Industries · Restaurants & Food Service
Pass every health inspection. Guest-side invisible.
Vancouver Coastal Health and Fraser Health inspection-ready pest control for Metro Vancouver restaurants, cafes, breweries, bakeries, and commercial kitchens. Unmarked service. Pre-open audits. Monthly digital reporting designed for BC Food Premises Regulation compliance.
The 5 findings that fail food-service inspections
Our program targets every one.
01
Rodent activity or droppings
Exterior perimeter exclusion, tamper-resistant interior monitoring stations, weekly activity assessment. Zero SGAR use; first-generation anticoagulants in exterior compliance-documented stations only.
02
Cockroach evidence
Gel bait placement, IGR deployment, drain monitoring. Weekly activity assessment in high-risk zones (dishpit, grill line, walk-in coolers). Emergency response with 90-minute dispatch for live sightings.
03
Fruit fly / drain fly infestation
Biological drain treatments, recycling-station hygiene review, operator training on daily drain-maintenance protocols. These are the most common findings in urban Vancouver cafes and breweries.
04
Unsecured perimeter openings
Door sweeps, vent screens, pipe-penetration sealing, dumpster-area exclusion. Most commonly-cited physical-infrastructure issue on VCH reports.
05
Missing or inadequate documentation
Digital pest management logbook maintained to BC Food Premises Regulation Section 23 standards. All service records, product applications with PCP numbers, and trend reporting available on 24-hour notice.
The service rhythm
Guest-side invisible. Operator-side on-demand.
- 6am–9am or post-close entryService conducted outside of operating hours by default. Later or during-service arrivals only on operator request.
- Unmarked vehicle, plain-clothesNo branded vehicles in your alley. No branded uniforms in your dining room. Technicians arrive like any contractor.
- Bi-weekly or weekly baselineMost Vancouver restaurants run bi-weekly; weekly is default for high-volume operations and older buildings.
- Digital report within 4 hoursEvery visit logged with photos, action taken, active ingredients with PCP numbers, technician signature. Sent to operator, not left on counter.
- 90-minute emergency dispatchFor operational incidents during service hours. Cost at contract rates for annual customers.
- Quarterly trend reviewPDF report for your health-inspection file showing activity trends, interventions, and year-over-year improvement.
Questions restaurant operators ask first.
Can you pass a Vancouver Coastal Health inspection on our behalf?+
No pest control contractor can pass an inspection for you — that's on your operations and sanitation. What we can do is eliminate the findings that most commonly fail inspections. VCH's most-cited food-service pest findings are: visible rodent droppings or activity signs, cockroach activity (live or evidence), fruit fly infestations in drains and recycling, unsecured perimeter openings, and missing documentation. Our weekly or bi-weekly program targets all five.
What's a pre-open pest audit, and do we need one?+
A pre-open audit is a structured inspection of a restaurant space before opening — new location, change of ownership, post-renovation. We document existing pest signs, entry-point vulnerabilities, drain conditions, storage area assessments, and recommend exclusion work (door sweeps, vent screens, weep-hole patching) before you take possession or start running service. For a new location in Metro Vancouver, this is cheaper and easier than fixing pest issues after you're operational. Typical cost: $350-$700 depending on facility size.
How often should a Vancouver restaurant have service?+
Monthly is the legal minimum practice for documented food-service pest programs; most of our restaurant clients run bi-weekly. High-volume kitchens (over 200 covers/day), buildings over 50 years old, buildings adjacent to alleys or dumpster areas, and any location with recent pest history need weekly service. We set frequency based on actual risk, not a one-size schedule.
Do you offer discretion for restaurant service visits?+
Yes. Unmarked vehicles, no branded uniforms, plain-clothes entry, service conducted during non-operating hours when possible (typically 6-9am or after close). Service reports sent digitally to the operator, never left on counters. We understand what a pest-control truck in your alley does to guest perception.
How do you handle a confirmed cockroach sighting during service hours?+
Emergency response protocol. Typical timeline: dispatch within 90 minutes, arrival within 2 hours, initial treatment and assessment within 4 hours. Cost is at contract rates if you're on an annual program; otherwise published emergency rates. Full incident documentation for your health-inspection file.
What actives do you use in a commercial kitchen?+
Food-handling area priorities: gel baits (fipronil, indoxacarb for cockroaches; non-repellent actives for ants) applied in crack-and-crevice locations; IGRs (insect growth regulators) in strategic placements; biologicals and botanicals where possible. Non-target-safe sanitizing drain treatments for fruit fly harbourage. We never use broadcast sprays or total-release aerosols in food-handling zones, and every application is logged with PCP number, location, and quantity.
Do you help with BC Food Premises Regulation compliance?+
Yes. Our reporting is designed to satisfy Section 23 (pest control) of the BC Food Premises Regulation and the adjoining FoodSafe operator requirements. We maintain your pest management logbook as a digital-first document with paper export available on demand for health inspector review.
Can you service restaurant groups with multiple locations?+
Yes. Our restaurant group program offers a single named account manager covering all locations, consolidated monthly invoicing, comparative quarterly reporting across sites, and operations-team training on pest prevention basics. We support groups from 2 locations to 20+ across Metro Vancouver and Fraser Valley.