Hospitality, Leisure & Services
Clean, safe and checked, every shift.
Cleaning rounds, safety inspections, incidents and café fridges on one platform, configured for clubs with one site or many.
Usually led by AssureIQCallistoClaimsIQ
Gyms · the problem
Three problems we solve.
What goes wrong in gyms & health clubs when checks live on paper and alerts depend on someone noticing.
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Cleaning members notice
Change rooms and equipment need cleaning on a schedule, and proof that it happened.
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Incidents with no paper trail
Slips, strains and near misses need recording and investigating, not a mention at handover.
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Sites without a manager on the floor
Checks still have to happen when the manager is at another club, or asleep.
Recommended products
What we would put in first.
The products that usually lead in gyms & health clubs. Each works on its own, and all of them share one login.
AssureIQ
In gyms & health clubs: Scheduled inspections and cleaning checks, plus incidents, hazards and investigations, with actions tracked to close.
Explore AssureIQ Monitoring · Digital HACCPCallisto
In gyms & health clubs: Monitors café and kiosk fridges, and runs digital checklists with reminders.
Explore Callisto Workers' compensation · ClaimsClaimsIQ
In gyms & health clubs: Staff injury claims and return to work, under each state's scheme.
Explore ClaimsIQHardware
Devices that fit.
Sensors and probes designed by our own engineers, all connected to the same platform.
Regulations
The rules you work under.
The rules that usually apply in gyms & health clubs, and the records they ask for. MeridianCT captures those records as the work happens.
- 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.
- Workers' compensation schemes
- Each state and territory, and Comcare, sets its own rules for claims, payments and return to work.
- 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.
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 club.
A short walkthrough of the live product, shaped around your club, your workflows and the rules you work under.