Calgary & surrounding areas
Restaurant Pest Control
In a kitchen, a pest problem is a reputation problem and an inspection problem before it is anything else. We service more than 600 restaurant and food-service locations, almost all of it outside trading hours, with the documentation kept in a form you can hand straight to a health inspector. Nobody in your dining room needs to know we were there.
Same-day service · Guaranteed results
How we handle it
- 01
Kitchen assessment
We inspect the whole premises with the kitchen shut down — under and behind the line, floor drains, dry and walk-in storage, the dish area, waste handling, deliveries and the back-of-house doors. Most restaurant problems trace back to one of those, and the walkthrough is where we find out which.
- 02
Program design
A device map and a service frequency built for a food premises: monitoring where it belongs, treatment methods appropriate to a kitchen, and a scope that names the pests and the areas covered. We also flag the sanitation and structural items that are yours to fix, because no treatment out-runs a drain that is feeding a fly population.
- 03
Scheduled discreet service
A licensed technician works the site on your schedule — late night, early morning, whatever your quiet window is. All products are registered with Health Canada and applied with food-contact surfaces treated as off-limits, and the kitchen is left ready for service.
- 04
Inspection-ready records
Every visit is documented and the file is kept current: findings, products used, areas serviced, corrective actions. When an inspector asks what your pest control program is, you hand over a continuous record rather than explaining that someone came out once in the spring.
What you might notice
- 01Small flies around floor drains, bar wells or the dish pit
- 02A cockroach sighting reported by a staff member
- 03Droppings or gnawed packaging in dry storage
- 04Activity behind the line, under the hot side or around the grease trap
- 05A comment about pest control on your last inspection report
Every job includes
- An Alberta-licensed technician, not a subcontractor
- A written record of what was found and what was applied
- Same-day service whenever the schedule allows
- Guaranteed results: if they come back, so do we
Same-day service when the schedule allows. Book now and it’s handled.
Where we work
Restaurant Pest Control across Calgary
We service restaurants, cafes, bars, commercial kitchens, hotel food and beverage operations and institutional kitchens right across Calgary — downtown, the inner-city strips and the suburban retail plazas — and the same after-hours schedule and record-keeping extends to food premises in Airdrie, Chestermere, Cochrane, Okotoks and Strathmore. Groups with several locations get one contact and one consistent file across the whole set.
- Calgary
- Airdrie
- Chestermere
- Cochrane
- Okotoks
- Strathmore
Common questions
Restaurant Pest Control — straight answers
We are open late — when would you actually come?
After close or before open, whichever suits the operation. That is how most of our food-service work runs, and it is why we can service the volume of restaurant locations we do without any of it happening in front of customers. We fit the schedule around your service times, not the other way round.
What do I have on file for the health inspector?
A dated service record for every visit — what was inspected, what was found, what was treated and where, plus any corrective actions we asked you to complete. Inspectors are generally looking for evidence of an ongoing program rather than a reaction to one incident, so the continuity of the file matters as much as the contents of any single visit.
A server saw a cockroach. How bad is that?
One sighting means there is a harbourage somewhere warm and close to moisture, usually behind or under equipment. It does not mean the building is overrun, but it does mean it will not resolve on its own, because German cockroaches breed fast in exactly the conditions a kitchen provides. Call it in and we will find where it is living rather than treating where it was seen.
Do you treat around food prep areas?
Not on food-contact surfaces. Treatment in a kitchen goes into the cracks, voids, drains and equipment cavities where pests actually live, using methods appropriate to a food premises, and the technician tells your manager what has been applied and where before leaving. Treatment work comes with guaranteed results.
Contact
One call, and it’s handled.
Same-day service · Guaranteed results