Restaurant Disinfection Services

Electrostatic restaurant disinfection provides an added level of protection from harmful bacteria and viruses. It is a must add to an existing cleaning and sanitization regiment. Harmful bacteria can be detectable on surfaces like plastic and stainless steel for two to three days, therefore the spread of germs is more likely.

The impact that COVID-19 has had on restaurants and businesses has been costly. As the time comes for on-premise dining to return, your cleaning actions need to be doubled down on. This will reinforce the safety of your associates and customers. We are designed to provide an added level of protection for the most frequently touched surfaces. Making us a must use service in the preparation to opening the door to your business, and happily serving customers again!

Kitchen Hygiene

Ensure Cleanliness

Disinfectants for use in food premises must have a drug identification number (DIN) and meet criteria, including those regarding antimicrobial efficacy, stipulated in the Health Canada document Guidance Document: Disinfectant Drugs. Products are evaluated by the Therapeutic Products Directorate (TPD) of Health Canada. Not all disinfectants are appropriate for use on food contact surfaces (e.g., toxic residues may be left). Product labels specify the intended/appropriate use of the disinfectant and should be read before use.

Electrostatic disinfection plays a vital role in breaking this cycle. Studies have proven that proper disinfection techniques in schools can help reduce the spread of viruses, in addition we offer professional services in cleaning and disinfecting properly around these sensitive building occupants. Research shows that the flu viruses can potentially live on surfaces and objects for 48 hours after being deposited. In addition, our solution Vital Oxide has been approved by Health Canada & EPA for the use against viruses, infections, SARS-CoV-2, and the Coronavirus. Showing efficiency against disinfecting enveloped and non-enveloped viruses both large and small.