{"id":7101,"date":"2025-01-10T11:48:00","date_gmt":"2025-01-10T11:48:00","guid":{"rendered":"https:\/\/clanyeco.vamtam.com\/?p=7101"},"modified":"2026-10-09T10:58:36","modified_gmt":"2026-10-09T14:58:36","slug":"kitchen","status":"publish","type":"post","link":"https:\/\/happycleaner.ca\/?p=7101","title":{"rendered":"Put Cleanliness on The Menu in Your Kitchen: Top Tips for Restaurants"},"content":{"rendered":"
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When faced with a large commercial kitchen, cleaning from top to bottom can seem an overwhelming task, and when coupled with additional restaurant duties, sticking to a schedule can be a tall order. However, exemplary restaurant kitchen cleanliness is something which cannot be compromised, and hygiene should always be up to standard to ensure the restaurant is a safe space for staff and diners alike.<\/p>\n

Discover HappyCleaner guide to kitchen cleanliness, and why deep cleaning individual areas is of the upmost importance.<\/p>\n

How often should a kitchen be deep cleaned?<\/h4>\n

A commercial kitchen must always maintain the highest hygiene standards. Beyond regular daily cleaning, the law requires a professional deep clean every six months. This strict protocol applies to all food outlets, including restaurants, hotels, and pubs. Failing to meet these regulations is a criminal offense. It can lead to business closure, heavy fines, or even prison sentences.<\/p>\n

You are only legally required to schedule a deep clean biannually. However, to ensure your kitchen always stands ready for a health inspection<\/a>, we recommend investing in a professional clean<\/a> at least every three months.<\/strong> A safe and sparkling kitchen will boost your restaurant’s reviews<\/a> and directly drive customer satisfaction<\/a>. Get ahead of the competition<\/a> and excel in clean kitchen management.<\/p>\n

Understandably, expectations of food hygiene in commercial kitchens are very high, meaning you don\u2019t want to be caught out by areas you may not have considered. Whether it\u2019s the kitchen surface or an electric appliance, each element has its role to play in your deep cleaning schedule and should not be dismissed as any less important.<\/p>\n

Here are 5 areas to remember when you next deep clean:<\/h4>\n
1.Kitchen floors<\/h5>\n

Kitchen floors are prone to frequent spills and dirty footprints. These create serious slipping risks for employees and cause major hygiene hazards. Since floors are highly vulnerable to grease and dirt, cleaning them correctly is essential. You must pay close attention to these surfaces, regardless of the flooring material.<\/p>\n

Always clean up spillages immediately to reduce the risk of accidents. Even without visible spills, you must still sweep and mop your floors thoroughly every day.<\/p>\n

2.Serving stations<\/h5>\n

Serving stations are amongst some of the most important areas of cleanliness due to them often being in the public eye. we must reassure customers that their food comes from a safe space where we prioritize hygiene. Failure to do this could lead to negative reviews and complaints. Staff must wipe down and clean serving stations each day to prevent food debris and dust from accumulating, and to ensure dust does not contaminate any food.<\/p>\n

3.Food-contact surfaces<\/h5>\n

To prevent foodborne illness, clean food preparation areas between different tasks, especially when handling raw meat and fish. Pathogens can spread to food from equipment and surfaces if you do not sanitise them correctly between uses. Cleaning and sanitising these surfaces will reduce pathogens to safe levels.<\/p>\n

4.Refrigerators<\/h5>\n

The cleanliness of your fridges will have a significant impact on the taste, quality and safety of your food. Cleaning your refrigerators correctly will\u00a0 \u00a0 combat foul odours and prevent harmful bacterial growth, which can impact the safety of food consumption. You should plan to give your restaurant fridge daily cleans, with a deep clean incorporated once each week.<\/p>\n

A deep clean will involve removing all items and scrubbing down the shelves and sides, with the aim to remove spills, debris and bacteria which may have gathered in the unit. Your deep clean should also incorporate the fridge exterior, to remove excess debris which may have collected outside.<\/p>\n

5.Ovens and Fryers<\/h5>\n

As with all kitchen appliances, you should aim to clean your ovens and fryers after each shift (once they have had time to cool down) to combat food-staining and build up. However, you should also factor in monthly deep cleans to ensure your ovens continue to look and perform at their best.<\/p>\n

Eanliness and hygiene with a few simple steps.<\/h4>\n

Leave it to professional restaurant cleaners<\/a><\/h5>\n

Maintaining high levels of kitchen cleanliness can be time consuming and effort intensive, so leaving it to professional cleaners will help take a load off your plate. Hiring a professional cleaning company<\/a> for your restaurant\u2019s kitchen comes with exhaustive benefits including:<\/p>\n