Where To Check For Water Damage In Your Restaurant

9/10/2019 (Permalink)

Damp areas are an attractive spot for a mold colony to grow, and that’s something no one wants, or needs, to see. Regular inspections of areas in your restaurant allow you to take care of issues before they can become serious.

Here are the top three areas to check regularly for water damage:

• The staff bathroom. Water is the name of the game when it comes to the bath area. Most commercial staff bathrooms are cleaned thoroughly several times a week, and these times are great for checking for leaks and damp areas. Look in the least traveled spots, such as corners of any closets, behind the toilet, under the sink. If there are any leaks in these places, they can be a danger until they are fully dry. You can invest in a dehumidifier for bathroom areas that seem to be more humid than normal. 

• The main kitchen. This area of the business sees some pretty heavy-duty usage on a daily basis. Keep an eye out for spills and leaks and clean them up immediately to ensure that they are not attracting mold spores, which are always in our air and cannot be removed. The spaces under and around the coolers and freezers are places that can be damaged by water without you noticing, so get out your flashlight and make sure you see every corner clearly.

• The dishwashing area. This area, since it often has large appliances, also has nooks and crannies that need to be checked closely. A leak behind an automatic dishwasher or under a commercial sink can create huge issues down the road. Add that to the humidity in the air and possible unseen leaks or drips, and you have a recipe for the establishment of a mold colony. Have the machinery pulled out from the wall regularly, and make sure the areas behind them are clean, dry, and disinfected. 

SERVPRO of Belle Meade/West Nashville is always here to help you with any issues related to water damage in your home or business. Large-scale cleanups after flooding and fire are our specialties, and we are mold remediation experts, too.