Pest control for hospitality
Hospitality has the tightest combination of pressures we work with: open food, warm equipment running most of the day, waste held on site, and a public dining room where a single sighting does more damage than the pests ever will. Add a food control plan and a verifier, and the margin for error is thin. Bakeries carry the same pressures plus bulk flour and dry goods held on site, which is exactly what stored product pests live in.
- $10,000,000 coverPublic liability insurance
- PMANZ memberPest Management Association of NZ
- Site Safe accreditedHealth and safety on site
- 24/7 responseOut-of-hours emergency line
- Named account managerOne contact who knows your site
- Audit-ready recordsDocumentation kept current
How we work with hospitality
- 1
Comprehensive inspection first, including the areas customers never see - behind and under equipment, in service voids, around drains, waste storage and bulk dry goods
- 2
Integrated Pest Management leaning on non-chemical control: improved sanitation, sealing entry points, exclusion, stock rotation
- 3
Treatments that meet food safety standards and don't affect the dining environment
- 4
Scheduled around your trading - off-peak hours, or around early production runs for bakeries
- 5
Ongoing monitoring so new activity is caught before it reaches the floor or the product
Qualified, accredited and accountable
National Pest Management Association
Pest Management Association of NZ
Site Safe memberPest control for hospitality - common questions
Will you work outside our service or production hours?
What happens if we get a cockroach sighting mid-service?
How do stored product pests get into a bakery?
Let's talk about protecting your business
Site inspection and a programme built around how you actually operate.