The short answer
We assess kitchens, stores, drainage and back-alley boundaries before recommending treatment and visit frequency. Work windows are agreed around your operations. Each visit records the scope, products and recommendations for follow-up; records do not guarantee an inspection or licence outcome.
How our restaurant plan works
- Baseline assessment — we go through the kitchen, the floor, the storeroom and the back-alley boundary point by point: entry routes, hiding spots, drainage. We check the Food and Environmental Hygiene Department (FEHD)'s basic cockroach prevention measures (keeping things dry and clean, proper food storage, clearing food scraps, sealing gaps, covering floor drains) against the actual conditions in your premises, and write down in plain terms anywhere that falls short.
- Work windows: after-closing or pre-opening visits can be arranged. Ventilation, cleaning and re-entry requirements are explained in advance for the treatment and product labels involved.
- Scheduled treatment contracts — monthly, or timed around your closed days; cockroach control relies mainly on gel bait plus a residual barrier, rodent control on monitoring points, sealing and bait station placement.
- Service records: each visit documents the date, scope, findings, registered pesticides used and recommendations for site management and later review.
- Unexpected activity: send photos, the location and operating details to discuss the work required and available times.
Is a cha chaan teng treated differently from a fine-dining restaurant?
Same principles, different intensity. A high-volume kitchen with heavy oil fumes and constant deliveries needs a shorter treatment cycle and denser monitoring points; a smaller or lighter-service outlet can run on a less frequent schedule. That's why we don't sell a "standard package" — we quote against your premises' actual conditions after the baseline assessment, itemised line by line.