Norwich · Hygiene
A full back-of-house deep clean for Norwich kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Norwich
Norwich City Council rates around 1,600 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Norwich eats out with a strong independent streak: the restaurants and bars of the Norwich Lanes, the historic quarter of Tombland, the Golden Triangle around Unthank Road, the dining strip of St Benedicts Street, and the 190-stall Norwich Market. Add the University of East Anglia and the Norfolk and Norwich, and you have thousands of kitchens on the same inspection standard.
A deep clean is what a good rating stands on when the Norwich 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 Magdalen Street range to the grout under a Tombland kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer gives a Norwich 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 Magdalen Street range wall to the grouting in a Tombland kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Norwich EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Norwich 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 Norwich Lanes range to a market-hall 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 Norwich
We are in Norwich's kitchens every week. Real jobs, not a gallery of someone else's.
A football-club stadium kitchen in Norwich had high-volume grease inside the pie-warmer ovens, film on the prep benches and heavily soiled wash-up floors after a run of matchdays. We ran a full clean across the walls, floors, ceilings, all the equipment, benches and metal shelving, and had the high-capacity suite back to a sterile standard for the next round of hospitality - heavy kit brought in through the goods lift with the stadium security team.
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 Tombland handover or a new Tombland opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Norwich kitchen running; a deep clean resets it to the condition Norwich City Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Norwich kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Norwich Lanes 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 Norwich 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 Norwich Lanes or Tombland kitchen an environmental health inspection actually looks at.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Magdalen Street 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 Tombland 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 Norwich Lanes or Tombland site has to stay open. There is no extra charge for out-of-hours work.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Tombland opening, a change of operator or a Tombland 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. Norwich kitchens span the full range, from a single Norwich Lanes independent to a market-hall production line.
It depends on the kitchen - a small Tombland independent is usually a night, a market-hall production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.