Pre-service preparation - What to expect
- We’ll confirm the pest issue, inspection areas, and any site requirements before starting.
- We may need access to back-of-house areas such as storerooms, loading docks, bin rooms/compactors, tea rooms/kitchens, ceilings/voids (where accessible), and external perimeters.
- Some treatment zones may need light clearing so we can reach edges, cracks/crevices and high-risk points safely.
- In food areas (cafes, bakeries, delis), we’ll work around your operations where possible and may ask for short access windows to treat key zones.
Pre-service preparation - What you can do
- Provide site logistics: best entry point, parking/loading instructions, and a nominated on-site contact (name + mobile).
- Share site rules in advance: inductions, PPE, sign-in, escorts, after-hours access, and any restricted areas.
- Ensure access to high-risk zones:
- Warehouses: racking lines/wall edges, dock doors, pallet storage, mezzanines, plant rooms, bin/compactor areas
- Offices: kitchens/tea rooms, amenities, storerooms, plant rooms, entry doors and perimeter
- Cafes/Bakeries/Delis: prep areas, under/behind fridges and ovens, dry stores, dishwash, drains, waste areas, rear doors
- Clear space where activity is reported: pull items 30–50 cm off walls in hotspots, remove clutter under benches, keep floors around skirtings accessible.
- Food handling areas (cafes/bakeries/delis): seal or relocate exposed food/ingredients and open packaging, clear benches, and cover utensils/equipment if advised.
- Waste & hygiene: empty internal bins, close lids, clean spills, keep compactors/bin areas tidy, and make floor drains accessible.
- Notify staff of the service window and keep non-essential personnel out of treatment areas during works.
- Have your “hotspots” ready: where activity is seen, time of day, recent deliveries/stock movements, and any recent building works.