--- title: "Ice Cream & Gelato Parlor Weekly Checklist" canonical: "https://peakscaleops.com/checklists/ice-cream-weekly-checklist/" --- > Source: https://peakscaleops.com/checklists/ice-cream-weekly-checklist/ [Checklists](/checklists/) / [Ice Cream & Gelato Parlor](/checklists/ice-cream/) / Weekly Checks # Ice Cream & Gelato Parlor Weekly Checklist An Ice Cream & Gelato Parlor serves from the same cabinets and topping bar all day, so the deep jobs get a protected weekly slot. These 3 checks are that layer. Do a full pest inspection of the whole shop once a week, checking traps, corners and door gaps for droppings or nests. Calibrate every thermometer and probe against ice water, which should read 0°C (32°F). Then strip down the hot fudge warmer, whipped-cream dispenser and topping bins and wash, sanitize and dry every part. Run them on the same day each week and sign the log. [Run this checklist - free](/run/ice-cream/?list=weekly) [Download PDF](/checklists/pdf/peakscale-ice-cream-checklists.pdf)[Download Excel](/checklists/excel/peakscale-ice-cream-checklists.xlsx) The checklist · 3 checks ### Pest Inspection, Calibration & Topping-Bar Deep Clean **1\. Do a full pest inspection of the whole shop once a week. Check traps, corners, and door gaps for droppings or nests.** A full weekly inspection catches pest problems that a quick daily glance can miss. **2\. Calibrate every thermometer and probe once a week. Check each one against ice water, which should read 0°C (32°F).** A thermometer that reads wrong can let unsafe stock pass as safe. **3\. Once a week, strip down the hot fudge warmer, whipped-cream dispenser, and topping bins. Wash, sanitize, and dry every part.** Daily wiping does not remove the build-up inside warmers and dispensers. ## Frequently asked questions **What is on the Ice Cream & Gelato Parlor weekly checklist?** Three deep jobs: a full pest inspection of traps, corners and door gaps; calibration of every thermometer and probe against ice water at 0°C (32°F); and a strip-down clean of the hot fudge warmer, whipped-cream dispenser and topping bins. **Why strip the topping and sauce equipment weekly?** Warm fudge, dairy cream and sugary toppings build up and spoil inside the warmer, dispenser and bins where daily cleaning cannot reach. A weekly strip-down, wash and sanitize clears that before it taints a serve or crosses allergens. **How do you calibrate a parlor's probes?** Check each thermometer and probe in ice water, where it should read 0°C (32°F). Adjust or replace any that read wrong, so the daily cabinet and freezer logs stay reliable. ## More Ice Cream & Gelato Parlor checklists [Frozen Deliveries and Receiving](/checklists/ice-cream-shop-receiving-checklist/)[Opening - Set Up to Scoop](/checklists/ice-cream-shop-opening-checklist/)[Freezer Chain & Cabinet Temps](/checklists/ice-cream-freezer-temperature-log-checklist/)[Dipping Well, Scoops & Allergen Service](/checklists/ice-cream-scoop-and-dipper-well-hygiene-checklist/)[Display Case, Portioning & Margin](/checklists/ice-cream-display-case-portioning-checklist/)[Closing - Clean Down & Protect the Chain](/checklists/ice-cream-shop-closing-checklist/) One free app has all of them: [open the Ice Cream & Gelato Parlor Checklists app](/run/ice-cream/) - offline, no account, add it to your home screen. ## Sources Every statistic on this page comes from public inspection and food-safety data: - [Effect of storage temperature on frozen dessert quality using SEM and a trained sensory panel, Exploration of Foods and Foodomics](https://www.explorationpub.com/Journals/eff/Article/1010104) - [Operating temperatures of supermarket frozen retail display cabinets, Int. J. Refrigeration 2020](https://iifiir.org/en/fridoc/operating-temperatures-of-supermarket-frozen-retail-display-cabinets-142353) - [FDA, Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-Service Restaurants](https://www.fda.gov/media/117509/download) - [Ndraha et al., Time-temperature abuse in the food cold chain, Food Control](https://pureadmin.qub.ac.uk/ws/files/141088742/Time_Chain.pdf) - [NYC Open Data, DOHMH Restaurant Inspection Results](https://data.cityofnewyork.us/resource/43nn-pn8j.json?$select=violation_code,count\(1\)&$where=cuisine_description=%27Frozen%20Desserts%27&$group=violation_code&$order=count_1%20desc) - [Furlong et al., Peanut and tree nut allergic reactions in restaurants and other food establishments, J Allergy Clin Immunol](https://pubmed.ncbi.nlm.nih.gov/11692117/?dopt=Abstract) - [FDA Food Code 3-304.12, In-Use Utensils, Between-Use Storage](https://www.law.cornell.edu/regulations/delaware/16-Del-Admin-Code-SS-3-304.12) - [US EPA, WaterSense at Work Section 4.7 Dipper Wells](https://www.epa.gov/system/files/documents/2023-05/ws-commercial-watersense-at-work_Section_4.7_Dipper_Wells.pdf) - [UKHSA research portal, The microbiological quality of soft ice-cream from fixed premises and mobile vendors](https://researchportal.ukhsa.gov.uk/en/publications/the-microbiological-quality-of-soft-ice-cream-from-fixed-premises/) - [Centre for Food Safety Hong Kong, Food Safety Focus: Coliform and Soft Ice-cream](https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_26_03.html) - [Food Safety Authority of Ireland, Enterobacteriaceae limits for ice cream report](https://www.fsai.ie/getmedia/e6180562-e492-4e32-9d2c-ddd72a8be509/8196_fsai_enterobacteriaceae_rep_accessible.pdf?ext=.pdf) - [National Academies, Finding a Path to Safety in Food Allergy, Ch.8](https://www.ncbi.nlm.nih.gov/books/NBK435953/) - [USDA NASS, Dairy Products Annual Summary](https://esmis.nal.usda.gov/sites/default/release-files/795874/daryan26.pdf) - [Mullan, Controlling the hardness of ice cream, gelato and similar frozen desserts, dairyscience.info](https://www.dairyscience.info/cheese-dairy/ice-cream/228-ice-cream-hardness.html) - [US eCFR, 21 CFR 135.110 Ice cream and frozen custard](https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-135/subpart-B/section-135.110) - [US FDA, FY16/17 Inspection and Environmental Sampling of Ice Cream Production Facilities for Listeria monocytogenes and Salmonella](https://www.fda.gov/food/sampling-protect-food-supply/fy1617-inspection-and-environmental-sampling-ice-cream-production-facilities-listeria-monocytogenes) - [US CDC](https://archive.cdc.gov/www_cdc_gov/listeria/outbreaks/ice-cream-03-15/index.html) - [DEFRA-funded report, Energy Consumption and Conservation in Food Retailing](https://www.grimsby.ac.uk/documents/defra/retl-retailrefrigeration.pdf)