Commercial cleaning for offices, restaurants, clinics and stores
Restaurants6 min read
What to clean after every shift, every week and every month to keep your kitchen safe and ready for inspection.
A clean kitchen is about food safety first and appearance second. Splitting the work into daily, weekly and monthly tasks keeps it manageable and makes sure nothing is forgotten.
After every shift
Your team usually handles these, and a cleaning crew can take over after close:
- Clean and sanitize all food-contact surfaces and prep tables
- Degrease the range, flat-top and fryer fronts
- Sweep and mop floors, including under equipment
- Empty and clean trash and recycling bins
- Clean and restock restrooms
Weekly and monthly
Deep clean walk-ins and reach-in coolers, scrub drains and floor grout and degrease walls and backsplashes every week. Every month, clean behind and under heavy equipment and schedule professional hood and duct cleaning as your local code requires.