FAQs

Compliance is built into everything we do. Our sanitation training is customized to align with your facility's PCP/HACCP program, covering Sanitation SOPs, Good Manufacturing Practices, and the safe use of CFIA-approved chemicals, with technical data sheets and food-safe concentration guidelines. To confirm sanitation is working, we support scheduled environmental testing with trend analysis, conducted on random surfaces by your QA team on or before the pre-operational inspection. Depending on your product type, that testing may include ATP, allergen, TPC, and other relevant methods, so your facility stays inspection-ready and fully defensible.

Keeping your facility clean, safe, and contamination-free is our standard, not just a priority. Every team member - new or experienced - completes sanitation training to know exactly what's expected and why it matters. We don't stop at onboarding: regular refresher training keeps our crews aligned with your evolving product lineup and equipment. Every night, our team monitors SSOP and GMP compliance on-site, catching and correcting habits before they become risks. That's how we stop cross-contamination before it starts.

Yes - this is the foundation of how we work, not an add-on. The products you process, the equipment on your floor, and the downtime you can realistically allow for sanitation make your operation unique, and they're exactly what we build around. We consult closely with every client to understand your requirements and the level of support you need, then design a program that takes the sanitation burden off your plate so you can focus on production and customers.

Since 2004, we've managed sanitation at CFIA-regulated plants, government facilities, and national brands. We stay current by collaborating with industry experts and tailoring our approach to each facility we serve. Decades of client referrals are the clearest measure of our experience.

Sanitation labour is notoriously hard to staff and retain, and turnover is where most sanitation programs break down. We recruit, train to your specific SSOPs, and focus on retaining our crews - so you get a consistent crew instead of constant turnover, and you're never left short-staffed when someone doesn't show up.

We provide signed SSOP records, annual training logs, and safety certificates - organized and ready before an auditor asks. Our documentation supports pre-operational inspections and third-party GFSI audits, so your records tell a clear, defensible story.

We integrate allergen control into your sanitation program, including changeover procedures between products and support for allergen testing to confirm cleaning effectiveness. The goal is a documented, verifiable break between allergen and non-allergen runs.

We use CFIA-approved chemicals appropriate for your surfaces and product type, supported by technical data sheets and food-safe concentration guidelines. Our teams are trained in correct concentration testing and handling, and we document it - so chemical use is controlled, not assumed.

We plan daily and master sanitation tasks around your production windows, working overnight when needed. The objective is a facility that's clean and pre-op-ready by the start of your next shift, with no avoidable impact on run time.

We respond immediately: re-clean the affected area on the spot during pre-op, document the corrective action, identify the root cause, and increase monitoring. Our aim is to prevent failures through nightly monitoring, but when an issue arises, we own the fix.

We manage the transition in stages - learning your SSOPs, equipment, and audit requirements, then bringing our trained crew online under oversight to ensure nothing slips during the handover. The goal is continuity, not disruption.

Yes. We carry general liability and full workers’ compensation coverage for all on-site personnel. Certificates are available on request.

We operate across Alberta, British Columbia, and Ontario (and soon in other Canadian provinces), serving food processing and manufacturing facilities of all sizes, including meat and poultry, fish and seafood, fruit and vegetables, prepared foods/ready-to-eat (RTE), pet foods, specialty ingredients, bakery, and co-packer facility operations.