Pest control for Edmonton restaurants
Out of hours, documented, and built around the places a kitchen actually fails rather than the places a visitor sees.
- Before or after service
- nothing happens in front of a customer
- We deal with AHS
- so you do not have to
- Filed the same night
- a written record of every visit
Where it starts
A kitchen is the best building in the city to be a pest in
A kitchen is warm, wet and full of food twenty four hours a day, which is the whole problem: it is the best building in the city to be a pest in. It also has the least room for a mistake, because evidence of activity in a food premises is a violation whether or not anything was served.
Plan view. The numbers are where a kitchen problem actually starts.
Floor drains and grease lines
The one part of a kitchen that is never dry and rarely opened. Drain flies and roaches breed in the film inside the pipe, so cleaning the floor around it changes nothing.
The dry store and shelving voids
Cardboard, pallets and the gap behind the shelving. Stock rotates and the void behind it does not, which is where a mouse population becomes a write-off.
The delivery door and the bin area
Propped open through every service, next to the bins, and the single most common way anything gets in. Most of a kitchen job is out here, not in the kitchen.
You answer to AHS, and we deal with them for you
Alberta Health Services can close a food premises, and what they want is not a clean kitchen on the day, it is evidence somebody has been managing it all year. That record is what we keep, and when they arrive it already exists.
Some of the accounts we run
Restaurants, grocery, property management and condo boards across the city, on the same documented schedule.
The visit
What a kitchen visit is built around
- Outside opening hours as standard, so nothing happens in front of a customer
- Drains, the dry store and the delivery area every visit, because that is where it starts
- Stations mapped, activity logged, and the report filed the same day
- Activity between visits gets a response rather than a note in the next report
Not your building?
The method is the same everywhere. What changes is where we look first and who the record is for.
Offices
Discreet, outside working hours, and aimed at the three places an office actually has a problem.
Pest control hereWhat kitchens ask
Yes. Visits run before service or after close as standard, and treatments go into the voids, drains and entry points rather than across working surfaces, so nothing happens in front of a customer and nothing interrupts prep. A closure order comes from an unmanaged problem, not from managing one.
The drain is treated as the breeding site it is, through the life cycle, rather than the floor around it being wiped down again. Drain lines, the dish pit and the grease trap are on every visit's route, because a kitchen problem that keeps coming back is usually living in the pipe.
That is what it is built for. Every visit is logged with stations by number, what was found and what was done, and filed the same night, so when Alberta Health Services arrives the year of evidence they ask for already exists. Dealing with AHS on your behalf is part of the account, not a favour.
Anything not here, call 825-522-1997 and describe it. Most of the time we can tell you what it is on the phone.