Are you opening a new restaurant? An important step in planning the interior of your premises is to carefully consider areas where pest infestation can occur. Here are some pest control general guidelines to help you get ready for your opening day.
Kitchen areas
The restaurant managers should consider the risk of infestation as they plan the interior of the kitchen. The following points are tips to avoid pest infestation by eliminating harbourage from the start:
– All equipment should be moveable on wheels with portable services i.e. it should be possible to pull everything away from the walls including ovens to enable thorough nightly cleaning.
– The floor drainage should enable the water to escape without collecting debris in cracks and crevices or soiled water pooling in catch sumps.
– The wall and ceiling surfaces should be sealed without gaps for insect harbourage and to enable nightly wash down.
– Ventilation must be constant to reduce temperature and humidity to discourage fly activity.
– Controlling temperature, humidity and fly screens should be fitted to windows.
Storage
The areas you use for storage represent high pest infestation risks. To minimise this risk we strongly recommend you to:
– Completely seal the dry food store to stop rodent entry.
– Use stainless racking so there is nothing stored on the floor.
– Clear waste from the food prep areas and store it with continual ventilation and low temperature.
– Keep the waste bins lidded and arrange collection as often as possible.
– Ensure any adjacent cupboards, plant rooms or risers are sealed to discourage rodent harbourage
– Avoid accumulations of cardboard to build up anywhere.
– When fitting clocks, fire blankets, extinguishers around the kitchen, consider that they can become contaminated with food debris and eventually encourage pest harbourage.
Restaurant/Bar areas
In the restaurant itself, consider rodent entry from under the front door. You should ensure all holes, gaps etc. (the width of a pencil) around the skirting are proofed with a strong material to resist gnawing before fitting seating. It is also advised to use movable seating with access to the voids beneath. Finally, all boxed in voids should have access points and the flooring must be easy to clean throughout.
Staff areas
Make sure you keep all documentation, kitchen records, filing etc. in the chef’s office – not in food preparation area.
Note that insect infestation can easily be imported from external residences. Therefore, staff changing rooms should have lockers which can be pulled away from the walls for regular inspection.
Pest control is a topic that should not be taken lightly when assuring a successful opening for your restaurant. For expert advice call Nightshift 24Hr Pest Control on 01892 871 008.