By definition, quality control is a system for verifying and maintaining a desired level of quality in a product or process by careful planning, use of proper equipment, continued inspection, and corrective action as required. Given this, if you had time, you could conduct quality control checks by watching a housekeeper clean, by using monitoring devices such as an ATP meter or ultraviolet marker, by monitoring supply consumption, etc. Cleaning quality will improve through added educational opportunities for staff, better accountability of staff, and open dialogue with cleaning personnel. The key is to get started and set the goal of making progress each week or each month.
Just because a surface looks clean, doesn’t mean that it is. In some instances, visual inspection may be helpful as a baseline but not as a reliable form of quality control for infection prevention. In addition, visual inspection is impossible to standardize. What I think looks clean, a colleague may feel is substandard. It is important to keep in mind that our goal is not cleaning for appearance; it’s cleaning for health.