2 of 9

Critical areas for sanitation to prevent cross-contamination during transactions.

Last Sanitization Time

Sanitizing Solution Used (Brand & Dilution)

Areas Sanitized at POS (Check all that apply)

Number of Transactions Since Last Sanitization

Sanitization Protocol Followed?

Initials of Person Completing Sanitization

Fitting Rooms (if applicable)

3 of 9

Addresses hygiene in areas where customers try on clothing.

Number of Fitting Rooms Sanitized

Notes on any lingering odors or concerns

Mirror Sanitation Method

Floor Condition

Surfaces Sanitized (Select all that apply)

Date of Last Deep Clean (if applicable)

Any Damage or Repair Needs?

Restrooms

4 of 9

Covers all restroom surfaces and fixtures for thorough cleaning.

Restroom Cleaning Start Time

Notes on Restroom Conditions (e.g., excessive use, spills)

Toilet Bowl Sanitization

Urinal Sanitization

Sink & Faucet Sanitization

Soap Dispenser Functionality

Paper Towel/Hand Dryer Supply

Floor Cleanliness

Amount of Disinfectant Used (e.g., fluid ounces)

Date of Last Deep Clean (Monthly/Quarterly)

Display Areas & Shelving

5 of 9

Focuses on surfaces customers frequently touch while browsing.

Notes on condition of shelving before cleaning (e.g., dusty, sticky)

Shelf Material (affects cleaning product choice)

Description of cleaning product used (including dilution if applicable)

Approximate time spent cleaning shelving (in minutes)

Areas cleaned on shelving (check all that apply)

Cleaning Method

Any spills or unusual debris noted and addressed?

Employee Breakroom/Kitchen

6 of 9

Ensures a sanitary environment for employee breaks and food preparation.

Refrigerator Temperature (Fahrenheit)

Microwave Cleanliness Rating (1-5, 5=Sparkling Clean)

Date of Last Sink Drain Cleaning

Time of Last Coffee Maker Cleaning

Surfaces Sanitized (Check all that apply)

Notes/Observations (e.g., spills, unusual odors)

Dish Soap Dispenser Status

Paper Towel Dispenser Status

Backroom/Storage

7 of 9

Covers surfaces and equipment used for stocking and inventory management.

Stock Rotation Date Check

Notes on Pest Control Activities (if applicable)

Date of Last Deep Clean

Condition of Pallets/Racking (Visual Inspection)

Temperature of Storage Area (if temperature-controlled)

Any Spills/Leaks Observed (and Action Taken)

Condition of Cleaning Supplies

Shopping Carts/Baskets

8 of 9

Addresses the sanitation of items customers directly handle.

Last Sanitization Time

Number of Carts/Baskets Sanitized

Notes on Cart/Basket Condition (e.g., damage, excessive dirt)

Sanitizer Used (check one)

Areas Sanitized (select all that apply)

Date of last deep clean of carts/baskets

Equipment (Specific to Retail - e.g., Price Guns, Label Makers)

9 of 9

Targets equipment unique to a retail setting.

Price Gun Cleaning

Label Maker Cleaning

Ink Cartridge Inspection (Price Gun)

Ink Cartridge Inspection (Label Maker)

Barcode Scanner Cleaning

Notes on Equipment Issues

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