Salisbury · Hygiene
A full back-of-house deep clean for Salisbury kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Salisbury
Wiltshire Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Salisbury eats out across the cathedral city: the twice-weekly Market Place, the restaurants of Fisherton Street, the food of Bridge Street and Catherine Street, Milford Street, New Canal, and the Old George Mall. Add Wiltshire College, Salisbury District Hospital and the cathedral, and you have hundreds of kitchens across the city on the same inspection standard.
A deep clean is what stands behind a good rating when the Salisbury 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 Catherine Street range to the grouting under a Market Place kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer gives a Salisbury 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 Catherine Street range wall to the grouting in a Market Place kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Salisbury EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Salisbury 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 Bridge Street range to a cathedral-city-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 Salisbury
We are in Salisbury's kitchens every week. Real jobs, not a gallery of someone else's.
A Fisherton Street bistro in Salisbury 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 Monday closure so the trade lost no covers.
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 an Old George Mall handover or a new Market Place opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Salisbury kitchen running; a deep clean resets it to the condition Wiltshire Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Salisbury kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Bridge 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 Salisbury 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 Bridge Street or Market Place kitchen an environmental health inspection actually looks at.
It depends on the kitchen - a small Market Place independent is usually a night, a cathedral-city-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 Old George Mall opening, a change of operator or a Market Place 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 an Old George Mall landlord, an incoming operator or a council environmental health officer.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Salisbury kitchens span the full range, from a single Bridge Street independent to a cathedral-city-scale production line.
Yes - from Bridge Street and Market Place to the suburbs, and across the wider Wiltshire.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Catherine Street extract to the grouting on a Market Place line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Phoenix Duct Clean · by the numbers
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