π§° What You'll Need
Xcluder copper meshExpandable foam + caulkSteel woolDoor sweepsSnap traps
π Steps
1
Complete exterior inspection
Walk the entire exterior looking for: gaps around all utility penetrations (gas, electric, plumbing), gaps where pipes enter through foundation, damaged door seals, and gaps at the roof where mechanicals enter. Any gap 1/2 inch or larger can admit a rat; 1/4 inch for mice.
2
Seal all utility penetrations
The #1 rodent entry point in commercial kitchens: gaps around pipes and conduit where they penetrate exterior walls. Fill with copper mesh (Xcluder) first, then seal with commercial-grade caulk or expanding foam.
3
Install commercial door sweeps on all exterior doors
Restaurant loading dock doors are major entry points. Install commercial-grade door sweeps that seal with no gap when closed. Inspect with the door closed and a flashlight β any visible light means rodents can enter.
4
Address the dishwasher and refrigeration condensate drains
Drains that exit through exterior walls are common mouse entry points. Install drain screens or J-trap-style barriers at these penetrations.
5
Establish a snap trap monitoring program
Place Victor Professional rat and mouse traps along all interior walls, in mechanical rooms, and at any detected entry point. Check and record results weekly β trap catch data is required documentation for many health inspections.
π‘ Pro Tips
- Health inspectors look for written pest management documentation β your PCO should provide service reports noting findings and treatments
- Commercial pest control contracts with a licensed PCO provide the documentation trail that satisfies health department requirements β DIY alone rarely does
- Consider a 3rd party certified pest control inspection before your annual health inspection to catch any issues proactively
β οΈ Warnings
- Food handling areas: never use rodenticide bait indoors in a commercial kitchen β use snap traps only, positioned in tamper-resistant stations accessible to the technician only