Protect
Separate people, food and usable stock.
- Cover open food
- Isolate damaged goods
- Secure pets
A flat, office and hospitality site need different preparation and reporting. We fit the pest-control method to the evidence and the way the premises must operate.

Record opening hours, occupancy, food, customers, stock and rooms that cannot be closed freely.
Check harbourage, deliveries, waste, cleaning, services and adjoining fabric according to the pest.
Agree secure placements, restricted zones, preparation and communication with staff or residents.
Assign monitoring, cleaning, stock, access and repair tasks with a review date.
Broad treatment is not a substitute for finding the active zone. The chosen service must also fit cleaning, customer, food and access constraints. Secure placements and a named site contact make later results easier to interpret.
Monitoring and targeted harbourage treatment around warmth, water and food.
View service ↗02Internal and external movement assessed around refuse, stores and service routes.
View service ↗03Occupied bedrooms and adjoining risk scoped with written preparation.
View service ↗04Breeding material, drains, waste and entry investigated before adult control.
View service ↗Give the best entrance, loading or parking arrangement, site contact and any reception procedure. Confirm keys for basements, refuse stores, plant rooms or risers. Tell us about asbestos records, machinery, vulnerable occupants and times when food or customers are present.
Separate people, food and usable stock.
Keep evidence and devices interpretable.
Close assigned operational actions.
Each report is mapped to an operational area and compared with routes that could connect it.
Operational convenience is planned alongside safety and evidence.
It depends on the pest, affected zone, method and people using the area. The treatment plan should identify preparation, restricted spaces and any re-entry conditions before work starts.
Useful information includes the latest sighting, monitor records, delivery and waste arrangements, cleaning schedules and access to relevant kitchen, storage and service areas. Protect open food before the visit.
Arrival, access route and work zone can be planned with the site contact, but discretion does not override safety, evidence recording or the need to restrict an area when the method requires it.
Access and preparation must be coordinated with the occupier. The person booking should explain who controls the room, who authorises shared areas and who will receive aftercare instructions.
It should compare fresh evidence and monitors with the baseline, record completed actions, identify unresolved access or fabric issues and state the next treatment, hygiene or proofing decision.
We will scope the first visit around the affected zone, operating timetable, responsible contact and practical needs of the premises.