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Commercial pest control
Restaurants, grocers, warehouses, offices
One mouse spotted in the dining room or cockroaches by the dishwasher, and your reputation takes the hit. We're available 24/7 in Montreal, Laval and on the South Shore, so we can agree on the time that disrupts you least, and we point out the fixes that keep pests from coming back.
For a business, pests are also a matter of regulations. For restaurants, grocery stores and other food operators, Quebec's Regulation respecting food, enforced by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation (MAPAQ), leaves no room for insects, rodents or their droppings on the premises. In Montreal, City inspectors visit these establishments on MAPAQ's behalf, and the City publishes the list of food establishments that have been convicted.
In a warehouse or office building, the stakes are different: soiled stock, torn packaging, gnawed wiring, staff complaints. Everywhere, we start by inspecting the places where pests get in and settle: receiving docks, stockrooms, garbage rooms, kitchens and break rooms. The main culprits each have their own page: mice, rats and cockroaches.
What changes when it's a business
Your hours, not ours
A kitchen in the middle of service is no time to treat. We can agree on a time together: before opening, after closing or on a day off.
Your staff are your eyes
Your employees are the first to see pests. We can explain what to watch for and what to report, so a problem gets caught early.
Food comes first
MAPAQ asks that pesticides be stored safely and never come into contact with food. That's one more reason to treat when the kitchen is closed and food is put away.
One unit, many neighbours
In a shopping centre, a mixed-use building or a space below apartments, pests move from one unit to the next. We check shared walls, pipe openings and common areas, and tell you what to report to the building owner.
Warning signs in a business
MAPAQ recommends regularly checking for insects, animals or their droppings in the immediate surroundings. Here's where to look.
- Mouse droppings along walls, behind pallets and under the bottom shelves of the stockroom
- Torn or chewed bags of flour, rice or pet food
- Cockroaches around the dishwasher, coffee machines, ovens and microwaves, especially at night
- Damaged cardboard boxes or packaging when a delivery comes in
- A smell of urine or mustiness in a garbage room or a closed storeroom
- An employee or customer who reports a bug: note the spot, the time and what they saw
Businesses we serve
Food service and grocery
- Restaurants, cafés and bars
- Caterers' kitchens and cafeterias
- Grocery stores, convenience stores and markets
- Bakeries and pastry shops
- Food warehouses
Warehouses, offices and industry
- Warehouses and distribution centres
- Receiving and loading docks
- Office buildings and break rooms
- Plants and workshops
- Retail stores and shopping centres
How we work in a business
The method is the same everywhere, but it fits around your opening hours and hygiene requirements.
Assessment visit
We walk through with you or your manager: receiving, stockrooms, kitchen, garbage rooms, outside the building. We note the pest, where it's active and how it gets in.
Scheduling
We agree on when to come and what your team needs to prepare: food put away or covered, surfaces cleared, access to storage areas.
Targeted treatment
We apply registered products according to the rules, away from food and prep surfaces, and tell you what to wash before getting back to work.
Sealing and follow-up
We point out the openings to close, like a gap under the dock door or around a pipe, and plan follow-up with you based on what we see. See also our page on sealing entry points.
Prevention in storage and garbage areas
- Keep stock on shelves or pallets, never directly on the floor, and leave a gap along the walls so you can see and clean.
- Inspect every delivery at the dock, set aside damaged packaging and don't let empty cardboard pile up in the stockroom.
- Keep garbage in watertight containers with lids, and have them emptied often enough to prevent overflow.
- Make sure doors, windows, screens and vents close properly: a worn door sweep or a torn screen is enough to let mice and insects in.
- Regularly clean under and behind fryers, ovens and refrigerators: the grease deposits that get forgotten there feed cockroaches.
- Don't store pallets, old equipment or materials against the outside of the building: they give rodents shelter.
Frequently asked questions
Can't find what you're looking for? A technician answers 24/7.
Call 514-231-1615What does MAPAQ require about pests in a restaurant?
The Regulation respecting food requires premises to be free of any animal species, including insects and rodents, and their droppings. In rooms where food is prepared, doors, windows, screens and vents must be fitted to keep them out. For requirements specific to your establishment, check with MAPAQ or, in Montreal, the City's food inspection service.
Can you come after the restaurant closes?
Yes. We can arrange a visit late in the evening, early in the morning or on a day the kitchen is closed, since we work 7 days a week. We tell you ahead of time what to put away or cover, and what to wash before you reopen.
Can an exterminator work without customers noticing?
That's the point of a visit outside opening hours. We can also arrange to use the service entrance and discuss the problem with you or your manager, away from the dining room and the counter.
Does a business need regular visits?
It depends on your operation and on what we find during the inspection. When the situation warrants it, we can agree on follow-up visits at regular intervals; sometimes well-applied fixes are enough. We'll talk it over frankly when we prepare your quote.
How much does commercial pest control cost?
The price depends on the size of the space, the type of business, the pest involved and the number of areas to treat. After visiting the premises, we prepare a free quote for your business.
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Also read: A rat in your house or yard: what to do
