An unending supply of food and water, along with cozy dark areas to hide, breed, and overall, thrive. Welcome to roach heaven, in this case a university’s student dorm.

With 15 plus floors, kitchens located on every other floor and housing for more than 100 students, the university was struggling with a roach issue that had been ongoing for years, despite regular pest control service by another company. They turned to Batzner in desperation.

Batzner’s initial investigation turned up several issues. The roaches had spread to every floor in the high rise, requiring a multi-layered plan to address various harborage areas. The basis of the infestation appeared to be in the basement trash room, where trash was collected via trash chutes servicing every floor. The trash chutes themselves were also an integral part of the problem, as food stuck to the sides, fermenting and building up to provide a never ending feast as the roaches made their way from the bottom upward. This alone enabled each floor’s population to thrive.

Additionally, the previous company had been treating with only a broad-spectrum pesticide, applied without regard to the pest origin or sources of sustenance, making it impossible to do much more than eliminate a few individuals at a time.

“It was crucial to treat with not only an IGR (insect growth regulator) inside the opening to the trash chute on every floor, but also bait everywhere the roaches had been spotted, including access panels, kitchens, and the basement trash room, which was loaded with roaches and most likely the original source,” explained Batzner Operations Manager Dan Stawicki.

A thorough cleaning of each trash chute in its entirety was completed by a professional cleaning company, removing years of food buildup and eliminating a major roach food source. Stawicki noted, “It may be necessary to employ a professional company to clean areas like a multi-story trash chute because of the equipment required. It is not enough to just clean the opening and a few feet inside. However, the result is well worth the cost.”

It took several months to eliminate the roach population that had been thriving for years. Because every floor had them, and they could move from floor to floor via duct work, trash chutes, in bags and luggage, and even on people, Batzner was vigilant, with a Service Specialist initially treating every other week.

Stawicki is encouraging regarding pest issues in student housing. “Don’t assume that roaches are impossible to eliminate in areas such as trash rooms. Investing in the protocols your pest control professional prescribes, such as maintaining sanitation standards, is key to preventing a re-infestation.” In addition to continuing with the pest control program, the school continued with bi-yearly professional cleaning of the trash chutes, and consequently they have remained roach-free. “We find that clients that partner closely with us during the discovery period, implementation process and follow-up protocols see continued success with their pest control program.”

Batzner’s expertise provided quick identification and effective pest control for a client struggling with an unusual infestation at a major brand’s manufacturing facility.

Pest control in manufacturing plants is usually not as eventful as in other industries like food plants and property management, but it occasionally presents unique situations. Many manufacturing facilities bring in parts from all over the country or all over the world and pests from those regions often tag along. In these situations, quickly and accurately identifying the pest is crucial to solving an issue before it grows into an even bigger problem. Fortunately for this client, Batzner excels at these out of the ordinary cases, and was able to swiftly recognize and deal with an exotic pest to protect the client’s brand.

The Issue

A manufacturer of machinery and electrical equipment began having complaints of cockroaches, which Batzner’s Service Team immediately recognized as an odd pest for their industry. Cockroaches are common when dealing with restaurants, food plants, and property management, but conditions in manufacturing facilities are usually not as attractive for them. The complaints began in the middle of summer, which made the situation even more unusual, as cockroaches usually look to enter buildings when the temperature starts to cool.

No matter where they are or when they are seen, cockroaches can become a huge problem very quickly. Roaches are notorious for their ability to reproduce rapidly, and a small population can snowball into a full-blown infestation in a very short amount of time. In one cockroach species, a single female and her descendants can produce up to 30,000 offspring in a year.

Identification

The first step in solving any pest issue is identifying the specific pest to be dealt with, as even closely related pests can have different behaviors and preferred habitats, which can affect the treatment plan. When dealing with cockroaches in Wisconsin and Northern Illinois, this usually means identifying between two species, the German Cockroach and the American Cockroach.

In this situation, the roaches were being reported emerging from the plant’s trough drains. This led Service Specialists to initially expect to be dealing with American cockroaches, as the drains resembled the hot and humid sewer environment preferred by American cockroaches in northern urban areas, and German cockroaches are more likely to be found in the office areas. When a live roach was seen by a Service Specialist, however, he knew that it was neither of the two.

According to the Service Specialist, “I knew right away that this was a totally different species. It was too big to be a German cockroach and too small to be and American, and the coloring and markings were strange.” A few were brought in to the office and shown to Operations Manager Jason Ganas. “I had never encountered this species before, but after some research with other Service Managers we were fairly confident that it was a species called the Turkestan cockroach. We sent a sample to a contact at the Wisconsin Department of Agriculture who confirmed that this was correct.”

Solution

With the pest identified, a treatment plan was able to be formed. Turkestan cockroaches necessitated a rapid response, as they are one of the fastest reproducing species of cockroach. Ganas explains, “Turkestan roaches mature very quickly, and they lay more eggs than most species of cockroach. This has allowed them to out-compete and replace other species in areas around the U.S., especially in the Southwest.”

Because of this, the areas around the trough drains and machinery were aggressively treated to significantly reduce the population. Increased sanitation and cooling the indoor temperature to encourage the roaches to leave the building was also implemented. When Batzner’s monitors suggested that these measures had been effective, the focus switched to improving exclusion to prevent the pests from re-entering.

Results

The infestation was cleaned-out quickly and completely, preventing what could have been a major issue for the manufacturing facility. The source of the infestation was found to be a shipment from China, which likely had originated from somewhere in central Asia in the Turkestan cockroach’s home range. However, it just as easily could have come from a shipment from the American Southwest, or anywhere else that the insect has spread.

Batzner retains a strong partnership with this client, and has educated them on the importance of inspecting incoming shipments and the proper ways to prevent future infestations.

Batzner’s expertise has helped many clients who had limited to no success with a previous pest control company. Here is one such occurrence, where thorough treatments and customer education is aiding in solving a difficult cockroach problem and instructing a restaurant owner on the practices necessary to prevent future infestations.

A pest infestation can be disastrous for restaurant owners. A health inspection revealing an infestation can cause your restaurant to close, and a customer seeing a single pest can result in lost business. Cockroaches, more than any other insect, are associated with an unclean environment. A fly buzzing around the bar or some ants on a back patio may be tolerated, but a cockroach sighting is almost guaranteed to send people running for the doors.

Unfortunately, cockroaches also happen to be one of the most resilient and difficult to treat insects in the world. For this reason, restaurant owners need the most dedicated and thorough pest control professionals working to protect their brand.

The Issue

The owner of a local restaurant was receiving multiple reports of cockroach sightings at his business. He had been using a national pest control provider who grew complacent and appeared either unaware or unconcerned that the roach issue was worsening. According to the owner, the response time was a major problem and the service was often provided during business hours, which can lead to a less effective treatment due to employee interference in addition to being unappealing for customers. The restaurant was originally receiving monthly service before the owner had to request switching to bi-monthly and finally weekly treatments in an attempt to resolve the growing infestation– nothing was recommended by the service provider.

After months of the problem worsening, a restaurant owner’s worst nightmare occurred. A cockroach walked across a table of fourteen on Christmas. The family got up and walked straight out of the restaurant. It was at this time that the owner decided to drop his service provider and give Batzner a chance to help him rebuild his brand.

Our Inspection

Upon the initial inspection, live roaches were discovered in the kitchen, on the service counter, and in the dish room, with evidence of cockroach activity present in other areas as well.

Keith Loewus, a Commercial Sales Consultant involved in the inspection, noted that, “The previous company didn’t use any type of monitors at all. Simple monitors like glue traps are helpful for identifying the type of insect you are dealing with as well as pinpointing the source of the infestation. We strategically placed monitors throughout the restaurant and the results allowed us to narrow down the source of the problem.”

Also during the inspection, serious problems were noticed that the previous provider had not pointed out to the owner. These included:

• Missing baseboard/cracks in baseboard throughout kitchen allowing entry
• Debris build-up (lots of food, paper, and cardboard provides food sources and harborage)
• Standing water by dishwasher (water source)
• Cracks in floor allow for food/grease/debris build-up
• Damaged base wall tiles; allows for debris and mop water to accumulate under tile

All of these factors contributed to making the location an attractive residence for cockroaches, and educating the owner on the necessity of fixing them was the first step taken in stopping the infestation.

Our Service

To start, a team of four Service Specialists were sent in for an initial clean-out, including Dave Kusnierek, a District Manager and Associate Certified Entomologist with over thirty years of experience. They were able to assess the situation and reassure the owner that it was nothing they hadn’t seen and dealt with before. This took place after-hours when the restaurant was closed, which was important because it allowed our Service Specialists to fully inspect and treat all areas without having cooks or other employees in the way and prevented customers from witnessing the process.

Also involved in the treatment was Service Specialist Rob Van Willigen, who observed that, “The previous company was largely or even only using baits. This can be ineffective, especially if they aren’t mixing up the type of bait used. We, on the other hand, use the correct products appropriate for the situation. In this case, that is a mix of different products and Insect Growth Regulators, as well as a fog injection into wall voids to reach areas where the roaches hide.” Using a variety of products, in addition to being able to reach different areas, prevents populations from building a resistance to the bait or other treatment being applied.

During subsequent services, which always take place before the restaurant opens, monitor use and consulting with the owner on sanitation and exclusion have continued, in keeping with the Integrated Pest Management philosophy. The inspection and initial clean-out treatment had revealed the main source of the infestation to be the wall behind the grills, so services regularly include a dust product injected into holes drilled into the wall for this purpose in addition to normal treatment.

Results

Within a month of the initial service there was a drastic reduction in the cockroach population. While the situation is not yet perfect, it is definitely under control. Upkeep on sanitation and other aspects are necessary to completely eradicate the population, but the owner is already very happy with the progress that has been made.

Batzner’s dedication and attention to detail have impressed him the most. While his last provider was rarely there for a full hour, Batzner’s service calls routinely last approximately an hour and a half. Skie Gierach, Operations Manager, has experienced this as a common difference between us and national companies, “Many national providers pay their Service Specialists based on the treatments they perform in a day or as a percentage of the quoted price of a location, rather than an hourly wage. This incentivizes them to focus on doing their work as quickly as possible, rather than on the quality.”

With the extra time spent at locations like this one, Batzner Service Specialists are able to perform a more thorough treatment. This pays off against tough pests like cockroaches. As Rob explains, “The extra time and effort we spend on our treatments means we can get to every crack and crevice, even the very difficult to reach ones. This is important because those hard to reach places are where the roaches actually hide away. Getting to those places usually means being on your hands and knees, which other providers may not be willing or have the time to do. While it isn’t easy being that thorough, the results speak for themselves.”

Batzner looks forward to continuing to work with this client and solving any other pest problems that may arise. Both Batzner and the owner are confident that the thoroughness and dedication brought to treatments, as well as the education and partnership provided, will be enough to keep their brand protected.