Pest control that passes the audit, not just the inspection.
For a cafe, a commercial kitchen or a strata building, a pest problem is a compliance problem. We run a documented, HACCP-aligned program with the records your food-safety auditor actually asks for, serviced around your trading hours.
What your food-safety auditor actually wants to see.
For a food business, pest control is evidence, not a spray. Here is what a documented, audit-ready program puts in your folder.
- 1Inspect & risk-assess
- 2Monitor stations
- 3Log every visit
- 4Trend & act
A documented pest-management program
A written program scoped to your premises and risks, the backbone of the pest section of any HACCP or food-safety plan.
Monitoring stations + service logs
Numbered, mapped monitoring points with a logbook for every visit, so activity and actions are traceable, not anecdotal.
Trend reporting + corrective actions
Activity trended over time with recommended corrective actions, the evidence an auditor expects when they open the folder.
Aligned to FSANZ Standard 3.2.2
Built to support your obligations under the Food Standards Code (3.2.2 Food Safety Practices) and your council or third-party audit.
APVMA-registered products, named
Every product registered and recorded, with safety data and placement, kept away from food-contact surfaces.
AEPMA code of practice
Work carried out in line with the industry association code, by a QLD Health licensed technician.
From a single cafe to a multi-site portfolio.
Cafes & restaurants
Cockroaches, rodents, flies, ants, serviced before open or after close.
Commercial kitchens & food manufacturing
Higher-risk premises needing a rigorous, documented program.
Supermarkets & food retail
Stored-product pests, rodents and back-of-house monitoring.
Aged care, healthcare & childcare
Low-toxicity programs with strict records and safe placement.
Strata & body corporate
Common property, bin rooms and grounds, reported back to the committee.
Pubs, clubs & venues
High-traffic hospitality with after-hours scheduling.
One accountable provider, serviced around your hours.
One accountable provider
One licensed operator across your site or portfolio, not a different face each visit. The records stay consistent and the relationship is with someone who knows the building.
Serviced around your hours
Before open, after close, or overnight. Your customers never see it and you never lose trade to a service visit.
Audit-ready, always
When the auditor or the council turns up, the folder is current and complete. No scramble, no gap, no failed inspection over paperwork.
Rapid response to activity
A priority line for program clients. If monitoring shows activity, we are back fast, because in a food business a small problem becomes a closed kitchen quickly.
From site assessment to audit support.
- 01
Site risk assessment
We walk the premises, map the risks and the monitoring points, and scope a program to your business and your auditor.
- 02
Documented program + schedule
A written program, service frequency and the monitoring plan, agreed up front with clear pricing.
- 03
Scheduled servicing
Regular visits around your trading hours, each one logged, with monitoring checked and stations serviced.
- 04
Reporting + corrective actions
Trend reports and recommended actions after each visit, kept in an audit-ready format.
- 05
Audit support
When the food-safety audit comes, your pest records are current and complete, and we are on call if the auditor has questions.
Commercial pest control, common questions.
Will your program satisfy a food-safety auditor? +
Is this HACCP-compliant? +
Can you service multiple sites on one agreement? +
Do you service outside trading hours? +
What happens if monitoring shows activity? +
How often will you service us? +
Tell us about your premises.
Send the details and we’ll book a site risk assessment, scope a documented program to your premises and your auditor, and come back with clear pricing. One licensed operator, audit-ready records, and servicing around your trading hours.