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Retail store closing checklist

The real close of one store on one night, in the order it happens. Check customers are out, with the toilets and fitting rooms empty. Count each till against the till report and the form works out the variance, then scan the cash bag seal numbers and record when the safe was locked. Walk the fire exits, escape routes and fire doors, switch off what should be off, read each chiller and freezer against your own limits, lock the stockroom, back door and shutters, and set the alarm with the time. A close score and an exceptions count go to the opening team, who use the retail store opening checklist.

For store managers, supervisors and keyholders who close a shop at night and need a dated record of what was checked, counted and locked.

Written for UK stores. The fire exit and chilled food notes are UK law (England for the 8 °C rule); elsewhere, follow local rules and your company procedure.

  • 28 named closing checks across customers, cash, fire safety, shutdown, stock and doors
  • Till counts against the till report, with the variance per till and in total, and a tolerance you set
  • Cash bag seal numbers by label scan, and the time the safe was locked
  • Chiller and freezer readings against each unit's limit, with what was done if one is warm
  • Alarm set time, keys, a Walk Cam close walk-round, a close score and an exceptions count
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What should a retail store closing checklist include?

A closing record is useful when the opening team can see, in one place, that the store was cleared, the cash counted and secured, the fire exits and routes checked, the chillers read and the alarm set, and what was left to sort out.

Last updated . Facts checked by the SiteSurvey team on 28 October 2026 against Regulatory Reform (Fire Safety) Order 2005, article 14, emergency routes and exits, Regulatory Reform (Fire Safety) Order 2005, article 17, maintenance, Food Safety and Hygiene (England) Regulations 2013, Schedule 4, temperature control requirements and Licensing Act 2003, section 136, unauthorised licensable activities.

How to close a retail store

Work through the store in the order of the close, and leave the alarm until last.

  1. Clear the store

    Lock the front doors to entry, then check every aisle, the customer toilets, the fitting rooms and the back-of-house rooms for anyone left.

  2. Cash up

    Count each till against the till report and record any variance with the reason. Bag and seal the cash, scan the seal numbers and lock the safe.

  3. Fire safety and shutdown

    Keep fire exits free to open while anyone is inside. Clear escape routes, close fire doors, check the alarm panel and switch off what is not on the overnight list.

  4. Chillers, stock and doors

    Read each chiller and freezer against its limit, put deliveries away, then lock the stockroom, back door, shutters and yard.

  5. Alarm and handover

    Set the alarm and record the time and who has the keys. List any exceptions as actions for the opening team, and sign with the second keyholder.

What makes a store closing record useful

Till counts and the cash result

Till 3: expected £301.90 from the till report, counted £297.30, variance minus £4.60, short. Recounted with the closing manager, no refund or void on the journal to explain it, noted in the cash log for the area manager. Total variance within the £5 the cash procedure allows.

Fictional example. Record the actual evidence and approved arrangements for your job.

A common recording mistake

Locking the fire exits before the last person has left, or ticking the chillers without writing down the reading.

What happens next

Hand the exceptions to the opening team: they re-read any warm chiller first thing, and the area manager follows up a till that was short.

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Every question in the retail store closing checklist template

A retail store closing checklist for one store and one night: customers out with toilets and fitting rooms checked, till counts against expected with a calculated variance, cash bag seals by label scan, safe locked, fire exits, escape routes and fire doors, lights and equipment, chiller and freezer readings against your limits, deliveries, back door and shutters, alarm set time and keys, a Walk Cam close walk-round, a close score, exceptions and a handover note for the opening team. 10 sections and 142 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.

Make it your own: every question is editable

This is a starting point, not a fixed form. Once it is in your SiteSurvey account you can reword any question, add or remove questions, sections and answer options, and add your own logo, so it fits the way your team works and the jobs you do.

Details you only enter once

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
  • Store address: the site address, from the space or the project
  • Retailer or brand: the project's customer

Store and close details

  • ProjectShort answer

    Filled in from the project in SiteSurvey.

    Fills in from the project name
  • Store addressShort answer
    Fills in from the site address, from the space or the project
  • Retailer or brandShort answer
    Fills in from the project's customer
  • Location (GPS)Short answer
  • Close date*Date
  • Closing manager*Short answer
  • Store name or number*Short answer
  • Store closed to customers at*Time
  • Second keyholder on the closeShort answer
  • Closing teamNotes

    Names of everyone still in the building at the close.

  • Does the store sell alcohol?*Yes or No
  • Does the store have chillers or freezers?*Yes or No
  • GuidanceOne store, one close. Work through the pages in the order the close happens: customers out, tills and cash, fire safety and shutdown, chillers, stock and doors, then the alarm. This record does not replace the store's fire risk assessment or its cash handling procedure.

Close walk-round

  • Walk Cam: close walk-roundWalk Cam video with voice-to-text

    Optional. Film the close walk-round on the SiteSurvey app; each stop prompts what to show.

Customers out

  • Last customers out and front doors locked to entryChoose one

    Doors locked from outside entry only. Nobody can get in, staff can still get out.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Customer toilets checked and emptyChoose one

    Every cubicle checked, taps off, lights off.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Fitting rooms checked and emptyChoose one

    Every cubicle checked. Garments left behind returned to the floor or the hold rail.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Sales floor, stockroom and staff areas checked for anyone leftChoose one

    Walk every aisle and back-of-house room. Only the closing team remains.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Trolleys and baskets brought inChoose one

    From the entrance, car park bay or trolley shelter, as the store does it.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Alcohol sales stopped atTime
    Shown when “Does the store sell alcohol?” is Yes
  • Latest time the premises licence allows alcohol salesShort answer

    From the premises licence summary.

    Shown when “Does the store sell alcohol?” is Yes
  • GuidanceSelling alcohol outside the hours on the premises licence is not authorised. Carrying on a licensable activity without, or not in accordance with, an authorisation is an offence under the Licensing Act 2003, section 136.
    Shown when “Does the store sell alcohol?” is Yes
  • Checks needing actionWorked out by the form
  • Not checkedWorked out by the form

Tills, cash and safe

  • Till counts
    Repeat for each till. Each one asks:
    • Till*Short answer
    • Counted byShort answer
    • Expected cash from the till report (£)*Number
    • Cash counted (£)*Number
    • Variance (£)Worked out by the form

      Counted minus expected. Minus means short.

    • Till resultWorked out by the form
      Shown when “Cash counted (£)” is answered and “Expected cash from the till report (£)” is answered
    • Reason found, or who was toldNotes
      Shown only when the answers above make it relevant
  • Total expected (£)Worked out by the form
  • Total counted (£)Worked out by the form
  • Total variance (£)Worked out by the form
  • Tills short or overWorked out by the form
  • Total variance the cash procedure allows (£)Number

    From your own cash handling procedure. Leave empty if any variance must be reported.

  • Cash resultWorked out by the form
    Shown when “Total counted (£)” is answered
  • cash_outWorked out by the form
  • CheckThe cash variance is outside what the procedure allows. Recount with a second person, then report it to the area manager before you leave.
    Shown when “Cash result” is “Outside tolerance: report it”
  • Till drawers emptied and left openChoose one

    An open, empty drawer shows there is nothing inside.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Cash bagged and sealed, bag and seal numbers recordedChoose one

    Scan or type each seal number below.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Safe locked, with the time lock or dual control as the procedure saysChoose one

    Try the handle after locking.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Float for the morning made up and in the safeChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Card terminals end-of-day report run and terminals put on chargeChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Cash office door locked and keys with the closing managerChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Scan the cash bag seal numbersScan a label: cash bag number, seal number, second seal number

    Optional. Scan the data plate or label to capture the numbers.

  • Bag and seal numbersShort answer

    As written on the bags, if not scanned.

  • Safe locked atTime
  • Checks needing actionWorked out by the form
  • Not checkedWorked out by the form

Fire safety and shutdown

  • GuidanceFire exits must not be locked so that someone inside cannot open them quickly in an emergency (Regulatory Reform (Fire Safety) Order 2005, article 14(2)(f)). Secure them for the night only after the closing team has left. Routes to exits and the exits themselves are kept clear at all times (article 14(1)).
  • Fire exits free to open from inside while anyone is in the buildingChoose one

    No padlocks, chains or locked bolts on any fire exit until the last person has left (RRFSO article 14(2)(f)).

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Escape routes and fire exits clearChoose one

    No stock, cages, pallets or rubbish in corridors, on stairs or outside the exits (article 14(1)).

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Fire doors closedChoose one

    Every fire door shut, wedges removed, nothing stopping it closing fully.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Fire alarm panel normal, no faults or disablements showingChoose one

    If a fault shows, call the alarm company or follow the fire log procedure (article 17).

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Rubbish and cardboard removed from inside and away from the buildingChoose one

    In locked bins or cages, not against walls or exits.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Heaters, steamers, kettles and other portable equipment switched offChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Sales floor and back-of-house lights off, except the night lightingChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Equipment on the overnight list left onChoose one

    Chillers, freezers, server, CCTV, alarm and anything else on the store list.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Windows, roof lights and vents closedChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Taps off, no leaks in toilets, kitchen or staff roomChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Equipment left on tonightNotes

    Optional. Anything left on that is not on the usual list, and why.

  • Photos of any fire safety problemPhotos
  • Checks needing actionWorked out by the form
  • Not checkedWorked out by the form

Chillers and freezers

Fill in if the store has chillers or freezers.

  • Chiller and freezer readings
    Repeat for each unit. Each one asks:
    • Unit*Short answer

      For example dairy multideck 1, frozen island 2.

    • TypeChoose one
      • Chiller or multideck
      • Freezer
      • Walk-in cold room
      • Walk-in freezer
    • Reading (°C)*Number

      From the unit display or a probe, as your procedure says.

    • Upper limit for this unit (°C)*Number

      From your food safety procedure.

    • ResultWorked out by the form
      Shown when “Reading (°C)” is answered and “Upper limit for this unit (°C)” is answered
    • Night blind down or doors closedChoose one
      • Yes
      • No
      • Not fitted
    • What was done*Notes

      For example stock moved to the cold room, engineer called, reading again in 30 minutes.

      Shown when “Result” is “Above the limit”
  • Units readWorked out by the form
  • Units above their limitWorked out by the form
  • GuidanceIn England, keeping food that needs chilling for safety above 8 °C in food premises is an offence, with some exemptions (Food Safety and Hygiene (England) Regulations 2013, Schedule 4). Set each unit's limit from your food safety procedure.
  • WarningA unit is above its limit. Record what was done, and follow your food safety procedure for the stock.
    Shown only when the answers above make it relevant

Stock, back door and shutters

  • Deliveries put away or secured in the stockroomChoose one

    No stock left at the back door, in the yard or in an unlocked cage.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • High-value stock back in the secure cage or cabinetChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Stockroom and goods-in doors closed and lockedChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Back door locked and bolted after the closing team has left by itChoose one

    Or by the route the procedure sets for the last exit.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Roller shutters down and lockedChoose one

    Check each shutter is fully down and the lock or padlock is on.

    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Yard gates and bin compound lockedChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Loading bay door down and securedChoose one
    • Acceptable
    • Action needed
    • Not checked
    • Not applicable
  • What needs doing, or why not checkedNotes
    Shown only when the answers above make it relevant
  • Photos of shutters and doors lockedPhotos
  • Checks needing actionWorked out by the form
  • Not checkedWorked out by the form

Alarm and keys

  • Alarm set at*Time
  • Alarm set by*Short answer
  • Alarm*Choose one
    • Set with no faults
    • Set with zones omitted
    • Would not set
  • Zones omitted or fault shown, and who was told*Notes

    For example the monitoring centre, the keyholding company or the area manager, with the time.

    Shown only when the answers above make it relevant
  • WarningThe alarm would not set. Do not leave the store unprotected: follow the procedure for an alarm fault, and record who was told.
    Shown when “Alarm” is “Would not set”
  • alarm_issueWorked out by the form
  • Who left with the keys*Short answer
  • Last person out atTime
  • Closing team left the building together?Yes or No

Close result

  • cu_okWorked out by the form
  • ca_okWorked out by the form
  • fi_okWorked out by the form
  • st_okWorked out by the form
  • Checks acceptableWorked out by the form
  • Checks needing actionWorked out by the form
  • Not checkedWorked out by the form
  • Close score (%)Worked out by the form
  • ExceptionsWorked out by the form

    Checks needing action, units above their limit, cash outside tolerance and an alarm problem.

  • ResultWorked out by the form
  • GuidanceThe close score is our own measure: checks marked acceptable as a share of checks marked acceptable or action needed. It is not a standard.

Actions and sign-off

  • Items needing actionWorked out by the form
  • ResultWorked out by the form
  • Actions
    Repeat for each action. Each one asks:
    • Action*Notes
    • PriorityChoose one
      • Tonight, before leaving
      • Before the store opens
      • This week
    • Who will do it*Short answer
    • Due byDate
    • Status*Choose one
      • Open
      • In progress
      • Done, checked
    • Photo when donePhotos
      Shown when “Status” is “Done, checked”
  • Actions still openWorked out by the form
  • Decision*Choose one
    • Closed and secure
    • Closed with exceptions reported to the area manager
    • Not secure: keyholder or alarm company called
  • Follow-up dateDate
  • Handover note for the opening teamNotes
  • Closing manager nameShort answer
  • Closing manager signature*Signature
  • Second keyholder nameShort answer
  • Second keyholder signatureSignature

See it filled in

A completed retail store closing checklist 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.

See completed form (PDF) ↗

Retail store closing checklist FAQs

Can we lock the fire exits when we close?

Not while anyone is still in the building. Under article 14(2)(f) of the Regulatory Reform (Fire Safety) Order 2005, emergency doors must not be locked or fastened so that someone who needs them in an emergency cannot open them easily and immediately. Routes to the exits and the exits themselves must be kept clear at all times (article 14(1)). The checklist has the fire exits checked while the team is inside, and the back door secured only after the last person has left.

Source: Regulatory Reform (Fire Safety) Order 2005, article 14, emergency routes and exits.

How do I record a till that is short or over?

Enter the expected cash from the till report and the cash you counted. The form shows the variance for that till, marks it short, over or balanced, and asks for the reason or who was told. It also totals all tills and compares the total with the tolerance your cash procedure allows. The tolerance is your own figure; the form does not set one.

What temperature should chillers be at closing?

Use the limit in your own food safety procedure for each unit; the form asks for it next to each reading and flags a unit that is above it. In England, keeping food that needs chilling for safety above 8 °C in food premises is an offence, with some exemptions, under Schedule 4 of the Food Safety and Hygiene (England) Regulations 2013.

Source: Food Safety and Hygiene (England) Regulations 2013, Schedule 4, temperature control requirements.

Does the checklist cover alcohol sales?

Yes, if you say the store sells alcohol. It records when alcohol sales stopped and the latest time the premises licence allows. Selling alcohol outside the licensed hours is not authorised, and carrying on a licensable activity without, or not in line with, an authorisation is an offence under section 136 of the Licensing Act 2003.

Source: Licensing Act 2003, section 136, unauthorised licensable activities.

What if the alarm will not set?

The form records the alarm as set with no faults, set with zones omitted, or would not set. For the last two it asks which zones or which fault, and who was told, such as the monitoring centre or the area manager. Follow your own procedure for an alarm fault rather than leaving the store unprotected. The decision at the end can record that a keyholder or the alarm company was called.

How is the close score worked out?

It is our own measure: the checks marked acceptable, as a share of the checks marked acceptable or action needed. Checks marked not applicable or not checked are left out. A separate exceptions count adds checks needing action, chillers above their limit, cash outside tolerance and an alarm problem, so the opening team sees everything left to sort out.

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