The Problem: Germs in your building cost time and money.

Germs, such as bacteria and mould, like to work in the same conditions as we do – warm, comfortable and not too dry.

They can last 24-48 hours on surfaces, during which time things like bacteria reproduce exponentially. One single cell can become more than 8 million cells in less than 24 hours.

Germs can lead to a loss of productivity from sick days, and sick employees cost time and money.

How do germs get into your building?

  • Tenants, visitors and customers bring germs into the building from day-to-day activities, and from their home, coffee run, etc.
  • Janitorial staff unknowingly spread germs surface-to-surface on cloths, mops etc.

There are a million ways that germs can come into your building. Although many microbes are a necessary part of life, the few that are bad are really bad and can cause sickness, disease and in some cases, death.

The Solution: GERMGUARD

The GERMGUARD 3 Step (Clean – Disinfect – Protect) Program offers you the opportunity to treat high-touch surfaces with our world-class antimicrobial surface treatment.

You can’t stop germs from entering your facility but you can inhibit their repopulation once they are there.

Below are the top five areas that you can treat to reduce germ populations.

Area Things to treat
Entranceways / Lobbies Couches; chairs; elevator buttons; courtesy phones; security desk; doorknobs; etc.
Retail Space Doorknobs; change rooms; debit machines; counters; shopping cart handles; etc.
Offices Cubicles – desks, computers, phones; kitchen area; waiting area; etc.
Washrooms Toilets; taps; soap and paper towel dispensers; showers; etc.
Food Courts Tables; chairs; counters; trays; vending machines; etc.

We can consult with you to decide which high-touch surfaces you wish to have treated.

Once we have determined the areas for treatment, we will thoroughly clean, disinfect and treat all high-touch building surfaces, giving up to 6 months of protection on buildings hard and porous surfaces against unwanted microorganisms.