Canadian Restaurant Food Safety Logs: What Inspectors Actually Check

Logs Are the Inspection

A clean kitchen matters, but during a health inspection, the paperwork often matters more. Inspectors across Canadian provinces look for consistent, dated temperature and sanitizer logs — missing or spotty logs are a common reason for citations, even when the kitchen itself is clean.

The Core Logs

• Fridge & freezer temperatures: AM and PM readings for every unit, with corrective actions when out of range.
• Hot holding: Bain-marie and heated insert temperatures during service.
• Chemical sanitizer tests: Quat or chlorine concentration, tested daily.

What "Corrective Action" Means

When a reading is out of range, the log entry must record what you did about it — moved food to another fridge, discarded product, re-sanitized. An out-of-range reading without a corrective action is worse than the reading itself.

Foodie Run's food safety logs capture AM/PM temperatures, pass/fail results, and corrective actions — and flag failing readings automatically.

Provincial Differences

Requirements vary by province (e.g., FoodSafe in BC, Food Handler Certification in Ontario). Know your province's mandatory certifications and keep expiry dates tracked — an expired certification can trigger a violation.