Kamla Ramnarine
Owner and licensed applicator
Walks the first site with every new group and signs off on each scope.
Commercial pest control in Boston
Your pest records, written the night we visit.
We service restaurant kitchens after close, log every device we check, and write down what we did about anything we found. The records support your inspections and audits. They don't replace them.
Start with what you need
Every visit leaves three records
A log, a map and a list of what's still open.
For a kitchen, the paperwork is half the job. These are the three documents we keep current for every location.
- Every visit
The visit log
Date, arrival and departure, who came, each device checked and what was in it. The report goes to your manager's email that night, and a copy goes in your logbook.
- Kept current
The device map
A floor plan with every station and trap numbered, inside and out. We redraw it when you move equipment, add a door or change the layout.
- Until closed
Corrective actions
Whatever we find that needs fixing: what it is, who owns the fix, the date it was raised and the date it closed. Open items stay on the report until they close.
A sample device map
Every device has a number. The number is on the map.
A sample kitchen, marked the way yours will be after the first walk. Each pin is a device or a place we check, with what we look for there.
- 1
Under the hand sink
A monitoring station against the wall. Checked every visit for activity, moisture and food debris.
- 2
Behind the cooler and racks
Crumbs and moisture collect where nothing gets moved. We check the gap and note it when it's blocked.
- 3
Dry storage shelf
Flour, rice and spices. We look for stored-product pests and note open containers.
- 4
Floor drain by the line
Drain flies breed in drains. We check it and tell you when it needs cleaning from your side.
- 5
Hood and ceiling line
Where pipes and conduit pass through the ceiling. Gaps go on the corrective-action list.
- 6
Waste bin by the sink
Lid, liner and the floor behind it. Waste is the first thing that draws pests into a kitchen.
A sample corrective-action log
From finding to closed, in the order it happened.
Sample entries. What we found, who does what, and when it closed, written down at the visit so nothing lives in someone's memory.
| Device and place | What we found | Who does what | Status |
|---|---|---|---|
| Device 4, floor drain | What we foundSmall flies around the drain at close. | Who does whatKitchen: scrubs and flushes the drain. Us: add a drain monitor. | StatusClosed: monitor clear at the next visit |
| Device 1, under the hand sink | What we foundMoisture and food debris under the sink. No activity on the monitor. | Who does whatKitchen: clears the debris and has the pipe joint repaired. Us: re-check. | StatusClosed: joint dry, area clean |
| Door 3, back door | What we foundDaylight under the door. The sweep is missing. | Who does whatKitchen: fits a new sweep. Us: place a monitor at the door. | StatusOpen: waiting on the sweep |
| Dry storage, shelf 2 | What we foundAn open bag of rice and flour dust on the shelf below. | Who does whatKitchen: sealed containers. Us: place a stored-product monitor. | StatusClosed: clear two visits running |
| Dock, dumpster corral | What we foundLid left open at close and food debris on the ground. | Who does whatKitchen: closes the lid and rinses the area at close. Us: add an exterior station. | StatusOpen: re-check next visit |
Audits
Records that support your audit. Not a promise about it.
We write records so an auditor can read them quickly. What the audit finds depends on your kitchen and your auditor, not on us.
Written to support audits against
SQF, BRCGS and similar standards
For commissaries and groups audited against a food safety standard.
Franchisor and insurer audits
The brand's or the insurer's own checklist.
Local health inspections
The records an inspector may ask to see.
What we don't do
Certify a kitchen
We are not an auditing or certifying body.
Pass an audit for you
Your auditor decides, from what the kitchen shows.
Replace your food safety plan
Pest records are one part of it.
Kitchens we visit
Restaurants first, and the rooms that feed them.
Restaurants and bars
Full-service and quick-service kitchens, bars, patios and the alley behind them.
Bakeries and commissaries
Prep and production rooms with racks, walk-ins and deliveries all day.
Hotel and food-hall kitchens
Shared back of house, several tenants, and a separate set of records for each.
Caterers and ghost kitchens
Short leases, shared rooms and moving equipment, so the map is redrawn often.
New and renovated spaces
A walk before you open, while it's still easy to seal an opening.
Groups with several locations
One account manager and one report format across every location.
One account manager for the whole group.
Every account has the same four people behind it.
Sorie Fofana
Operations lead
Builds the visit schedule so devices are checked after close, not during service.
Chiara Galati
Account manager, restaurant groups
Knows your locations, your keyholders and your audit dates. She sends the reports.
Panos Petrou
Lead technician
Draws and updates the device maps, and trains the crew on each location.
What kitchen managers say
“Our auditor asked for the device map and six months of visit reports. Chiara had both in my inbox that afternoon.”
Ghassan K.Owner, two restaurants
“They found the gap under the walk-in door on the first walk and wrote it on the log as ours to fix. It stayed on the list until it closed.”
Ladan W.Executive chef, hotel kitchen
“Visits happen after we close and nothing is left on the line when we open. The report is on my phone before I'm in.”
Vitaly S.Owner, bakery and commissary
Sample reviews.
Boston and nearby
Kitchens in Boston and the cities around it.
From the Seaport and the North End out to the cities along Route 128. We map every location before the first visit.
Suffolk County
- Boston
Middlesex County
- Reading
- Woburn
- Burlington
- Wakefield
- Melrose
- Stoneham
Norfolk County
- Walpole
- Norwood
- Canton
- Randolph
Essex County
- Lynn
- Saugus
- Salem
- Peabody
We don't take homes, or sites beyond Route 128. We work in kitchens and food-service buildings.
ZIP codes: 02109, 02110, 02113, 02116, 02118, 02127, 02210, 02134, 02130, 02132, 02128
Questions, answered
How much does commercial pest control cost?
It depends on how many devices we place, how many rooms and buildings there are, and how often you need visits. We don't quote by phone. The written scope after a site walk gives you the number, and the page on how pricing works lists what goes into it.
How often do you visit?
The first walk sets the schedule. Most kitchens start with a monthly visit, and a busy kitchen or a production room may need more. We change the schedule when the logs tell us to.
What about the food, the staff and the guests?
We can't promise any product is harmless, and we won't say so. Licensed applicators follow the label, keep products away from prep surfaces, food and packaging, and tell your manager what was used, where, and how long to keep clear. Ask us for the product list and the label.
Do I need to be there for a visit?
No. Visits are after close. We agree on a keyholder, an alarm routine and who gets the report. If your kitchen runs overnight, tell us and we work around the line.
What if the pests come back between visits?
Call the office. If activity returns in an area we serviced, we come back and re-service that area at no added charge within 30 days of the visit. The guarantee covers the pest and the area on the report. It doesn't cover an opening or a sanitation problem we've written up and that hasn't been fixed, or activity that comes from a neighboring unit.
Can you give me service logs for my audit?
Yes. Every visit has a log, a map and a corrective-action list, and we keep a copy for as long as your auditor requires. Our records support audits against SQF, BRCGS and similar standards, your insurer's checklist and a health inspection. A record is not a guarantee of an audit result.
Walk the kitchen with us first.
We look at every room and the outside, mark the device map and write the scope. Then you decide.
Phone(617) 555-0101
Hours
- Monday – FridayToday
- 6 a.m. – 5 p.m.
- SaturdayToday
- 7 a.m. – 12 p.m.
- SundayToday
- Closed
Kitchen visits are scheduled after close, by arrangement.