For restaurants and kitchens
Visits that stay out of the way of service
We come before you open or after you close, by arrangement, and leave the kitchen as we found it.
A device map
A page that marks every monitor, posted where the manager can find it.
A service log
Each visit is logged with the counts, what we did and what we left for you.
Corrective notes
Plain notes for your line: a gasket, a mop sink, a bin lid. Fixes that help the readings.
A report for your inspector
The log and map are ready when a health inspector or your own audit asks what has been done.
We help you show what has been done. We don’t grade or certify a kitchen.
What changes
A calendar visit and a monitored visit
| In the kitchen | Calendar visit | Monitored visit |
|---|---|---|
| What starts the visit | Calendar visitThe date on the schedule | Monitored visitThe schedule, plus what the monitors showed |
| What you learn | Calendar visitThat we came | Monitored visitWhich spots had counts, and whether they rose |
| What we apply | Calendar visitThe same thing each time | Monitored visitSomething only where the counts point |
| What you keep | Calendar visitA receipt | Monitored visitA log and a device map |
A typical early visit
What happens before the first order
- 01
Step 1: Arrive
We come at the agreed time, before staff start prep.
- 02
Step 2: Read
Every monitor is checked, counted and replaced if full.
- 03
Step 3: Act
We seal, clean or treat the spots the counts point to.
- 04
Step 4: Leave
We tell the manager what we found and file the log.
Book a kitchen walk-through
We’ll arrive outside service hours. Tell us when your line is quiet.