Chard · Hygiene
A full back-of-house deep clean for Chard kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Chard
Somerset Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Chard eats out across the town: the food of Fore Street and the High Street, Holyrood Street, Combe Street, Silver Street, Boden Street, and Victoria Avenue. Add the local college, the Chard Community Hospital and Chard Museum, and you have hundreds of kitchens across the town on the same inspection standard.
A deep clean is what a good rating stands on when the Chard 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 Fore Street range to the grout under a Combe Street kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer gives a Chard 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 Fore Street range wall to the grouting in a Combe Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Chard EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Chard 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 Holyrood Street range to a flight-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 Chard
We are in Chard's kitchens every week. Real jobs, not a gallery of someone else's.
A High Street takeaway in Chard had thick fryer grease coating the wall behind the range and a sticky film over the extraction louvres. We stripped the louvres for a chemical soak, degreased the tiled wall and range surround and sanitised the prep counters, clearing the build that had dropped the food-hygiene score. Phosphate-free chemicals met the local water run-off rules.
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 Victoria Avenue handover or a new Combe Street opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Chard kitchen running; a deep clean resets it to the condition Somerset Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Chard kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Holyrood 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 Chard 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 Holyrood Street or Combe Street 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 Fore Street extract to the grouting on a Combe Street 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. Chard kitchens span the full range, from a single Holyrood Street independent to a flight-town-scale production line.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Victoria Avenue landlord, an incoming operator or a council environmental health officer.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Fore Street line where the canopy carbonises fastest and the inspector looks first.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Victoria Avenue opening, a change of operator or a Combe Street lease handover, with photographs and a schedule of work for the file.
Yes - from Holyrood Street and Combe Street to the suburbs, and across the wider Somerset.
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