Stratford-upon-Avon · Hygiene
A full back-of-house deep clean for Stratford-upon-Avon kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Stratford-upon-Avon
Stratford-on-Avon District Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Stratford eats out along Sheep Street, Wood Street, the High Street and the Waterside, and in the staff canteens of Stratford-upon-Avon College, Stratford Hospital and big local employers such as NFU Mutual at Tiddington. Every one of those kitchens answers to the same inspection standard, whether it plates a hundred pre-theatre covers or feeds a single office shift.
A deep clean is what stands behind a good rating when the Stratford-upon-Avon 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 Bridge Street range to the grouting under a Waterside kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer awards a Stratford-upon-Avon 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 Bridge Street range wall to the grouting in a Waterside kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Stratford-upon-Avon EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Stratford-upon-Avon 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 High Street range to a large-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 Stratford-upon-Avon
We are in Stratford-upon-Avon's kitchens every week. Real jobs, not a gallery of someone else's.
A garden centre café in Stratford-upon-Avon had months of soil across the worktops and splashbacks, with carbon baked onto the salamander. We worked through the whole kitchen, taking every surface top to bottom, the griddle inside and out and the walk-in. It was left gleaming from end to end, recorded with before-and-after images and a certificate. We squeezed the job into a quiet Monday to suit the head chef.
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 Town handover or a new Waterside opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Stratford-upon-Avon kitchen running; a deep clean resets it to the condition Stratford-on-Avon District Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Stratford-upon-Avon kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a High 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 Stratford-upon-Avon 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 High Street or Waterside kitchen an environmental health inspection actually looks at.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Stratford-upon-Avon kitchens span the full range, from a single High Street independent to a large-town-scale production line.
It depends on the kitchen - a small Waterside independent is usually a night, a large-town-scale production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
A schedule of the work done and before-and-after photographs, plus a record you can hand to an Old Town landlord, an incoming operator or a council environmental health officer.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Old Town opening, a change of operator or a Waterside 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 High Street or Waterside site has to stay open. There is no extra charge for out-of-hours work.
Yes - from High Street and Waterside to the suburbs, and across the wider Warwickshire.
Local knowledge
Every April the town marks Shakespeare's Birthday Celebrations with a procession through the streets, a tradition running back to the actor David Garrick's Jubilee of 1769, and it fills Stratford's restaurants and hotel kitchens along with the year-round Royal Shakespeare Company crowds. Every one of those kitchens works to the same food-hygiene standard, and a deep clean of canopies, filters and hard-to-reach surfaces is what keeps an inspection on the right side of the line.
Phoenix Duct Clean · by the numbers
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