Short answer
Set a commercial refrigerator so food stays at 4°C (about 40°F) or colder, which is the cold-holding limit most Canadian health units use. Many kitchens set the unit a little colder than that to leave a margin when doors open during service. Freezers should hold food at -18°C (0°F) or colder. Check with a thermometer, not only the display.
Measure the food, or a container of water kept inside the unit, rather than the air near the door, and log it. Air temperature swings every time the door opens, while product temperature tells you whether food is being held safely.
If a unit cannot hold temperature, check the basics first: blocked airflow from overloading, dirty condenser coils, a door gasket that no longer seals, or a hot spot next to the fryer or range. Clean condenser coils on the schedule in the manual, and more often in greasy or floury kitchens.
Your local public health unit sets the rules that apply to your premises, so confirm their cold-holding requirement if you are unsure.
Updated · By Norpex