Your kitchen passes. Every inspection.
Scheduled pest programs for Bangkok restaurants, cafés and bars — treated outside service hours, logged station by station, and documented to the standard health inspectors ask for.
A restaurant can't fight pests the way a home does. Food, warmth and water are the business, deliveries arrive daily, and the kitchen only empties after midnight. That's why a restaurant program starts with a site survey, is quoted as one fixed price, and runs in service windows your customers never see.
One inspection finding can close the kitchen
Health inspectors check for pest evidence and for proof of a control program. Droppings behind the line — or no documentation — can mean an order to fix, a fine, or days of lost trade.
One cockroach photo outlives a thousand good meals
A single sighting at a table becomes a review with a photo attached, and delivery-app ratings follow. Prevention costs less than the bookings one such review turns away.
Pests work your closed hours
Cockroaches and rodents forage after the kitchen shuts down, so daytime checks miss them. Night activity shows up in station logs and monitor counts long before staff see anything.
Every delivery is a possible introduction
Produce crates, cardboard and supplier trolleys move German cockroaches from wholesale markets into dry stores daily. Receiving-area monitoring catches introductions before they establish.
Every inspection.
Site survey & fixed-price proposal
A technician walks the kitchen, dry store, bin area and dining room, maps the risk points, and quotes a fixed program price in writing — free, no obligation.
Initial knockdown
An intensive first treatment outside service hours: gel baits through the kitchen line, drain treatment, crack-and-crevice work, and bait stations installed and numbered.
Scheduled windows & station logs
Recurring visits in agreed windows — before prep or after close. Every numbered station is checked, rebaited and logged, so activity trends are visible visit to visit.
Documentation & certificates
Treatment certificates, station logs and safety data sheets kept audit-ready, digital and print. When the inspector asks for your pest program, you hand over the binder.
What a health inspector looks for
- Live or dead insects and droppings along the cook line, under equipment and in dry storage
- Gaps under doors and around pipes that let rodents and cockroaches in
- Evidence of a professional pest control program with dated service records
- Bait stations that are intact, labeled and positioned away from food surfaces
- Waste handling — sealed bins, a clean bin area and no food waste left overnight
- Drain condition — grease build-up, missing covers and gaps around floor drains
Can you service us without closing the restaurant?+
Yes — treatments run in after-hours windows, before prep or after close. Products are dry and in place before your first staff arrive, and nothing is applied to food-contact surfaces.
How much does a restaurant program cost?+
Every program is quoted after a free site survey — one fixed price in writing based on your size, risk level and visit frequency. No survey, no guessing, no surprise add-ons.
What happens if pests come back between visits?+
We come back and re-treat, free. The re-treat guarantee applies to commercial programs the same as homes — covered pests returning between visits are our problem, not yours.
What documentation do we get for inspections?+
Numbered bait-station logs updated every visit, treatment certificates, and product safety data sheets on request — kept as an audit-ready binder in digital and print form.
Get your kitchen surveyed this week
A technician surveys your restaurant free and quotes a fixed program price on the spot. Message us on LINE @pestsrova or call +66 97 120 3054.