Swansea · Hygiene
A full back-of-house deep clean for Swansea kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Swansea
Swansea Council rates around 2,400 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Swansea eats out across the bay: the bar-and-restaurant strip of Wind Street, the marina dining of SA1, the seafront village of Mumbles, the independents of Uplands, the multicultural strip of St Helen's Road, and the stalls of Swansea Market. Add the universities, Morriston and Singleton, and you have thousands of kitchens on the same inspection standard.
A deep clean is what stands behind a good rating when the Swansea 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 St Helen's Road range to the grouting under a Marina kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer gives a Swansea 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 St Helen's Road range wall to the grouting in a Marina kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Swansea EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Swansea cooks on - not a surface wipe.
Cook lines stripped and degreased, fryers and ranges emptied and cleaned through, canopy and baffle filters cleared, stainless brought back to a shine, walls and ceilings washed off, cold rooms and fridges sanitised, and the baked grease behind the hot line that a closing wipe never reaches. From one Wind Street range to a marina-hotel production kitchen, we fit the work around service - overnight or on a rest day - and hand over a dated record of every job done.
On the ground in Swansea
We are in Swansea's kitchens every week. Real jobs, not a gallery of someone else's.
A golf club kitchen in Swansea had carbonised grease on the under-fired chargrills, oily film across the extraction canopy and dusty high wall tiles. We deep-cleaned the walls, ceilings and floors, pulled the cooking line back to clear the grease voids and detailed the metal benches - set for a Monday evening when the course and clubhouse were closed to members.
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 Wind Street handover or a new Marina opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Swansea kitchen running; a deep clean resets it to the condition Swansea Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Swansea kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Wind 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 Swansea 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 Wind Street or Marina kitchen an environmental health inspection actually looks at.
Yes - from Wind Street and Marina to the suburbs, and across the wider South Wales.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased St Helen's Road extract to the grouting on a Marina line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Wind Street opening, a change of operator or a Marina lease handover, with photographs and a schedule of work for the file.
It depends on the kitchen - a small Marina independent is usually a night, a marina-hotel 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 St Helen's Road line where the canopy carbonises fastest and the inspector looks first.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Wind Street or Marina 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.