After close, before inspection
Restaurant cleaning.
A restaurant has two cleaning standards running at once: the one customers see and the one a health inspector measures. They need different work. Front of house is about appearance and turnaround speed; back of house is grease, floor safety and the surfaces that decide an inspection result. We scope them separately because pricing them as one number hides which is being skipped.
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What the job includes.
Kitchen floors and degreasing
Including under and behind line equipment, where grease builds and becomes a slip hazard.
Stainless and prep surfaces
Cleaned and sanitised to a food-contact standard, not just wiped.
Guest areas and washrooms
Tables, banquettes, entrance glass and the washrooms customers judge you on.
Floor drains and trap surrounds
The source of most back-of-house odour complaints.
Hard-to-reach build-up
Wall surfaces behind the line, shelving and the tops of equipment.
Dining carpet and upholstery
Extraction for booths and carpeted dining rooms on a scheduled cycle.
How it runs.
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Scheduled around service
We work after close or before open. Your kitchen is never shared with a cleaning crew mid-service.
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Front and back scoped separately
Two standards, two checklists, so neither gets quietly traded against the other.
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Pre-inspection deep cleans
Bookable ahead of a scheduled health inspection as a one-off on top of the routine.
What changes the price.
Quotes are free and given in writing after we have seen the space. These are the things that actually move the number.
Kitchen size and equipment
Back-of-house degreasing is the heavy part, and equipment density drives it.
Service hours
Work has to fit between close and open. A narrow window needs more crew.
Front of house finish
Carpeted dining rooms and booth upholstery add a scheduled extraction cycle.
Questions we get asked.
Do you clean kitchen exhaust hoods?
We clean hood exteriors, filters and surrounds. Full kitchen exhaust duct cleaning to NFPA 96 requires a certified specialist, and we will refer you rather than half-do it.
Can you work after we close?
Yes. Almost all restaurant work we do is overnight or pre-opening. We are open 24 hours.
Do you handle grease trap cleaning?
We clean around and beneath traps and manage the surrounding floor drains. Pumping the trap itself is a licensed waste-hauling job.
Can you do a one-off deep clean before an inspection?
Yes, and plenty of clients book exactly that. It also works well as a trial before moving to a recurring schedule.
Often booked together.
Free written quote