What inspectors look for
Ontario's food premises regulation requires operators to protect food premises from pests. During an inspection, public health inspectors look for signs of pests, such as droppings, live insects or gnaw marks, and for evidence that a pest control program is in place.
The parts of an audit-ready program
- Site survey and map. Every station and monitor is numbered and marked on a site map.
- Scheduled service. Monthly, bi-weekly or weekly visits depending on risk.
- Service reports. A dated report after every visit with findings, products used with their PCP numbers and amounts, station checks and recommendations.
- Corrective action log. What was recommended, who fixed it and when.
- Trend reviews. Regular reviews of activity by station so problems are fixed at the source.
Sanitation and exclusion matter most
- Seal gaps around pipes, doors and loading docks.
- Keep floor drains clean and covered.
- Store food off the floor and away from walls.
- Keep dumpsters closed and away from doors.
- Train staff to report sightings immediately.
Keeping records
Keep your service reports, site map and corrective action log together and easy to find. With Exterm, every report is emailed after the visit and stays in your account as a PDF, so you can pull up the full history during an inspection or third-party audit.