No products in the cart.
Free PDF · No signup
Pest control log for restaurants and food premises.
The record that shows an active pest program: monthly licensed technician visits plus every staff sighting in between. Date, area, observation, action taken, technician, follow-up. Print one fresh sheet each month, post it, and log what you see.
What goes in the log
One sheet a month. The header is filled once, then each row records an inspection or a sighting the same way. Both the technician and your staff write in it.
Header, filled once a month
4 fields
- Location and month / year
- Pest control company name
- Technician name and licence number
Each row records
6 columns
- Date and area, like dry storage or the dishpit drain
- Observation and action taken
- Who logged it, and the follow-up date
Who fills it in
2 sources
- Licensed technician on the monthly visit
- Your staff for any sighting between visits
- The gap between visits is where activity gets missed
After a sighting
3 actions
- Set a follow-up date in the column
- Photograph the evidence if you can
- Call the company if activity is escalating
Download the pest control log
Free, letter size, one page per month. Header fields, a six-column table for inspections and sightings, a notes line, and a manager sign-off at the bottom.
Every kitchen is different. This log is a general starting point, not a one-size-fits-all rule. Pest control rules, licensing, and record retention vary by province and by your local health unit. Review it and adapt it to your operation, and follow your pest control company's guidance. Probe It Food Safety provides this resource for general guidance only.
Certified Public Health Inspector
The first thing I look at is whether the log has anything between the monthly technician visits. A binder with 18 clean monthly entries and not one staff sighting in between usually means nobody is looking. Real kitchens see something every month or two, a dropping, a fly, a chewed bag, and they write it down, treat it, and follow up. That short sequence is what an active pest program looks like on paper.
Samira Ali · Certified Public Health Inspector · Probe It Food SafetyCommon questions
How often should the technician visit?
Monthly is the widely adopted minimum for licensed food premises in Canada. Higher-risk operations, like bakeries or sites with a pest history, often go every two weeks. The cadence should be set in your service contract, and missed visits show up as gaps in the log.
Do I log sightings between visits?
Yes, this is the most important part. A strong log has both the monthly technician entries and staff entries for anything seen in between. If a line cook spots a dropping on Tuesday night, it goes in the log Tuesday night, not when the technician returns. Logs that only show the monthly summary are often flagged as thin.
What pests does it cover?
All pests relevant to a food premises: rodents like mice and rats, insects like cockroaches, flies, ants, and stored-product pests, and wildlife around dumpsters. One log covers all of them. The observation column is where you write what was seen.
How long should I keep the logs?
Pest logs tend to have the longest retention of any food-safety record. Keeping at least 2 years on site is widely recommended, and many operators keep more for insurance reasons. The exact period varies by province and by your insurer, so confirm what applies to you, and keep them in their own binder.