Hospitality, Restaurants & Catering
Hospitality is the sector where a single sighting costs the most. Shield services out of trading hours, documents everything for the EHO, and keeps the work invisible to your customers.
At a Glance
Hospitality pest control is a scheduled programme covering kitchen, prep, storage, bar, waste and customer areas, serviced outside trading hours.
It combines fly management and electronic fly killers, rodent prevention and proofing, cockroach monitoring in warm plant, and bird proofing outside — with dated records, treatment justification and a documented pest management file for your environmental health inspection.
The Question We Get Most
The food business operator is legally responsible for keeping a restaurant free of pests. Under Regulation (EC) 852/2004, retained in UK law, the operator must keep premises clean and maintained, have adequate procedures to control pests, and protect against contamination.
A pest control contractor supports that duty and provides evidence of it, but does not assume it. The environmental health officer assesses the operator, not the contractor — which is why the documentation matters as much as the treatment.
In practice this means the operator owns the procedures, the staff training and the corrective actions; the contractor owns the survey, the monitoring, the treatment and the record. Shield makes that split explicit at contract, so nothing sits in the gap.
Where the Risk Sits
Heat, food debris and equipment that cannot be moved nightly attract cockroaches and flies.
Drainage, spillage, damp and long-undisturbed stock, often with direct external access.
Usually the single biggest attractant on site, and usually the closest thing to a kitchen door.
Stored product insects and rodents arriving in packaging rather than breeding on site.
Upholstery, booths and carpets where a sighting does immediate commercial damage.
Bed bugs introduced by guests, which spread room to room if a first report is missed.
The Programme
Visits scheduled around trading, so monitoring and treatment happen without a technician on your floor during service.
Electronic fly killers specified and positioned for kitchen layout and lighting, with catch data recorded per unit and trended, plus an LED upgrade path that cuts running costs.
Monitoring focused on warm plant, ovens, dishwash and service voids, because that is where an infestation establishes before it is seen.
Drainage, door and fabric proofing first, with external control intercepting pressure before it reaches the kitchen.
Rapid room treatment and adjoining-room inspection, with a documented protocol your duty manager can follow at the first report.
A complete pest management file — survey, risk assessment, plan, records, trend data and corrective actions — available on demand.
Our Method
The survey happens when the site is closed, covering kitchen, prep, bar, cellar, stores, waste and customer areas. A field biologist writes the risk assessment and issues a proofing plan — drainage, door seals, waste handling and fabric — tracked as open actions until closed and photographed.
Monitoring runs continuously from day one, and the first documented trend review lands at ninety days, which for most sites is before their next EHO visit.
AI Pest Management
An EHO inspection is unannounced, so the record has to be current rather than compiled. Insectram holds the site plan, the monitoring readings, the trend analysis, the corrective action trail and the document folder, accessible from a phone behind the pass. For groups, every site reports the same way and rolls up to a portfolio view in one login.
Pests We Manage
Warm plant, ovens, dishwash and voids
Kitchen, waste and bar areas
Voids, cellars and dry stores
Drainage, waste compounds and external
Guest rooms and upholstered furniture
Floor joints, bars and prep areas
Beer gardens, terraces and roofs
Dry goods and packaging
Client Feedback
“The fly control units installed by Shield have made a world of difference in our restaurant. Their team recommended the perfect solution for our needs, and the ongoing service is excellent.”
Restaurant
“Shield’s pest awareness training for our food production team was fantastic. The course was informative, engaging, and tailored to our specific needs.”
Food Production
“We’ve been using Shield’s Insectram reporting system and it has changed how we manage pest control. Real-time updates and trend analysis keep us proactive.”
Multi-site Facilities
Free Tool
Flying insects are a direct food safety risk in kitchens and service areas, so the units have to stay on. Upgrading traditional electronic fly killers to LED maintains the performance the EHO expects while cutting energy use. Our independent calculator gives you a transparent figure for your own units.
Areas We Cover
Based in Selby, servicing restaurants, hotels, pubs and caterers across the region with a 24-hour emergency response.
A Shield field biologist will walk your kitchen, prep, bar, cellar, stores, waste and customer areas out of trading hours, write the risk assessment and issue a proofing plan. No obligation, and you keep both documents either way.
A: Typically every four to eight weeks depending on the kitchen, the waste arrangements and the history. The risk assessment sets it.
A: No. Visits are scheduled outside trading hours, agreed at survey and worked around your service pattern.
A: Yes, with rapid room treatment, inspection of adjoining rooms, and a documented protocol so a first report does not become a floor-wide problem.
