32(1)A licensee shall ensure that all cold and hot holding equipment
(a)
is of a type and capacity that is adequate to meet the needs of the food premises, and
(b)
is capable of maintaining the temperatures required by section 27.
32(2)A licensee shall ensure that cold holding equipment
(a)
is equipped with a temperature-measuring device that is accurate and is in good repair, and
(b)
has its temperature taken and recorded at least twice daily.
32(3)A licensee shall ensure that the temperature of food in hot holding equipment is taken and recorded at least once every 4 hours after the food is placed in the hot holding equipment.