Cambridge · Hygiene
A full back-of-house deep clean for Cambridge kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Cambridge
Cambridge City Council rates around 1,450 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Cambridge eats out across the colleges and the city: the diverse independents of Mill Road, the restaurants of Regent Street and Bene't Street, the cafes of King's Parade and Rose Crescent, and the market on Market Square. Add the universities, Addenbrooke's and the Grand Arcade, and you have thousands of kitchens on the same inspection standard.
A deep clean is what a good rating stands on when the Cambridge 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 Mill Road range to the grout under a King's Parade kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer gives a Cambridge 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 Mill Road range wall to the grouting in a King's Parade kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Cambridge EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Cambridge 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 Bene't Street range to a college-scale 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 Cambridge
We are in Cambridge's kitchens every week. Real jobs, not a gallery of someone else's.
A science-park incubator canteen in Cambridge had crystallised glucose residue under the automated drinks bars and fine dust on the exposed overhead ducts. We cleared the sugar crusts with microfibre detailing tools, wiped down the high-level trunking and sanitised the food passes, bringing the large catering zone back to standard. The high-level work was done overnight on compact scissor lifts.
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 Magdalene Street handover or a new King's Parade opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Cambridge kitchen running; a deep clean resets it to the condition Cambridge City Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Cambridge kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Bene't Street 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 Cambridge 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 Bene't Street or King's Parade kitchen an environmental health inspection actually looks at.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Magdalene Street opening, a change of operator or a King's Parade lease handover, with photographs and a schedule of work for the file.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Mill Road 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 Magdalene Street landlord, an incoming operator or a council environmental health officer.
Yes - from Bene't Street and King's Parade to the suburbs, and across the wider Cambridgeshire.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Mill Road extract to the grouting on a King's Parade 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. Cambridge kitchens span the full range, from a single Bene't Street independent to a college-scale production line.
Phoenix Duct Clean · by the numbers
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