Cheltenham · Hygiene
A full back-of-house deep clean for Cheltenham kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Cheltenham
Cheltenham Borough Council rates around 1,000 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Cheltenham eats out across the spa town: the bars and restaurants of Montpellier and the Suffolks, the chains and cafes of the Promenade and Regent Street, the leisure dining of the Brewery Quarter, and the independents on Bath Road and Cambray Place. Add the University of Gloucestershire, Cheltenham General Hospital and the racecourse, and you have thousands of kitchens on the same inspection standard.
A deep clean is what stands behind a good rating when the Cheltenham 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 Montpellier range to the grouting under a Brewery Quarter kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer awards a Cheltenham kitchen is built from three things on the day, and a deep clean moves 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 Montpellier range wall to the grouting in a Brewery Quarter kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Cheltenham EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Cheltenham cooks on - not a surface wipe.
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 Regent Street range to a spa-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 Cheltenham
We are in Cheltenham's kitchens every week. Real jobs, not a gallery of someone else's.
A racecourse grandstand kitchen in Cheltenham had heavy grease built up inside the bulk bratt pans and under-counter hot-holding cupboards after a multi-day racing fixture. We pressure-washed the central floor drainage channels, degreased the stainless serving counters and detailed the wire storage racks, bringing the high-throughput kitchen back to a ready state ahead of the festival meetings. Gate entry and the heavy machinery were coordinated with the logistics team via the rear cargo lift.
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 Cambray Place handover or a new Brewery Quarter opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Cheltenham kitchen running; a deep clean resets it to the condition Cheltenham Borough Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Cheltenham kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Regent 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 Cheltenham 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 Regent Street or Brewery Quarter kitchen an environmental health inspection actually looks at.
Yes - from Regent Street and Brewery Quarter to the suburbs, and across the wider Gloucestershire.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Montpellier line where the canopy carbonises fastest and the inspector looks first.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Montpellier extract to the grouting on a Brewery Quarter 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. Cheltenham kitchens span the full range, from a single Regent Street independent to a spa-hotel production line.
It depends on the kitchen - a small Brewery Quarter independent is usually a night, a spa-hotel production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Cambray Place landlord, an incoming operator or a council environmental health officer.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.