Lichfield · Hygiene
A full back-of-house deep clean for Lichfield kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Lichfield
Lichfield District Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Lichfield eats out across the cathedral city: the food of Bore Street and Bird Street, Market Street, Conduit Street, Tamworth Street, the Three Spires Shopping Centre, Dam Street, and Bakers Lane. Add the local college, the Samuel Johnson Community Hospital and the cathedral, and you have hundreds of kitchens across the district on the same inspection standard.
A deep clean is what a good rating stands on when the Lichfield 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 Bore Street range to the grout under a Conduit Street kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer awards a Lichfield 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 Bore Street range wall to the grouting in a Conduit Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Lichfield EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Lichfield kitchen runs - not a wipe-down.
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 Market Street range to a three-spires-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 Lichfield
We are in Lichfield's kitchens every week. Real jobs, not a gallery of someone else's.
A Bird Street bistro in Lichfield had charred fat crusted inside the chargrill canopy and grease over the floor behind the range. We soaked the canopy filters, scraped the plenum and cooking suite back to metal and machine-scrubbed the safety floor, leaving the city-centre kitchen sterile for its hygiene audit. It was fitted into a midweek closure.
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 Bakers Lane handover or a new Conduit 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 Lichfield kitchen running; a deep clean resets it to the condition Lichfield District Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Lichfield kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Market 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 Lichfield 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 Street or Conduit Street kitchen an environmental health inspection actually looks at.
It depends on the kitchen - a small Conduit Street independent is usually a night, a three-spires-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. Lichfield kitchens span the full range, from a single Market Street independent to a three-spires-scale production line.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Market Street or Conduit Street site has to stay open. There is no extra charge for out-of-hours work.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Bakers Lane landlord, an incoming operator or a council environmental health officer.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Bore Street extract to the grouting on a Conduit Street line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Bakers Lane opening, a change of operator or a Conduit Street lease handover, with photographs and a schedule of work for the file.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.