Free tool · P5 compliance
Restaurant pest control log India
FSSAI Schedule 4 compliant pest control record. Log PCO contractor details, licence number, treatment type, chemicals used, pest findings by area and severity, and corrective actions. High/critical finding alerts. Print for physical inspection or export CSV. No signup.
Total visits logged
1
Next due
21 Jun 2026
High / critical findings
0
Contractors on record
1
Max: Low
Pest findings
FSSAI compliance noteFSSAI Schedule 4 requires food business operators to have documented pest control procedures and maintain records of all pest control activities. Pest control must be carried out by a licensed PCO (Pest Control Operator) holding a valid licence under the Insecticides Act, 1968. All chemicals used must be approved for use in food premises. Records must be available for inspection. Monthly or bi-monthly visits are recommended; more frequent visits are required if live pest sightings are reported.
Pest control requirements for Indian restaurants under FSSAI
FSSAI Schedule 4 (Standards for Food Safety Management Systems) mandates that food business operators implement effective pest control measures and maintain records of all pest control activities. Failure to maintain pest control records is a common cause of food safety licence suspension during inspections in India.
- Frequency of PCO visits. FSSAI does not prescribe a specific frequency, but industry standard for restaurants is monthly visits for general pest control (cockroach, ant, fly) and quarterly for rodent-specific treatment. If a live sighting is reported by staff between scheduled visits, an emergency visit should be arranged within 48 hours and logged separately.
- Licensed PCO requirement. All pest control must be carried out by or under the supervision of a licensed PCO holding a valid Insecticides Act licence. DIY pest control using commercial products is permissible for basic measures (fly catchers, rodent traps) but chemical treatments must be contractor-administered. The contractor must provide a safety data sheet (SDS) for all chemicals used, and chemicals must be approved for food premises use.
- Chemical safety and re-entry interval. When chemical treatments are applied in the kitchen or food storage areas, the re-entry interval (REI) — time before staff can return and before food contact surfaces can be used — must be observed. Cypermethrin-based sprays typically require 4-6 hours. Fumigation requires 24-48 hours. The PCO should provide the REI for each chemical used, and this should be communicated to kitchen staff.
- Cockroaches and food safety risk. Cockroaches are the most common pest in Indian restaurant kitchens and are significant vectors of Salmonella, E. coli, and other pathogens. A single cockroach sighting during a FSSAI inspection can trigger a stop-use order for the affected area. The presence of cockroach droppings or egg casings (ootheca) in food storage areas is treated as a critical non-conformance.
- Rodent control at the receiving area. The receiving area is the most common rodent entry point for Indian restaurants, particularly in older urban buildings. Bait stations should be placed at the perimeter of the receiving area, outside the food handling area. Snap traps are preferred over glue traps in areas with food contact risk. Rodent carcasses must be disposed of in sealed bags and recorded in the pest control log.
Where this fits
- Food safety checklist — daily FSSAI log includes pest sighting checks that trigger PCO escalation
- Kitchen cleaning checklist — deep cleaning schedule that should align with PCO visit frequency
- Staff training log — staff training on pest awareness and reporting must be documented alongside the pest control log
- Compliance calendar — schedule PCO visits and FSSAI inspection preparation in the compliance calendar
- Incident report — document any food safety incidents linked to pest activity
- P5 — Compliance pillar — complete guide to FSSAI, labour law, and statutory compliance for Indian restaurants