[Blog] Flies…Flies…Flies. Have humans become a minority in your commercial kitchen? DIY tips for Fly

Customer: “We’ve got flies! HELP!” PCT: “where?” Customer: “They’re EVERYWHERE! Clients are leaving and the complaints have left our heads spinning…What do we do?” As promised- here is theBugGuys.ca Extended Fly Control Prep Sheet. ENJOY! And dont forget to LIKE US ON FACEBOOK! We greatly appreciate your support.

theBugGuys.ca Prep Sheet (Extended Fly Control) Flying insect intruders in commercial kitchens can become a very serious health threat. Flies breed quickly, they carry potentially harmful disease and present visible evidence to clients of a sanitation concern. Given these factors given these factors flying insect intruders can become very serious adversaries and be extremely resistant to control procedures. Focus on eliminating potential food, water and harborage points is critical to elimination. Following the procedures below and working in conjunction with your Pest Control Technician control measures can be extremely effective. However, it is imperative that the client understand their role in controlling the pest. Controlling and eliminating a problem is a Team Effort. The following are integrated measures which can be applied throughout the day and during closing procedure to significantly limit the risk of flying insect intruders in your kitchen. (Integrated Staff Procedures)

• Thorough wet and dry wipe all counter spaces. (Cooking/Prep/Service/Dishwashing Station)

• Thorough sweep under all counter space. (Cooking/Prep/Service/Dishwashing Station)

• Thorough sweep under all open floor space throughout.

• Dispose of all sweepings in refuse bins.

• Pull out all wheeled appliances, counters, refuse bins. Sweep out any remaining debris. (Dispose of all remaining debris in refuse bins)

• Refuse removed from bins. Bins rinsed and placed upside down. (Integrated Floor Cleaning Procedures)

• Thorough sweep of all floor space (Dispose of debris in refuse bins)

• Thorough wet mop of all floor space. Rotate dirty water between all areas of the store to eliminate trans-location of waste debris. Ensure mopping is targeted around drains and not over drains. (Cooking/Prep/Service/Dish Pit/Dining Area)

• Thorough dry mop of all floor space (Under/Behind all counter space)

• Ensure mop buckets left upside down with NO remaining water. Mops should be left with the head up to allow proper air flow.

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