Oxford · Hygiene
A full back-of-house deep clean for Oxford kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Oxford
Oxford City Council rates around 1,500 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Oxford eats out around the colleges: the traders of the Covered Market, the diverse independents of Cowley Road, the neighbourhood dining of Jericho and Walton Street, the bars of George Street, and the cafes of Summertown. Add two universities, the John Radcliffe and the Kassam Stadium, and you have thousands of kitchens on the same inspection standard.
A deep clean is what a good rating stands on when the Oxford 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 Cowley Road range to the grout under a Summertown kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer awards an Oxford 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 Cowley Road range wall to the grouting in a Summertown kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence an Oxford EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range an Oxford 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 Walton Street range to a college-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 Oxford
We are in Oxford's kitchens every week. Real jobs, not a gallery of someone else's.
A university college refectory in Oxford had old soot settled over the high stone corbels and congealed cooking oil pooling under the gas ranges. We gently HEPA-vacuumed the stone details, worked alkaline gels into the floor grease and disinfected the benches, reaching a five-star rating while protecting the historic fabric of the room - all under a conservation officer's guidance, using low-pressure steam so the masonry was never damaged.
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 Jericho handover or a new Summertown opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps an Oxford kitchen running; a deep clean resets it to the condition Oxford City Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Oxford kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Walton 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 Oxford 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 Walton Street or Summertown kitchen an environmental health inspection actually looks at.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Oxford kitchens span the full range, from a single Walton Street independent to a college-scale production line.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Jericho opening, a change of operator or a Summertown lease handover, with photographs and a schedule of work for the file.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Cowley Road extract to the grouting on a Summertown line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Jericho 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 Walton Street or Summertown site has to stay open. There is no extra charge for out-of-hours work.
It depends on the kitchen - a small Summertown independent is usually a night, a college-scale 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.