For takeaways, cafés, restaurants and pubs
Log your fridge temperatures and daily checks in seconds. Get a nudge when something’s missed. Show the inspector everything in one tap.
30 days free. No card needed.
Tap the fridge, type the number. That’s a check logged.
A nudge at closing time if something’s still blank. Never on a day off.
One tap prints the report, with every check, name and time on it.
How it works
Fridges and freezers
Green means fine. Red means it needs a note, and it stays on your screen until it’s sorted. Have a go.
Try it: type a fridge reading
Tuesday 10 November
Today
Marigold Kitchen, one Tuesday
Five moments. Each one takes seconds, and each one is there when the inspector asks.
Inspection day
See your weak spots before the inspector does. Then hand over the report, not a folder.
Your month at a glance
How you’d score on the three parts of the rating
| Wed 4 Nov | Closing checks, Cleaning |
| Mon 9 Nov | Opening checks |
| Walk-in fridge, opening | 3.1°C · 08:04 · Priya |
| Under-counter fridge | 9.4°C · Sorted 15:14 · Tom |
| Drinks fridge, 6 Nov | 8.6°C · Not sorted |
| Chest freezer | −19.5°C · 08:05 · Priya |
| Chicken curry, cooked | 78°C · 12:31 · Aisha |
| Rice, cooled | 6°C · Added 7 Nov (late) |
| Tue 3 Nov · Visit | Pest control, no activity |
| Fri 6 Nov · Repair | Drinks fridge seal, engineer booked |
| Extractor filters | Weekly · last Mon 9 Nov |
| Defrost freezers | Monthly · last 28 Oct |
The report, printed in one tap
The checklist
The limits are the Food Standards Agency’s. The app knows them so you don’t have to.
| They ask for | In Kitchen Logger |
|---|---|
| Opening and closing checks, signed daily | Ticked on the phone, with who and when |
| Fridges 8°C or below (5°C recommended), checked daily | Every fridge logged, red if it’s too warm |
| Freezers −18°C or below | Same, with the freezer’s own range |
| Cooking to 75°C (or 70°C for two minutes) | Probe the dish; the safe limit is on screen |
| Reheating to 75°C, 82°C in Scotland | Scotland’s rule switches on from your address |
| Hot holding at 63°C or above | Logged with the rest of the food temperatures |
| Deliveries checked on arrival | Supplier, temperature, dates and packaging in one tap |
| A cleaning schedule that’s followed | Daily sign-off plus weekly and monthly tasks |
| Allergen information for every dish, all 14 | The chart from a photo of your menu, checked by you |
| Staff trained, and a written food safety system | Training records, and the safe methods written for your kitchen |
Money
Takings in at the end of the night, costs as you go. See your profit without a spreadsheet.
Your team
Staff sign in with a PIN. You decide what they can see.
A PIN each, no email needed.
Staff log today. Only you see money and settings, unless you say otherwise.
Who’s been trained in what, and which certificates are due.
The paperwork
The written procedures inspectors ask for, filled in for your kitchen. Read, tick, sign.
Next
Cool it fast: spread it thin, or stand the pan in cold water, and get it below 8°C within 90 minutes. Then fridge it and use within 24 hours. Rice left warm can grow Bacillus cereus, which reheating won't kill.
Log it on Today → Food temperatures → Cooled, and it shows against the 90-minute rule.
“How long can rice sit out?” Plain answers from the official guidance, and where in the app to do it.
Price to be confirmed. The owner is still deciding on pricing and on VAT wording; only this card changes.
Trial starts at sign-up. After it, your records stay viewable and exportable until you pay.
Running more than one kitchen? Email us.
Yes. The law asks for records that are kept, accurate and available, not for paper. Inspectors see digital diaries every week. Kitchen Logger prints the report they ask for, with a name and time on every entry and late entries labelled.
The safe methods are the written food safety system that the rating's Confidence in Management score looks for. They're in the app, written for your kitchen, and you sign them. You don't need the paper pack as well.
No app is. The FSA doesn't approve apps, and your rating is decided only by the inspection. The app follows the FSA's Safer Food Better Business, CookSafe for Scotland and Safe Catering for Northern Ireland, and tells you where you're short.
Yes. Everything is saved on the phone first and syncs when there's signal. Add it to the Home Screen and it opens like any other app.
Set the country and reheating moves to 82°C. The readiness list and the assistant speak in FHIS terms, Pass and Improvement Required, not stars.
Only if you switch Money on for them. By default staff log today's checks and see the allergens, nothing else.
It's stored in a UK (London) database, backed up, and yours: export it any time as a report, an allergen chart or a CSV, and ask us to erase it. The privacy page lists every service that touches it.
Any time, in the app or by email. There's no contract and no setup fee. After cancelling, your records stay viewable and exportable.
It needs a note before it saves, then it stays in red at the top of Today until someone sorts it with a reason and a re-check. The record then says who sorted it and when.
Yes, and the old version is kept in its history. A record can only be deleted within 15 minutes of being made. Days filled in afterwards are labelled as late, on the phone and on the report.
It's a draft, read from your menu by an AI model chosen because cheaper ones missed allergens in testing. Every dish waits for you to confirm it, and it names the bought-in labels you should read. You stay responsible for your allergen information.
As many as you have. There's no limit on fridges, freezers, checklists, dishes, staff or staff logins.
Not yet. Kitchen Logger installs from the browser with Add to Home Screen on iPhone and Android, and works the same way once it's there.
Set up in about two minutes: your fridges, your hours, your menu. Then log tonight's closing checks.
Start freeHow to add it to your Home Screen30 days freeNot part of the site. Changes stay on this browser; put the real values in src/brand/brand.ts.