Sanitation and Pest Control

Sanitation and Pest Control

What is included in Sanitation and why is Pest Control included in this section?
Sanitation includes those activities required to ensure the Food Hub is always ready to prepare food in a clean and food safe environment. This includes the food contact surfaces are free of microbiological and other foreign contaminants through clearing debris and cleaning the facility, equipment, and employee areas. The control of pests, whether ground pests such as rodents, or flying insects and birds are easily controlled through secure and regularly monitored facilities by all Hub users and owners. Uncontrolled access by pests is also one of the most destructive and unsanitary risks that all Hub users and owners are affected by negatively. Loss of product, a clean facility to a uninhabitable facility by any food manufacturer is a wholly preventable occurrence.

Want to go to the document list? Click on a link below to go directly to that section.
> Policy
> Standard Operating Procedures
> Records
> Work Instruction
> Reference
> Signs

Challenges, expectations and responsibilities

Challenges, expectations and responsibilities

Sanitation in a shared facility can be a challenge due to multiple HUB Users, 24 hour access, and poorly defined responsibilities.  Poor or inconsistent cleaning and sanitation activities will affect the quality and food safety of all foods produced and will negatively impact the credibility of all HUB Users.  Below are listed opportunities for ensuring a safe and sanitary facility is enjoyed by all HUB Users.

Factors and costs to consider:

  • The Sanitation responsibilities are included in the membership agreement. All user activities including set up, cleaning, and tear down periods are included in your rental time thus each HUB User must include a portion of their rental time to ensure they are accounting for the time required to conduct these necessary requirements.

  • Contingency costs should be allocated for:

  • Regular inspections for Pest Control Contractor but also additional attendance if and when evidence of pest activity is encountered. This can also be included as part of the service from the Pest Control Contractor.

  • Clean up after move out/in, and pay for it

  • Sanitation budget – chemicals, garbage and waste removal

  • Determine waste needs and cost factors and risks: Taking it home, cost of composting or level of service

  • Environmental Monitoring Testing (EMT) should be provided in a Food Hub Budget to be based on risk and frequency and to be reviewed and assessed by qualified individual with recommendations for changes, if necessary but also to provide assurance when the correct activities are taking place.

  • Identify if user specific costs or entire facility costs. An example is disposing fat used in a common deep fat fryer: Is the fat removed after each user? Whose responsibility will that be? Is the cool down time included in the HUB Users allotted time at the Food Hub?

  • In most Food Hubs the sanitation chemicals are provided as are part of the contract. They are dispensed at sink locations at the appropriate dose concentration. This becomes a shared cost thus the dispensing of designated amounts of chemicals will ensure overuse and higher costs are controlled.

    Correct and appropriate instructions must be available for the user – a general reminder can be posted at the site of the common cleaning areas.

  • Separation of food cleaning chemicals from floor and equipment cleaning chemicals must be maintained and identified.

  • Chemicals used for maintenance and repairs of equipment and facility must be maintained in a separate and preferably locked location with restricted access.

  • Within each Food Hub it is critical that each HUB User has a defined area where they must conduct their own cleaning as well as those defined areas where cleaning is conducted in shared areas, such as common sinks and garbage disposal areas, and the methods of cleaning are provided at those sites.

  • Ultimately it is critical that each HUB User considers their own expectation that the rental area and equipment will be ready for their activities and that the next person to use that area and equipment will expect the same. Be courteous!

  • Establish and define expectations for cleaning and sanitizing between HUB Management and HUB User responsibilities. The HUB User expects to arrive to a clean facility that is ready to use. The HUB Management expects HUB Users to leave the Food Hub ready for use by the next business.

  • It is useful to have a checklist that outlines expectations of hub users and a checklist that hub management can use to assess hub user attention to the program and identify corrective actions and potential penalties for non-compliance.

  • Establish expectations for HUB Users with respect to how they are using the entire facility, not only their specific location but also common areas.

  • Teach and periodic visual reminders of responsibilities to the HUB Users. Provide Charts of sanitation effectiveness. Post and/or discuss third party laboratory testing results.

Cleaning and Sanitation activities and resources:

  • This section of the manual will identify the responsibilities of HUB Operator and HUB Users for the sanitation program.

  • Cleaning procedures must be developed for all premise areas and equipment.

  • As part of the provincial requirements a list of sanitation chemicals be available and their functions /uses must be identified.

  • Protocols and reporting of pest activity to Food HUB Owner / Supervisor must be encouraged to ensure the activity does not become habitual. The protocols must also be established to ensure appropriate responses are taken when any pest evidence becomes apparent within the facility.

Document list

Document list

The Sanitation Workplan materials that are available on the BC Ministry of Health website are a good starting point for developing sanitation program for your business.

Individual sanitation procedures may be required for each type of equipment, operating and cleaning area, washrooms, lunchrooms, and shipping and receiving areas. The objective is to ensure a clean and sanitary facility and equipment ready for the next User, which could be YOU!

The documents below are for your HUB use. You may use them as complete (pdf) or modify them to suit your needs as required (Word, Excel, PowerPoint).

Document list file types


  • HUB.S.POL.142  Sanitation Policy  pdf | Word

Standard Operating Procedures

  • HUB.S.SOP.53  Use of Sanitation Supplies SOP  pdf | Word
  • HUB.S.SOP.55  Sanitation SOP  pdf | Word
  • HUB.S.SOP.56  Pest Management Program SOP  pdf | Word
  • HUB.S.SOP.59  Laundry SOP  pdf | Word
  • HUB.S.SOP.60  Waste SOP  pdf| Word
  • HUB.S.SOP.144 Storage and Handling of Chemicals SOP  pdf | Word


  • HUB.S.REC.61  Pest Control Trend Analysis  pdf | Word
  • HUB.S.REC.62  List of Chemicals used in Facility  pdf | Word
  • HUB.S.REC.76  Weekly Sanitation Inspection Checklist  pdf | Word
  • HUB.S.REC.120 Equipment Sanitation Tasks  pdf | Word
  • HUB.S.REC.135  Daily Sanitation Inspection Checklist  pdf | Word
  • HUB.S.REC.146  Pest Activity Report  pdf | Word
  • HUB.S.REC.147  Bathroom and Lunchroom Checks  pdf | Word

Work Instruction

  • HUB.S.WI.69  Work Instructions for Sinks   pdf | Word
  • HUB.S.WI.70  Work Instructions for Work Table   pdf | Word
  • HUB.S.WI.72  Work Instructions for Cleaning and Sanitizing Bottle Filler  pdf | Word
  • HUB.S.WI.74  Cleaning Instructions – General   pdf | Word
  • HUB.S.WI.77  Cleaning and Sanitizing Using Double or Triple Sink   pdf | Word
  • HUB.S.WI.84  Work Instruction for Manual Cleaning of Premise Areas  pdf | Word


  • HUB.S.REF.80  Four Part Sanitation Poster   pdf
  • HUB.S.REF.129  Calculation of Cleaning Chemical Solution Worksheet   Excel


  • HUB.S.SIGN.79  Three Sink Dishwashing Method   pdf
  • HUB.S.SIGN.81  Two Sink Dishwashing Method   pdf
  • SK.S.SIGN.83  Colour Coding of Utensils and Equipment   pdf