Commercial pest management · Auckland
Commercial pest control, run as a documented programme
Food premises, hospitality venues, body corporates, warehouses, offices and schools. We arrange commercial pest management programmes for Auckland sites through an independent Auckland pest management partner. Every visit is recorded, so you can show a verifier, a committee or a landlord exactly what was found and what was done.
What a site audit covers
| Area | What is checked |
|---|---|
| Entry points | Doors, docks, drains, service penetrations, roof junctions |
| Harbourage | Equipment plinths, voids, dry stores, bin rooms |
| Records | Your current pest records against what your verifier or committee will ask for |
| Obligations | Food control plan, national programme, body corporate or tenancy duties that apply |
| You receive | A written scope, a numbered site plan and a quoted visit schedule |
Sectors we work with
Pest pressure is similar across Auckland. What changes from one sector to the next is who checks your site, what they expect to see, and which pests your building invites. Each sector page sets out the obligations and the programme that fits them.
A commercial kitchen is checked for pests every day by its own staff and every so often by a verifier. A programme makes both of those checks easier to pass.
A manufacturing site carries more raw material, more doors and more product per square metre than any kitchen. Its pest records have to hold up to a verifier, and often to a customer audit as well.
A hotel is several businesses under one roof: a commercial kitchen, a bar, guest floors, a loading bay and often a car park. Each has its own pests and only some of them have a verifier.
Rats in a bin room are a common property problem. Cockroaches in one kitchen may be a unit problem. Committee disputes about pests often come down to which one it is.
For a property manager, a pest problem is usually a dispute about who caused it. The answer depends on timing, on the condition of the property and on what was written down.
A warehouse opens large doors to the outside dozens of times a day and stores goods in cartons and on timber pallets. That combination brings in rodents and birds whatever the stock is.
Offices, schools and early learning centres share a problem: a building full of people, small kitchens nobody owns, and long hours when nobody is there to notice. Where children are present, how the work is done matters as much as what is done.
What every programme includes
- Site auditEntry points, harbourage, attractants and your existing records.
- Written scopeA numbered site plan, monitoring layout and a visit frequency set by risk.
- Scheduled serviceEvery point checked and recorded, with treatment only where activity is found.
- Written reportsFindings by point, products used, and recommendations with a named owner.
The programme is built on integrated pest management: keep pests out, watch for them continuously, and treat precisely when the evidence says so. Toxic rodent bait stays in locked stations outside food areas; inside, activity is detected with traps and monitors.
Read how the parts fit together on the commercial pest management programme page, or see a sample layout of a written service report.
Written for the people who inspect you
Under regulation 18 of the Food Regulations 2015, a food business on a food control plan must make sure regular inspections for pests are carried out, remove anything that attracts them, and take corrective action when pests or evidence of pests are found. It must also have procedures for doing so, and follow them.
Hiring a contractor is not compulsory: MPI's template plan allows a business to employ a specialist or manage the risks itself. What is compulsory is being able to show the verifier how it is done. Service reports are laid out so that a verifier can follow any finding from the point where it was recorded to the action that closed it.
MPI pest control requirements, explained · Preparing for food verification
Common questions
Do food businesses have to use a pest control company?
No. MPI's template food control plan lets a business either employ a pest control specialist or manage pest risks itself. Either way, the business must check for pests, act when it finds them, and show its verifier how it does both. A programme is a way to meet that duty with the records produced for you.
What happens at a site audit?
Our partner's technician walks the building, the perimeter, the waste and delivery areas, records entry points and existing activity, and looks at the records you already hold. You then receive a written scope: a numbered site plan, the proposed monitoring layout and visit frequency, recommended proofing work and the programme price.
Why are there no prices on this site?
Because a commercial programme is priced from the number of monitoring points, the visit frequency and the reporting a site needs, and those come out of the audit. A price published before anyone has seen the building would either be padded or wrong.
Which parts of Auckland do you cover?
Commercial sites across the Auckland region. Operators with several Auckland sites can bring them under one agreement with a single reporting format.
Request a site audit. Our partner's technician walks the site and checks the records your verifier or committee will ask for. You receive a written scope with a monitoring layout and a quoted visit schedule.