ECOPOISE provides many leading hotels, B&B’s, restaurants, rest homes and golf courses with hospitality pest control services to make sure that never happens. For sure, hotel guests don’t want to share their rooms with uninvited guests like rats, cockroaches and flies. Guests wish to sleep soundly in your hotel, which means that bed bugs are out of the question.

In the case of unwanted guests that managed to cross-infest your facility, ECOPOISE will be on call to control the pest infestation and keep your facility pest-free. We provide free education and training for your staff with a Pest Awareness Seminar.

The hospitality industry is highly competitive with many different options available for consumers to choose from. This means a reputation can take years to build up and is a very valuable thing once it’s earned.

However, without control of pest infestations having a potentially catastrophic effect on any business which offers food and/or accommodation-based services, it can only take a momentary lapse in conscientiousness to destroy that hard-won reputation.

When people pay a company to provide them with hospitality services – whether that is food, drink, a bed for the night, or some combination of the three – they expect a fun, pleasant, and relaxing time.

Step 1: Inspection

The cornerstone of an effective IPM program is a schedule of regular inspections. For food processors weekly inspections are common, and some plants inspect even more frequently.

Step 2: Preventive Action

As regular inspections reveal vulnerabilities in your pest management program, take steps to address them before they cause a real problem. One of the most effective prevention measures is exclusion, i.e., performing structural maintenance to close potential entry points revealed during the inspection. 

Step 3: Identification

Different pests have different behaviors. By identifying the problematic species, pests can be eliminated more efficiently and with the least risk of harm to other organisms. Professional pest management always starts with the correct identification of the pest in question.

Step 4: Analysis

Once you have properly identified the pest, you need to figure out why the pest is in your facility. Is there food debris or moisture accumulation that may be attracting it? What about odors? How are the pests finding their way in – perhaps through the floors or walls? Could incoming shipments be infested?

Step 5: Treatment Selection

When other control methods have failed or are inappropriate for the situation, chemicals may be used in the least volatile formulations in targeted areas to treat the specific pest. In other words, use the right treatments in the right places, and only as much as you need to get the job done. Often, the “right treatment” will consist of a combination of responses, from chemical treatments to baiting to trapping. But by focusing on non-chemical options first, you can ensure that your pest management program is effectively eliminating pests at the least risk to your food safety program, non-target organisms, and the environment. You’ll also see higher pest control scores at audit time.

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