Edinburgh · Hygiene
A full back-of-house deep clean for Edinburgh kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene inspection result.
Edinburgh
City of Edinburgh Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Edinburgh eats out along the Royal Mile and George Street, down in Leith where the Shore holds the city's Michelin kitchens, and up in Stockbridge among its bistros and delis. Add the halls and catered residences of the University of Edinburgh, the festival pop-ups every August and the staff messes of the big city employers, and hundreds of kitchens across the capital cook to the same inspection standard.
A deep clean is what stands behind a good rating when the Edinburgh 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 Princes Street range to the grouting under a Grassmarket kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Information Scheme result an officer awards an Edinburgh 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 Princes Street range wall to the grouting in a Grassmarket kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence an Edinburgh EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Edinburgh 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 Rose Street range to a city-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 Edinburgh
We are in Edinburgh's kitchens every week. Real jobs, not a gallery of someone else's.
A garden centre cafe kitchen in Edinburgh had heavy soiling across every food-contact surface, with grease built up on the wall cladding. We stripped the cook line, decarbonised the fryers and sanitised the walls, floors and equipment throughout. The kitchen was left fresh and ready for service, and we provided a certificate for the file.
When to book
Usually before the inspector, not after.
Before an FHIS re-inspection, after an Improvement Required result that needs turning around to a Pass, at a Royal Mile handover or a new Grassmarket opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps an Edinburgh kitchen running; a deep clean resets it to the condition City of Edinburgh Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Edinburgh kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Rose 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 Edinburgh 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 Rose Street or Grassmarket kitchen an environmental health inspection actually looks at.
Yes - from Rose Street and Grassmarket to the suburbs, and across the wider Edinburgh.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Princes Street 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 Princes Street extract to the grouting on a Grassmarket line. It cannot change how you handle food, but it removes the build-up that drags a result down.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Royal Mile opening, a change of operator or a Grassmarket lease handover, with photographs and a schedule of work for the file.
It depends on the kitchen - a small Grassmarket 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 - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Edinburgh kitchens span the full range, from a single Rose Street independent to a city-scale production line.
Local knowledge
The Edinburgh Festival Fringe has run every August since 1947 and is now the largest arts festival on earth, pouring hundreds of thousands of visitors through the city's kitchens in a matter of weeks. That kind of volume coats every canopy and surface in vaporised fat, and each kitchen answers to the same hygiene inspection whatever the season. We clean back to a hygienic, food-safe finish and document the work, so premises meet the standards Scottish inspectors apply without a scramble before a visit.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.