Bristol · Hygiene
A full back-of-house deep clean for Bristol kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Bristol
Bristol City Council rates around 4,470 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Bristol eats out with a strong independent streak: the shipping-container units of Wapping Wharf, the small plates of the Harbourside, the cafes of Stokes Croft and Gloucester Road, and the restaurants of Clifton Village and Whiteladies Road. Add two big universities and the city hospitals, and you have thousands of kitchens on the same inspection standard.
A deep clean is what a good rating stands on when the Bristol 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 Wapping Wharf range to the grout under a Clifton Village kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer gives a Bristol 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 Wapping Wharf range wall to the grouting in a Clifton Village kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Bristol EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Bristol 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 Stokes Croft range to a harbourside-hotel 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 Bristol
We are in Bristol's kitchens every week. Real jobs, not a gallery of someone else's.
A traditional gastro pub in Bristol had sticky oil on the high ceiling tiles and heavy carbon crusted onto the under-fired chargrills and the prep benches around them. We swapped out the compromised ceiling tiles, worked an alkaline gel into the baked-on carbon to lift it off the grills and sanitised the walls and shelving. The low timber ceiling beams meant hand-wiping rather than steam in places, but it came back bright and clean.
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 Harbourside handover or a new Clifton Village opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Bristol kitchen running; a deep clean resets it to the condition Bristol City Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Bristol kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Stokes Croft 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 Bristol 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 Stokes Croft or Clifton Village kitchen an environmental health inspection actually looks at.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Wapping Wharf extract to the grouting on a Clifton Village line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Bristol kitchens span the full range, from a single Stokes Croft independent to a harbourside-hotel production line.
Yes - from Stokes Croft and Clifton Village to the suburbs, and across the wider West of England.
It depends on the kitchen - a small Clifton Village independent is usually a night, a harbourside-hotel production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Wapping Wharf line where the canopy carbonises fastest and the inspector looks first.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Stokes Croft or Clifton Village site has to stay open. There is no extra charge for out-of-hours work.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.