Oban · Hygiene
A full back-of-house deep clean for Oban kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene inspection result.
Oban
Argyll and Bute Council rates dozens of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Oban eats out along George Street, the Corran Esplanade and the harbour front, from seafood shacks to hotel dining rooms, alongside staff messes at the hospital and larger employers. Every one is held to the same inspection standard.
A deep clean is what stands behind a good rating when the Oban 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 George Street range to the grouting under a Combie Street kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Information Scheme result an officer gives an Oban 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 George Street range wall to the grouting in a Combie Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence an Oban EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range an Oban kitchen runs - not a wipe-down.
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 Argyll Square range to a harbour-town-scale 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 Oban
We are in Oban's kitchens every week. Real jobs, not a gallery of someone else's.
A busy takeaway kitchen in Oban had months of soil collected across the walls, floors and equipment, with a musty smell in the cold room. We worked through the whole kitchen - the worktops and splashbacks, the fryers inside and out, and the walk-in. The kitchen came up clean and food-safe, with a report and photos for the file.
When to book
Usually before the inspector, not after.
Before an FHIS re-inspection, after an Improvement Required result that needs turning around to a Pass, at a Shore Street handover or a new Combie Street opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps an Oban kitchen running; a deep clean resets it to the condition Argyll and Bute Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Oban kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where an Argyll Square 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 Oban 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 an Argyll Square or Combie Street kitchen an environmental health inspection actually looks at.
It depends on the kitchen - a small Combie Street independent is usually a night, a harbour-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 Shore Street opening, a change of operator or a Combie Street lease handover, with photographs and a schedule of work for the file.
Yes - from Argyll Square and Combie Street to the suburbs, and across the wider Argyll and Bute.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Shore Street 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 George Street extract to the grouting on a Combie Street line. It cannot change how you handle food, but it removes the build-up that drags a result down.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Oban kitchens span the full range, from a single Argyll Square independent to a harbour-town-scale production line.
Local knowledge
Oban trades on the title Seafood Capital of Scotland, and the langoustine, oysters and scallops landed at the harbour reach plates within sight of the boats that caught them. Kitchens working that kind of fresh produce live or die on hygiene discipline. We clean and certify the extract canopies, filters and surfaces behind them, keeping grease off the ductwork and the records straight for environmental health inspections under Scottish food safety law.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.