Restaurants & Commercial Kitchens
Food premises carry the highest consequences of any sector we work in: a cockroach seen by a customer is a review, and one seen by an inspector is a closure. Kitchen programmes are built around prevention and evidence, not call-outs.
How a programme runs here
Scheduled visits outside service hours, gel baiting and glue-board UV units rather than sprays and grid killers near open food, drain and waste-area focus, and a written record after every visit for your inspection file.
What we usually treat
CockroachesFliesRodentsAntsStored product insects
Treatments
Services this sector usually needs
Other sectors