Tag every cooler
Durable QR labels arrive pre-registered to your account. Nothing on the sticker identifies you — the link between tag and company lives on the server.
Food Safety & Temperature
The temperature log a health inspector actually believes, because it can't have been filled in all at once on Friday.
Each cooler, prep station, or hot-hold unit gets a QR tag so the twice-daily temp check is a 20-second scan-and-log instead of a clipboard nobody trusts.
No app install to inspectWorks with no signalPer-tenant data isolationTimestamped photo evidence
How it works
Three steps from sticker to audit trail
No rollout project and no training day. The tag on the cooler is the entire interface.
First scan sets it up
Scanning an unclaimed code walks you through naming the cooler, choosing a checklist and setting how often it needs checking.
Every scan after is the record
Anyone with a phone sees when it was last inspected and files the next one. Overdue coolers surface before an inspector finds them.
On the checklist
What a cooler check actually covers
Start from a checklist that already knows the job, then change anything you want. Twice daily during operating hours, per unit.
- Walk-in cooler at or below 41°F
- Hot-hold unit at or above 135°F
- Record thermometer reading, not estimate
- Raw and ready-to-eat foods stored separately
- Photograph any temperature out of range
Why it has to be provable
FDA Food Code
The FDA Food Code, adopted with local variation by most state and local health departments, requires cold holding at 41°F or below and hot holding at 135°F or above, with routine monitoring and recordkeeping expected during health inspections.
Cited as a guide to what auditors look for. Confirm the edition and any local amendments that apply to your site — adoption varies by jurisdiction.
Doesn't this require sensors wired into every cooler?
No hardware install — someone reads the thermometer that's already in the unit and types the number in after scanning the QR code. It's the same manual check you do today, just timestamped and impossible to backfill after the fact.
Why teams switch
Built for restaurant managers and multi-unit food service operators; shift leads or line cooks performing the check
The spreadsheet was never the problem. Proving the check actually happened is.
Evidence, not assertions
Every inspection carries its timestamp, the person who filed it and the photos they took. A record that cannot be back-dated is worth more than one that can.
Overdue surfaces itself
Assets past their interval are flagged on the dashboard and emailed to whoever owns them, so a missed check is noticed by you and not by an inspector.
Anyone can file one
Contractors and temporary staff scan and inspect without an account or a licence. You pay for assets tracked, not for seats.
What good looks like
The numbers an auditor asks for
< 30s
Scan to filed inspection
100%
Inspections with a timestamp and author
0
Apps for an inspector to install
7 yr
Evidence retained and exportable
Put a tag on your first asset today
Start with one checklist and one label. Nothing to install, and the record is yours to export whenever you want it.