Exeter · Hygiene
A full back-of-house deep clean for Exeter kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Exeter
Exeter City Council rates around 1,050 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Exeter eats out around the cathedral and the water: the cobbled independents of Gandy Street, the waterside restaurants of the Quayside, the strips of Fore Street and Queen Street, and the shopping-village dining of Magdalen Road. Add the university, the Royal Devon and Exeter and Sandy Park, and you have thousands of kitchens on the same inspection standard.
A deep clean is what a good rating stands on when the Exeter 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 Quayside kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer awards an Exeter 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 Fore Street range wall to the grouting in a Quayside kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence an Exeter EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Exeter 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 Gandy Street range to a cathedral-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 Exeter
We are in Exeter's kitchens every week. Real jobs, not a gallery of someone else's.
An organic farm-shop cafe kitchen in Exeter had dried fruit-pulp stains on the stainless benches and sticky honey residue packed into the floor-to-wall coving. We scrubbed the prep surfaces with eco-certified degreasers, detailed the coving joints and disinfected the small-appliance housings - using only non-perfumed sanitisers so nothing tainted the open deli cheese counters nearby.
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 Magdalen Road handover or a new Quayside opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps an Exeter kitchen running; a deep clean resets it to the condition Exeter City Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Exeter kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Gandy 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 Exeter 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 Gandy Street or Quayside kitchen an environmental health inspection actually looks at.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Magdalen Road opening, a change of operator or a Quayside lease handover, with photographs and a schedule of work for the file.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Exeter kitchens span the full range, from a single Gandy Street independent to a cathedral-hotel production line.
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 Quayside line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Yes - from Gandy Street and Quayside to the suburbs, and across the wider Devon.
It depends on the kitchen - a small Quayside independent is usually a night, a cathedral-hotel production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Gandy Street or Quayside site has to stay open. There is no extra charge for out-of-hours work.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.