Wasp Control for Canvey Island Restaurants, Pubs and Commercial Premises

Sugar is the one thing a cold-drink and ice cream business can never take off the menu, so the nest has to be removed rather than the temptation.

Sugar all day long

A business selling ice cream, milkshakes, slushes and fizzy drinks has the biggest lure wasps know. Sticky cones, melted drips on the pavement, syrup bottles, empty cups left on a counter and spilled fizz all send up a scent that adult wasps follow from some distance. In August, when the colony needs sugar for the workers and the nest is at its peak, the kiosk becomes a daily target.

Customers queuing with a child holding a cone are very exposed. A wasp landing on the cone creates the sort of panic that stops people coming back. The sensible reaction is to look for the nest while managing the nuisance.

The advantage of a small operation is that you can see the problem quickly. A single kiosk has one hatch, one counter and one bin, so changes are easy to make and easy to judge. If the number of wasps drops when you tidy up but returns within an hour, you can be fairly sure they are arriving from a nest that is still active.

Serving hatches and queues

The serving hatch is where wasps and people meet, and the queue is where nerves show. Try these steps:

• keep the hatch open only as much as needed
• wipe the counter between customers and clean drips straight away
• keep syrup bottles and sauce pumps capped
• use lidded cups and straws wherever possible
• put a lidded bin near the hatch and empty it often
• wash the area around the serving window at the end of each day

These habits cut the number of wasps at the hatch. They will not remove a nest, but they take the pressure off while you arrange treatment.

Think about where customers stand while they eat. If the ice cream is eaten on a bench or wall directly beside the hatch, most wasp contact will happen there. Moving a bin a few steps away can pull the wasps away from the queue. Keep it covered, though, because an open bin simply moves the problem.

If you use a freezer or cooler to display tubs, check that lids and glass fronts are wiped on the outside as well as the inside, since melted drips run down and collect.

Cold stock and storage

Freezers and fridges are often kept in a store or lean-to behind the serving area, and these small spaces are good places for wasps to build. Look at the top corners of the storeroom, the gap between a door frame and the wall, and the area where cables or pipes enter. If you notice wasps coming and going near the freezer chest, tell the technician at booking.

Staff fetching stock should look before they reach. Do not stick a hand into a dark gap behind boxes or cups. Wasps defend a nest vigorously, and a person carrying an armful of cones is not able to defend themselves.

Some operators keep spare stock in a lean-to or shed at the back. If you do, look inside before the start of each season and check roof corners and doorframes while you are there. A nest started in spring can be well established by midsummer.

The practical route to treatment

Wasp Nest Removal Essex treats nests at homes and commercial premises, offers same-day service and is open seven days a week. The work is fully insured. The cost is a fixed £90 for a nest with one visit guaranteed, and £35 for a further nest on the same property.

Book by ringing 01245 327274 or using the online booking form on the contact page. Say that you are a food and drink business, describe where the wasps are coming from, and mention if the kiosk is a temporary or moveable unit so that the technician knows what to expect. If anyone working with you is allergic to wasp stings, say so at booking and the visit can be prioritised.

If your premises have several separate units, such as a kiosk plus a storeroom, mention that when you book. If a second nest is found on the same property, it is £35 extra.

Staff, children and stings

Children are the most likely customers to be stung because they hold food at a low level and may swat wildly. If you have a play area or tables near your hatch, keep them clear of food waste and watch for wasp activity.

If a sting happens, wash the area, remove the sting if you can see it and apply a cold pack. Treat it as urgent and call 999 for swelling of the face, lips or throat, wheezing or difficulty breathing, dizziness or a widespread rash. People who know they are allergic should speak to their GP. Keep a basic first aid kit in reach of the hatch.

Do not use any household spray at the serving window. It is unpleasant for customers and does nothing about the nest.

Staff should be told not to chase wasps with a tea towel, and not to use a fly swatter near customers. A wasp that is squashed near food can leave an unpleasant mess, and a wasp that is merely irritated may sting. A calm, slow movement away is better.

Keeping the next summer calmer

Wasps start nests from late April depending on the weather, so the best time to look for trouble is in spring. Check storage areas, the roof edge of the kiosk or building, and any bushes close to the queue. A small nest early on is a quick job. By August the nest can contain thousands of wasps, and the hatch will feel the effects.

If the same spot caught a nest this year, note it down. In Canvey Island or elsewhere, the best preparation is a short walk around the outside of the premises every couple of weeks as the weather warms.

Frequently asked questions

More wasp advice for Canvey Island