Cockroaches in food businesses: what inspectors look for
For a café, kitchen or warehouse, a cockroach sighting is a compliance issue as well as a hygiene one. Inspectors look for activity, harbourages and whether you have a written response.
What they check
Live insects, droppings, egg cases, grease behind equipment, and whether monitoring is in place. They also ask who is contracted and how often they visit.
Records that help
A site plan, visit reports, bait or monitor maps, and a note of any proofing you have completed. Keep them on site.
Immediate actions
Do not fog the kitchen the night before an inspection and hope. Remove waste, deep-clean the equipment line, and call the contractor.
Prevention
Seal wall penetrations, keep dry stores off the floor, and fix leaks. Those steps support treatment and look like control rather than luck.
If you need a visit, Commercial pest programmes or call +44 7776 111596.