Wellington · Hygiene
A full back-of-house deep clean for Wellington kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Wellington
Somerset Council rates hundreds of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Wellington eats out along Fore Street, High Street and Cornhill, and in the staff canteens of the Relyon and aerosol works, the town's schools and its larger employers. Every one of those kitchens answers to the same inspection standard, whether it plates a hundred covers a night or feeds a single shift.
A deep clean is what stands behind a good rating when the Wellington 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 Mantle Street range to the grouting under a High Street kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer awards a Wellington 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 Mantle Street range wall to the grouting in a High Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Wellington EHO wants to see behind it.
The clean
Floor to ceiling and inside the equipment, across the range Wellington 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 Fore Street range to a 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 Wellington
We are in Wellington's kitchens every week. Real jobs, not a gallery of someone else's.
A family-run carvery kitchen in Wellington was heavily soiled across its food-contact surfaces, with spills trodden across the floor. We stripped the cook line, decarbonised the chargrill and sanitised the worktops and splashbacks throughout. Every surface came up spotless and food-safe. The paperwork was emailed over once we'd packed up, and we set up a recurring six-monthly clean to keep on top of it.
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 Tonedale handover or a new High 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 Wellington 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 Wellington kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Fore 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 Wellington 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 Fore Street or High Street kitchen an environmental health inspection actually looks at.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Fore Street or High Street site has to stay open. There is no extra charge for out-of-hours work.
Yes - the canopy, its baffle filters and the visible run come with the deep clean, which matters most on a heavy Mantle Street line where the canopy carbonises fastest and the inspector looks first.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased Mantle Street extract to the grouting on a High Street 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 High Street independent is usually a night, a 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 a Tonedale landlord, an incoming operator or a council environmental health officer.
Yes - from Fore Street and High Street to the suburbs, and across the wider Somerset.
Local knowledge
The Wellington Monument, a 175-foot triangular obelisk raised on the Blackdown Hills to mark the Duke of Wellington's victory at Waterloo, is the tallest three-sided obelisk in the world and draws walkers down into the town's cafes and kitchens year round. Wellington has held a market under royal charter since 1215, and a monthly market still brings traders and eaters into the centre. 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
Tell us about your kitchen and your deadline. No-obligation quote, UK-wide.