Free inspection template
Walk-In Cooler Temperature Log — Free Template
Run this Walk-In Cooler Temperature Log from your phone — online or offline — and get a finished PDF report when you're done.
Overview
What is A Walk-In Cooler Temperature Log?
A Walk-In Cooler Temperature Log is a structured checklist that helps inspectors systematically verify compliance with the relevant standards or operational requirements. Completing the inspection on mobile produces a timestamped PDF that can be shared immediately with clients or management.
The checklist
Every checkpoint, in full
A read-only preview of the live template. Clone it to run the inspection on mobile, where each item records Pass, Fail or N·A with optional photos and notes.
Log Information
9 checksNOTENote on Usage
Temperature limits here reflect the FDA Food Code (cold holding at or below 41°F / 5°C). This log records readings only — it does not by itself guarantee food safety or compliance and does not replace calibrated-thermometer verification; the operator remains responsible for corrective action on out-of-range readings.
Date
Check time
Inspector / temp monitor (initials or full name)
Probe thermometer present, clean, and reading 32°F in ice slurry test (or recently calibrated)?
If failed, log the air temps but do not trust internal probe readings until the probe is replaced/recalibrated.
Walk-in cooler on site?
Walk-in freezer on site?
Reach-in cooler(s) or freezer(s) used for TCS food?
Refrigerated prep / make tables in service?
Refrigerated display / service cases on the floor?
Walk-In Cooler
5 checksWalk-in cooler — displayed air temperature
Walk-in cooler — probe reading of a stored TCS food sample
Probe a covered/wrapped item in the center of the unit. Note item in description below if out of spec.
Walk-in cooler within critical limit (≤41°F)?
Walk-in cooler door closes fully and gasket intact?
No standing water, ice buildup, or visible product spills inside walk-in cooler?
Walk-In Freezer
4 checksWalk-in freezer — displayed air temperature
Walk-in freezer within operating target (≤0°F typical; ≤10°F at minimum)?
No partial thaw observed on stored product surfaces?
Walk-in freezer door closes fully and gasket intact?
Reach-In Coolers / Freezers
10 checksReach-in #1 — name / location
Reach-in #1 — air temperature
Reach-in #1 within critical limit (cooler ≤41°F / freezer ≤10°F)?
Reach-in #2 — name / location (leave blank if none)
Reach-in #2 — air temperature
Reach-in #2 within critical limit?
Reach-in #3 — name / location (leave blank if none)
Reach-in #3 — air temperature
Reach-in #3 within critical limit?
Additional reach-in readings (overflow beyond 3 units): name, temp, status
Prep / Make Tables
7 checksMake table #1 — name / location
Make table #1 — well air temperature
Make table #1 — probe reading of stored topping
Make table #1 within critical limit (≤41°F)?
Make table #2 — name / location (leave blank if none)
Make table #2 — well air temperature
Make table #2 within critical limit?
Display / Service Cases
6 checksDisplay case #1 — name / location
Display case #1 — air temperature
Display case #1 within critical limit (≤41°F)?
Display case #2 — name / location (leave blank if none)
Display case #2 — air temperature
Display case #2 within critical limit?
Spot Checks
3 checksAny expired date-marked items observed?
Describe expired item(s) and disposition
Any TCS product stored uncovered in a cooler?
Corrective Action
4 checksAny out-of-spec readings or spot-check failures this check?
Corrective action initiated (food moved / discarded / unit serviced / manager notified)?
Describe out-of-spec readings + action taken (unit, reading, what you did, time)
Photo of out-of-spec reading or affected product (optional but recommended)
Sign-off
1 checkInspector signature (typed full name)
Yours to edit
Not quite how your site runs?
Clone it and the checklist becomes yours in seconds. Reword a checkpoint, drop in a whole new section, flag what's critical, and add photo or signature fields wherever proof matters. No code, no form-building.
Field procedure
How to run this inspection
Walk the site area by area. Mark each checkpoint Pass, Fail or N·A as you go, and add a photo on any Fail to document it for the report.
STEP 01
Log Information
Capture the basics so the reading ties back to the right shift, unit set, and inspector. Presence checks here drive the gated sections below.
STEP 02
Walk-In Cooler
Cold-hold critical limit: ≤41°F. Take the displayed air temp AND probe an internal sample of stored TCS food. If readings disagree by more than 4°F, trust the probe and flag the unit.
STEP 03
Walk-In Freezer
Freezer target: ≤0°F (most operations). The Food Code does not set a critical limit for frozen TCS — but any reading above 10°F warrants investigation.
STEP 04
Reach-In Coolers / Freezers
Read each reach-in. If you have more units than fields below, log overflow units in the description field. Future template version will support repeating units.
STEP 05
Prep / Make Tables
Refrigerated make tables hold TCS topping at ≤41°F. Take air temp in the well AND probe a stored topping.
STEP 06
Display / Service Cases
Customer-facing refrigerated display cases. Air temp acceptable; probe sample only if a visible thaw or condensation issue is observed.
Run your first Walk-In Cooler Temperature Log today
Clone the template, inspect from your phone, and hand over a finished PDF report before you leave the floor.