Shaftesbury · Hygiene
A full back-of-house deep clean for Shaftesbury kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Shaftesbury
Dorset Council rates dozens of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Shaftesbury eats out along the High Street and Bell Street, up Salisbury Street and around the courtyards and cafes at the top of Gold Hill, with pubs, tearooms and takeaways through the old town. The same Food Standards Agency rating covers the kitchens at Shaftesbury School, the Westminster Memorial Hospital and the messes serving the estate employers.
A deep clean is what a good rating stands on when the Shaftesbury 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 High Street range to the grout under a Gold Hill kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer gives a Shaftesbury 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 High Street range wall to the grouting in a Gold Hill kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Shaftesbury EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Shaftesbury 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 Salisbury Street range to a hilltop-town-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 Shaftesbury
We are in Shaftesbury's kitchens every week. Real jobs, not a gallery of someone else's.
A nursery kitchen in Shaftesbury had the range and service pass coated in old grease and carbon, with grime in the extract canopy. We ran a full deep clean - degreasing, decarbonising and sanitising every surface, and pulling out the appliances to clean behind. The kitchen came up clean and food-safe, with photos and paperwork for the records.
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 Angel Lane handover or a new Gold Hill opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Shaftesbury kitchen running; a deep clean resets it to the condition Dorset Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Shaftesbury kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Salisbury 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 Shaftesbury 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 Salisbury Street or Gold Hill kitchen an environmental health inspection actually looks at.
It depends on the kitchen - a small Gold Hill independent is usually a night, a hilltop-town-scale production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased High Street extract to the grouting on a Gold Hill line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Salisbury Street or Gold Hill site has to stay open. There is no extra charge for out-of-hours work.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Shaftesbury kitchens span the full range, from a single Salisbury Street independent to a hilltop-town-scale production line.
Yes - from Salisbury Street and Gold Hill to the suburbs, and across the wider Dorset.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Angel Lane opening, a change of operator or a Gold Hill lease handover, with photographs and a schedule of work for the file.
Local knowledge
Gold Hill, the steep cobbled street below the abbey, became famous nationwide as the setting for the 1973 Hovis 'Boy on the Bike' television advert directed by Ridley Scott, and it still draws visitors to the cafes and tearooms at its top. Feeding those crowds puts real volume through small kitchens. Every one is scored on the same Food Hygiene Rating scale, and a clean canopy, filter bank and extraction run is exactly what an inspector expects to find behind the counter.
Phoenix Duct Clean · by the numbers
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