Audit Process
Audit Process
Our highly trained draught specialists arrive unannounced once per month to the establishment to conduct an audit. The auditor will check the criteria listed below to ensure that the establishment is pouring better quality beer.
If the establishment does not meet the criteria, a follow up audit will be scheduled within a few days. If the establishment fails the re-audit, their name will be removed from the list of certified establishments.
The following month the process starts all over again and with our assistance the establishment will secure certification.
The betterbeer.com auditor team helps these establishments by providing solutions that help them pour better beer.
Keg Rotation
Organized keg room, First in, first out keg rotation system.
Freshness
All kegs within brewery recommend shelf life.
Physical condition
Mould/organic growth free surfaces in walk-in. Floor and walls clean and dry.
Applied pressure (gas)
Use 100% CO2 or blend of CO2/Nitrogen.
Walk-in fridge temperature
Maintain liquid temperature of ≤ 38 ° F.
Couplers
Mould/organic growth free & leak free.
Lines
Subscribe to a regular system cleaning program. Interior and exterior surfaces are mould/organic growth free & leak free.
Foam on beer devices
Mould/organic growth free & leak free.
Towers
Dust/dirt/mould/organic growth free & leak free on tower surfaces and faucets.
Beer temperature
Dispense temperature of ≤ 38 ° F.
Clean glasses
Glasses completely beer clean. Tested by randomly selecting several beer glasses for salt test.
Glass temperature
Beer glass temperature of between 30 ° F and 70 ° F. If using frozen glasses, a post spray/rinse temp is measured.
Glass Washer Sanitizer
Levels of Iodine, Chlorine, or Ammonium as outlined by regional health board.
Properly poured
Poured with a dime sized head. The faucet does not touch the glass during the pour.
Branded glasses
(if available) proper branded glass is used.
Trained staff
Bartenders have received and read a draught manual and/or attended a training session.
