Walk-in cooler temperature log
A walk-in cooler temperature log is one of the simplest food-safety records you can keep, and one of the first things an inspector asks for. This template shows what to record and what to do when a reading is out of range.
When to use it: Record readings at least at opening and closing, and after deliveries. Busy kitchens often add a mid-shift check.
Each reading
- Date and timeText
- Walk-in cooler temperature (°F)Number
- Walk-in freezer temperature (°F)Number
- Door seals intact and door closes fullyPass/fail
- Thermometer checked against a calibrated probe this weekCheckbox
- Initials of the person recordingText
If a reading is out of range
- Re-check with a probe thermometer in the product, not the airNumber
- Move high-risk food to another cooler if the unit is not holdingCheckbox
- Call for service and note the timeText
- Decide what happens to affected food and record itText
Tips
- The US FDA Food Code sets 41°F (5°C) or below for cold holding of foods that need temperature control; check your local health code for the rules where you operate.
- In Cayro, set the safe range on the number item once; a reading outside it fails the check, and with "create incident on fail" switched on it opens an incident and alerts the managers automatically.
- Write down the action taken, not just the temperature: that is what proves the problem was handled.
Run this checklist in Cayro
Turn this template into a checklist your team completes on their phones, with photos, safe ranges for numbers and follow-ups when something fails, in Cayro Ops.
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