Is your food premises pest-audit ready?

How pests get in - the first thing an inspection looks at.

• External doors seal at the bottom (brush strips or sweeps, no daylight gaps)
• Openable windows and vents have intact fly screens
• External and delivery doors are self-closing or kept shut
• Gaps around pipes, cables and ducting through walls are sealed

What's in place to catch a problem early.

• Rodent bait stations or traps are in place and secured
• An electric fly killer covers food-prep and servery areas
• Monitors and stations are checked on a regular, recorded schedule
• There's a current pest management programme with a provider

Food, mess and rubbish - what feeds a pest problem.

• Dry goods are in sealed containers, off the floor
• Spillages and food debris are cleaned up promptly, including behind equipment
• Waste is in lidded bins, removed regularly, and the bin area is clean
• No unnecessary clutter or cardboard creating harbourage

The state of the building itself.

• Floors, walls and ceilings are sound, with no holes or gaps
• Drains are covered or screened and free-running (no standing water)
• No leaks or damp areas that attract pests

Evidence - of pests, and of your controls.

• No droppings, gnaw marks, smear marks or live/dead insects in food areas
• Pest control reports and a site plan are available for verification
• Staff know who to report pest sightings to, and sightings are logged