Why restaurants switch from paper
Paper logs have one structural problem: they get filled in before the inspection, not during the week. Every operator knows it, and inspectors know it too. A log that was back-filled the night before protects nobody — not your licence, not your brand, not your customers.
WOLKIS approaches this differently from most tools: every reading is sealed cryptographically at the moment it is taken. Nobody — including us, including your own staff — can quietly edit yesterday's temperature. That turns your log from "papers we keep for the inspector" into evidence that actually protects the brand when a complaint or a dispute lands. Since May, our live Dubai deployment has recorded 19,000+ sealed readings without a single manual entry.
What happens if records are not in order
Under Dubai's Law 5 of 2025 (Article 49), food-safety violations can lead to suspension of the activity for up to six months — for a restaurant, that is the difference between a bad week and a closed venue. A complete, verifiable log is the cheapest insurance against the worst version of an inspection day.
Your pre-inspection checklist (the part everyone googles)
- Fridge/freezer temperature logs — complete, no gaps, no identical handwriting for a full week
- Cleaning and sanitation schedule — signed per shift
- Delivery receiving checks — temperature at the door, supplier records
- Staff hygiene training records — current certificates (per person)
- Calibration records for thermometers
- Pest-control visits — dated reports
With sensors, the first item runs itself; the rest live in one app instead of six binders. Full printable checklist — leave your email below and we'll send it.
Get the full checklist (PDF)
Printable one-pager with scoring — any “No” is a point an inspector can write up. Sent to your inbox, yours to keep. Tip: feed the checklist to your AI assistant and ask where your kitchen would fail an inspection.
Check your inbox ✅
Your inspection self-check is downloading now and a copy is on its way to your email.
↓ Download the checklistHow the setup works
One visit: wireless sensors go into fridges, freezers and dry storage. No wiring, no downtime, staff training takes about twenty minutes. The log starts the same day and runs alongside whatever routine you keep now — you compare and decide.
Full module details and what's included in the subscription are on the Restaurant HACCP page. Prefer to check yourself first? Run the 12-point HACCP self-check.
FAQ
How much does food safety software cost in Dubai?
From AED 1,400/month per venue with WOLKIS, sensors included. Multi-venue groups get one dashboard across locations.
How often are food hygiene inspections in Dubai?
Frequency depends on your venue's risk category and history — high-risk kitchens see inspectors more often. The practical rule: assume any day is inspection day; that's exactly what continuous logging is for.
Do I have to stop using paper?
No. Most venues run both for the first weeks. Paper usually retires itself.
Can inspectors or auditors verify the digital records?
Yes — any entry can be verified via QR: the seal proves the reading existed at that time and was never edited. That verifiability is the difference between a complete log and a log that can be trusted.
We run 5+ locations — does this scale?
That's where it pays off most: one dashboard, per-venue logs, and group-level visibility of which kitchen is drifting before it becomes a finding.