Food premises get audited and the auditor wants documentation: a site plan with numbered stations, dated service reports, what was found and what was done. That folder gets set up so an audit is a hand-over rather than a scramble. Programs run monthly or quarterly, with the kitchen, dry store, bin area and loading dock as the pressure points.
The sites here split three ways. The High Street and Grovedale shops fight German cockroaches and rodents off the bin runs. The Waurn Ponds retail and campus buildings need out-of-hours visits. The farm sheds and grain storage out through Bannockburn and Lethbridge are a rodent job at a different scale entirely, where stations go along paddock-to-shed runs. Work gets scheduled to your trading hours.
