Spirits and other high value stock should be kept in secure rooms, without windows and with solid core doors and good quality locks to the British Standard or equivalent (look for the Kitemark).
Cash should be held in safes and the location of keys should be considered carefully. If you have an office that is part of the private quarters then consider having your safe located somewhere else (in the cellar, for instance.) Whilst it may be inconvenient to keep cash in a safe down there it is much preferable to having your private quarters invaded by determined thieves.
Care must always be taken to ensure that the security installed never hinders exits from the building in an emergency such as fire; not all doors and windows are allowed to be deadlocked.
Is there any evidence that the pub has suffered an attempted break-in, if so has the security in these areas been improved? Have other pubs in the area been subject to burglary recently, often gangs will target an entire area over successive days/weeks/months? Your local Pub Watch scheme or police should be keeping you informed of these incidents, if not then keep in touch with your fellow licensees.
Is your intruder alarm working correctly and regularly maintained by an approved company?
If CCTV is installed, is it working correctly, maintained regularly and recording equipment located in a secure area?
Are external areas well lit at night? Are there any vulnerable areas needing additional lighting or security?
Central heating systems, which have been regularly serviced by a competent engineer, are often the most reliable, safe and economic methods of heating your pub. However, there are occasions where fire risks are introduced from temporary portable heaters, or from external heaters used for patios or smoking shelters or BBQ’s etc.
To reduce the risk of fire there are a few simple precautions you can take, such as providing sufficient ventilation around the equipment, maintaining good housekeeping and ensuring the equipment is regularly serviced.
If a temporary portable heater is required for your pub I suggest you use an oil filled electrical radiator. Never use portable heaters in bedrooms whilst someone is sleeping.
Be aware that portable gas heaters can give off poisonous carbon monoxide gas. If portable gas heaters have been in storage, check the condition of the rubber hoses and its general condition before you light the heater.
Ensure all heating appliances (including patio and smoking shelter heaters) have been regularly serviced by a competent contractor.
Ensure that there are no combustible materials located near to a heater.
Are you using the right solid fuel in stoves or open fires? Wood that has been stored in a dry place and is over two years old generates less sparks than damp or recently cut ‘green’ wood. Maintain your chimney, the masonry of the chimney should be kept in good order and it should be swept at least twice a year if you are lighting fires in fire places. Use a fireguard in front of any open fire and ensure that staff and customers do not move it. Make sure that all open fires are riddled down at the end of the day to minimise the risk of embers causing fires.
If heating appliances are located close to an escape route make sure that you have a suitable fire extinguisher nearby to help you evacuate safely.
Are all heating appliances located in a safe position, so that no-one comes into contact with a hot surface? Pay particular attention to areas where children have access. If necessary, install a fireguard.
Have all portable electrical heaters been PAT tested? Is the equipment in good condition?
Are your portable heaters stable and unlikely to be knocked over?
Ensure there is good ventilation around heating appliances, to ensure that the fuel burns correctly and that there is no build-up of poisonous gases.
When gas patio heaters or BBQ’s are not in use (for instance over the winter months) store gas cylinders in a safe and well ventilated area; never store gas cylinders in basements as the gas is heavier than air. Ideally, return the cylinders to the suppliers at the end of the summer season.