Leigh · Hygiene
A full back-of-house deep clean for Leigh kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Leigh
Wigan Metropolitan Borough Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Leigh eats out across the town: the food of Bradshawgate, Market Street, Silk Street, King Street, Railway Road, the Spinning Gate centre, Ellesmere Street, and Gas Street. Add Wigan and Leigh College, Leigh Infirmary and the Spinners Mill, and you have hundreds of kitchens across the borough on the same inspection standard.
A deep clean is what a good rating stands on when the Leigh 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 Bradshawgate range to the grout under a King Street kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer gives a Leigh 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 Bradshawgate range wall to the grouting in a King Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Leigh EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Leigh cooks on - not a surface wipe.
Cooking lines stripped and degreased, fryers and ranges cleaned out, the extract canopy and filters cleared, stainless polished, walls and ceilings washed down, fridges and cold rooms sanitised, and the carbonised grease behind the hot line that a nightly close-down never touches. From a single Silk Street range to a spinning-town-scale production kitchen, we work around your service - overnight or on a close day - and leave a dated record of exactly what was done.
On the ground in Leigh
We are in Leigh's kitchens every week. Real jobs, not a gallery of someone else's.
A Market Street takeaway in Leigh had thick fryer grease coating the wall behind the range and a sticky film over the extraction louvres. We stripped the louvres for a chemical soak, degreased the tiled wall and range surround and sanitised the prep counters, clearing the build that had dropped the food-hygiene score. Phosphate-free chemicals met the local water run-off rules.
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 Gas Street handover or a new King 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 Leigh kitchen running; a deep clean resets it to the condition Wigan Metropolitan Borough Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Leigh kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Silk 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 Leigh 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 Silk Street or King Street kitchen an environmental health inspection actually looks at.
It depends on the kitchen - a small King Street independent is usually a night, a spinning-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 Gas Street opening, a change of operator or a King 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. Leigh kitchens span the full range, from a single Silk Street independent to a spinning-town-scale production line.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Bradshawgate line where the canopy carbonises fastest and the inspector looks first.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Gas Street landlord, an incoming operator or a council environmental health officer.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Silk Street or King Street site has to stay open. There is no extra charge for out-of-hours work.
Phoenix Duct Clean · by the numbers
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