( Service )
Commercial kitchen deep cleaning
The build-up a nightly wipe-down never reaches: equipment exteriors, hood surfaces, the wall behind the line, floor grout, drains and storage. Scheduled as its own job so it never lands on your kitchen staff at the end of a shift. Scheduled across Vancouver and the Metro Vancouver / Lower Mainland area.
01 — Results
The difference should be visible.
Drag to compare a scheduled line deep clean.
Drag to compare. Real before and after photos are taken on your kitchen.
What a kitchen deep clean covers
Every scope is written for your kitchen after a walkthrough. A typical scope includes:
In scope
- Cooking line equipment exteriors: fryers, ranges, grills, salamanders, ovens, hot tables
- Hood canopy surfaces below the filters, and filter washing where accessible
- Stainless walls, splash zones and the wall behind the line
- Floors, coving and grout, including under and behind movable equipment
- Floor drains and trench drains
- Walk-in cooler and freezer floors, shelving and gaskets
- Dry storage shelving, prep tables and the underside of counters
- Dish area, sinks and the area around the dish machine
- Hand-contact points: handles, switches, faucet bases
Not in scope
- Inside gas lines, electrical panels or equipment internals
- Certified exhaust duct and fan cleaning to NFPA 96 (separate certified trade)
- Moving heavy equipment that staff have not cleared as safe to move
- Pest control, hood fire-suppression service, mechanical repair
- Anything not written into the agreed scope
We tell you what is out of scope before we start, not after. Where a certified trade is needed, we can schedule around it.
How the job runs
- 01Walkthrough
We visit during your hours, look at the real condition, and note access, equipment and problem areas.
- 02Written scope
You get a specific list of what is cleaned, how often, what is excluded, and a fixed price. Nothing vague.
- 03Prepared crew
The crew is briefed on your site before the first visit. They arrive with the right equipment and supplies for that scope.
- 04Checklist every visit
The same checklist is worked every visit, with clock-in and clock-out, so the standard does not drift.
- 05Supervision and photos
A supervisor checks the work. Before and after photos are taken on deep cleans and on anything that needed attention.
- 06Report and correction
You get a short report. If something is our mistake, we come back and fix it. If it is a shared misunderstanding, we talk it through.
Common questions
Do you clean exhaust hoods?
We clean the visible hood surfaces, the canopy below the filters, and the surrounding wall and ceiling area. Certified exhaust-duct and fan cleaning to NFPA 96 is a separate certified trade and we do not claim to perform it. We can schedule our work around a certified cleaning.
Will this disrupt service?
No. Deep cleans run after close or overnight, and the kitchen is ready for the next shift.
How often should a kitchen be deep cleaned?
It depends on volume and equipment. A busy line often runs a monthly deep clean on top of nightly cleaning. We recommend a frequency at the walkthrough and adjust once we see results.
What do you need from us?
Access, a point of contact, and for staff to move anything they know is unsafe for us to touch. We clean what is exposed and avoid electrical, gas and heavy-equipment risk.
See what your kitchen scope would look like
Book a walkthrough and we send a written scope and a fixed price for your kitchen, with a recommended deep-clean frequency.