Shrewsbury · Hygiene
A full back-of-house deep clean for Shrewsbury kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Shrewsbury
Shropshire Council rates thousands of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Shrewsbury eats out across the medieval town: the restaurants of the steep Wyle Cop, the historic quarter of Butcher Row and Fish Street, the food of Mardol and Pride Hill, the Darwin centre, and Abbey Foregate. Add the Shrewsbury Colleges Group, the Royal Shrewsbury Hospital and the Croud Meadow, and you have thousands of kitchens across Shropshire on the same inspection standard.
A deep clean is what stands behind a good rating when the Shrewsbury 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 Wyle Cop range to the grouting under a Fish Street kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer gives a Shrewsbury 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 Wyle Cop range wall to the grouting in a Fish Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Shrewsbury EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Shrewsbury cooks on - not a surface wipe.
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 Butcher Row range to a medieval-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 Shrewsbury
We are in Shrewsbury's kitchens every week. Real jobs, not a gallery of someone else's.
A market-square public house in Shrewsbury had ancient soot settled over the low exposed timber joists and heavy carbon encrustation on the under-fired chargrills. We hand-wiped the fragile woodwork with dry sponges, scraped the chargrills back to bare metal and sanitised the prep lines, balancing the hygiene standard with the structural care. The venue manager supervised to keep any dampness off the protected medieval beams.
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 Abbey Foregate handover or a new Fish Street opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Shrewsbury kitchen running; a deep clean resets it to the condition Shropshire Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Shrewsbury kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Butcher Row 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 Shrewsbury 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 Butcher Row or Fish Street kitchen an environmental health inspection actually looks at.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Wyle Cop extract to the grouting on a Fish Street line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Yes - from Butcher Row and Fish Street to the suburbs, and across the wider Shropshire.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Wyle Cop line where the canopy carbonises fastest and the inspector looks first.
It depends on the kitchen - a small Fish Street independent is usually a night, a medieval-town-scale production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Shrewsbury kitchens span the full range, from a single Butcher Row independent to a medieval-town-scale production line.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Butcher Row or Fish Street site has to stay open. There is no extra charge for out-of-hours work.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.