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Cellar management checklist
Daily and weekly cellar checks for pubs and bars. Record the cellar temperature and the form shows whether it is in the 11 to 13°C range Cask Marque recommends. Record when the lines were last cleaned and the form warns after 7 days. Check stock rotation, taps and dipsticks, cleanliness, coolers, gas cylinders and pests, with a detail box for each problem and photos, record whether the CO2 alarm works where fitted, and the manager signs. Every question is listed below, and you can fill the live form in on this page.
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What temperature should a pub cellar be?
Cask Marque recommends keeping the cellar at 11 to 13°C. Cask ale picks up a chill haze in very cold conditions and spoils when stored warm. Cask Marque also recommends cleaning beer lines at least every 7 days with a recommended line cleaner, rotating stock so the oldest goes first, and keeping the cellar clean.
Last updated . Facts checked by the SiteSurvey team on 17 October 2026 against Cask Marque: cask cellar card, Cask Marque: what's wrong with my beer? and BCGA: beverage dispense gases.
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Every question in the cellar management template
A pub cellar management check: cellar temperature, line cleaning, cask and keg stock rotation, gas cylinders, cleanliness, cooling and pests, with a warning outside 11 to 13°C. 3 sections and 36 questions. Follow-up questions and guidance appear only when an answer calls for them, so the person on site never sees the ones that do not apply.
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Add this form to a project in SiteSurvey and it fills in what the project already knows, so nobody on site retypes it and every form on the job uses the same names. Anything filled in can still be changed.
- Project: the project name
- Client: the project's customer
- Site: the site, when the form is opened for a space or a product
- Site address: the site address, from the space or the project
Check
- ProjectShort answerFills in from the project name
- ClientShort answerFills in from the project's customer
- Site*Short answerFills in from the site, when the form is opened for a space or a product
- Site addressShort answerFills in from the site address, from the space or the project
- Date*Date
- TimeTime
- Checked by*Short answer
- CheckChoose one
- Daily
- Weekly (with line clean)
- Cellar temperature (°C)*Number
- WarningOutside 11 to 13°C. Cask Marque: cask ale picks up a chill haze in very cold conditions and spoils when stored warm. Adjust the cooling or call a refrigeration engineer.Shown only when the answers above make it relevant
- GuidanceWithin the 11 to 13°C Cask Marque range.Shown only when the answers above make it relevant
Lines and stock
- Date lines last cleanedDate
- Days since the line cleanWorked out by the formShown when “Date lines last cleaned” is answered and “Date” is answered
- WarningMore than 7 days since the lines were cleaned. Cask Marque: clean beer lines at least every 7 days.Shown only when the answers above make it relevant
- Line cleaner in date?Yes or No
- Stock rotated, oldest first, within best-beforeChoose one
- OK
- Defect
- What is wrong?Short answerShown when “Stock rotated, oldest first, within best-before” is “Defect”
- Taps, nozzles and dipsticks cleanedChoose one
- OK
- Defect
- What is wrong?Short answerShown when “Taps, nozzles and dipsticks cleaned” is “Defect”
- Cellar clean, no waste beer or unsealed emptiesChoose one
- OK
- Defect
- What is wrong?Short answerShown when “Cellar clean, no waste beer or unsealed empties” is “Defect”
- Coolers running and showing the right temperatureChoose one
- OK
- Defect
- What is wrong?Short answerShown when “Coolers running and showing the right temperature” is “Defect”
- Gas cylinders secured upright, and regulators soundChoose one
- OK
- Defect
- What is wrong?Short answerShown when “Gas cylinders secured upright, and regulators sound” is “Defect”
- No pests, damp or leaksChoose one
- OK
- Defect
- What is wrong?Short answerShown when “No pests, damp or leaks” is “Defect”
- Photos of any problemsPhotos
- Is the CO2 gas alarm (where fitted) working?Yes or No
- Checks OKWorked out by the form
- Checks with a defectWorked out by the form
- Corrective actionsRepeat for each action. Each one asks:Shown only when the answers above make it relevant
- Action needed*Notes
- PriorityChoose one
- Urgent
- High
- Medium
- Low
- OwnerShort answer
- Due dateDate
- StatusChoose one
- Open
- In progress
- Completed
Sign-off
- Notes for the managerNotes
- Manager*Short answer
- Manager signatureSignature
See it filled in
A completed cellar management report, made by SiteSurvey from a fictional site visit: every answer, the photos, the guidance that applied and the sign-off, ready to send as a PDF.
Cellar management FAQs
How often should beer lines be cleaned?
At least every 7 days with a good quality line cleaner, then flushed through with plenty of cold water. The form works out the days since the last clean and warns after 7.
What if the cellar is too warm or too cold?
Cask Marque says to check the cellar thermometer, adjust the cooling unit if it is too cold, and call a refrigeration engineer if it is too warm. The form warns outside 11 to 13°C.
What about gas cylinders?
BCGA says gas cylinders should be stored in a well-ventilated, secure area, away from other hazards, and notes that many cellars are classed as confined spaces, which need their own risk assessment. The form checks cylinders are secured and regulators are sound.
Does it help with Cask Marque?
Yes. A dated record of temperatures, line cleans and checks shows good cellar management to assessors and brewers.
Can staff fill it in on a phone?
Yes. Share it as a link or QR code in the cellar so staff record the check as they do it.
Who uses this?
Pub and bar managers, cellar managers, brewery estates teams and hospitality groups.
Related
Related templates
Templates that go with the cellar management form
Daily temperature record for a kitchen: fridges and freezers, cooking and reheating, hot holding and cold display, cooling and deliveries, with corrective actions.
Opening and closing checks for a commercial kitchen: fridges, handwashing, cleanliness, pests, allergens, date labels, waste and close-down, with problems and sign-off.
A goods-in and delivery inspection: each delivery with supplier, temperature, packaging, date codes, vehicle condition and accept or reject, with an 8°C warning for chilled food.
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