Cleaning a restaurant is not cleaning a home. There are three problems: built-up grease, health inspection, and time. We handle all three on a night shift — the crew comes in after you close and is finished before you open.
The kitchen: extraction hood and filters degreased (hood grease is the single biggest fire risk in a commercial kitchen), stoves and ranges, the area around the fryers, grills, every stainless surface degreased and polished, the inside of the walk-in, and the kitchen floor — soaked with degreaser and run over with a machine scrubber. It is the oil in the quarry-tile joints that makes a kitchen floor slippery, and only a machine gets it out.
Dining and front of house: tables, chairs, booth upholstery, glass frontage, light fixtures, AC vents and the waiting area.
The places an inspector looks: washrooms, hand-wash basins, the area around the grease trap, the waste store and the drains — each handled separately, not as an afterthought.
Time and crew: 4–8 hours with a crew of 4–8, depending on size. On a monthly contract the hood and duct deep clean runs to a set schedule, with a signed checklist and an invoice every visit.