An audit scorecard turns "does this look clean?" into a number — a repeatable, weighted score across every area type, so quality can be tracked over time and compared between sites or providers. Use it to audit your current contractor, or to benchmark a new one during mobilisation.
Download the scorecard
Download the PDFA fillable, weighted scorecard with the scoring scale and area weightings set out below.
Scoring scale
- 4 — Excellent: no observable defects
- 3 — Good: minor defect not affecting overall impression
- 2 — Acceptable: noticeable defect requiring attention at next visit
- 1 — Poor: significant defect requiring immediate attention
- 0 — Fail: area not cleaned or health/safety risk present
Scorecard by area
| Area | Criteria checked | Weighting | Score (0-4) |
|---|---|---|---|
| Entrance/reception | Floors, glass, furniture, first impression | 15% | ____ |
| Washrooms | Sanitary fittings, consumables, odour, floor | 25% | ____ |
| Offices/desks | Surfaces, floors, bins, dust | 20% | ____ |
| Kitchens/break-out | Surfaces, appliances, bins, floor | 15% | ____ |
| Corridors/stairwells | Floors, handrails, skirting | 10% | ____ |
| High-level/periodic items | Dust build-up, vents, ledges | 10% | ____ |
| Consumables & equipment | Stock levels; correctly colour-coded equipment in use | 5% | ____ |
Calculating the overall score
Multiply each area's score out of 4 by its weighting, sum the results, and divide by 4 to get a percentage. A typical acceptable pass mark is 85% for a general office site, rising to 90-95% for healthcare, food-production or other high-sensitivity environments.
What to do with a low score
A single low score triggers a follow-up visit and a remedial plan, not automatically a contract problem. A trend of low scores over consecutive audits is the signal that matters — feed it into your SLA review and, if unresolved, your provider-switching process.
Colour-coded equipment check
Include a check that BICSc four-colour-coded equipment is being used correctly — red for washrooms, blue for general areas, green for catering, yellow for higher-risk areas — as cross-contamination between colour zones is an easy defect to miss on a casual walk-round. See our colour-coding guide.