Pest control in a kitchen: spotting pests, contractors and records

Law in all four nations The rules are in Regulation (EC) 852/2004, Annex II. The same text applies in England, Wales, Scotland and Northern Ireland. (In Northern Ireland the EU regulation applies directly.) Five places matter for pests:

• Clean, in good repair, and built so pests can be controlled. Chapter I, paragraph 1: "Food premises are to be kept clean and maintained in good repair and condition." Paragraph 2(c) says the layout, design, construction, siting and size of food premises are to "permit good food hygiene practices, including protection against contamination and, in particular, pest control;"
• Windows. Chapter II, paragraph 1(d): "windows and other openings are to be constructed to prevent the accumulation of dirt. Those which can be opened to the outside environment are, where necessary, to be fitted with insect-proof screens which can be easily removed for cleaning. Where open windows would result in contamination, windows are to remain closed and fixed during production;" The words are "where necessary". The law does not say every window needs a screen.
• Waste and the bin store. Chapter VI, paragraph 3: "Adequate provision is to be made for the storage and disposal of food waste, non-edible by-products and other refuse. Refuse stores are to be designed and managed in such a way as to enable them to be kept clean and, where necessary, free of animals and pests." Paragraph 2 asks for waste to go in "closable containers".
• Pest procedures. Chapter IX, paragraph 4: "Adequate procedures are to be in place to control pests. Adequate procedures are also to be in place to prevent domestic animals from having access to places where food is prepared, handled or stored (or, where the competent authority so permits in special cases, to prevent such access from resulting in contamination)."
• Deliveries and protecting food. Chapter IX, paragraph 1: "A food business operator is not to accept raw materials or ingredients" that are known, or reasonably expected, to be contaminated to the point where the final product would be unfit to eat. Paragraph 3: food "is to be protected against any contamination".

Law in all four nations A food business that does not follow these rules commits an offence. In England, regulation 19(1) of the Food Safety and Hygiene (England) Regulations 2013 says "any person who contravenes or fails to comply with any of the specified EU provisions commits an offence", and Schedule 2 lists the Annex II rules. Wales, Scotland and Northern Ireland have the same offence in regulation 17 of their own Food Hygiene Regulations 2006. They are linked in the sources below.

Guidance in England, Wales and Northern Ireland GOV.UK says the Food Hygiene Rating Scheme looks at "The physical condition of your business - including cleanliness, layout, lighting, ventilation, pest control".

Guidance in Scotland In Scotland the scheme is the Food Hygiene Information Scheme.

Our EHO inspection guide covers the rest of the visit.

Law in all four nations No law we found says you must have one. The law asks for "adequate procedures". A contract is one way to have them. Your own regular checks are another part of it.

• England and Wales: Guidance in England and Wales The FSA pack says "You could employ a pest control contractor." It also says: "If you have persistent problems with pests, consider employing a pest contractor". On choosing one: "Services such as pest control can be valuable", and it says to use the same checks you would use to choose suppliers.
• Scotland: Guidance in Scotland CookSafe says a contractor "should provide a written report after each visit" and should offer "24 hour emergency cover".
• Some councils: Guidance from some councils Sandwell Council: "Setting up a pest control contract is good practice, but remember that the ultimate responsibility for any pest problem lies with you." Plymouth City Council: "You should get a written report from any company that you use and should make sure you follow their advice." And: "As the food business operator it is still your responsibility to manage pests in your business not the pest contractor."
• Our advice: Our advice A contract does not replace your own checks, and no contract means you still need yours. Either way, the kitchen is the one that has to show what it did.

Guidance in England, Wales and Northern Ireland GOV.UK's "Starting a food business" page (updated 19 August 2026) names the pests to watch for: "rodents - rats and mice", "insects - cockroaches, beetles, ants and flies" and "birds - pigeons etc."

Guidance in Scotland CookSafe lists "rodent droppings, smear marks, insect egg cases and dead insects", and "insects within cereals/grains".

Our advice Go through the list with the team, and tell staff to report a sign straight away. Guidance in England and Wales The FSA pack says to "encourage them to report problems immediately".

Pests come in through gaps, through open doors, in deliveries and from the bins. The list below follows the law and the guidance. Where a line is ours, it says so.

Guidance in England and Wales The FSA pack also says to make sure no food or dirty plates are left out when the business is closed. It calls them "a source of food for pests". Guidance in England, Wales and Northern Ireland GOV.UK says to get waste out "as quickly as possible", to avoid "it building up and attracting pests".

Our kitchen cleaning schedule guide and stock rotation guide cover the cleaning and the dry store side of this.

Law in all four nations The law does not set how often to check. It asks for "adequate procedures". These are the checks the guidance describes.

• Every day, at opening. Our opening and closing checks guide has the list. Guidance in England and Wales The FSA pack's opening check reads: "All areas are free from evidence of pest activity."
• Every week, a walk round. Guidance in England and Wales The FSA pack's extra checks include pests: "Check all areas inside and outside the building for signs of pest activity" and "Look for signs of damage to walls, doors, etc. that could let in pests, and signs of pests". It prints no number for how often. Its 4-weekly review asks "Have extra checks been completed and recorded weekly?", and that is where "weekly" comes from. Guidance in Scotland CookSafe gives an example house rule: "Weekly walk round of premises".
• At every delivery. Guidance in England and Wales The FSA pack says to check deliveries for signs of pests.
• When you have a problem. Guidance in England and Wales The FSA pack says: "Make your pest checks more frequent."
• Reminders. Guidance in England and Wales "Put reminders of when to check for pests in your diary."
• Contractor visits. No law we found sets how often a contractor must visit. Follow your contract, and ask your contractor how often they advise for your kitchen. Do not copy a number from another kitchen.

Guidance in England and Wales The FSA pack says: "If you see signs of a pest infestation, call a pest contractor immediately." Surfaces and equipment "touched by pests" should be "washed, disinfected and dried". And: "If you think food has been touched by pests in any way, throw it away." Then: "Write down what went wrong and what you did about it in your diary."

• Is one dropping a problem? Our advice The FSA pack lists droppings as a sign of rats and mice, cockroaches and birds. Treat one as a sign, not as nothing.
• Pest control chemicals. Guidance in England and Wales The FSA pack says: "Never let pest control bait/chemicals, including sprays, come into contact with food, packaging, equipment or surfaces, because they are likely to be poisonous to people." Guidance from some councils Sandwell Council says: "Laying of baits and poisons should be left to the professionals."
• Glue traps for mice or rats. The law on glue traps differs by nation. In England it has been an offence to set a glue trap to catch a rodent without a licence since 31 July 2024 (Glue Traps (Offences) Act 2022, section 1). In Wales, use has been banned since 17 October 2023. In Scotland, it has been an offence to "use, supply or possess" one since 1 July 2026, and the Scottish Government says "Invertebrates are not covered". We found no ban in Northern Ireland. Our advice Do not put down glue traps for mice or rats. In England, Wales and Scotland that can be a crime. Leave rodent control to a professional.
• Food already served. Law in all four nations Article 19 of Regulation 178/2002 covers food you have already supplied. If you have reason to believe it may be injurious to human health, "A food business operator shall immediately inform the competent authorities". That rarely applies to a restaurant's own plates. If you are unsure, speak to your council.

It can be. A council officer can close a kitchen straight away if they find an imminent risk to health. A serious pest problem can be one. Our advice We are not the council, and we cannot tell you whether your kitchen would be closed. That is for the officer.

• The power. Law in all four nations Each nation has "Hygiene emergency prohibition notices and orders" in regulation 8 of its food hygiene regulations. In England, regulation 8(1) says that if an authorised officer "is satisfied that the health risk condition is fulfilled with respect to any food business, the officer may by a notice served on the relevant food business operator ... impose the appropriate prohibition." In Scotland, as in England, the officer serves the notice. Any court order that follows is made by the sheriff. Wales and Northern Ireland have their own regulation 8, linked in the sources.
• Pests are not named. In England, regulation 7(2) includes "the state or condition of any premises or equipment" that "involves risk of injury to health", and regulation 8(4) reads that as "imminent risk of injury". The regulations do not list pests. The officer decides.
• Councils say it depends. Guidance from some councils Plymouth City Council: "A decision to formally close your business will depend on the severity of the infestation and the actions you are taking to protect food from contamination." And: "A food business operator may also choose to close voluntarily."

If an officer serves a notice, or you are thinking of closing, speak to your council. We do not give legal advice on notices.

One pest law has a duty to report, and it is narrower than people think. In England, Wales and Scotland, section 3(1) of the Prevention of Damage by Pests Act 1949 says "the occupier of any land shall give to the local authority forthwith notice in writing if it comes to his knowledge that rats or mice are living on or resorting to the land in substantial numbers." Section 28 says "land" includes "any building or part of a building". Failing to give notice is an offence, with a fine "not exceeding level 1 on the standard scale".

• It is about rats and mice only, in "substantial numbers". The Act does not say what "substantial" means. If you are unsure, ask your council.
• It does not apply to agricultural land.
• Northern Ireland: we found no equivalent. Ask your council.
• We found no food law that makes you report a single sighting. Our advice You can still ask your council for advice. Sandwell Council says: "Contact us to report the problem and gain further advice."

Guidance in England and Wales The FSA pack says that if you have a contractor you should "keep a record of their contact details and visits in your diary, as well as any feedback or action points they recommend. Make a note of when you have carried these out." Guidance in Scotland CookSafe says to keep "pest control contractor reports and corrective actions taken". Guidance from some councils Plymouth City Council: "You should get a written report from any company that you use and should make sure you follow their advice."

• What to look for in a report. Our advice The date. The areas checked. What they found. What they did. Their action points for you. Then, in your own note, the date you did each action point, as the FSA pack says.
• Why you keep it. Our advice It is the evidence that someone looked, and it is what an inspector may ask to see. A report that is filed unread, with its action points never done, shows little.
• Electric fly killers. Guidance in Scotland CookSafe says: "Manufacturers will give advice on the location, cleaning and maintenance". Keep the maintenance record with your other documents. Our advice Do not hang one over open food or a prep surface.

Our advice There is no published list. From the law and the guidance above, expect questions like these. When did you last look for pests, and who did it? Do you have a pest contractor, and can I see the reports? Were the action points done, and when? What did you do the last time you found a sign? Are the bins closed and the bin store clean? Is dry food off the floor?

• Your regular pest checks: opening checks and the weekly walk round, with who and when
• Delivery checks, with any delivery you sent back for signs of pests
• Contractor reports and visits, if you have a contractor, with the date you did each action point
• A note of what you found, what you did with the food and the cleaning, and who checked it was fixed
• Fly killer maintenance, if you have one

The free food safety plan builder takes you through the FSA pack's pest control safe method in your own words, including when you check for pests, whether you have a contractor and how you check deliveries. It then prints your plan or saves it as a PDF. For small restaurants, cafes, pubs and takeaways in England and Wales. In Scotland, CookSafe's House Rules cover pest control. Northern Ireland businesses should check Safe Catering or ask their council.

1. Treating one dropping as nothing.
2. Ticking "no signs" without looking.
3. Putting down your own bait or spray near food. The FSA pack says never to let it touch food, packaging, equipment or surfaces.
4. Glue traps for mice or rats. In England, Wales and Scotland that can be a crime.
5. A back door propped open with no screen. CookSafe says doors opened for lengthy periods must be suitably screened.
6. Food or dirty plates left out overnight. The FSA pack says they are a source of food for pests.
7. Sacks and boxes on the floor or against the wall, and open bags of dry goods.
8. Accepting a delivery with gnawed packs. The FSA pack says not to.
9. Bin lids left open, and a dirty bin store. The law asks for refuse stores to be kept clean and, where necessary, free of animals and pests.
10. Contractor reports filed unread, and action points never done.
11. Keeping food a pest may have touched. The FSA pack says to throw it away.
12. A fly killer over open food.

Paper works: a tick on your opening checks, a weekly walk round in the diary, and the contractor's reports in a folder. In ChefsRecords, the ready-made Opening Checks has "No signs of pests" and the Weekly Checks has "Pest check inside and out, including gaps and entry points", each saved with who did it and when. The optional Dry Store Check adds "No signs of pests in the dry store", and the Monthly Review can carry "Pest contractor visit report read, filed and actions done" if you have a contract. If you find something, do not tick the line: write it in the checklist notes and ask a manager or supervisor to log a Food incident, type Pest Sign, with photos, the area, what was done and who checked the fix worked. If Pest Sign is logged again in the same named area within 30 days, the app marks it as a repeat. Dry goods deliveries ask whether there are signs of pests. The app does not keep your contractor's reports or visit details, so keep those in your folder.

Why kitchens move off paper:

• The photo does not get lost in the gallery. A picture of droppings or a gnawed pack on someone's phone is easy to forget. In the app the photos go on the incident itself, with what happened, who logged it, the due date, the corrective action and "Verify and close".
• The manager sees it without finding the book. A finished Opening Checks list shows on the Dashboard with who did it and when. Checklists still to do are listed there too, so a pest check that was never done shows up the same day.
• Nothing to get wet, dirty or lost. A sheet by the back door gets splashed, torn or goes missing. Each tick in the app is saved with the time and the name, even without signal.

When you set up your checklists, choose "Start with ready-made checklists". Opening, Closing, Weekly and Monthly are ticked for you. The Dry Store Check, and the Monthly Review's "Pest contractor report" line, are optional extras under "Add if they apply to your kitchen", and they start unticked. Change any line to suit your kitchen. Checklist lines are tap on or off only. The one place for free text is "Notes/Handover (optional)".

To log a problem, a Manager or Supervisor opens Log Incident, chooses the Food category and the type Pest Sign ("Droppings, insects or gnawed packs near food"), and adds the area, how serious it is, what happened and photos. On the incident they then add the Action Taken, and "Verify and close" records who checked the fix worked. You can choose up to 3 types on one incident. The repeat check looks at the first type you choose, so pick Pest Sign first, and it needs a named area rather than your kitchen's own name. A Pest Sign incident appears in the Incident Log and in the Inspection Pack with its area, how serious it was, what was done, who checked and whether it is open or closed. The Pack does not show the photos. Staff logins cannot log an incident, so they need to tell a manager or supervisor.

The checklists come with Standard and Pro and are open in the 14-day trial. Incidents can be logged on every plan, with 1 photo each in the trial and on the free plan, 3 on Standard and 5 on Pro. The trial and the free plan keep up to 20 incidents. The Inspection Pack and the Incident Log are part of Standard and Pro and are open in the trial.

What it does not do: the app does not keep your contractor's reports or visit details. It has no contractor visit log, no report upload, no contractor contacts and no map of where traps or bait are. A checklist line cannot record "signs found", so write it in the notes and log an incident. Photos need a signal to upload: the incident saves without one and you add the photos later. The app helps you keep the record. It does not control pests. Chilled and frozen delivery records do not ask about pests, so note any sign in Notes, or ask a manager or supervisor to log an incident.

A Pest Sign incident: what was found, where, how serious, who logged it and when it is due. What was done goes in Action Taken, and Verify and close records who checked the fix worked.

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Related guides

The opening and closing checks guide, the kitchen cleaning schedule guide, the food delivery checks guide, the stock rotation guide, the EHO inspection guide, the near miss guide and the disinfectants guide.