Restaurant Pest Control, Starting with a Free Pest Quality Audit
A free walk of your restaurant, inside and out, and an emailed report with photos and recommendations.
Most kitchen fly problems are plumbing problems
Small flies in a kitchen usually develop in the film that builds up along the water surface inside a drain, not in the room they are flying around. UK Entomology points control at that breeding site rather than at the air above it, which is why a kitchen that keeps seeing them after the room has been treated normally has a drain nobody has opened.
House flies work the other way round. They come from what sits outside the back door: waste containers, the ground around them, and how often they are emptied.
What your Pest Quality Audit looks at in a restaurant
A Service Advisor walks the building, inside and out. In a restaurant that means drains, the dish and prep areas, dry storage, restrooms, the waste area outside, and the doors and gaps that let anything in.
Drain flies, house flies, German cockroaches, American cockroaches, rodents, spiders, sanitation and conducive conditions are all on the list, and more.
You get an emailed report with photos and recommendations.
What a food inspection looks at
Most retail food inspections work from the FDA Food Code. Section 6-501.111 says “The PREMISES shall be maintained free of insects, rodents, and other pests,” and asks that their presence be controlled by “Routinely inspecting incoming shipments of FOOD and supplies,” “Routinely inspecting the PREMISES for evidence of pests” and “Eliminating harborage conditions.”
Section 6-202.15 asks that outer openings be “protected against the entry of insects and rodents” by “Filling or closing holes and other gaps along floors, walls, and ceilings,” “Closed, tight-fitting windows” and “Solid, self-closing, tight-fitting doors.”
The Code asks for a program rather than a reaction, which is the same ground the audit walks.
How service works
Most commercial accounts are serviced monthly, and the schedule is set by what your site needs rather than by a fixed package.
Common questions
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Why do small flies keep coming back in the kitchen?
Usually because the breeding site is still there. UK Entomology describes the film that builds up along the water surface inside a drain as where these flies develop, and points control at the breeding site rather than at the room.
What are phorid flies?
Small, humpbacked flies, about an eighth of an inch long, tan to dark brown, that tend to run in short, jerky bursts across counters and walls instead of flying off. They are often mistaken for fruit flies, which are rounder with red eyes, and for drain flies, which are fuzzy and moth-like. Phorid flies develop in wet, decaying organic matter: buildup in floor drains, garbage and waste areas, and in stubborn cases a broken drain or sewer line under the floor. Like drain flies, they keep coming back until the place they are developing is found and cleaned out.
What does a food inspection look at?
Most retail food inspections work from the FDA Food Code. Section 6-501.111 says “The PREMISES shall be maintained free of insects, rodents, and other pests,” and Section 6-202.15 asks that outer openings be “protected against the entry of insects and rodents.” The Code asks for a program rather than a reaction.
How often do you service a restaurant?
Most commercial accounts are serviced monthly, and the schedule is set by what your site needs rather than by a fixed package.
What does the Pest Quality Audit cost?
Nothing. The audit is free, and you get an emailed report with photos and recommendations.