Cottingham · Hygiene
A full back-of-house deep clean for Cottingham kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Cottingham
East Riding of Yorkshire Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Cottingham eats out along Hallgate and King Street and around the Thursday market on Market Green, and it feeds thousands more through the University of Hull student halls and the staff and patient kitchens at Castle Hill Hospital. Every one of those kitchens answers to the same inspection standard, whether it plates a few dozen covers or runs a hospital catering shift.
A deep clean is what stands behind a good rating when the Cottingham 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 Finkle Street range to the grouting under a Market Green kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer awards a Cottingham 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 Finkle Street range wall to the grouting in a Market Green kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Cottingham EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Cottingham 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 King Street range to a large-town-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 Cottingham
We are in Cottingham's kitchens every week. Real jobs, not a gallery of someone else's.
A traditional Cottingham fish and chip shop had soil worked into the walls, floors and equipment, with spills tracked across the floor. I degreased and sanitised the worktops and splashbacks, decarbonised the fryers and cleaned in behind the prep benches. The kitchen was left bright and hygienic, and I issued a certificate for the records. The shop next door liked the look of it and asked for a quote.
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 an Eppleworth Road handover or a new Market Green opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Cottingham kitchen running; a deep clean resets it to the condition East Riding of Yorkshire Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Cottingham kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a King 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 Cottingham 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 King Street or Market Green kitchen an environmental health inspection actually looks at.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Cottingham kitchens span the full range, from a single King Street independent to a large-town-scale production line.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a King Street or Market Green site has to stay open. There is no extra charge for out-of-hours work.
Yes - from King Street and Market Green to the suburbs, and across the wider East Riding of Yorkshire.
A schedule of the work done and before-and-after photographs, plus a record you can hand to an Eppleworth Road landlord, an incoming operator or a council environmental health officer.
It depends on the kitchen - a small Market Green independent is usually a night, a large-town-scale production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Finkle Street extract to the grouting on a Market Green line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Local knowledge
Every Thursday the traders gather on Market Green under a charter first granted in 1200, more than twenty stalls of produce and goods that keep the old market-village character alive at the heart of Cottingham. The market draws crowds into the cafes and kitchens along Hallgate and King Street, and every one of them works to the same food-hygiene standard. A deep clean of canopies, filters and the 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.