Why are all non-residential cooking facilities at risk for a wide variety of pests?

Non-residential cooking facilities are particularly vulnerable to a wide range of pests primarily because they involve the preparation of large amounts of food. Preparing food on a large scale increases the availability of food debris, spills, and waste, which are attractive to a variety of pests, including rodents, cockroaches, and flies. The high volume of ingredients and the frequent movement of food items create ample opportunities for pests to thrive.

In addition to the actual food being cooked, the nature of these facilities often leads to the accumulation of food particles and waste in hidden areas, where pests can easily access and breed. The combination of plentiful food sources and the often hectic environment of a commercial kitchen contributes to the heightened risk of pest infestations.

While factors such as sanitation practices and the design of the facility do play roles in pest management, the sheer scale of food preparation in non-residential cooking facilities makes them inherently at risk for pest issues.