Food-service objective
To control current activity and reduce recurrence by addressing harbourage, moisture, food residues, delivery routes, drainage, waste handling and pest entry points.
Priority pest risks
| Risk | Restaurant control focus |
|---|---|
| Cockroaches | Precision gel baiting and treatment around equipment voids, warm areas, cracks, drains and service ducts. |
| Flies | Assessment of breeding, waste, drainage and entry pressure around preparation and service areas. |
| Rodents | Evidence mapping, secured monitoring, trapping and proofing guidance around receiving, stores, ceilings and waste points. |
Areas covered
Receiving points, dry and cold stores, preparation areas, cooking lines, wash-up and drains, bars, counters, dining spaces and waste holding points.
Recommended programme
- Free inspection: trace activity to entry, breeding and harbourage points.
- Food-area plan: select methods and timing suited to sensitive zones.
- Corrective treatment: target active pressure without unnecessary service disruption.
- Prevention: document findings and recommend drainage, waste, proofing and hygiene corrections.
What restaurant management receives
- Service record with areas attended.
- Pest findings and treatment actions.
- Monitoring results and device checks.
- Corrective food-environment recommendations.
- Follow-up schedule based on assessed pressure.
Restaurant service promise
Food-area awareness, carefully timed visits, documented findings and prevention-led recommendations—designed to protect kitchens without unnecessary service disruption.
Commercial pricing
Every restaurant has different operating conditions and pest risks. Following inspection, we provide a tailored scope of work, recommended service frequency and commercial quotation.
The initial inspection is genuinely free. Pricing reflects the premises, preparation and storage areas, activity level, access, treatment timing and recommended frequency.