Taunton · Hygiene
A full back-of-house deep clean for Taunton kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Taunton
Somerset Council rates around 1,480 restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Taunton eats out across the county town: the independents and street market of Bath Place, the food of the High Street and East Street, North Street and Bridge Street, the Orchard Shopping Centre, and Station Road. Add the University Centre Somerset, Musgrove Park Hospital and the County Ground, and you have thousands of kitchens across Somerset on the same inspection standard.
A deep clean is what stands behind a good rating when the Taunton 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 an East Street range to the grouting under a Bath Place kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer gives a Taunton 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 East Street range wall to the grouting in a Bath Place kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Taunton EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Taunton 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 Bridge Street range to a county-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 Taunton
We are in Taunton's kitchens every week. Real jobs, not a gallery of someone else's.
A county hospital staff refectory in Taunton had hard-water limescale scaling up the heavy-duty dishwashers and cooking grease filming the high suspended lighting diffusers. We descaled the automated wash-up lines, wiped the diffusers down and degreased the central boiling rings, re-establishing the NHS catering standard. All the operatives wore certified clinical protective wear before crossing the sanitisation perimeter.
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 Orchard Centre handover or a new Bath Place opening, ahead of a busy season, or on a quarterly cycle so grease never gets the chance to build. A daily clean keeps a Taunton kitchen running; a deep clean resets it to the condition Somerset Council's officers actually score - two different jobs, done by different hands.
How it runs
Walk the Taunton kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Bridge 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 Taunton 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 Bridge Street or Bath Place 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 East Street extract to the grouting on a Bath Place line. It cannot change how you handle food, but it removes the build-up that drags a rating down.
It depends on the kitchen - a small Bath Place independent is usually a night, a county-town-scale production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Often. A documented deep clean resets a kitchen to a clean baseline for a new Orchard Centre opening, a change of operator or a Bath Place 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 Bridge Street or Bath Place 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 an Orchard Centre landlord, an incoming operator or a council environmental health officer.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Taunton kitchens span the full range, from a single Bridge Street independent to a county-town-scale production line.
Phoenix Duct Clean · by the numbers
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.