Andover · Hygiene
A full back-of-house deep clean for Andover kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Andover
Test Valley Borough Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Andover eats out across the market town: the thatched eateries of George Yard, the High Street and its Guildhall, the Chantry Centre, Bridge Street, Winchester Street, London Street, and the twice-weekly Market Place. Add Andover College, the Andover War Memorial Hospital and the Army headquarters, and you have hundreds of kitchens across the borough on the same inspection standard.
A deep clean is what a good rating stands on when the Andover inspector calls. We go well past a nightly wipe-down - the surfaces, the equipment inside and behind, and the fabric of the room, from a grease-laden canopy over a George Yard range to the grout under a Bridge Street kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer gives an Andover kitchen rests on three things checked on the day, and a deep clean shifts two of them.
How food is prepped, cooked, cooled and stored on your line - your practice, but it stands on genuinely clean surfaces and equipment underneath it.
The state of the structure and equipment - the pillar a deep clean lifts directly, from a carbonised George Yard range wall to the grouting in a Bridge Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence an Andover EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Andover cooks on - not a surface wipe.
Cooking lines stripped and degreased, fryers and ranges cleaned out, the extract canopy and filters cleared, stainless polished, walls and ceilings washed down, fridges and cold rooms sanitised, and the carbonised grease behind the hot line that a nightly close-down never touches. From a single Chantry Centre range to a market-town-scale production kitchen, we work around your service - overnight or on a close day - and leave a dated record of exactly what was done.
On the ground in Andover
We are in Andover's kitchens every week. Real jobs, not a gallery of someone else's.
A High Street pub kitchen in Andover had charred fat crusted inside the chargrill canopy and grease over the floor behind the range. We soaked the canopy filters, scraped the plenum and cooking suite back to metal and machine-scrubbed the safety floor, leaving the town-centre kitchen sterile for its hygiene audit. It was fitted into a midweek closure.
When to book
Usually before the inspector, not after.
Before an FHRS re-inspection, after a rating that needs lifting off a 2 or 3, at a Guildhall handover or a new Bridge Street opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps an Andover kitchen running; a deep clean resets it to the condition Test Valley Borough Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Andover kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Chantry Centre kitchen has to reopen the next day.
Surfaces, equipment and structure - deep, and behind the hot line where the grease hides.
A dated record of what was cleaned, for your file and the next Andover EHO visit.
Questions
Daily cleaning keeps surfaces usable between services. A deep clean reaches what that never does - behind and beneath fixed equipment, inside ovens, fryers and extraction canopies, and across walls, ceilings and floor junctions. It is the part of a Chantry Centre or Bridge Street kitchen an environmental health inspection actually looks at.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Guildhall opening, a change of operator or a Bridge Street lease handover, with photographs and a schedule of work for the file.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Chantry Centre or Bridge Street site has to stay open. There is no extra charge for out-of-hours work.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Andover kitchens span the full range, from a single Chantry Centre independent to a market-town-scale production line.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy George Yard line where the canopy carbonises fastest and the inspector looks first.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased George Yard extract to the grouting on a Bridge Street line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Guildhall landlord, an incoming operator or a council environmental health officer.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.