The extract system
Canopy degreased to bare metal including the plenum behind the filter bank. This is the part that carries the fire risk and the part most contract cleans skip.
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BenchmarksCommercial Kitchen Cleaning: What an Inspector Looks For
Front of house is judged by guests. Back of house is judged by an inspector, and the record matters as much as the surface.
Equipment gaps
Fryers, ranges and prep benches pulled out. The floor and wall behind them is where an inspection always looks and where nightly cleaning never reaches.
Drainage and gullies
Cleared and degreased. Standing water and slow drains behind a line are a slip claim as well as a hygiene finding.
Cold rooms
Shelving out, seals and door gaskets cleaned, condensate trays and drains cleared.
The paperwork
A dated, photographed record for the food safety file. Ask any contractor for this before booking — most cannot produce it.
Everything we do is scoped against how to choose a cleaning company, priced after an inspection and fixed in writing before any work begins.
Questions
Answered plainly.
On a frequency set by cooking volume rather than the calendar. High-volume frying needs it far more often.
Canopy, filters and the accessible run. Beyond that needs access panels and is a separate specification.
Overnight or on a closure day, handed back before the first delivery.
Questions this did not answer? Just ask.
An inspection, a written scope and a price that holds. We will also tell you when the job does not need us.