Cardiff · Hygiene
A full back-of-house deep clean for Cardiff kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Cardiff
Cardiff Council rates around 3,300 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Cardiff eats out across the board: the multicultural restaurants of City Road, the independents of Pontcanna and Wellfield Road, the waterfront dining of Cardiff Bay, the late-night takeaways of Caroline Street, and the stalls of Cardiff Central Market. Add three universities and the University Hospital of Wales, and you have thousands of kitchens on the same inspection standard.
A deep clean is what stands behind a good rating when the Cardiff inspector arrives. We clean well beyond a nightly close-down - the surfaces, the equipment inside and behind, and the structure, from a greased extract canopy over a City Road range to the grouting under a Cardiff Bay kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer gives a Cardiff 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 City Road range wall to the grouting in a Cardiff Bay kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Cardiff EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Cardiff kitchen runs - not a wipe-down.
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 Pontcanna range to a bay-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 Cardiff
We are in Cardiff's kitchens every week. Real jobs, not a gallery of someone else's.
A technical college training kitchen in Cardiff had cosmetic dust, light grease films on the walls and food residue inside the bake ovens and along the stainless prep lines from a term of student use. We ran a wall-to-wall deep clean of every cooking bay, sanitised the storage shelving and stripped, scrubbed and resealed the safety floors - timed for the summer enrolment week when the teaching kitchens were empty.
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 Butetown handover or a new Cardiff Bay opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Cardiff kitchen running; a deep clean resets it to the condition Cardiff Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Cardiff kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Pontcanna 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 Cardiff 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 Pontcanna or Cardiff Bay kitchen an environmental health inspection actually looks at.
It depends on the kitchen - a small Cardiff Bay independent is usually a night, a bay-hotel production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Cardiff kitchens span the full range, from a single Pontcanna independent to a bay-hotel production line.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Butetown landlord, an incoming operator or a council environmental health officer.
Yes - from Pontcanna and Cardiff Bay to the suburbs, and across the wider South Wales.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Pontcanna or Cardiff Bay 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 City Road line where the canopy carbonises fastest and the inspector looks first.
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