Restaurant & Cafe Pest Control · Gold Coast · Logan · Brisbane
pest control for food premises. HACCP-aligned. inspection-ready.
One cockroach sighting can cost you a council notice. One TripAdvisor review can cost you a month of bookings. We treat the kitchen, the prep, the cool rooms, the dry stores, the bin areas, the outdoor dining the same way we treat the front of house: like the business depends on it. Because it does.
cockroaches do not respect your trading hours. neither do we.
A cockroach behind the cool room at 11pm on a Saturday is a different problem to a cockroach in a residential laundry. It is a regulatory problem, a reputation problem, and a revenue problem, all at once. By the time the chef sees it, the council inspector might be next.
Our food premises programs are designed around the operational reality of food businesses. Treatments are scheduled after service, products are selected for food-handling environments, documentation is structured for council inspection production, and reactive callouts respond fast enough to deal with an active issue before doors open the next day.
We service restaurants, cafes, takeaways, dark kitchens, food trucks operating from fixed premises, bakeries, butcheries, delicatessens, and any premises that prepares or sells food directly to the public. Every program is bespoke to the premises, the menu, and the regulatory category.
built around the standards your inspector reports against.
Food premises in Queensland operate under Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) of the Australia New Zealand Food Standards Code. Clause 24 of Standard 3.2.2 requires a food business to take all practicable measures to eradicate and prevent the harbourage of pests on the food premises and to take all practicable measures to prevent pests entering the food premises.
A documented professional pest management program is the standard evidence used to demonstrate compliance during a routine council inspection. Our service reports are formatted to support this. After every visit you receive a digital service report listing date and time of attendance, areas inspected and treated, products applied (active ingredient, batch number, application rate per APVMA label), pest activity observed, and recommendations for the next cycle.
Where your operations align with a formal HACCP plan, our documentation is suitable for inclusion in the prerequisite program section of your plan. Annual program summaries are produced for inclusion in your operational records and for production during routine and complaint-driven inspections.
All chemical applications comply with APVMA approved label requirements, the Queensland Health Pest Management Code of Practice, AS 4674-2004 (Design, construction and fit-out of food premises) considerations, and AS/NZS 4849 (Pest control practice).
every zone. every visit.
Every program is bespoke to the premises, the menu, and the regulatory category. The common scope across food premises includes:
kitchens & prep areas
Behind cool rooms, under benches, behind cooking lines, around grease traps. The high-risk zones for German cockroach establishment. Treated with food-safe formulations and gel baits, not surface spray over food prep surfaces.
dry stores & pantries
Stored product pests (Indian meal moth, flour beetle, rice weevil) live where the food is. Inspection of shelf perimeters, baseboards, and the back of stock. Pheromone monitoring where indicated.
cool rooms & freezers
The seal lines, drain grates, and condenser areas. Cockroaches harbour in the warmth of the condenser unit, not the cold interior. Inspection and targeted treatment without chemical contact with stored food.
bin areas & refuse
The highest-risk zone for rodent attraction. External bin enclosures, dumpsters, recycling. Tamper-proof rodent baiting in compliant stations. Structural sealing failures flagged for builder rectification.
front of house & outdoor dining
Wasp nest treatment for outdoor dining areas (critical Sep-Mar), ant baiting on patios, fly management. Treatments scheduled outside service hours.
roof voids & subfloors
Rodent baiting in tamper-proof stations. Inspection of accessible roof areas for entry points and harbourage. Documentation of all bait take and station condition.
how often a food premises should be on a program.
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fortnightly
high-volume operators
Restaurants serving 200+ covers daily, dark kitchens, food production facilities, takeaways with heavy late-night trade. German cockroach pressure is the dominant risk factor.
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monthly
standard restaurants & cafes
The default frequency for most food premises. Aligned to the typical council inspection cadence and sufficient to maintain pest pressure below the action threshold.
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6-weekly
low-volume / specialty
Specialty cafes, bakeries with no late trade, food trucks with fixed back-of-house premises. Adequate where pest history is clean and structural sealing is excellent.
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reactive
active issue response
Active cockroach or rodent issue triggers immediate attendance, typically next business day or after service that night. Reactive callouts within scope are included in the program at no additional cost.
from food operators and venue owners.
The council inspector flagged a pest issue at last inspection. What do we do?
First action: get a pest program documented and active. The inspector wants to see evidence of structured pest management, not the absence of pests (which is unrealistic for any food premises). We can attend within 48 hours, document existing conditions, treat the active issue, and provide written evidence the operator can present to the council ahead of the follow-up inspection. The follow-up almost always passes when a documented program is in place.
What products can be used in a kitchen with active food preparation surfaces?
Different products for different zones. Gel baits in controlled placement away from food contact surfaces. Insect growth regulators (IGRs) where chemical residue must be minimised. Tamper-proof rodent stations external only or in non-food zones. Liquid treatments only on surfaces that can be sanitised before food contact resumes. Every product applied is recorded by active ingredient, batch number, and application rate on the service report.
Are after-hours treatments available?
Yes. After-hours is the standard for food premises. We schedule outside service hours by default. For most operators this means late evening (after close), early morning (before staff arrive), or scheduled days closed. No surcharge for after-hours within agreed scope.
How do you handle German cockroach infestations specifically?
German cockroaches in a food premises are a serious operational risk. They reproduce on a 60-day cycle, are active during the day, and are resistant to most domestic-grade chemistry. Our protocol is a targeted Roach Reset program: commercial-grade gel baits applied to all harbourage zones (inside cupboards, behind appliances, wet zones), IGR aerosols to disrupt breeding, contact spray for immediate knockdown at entry points. Results improve over 2-3 weeks as the colony collapses. Re-baiting at week 3. The program continues until activity is at zero across 2 consecutive monitoring visits.
Do you provide pest evidence packs for franchise compliance or insurance audits?
Yes. On request we provide a consolidated evidence pack: 12 months of service reports, the annual program summary, certificate of currency, our licence documentation, and a one-page compliance statement signed by the licensed technician. Suitable for franchise compliance audits, insurance renewals, and council complaint-driven inspections.
What if our staff find pest activity between scheduled visits?
SMS or call the office. We attend within 48 hours for non-emergency activity, next business day or after service that night for active emergencies. Within scope, no additional charge. The reactive callout is documented in your next service report.
Are you familiar with HACCP plan integration?
Yes. Where your business operates under a formal HACCP plan, our documentation is structured to support the pest control prerequisite program section. We can provide the standard documentation set: service procedure documentation, products and active ingredients list, qualifications of technicians, sample service report, and corrective action protocol. Suitable for HACCP audit production.
Are you insured for work on food premises?
Yes. Comprehensive public liability insurance and professional indemnity cover. Certificate of currency provided at onboarding and on request. QBCC licensed under 1313994 and QLD Health licensed under PMT4005045615.
get a restaurant or cafe pest control quote within 24 hours.
Tell us your premises type, covers per day, current pest pressure, and any recent council interaction. We return a detailed proposal with scope, schedule, and monthly cost within one business day.