How To Deep Clean a Commercial Kitchen to Maintain Food Safety Standards

At least once a month, it is essential to deep clean your commercial kitchen.  

The reason is that restaurants, which are entirely based on food service, must meet strict health and safety regulations to ensure they receive a 5-star rating.

Failure to comply can result in fines, loss of licensing and even forced closure by the health board. 

This applies equally to hotels, resorts, catering businesses, corporate cafeterias, healthcare facilities and takeaways. 

This blog provides a DIY guide for deep cleaning your kitchen to maintain food safety standards. 

“Quality means doing it right when no one is looking” – Henry Ford. 

Key Take-aways 

• Why deep cleaning is essential to passing FSA inspections. 
• Areas most prone to contamination. 
• Overview of step-by-step processes. 
• Benefits of hiring certified professionals.

Why Every Commercial Kitchen Needs Regular Deep Cleaning

Every commercial kitchen in the UK must legally undergo deep cleaning at least twice a year, as stated in the Health and Safety at Work Act 1974. However, beyond legal requirements, several other factors are making this practise essential.

For restaurants, cafés, bars and hotels, clients assume that those establishments with higher hygiene standards in these industries, set by The Food Standards Agency (FSA) in England, Wales and Northern Ireland, are safe places to eat. 

The Food Hygiene Rating Scheme (FHRS) use a scale ranging from zero (urgent improvement required) to five (very good). 

While a well-maintained dining area may impress diners, harmful microorganisms hidden in the kitchen can cause serious foodborne illnesses. This highlights the need for thorough cleaning to prevent contamination, as evidenced by the following statistics. 

Each year in the UK, pathogens contribute to 2.4 million foodborne illnesses. 

As per the World Health Organisation, worldwide, around 600 million people, i.e., around one in ten, fall ill and 420,00 die each year after consuming contaminated food.  

Norovirus or Norwalk virus, for example, is one of the most common stomach bugs, causing vomiting and diarrhoea.  

As per the Food Standards Agency, in the UK, around 380,000 cases of food-related norovirus once each year, with eating out and takeaway meals responsible for nearly two-thirds of them. 

Outbreaks of norovirus or other foodborne diseases can shock commercial kitchens. This might cause production losses, harm brand reputation and even legal consequences.  

Since no kitchen is 100% safe from contamination, businesses must act responsibly to prevent illness from taking root. 

Recent research also shows the risks posed by poor hygiene practises. For example, in 2024, one in twenty UK takeaways scored low in hygiene inspections. While 200 takeaways scored a zero rating and 3,630 takeaways failed their hygiene inspections in 2024. 

In Birmingham, 167 takeaways received a rating between zero and two. 

Even well-known chains, such as Greggs, have faced low hygiene scores at some locations, such as in Southall and West Bromwich, highlighting that no establishment is immune to these issues. 

A Case Study of Café17 

This research brings to light the real-world consequences of poor hygiene standards, as demonstrated by the closure of Café17, located on Hoe Street in Walthamstow in East London, due to severe food safety violations.  

In January, out of five ratings of zero after an inspection, Café17 received the lowest food hygiene.  

The café offers South Asian, Mediterranean and English dishes but has issues with ventilation, hand-washing stations and pest control. 

It was marked as poor food handling, inadequate safety management and filthy facilities. 

This shutdown is a lesson in the serious consequences of not taking hygiene seriously. 

In addition to losing reputation and clients, there are legal costs involved, which can result in significant revenue loss and potential fines or forced closure. 

Moreover, businesses that do not maintain safe and clean environments may struggle to get affordable insurance coverage. 

As Waltham Forest Council highlighted, food safety officers work hard to protect the public from businesses that don’t meet hygiene standards. The outcome of such negligence is clear: financial losses, a tarnished reputation and legal troubles. 

Other Important Food Safety Standards for UK Commercial Kitchens 

COSHH (Control of Substances Hazardous to Health) 

Besides the Food Hygiene Rating Scheme, COSHH (Control of Substances Hazardous to Health) regulation is a legal UK framework protecting staff from hazardous substances like chemicals, dust and biological agents. 

Food Safety Act 1990 

The Food Safety Act 1990 is a central piece of legislation in England, Wales and Scotland, protecting the public from harmful food by setting the standard for food safety and hygiene. 

HACCP (Hazard Analysis and Critical Control Points) 

In the food production process, HACCP (Hazard Analysis and Critical Control Points) is based on seven key factors of food safety management. 

HACCP involves conducting a hazard study, identifying Critical Control Points (CCPs), taking actions to mitigate risks, checking these risks, verifying that the HACCP system is working properly and recording everything. 

Food Hygiene (England) Regulations 2006 

The Food Hygiene (England) Regulations 2006 state that you must not sell food that is unhygienic, unfit for consumption, or harmful to clients’ health. 

Grease-Duct Cleaning, Governed by TR19 Standards 

Grease-duct cleaning, which is governed by TR19 standards, prevents fire hazards in kitchens by maintaining safe ventilation systems. 

It differs from routine cleaning or deep cleaning in terms of how often the kitchen needs to be cleaned and the focus areas. 

Comparison of Routine Clean vs Deep Clean vs TR19-Compliant Clean 

I have turned the information into a table for you. Let me know if you need any further modifications.

Tip for Success: Use the resources provided by the Food Standards Agency (FSA) or consult with a food safety expert to get guidance tailored to your specific business needs. 

Step-by-Step Guide to Deep Cleaning a Commercial Kitchen 

Let’s talk about the best method to deep clean a commercial restaurant kitchen step-by-step:

1. Move Everything

The space behind kitchen appliances is one commonly overlooked area. Hidden from regular cleaning, dirt and grime collect here.  

Clean it during office downtime or inform staff that the kitchen will be unavailable for a short time. 

This will allow you to move appliances and clean the walls, floors and other hidden areas with peace of mind.

2. Small Appliances

Small appliances like toasters, kettles and microwaves are used daily and can get dirty over time without us noticing. It’s important to clean them inside and out. 

• Toasters: Empty the crumbs and clean the crumb tray. 

• Kettles: Descale the kettle to remove limescale. You can use a special tablet or just boil water with some vinegar to loosen the build-up. 

• Microwaves: Wipe the inside and scrub off any food stains. A simple way to clean is to dampen a microfiber cloth with kitchen cleaner, place it in the microwave and heat it on full power for one minute. The steam will help soften the stuck food and you can easily wipe it away. Just be careful because the cloth will be hot, so use gloves. 

Whenever you clean, let the cleaner do its job for a bit. It’s often more effective than scrubbing right away. Also, use a kitchen cleaner that won’t leave a smell on your counters.

3. Dishwasher

Many office kitchens have dishwashers and over time, they can trap dirty water, food scraps and debris in the tank below the main part of the dishwasher. 

You can start by cleaning the filter at the bottom of the dishwasher, which can hold old food. Next, run a long hot cycle with the dishwasher empty, using a dishwasher cleaner. 

You can add salt and rinse aid along with your regular detergent to help the cleaning process. After cleaning, put a dishwasher freshener inside to keep it smelling fresh, like lemon. 

Doing this once a month will help keep your dishwasher clean and smell good.

4. Microwave, Oven and Fridge

To clean an oven, use an oven cleaner which is made to break down grease and stuck-on food. Be sure to follow the instructions, wear gloves and goggles and let the cleaner sit long enough to work. 

After cleaning, run the oven for about 40 minutes with good ventilation to burn off any leftover chemical residue. You can also wipe it with a clean damp cloth to help remove any remaining residue. 

To clean the microwave, fill a bowl with about a cup of water. Then, add ¼ cup of white vinegar. Heat the bowl in the microwave for 4-5 minutes. 

The steam will cover all the surfaces inside, loosening any grime. After that, just wipe it down with a soapy microfiber cloth and your microwave will be sparkling clean with just one swipe! 

As for commercial kitchen fridges, empty them monthly or throw out anything that’s been in there for more than four days, depending on the type of food. 

Defrost the fridge, clean it and wipe it down with disinfectant yearly to stop mould or mildew growth. 

 A good idea is to throw away all food every Friday to keep things fresh and prevent harmful bacteria from growing.

5. Clean the Floor

Floors in commercial kitchens are often mistreated. Once you move appliances, you’ll see the hidden dirt. 

 Use hot, soapy water to mop the floor, or a steam cleaner to make the job easier. 

 For wooden floors, take extra care to avoid damage by using proper cleaning methods. Regular deep cleaning keeps the kitchen floor safe and hygienic.

6. Walls

Kitchen walls often collect splashes and grease, leading to grime build-up. While moving large appliances, be sure to clean the walls as well. 

Use a multi-surface cleaner or a grease-fighting cleaner to wipe down the walls and apply a mold prevention spray. 

Splashbacks and grout lines also need scrubbing. You can also consider installing washable paint or vinyl around areas prone to splashes.

7. Ceiling, Windows, Cabinets and Drawers

Don’t forget the ceiling and windows. Fumes, steam and smoke rise and stain both the glass and the ceiling. 

Dust builds up on light fixtures and spiders may seek shelter in warm, food-laden areas. 

Use a duster or vacuum to remove light dust, but greasy buildup may require a degreaser. A microfiber pad on a long handle helps you reach high spots with ease. 

For a deep clean, kitchen cabinets and drawers should be wiped inside and out with a degreaser or a microfiber cloth to remove dust, grease and food debris.

8. Extractor Fan

Extractor fans remove steam and odours. They can sometimes become clogged with dust and grease. 

An unclean fan can even be a source of fire hazards. Clean your extractor fan regularly to ensure it works effectively. 

During your cleaning routine, also check smoke and carbon monoxide detectors. If needed, vacuum them to clear out any dust. 

Cleaning Agents and PPE Required for a Safe Commercial Kitchen Deep Clean 

1. Oven & Grill Cleaners: Eliminate burned-on grease and carbon residue from ovens and grills. 
2. Delimers & Descalers: Remove mineral deposits and hard water buildup from sinks, dishwashers and heating elements. 
3. Concentrated Disinfectants: These need to be diluted with water before use and are effective for washing surfaces. 
4. Steam Cleaners: Use heated, pressurised water to dissolve grime and cut through grease without the need for chemicals. 
5. Drain Openers & Maintainers: Dissolve blockages and help maintain drains by preventing clogs from food, grease and hair. 
6. Ice Machine & Refrigeration Cleaners: Descale lime, calcium and rust from ice machines and clean the fans, coils and internal components of commercial refrigeration units. 
7. Bleaches & Destainers: Clean cloudy glasses and tough soil, such as that from lipstick or coffee. 
8. Grease and Lubricants: Food-grade lubricants are used on chains, cables and machinery parts. They can withstand water and pressure and foaming lubricants stick to parts, preventing drips. 
9. Cleaning Powder Packets: Small packets mixed with water to create a cleaning solution, useful for various kitchen cleaning tasks. 
10. Detergents: Available in both liquid and powder form to clean hydrophobic grease. 
11. Masks: Protect against fumes from strong chemicals and avoid inhaling dust or debris. 
12. Chemical-Resistant Gloves: Protect your hands from harsh chemicals and cleaning agents. 

Note: Always keep COSHH (Control of Substances Hazardous to Health) sheets on-site for inspector review to guarantee compliance with safety regulations. 

Common Mistakes to Avoid During a Kitchen Deep Clean 

You must be effortful, expert and know the regulations and standards for strict adherence to cleaning protocols. Even the most diligent kitchen staff can overlook certain areas or make errors that lead to the stockpile of bacteria and grease. It’s essential to avoid common cleaning mistakes to keep the kitchen hygienic. 

Failing to Clean Grease Traps Regularly 

Grease traps are often neglected, but they require regular attention. When they overflow, grease can spread harmful contaminants and clog plumbing systems. 

Using Inappropriate Cleaning Products 

Store-bought cleaning products are typically not strong enough to tackle the tough grime found in commercial kitchens. Having the right cleaning products, as mentioned above, makes a huge difference in achieving a high level of cleanliness. 

Overlooking Walls and Ceilings 

It’s easy to focus on the visible areas such as floors and counters, but airborne grease tends to collect on walls, ceilings, vents and hoods. Cleaning all surfaces improves both the air quality and overall kitchen hygiene. 

Benefits of Hiring Certified Professionals for Deep Commercial Kitchen Cleaning

Maintaining a spotless commercial kitchen is no longer about appearance; it’s more about health, safety and compliance with strict regulations. 

An in-house staff might not have sufficient knowledge of the above-mentioned regulations for kitchen commercial cleaning. 

There can also be a lot of absenteeism with no substitutes; this can make the cleaning project even worse. 

When it comes to regulations, there is no chance of making (even) a minor mistake. 

To make that happen, a professional kitchen cleaning service goes beyond generic cleaning. 

Professional kitchen cleaning experts address hidden areas like grease traps, ducts and behind appliances like a lion silently stalking its prey that are often missed. 

By working with a provider that can handle both cleaning and safety checks, UK restaurant owners enjoy a more efficient maintenance process, fewer service disruptions and the peace of mind that all aspects of their kitchen are managed by trained professionals. 

The ventilation and ducting system in a commercial kitchen operates constantly to extract heat, smoke, steam and airborne grease.  

Over time, these ducts can gather thick layers of grease and debris, which not only hinder performance but also pose a significant fire risk. 

Trained cleaning teams use specialised tools and techniques to access and thoroughly clean the ductwork, eliminating flammable growth and restoring proper airflow. 

Why Choose Innovative Cleaning Services for Your Commercial Kitchen 

Here’s why you should choose Innovative Cleaning Services for your commercial kitchen: 

Serving for over a decade 

We have 10 years of specialised experience in commercial kitchen cleaning and a deeper understanding of hygiene standards, including HACCP, FSA, SFBB and TR19 Grease (for kitchens and food areas). 

Quality is our most important recipe 

Our kitchen cleaning process is built around the RAMS procedure. We set clear quality standards, initial inspection and detailed checklists. 

Staff is our Asset 

Our staff is ISO-certified and BICSc-trained, skilled in using PPE properly and familiar with all relevant UK health and safety regulations. 

Greener Planet for a Greener Future 

We use eco-friendly, biodegradable cleaning products, use HEPA filters and follow COSHH regulations. Our cleaning practises are safe for both the environment and your kitchen. 

Frequently Asked Questions 

How often should my restaurant kitchen be deep cleaned to pass UK inspections? 

Kitchens should be deep-cleaned at least every 2-3 months. The usage, the size and the structure of the kitchen, as well as any local regulations, will better determine the frequency of your kitchen cleaning to meet hygiene standards and pass inspections. 

Are eco-friendly cleaning chemicals effective enough for food-prep areas? 

Yes, eco-friendly chemicals are effective for food-prep areas, as they are designed to remove grease, grime and bacteria while being safe for both staff and food. 

What records or proof do inspectors need after a deep cleaning? 

Inspectors require a detailed cleaning log or checklists. This covers dates, tasks completed and chemicals used. It will also need any relevant certifications for compliance with hygiene standards. 

How long does a professional kitchen deep clean usually take? 

A professional kitchen deep clean typically takes between 4-8 hours or maybe more. The size and condition of your kitchen will help us deliver a more suitable solution. 

Do we need to close the kitchen during the cleaning process? 

Yes, it is essential. Keep your kitchen closed during deep cleaning, as contamination can enter, causing issues. It also ensures the safety of your staff and visitors. 

What’s the average cost of a commercial kitchen deep clean in the UK? 

The average cost ranges from £250 to £800. Still, it depends on the kitchen structure, its size and how often it is cleaned. 

Conclusion & Next Steps 

For restaurant owners, hotel supervisors, and catering businesses, the kitchen is the most important area, as it is the main source of sales revenue. 

Your commercial kitchen must be well-cleaned, sterilised and comply with regulatory food safety standards. 

Adhering to FSA hygiene standards is crucial—make sure to be aware of these and follow them at all costs.