Services
What we do in a kitchen.
Every service starts with a site walk and ends with an entry in the log.
Scheduled kitchen service
Interior devices, the back door, the dock and the dumpster area, checked on a set schedule after close.
Roaches and ants
We find where they travel and shelter, treat with licensed applicators following the label, and put monitors where they were seen.
Flies
Fruit flies, drain flies and house flies each have a different source. We look for the source before we treat.
Mice and rats
Sealing the openings comes first, then traps and tamper-resistant stations at the doors, the dock and the alley.
Stored-product pests
Flour, rice, spices and dry goods. Monitors in dry storage and a note on how stock is held.
A walk before you open
A new or renovated space, walked while it's still easy to seal an opening and place the first devices.
Commissaries and production kitchens.
A commissary has more racks, more deliveries and more drains than a restaurant, and its auditor reads more of the file. We draw a map for each room, place devices at every door and drain, and write the visit log room by room.
A separate map for each room
Devices at every receiving door and floor drain
Visit logs written room by room
The visit
How a visit goes, after close.
- 01
Step 1: We arrive after your last service
By arrangement with your keyholder and your alarm routine.
- 02
Step 2: We check every device on the map
Inside, the back door, the dock and the dumpster area. Each reading goes in the log.
- 03
Step 3: We treat only what needs it
Licensed applicators follow the label. Nothing is applied on a prep surface, in food or on packaging.
- 04
Step 4: We write the log and the corrective actions
What we found, what we did, and what is yours to fix.
- 05
Step 5: We lock up and send the report
The report reaches your manager's email that night.
Questions about service
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.
How long until I see results?
It varies with the pest, the building and what's drawing it in. Most kitchens see a change in activity on the monitors within a few visits, and the log shows it. Some problems keep going until a repair or a cleaning habit changes.
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.
Start with a site walk.
We walk every room and the outside, mark the map and write the scope.