Restaurant Pest Control

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Our society eats out at restaurants now more than ever before. Customers rely on the integrity of restaurant owners along with the Heath Department of the communities to insure that the food they consume is safe.  Whether you're dealing with flying insects, crawling insects, or rodents, a single pest that is seen, heard, or smelled within your restaurant can be a deal breaker for many customers. Pest invasions will impact your business negativity and could lead to patron illness and create problems that extend well beyond the perception of your brand. 

Pest prevention in Restaurant establishments, take a partnership between management, staff and a professional Pest Control Operator. A successful pest control plan takes all aspects of the restaurant operation. The four main areas to evaluate in every restaurant are outside, inside, sanitation, building maintenance and food handling procedures. Every restaurant is different and so the preventative measures will be too. The most common pest in restaurants are; Rodents, Roaches, Flies and Stored Pantry Pest. There are a few "hot spots" in and around any restaurant that demand particular attention, see below. 

Exterior: 
  • Lighting: Since many insects are drawn to the warmth given off by lighting and ultraviolet rays. We can use this behavior to our advantage, by strategically luring flying pests away from your building by installing light fixtures away from the building and directing the light towards the building doorways.
  • Dumpsters: Cleanliness is key and dumpsters are of particular concern because they attract pests and become a public eyesore if not properly maintained. Be sure you invest in a proper dumpster size and pick up schedule. Dumpsters need to be cleaned (hosed down) on a weekly basis and the dumpster should be replaced at least once a year. Dumpsters should be located away from your main building and equipped with lids that shut tightly.
  • Doorways: Doors and windows should be kept closed when possible. This may not always be possible, areas like drive thru windows, receiving areas, and primary entrances are going to be opened frequently and sometimes for extended periods out of necessity. In these areas we can consider installing air curtains or door sweeps to protect against moisture and drafts, but also insects and rodents.
Interior: 
  • Dining & Food Prep Areas: Tables and seating areas should be wiped down and the area beneath / around the table should be swept any time a party leaves. In your food prep area, you must clean up loose crumbs, drips, and splashes on and around tables, equipment, and the waitress/waiters stations. 
  • Storage Area: Keep dry food products in tightly-sealed food storage containers. Food must be stored at least 6" off the ground and 12" away from walls so that you can easily clean and inspect the area. Stock should be rotated using the First In First Out method, with special attention paid to slow-moving products, which are more likely to contain pests. 
  • Trash Cans: Liners must be used in all trash cans and all trash cans should have lids. This can be accomplished by utilizing a step on can or a swing top lid that has a tight-fitting lid. Another important and too-often-overlooked requirement of trash can maintenance is keeping the bin itself clean of any refuse that may slip through punctures in the liner.
  • Floor Drains: Floor drains can be a breeding ground for insects especially flies. Be sure to regularly check beneath the drain grate for loose debris and keep the drain itself clean with an enzyme-based cleaner.

The German cockroach is probably the greatest nuisance pests because it quickly develops resistance to many pesticides. Once a population of this roach is established, you must rotate pesticides to maintain control. Pests' ability to hide in unexpected places adds another complication. We have found cockroaches in the insulation around the firebox of ovens as well as hundreds of locations within a commercial type kitchen. When the heat goes up, the roaches move out to a cooler place. We have seen roaches head-to-tail at the door gasket of a refrigerator and have even seen roaches fall from the ceiling.
 
BLUE STAR implements a planned and organized approach to the control of pests within your restaurant. Our full service Restaurant Pest Control Service includes (2) Service visits a month and incorporates our Rodent and Fly Control Services.  We make the goal of our plan not to just control pests, but to implement Integrated Pest Management (IPM). IPM means using all the resources at your disposal so you can minimize the use of chemical agents while controlling pest. We CANNOT control pest without your cooperation. 

Our program conforms to federal, state, and local regulations and guidelines. We conduct monthly training classes with all of our technicians to insure that our team is the best informed and best trained professionals in our serving area. Record keeping is a crucial part of a pest management program and you can access all of that information online 24/7. Record keeping of the use of pesticides, safety equipment, and other information is vital to Health and Sanitation Inspectors.
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Health Board Inspection Reports
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