Restaurant Pest Control and Monitoring

Targeted, not broadcast

Product goes into cracks and runways, never sprayed across open surfaces.
Told before we start

What we will use, where it goes, and what to cover or move before we arrive.
A follow-up visit

We return after the first treatment, because what survives it does not show on the day.
Homes and businesses

Apartments and villas, and kitchens and stores that need a record of each visit.

Why a monthly spray contract is not a programme

Three reasons, and each one shows up at an inspection before it shows up in the kitchen.

First

A spray leaves nothing behind

An inspector asks what was found, where, when, and what was done about it. A visit with no report and no numbered points is a visit you cannot evidence.

Second

The source is inside the drain

Small flies breed in the greasy film lining the gully and the trap. Fogging the room removes the adults for one night and leaves the brood untouched.

Third

Deliveries restock the problem

The flutes of corrugated cardboard and the pallets bring eggs into the store the day after a treatment. Without a check at goods inwards, the pressure returns with each consignment.

Before treatment

The places that decide the programme

Six places we open on the first survey, and each one changes the number of stations and the visit interval.

A floor drain grate in a commercial kitchen

Gullies and the grease trap

The greasy film inside the pipe is where drain flies breed, so it takes an enzyme foam down the gully rather than anything applied to the floor.

Stainless steel commercial kitchen equipment

The cooking line and plinths

Constant heat and the grease under the plinths make permanent harbourage, and it cannot be treated until the unit is pulled off the wall.

Cardboard boxes stacked on a wooden pallet

Cardboard at goods inwards

Corrugated cardboard carries egg cases in from the supplier, so control starts at the goods inwards door by decanting stock before it enters the store.

Dry store shelving

Shelving hard against the wall removes the inspection line and hides stored product pests, and the first correction is spacing rather than product.

A metal service door on a rear building elevation

The back service door

A gap under the door the width of a coin is enough for a mouse, and a brush strip goes on before any bait is placed outside.

Large waste containers in a rear service alley

The bin area

The bins are where the outside pressure comes from, and their distance from the kitchen door and the collection interval set the visit frequency.

How the visit runs

Four steps. It starts with a site survey and ends with a file that stays on the premises.

1
Survey and site plan

We follow the food route from delivery to waste, establish which species are present and where the moisture is, and mark the station positions on a plan of the kitchen and the store.
2
Install numbered monitoring points

Sealed, numbered stations in fixed positions, read in the same order every visit so the file shows a trend rather than an impression.
3
Treatment outside service hours

Gel bait into joints and voids, foam into the gullies and the grease trap, and nothing applied to preparation surfaces, with equipment covered and surfaces wiped down before service resumes.
4
Scheduled visits and the site file

Every visit reads the stations and records what was found, the corrective action needed, who owns it and by when, and the file stays on site to be shown at an inspection.

What a restaurant programme includes

Opening survey and site plan

Species, entry points and moisture sources, with a plan showing where every station sits.
Sealed, numbered stations

Bait held inside closed stations in food areas, never open product near preparation or storage.
Gully and grease trap treatment

Foam that contacts the pipe wall where small flies breed, which is the step most contracts skip.
Targeted application after closing

Into joints, voids and the store perimeter, at a time with no exposed food and no team in the kitchen.
Reopening instructions for the team

What to cover before, what to wipe after, and what not to wash so the treatment is not undone.
A visit report and a running log

Every station read, corrective actions with an owner and a date, and a continuous file to show at an inspection.

A tidy living room beside the kitchen zone

What enters your home

Exactly where the product goes

1

Inside joints, not on surfaces

Bait goes into a cabinet joint or a gap behind an appliance, in dots the size of a match head, in places no hand reaches and nothing touches in ordinary use.
2

Away from where food is

Nothing is sprayed on preparation surfaces, inside food cupboards, or across open floor in living rooms and bedrooms.
3

A little preparation first

Cover dishes, move water bowls. We give you the ventilation time for your treatment on the call, rather than a general number printed on a page.
4

Tell us the exceptions

Asthma, an allergy or a pregnancy in the home changes the product choice and the order of the visit. It is a change we make often and it does not delay the appointment.

For the national pest control guidance in Saudi Arabia: the National Center for Prevention of Plant and Animal Pests (Weqaa)

Our work

A live harbourage in a drain before treatment

Two technicians treating a villa reception

What customers say on Google

Excellent, quick service. They dealt with the problem on the first visit and came back afterwards to check.

Customer on Google Maps Google Maps

Translated from the Arabic original.

Respectful team, they kept to the appointment, and they explained what they used and which places they had treated.

Customer on Google Maps Google Maps

Translated from the Arabic original.

Honestly the best company I have dealt with. They kept to the time and the result was clear from the first visit.

Customer on Google Maps Google Maps

Translated from the Arabic original.

Read the reviews on Google

Coverage

We cover Jeddah and Makkah

Every district has its own page for this service. Tap yours.

Al Naeem Al Shati Al Rawdah · Jeddah Al Hamra Al Aziziyah · Jeddah Al Sharafiyah Al Nazlah Al Yamaniyah Al Balad Ajyad Al Hajlah Al Mansour Al Haram Shaib Amir Wa Shaib Ali Jarwal Al Taysir Al Jumayzah Rai Adhakhir Qurtubah Jabal Al Noor Al Maabdah Al Rawdah · Makkah Al Misfalah Kudai Al Taqwa Al Aziziyah · Makkah Al Shamiyah Al Jadid Al Hajlah Al Jadid Al Misyal Al Jadid Al Qashashiyah Al Jadid Al Kaakiyah

Common questions

What does a restaurant programme cost?

It is set after the opening survey, because the figure follows the size of the kitchen and store, how many stations the site needs, the visit frequency, and whether there is an outside bin area that needs an external bait line. We survey, then send a written proposal that says what each line covers. If you run more than one branch, the arrangement that usually fits is Annual contracts.

Why did they come back when we already have monthly visits?

Three common reasons: the grease film inside the gully rebuilds quickly and the small flies return with it unless the gully itself is treated; consignments arrive carrying eggs in the cardboard the day after a visit; and a gap that was sealed gets reopened for a cable or a pipe. The numbered stations are what show which of the three is happening on your site instead of guessing. The biology of the cockroach itself is on Cockroach control.

Do we have to close, and when do you come?

We come after closing or before opening, because the work is placed into joints, voids and gullies rather than sprayed across an open room. The ventilation time before service resumes is something we tell you on the call, since it changes with the product used, the size of the space and how the kitchen extracts, and we do not print a fixed number here. The short preparation list is in how to prepare the space before the visit.

What do we show at an inspection?

The site file: a plan with the stations numbered, a report per visit with its date and what each station read, a corrective action list with an owner and a closing date, and a statement of what was applied and where. The file runs in sequence, so an inspector sees the trend across visits rather than a single day.

How often will you visit?

It is decided after the survey. A high volume kitchen, a site with the bin area right at the back door, or a site just out of an active infestation starts on a tighter interval and moves out as the station readings settle. A quieter site with a well laid out store settles on a lighter schedule. The readings set the interval, not the contract.

Is anything sprayed near food and preparation surfaces?

No. In food areas the bait sits inside closed stations, the gel goes into joints that hands do not touch, and the gully is treated with foam inside the pipe. Preparation surfaces are kept out of the treatment entirely, equipment is covered before we start, and surfaces are wiped after we finish and before service begins.

We also have a separate store and a water tank. Are they covered?

A store attached to the restaurant is part of the same programme and gets its own stations. A standalone warehouse, with its floor area and its goods routes, is run as a site in its own right, and that is on Warehouses and factories. The tank is different work altogether: drain, remove sediment, wash, then sterilise, which is set out on Water tank cleaning.