Pest Control for Restaurants & Cafes, Gold Coast & Brisbane
In a food business, one cockroach in front of a customer or an inspector costs more than a year of pest management. The job is to keep it from happening, and to hand you a paper trail that proves you took it seriously when someone asks.
What a food premises program covers
- Site survey first. Entry points, harbourage behind and under equipment, drains, grease traps, deliveries, bin areas and stock rotation. Most recurring problems in a kitchen come back to one of these, and treatment without fixing them is money wasted.
- German cockroach control done properly. Gel bait placed in cracks and hinges where they actually live, not sprayed across food-contact surfaces. German cockroach is the pest that shuts kitchens, and it is treated as its own program.
- Rodent stations on a mapped register. Lockable stations, numbered and drawn on a site plan, with a service record for every station on every visit.
- Flying insects. Fly bait and recommendations on screening, door seals and waste handling where flies are the issue.
- Scheduled visits at a frequency set by risk and by what your auditor or council expects, plus callouts between visits where the program includes it.
The paperwork is part of the product
Every visit produces a service report issued to your nominated contact: what was found, what was applied, where, at what rate, by whom and under which licence. You also get a product pack with the Safety Data Sheet and APVMA registration for everything used on site, and our licence and insurance certificates. Programs are built to the documentation standard a food safety audit expects, with reference to AEPMA’s Code of Practice for Pest Management in the Food Industry.
Queensland licenses pest management technicians under the Medicines and Poisons Act 2019, and the licence categories separate ordinary urban pest work from high-risk places such as food manufacturing. If your site falls into a higher-risk category, the technician’s licence has to cover it. Ask us, and ask anyone else who quotes.
Working around your trading hours
Service is booked before open, after close or on your quiet day so it never happens in front of customers. We tell you in advance what needs clearing or covering, and what the kitchen can and can’t do afterwards.
What it costs
Commercial programs are quoted after a site survey, on the size of the premises, the risk and the visit frequency, and the price is fixed in writing before the first visit. See the wider commercial pest control page for other sectors.
Frequently asked
How often should a restaurant have pest control?
It depends on risk and on what your auditor or council requires. Many food businesses run monthly or bi-monthly visits; lower-risk sites may run quarterly. We set the frequency with you after the site survey and write it into the program.
Do we have to close for treatment?
Usually not. Most work is gel baiting, station servicing and targeted crack-and-crevice treatment, scheduled outside trading hours. We tell you beforehand if anything needs to be covered, cleared or left unused for a period.
Will you give us documents for our food safety audit?
Yes. A service report every visit, a mapped station register, the product documentation pack and our licence and insurance certificates, all issued to your nominated contact.
We already have cockroaches. Can you start straight away?
Yes. An active infestation is handled as an initial clean-out with follow-up visits, then moves onto the scheduled program once it is under control.
Running a kitchen? Get a program that passes audit.
Straight answer on the phone, fixed price in writing, and a technician who shows you what he found.