Brighton · Hygiene
A full back-of-house deep clean for Brighton kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Brighton
Brighton and Hove City Council rates around 2,960 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Brighton eats out as hard as anywhere on the coast: the restaurants of the Lanes and North Laine, the international strip of Preston Street, the Kemptown run of St James's Street, the seafront, and the Hove dining of Church Road. Add two universities and the Royal Sussex, and you have thousands of kitchens on the same inspection standard.
A deep clean is what a good rating stands on when the Brighton 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 Preston Street range to the grout under a Kemptown kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer gives a Brighton 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 Preston Street range wall to the grouting in a Kemptown kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Brighton EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Brighton kitchen runs - not a wipe-down.
Cook lines stripped and degreased, fryers and ranges emptied and cleaned through, canopy and baffle filters cleared, stainless brought back to a shine, walls and ceilings washed off, cold rooms and fridges sanitised, and the baked grease behind the hot line that a closing wipe never reaches. From one North Laine range to a seafront-hotel production kitchen, we fit the work around service - overnight or on a rest day - and hand over a dated record of every job done.
On the ground in Brighton
We are in Brighton's kitchens every week. Real jobs, not a gallery of someone else's.
A seafront seafood restaurant in Brighton had salt air and cooking vapour leaving a sticky film over the walls, ceilings and stainless benches, with grease on the fryers. We worked food-safe degreaser across every surface, deep-cleaned the fryer lines and combi ovens and hand-scrubbed the safety floors and under-bench shelving - and finished the stainless with a marine-grade polish to hold off the salt tarnishing.
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 North Laine handover or a new Kemptown opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Brighton kitchen running; a deep clean resets it to the condition Brighton and Hove City Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Brighton kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a North Laine 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 Brighton 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 North Laine or Kemptown kitchen an environmental health inspection actually looks at.
Yes - from North Laine and Kemptown to the suburbs, and across the wider East Sussex.
It depends on the kitchen - a small Kemptown independent is usually a night, a seafront-hotel production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Preston Street extract to the grouting on a Kemptown line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a North Laine or Kemptown site has to stay open. There is no extra charge for out-of-hours work.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Preston Street line where the canopy carbonises fastest and the inspector looks first.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a North Laine landlord, an incoming operator or a council environmental health officer.
Phoenix Duct Clean · by the numbers
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