Chichester · Hygiene
A full back-of-house deep clean for Chichester kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Chichester
Chichester District Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Chichester eats out along North Street, East Street and St Pancras, and in the staff and public kitchens of St Richard's Hospital, Chichester College, the University of Chichester and the Festival Theatre. Every one of those kitchens answers to the same inspection standard, whether it plates a hundred covers a night or feeds a single shift.
A deep clean is what a good rating stands on when the Chichester 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 North Street range to the grout under a South Street kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer awards a Chichester 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 North Street range wall to the grouting in a South Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Chichester EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Chichester 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 West Street range to a city-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 Chichester
We are in Chichester's kitchens every week. Real jobs, not a gallery of someone else's.
A family-run coffee shop in Chichester had a cook line carrying a layer of carbon and grease, with a bit of mould showing in the walk-in. We stripped the cook line down, decarbonised the range and sanitised every surface from top to bottom. The owner was really pleased with the result, and we sorted the paperwork out for them. On the way out we handed the proprietor a short photo report for their insurance file.
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 Whyke handover or a new South 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 Chichester kitchen running; a deep clean resets it to the condition Chichester District Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Chichester kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a West 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 Chichester 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 West Street or South Street kitchen an environmental health inspection actually looks at.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy North Street 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 Whyke landlord, an incoming operator or a council environmental health officer.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased North Street extract to the grouting on a South Street line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a West Street or South Street site has to stay open. There is no extra charge for out-of-hours work.
It depends on the kitchen - a small South Street independent is usually a night, a city-scale production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Yes - from West Street and South Street to the suburbs, and across the wider West Sussex.
Local knowledge
In 1962 Chichester Festival Theatre opened as Britain's first modern thrust-stage theatre, with Laurence Olivier as its founding director and the first National Theatre company formed on its boards. Its seasons fill the restaurants and kitchens of the city every summer. Every one of those kitchens works to the same food-hygiene standard, and a deep clean of canopies, filters and hard-to-reach surfaces is what keeps an inspection on the right side of the line.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.