About emera
We started with
one factory that was
tired of being let down.
Everything we do still works the way it did on that first site: the same team each visit, a supervisor who answers the phone, and a written record you can hand to an auditor.
Lorem ipsum dolor sit amet, consectetur
adipiscing elit, sed do eiusmod tempor incididunt
ut labore et dolore magna aliqua.
Ut enim ad minim veniam.
2015
One factory, one promise
A ready meals plant in Melbourne’s west had been through three contractors in two years. We took the site on with one condition: the same crew every night, and a supervisor on the floor. They are still with us.
2017
HACCP, then schools
Food work taught us to write everything down. Schools asked for the same discipline – different risk, same paperwork.
2020
Sydney, and multi-site clients
Retail groups wanted one standard across every address. That meant regional supervisors rather than a bigger call centre.
Today
42 sites, two cities
Food factories, schools and retail portfolios across Melbourne and Sydney. We still turn down work we cannot staff properly.
Leadership
Who you will be
dealing with.
Three people. You will meet at least
two of them before you sign anything.
Dini Abeykoon
Co-Founder & Managing Director
Ravindu Waidyanatha
Co-Founder & Managing Director
Damitha Hapuarachchi
Co-Founder & Managing Director
Our Team & Culture
The people
who do the work.
Two sites like yours,
and what changed after we started.
Most of our crews have been with us for years. That is not luck, it is how we roster, pay and train.
- Permanent shifts, not gig work. The same crew, the same site.
- Paid training, on the clock. Zone rules, chemicals, safety.
- A supervisor on every shift. Nobody is left to work it out alone.
- Cleared before day one. Police checks, and WWCC where it applies.
86
people on the payroll
4.8 yrs
average time with us
12
languages spoken on site.
86
people on the payroll
Industries
How it works,
and what backs it.
From the first visit to the quality checks
that never stop. Five steps.
01
We walk your site
You show us the problem areas. We ask a lot of questions.
02
You get a plan & price
In writing. What we’ll do, how often, what it costs.
Certified, prequalified and insured,
and happy to prove it.
If your procurement team needs one link to forward internally,
the compliance page has everything, including a downloadable summary.
FAQs
Straight answers.
The questions food and beverage clients
ask us before they sign.
That is how most of our food sites run. Night shifts, weekend wash-downs, or a short window between runs. We build the plan around your schedule.
Zone rules, colour-coded kit and allergen handling. Not a general cleaning pool sent to a factory.
Testing where it matters. Swabs and ATP on the areas your plan names.
We clean food production sites to HACCP, on your schedule, and hand you the signed records the same night. If your auditor asks a question, the answer is already in the folder.
Yes. We roster the same people to your site and train them on it.
Working with us
We are usually hiring supervisors.
Permanent shifts, paid training, and a roster you can plan a life around. If you have run a crew before, we would like to talk.
No phone call. Your email, and that’s it.
Come and see
how we work.
Book a walk around your site. It is free, it takes about 45 minutes, and you will get our honest read on what needs to change.
1We call you within one business day.
2We come and walk the site with you.
3You get a plan and a price in writing.
or call us 1300 153 114