Restaurant Kitchen Hygiene: Passing Your Next Inspection
The areas inspectors check first in a commercial kitchen, and the cleaning routine that keeps your rating where you want it.
Health inspections rarely fail on the obvious. They fail on the areas the daily close-down routine quietly skips.
Where inspectors look first
- Behind and beneath the cook line
- Extraction canopy filters and grease traps
- Walk-in seals, shelving and floor corners
- Hand-wash sinks: soap, towels, and whether they are clear of pans
- Food contact surfaces and chopping board storage
Daily, weekly, quarterly
Daily: surfaces, floors, bins, hand-wash stations, front-of-equipment degrease.
Weekly: behind equipment, wall tiles to full height, shelving stripped and washed, drains treated.
Quarterly: full canopy and ductwork deep clean with a certificate — this is the document an inspector will ask for.
Keep the paperwork
A signed cleaning schedule, product data sheets and your duct-clean certificate should live in one folder by the office. Missing paperwork turns a good kitchen into a marked-down one.
Out-of-hours is the only sensible slot
Our food-sector teams work after close so your service is never interrupted, and we leave a timestamped photo report each visit.
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