London · Hygiene
A full back-of-house deep clean for London kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
London
London has more restaurants than any other UK city - over 11,400 - and every one carries a food hygiene rating its customers can look up before they book.
London eats out harder than anywhere in the country, and it does it across 33 borough councils, each running its own environmental health team. From the late-night kitchens of Soho and Shoreditch to the curry houses of Brick Lane, the dining rooms of Mayfair and the high streets of every suburb, thousands of back-of-house kitchens all work to the same inspection standard - and London takes more than a fifth of all the UK's food-delivery orders, so those kitchens rarely stop.
A deep clean is what stands behind a good rating when the inspector arrives. We clean well beyond a nightly close-down: the surfaces, the equipment inside and behind, and the structure - walls, ceilings, extract canopy and the spots a daily clean never reaches - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating is built from three things an officer scores on the day. A deep clean moves two of them directly.
How food is prepared, cooked, cooled and stored - your practice, supported by genuinely clean surfaces and equipment.
The state of the structure, surfaces and equipment - the part a deep clean lifts directly, from a greased extract to the grouting.
Your records and systems - the cleaning schedule a deep clean gives you the dated evidence to back.
The clean
Floor to ceiling, and inside the equipment - not a surface wipe.
Cooking lines stripped and degreased, fryers and ranges cleaned out, extract canopy and filters cleared, stainless polished, walls and ceilings washed down, fridges and dry stores sanitised, and the gaps behind and under equipment that daily cleaning never reaches. 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 London
We are in London's kitchens every week. Real jobs, not a gallery of someone else's.
At a care-home kitchen in London we arrived to dirt and debris built up behind and under the appliances and benches, black mould in the walk-in freezer and a convection oven heavy with limescale. We carried out a full deep clean - degreasing, decarbonising and sanitising every surface, walls and floors included, and all the equipment - and worked it over two consecutive night shifts so the kitchen could stay open for residents. The client got before-and-after images and a deep-clean certificate for the file, and were very happy with the result.
When to book
There is a right time, and it is usually before the inspector, not after.
Before a re-inspection, after a rating that needs lifting, at a handover or new opening, ahead of a busy season, or simply on a quarterly cycle so it never builds up. A daily clean keeps the kitchen running; a deep clean resets it to the condition an inspector scores - and the two are different jobs, done by different hands.
How it runs
Walk the kitchen, agree scope and a slot around your service.
Equipment and food areas safed off before work starts.
Surfaces, equipment and structure - deep, and behind.
A dated record of what was cleaned, for your file and the inspector.
Questions
Daily cleaning keeps surfaces and equipment 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 the kitchen an environmental health inspection actually looks at.
It targets exactly what a borough's environmental health officers score on the physical side - the condition and cleanliness of structure and equipment. It cannot change how you handle food or keep records, but it removes the build-up that drags a rating down.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. London kitchens span the full range, from a single range in a Soho independent to a full production line in a City hotel, and we scope the deep clean to whatever is in front of us.
Yes. We work overnight, early mornings or on closing days, and where a site must stay open we work across consecutive night shifts. There is no extra charge for out-of-hours work.
Yes. From the West End and the City to the suburbs, and out across Greater London and the Home Counties.
Often. London's food scene turns over fast, and a documented deep clean resets a kitchen to a clean baseline for a new opening, a change of operator or a lease handover - with photographs and a schedule of work for the file.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a landlord, an incoming operator or an environmental health officer.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.