June is wedding/engagement month. Purchase a Gift Certificate for cleaning services to help calm Bridezilla!

We are now going to Eagle every other Friday for Housekeeping Services. Spread the word! $25/hour SPECIAL for your first cleaning.

Place small rugs or mats in high-traffic areas like entryways and hallways to collect dust, dirt and grit, which can scratch hardwood floors.

When cleaning a hardwood floor, be sure to use a product specifically designed for it.

Make sure you sweep your floor regularly to remove built-up dust and dirt.

Cleaning wood floors- Never use a sopping wet mop on a wood floor – it will contract and expand when exposed to changes in the moisture level.

Always wash hands with warm water and soap for at least 20 seconds to eliminate the most germs.

Wash hands before every meal, after using the bathroom, and after touching doorknobs or railings in public places.

Run washing machine empty at a high-temperature occasionally to prevent it becoming a reservoir for germs.

Dry clothes immediately after washing to prevent build up of germs on damp items.

Launder clothes, linen, towels, and other fabrics at a high temperature (above 60°C)

An average washing machine load can contain 100 million E.coli at any one time.

As a general rule of thumb, the lower the washing temperature, water volume, and detergent level, the greater the risk of infection.

A home hygiene study by the Hygiene Council found that 19% of kitchen surfaces were contaminated with E. coli. This contamination could have come from raw meat which highlights the importance of handling food carefully in the kitchen.

In the US alone, there are as many as 76 million cases of food-borne illnesses per year, resulting in as many as 5,000 unnecessary deaths.

Meats that should never be eaten rare- Poultry, pork, hamburgers, sausages, chicken nuggets, and kebabs - They may harbour bacteria throughout.

Store and prepare raw meat, poultry, and seafood away from other foods.

Don’t leave cooked food sitting at room temperature for longer than two hours.

The vast majority of food-borne illnesses occur because food was not handled or cooked properly. The US Center for Disease Control and Prevention has estimated that 50 to 80% of food-borne illnesses happen in the home.

Store food in the fridge at 5°C, do not overfill and allow cold air to circulate.