Restaurant Cleaning: How to Stay Health-Inspection Ready

Health inspectors don't announce. Restaurants that pass every visit have one thing in common: a cleaning cadence that treats deep-clean tasks as scheduled work, not "when we get around to it." Here's the schedule that works.

Daily (end of every shift)

Line surfaces, cutting boards, fryer surrounds, sink area, floor sweep + degrease mop, dining tables + chairs, restroom check, trash + recycling. All-hands, 45–75 minutes at close.

Weekly

Walk-in interior + door seals, hood filters (soak overnight), storage shelving, fridge/freezer coils, dry-storage floor, all reachable surfaces behind equipment. 3–5 hours by dedicated crew.

Monthly / quarterly

Full hood cleaning by certified crew (fire code — NFPA 96), grease trap pumping, dry vent cleaning, ceiling tile vacuuming, deep floor degrease with brush machine. Requires overnight shutdown.

What inspectors always find

Grease build-up on hood surrounds, food residue in walk-in door seals, corroded shelving, missing sanitizer in wiping-cloth buckets, and unlabelled chemical bottles. All preventable with the schedule above.

Budget

A typical 100-seat restaurant spends $1,600–$3,200/month on cleaning — nightly janitorial + weekly deep + monthly hood. Our restaurant cleaning contracts bundle all three tiers.

Frequently asked questions

Do you handle hood and duct cleaning?

Yes — NFPA 96 certified, with certificate of compliance provided after each visit for your insurance file.

What about grease trap pumping?

We coordinate with a licensed grease hauler; frequency depends on trap size and volume (usually every 60–90 days).

Can you clean during service hours?

Front-of-house yes; kitchen deep-clean tasks require post-close hours.

Serving your area

We deliver this service across the GTA, Lower Mainland, and all major Canadian metros — including Toronto, Montreal, Vancouver. See our full list of service areas or request a free quote.