Restaurants & food service
Restaurant and commercial kitchen pest control
A restaurant is judged in public. The Food Hygiene Rating is displayed on the door and repeated on every delivery platform, so a pest problem is not only an operational failure but a published one.
Our BPCA-qualified technicians have a comprehensive understanding of the food hygiene and safety legislation relevant to food businesses, and we work restaurants overnight so a treatment never costs a service. We were also the first UK company to pilot Syngenta SecureChoice, replacing scheduled guesswork with continuous sensor-led monitoring.
How we work this environment
We work around service. Treatment is scheduled after close or before prep, which for most kitchens means overnight, and it costs nothing extra to schedule that way.
The risk profile
What makes this environment different.
The rating is public and sticky
A score is displayed at the door and mirrored across booking and delivery platforms. Recovering it takes a re-inspection you do not control the timing of, so prevention is far cheaper than remediation.
Cockroaches live in the warmth you need
Cooking lines, dishwashers and refrigeration motors provide constant heat and moisture behind fixed equipment, which is exactly the harbourage German cockroaches need and exactly where a routine clean cannot reach.
Deliveries bring it in
Stored product insects and rodents arrive in packaging and produce. A kitchen can be clean and still be seeded weekly through the back door if goods-in is not part of the programme.
Shared buildings, shared problems
In a terrace, arcade or food hall the neighbouring unit's waste discipline is your pest pressure. Treating your own unit in isolation rarely holds.
Where we look first
The places it actually starts.
- Behind and beneath cooking lines, fryers and refrigeration units
- Dishwash areas, drains and gulleys
- Dry stores, shelving and goods-in
- Bin stores, grease traps and waste routes
- Cellars, bar wells and ice machines
- Voids behind tiling, false ceilings and service ducts
Compliance & evidence
Programmes are aligned to the Food Safety Act 1990 and support compliance with the FSA's Food Hygiene Rating Scheme, with BRC-aligned support available for food businesses that need it. Every visit closes with a written report issued the same day, so the due diligence file is current when an officer arrives unannounced.
Certificates published, not promised
BPCA member M15/1628, CEPA certified to EN 16636, CHAS, SafeContractor and Constructionline, with numbers and expiry dates on our procurement page.
Common questions
Restaurants & kitchens, answered.
The questions facilities and operations teams raise most, answered plainly.
Will you need us to close?
Almost never. Work is scheduled around service, typically overnight, so the kitchen is back in normal use for the next prep.
What do we show an EHO?
A written report from every visit, your risk assessments and product documentation, and the record of any recommendations and what was done about them. That file is the difference between a conversation and a problem.
We share a building with other food units. Does that matter?
It matters a great deal. We will tell you at survey if the pressure is coming from a neighbouring unit or a shared waste area, because treating your unit alone will not hold if the source sits next door.
Arrange a survey
London never sleeps.
Neither do we.
Call today for a no obligation quote, 24/7. Surveys, quotations and advice are free and without obligation.
office@nightshiftpestcontrol.co.uk
5 Linden Close, The Pantiles, Tunbridge Wells, TN4 8HH
BPCA member · CEPA · CHAS · SafeContractor