Generally, and particularly with yeast company literature, the listed temps are the beer temps, not ambient. The temperature of the ferment will increase as fermentation gets closer to it's peak, then go back down to ambient as fermentation slows down. It could vary from a couple degrees F to 6 to 10 °F higher than ambient.
There are various methods to monitor fermentation temps... thermometer stickers, probes, etc. I chose the least invasive and least expensive route by taking my probe thermometer and fastening it to the outside of the Better Bottle, insulating it with bubble wrap/tape. This gets a pretty accurate measurement of what's going on inside the fermenter.