Sanitizer & dish machine log

How it works

1. 1 Add each place that sanitizes: the dish machine, the sink, every wiping bucket and spray bottle. Each one shows the lines it's held to, and how often you want it checked.
2. 2 Take a reading and type it in. The rinse temperature, what the strip shows or the water's warmth is judged as you type, before you save it.
3. 3 Start a round, and it takes you through the stations in the order they need it: a miss left open first, then the ones overdue.
4. 4 A miss stays at the top until a check passes, with what usually fixes it. When a reading slides toward its line over the last checks, it says so before it fails.
5. 5 The week reads as a grid, a day to a square. Print it for the binder, or print a blank sheet to fill in by hand.

Free. Signed out, it works on this page, and you can turn on Remember to keep it on this device. Try the made-up example to see a dish machine rinse sliding toward its line and a wiping bucket that's gone weak; it's never kept. What gets cleaned, and when, goes in the cleaning schedule.

Good to know

Where do the lines come from?

From Ontario's food premises regulation, O. Reg. 493/17. Utensils sanitized by hand stay under for at least 45 seconds, in water at 77 °C or hotter, or at 24 °C or warmer in chlorine at 100 ppm, quat at 200 ppm or iodine at 25 ppm, or another approved agent as its label says (s.19). A dish machine washes at 60 to 71 °C and rinses at 82 °C or hotter for at least 10 seconds, or rinses with a chemical as above; a machine certified by NSF International goes by its data plate (s.20). Counters and boards are sanitized as often as needed (s.22), with no strength set, so a bucket goes by its label (verify with your own health unit, and outside Ontario with your province's rules).

How often should each be checked?

The regulation doesn't say, so it's yours to set, station by station: every hour, every few hours, once a shift or once a day. Many kitchens check the dish machine each time it's filled, and change a wiping bucket when the strip reads weak or the water's dirty. A station turns amber as its check comes due, and red on a miss.

How does it see a slide coming?

It fits a line through the key reading of the last two weeks' checks, at least four of them, and if it's heading down toward the line fast enough to cross within ten days, it says roughly when. It's an estimate: a heater or a dispenser can fail all at once, and a pass today doesn't promise one tomorrow.

Is the mixing helper exact?

No. It works out the millilitres from the water, the product's strength on its label and the strength you aim for. Products and dilutions differ, so the label's directions come first, and a strip test says what you actually made.

Where is the log kept?

Signed in, your stations and checks are kept in your LocoTap account, for you alone, never in a link or our logs, and you can download them with the rest of your account. A check keeps how it was judged when it was taken, even if you change the station later. Signed out, nothing is sent: it stays on this page, or on this device if you turn on Remember.

A record-keeping aid, not food safety or legal advice. Your health unit's rules come first.