On the sunny beach of Limassol in southern Cyprus lies the luxurious 5-star Four Seasons Hotel. The luxury resort features over 300 elegant rooms, suites and residences, a total of six restaurants which are among the best in Cyprus, 4 busy bars, and extensive banqueting.

The hotel also offers an exclusive spa and comprehensive leisure facilities including sauna, steam rooms, a fully equipped gym, indoor and outdoor pools as well as a kids’ club and fashion boutiques.

 

 

The Challenge

As part of a wider sustainability initiative launched in 2018, hotel management committed to removing paper-based systems across as many departments as possible. At the same time, the hotel was upgrading its food safety certification from HACCP to ISO 22000, presenting the perfect opportunity to adopt a fully digital food safety system.

Following an in-depth review of four providers, the management team selected Kelsius’ FoodCheck 2.0 system, recognising it as the best match for their operational needs and commitment to environmental responsibility.

Challenges faced by Management & HACCP Teams

• High volume of paper-based HACCP records in busy kitchens and food prep areas.

• No centralised system to provide management with real-time data visibility or historic traceability.

• Preparing for ISO 22000 required more robust, automated record-keeping.

• Manual checks and paperwork were time-consuming and prone to human error.

• Risk of stock loss due to undetected temperature excursions or open fridge doors.

 

Benefits of using the Kelsius system

The FoodCheck 2.0 system was rolled out across all food and beverage operations within the Four Seasons Limassol. The team at Kelsius provided full support, including on-site installation, system calibration, and staff training.

• Paper-based records eliminated, including delivery logs, hygiene checklists, and fridge/freezer temperature sheets.
• Automated temperature monitoring with sensors installed across all cold storage units.
• Bluetooth probes and handheld scanners used for goods-in and food preparation checks, ensuring accuracy and traceability.
• Real-time alerts delivered to management by text, email, and app notification in the event of an equipment failure or unsafe temperature.
• Full digital traceability from goods-in to service, supporting ISO 22000 compliance and simplifying EHO audits.

Delivery

The Kelsius team worked closely with the hotel’s food safety and operational teams to ensure a seamless integration of FoodCheck 2.0.

After installation, the system was operational immediately and quickly adopted across the hotel. Thanks to the user-friendly interface and cloud-based access, both kitchen and management staff found the system easy to use and highly efficient.

Automated alerts, visual dashboards and real-time reporting empowered staff to focus on delivering high-quality guest experiences rather than manually inputting data or searching for records.

Outcome

• All manual HACCP paperwork removed, saving time and storage space.

• Digitised records ensure faster, easier audits and complete transparency.

• Improved compliance with ISO 22000 and internal food safety protocols.

• Temperature excursions now managed proactively, preventing stock loss and food safety risks.

• Significant improvements in sustainability performance, with paper use cut to zero.

 

 

Nick Aristou, Executive Director

“The efficiency and service levels from the team at Kelsius were excellent, reminiscent of our own philosophy. I must be the first to say that the installation was a dream, the engineer sent over to install our system was very knowledgeable and extremely efficient as well as being an effective trainer passing on his knowledge to our own team members.

The system has met all our needs and is still evolving six months down the line, it has also meant that from our engineers point of view he can also perform better preventive maintenance on over 100 fridges and freezers we have on the premises. It has met our needs in removing paper as well as greatly reducing time and labour from our HACCP management. I would highly recommend the Kelsius system to any hotel.”