Commercial Advice

In the foodservice industry, there’s little room for error when it comes to health and safety. As a manager, you’re responsible for ensuring sanitary conditions in both front-of-house and back-of-house areas of the building. Proper sanitation is key for passing third-party inspection and maintaining an exceptional customer experience, and pest management is a crucial part of that. Just one pest sighting can ruin a customer’s experience, and an infestation can cause significant issues for any restaurant.

In an age of heightened health concerns, maintaining proper cleaning and sanitation procedures at your restaurant is more important than ever. As a manager, you know how important it is to create an outstanding guest experience, and that starts with ensuring a clean dining environment for your patrons. Perhaps nowhere is this more important than outdoor areas like patios, porches and decks. Unfortunately, they are also highly susceptible to pest issues. With little or no protective barriers between the outdoors and your customers, pests can more easily take up a seat at your tables—leaving dissatisfied diners in their wake.

When looking at the various disinfectants that are on the market currently, it is important to understand that not all disinfectants are made equal when trying to mitigate transmission of the SARS Coronavirus-2. Here are some factors you need to consider when choosing a disinfection.

Flies are an ever-present threat in the restaurant industry. As a manager, you’ve probably experienced how difficult it can be to keep these pests from disrupting your guest experience. That’s why it’s important to take steps to keep flies out of your building and away from your food, starting with the greatest food source of all: your kitchen. The best thing you can do to keep flies out of this food preparation area is to apply a proven fly management program comprised of monitoring, sanitation and exclusion techniques.

During these uncertain times, understanding the differences between a clean environment versus a disinfected one can be crucial. You may have presumed that words such as clean, sanitize, disinfect or sterilize were somewhat the same, or at least interchangeable. However, there are dramatic differences between a surface that is clean compared to a surface that is sterile. Here’s everything you need to know about the differences in cleanliness.

For restaurant managers, there’s perhaps nothing more frightening than failing a health inspection—and with good reason. The reputational damage a failed health inspection brings can be difficult to overcome. Municipal health departments often post inspection scores online, so your latest inspection score (and the exact reasons for any deductions) are just a quick search away for your potential customers. That’s why it’s crucial to ensure your restaurant is always on the up-and-up.

Not all rodents will ravage your business (although we’d like to see a gerbil try). When it comes to business threats, there are five rodents most likely to sink their teeth into your operations.

Long-term care facilities have been hit particularly hard during the COVID-19 pandemic. Since the risk of complications from the disease increases with age and certain medical conditions, individuals at these facilities are in crucial need of staff and management who are well-equipped and informed to handle this unprecedented challenge. In this webinar, Orkin Canada brings long-term care professionals the expert advice they need to address sanitation concerns and maintain a healthy living environment for their residents.

For food processors, the COVID-19 pandemic has created a rapidly changing industry landscape. From delays in shipping and payments to lowered production capacity, there have been a myriad of challenges to confront and address. Not least of these is the spread of the disease itself. That’s why every food processing company should have procedures and plans in place to ensure a healthy, clean environment. Just one sickened employee or customer could have significant ramifications for a company’s operations, not to mention its reputation and bottom line.

When it comes to pest management, you can never know too much. At Orkin Canada, we’ve seen it all: from facilities fastidiously documenting every fly to those letting rodents relax in the break room. That’s why we’re sharing the ultimate study guide of more than 50 facilities’ best practices with you.