SERVING THE FACILIT Y CLE ANING & MAINTENANCE INDUSTRY
JANUARY/FEBRUARY 2017
� BATHROOM ODOUR BLUES � LAUNDERING MICROFIBRE � VACUUM CLEANER COMPARISON
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� CONTENTS JANUARY/FEBRUARY 2017
SPOTLIGHT 10 Path to Guest Satisfaction Price of hotel cleanliness begins at front door by Mark Leahy 14 A Brush with Reality Decontamination of food industry cleaning tools a matter of hygienic design by Deb Smith
HOUSEKEEPING 18 The Purchase Decision Commercial-grade versus consumer vacuums by Marguerite Deutsch 21 Disaster Averted 10 ways to safeguard staff using cleaning chemicals by Robert Gendron
RESTROOMS COVER STORY
22 Bad Bathroom Habits Begone Strategic cleaning of restrooms pays off by Marc Fergusson
6 An Honest Living United Services Group embraces values of openness, transparency and accountability in all business operations by Clare Tattersall
24 The Battle over Hand-Drying Hygiene Paper towel trumps air dryers, study suggests by Patrick Boshell
IN EVERY ISSUE 4
Editor’s Letter Lasting Impressions
26 A Feminine Touch Handle ‘sanitary’ product waste receptacles with care by Stacey Freed & Ann Germanow
20 Expert Q+A Laundry Woes?
29 Stop the Stink Addressing odour challenges in washrooms by Jennifer Meek
30 Clean Matters King of Thrones
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/ editor’s letter /
LASTING IMPRESSIONS The start of a new year is an ideal opportunity to reflect on past achievements and establish new goals. For the Kroupas, 2017 holds special meaning. It’s a time to reminisce about their company’s 40 years of service in the cleaning industry and plan for the future to ensure United Services Group is still going strong at 50 (and beyond). Based in Brampton, Ont., the family business has grown tremendously since its humble beginnings in 1977. United is now one of the largest cleaning companies in Canada, providing janitorial and facility maintenance services to approximately 1,500 locations nationwide. You can read all about our company profile starting on page 6. From here, we turn our attention to this issue’s sector spotlight: hospitality facilities. First, we delve into hotel cleanliness and the significant role it plays in guest satisfaction. Next, we look at hygienically designed cleaning tools for the food industry. We then move on to our industry focuses: housekeeping and restrooms. We compare commercial-grade and consumer vacuums; discuss how to properly launder microfibre cloths and mop pads; provide tips to safeguard staff using cleaning chemicals; examine the importance of having a planned restroom cleaning strategy; review the hygienic efficacy of different hand-drying methods; address the safe handling of feminine hygiene waste, and how to properly clean and disinfect ‘sanitary’ disposal units; and look at the causes of malodour in restrooms and how to eliminate it. Rounding out this issue is our regular Clean Matters column. The focus is Cintas Canada’s 2016 Best Restroom contest. We recognize the winner, which captured nearly 90 per cent of the approximately 43,000 votes cast online, as well as the four other finalists. If you would like to see a topic covered in a future issue, or you are interested in participating in our Expert Q+A, please e-mail me.
Editor Clare Tattersall claret@mediaedge.ca Digital Editor Rebecca Melnyk rebeccam@mediaedge.ca Publisher Noel Masangkay noelm@mediaedge.ca Senior Designer Designer
Annette Carlucci Jennifer Carter
Production Manager Paula Miyake paulam@mediaedge.ca Sales Sean Foley seanf@mediaedge.ca
Tristan Cater tristanc@mediaedge.ca Contributing Writers
Patrick Boshell Marguerite Deutsch Marc Fergusson Stacey Freed Robert Gendron Ann Germanow Mark Leahy Jennifer Meek Deb Smith
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January/February 2017
Rogers Place scores green, sets stadium standard
Reducing maintenance costs with energy efficiency
Opening a brand new facility is no easy feat, especially one like Rogers Place. The new home of the Edmonton Oilers, which anchors a major revitalization of Edmonton’s downtown, is rolling out sustainable operations as it targets LEED Silver-certification.
Despite the challenges of working with increasing economic restraints, little changes in maintenance and operations can significantly impact the efficiency of a facility. A large portion of savings can be maximized through occupant engagement, sustainable practices and ensuring components perform at optimum level.
Selecting lighting for hazardous locations Atmospheric testing is a recommended first step when selecting explosion-proof lighting for hazardous locations, while basic knowledge of IP ratings can help facilities managers choose appropriate waterproof and submersible equipment.
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A new innovation unifies separate building systems over a secure, low-voltage IP network.
Aim to phase out dependence on HCFC-22, which has global warming potential 1,760 times greater than carbon dioxide.
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/ cover story /
AN HONEST LIVING United Services Group embraces values of openness, transparency and accountability in all business operations
by Clare Tattersall
W
hen the clock tolled midnight on Jan. 1, it ushered in a new year with wishes that it be a happy one. For many, 2017 is cause for celebration as Canada marks 150 years since Confederation — a momentous occasion being commemorated with countless events across the country. While no party will come close to the multiday birthday bash in terms of grandeur and participation, many others are being planned with the same heart and soul. At United Services Group, senior management is busy brainstorming how to best celebrate four decades in business with its dedicated team of more than 3,500 employees, and long-time partners and clients. “We are extremely thankful and grateful to our customers. United wouldn’t be where it is today without their support and trust,” says Milan Kroupa Sr., who founded the company (originally United Cleaning Services Ltd.) in Toronto in 1977, on a shoestring budget. “I started with absolutely nothing. It was just me with one truck.” Now, United is a multimillion-dollar family enterprise with a national footprint.
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Headquartered in Brampton, Ont., the single-source janitorial and facility services provider has established regional offices in Halifax, Montreal, Winnipeg and Calgary. Each day, United services more than 100 million square feet across approximately 1,500 locations. Its customers span multiple industries, including the retail, office, condominium, healthcare, education, hospitality and industrial markets, and boasts large national clients like Loblaw Companies Ltd., whose relationship with United precedes the company’s founding. Milan first connected with the grocery giant while working at Gordon A. McEachern Ltd., which, at the time, was one of the biggest janitorial service contractors in Canada. It was here, while serving as the company’s chief manager of operating systems, that Milan decided to branch out on his own, though the entrepreneurial bug had bit him at a much earlier age. STAR SEARCH
Milan was born and raised in the former Czechoslovakia, where he was set to one
/ cover story /
day inherit the family’s flour mill — a successful business his father built from the ground up. However, Milan’s dreams were dashed at the age of six when, in 1948, the property (along with the family’s sawmill) was confiscated by the occupying communist regime. “I couldn’t understand because my father had told me that one day I would get a part of that fortune,” says Milan. “He tried to explain that the situation had changed and the flour mill no longer belonged to us, but all I could do was shout, ‘Why did you give it to them? That belongs to me!’” Sadly, Milan’s father was arrested shortly thereafter on erroneous charges and jailed as a political prisoner for almost two decades. These harrowing events, along with living years under totalitarian rule, played a pivotal role in Milan’s decision to illegally flee his homeland in pursuit of a better life for his family — one where he’d be free to follow in his father’s entrepreneurial footsteps. In 1968, Milan immigrated to Canada with his new wife and three-month-old son, armed with little more than his father’s sound advice. He told Milan there are as many opportunities in life as there are stars in the sky, and the secret to success is to seize one and never let it go. Before long, Milan settled into his new hometown of Toronto, and found work as a lathe operator in a plastics factory. However, he soon found his ‘salary’ was not enough to provide for his family beyond their basic needs. To supplement his income, Milan took a second job with an office cleaning company. It’s here, while working 5 p.m. to 12 a.m. seven days a week, that he made an important discovery. “I really enjoyed cleaning,” he says with enthusiasm. “After a while, I realized cleaning offered the independence I was looking for and I might make a good business out of it.” But instead of jumping into the industry full force, Milan decided to bide his time and worked at several firms in the maintenance services sector over the course of the next nine years. Then, at age 35, he made his move.
GROWING OUT
Within a year of launching United, Milan knew he was on to something big. The company had quickly grown from one client to 30, including Loblaw, thanks in part to his golden rule, “Do to others what you would like them to do to you.” From the start, United has viewed its customers as family and treated them as such. This involves being open and honest, delivering on promises and providing a quality of service second to none. “We’ll go above and beyond for our clients,” says Milan’s youngest son, Michael, who is now the CEO after taking over the company’s reins in June 2015, when Milan retired (though he remains on as chairman of the board). The company’s unwavering commitment to putting customers’ needs first has factored enormously into United’s growth, as has its penchant for flexibility. “It was a couple existing core clients that aided in our expansion outside Ontario,” notes Michael. “As their businesses flourished, they wanted a reliable, consistent cleaning contractor that operates with integrity to grow with them to ensure the high level of service they’d become accustomed to. We were obviously all too happy to oblige.” With its move into other regions — Quebec (1998), Atlantic Canada (2005) and Western Canada (2009) — United expanded its customer base and stronghold in specific industry sectors (85 per cent of its business today is from the retail market). Soon came the desire to diversify the company’s service offerings, again at its customers’ request. While United’s core business continues to be janitorial, the company offers a bevy of facility maintenance services, including snow removal and landscaping, parking maintenance and grounds care, as well as supplementary offerings on an as-needed basis. CUSTOMERS FIRST
Last year, the company went a step further in supporting its customers’ needs with the introduction of a line of exclusive products. Of note is the Pod System, a restroom deodourizing system that United has sole rights to in Canada. Comprised of four pods, the system freshens the air with natural fragrances while eliminating odours by cleaning urinals, toilets and drainage pipes.
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“It helps remove rust, bacteria and uric acid buildup in the pipes, which is what causes the odour,” explains Michael. “This can potentially save customers plumbing costs as the system, when used over time, fully restores drainage pipes to their original state.” United happened upon the innovative system while attending a trade show in Europe. The company has made a conscious decision to seek out unique products at industry events worldwide that it can establish in Canada to add value for its customers. But before United launches a product, it’s rigorously tested by the company’s in-house research and development department. “We’re constantly investing in better products, equipment, technology and processes to offer the best possible service,” notes Michael. And it has certainly paid off. In 2016, United adopted Salesforce. The cloud-based software gathers and manages critical client information in one place, which helps every part of the business — from human resources, finance and acquisition to compliance, quality, and health and safety. It also keeps track of tasks and performance, and enables users to generate reports and dashboards to provide clients with complete transparency. Further, mobile integration allows for customer correspondence on the go, which means field operations are more productive and responsive. Around the same time, United deployed Tennant Company’s IRIS Asset Manager across more than 100 of its automatic floor scrubbers. While the software platform was originally adopted because equipment kept disappearing — the ‘smart’ technology can identify and locate missing machines thanks to geofencing — it allows United to deliver visual and measurable impacts to customers. Managers receive daily and weekly reports of scrubber usage per location, which is used to illustrate “we’re doing what we say we’re going to do,” says COO Larry Ker. “It guarantees our in-store teams are washing floors as they should,” he continues. “If a machine has not been used for the designated time frame, IRIS sends a critical e-mail alert.” In addition to establishing high-quality service, machine usage data helps ensure
/ cover story /
�
BACK ROW (LEFT TO RIGHT): MICHAEL, CEO; MILAN JR., DIRECTOR OF CORPORATE OPERATIONS, ONTARIO; AND ROBERT, CORPORATE TRAINER. FRONT ROW (LEFT TO RIGHT): KATHY, DIRECTOR OF NATIONAL SERVICES; AND MILAN SR., FOUNDER AND CHAIRMAN OF THE BOARD.
proper maintenance to prevent downtime and extend equipment life. FAMILY TIES
IRIS has proven so effective in such a short period of time that United is considering deploying the technology more broadly in its business. Future plans also include investing additional resources in the company’s condominium, office and healthcare cleaning divisions to increase its share in these markets. There’s even talk of possibly expanding into the U.S. In the short-term, United is focused on
its 40th anniversary party, which is slated for June. Not only will it be a celebration of this major milestone; it will be a day of great pride for Milan who launched the business to provide for his family — then, now and always. All of his children are involved in the company, having worked their way up from the bottom into senior management roles. Along with Michael, Milan’s eldest son, Milan Jr., is director of corporate operations in Ontario. His daughter, Kathy, is director of national services, and Robert is the company’s corporate
trainer. Even his eldest grandchild, Mike, is involved in the family business, working as a junior business analyst. It’s expected that others will follow-suit in due course, and eventually United will transition to third generation ownership. “I used to think it would be nice if my children were able to continue what I started,” says Milan, recalling what happened to his father’s properties/ businesses when he was a child. “I’m so happy that I was able to complete that cycle and United will live on — and get even bigger and better with time.” / www.REMInetwork.com / 9
PATH TO GUEST SATISFACTION Price of hotel cleanliness begins at front door by Mark Leahy
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/ spotlight /
I
n the hospitality industry, a good first impression is key to a successful business. When potential guests walk into a hotel and see visible dirt, disheveled employees or smell a foul odour, they are likely to find lodging elsewhere. Since there’s no second chance to make a first (and lasting) impression, it’s important to implement a cleaning plan that focuses on every aspect of a guest’s stay. From the entranceway to the guest room to employee appearance, there are numerous elements hotel management can focus on to ensure a positive guest experience, which is the most important factor in securing repeat stays.
ROLL OUT THE WELCOME MAT
A good first impression starts at the front door. When entering a hotel, the first things guests often notice are the floors, lobby and employees. Entryway floors as well as common area floors, such as hallways, should be clean at all times. If a hotel-wide floor care program isn’t yet in place, it’s essential to develop one. Whether floors are hard surface or carpeted, the floor care program should include mats, spot cleaning, daily full cleaning and intermittent deep cleans. To maintain the cleanliness of entryway floors, utilize floor mats both inside and outside front doors. Mats trap the bulk of dirt and moisture, preventing it from being tracked into building entrances and lobbies, and can help reduce the formation of puddles. Cleaning staff should spot clean regularly throughout the day to ensure floors and
entrance mats are clean, spill-free and dry from tracked-in moisture. Floors should also be wet mopped or vacuumed at certain intervals throughout the day to remove soil and other particulates. In addition, since neither method can remove all contaminants that build up over time, hard and soft surface floors in entryways should be deep cleaned. This can significantly improve the overall cleanliness and appearance of a hotel, thereby increasing guest satisfaction. After a deep clean, grout is transformed back to its original colour, and tile and carpeting appear like new. As well, the service eliminates odourcausing contaminants, such as smoke, organic matter, oil or residue from spilled liquids, and removes bacteria and dirt from areas that mops and vacuums can’t reach. With the right equipment and professionals, the service can also be used to restore curtains and upholstery so that all hotel textiles look and smell new. In order to maintain a high-level of clean, deep cleans should be scheduled periodically. The frequency will depend on the amount of hotel foot traffic and desired level of clean. In addition to the cleanliness of the entryway and floors, the appearance of the hotel lobby and front desk area is essential to obtaining a positive first impression. Ensure common area light fixtures, mirrors, decorations, windows, doors, tables and countertops, such as the check-in desk, are free of fingerprints and dust by wiping them down routinely. Also, examine walls and window coverings such as drapes, curtains and blinds to ensure they are clean and free of blemishes or markings. www.REMInetwork.com / 11
> SOCIAL MEDIA COLUMN SPONSORED BY MEDIAEDGE
Your social media starting point By Steven Chester Perhaps you’ve finally decided that “now’s the time” to get started on social, or maybe you’re cringing at the thought of logging in to your Twitter account that hasn’t been touched in months. If this is the place you’re in, it’s time to reassess what your social media goals are and get yourself to your social media starting point. Your goals could be just one or all of the below. In the case of the latter, take the time to rank the order of importance of each. • Building your brand: Are you looking to develop new relationships? Then it’s time to listen to what others are saying, craft messages designed to inform, entertain and captivate your audience. • Increasing website traffic: Have great content to share? Craft some meaningful messages to drive traffic to your content pages. • Customer support and outreach: Your customer demographic is changing, and so are their communication needs. You’ll need a space to answer questions and gather feedback for your company. • Sales leads: Yes, you can sell on social. In fact, if you’re not doing it, your competitor more than likely has the jump on you. LinkedIn, for example, is an incredible way to gather contacts and expand your reach through secondary connections. Next up, we’ll talk about outreach. Hint: You’re nowhere near ready to craft that first post.
Steven Chester is the Digital Media Director of MediaEdge Communications. With 15 years’ experience in cross-platform communications, Steven helps companies expand their reach through social media and other digital initiatives. To contact him directly, email gosocial@mediaedge.ca or call 416.512.8686 x224.
Employee appearance factors into perception of a hotel. As a likely first point of contact for guests, make sure employees are outfitted with a well-designed apparel program that reflects the hotel’s brand and portrays a professional image. Uniforms also provide a layer of security for guests, making employees identifiable and distinguishing them from other patrons. ROOM SERVICE LIKE NO OTHER
After establishing a positive first impression at check-in, it is critical to ensure a clean and odour-free guest room. Even the best amenities won’t build guest satisfaction if mascara is found on a pillowcase or the carpet smells. Guests should always be met with fresh linens, spot-free carpets, clean restrooms and a pleasant scent when they enter their room. Guest rooms are often cleaned at the surface level — rooms are vacuumed and dusted, for example — by housekeeping staff. However, to keep a hotel in a higher state of cleanliness, regular professional deep cleaning is necessary. This typically involves temporarily taking a room out of commission and thoroughly cleaning its air conditioning (A/C) units, carpets and restrooms to a more exacting standard. Time and equipment constraints often mean A/C deep cleaning is overlooked. Housekeeping and maintenance staff usually only clean the surface of an A/C unit, leaving the concealed coils and base pan to clog with dust, debris, mould, mildew and other harmful bacteria. This leads to an unpleasant odour and noise when left untreated, negatively impacting guest satisfaction. A 2012 Harris Interactive survey found 90 per cent of U.S. adults would never re-book at a hotel with an unpleasant odour. Deep cleaning A/C units includes sanitation, application of mould prevention strategies as well as coil cleaning, pan cleaning, drain line treatment, disinfection and recontamination treatments. By properly deep cleaning A/C units, hotels can remove unpleasant odours and improve indoor air quality for guests and employees. Enlisting the help of a service provider is
generally ideal as trained professionals are equipped with specialized tools and can clean the units faster and more effectively, reducing room downtime and lost revenue. In most hotels, in-house floor cleaning methods consist of shampooers, walk-behinds, bonnet cleaning and other processes. However, these methods only clean the top one-third of the carpet and can lead to residue buildup because of the lack of extraction. Performing periodic professional deep cleans on guest room carpets is key to removing this buildup as well as preventing carpet odours. Employ a deep cleaning provider with services that are platinum-certified by the Carpet and Rug Institute (CRI) and that use a combination of high-pressure steam, agitation, chemicals, dwell time and extraction to remove dirt, break down buildup and remove all dry particulate soil and residue left behind by conventional methods. A hotel room’s restroom can help or hinder guest satisfaction depending on its level of cleanliness. If the restroom is visibly dirty, has broken fixtures, lacks amenities or has a persistent foul smell, the guest satisfaction rating will drop dramatically. One of the key components of restroom maintenance is ensuring that it’s always stocked. Make sure guest restrooms have enough soap, hand towels, toilet paper and shower products to keep guests satisfied throughout their entire stay. Visual cleanliness is also an important factor in restroom satisfaction. Make sure housekeeping staff cleans the mirror, countertop, toilet, shower and floors thoroughly between guest stays. It’s important to ensure staff is equipped with the tools necessary to do the job properly. This includes colourcoded microfibre wipes and the proper cleaning chemicals. Periodic deep cleans can help combat stubborn soap scum, water marks, mildew and other odour-causing buildup in showers, sinks and floors. Restroom deep cleans sanitize and remove lingering bacteria on walls, toilets, sinks and mirrors using a disinfectant, followed by a fresh water rinse and extraction to thoroughly remove contaminants. /
Mark Leahy is senior marketing manager of hospitality at Cintas. He has more than 16 years of industry experience working with the hospitality industry.
A BRUSH WITH REALITY Decontamination of food industry cleaning tools a matter of hygienic design by Deb Smith
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/ spotlight /
T
he importance of using hygienically designed cleaning tools has recently been recognized by the British Retail Consortium. But what does hygienically designed mean? The hygienic design of something is related to how easy it is to clean. It can also relate to the materials it is made of. According to the European Hygienic Engineering Design Group (EHEDG), cleaning tools should be free of crevices and contamination traps; easy to clean and dry; made of food safe materials; well-constructed and non-absorbent; appropriately temperature and chemical-resistant; and have a smooth surface finish.
HYGIENE MATTERS
Thanks to organizations like EHEDG, many food manufacturers already appreciate the benefits of using hygienically designed production equipment as it is quicker and easier to clean, and it minimizes the risk of product contamination by microbes, allergens and foreign bodies. This, in turn, maximizes food safety and quality, reduces the risk of expensive product rejection and recall, and minimizes food waste. However, when it comes to the tools used to clean the food production environment and equipment, very few are developed with good hygienic design in mind.
Due to the way in which cleaning tools are often used — for example, over large surface areas — they are capable of collecting and subsequently spreading contamination. While there may be an expectation that any contamination collected by the cleaning tools is later removed as part of the cleaning process, a study by Campden BRI, Britain’s largest independent organization and validation body supporting the food and drinks industry worldwide, found that 47 per cent of the cleaning tools investigated were contaminated with listeria. It was not clear whether this was due to poor cleaning of the tools, poor hygienic design or both. Another study found that much of the cleaning tools currently used in the food industry are difficult to clean due to poor hygienic design and therefore are a major source of contamination. The hygienic design of brushware poses a particular challenge. The most commonly constructed method for brushes and brooms currently involves the drilling of holes into a solid plastic block and then stapling tightly packed bristles into the holes. This creates possible dirt traps both within the holes
and between the bristles. Other brushware manufacturing techniques do exist — for example, fused bristle and resin set — but all were shown to have hygienic design issues. DIVINE DESIGN
Recently, a new food industry brushware option has been developed to diminish the risk of contamination from trapped food, microbes and moisture, and reduce bristle loss. Its fully moulded construction eliminates the need for drilled holes, staples and resin, thus minimizing the presence of crevices where contamination can be trapped. Additionally, the brushware’s smooth surface finish with no acute internal angles aids in cleanability, while its unique construction enables every bristle to be individually fixed so that the loss of one bristle does not affect the security of others in the bundle. This minimizes the risk of bristle loss and therefore of foreign body contamination. The brushware also has a unique bristle pattern designed to improve the functionality and cleanability of each brush type, and is made entirely of recyclable materials that are compliant with European Union and U.S. Food and Drug Administration regulations. /
Deb Smith is the global hygiene specialist at Vikan, one of the world’s leading manufacturers of maximum hygiene cleaning implements. Deb has more than 30 years of food safety/research training and experience. She can be reached at dsmith@vikan.com.
www.REMInetwork.com / 15
MAY 9 & 10, 2017 THE ENERCARE CENTRE TORONTO, ON
Meet NHL Alumni • Cocktail Events • Innovation Centre • Certification Programs • Edu
The meeting place to showcase innovative, healthy cleaning concepts, products & solutions!
CanClean 2017 allows you to display your products to key buyers and decision-makers, and meet your target audience face-to-face. The trade exposition puts your firm in the spotlight to introduce and promote your product and service offerings. Additionally, CanClean 2017 will include an outstanding educational seminar line-up all geared to attract key decision-makers in the healthcare, property management and education sectors. We expect to see participation from other industry groups such as property managers, education, health care, manufacturing, food service, government, hospitality, pest control and many more. Be part of the largest collection of sanitary supply products and services in one place in Canada!
TRADE SHOW HOURS
Tuesday, May 9: 10am – 5pm Wednesday, May 10: 10am – 3:30pm
ucational Opportunities • Infection Prevention Strategies • Healthy & Safety Awareness
We are delighted to be introducing a number of new initiatives in 2017... LOCATION
GOURMET FOOD AND COCKTAIL EVENTS
CanClean 2017 will once again return to the Exhibition Grounds in Toronto, being housed in the Enercare Convention Centre, one of Canada’s largest and most environmentallyresponsible convention centres.
CanClean 2017 will feature both on-site and off-site gourmet food and cocktail events to make this the show to savour.
EXPANDED BOOTH SPACE
Complimentary speakers and certification opportunities abound at CanClean 2017.
Will be limited to manufacturers and wholesalers, with the support of distributor representatives.
INNOVATION AND APPLICATION CENTRE The Innovation and Application Centre will showcase new efficiency opportunities for consumers.
PRESENTATION AND EDUCATION
SAMPLE GIFT BAGS Consumers will receive complimentary gift bags (valued at over $100), featuring some of the best products available today.
THE PURCHASE DECISION Commercial-grade versus consumer vacuums by Marguerite Deutsch
A
t least one-fifth of sales in the portable automated equipment cleaning market are associated with household vacuums, according to a 2015 study by the Freedonia Group on janitorial equipment and supplies. For the average cleaning professional, buying a consumer vacuum may seem more convenient and cheaper. Most operate on tight budgets and experience high employee turnover so investing in complicated cleaning equipment that costs several hundreds of dollars does not seem ideal. However, while the upfront cost is higher for commercialgrade equipment, it more than pays for
itself. These products are developed with the commercial user in mind. The quality of the components, grade of materials, power and life expectancy of the equipment are all superior to a household unit. Consumer machines are used four or more hours per day as opposed to 20 minutes per week for the average consumer vacuum so they need to be able to withstand the abuse of commercial cleaning. For this reason, these units are purposely more durable. The plastics used are made to stand up to constant abuse, misuse and high turnover. Further, the motors and parts have a much longer lifespan than a typical residential
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vacuum, thus there is no need for frequent repair or replacement. As a result, they are ultimately less expensive to use and maintain in the long-term. As well, commercial unit manufacturers and distributors provide a level of customer service and technical support that isn’t available with residential models. Most have a dedicated customer service team and longer warranties than consumer products. They also often carry readily available replacement parts, which means reduced downtime for the cleaning professional, whereas consumer vacuums’ replacement parts are typically difficult to find. Some manufacturers
/ housekeeping /
Consumer machines are used four or more hours per day as opposed to 20 minutes per week for the average consumer vacuum so they need to be able to withstand the abuse of commercial cleaning. even offer replacement units to cleaning professionals while their commercial unit is being repaired. Performance of commercial products is also superior to household units. Commercial-grade vacuums are built for deep cleaning of carpets and hard surfaces. They are more powerful than a traditional residential vacuum, boasting stronger air flow, agitation and suction rates to better clean heavily soiled carpets. Many manufacturers of commercialgrade products offer a variety of equipment that meet the various needs of customers.
From large heavy-duty vacuums, backpack units that can be worn on the shoulders, quieter models desired for day cleaning to small area high-traffic focused equipment, there is a vacuum designed for every user and cleaning need. The result is employees who are empowered to create a cleaner, healthier environment for colleagues and building occupants. /
FAST FACT Cordless commercial vacuums have a longer run time than household units, which impacts productivity. Cordless commercial backpack units, for example, can clean three times more space in the same amount of time as their corded backpack counterparts, according to the International Sanitary Supply Association (ISSA).
Marguerite Deutsch is senior product marketing manager, commercial cleaning, at TTI Floor Care North America. The company’s surface care products are designed to help improve productivity and cleaning performance.
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LAUNDRY WOES? Q+A: Best practices for washing, drying microfibre
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icrofibre cleaning tools continue to grow in popularity thanks to the material’s wide range of advantages over ordinary textiles. Those benefits, however, only last as long as it’s correctly cared for. Here, Dave Rotman of Canadian Linen and Uniform Service discusses how to properly launder microfibre cloths and mop pads to maximize its long lifespan. How often should microfibre cloths and mop pads be laundered?
As frequently as necessary. At a minimum, cloths and mop pads should be rotated weekly, based on typical cleaning applications. What’s the best way to clean microfibre?
Microfibre should be sorted by item and soil content, and then washed and dried separately from other fabrics to avoid lint pick-up. Recommended wash temperature is 140 F. Use a high-quality surfactant with
moderate alkalinity. More detergent is typically needed when washing microfibre, resulting in a higher cost-to-wash ratio. Since microfibre is lighter and less absorbent than cotton, it has a lower soil factor. As a result, it takes less washer capacity (125 per cent versus 150 per cent) to yield the same 100 per cent clean weight. Wash time is similar to cotton (approximately 40 to 70 minutes), depending on the items and soil content. Unlike cotton, though, fabric softener is not necessary with microfibre. Microfibre should be dried at a lower temperature than cotton. It dries faster than the natural fibre, in approximately 60 per cent of the time. Microfibre should be immediately removed from the dryer when the cycle is complete. Prolonged exposure to heat can damage the fibres. What can damage microfibre?
High active alkalinity. This means heavily soiled items like bar towels may be difficult to clean since high levels of alkali improve the cleaning power of detergent.
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Over-drying can also damage microfibre. Much care must be taken during this process as the material may scorch. How can you tell microfibre has been damaged?
Very similar to cotton, microfibre can randomly fray and develop localized holes during the laundering process. Brown or yellow discolouring or staining may also occur if the material has scorched. Are there any other laundering protocols that should be followed?
It’s important to always follow the laundering instructions provided by the manufacturer. However, for best results and to extend microfibre’s useful life, it’s advisable to enlist a professional textile cleaning company. The service provider will not only ensure all products are washed and dried to the manufacturer’s specifications, but will do so at a lower cost and in a way that is less impactful on the environment than laundering microfibre in-house. /
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DISASTER AVERTED 10 ways to safeguard staff using cleaning chemicals by Robert Gendron
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ost cleaning chemicals, both conventional and green-certified, are relatively safe when handled properly. Incorrect storage and use, however, can result in dire consequences. To promote worker safety, it’s advisable to adopt a cleaning chemical safety program. This 10-step measure will go a long way to reducing the risk of accidents.
1 Make a list of cleaning chemicals used and stored on-site. Invariably, there will be chemicals that are no longer in use or used infrequently. It’s important to include all on the list. 2 For each chemical, document the number of gallons (and multi-gallons) in storage, the exact storage location and any special storage instructions (for example, the chemical should be stored away from direct sunlight). Clearly label these directives on the container. 3 Keep all stored cleaning chemicals in their original containers on shelves, not the floor. Further, never mix chemicals, even if used for the same purpose.
4 Develop a storage shelving system based on chemical use. Place a safety data sheet (SDS) and a material safety data sheet (MSDS) for
each cleaning chemical on their respective shelf. Making this information readily accessible will save workers time in an emergency.
5 Ensure the janitor’s closet is wellventilated and chemicals are stored away from HVAC intake vents. This will help prevent fumes from spreading to other areas of a facility. As well, the janitor’s closet should be well-lit and clean to minimize the risk of a cleaner picking the wrong chemical for use. 6 Train staff on the proper use of cleaning chemicals. 7 Safely dispose of chemicals that have not been used in more than a year or if unable to identify with absolute accuracy a container’s contents. 8 Always use an automatic dilution system and dilute chemicals per manufacturer’s instructions. This not only ensures accurate dilution but eliminates the potential for chemical contact with cleaning staff.
9 Cleaners must always wear chemicalresistant gloves and proper eye gear when working with chemicals. Gloves should fit over the hand and up the arm to the elbow for added protection. Eye gear should be indirectly vented or nonvented to help prevent droplets of cleaning solution from entering the eye if an accident occurs. 10 Educate cleaning staff on ‘signal words’ found on labels so they understand what they mean. For instance, ‘caution’ indicates there is little possibility of injury if the product is used properly; ‘warning’ signals there is potential for injury if the product is misused; and ‘danger’ means the product may cause permanent injury if misused, even death. As an added precaution, affix colour coded labels to products to visually alert staff to the level of safety required. For example, yellow for ‘caution,’ blue for ‘warning,’ red for ‘danger,’ and green for ‘review safety and product instructions’ prior to chemical use. /
Robert Gendron is territory manager, Quebec, at Avmor Ltd., a Canadian cleaning chemical manufacturer. www.REMInetwork.com / 21
BAD BATHROOM HABITS BEGONE Strategic cleaning of restrooms pays off by Marc Fergusson
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hen it comes to cleaning restrooms, many janitorial workers simply develop their own system over time. Unfortunately, the system is not necessarily based on it being the most efficient way to clean restrooms; rather, it is often the way the cleaning worker is used to doing the job. Essentially, this means it is a habit. Relying on habit to clean restrooms can be problematic. Restrooms can be one of the most timeconsuming cleaning tasks in a commercial facility. If a restroom has three sinks, four toilets and four urinals, for example, these fixtures will take at least 33 minutes to clean — approximately three minutes each — based on cleaning studies conducted by the International Sanitary Supply Association (ISSA). Add to that trash removal and the cleaning of floors, high touch point areas and mirrors, and that one restroom will take one janitorial worker 45 minutes to an hour to clean.
Time is not the only issue. Cleaning restrooms by habit does not ensure the health of janitorial staff and patrons. There was a time when wearing gloves was not required to clean restrooms. Today, with increased concerns about germs and bacteria in public restrooms, a cleaning worker that is not wearing gloves — out of habit — is putting their health as well as the health of others at risk. Similarly, cleaning workers must pay more attention to areas of a restroom that might harbour germs and bacteria. For instance, cleaning high touch point areas like door handles, dispenser controls and light switches was not a major concern 30 years ago. Having a cleaning habit also does not always ensure all areas of a restroom are cleaned. When people do something out of habit, they often develop shortcuts to finish the job faster. What starts as one timesaver tends to lead to further shortcuts. In no time, too many areas of the restroom are not cleaned frequently enough or are overlooked altogether.
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THE LOGICAL APPROACH
In order to clean restrooms in the shortest amount of time and as thoroughly and effectively as possible, janitorial workers need a planned cleaning strategy. The concept of having a strategy for cleaning is not new. In fact, several have been developed over the years. For instance, more than a decade ago, a custodial worker incorporated the best of what is known as zone cleaning (where one person alone cleans a specific area) and group cleaning (where a group of people work together to perform several cleaning tasks in the same area of a building). The system he created helped speed up the cleaning process and resulted in more effective cleaning. This cleaning strategy has many facets. The gist of it is to clean in a specific, predetermined order. For instance, in a classroom or office, doors are locked first to help prevent interruptions. Cleaning proceeds from the doorway inward and begins with cleaning and
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sanitizing all desks and counters. Trash is then collected, followed by vacuuming of all carpeted areas. All hard surface floors are vacuumed or dust mopped, and damp mopped as needed or scheduled. Detailed or specialized cleaning tasks are then performed. These include areas that do not need to be cleaned every visit but must be cleaned on an ongoing basis. Once complete, room cleanliness is inspected, lights turned off and doors unlocked. While a cleaning worker can make changes to this system — for instance, taking out the trash before vacuuming — the essence is to clean using a structured, planned approach, with steps logically following on from one another. This brings order to cleaning and, along with it, cleaning consistency. It ensures every task is performed as and when needed, which enhances cleaning effectiveness. A NEW ORDER
Applying a variation of this system to the cleaning of restrooms — often the ‘complaint centre’ of most facilities — would have a big impact since they are one of the most
laborious areas of a building to clean. While there is no reason to lock the doors of the restroom, if even possible, a safety cone should be placed in front of the doorway for the safety of patrons and to indicate the restroom is being cleaned. The cone should be left there for approximately 30 minutes after cleaning is complete to ensure all areas are dry. To begin the cleaning process, collect and remove trash. Then clean high areas, such as partition tops, tops of walls and ceilings (when required every two to three months), followed by low areas like fixtures, counters and floors. Moving from the back of the restroom toward the front (door), clean items like light switches, window ledges and doorknobs (last). Specialized tasks, such as the deep cleaning of tiles and grout on wall surfaces, should be scheduled periodically.
TOOLS OF THE TRADE
In most cases, restrooms are cleaned using tools such as cloths, sprayers, mops and buckets. However, to reduce time and foster cleaning consistency, these tools may not be the best option Instead, what ISSA refers to as ‘no-touch’ or spray-and-vac cleaning equipment may be preferable. With these systems, cleaning solutions are applied to all surfaces using the machine. The same areas are then rinsed with the machine, and all moisture and soils vacuumed up. ISSA reports these systems can reduce cleaning times by as much as two-thirds. Employing the top-down, back-to-front cleaning approach helps ensure all areas of the restroom are cleaned per schedule and with consistency. Using the no-touch cleaning system means the restroom has been hygienically cleaned as well. /
Marc Fergusson is the international business development manager for Kaivac, manufacturer of the No-Touch Cleaning and OmniFlex Crossover Cleaning systems.
THE DIRT ON
RESTROOMS Almost 70 per cent of Americans have encountered an unpleasant experience in a public restroom due to poor conditions — a 20 per cent increase since 2012, according to a recent study conducted by Bradley Corp. Chief restroom grievances include empty or jammed toilet paper and paper towel dispensers; clogged or unflushed toilets; partition doors that don’t latch closed; unpleasant odours; and an overall dirty, unkempt or old appearance. The study also found a vast majority of respondents (92 per cent) felt a business that provides high-quality goods or services should have an equally high-quality restroom. Additionally, half stated a restroom’s condition is a reflection of how that business values its customers. Fifty-six per cent said that if they encountered an unclean or unpleasant restroom, they either would not return to that business or would think twice about doing so. Bradely Corp., a manufacturer of commercial restroom products, queried more than 1,000 American adults online between Dec. 12-15, 2016, about their hygiene experience in public restrooms as part of its eighth annual handwashing survey.
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THE BATTLE OVER HAND-DRYING HYGIENE Paper towel trumps air dryers, study suggests by Patrick Boshell
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t is estimated that 80 per cent of common infectious diseases are transmitted by hands. Proper handwashing has been touted as the best way to curb the spread of contagious germs; however, drying of hands is also important since the transmission of bacteria is more likely to occur from wet skin than from dry skin. But are all hand-drying methods created equal?
THE BIG QUESTION
A hygienic efficacy study of different handdrying methods, led by researchers at the University of Queensland in Brisbane, Australia, put this question to the test.
Scientists reviewed 12 independent studies comparing paper towels, cloth towels and air dryers. Hand-drying effectiveness included the speed of drying, degree of dryness, effective removal of bacteria and prevention of cross-contamination. The study revealed, from a hygiene viewpoint, paper towels are superior to air dryers, and drying hands thoroughly with single-use, disposable paper towels is the preferred method of hand-drying. It concluded by recommending the provision of paper towels as a means of improving hand hygiene adherence. When it came to drying efficiency, for example, the results indicated residual
24 / FACILITY CLEANING & MAINTENANCE / JANUARY/FEBRUARY 2017
water was more efficiently removed from the hands by cloth or paper towels. In fact, with just 10 seconds of drying with a singleuse towel, residual water on the hands was reduced to four per cent. This dropped to one per cent with 15 seconds of drying. Air dryers were much slower and required 45 seconds to reduce the residual water to three per cent. The bottom line: Paper towels can generally achieve 90 per cent or more dryness with normal use. The effectiveness of the removal of bacteria was measured by assessing changes in the number of bacteria on the hands before and after the use of paper towels and air dryers. Finger pads were sampled by
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contact plates, and the palms were sampled by swabbing and inoculation of agar plates. The study found that paper towels reduced the number of all types of bacteria on washed hands and air dryers were the least effective method of removing bacteria. Many studies have determined that friction is the key component in handdrying as it helps to remove contamination. Microbiological testing of paper towels after use demonstrates that many bacteria are transferred from hands to paper towels. DIRTY TRUTH
Evidence also suggests that air dryers may actually be responsible for spreading germs. Every time a toilet is flushed, a fine aerosol mist can be sprayed into the air. This mist may contain many types of fecal bacteria that can cause diseases. Air movement can encourage the dispersal and transmission of bacteria, and increase the chance of cross-contamination. Restroom air dryers are often contaminated and can emit bacteria in their airflow. As a result, there is the potential risk that a person
standing in front of an air dryer may acquire bacteria dispersed into the air current. The bacteria may be inhaled or deposited on skin or clothes, making the person a potential mobile source of infection. PEOPLE’S CHOICE
The study further revealed users have a strong preference for using paper towels and that hand hygiene adherence may possibly decrease if paper towels are not available in restrooms. Also, air dryers allow for only one user at a time, with each person taking up to one minute to dry their hands. This is not convenient and often leads to avoidance or incomplete drying. Several studies have indicated that, on average, people spend just 22.5 seconds drying hands using an air dryer, and 41 per cent simply wipe their hands unhygienically on their clothes. /
THE ‘GREEN’
FAC TOR
Both paper towel and air dryers carry an ecological cost, but which has less of an impact on the environment? Research comparing these two handdrying methods has concluded that electric air dryers have a slight advantage when you factor in the energy required to manufacture, transport and recycle paper towel, chemicals employed in production, number of trees cut down each year to create the paper product and the waste that accumulates in landfills at the end of its useful life.
Patrick Boshell is the Canadian director of marketing at Deb Group, the world’s leading skin care company for the workplace. Deb provides dedicated skin care programs for a wide range of industries and organizations that value their employee health and customer well-being.
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A FEMININE TOUCH Handle ‘sanitary’ product waste receptacles with care by Stacey Freed & Ann Germanow
26 / FACILITY CLEANING & MAINTENANCE / JANUARY/FEBRUARY 2017
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ommonly found in women’s restrooms, feminine hygiene waste receptacles are surprisingly not so sanitary. The metal or plastic hinged waste container mounted or built into the stall partition is often the number one contaminated spot in the ladies’ room. Despite established routine cleaning practices in Canada and the U.S., ‘sanitary’ disposal units for soiled feminine care products are generally not cleaned and disinfected properly or regularly. As a result, restroom users and janitorial staff may be exposed daily to potentially harmful germs and blood-borne pathogens, like Hepatitis B and C, as well as offensive odours and an unsightly mess. KNOWING RIGHT FROM WRONG
The health and safety of maintenance personnel, cleaning staff and any employees whose regular work responsibilities include emptying the stalls’ feminine hygiene waste disposal units is particularly at risk because their jobs bring them into direct contact with objects and surfaces that may contain blood or other potentially infectious materials. Proper training of these employees is therefore necessary, says Darrel Hicks, a
leading infection control expert in the U.S. “Everything is potentially infectious. Just because it’s not visible doesn’t mean there isn’t something on that surface.” One way that cleaners can go wrong in the restroom is spraying disinfectant on an area without pre-cleaning it. A disinfectant won’t be as effective if it’s burdened by having to work its way through surface soil before actually doing its main job. Disinfectants are only rated with a five per cent soil load. If cleaning staff can first remove 95 to 98 per cent of soil from a surface with a disposable cloth and general purpose cleaner, then the disinfectant has a better chance of working properly, says Hicks. Once an area is pre-cleaned, a disinfectant should be applied. This includes quaternary ammonium compounds and bleach. After application, the area should be allowed to air dry, which takes 60 to 90 seconds, according to the U.S. Centers for Disease Control and Infection (CDC). Environmental Protection Agency (EPA)-regulated product labels often mandate a 10-minute dwell time for disinfectants but this could be an overprecaution assuming that users are not precleaning. Even so, Hicks says the science isn’t
there to support the long dwell time, citing at least 14 studies show disinfectant does its best job in the first 60 seconds. However, until such time as cleaning and disinfecting protocols are consistently adhered to, it’s important to follow the manufacturer’s label, which is, in essence, a legal document. ONE STEP AT A TIME
International Sanitary Supply Association (ISSA)-approved guidelines, developed by industry experts, describe best practices for the cleaning of feminine care waste receptacles. Protective gloves should be worn for each step to ensure worker safety. To begin, empty feminine hygiene waste receptacle contents by removing the liner bag, sealing it and placing it in a lined cleaning cart, trash receptacle or lined trash pickup container. Use extra caution when handling the liner, which may contain sharps such as needles. Visually inspect the inside of the receptacle. Carefully remove any debris remaining on the bottom and discard it in the trash. If there is evidence of sharps or a pool of liquid, a supervisor should be immediately contacted. www.REMInetwork.com / 27
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If cleaning staff can first remove 95 to 98 per cent of soil from a surface with a disposable cloth and general purpose cleaner, then the disinfectant has a better chance of working properly.
Clean and wash the receptacle thoroughly before disinfecting it. To properly disinfect, apply (via disposable wipes or a spray bottle) an EPA-registered hospital-grade disinfectant cleaner to the interior and exterior of the receptacle, including the lid, even when there is no visible soiling. In order to be effective, follow the recommended dwell time on the manufacturer’s product label. Only use paper towel or other disposable wipes to dry the receptacle surface. Discard when saturated.
Line the clean receptacle with one bag that will completely cover the inside surface and totally enclose discarded sanitary products. This protects janitorial staff from coming into direct contact with materials
containing blood or body fluids. Check the dimensions of the disposal unit to choose the correct size bags. The liner bag should reach all the way around the sides and the bottom of the receptacle. Use one liner bag only; do not place multiple waxed paper bags in the receptacle. Carefully handle the filled trash disposal container as sharps and blood-borne pathogens may be present. Do not sort through or compress trash, even with gloved hands. Inspect the receptacle to ensure visible and hygienic cleaning standards are met. Adenosine triphosphate (ATP) testing can verify organic soil has been removed. /
Stacey Freed is a freelance writer and Ann Germanow is founder and CEO of The Scensible Source Co. The company provides innovative products for the safe and sanitary disposal of pads and tampons, which are exclusively distributed by Hospeco for the away-from-home restroom market.
GOVERNMENT
STANDARDS
Professional Skin Care and Restroom Hand Hygiene Solutions
The Canadian Centre for Occupational Health and Safety (CCOHS) has established ‘routine practices,’ which are a set of infection control strategies and standards designed to protect workers from exposure to potential sources of infectious diseases. Routine practices were created on the premise that blood and other body fluids (including items soiled with body fluids) are potentially infectious. The guidelines that cover cleaning and sanitation activities in schools and other workplaces do not specifically address discarded feminine hygiene items; however, they do emphasize special precautions in handling objects or materials that may be contaminated with blood and body fluids. The U.S. Occupational Safety and Health Administration’s (OSHA) blood-borne pathogen standard does not generally consider discarded feminine hygiene products to fall within the definition of regulated waste. The intended function of products such as sanitary pads and tampons is to absorb and contain blood. But OSHA expects feminine hygiene products to be discarded into waste containers that are properly lined with bags to conceal the waste. These bags should protect employees from physical contact with the contents.
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2017-01-20 11:17 AM
STOP THE STINK Addressing odour challenges in washrooms by Jennifer Meek
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egardless of facility type, keeping restrooms odour-free is a common challenge. A variety of factors can impact washroom smells, including the age of the restroom, type and amount of ventilation, temperature, and cleaning frequency, processes and products used. Since structural components are more difficult to change, proper cleaning is the best way to keep restroom odours under control. ROOT OF THE PROBLEM
Identifying the cause of the malodour is the first step in any successful restroom cleaning program, closely followed by removal of the source. In most cases, urine is the culprit, which becomes a feeding ground for bacteria. The bacteria rapidly grow as the urine changes from acid to alkaline salts. The alkaline salts attract more moisture, which allows the bacterial growth process to renew and causes a stronger odour until the bacteria is destroyed. Odour-causing uric salts lurk in many areas of a restroom, including in and around toilets and urinals, on tile surfaces, grout lines, walls and ceilings, and even in drains. THE ENZYME CURE
Fragrance or an odour-control system can be used to mask the stink; however, these
products only provide a temporary fix. They do not address the root cause of the unpleasant scent. As a result, the malodour will remain or even become worse with time. Bio-enzymatic cleaners, on the other hand, eliminate the bacteria food source and neutralize existing odours. They are specially formulated with non-pathogenic bacteria that produce enzymes (a type of protein that breaks complex molecules into smaller pieces), ‘good’ bacteria that allows them to break down soils, an odour neutralizer or counteractant and traditional chemistries that help saturate surfaces. Together, these components essentially eat and digest chemical and organic waste found on tile, grout, carpet and other fabrics as well as in drains. This process is often referred to as bacterial digestion. What’s more, bio-enzymatic cleaners continue to work as much as 80 hours after they have been applied to surfaces. This is especially effective when cleaning heavily soiled tile and grout. The grout can become cleaner even two or three days after application. An added bonus is odour relief. When bio-enzy-
matic cleaners are applied to these soiled areas, the organic waste becomes ‘food’ for the bacteria, which consumes it. Resultantly, surface odours are immediately eliminated. With regular product use, deeply embedded odours will diminish over time. NIX THE MIX
Bio-enzymatic cleaners are often considered safer for the environment and human health than other cleaning products because they harness the power of cleaning chemistry with naturally occurring microbes. However, as with all cleaning chemicals, green or conventional, they must be used according to manufacturer’s instructions to ensure worker safety and optimal results. Bio-enzymatic cleaners should never be used in conjunction with bleach or chemical disinfectants. Safety is not the primary issue here; rather, there’s concern about performance and effectiveness. In general, bleach and most disinfectants will minimize or eliminate the cleaning ability of bio-enzymatic cleaners. Conversely, the presence of bio-enzymes may degrade the microbial efficacy of the bleach or disinfectant. /
Jennifer Meek is director of marketing at Charlotte Products Ltd., a leading manufacturer of Enviro-Solutions’ proven green cleaning chemicals. She has been involved with the green and professional cleaning industries for more than 11 years.
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KING OF THRONES Gas station loos are often used as a last resort because of their bum rap, but pit stops in Alberta are hoping to change that. For a second time, a gas station washroom in the province has taken top honours in Cintas Canada’s Best Restroom contest. The most recent recipient, Whitecourt Esso Super Station, captured nearly 90 per cent of the approximately 43,000 votes cast to nab the 2016 national toilet title and $2,500 in cleaning supplies and services. Recently opened in July 2015, the restrooms at the Whitecourt Esso gas station (located approximately 180 kilometres northwest of Edmonton along the Alaska Highway) flushed away the competition with their decorative lighting and wall tiles, and sleek countertops. The men’s washroom features a brown monochromatic design for a modern, classy look, while the white subway and mosaic tiles in the women’s space gives it a sleek, clean feel. Approximately 30 Canadian restrooms were nominated for the 2016 competition. Five finalists were picked based on elements like cleanliness, visual appeal, innovation, functionality and unique design. Of these, three lavatories were from Alberta. Also on the list were restrooms in Manitoba and Quebec.
1
Whitecourt Esso Super Station. Whitecourt, Alta.
2
Sauce Italian Kitchen & Market. Calgary, Alta.
3
East Village. Calgary, Alta.
4
Assiniboine Park Lyric Theatre. Winnipeg, Man.
5
W Montreal. Montreal, Que.
30 / FACILITY CLEANING & MAINTENANCE / JANUARY/FEBRUARY 2017
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