Sherborne · Hygiene
A full back-of-house deep clean for Sherborne kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Sherborne
Dorset Council rates dozens of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Sherborne eats out along Cheap Street, Half Moon Street and Long Street, where independent cafes, tearooms and restaurants trade beside the old coaching pubs. The same hygiene standard governs the boarding-school and college messes - Sherborne School, Sherborne Girls and the Gryphon School all run catering at volume.
A deep clean is what a good rating stands on when the Sherborne 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 Cheap Street range to the grout under a Newland kitchen - to the level an environmental health visit actually marks.
The inspection
The Food Hygiene Rating an officer awards a Sherborne 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 Cheap Street range wall to the grouting in a Newland kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Sherborne EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Sherborne 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 Long Street range to a market-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 Sherborne
We are in Sherborne's kitchens every week. Real jobs, not a gallery of someone else's.
A long-established village pub kitchen in Sherborne was carrying a layer of carbon and grease across the cook line, with grime built up in the extract canopy. We stripped the cook line, decarbonised the chargrill and sanitised the worktops and splashbacks throughout. Every surface came up clean and food-safe, with certification for the file.
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 Digby Road handover or a new Newland opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Sherborne 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 Sherborne kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Long 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 Sherborne 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 Long Street or Newland kitchen an environmental health inspection actually looks at.
It depends on the kitchen - a small Newland independent is usually a night, a market-town-scale production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Cheap Street line where the canopy carbonises fastest and the inspector looks first.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Digby Road opening, a change of operator or a Newland lease handover, with photographs and a schedule of work for the file.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Long Street or Newland site has to stay open. There is no extra charge for out-of-hours work.
A schedule of the work done and before-and-after photographs, plus a record you can hand to a Digby Road landlord, an incoming operator or a council environmental health officer.
Yes - from Long Street and Newland to the suburbs, and across the wider Dorset.
Local knowledge
Sherborne School was refounded in 1550 by Edward VI, and the town has fed boarders, staff and day pupils in volume ever since. Catering at that scale leaves no room for a weak kitchen - grease builds on canopies, ductwork and filters wherever heat and oil meet. We deep-clean commercial kitchens to a verified standard, photograph the work and certify it, so a school, care home or restaurant can show its insurer and its inspector the job was done.
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