How Do I Prepare a Commercial Kitchen for Pest Control?

We’ve scheduled professional pest control for the first time. Is there anything we can do to prepare?

Yes. Before pest control in a commercial kitchen, clean thoroughly, protect food and utensils, and clear access to inspection areas. Ask your provider for written preparation instructions first, because requirements depend on the pest and treatment method.

Before the technician arrives:

• Clean food debris and grease from floors, equipment, and accessible areas beneath appliances. Only move equipment if it is safe to do so.
• Store food in sealed containers. Remove or protect exposed utensils, dishes, packaging, and food-contact equipment as directed.
• Empty trash and recycling, wash the containers, and remove unnecessary cardboard.
• Clear routes to storage rooms, sinks, drains, and equipment. Ask before moving heavy appliances or disconnecting utilities.
• Address standing water and report leaking pipes, damp areas, or damaged drains.
• Clear access to sinks, floor drains, storage areas, and wall edges. Empty cabinets only if requested.
• Always follow product label requirements for any DIY products you use.
• Record any pest sightings, including locations and times. 

It’s helpful to share your recordings, any previous treatment records, and previous health inspection findings with your pest control provider.

If you already have pest issues, such as flies in the commercial kitchen, try to remove breeding sources. Removing decaying produce or organic drain buildup helps to treat the root cause, rather than just removing adult flies.

Confirm any additional preparation with your pest technician. This includes whether food preparation must stop, when staff can return, whether treatment must take place outside operating hours, and which surfaces need to be cleaned before reopening. Do not scrub treated areas or apply additional pesticides without without guidance.