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Bulk and expired food disposal
A freezer fails over a long weekend. A recall pulls a whole line off the shelf. A lease ends and the cool room is still full. OTG clears bulk and expired food waste for Sydney businesses, quickly and discreetly, so the kitchen can trade and the premises pass inspection.
Food waste in volume is not a job for the general waste bin. It leaks, it smells within hours in a Sydney summer, and it attracts pests fast enough to turn a stock problem into a health-order problem. Bins get overfilled, contractors refuse the collection, and the mess is still sitting in the yard on Monday morning.
We turn up with a truck and a crew, empty the fridges, cool rooms and shelving, take the load away in one trip, and leave the space clean enough to restock.
Almost always a business, almost always in a hurry. These are the four situations that make up most of our food waste work.
Fridge and freezer breakdowns, stock written off after a closure, or a deep clean where everything in the cool room has to go before the doors reopen. We work around service times, including early mornings and after close.
Expired lines, damaged pallets, recalls and seasonal stock nobody can sell. We clear it by the pallet or by the trolley load and take the packaging away in the same trip.
Production runs that fail quality control, product past its use-by in a chiller, and periodic clear-outs of long-held stock. We can attend at short notice when a unit goes down.
Commercial kitchens inside facilities where the food safety program is audited and expired stock cannot simply sit in a bin room waiting for the next scheduled collection.
Grease traps and bulk liquids need a licensed liquid waste contractor with the right tanker and tracking paperwork, and that is not us. Tell us what you are dealing with when you call and we will say straight away whether it is our job or whether you need somebody else, rather than turning up and leaving half of it behind.
If the stock is subject to a formal recall or an insurance claim, let us know before we start. Most claims need photographs and a record of what was removed, and that is much easier to capture while the load is going onto the truck than afterwards.
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How much, how bad, and where it is in the building. Photos help. We will give you a price and a realistic arrival window on that call, not a callback later.
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We bag and contain as we go so nothing leaks through the venue, the loading dock or the lift. Spoiled food is handled sealed, not carried through your dining room in open crates.
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The load goes out in one trip where we can, the area gets swept, and you get an invoice you can hand to your insurer, your landlord or head office.
Most food jobs cannot happen during service. We regularly work early mornings, evenings and weekends so a venue does not lose a night of trade to a clear-out, and so trolleys and pallets are not going through the front door while customers are eating.
Food premises in New South Wales are inspected by council environmental health officers, and a kitchen holding spoiled stock is exactly the kind of thing that turns a routine visit into a follow-up inspection, an improvement notice or a penalty notice. The stock itself is rarely the expensive part. The cost is the closure, the re-inspection and the review that follows.
The same logic applies to pests. Once spoiled product has been sitting for a few days, you are no longer just paying to remove food. You are paying for a pest treatment, a deep clean, and possibly a fridge or a section of joinery that cannot be salvaged. Getting it out on day one is almost always the cheapest version of the job.
Where the load allows it, we separate packaging from the food itself so cardboard, plastic and steel go to recycling rather than all of it going to landfill as one contaminated mass. Over 80 per cent of everything OTG collects across all of our work is recycled, and food jobs are no exception where the material can be separated safely.
If your business also needs regular collections rather than a one-off, have a look at commercial rubbish removal, or cardboard and packaging disposal if the volume is mostly boxes.
By volume and by access, with the price agreed before we start.
We price on how much there is, how far it has to be carried to the truck, and when you need us there. A cool room emptied at 6am on a Sunday is a different job to a dozen crates handed out a back door on a Tuesday afternoon, and both are quoted before anything is loaded, not after.
For an emergency callout, tell us on the phone how many fridges, freezers or pallets are involved and roughly how long the stock has been down. That is usually enough for a firm number. For larger sites, ongoing arrangements or anything involving an insurer, we will come out and quote it properly on site.
We invoice businesses, strata managers, agents and insurers. Insurance details and a safe work method statement are available on request for sites that require them before access.
Often the same day, and we will tell you honestly on the phone if we cannot. Call or text 0429 222 344 rather than sending an email if it is urgent, because that reaches the truck rather than an inbox.
No. Leave it in its cartons, crates or shrink wrap. We would rather move sealed product than have your staff handling spoiled stock, and we separate packaging for recycling at our end where it is safe to do so.
Yes. Commercial fridges, freezers, shelving and prep benches can all go in the same job, which is common at end of lease. Degassing is handled properly for refrigeration units rather than them being crushed with the gas still in them.
Yes, and for most venues that is the sensible option. Early mornings, after close and weekends are all normal for us. Tell us your trading hours when you book and we will work around them.
We can photograph the load before and during removal and give you an itemised invoice describing what was taken. If your insurer needs a specific form of certified destruction, tell us up front, because that may need a specialist provider instead.
