Restaurant & Commercial Kitchen Pest Control

Building seals: Inspect walls and floors for cracks and gaps; check all utility penetrations are sealed — seal any gaps found immediately with caulk or steel wool

Door and window protection: Check all exterior door weatherstripping is intact and window/door screens have no holes — door bottom gaps must be 6mm or less; install automatic door closers

Food storage: Store all ingredients at least 15cm off the floor and 30cm away from walls — use First In First Out (FIFO) inventory management

Sanitation: Clean spills and crumbs immediately; deep clean under and behind equipment and shelving daily — grease and food debris are the number one cockroach food source

Waste management: Use trash bins with tight-fitting lids; empty daily; wash bin interiors and exteriors weekly with soap and hot water — kitchen waste bins are the number one fly breeding site

Drainage: Check that all floor drains and gutters flow freely with no standing water — flush pipes monthly with boiling water or baking soda and vinegar to clear organic buildup

Pest monitoring: Place sticky traps and bait stations in kitchen corners, storage rooms, under bar counters, and receiving areas — inspect weekly and log all captures

Staff training: Train all staff to recognize pest signs (droppings, gnaw marks, egg cases, grease trails), follow reporting procedures, and maintain cleaning standards — refresher training quarterly

Professional service: Schedule monthly inspections with a licensed pest control company; retain service reports for at least 2 years — review pest trend data and recommendations from each report

Receiving inspection: Inspect all incoming deliveries (especially cardboard-boxed dry goods) BEFORE bringing them into storage — check boxes for gnaw marks, insect droppings, or live pests; reject contaminated shipments