Gloucester · Hygiene
A full back-of-house deep clean for Gloucester kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Gloucester
Gloucester City Council rates around 1,050 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Gloucester eats out around its historic docks: the waterfront dining of Gloucester Quays and the independent Food Dock, the city-centre streets of Westgate and Southgate, and the diverse food strip of Barton Street. Add the university, the Gloucestershire Royal and Kingsholm, and you have thousands of kitchens on the same inspection standard.
A deep clean is what stands behind a good rating when the Gloucester 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 Northgate Street range to the grouting under a Gloucester Quays kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer awards a Gloucester 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 Northgate Street range wall to the grouting in a Gloucester Quays kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Gloucester EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Gloucester 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 Southgate Street range to a quays-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 Gloucester
We are in Gloucester's kitchens every week. Real jobs, not a gallery of someone else's.
A country-house estate hotel kitchen in Gloucester had baked-on meat fat coating the combi-oven racks and matted dust on the high dry-store shelving. We steam-cleaned the oven chambers, pulled the hot line out to degrease the rear voids and sanitised the storage racks, bringing the boutique kitchen back to standard - with a full before-and-after photo portfolio for the executive chef.
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 Docks handover or a new Gloucester Quays opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Gloucester kitchen running; a deep clean resets it to the condition Gloucester City Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Gloucester kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Southgate 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 Gloucester 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 Southgate Street or Gloucester Quays kitchen an environmental health inspection actually looks at.
It depends on the kitchen - a small Gloucester Quays independent is usually a night, a quays-hotel 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 Northgate Street extract to the grouting on a Gloucester Quays 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 Southgate Street or Gloucester Quays site has to stay open. There is no extra charge for out-of-hours work.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Gloucester kitchens span the full range, from a single Southgate Street independent to a quays-hotel production line.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Docks opening, a change of operator or a Gloucester Quays lease handover, with photographs and a schedule of work for the file.
Yes - from Southgate Street and Gloucester Quays to the suburbs, and across the wider Gloucestershire.
Phoenix Duct Clean · by the numbers
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