Hospitality, Leisure & Services
Big crowds, busy kitchens, clean records.
Bistros, bars, kiosks and function rooms monitored on one platform, with alerts when a fridge drifts and records ready for inspection.
Usually led by CallistoAssureIQ
Clubs & venues · the problem
Three problems we solve.
What goes wrong in clubs & venues when checks live on paper and alerts depend on someone noticing.
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Quiet weekdays, packed weekends
Event days push kitchens and cold rooms to their limits. That is when a failing fridge costs the most.
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Fridges spread across the venue
Bar fridges, kiosk freezers and function cool rooms sit far from the kitchen, and far from anyone's checks.
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Casual and rotating staff
People who work two shifts a month need simple checklists that say what to do and record that it was done.
Recommended products
What we would put in first.
The products that usually lead in clubs & venues. Each works on its own, and all of them share one login.
Callisto
In clubs & venues: Monitors every fridge and cool room across the venue, and turns daily checks into digital records with reminders.
Explore Callisto Audits · SafetyAssureIQ
In clubs & venues: Venue inspections, incidents and hazards, with actions tracked to close.
Explore AssureIQHardware
Devices that fit.
Sensors and probes designed by our own engineers, all connected to the same platform.
Standard Device B0
Bistro cool rooms, bar fridges and kiosk freezers.
Mobile Handheld
Cooking and hot-holding checks on busy days.
CT Gateway
One always-on hub for the whole venue.
Regulations
The rules you work under.
The rules that usually apply in clubs & venues, and the records they ask for. MeridianCT captures those records as the work happens.
- Standard 3.2.2A (official source, opens in a new tab)
- Food safety management tools for food service, catering and related retail: a food safety supervisor, food handler training and, for category one businesses, records of key activities.
- Food Standards Code 3.2.2 (official source, opens in a new tab)
- Keep potentially hazardous food at 5 °C or colder, or 60 °C or hotter. Cool cooked food from 60 °C to 21 °C within 2 hours, then to 5 °C within a further 4 hours.
- Work health and safety laws (official source, opens in a new tab)
- Duties to identify hazards, manage risks, and record and investigate incidents at work.
A plain-language summary, not legal advice. Rules differ by state and territory. MeridianCT keeps the records these rules ask for; your team and your regulator decide compliance.
Hospitality, Leisure & Services
More in this group.
Hotels, clubs, gyms and cleaning teams with kitchens, venues and standards to keep.
Book a demo
See it in your venue.
A short walkthrough of the live product, shaped around your venue, your workflows and the rules you work under.