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(714) 630-4010

  • Home
  • About Us
  • About Termites
  • Services
    • Inspections
    • Tenting
    • Maintenance Plan
    • Construction and Repairs
  • Fumigation
    • Fumigation Process
    • Fumigation Checklist
    • Bagging Instructions
    • Fumigation Q&A's
  • Clients
  • Testimonials
  • Gallery
  • Contact Us
  • More
    • Home
    • About Us
    • About Termites
    • Services
      • Inspections
      • Tenting
      • Maintenance Plan
      • Construction and Repairs
    • Fumigation
      • Fumigation Process
      • Fumigation Checklist
      • Bagging Instructions
      • Fumigation Q&A's
    • Clients
    • Testimonials
    • Gallery
    • Contact Us

(714) 630-4010

image304

  • Home
  • About Us
  • About Termites
  • Services
  • Fumigation
  • Clients
  • Testimonials
  • Gallery
  • Contact Us

Access to property

We must have keys to the structure prior to fumigation.

Signed Occupants Notice and Disclaimer

This form must be signed and in our possession prior to the fumigation.

Food must be DOUBLE bagged or removed

This includes items in the refrigerator and freezer. Please read our bagging instructions for further information. All bags will be provided in advance.

Electricity must be ON

Fans and monitoring devices are used during the fumigation which requires the use of electricity.

House Plants must be removed

Plants left in the structure can die from exposure to the fumigant used. 

All Animals must be vacated

Indoor and/or Outdoor pets must to be taken away from the fumigated structure and boarded. This includes pet fish.



The Gas Company will be contacted by United National Exterminator on your behalf to have the gas turned off on the day of the fumigation between 7:00am - 11:30am and be scheduled for restoration between 12:00pm - 8:00pm on the day of re-entry.


Failure to comply with items listed on our checklist may result in the postponement of your fumigation.


Please contact our office at (714) 630-4010 if you have any further questions regarding the Fumigation Process.  





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