Frome · Hygiene
A full back-of-house deep clean for Frome kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Frome
Somerset Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Frome eats out along Cheap Street, Catherine Hill and Bath Street, and in the staff kitchens of Frome Community Hospital, Frome College and the town's larger employers. 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 stands behind a good rating when the Frome 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 Cheap Street range to the grouting under a Stony Street kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer gives a Frome kitchen rests on three things checked on the day, and a deep clean shifts 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 Cheap Street range wall to the grouting in a Stony Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Frome EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Frome 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 Market Place range to a 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 Frome
We are in Frome's kitchens every week. Real jobs, not a gallery of someone else's.
An independent golf club kitchen in Frome had grease and baked-on debris behind the chargrill and under the stainless benches, with spills tracked across the floor. We deep-cleaned top to bottom, taking in every surface, the appliances inside and out and the extract canopy. The kitchen went on to pass its next hygiene audit comfortably, with a certificate issued on completion. The site's little terrier kept a close eye on us from the doorway throughout.
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 Keyford handover or a new Stony 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 Frome kitchen running; a deep clean resets it to the condition Somerset Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Frome kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Market Place 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 Frome 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 Market Place or Stony Street kitchen an environmental health inspection actually looks at.
It depends on the kitchen - a small Stony Street independent is usually a night, a town-scale production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Keyford opening, a change of operator or a Stony Street 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. Frome kitchens span the full range, from a single Market Place independent to a town-scale production line.
Yes - from Market Place and Stony Street to the suburbs, and across the wider Somerset.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Cheap Street extract to the grouting on a Stony Street line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Keyford landlord, an incoming operator or a council environmental health officer.
Local knowledge
On the first Sunday of most months, the Frome Independent closes the main streets and sends its stalls climbing up Stony Street and Catherine Hill, drawing an average of ten thousand people into a town of under thirty thousand. It fills the cafes, street-food stalls and kitchens on every side. 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.