WHAT IS TYPICALLY INVOLVED IN A KITCHEN DEEP CLEAN?
WINNS regularly undertake kitchen deep cleans for commercial premises. By law, every commercial kitchen must be professionally cleaned every six months, and the Health and Safety at Work Act 1974 states that all outlets must have a cleaning protocol in place to ensure cleanliness is up to standard at all times.
WHY
Not only does a kitchen deep clean increase overall hygiene, but it also reduces foodborne illnesses.
An outbreak of food poisoning can cause irreparable damage to a company’s reputation. In some cases, you may face legal costs or compensation. By making sure your commercial kitchen is regularly deep cleaned, you’re reducing the risk of foodborne illnesses such as Salmonella, E. coli and Norovirus.
A kitchen deep clean also minimises the risk of pests. A professional kitchen deep clean will involve moving heavy pieces of kitchen equipment. This enables the surrounding areas to be thoroughly cleaned. With potential food sources for pests taken away, and by ensuring any spills are cleaned away daily, the risk of pests can be minimised.
Finally, a kitchen deep clean also helps protect your kitchen equipment. The equipment in your kitchen, such as dishwashers and combi ovens, is a big investment. By having a regular deep cleaning programme in place, you’re protecting it from breakdowns and maximising its life expectancy.
Wiping up spills and daily cleaning is essential. But commercial kitchen deep cleaning will include checking the drip trays in your ovens, for example. They can collect a dangerous build-up of combustible oils and grease, which presents a fire hazard.
Before undertaking a kitchen deep clean, WINNS will meet with the client to discuss their needs and to conduct a Risk Assessment for our Head Office to complete RAMS before work starts.
WHAT
The main items included in a kitchen deep clean are, but are not limited to, the following:
- Burner Stove and Ovens
- Extraction canopy including canopy filters and housing to arm’s length only
- Deep fat fryer
- Single and Double Sinks, drainers, taps and fittings
- Hand sinks
- Stainless steel work surfaces including tables and underside framework
- Outside only to Fridges and Freezers
- Microwave
- Inside and out of all cupboards
- Storage racks and shelving
- Hood Dishwasher
- All pipework
- Walls from ceiling to floor including light switches, power sockets and skirting
- Internal doors including door panels, frames, and furniture
- Scrubber dryer to all Hard floor areas
WHEN
Kitchen deep cleans are normally undertaken outside of normal operating hours or as agreed with the client.
For larger kitchens, deep cleans can be broken down into stages if the kitchen is too large an operation to complete within a limited time frame especially if the kitchens are still in operation.
WINNS regularly conducts kitchen deep cleans throughout the night to ensure the least disruption to our client's business.
HOW
We complete all cleaning using steam cleaners and/or disposable cloths, scourers, abrasive pads, dip trays and appropriate detergents, degreasers and sanitisers. Clean and polish stainless steel on completion.
In accordance with the manufacturer's instructions, remove any covers, shields etc from kitchen equipment to facilitate cleaning.
We steam clean and machine scrub all hard floor areas paying particular attention to all corners, edges and skirting.
We remove and replace all kitchen equipment and furniture as necessary to allow access to all areas so long as it is designed to be mobile, i.e., the equipment is on wheels.
We provide floor coverings as necessary including protective floor coverings during the oven cleaning process.
We provide a method statement/risk assessment including COSHH assessments before undertaking any task.
We provide suitably qualified, trained, and experienced staff who have undertaken work of a similar nature in the past.
We provide appropriate safety signage and barriers in respect of good Health and Safety practices.
We ensure DBS checks have been completed on all staff and are available upon request.
We ensure all staff are wearing appropriate uniforms, PPE and ID badges for the duration of their work.
All surfaces will be cleaned to remove the presence of food particles, grease, oil, carbon and dust to surfaces and catering equipment as specified above so long as it is not at the expense of causing damage to any existing surface through cleaning. Any areas where dirt cannot be removed, or surfaces are previously damaged will be recorded including photographic evidence and reported to the authorised officer.
All large items will be pulled out where possible to allow cleaning. Areas, where equipment is permanently fixed and unable to move, will be brought to the attention of the authorised officer.
All areas scheduled for a deep clean must be cleared and prepared before our site arrival as follows:
All surfaces and cupboards (tops of cabinets, shelves, cupboards, work surfaces) to be cleared of paperwork, equipment, materials, and clutter.
All catering equipment turned off/removed.
All deep fat fryers to be emptied of cooking oil.
All site personnel and staff to be clear of the area during the cleaning process.
ON COMPLETION
On completion, we request an inspection from our clients and a signature for our job completion certificate acknowledging all work has been completed to a satisfactory standard.
WINNS provides its clients with a certificate after completion to support the Client’s legal requirements.
For more information on kitchen deep cleans or for a free no-obligation quotation, please contact Ryan Stillwell at WINNS on 01702 713100.