A restaurant in the Panama district of Brossard, on the South Shore, contacted our services urgently after noticing the presence of pharaoh ants in its commercial kitchen. In a catering establishment, the presence of this pest not only represents a major health risk, but it can also lead to penalties during inspections by the food hygiene department. Pharaoh ants are attracted to food residues, grease and the ubiquitous humidity in professional kitchens. The very structure of these establishments, with its many ducts, hoods and storage spaces, offers the colonies a multitude of refuges that are difficult to access. Calling on our extermination company was the right decision to protect the reputation and compliance of this Brossard establishment, which depends on an impeccable health rating to maintain the trust of its customers.
Diagnosis in a food business environment
Inspection in a restaurant environment requires a different approach to residential environments. Our technician first made a visit before the restaurant opened, when the equipment is idle. He examined the areas behind and under fryers, grills, commercial refrigerators, as well as dry storage cabinets. Pharaoh ant tracks have been spotted along the tile joints, in the gaps in the stainless steel worktops and in the waste room adjoining the kitchen. Winged queens have also been observed in a false ceiling above the sink, indicating the presence of a well-established colony. Our exterminator in Brossard also inspected the goods receiving areas, as pharaoh ants can enter a building via contaminated delivery packaging from nearby warehouses, a common scenario in this active commercial sector near Taschereau Boulevard. This detailed inspection provided a complete picture of the situation before any treatment was carried out.
Safe baiting protocol in food zones
The treatment of pharaoh ants in a restaurant requires the exclusive use of gel baits approved for food environments, placed in such a way that they are completely inaccessible to food and preparation surfaces. Our technicians used closed bait stations, fixed in strategic locations: inside the low cabinets, behind the removable panels of the equipment, under the drainers and in the wall cavities identified during the inspection. The elimination of pharaoh ant colonies by this method is gradual and respects the imperatives of food security. No spray treatment was performed in the food handling areas. The products used comply with the requirements of the Canadian regulations for pesticides in the food environment. The owner was informed that normal operations could resume immediately after treatment, without a period of closure, and that he had to maintain rigorous hygiene under all kitchen equipment to optimize the effectiveness of the treatment.
Control, results and sustainable prevention
Follow-up was performed at two and four weeks to assess treatment progression. Active use of bait during the first control visit confirmed that the colonies were taking it and transporting it to their nests. By the second visit, activity had decreased sharply and no new queens were visible. To strengthen and sustain the results achieved, we recommended implementing a pest prevention program with periodic maintenance visits, which are essential in a food establishment where food sources are permanent. Rigorous housekeeping was also prescribed as an additional measure: daily cleaning under all equipment, regular emptying and hermetic sealing of garbage bins, and storage of food in sealed containers. Consult our realization in a similar commercial context to get a complete overview of our expertise in the South Shore’s restaurant establishments. These good practices combined with professional treatment are the best long-term protection for a restaurant like this in Brossard.