Restaurants Require Critical Repairs After Leaks and Floods

Last September, Hurricane Helene’s rainfall violently reshaped Asheville, North Carolina, into a post-apocalyptic scene. Raging rivers of mud swept away roads, destroyed buildings, savaged public services and battered a thriving community. Restaurants suffered huge losses, too, though many jury-rigged their equipment and emptied remaining supplies to feed victims and first responders in the immediate aftermath. 

Reviving the town’s food businesses since the disaster has been challenging. “A flood-damaged food establishment threatens public safety if it’s not rebuilt, restocked and reopened very carefully,” explains Mickey McHenry, President, Paul Davis Restoration of South Atlanta, Central Georgia, Northeast Georgia, and Lanier Isles. “That’s why health departments get involved. A successful response demands close, sustained collaboration with local officials, insurers, emergency personnel and regulators.”

When a restaurant experiences a flood or damaging leak, quick action gives owners the best chance to retain staff and customers. Mitigation and restoration will likely be complex and extensive; companies like Paul Davis Restoration are best suited to lead the response, which often includes steps like these:

• • Notify all stakeholders right away. Contact owners, suppliers, local officials, insurance carriers, staff, emergency personnel and health departments. Post signs and alert social media to inform customers.
  • Pause operations and secure the property. If the disaster is widespread, it’s critical to prevent trespassing and looting, which may occur within hours.
  • Evaluate the scene to map damage and assess contamination types and extent.
  • Review applicable regulations to ensure mitigation and restoration planning fulfills regulatory requirements.
  • Discard all foodstuffs exposed to floodwaters or contaminated leakage. Hermetically sealed containers without exterior damage may be salvageable.
  • Discard all foodstuffs that may have reached unsafe temperatures, even if not exposed to floodwaters.
  • Inspect, restore or replace appliances. Test salvaged appliances after restoration to ensure they operate, heat, cool, handle and store foodstuffs safely.
  • Inspect, treat and test systems like HVAC, cooking exhausts, beverage stations and power vents.
  • Treat all exposed surfaces and equipment – counters, floors, cookware, dining materials and more.

• Assess utility services like gas services and electricity. Ensure they are secure, safe, reliable and adequate.

• Restore physical structure to address continuing threats such as mold. Meet all applicable building codes, too. New building codes – promulgated since the original structure was built – likely apply to reconstruction.
• Schedule and pass required inspections prior to reopening.

“As you can see, it’s a complicated process, which is why professional disaster assistance increases your chances of rebuilding a thriving business,” McHenry urges. “Just one case of food poisoning, or one slip on a damaged floor, could sink a promising destination. We’ll be there to help within hours if your restaurant floods.”