Food Temperature Log

FOOD TEMPERATURE LOG

Business: ✓Business name Province: Province Date: Date Time: Time of reading Recorded by: Recorded by

This log documents temperature control at prescribed points, consistent with Ontario Regulation 493/17 (Food Premises) — refrigeration at or below 4°C, freezer storage at or below -18°C, and hot holding at or above 60°C. ⚠️ British Columbia (Food Premises Regulation) and Alberta (Food Regulation) impose their own, broadly similar requirements — confirm the exact thresholds for the selected province.

1. CONTROL POINT AND READING 1.1. Control point: Control point. 1.2. Temperature: Temperature reading (°C)°C. 1.3. Within required range: Within the required range.

2. CORRECTIVE ACTION 2.1. Corrective action taken (if out of range)

3. RECORD RETENTION 3.1. Records of this kind should be available to the local public health inspector on request; as a matter of practice, retain records for at least one year.

Recorded by ______________ / Recorded by / Date: Date

— — — ⚠️ This is a boilerplate template, not legal advice. Employment, consumer-protection, privacy, and food-safety law in Canada is largely PROVINCIAL — this template uses Ontario (Employment Standards Act, 2000 / Occupational Health and Safety Act) as its default reference jurisdiction and flags with ⚠️ the specific British Columbia, Alberta, and Quebec divergences named in the underlying research, but it does not resolve every provincial variation for you. Quebec employers additionally have French-language obligations under the Charte de la langue française (Bill 96) that are handled as a separate French-language document, not by this English template. Have this document reviewed and adapted by a lawyer licensed in the relevant province before use, and confirm the current minimums/thresholds in force on the date of use — termination-clause case law in particular (Waksdale, Dufault, Chan and successors) changes year to year.