Restaurant pest inspection prep: a 30-day countdown for Metro Vancouver operators

Why inspection prep is continuous, not episodic

Fraser Health and Vancouver Coastal Health conduct unannounced inspections. You don't know the inspection date is 30 days away — you may not know it's happening until the EHO is at your door. The 30-day countdown framing is useful not because you can reliably predict an inspection window, but because it provides a structured review cadence. A restaurant that runs through the items in this checklist every 30 days maintains continuous inspection readiness. When the EHO arrives unannounced, everything is current. More importantly, the structural and documentation work in this checklist is the same work that prevents pest incidents from happening in the first place — so the restaurant that follows this program consistently is also the one that doesn't get the cockroach infestation that would trigger the critical violation in the first place.

Days 1–7: Documentation audit

• Pest control contract: is your current contract on file at the premises? Does it list the applicator's BC IPM Act licence number? Is it current (not expired)?
• Monitoring station logs: is the last 12 months of monitoring records in your pest control binder? Are they organized by visit date? Do they include station captures by location?
• Treatment records: for every pesticide application in the last 12 months, is there a record showing product name, PMRA registration number, application area, and applicator name and licence number?
• Corrective action records: for every positive monitoring capture that exceeded your action threshold, is there a corrective action record showing what was done, when, and with what result?
• Chemical storage log: is there a current inventory of pesticides and cleaning chemicals stored on premises, with SDS sheets accessible?
• Staff pest awareness training records: when was the last pest awareness briefing with kitchen staff? Is there a record of it?

Days 7–14: Structural inspection

• Door sweeps: check every exterior door. With the door closed, can you see light under the door? A gap visible from inside = pest entry pathway. Replace worn door sweeps immediately.
• Dock and receiving area: check dock seal condition if you have a loading dock. Check the receiving door for gaps at frame, hinges, and threshold.
• Window screens: any exterior-facing window that is openable must have an intact screen. Check for holes, tears, and frames that don't seal.
• Drain covers: check every floor drain in kitchen, dishwasher area, and receiving. Uncovered or deteriorated drain covers enable drain fly establishment.
• Utility penetrations: check every pipe, conduit, and cable penetration through walls, floor, and ceiling. Any gap > 6 mm (the gap a mouse can enter) requires sealing with steel mesh and foam.
• Refrigeration unit condensate drains: condensate drains that terminate in or near organic debris create drain fly harborage. Check and clear.
• Vent screens: any mechanical ventilation opening to the exterior must have screening that excludes rodents. Check condition and integrity.
• Dumpster area: is the dumpster at least 3 m from the building? Is the enclosure in good repair with a closing lid? Is organic debris accumulation managed?

Days 14–21: Operational review

• Dry storage: is all food stored at least 15 cm off the floor and 15 cm from walls? Cardboard boxes stacked against walls are a pest harborage violation waiting to happen.
• Refrigeration storage: is cooked and raw product separated? Are containers sealed? Unsealed refrigerator storage is a rodent and cockroach target.
• Cleaning schedule: when was the last full clean-out of the area behind and beneath large equipment (fryers, ranges, refrigerators)? Grease accumulation behind equipment is the #1 cockroach harborage source in restaurant kitchens.
• Dishwasher area: is there an accumulation of food debris in the dishwasher pit, under the unit, or at the drain connection? German cockroaches establish in dishwasher voids faster than any other kitchen zone.
• Recycling and waste management: is recyclable material (cardboard, bottles) stored away from food zones? Is the food waste bin covered and emptied at minimum daily?
• Staff food storage: are staff meals and snacks stored in sealed containers in a designated area separate from food product storage? Staff food becomes a pest attractant when stored improperly.
• Chemical storage: are all pest control and cleaning products in a locked, labelled cabinet with SDS sheets accessible? Is the cabinet physically separated from food storage?

Days 21–30: Pest program review

• Monitoring station check: walk every monitoring station in the kitchen. Are they in place and undisturbed? Are any heavily loaded (>5 captures) indicating activity requiring response?
• Pest pressure assessment: has there been any staff-reported pest sighting in the last 30 days? Any customer report? Any evidence found during cleaning?
• Pest control visit schedule: when is the next scheduled pest control visit? Is it within the next 30 days? If it has been more than 30 days, contact your applicator.
• Corrective action status: are there any open corrective actions from the last pest control visit? Are they completed or in progress with a completion date?
• Fresh eyes walk-through: walk the kitchen and storage areas with the goal of finding what an EHO would find. Bring a flashlight and check voids, under equipment, and behind fixtures.
• Documentation binder check: is the binder at the premises, organized, and complete? Could you hand it to an EHO and have them find everything they need without your assistance?