Wells · Hygiene
A full back-of-house deep clean for Wells kitchens - surfaces, equipment and structure - that stands up to an environmental health inspection and protects your food hygiene rating.
Wells
Somerset Council rates dozens of restaurants, cafes and canteens, and the number on the door is the first thing a customer checks.
Wells eats out along Sadler Street, the Market Place and the High Street, from the coaching-inn dining rooms to the Thai and Italian kitchens and the fish-and-chip counters. The catering kitchens at Wells Cathedral School, the Blue School and the city's care homes work to the same food-hygiene standard as every one of them.
A deep clean is what stands behind a good rating when the Wells 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 High Street range to the grouting under a Broad Street kitchen - to the standard an environmental health inspection actually scores.
The inspection
The Food Hygiene Rating an officer gives a Wells 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 High Street range wall to the grouting in a Broad Street kitchen.
Your records and cleaning schedule - a documented deep clean gives you the dated evidence a Wells EHO wants to see behind it.
The clean
Top to bottom and into the equipment, across the whole range a Wells 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 Market Place range to a cathedral-city-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 Wells
We are in Wells's kitchens every week. Real jobs, not a gallery of someone else's.
A coffee shop kitchen in Wells had the griddle and service pass coated in old grease and carbon, with grease on the wall cladding. We degreased and sanitised the food-contact surfaces, decarbonised the griddle and cleaned behind the counters. The kitchen passed its next hygiene inspection comfortably, with a report and photos for the file.
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 Tucker Street handover or a new Broad 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 Wells 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 Wells kitchen, agree scope and a slot around your service times.
Equipment and food areas safed off before work starts - important where a Market Place 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 Wells 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 Market Place or Broad Street kitchen an environmental health inspection actually looks at.
Yes - ranges, ovens, fryers, griddles, extraction canopies, fridges and cold rooms, plus the structure around them. Wells kitchens span the full range, from a single Market Place independent to a cathedral-city-scale production line.
Yes - from Market Place and Broad Street to the suburbs, and across the wider Somerset.
Yes. We work overnight, early mornings or on closing days, and across consecutive nights where a Market Place or Broad Street site has to stay open. There is no extra charge for out-of-hours work.
It targets exactly what the council's officers score on the physical side - the condition and cleanliness of structure and equipment, from a greased High Street extract to the grouting on a Broad Street 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 Tucker Street opening, a change of operator or a Broad Street lease handover, with photographs and a schedule of work for the file.
It depends on the kitchen - a small Broad Street independent is usually a night, a cathedral-city-scale production kitchen several. We scope it on the walk-round and work around your service so you lose no covers.
Local knowledge
At the Bishop's Palace, swans have been trained to ring a bell at the gatehouse for food since the 1870s, a Wells tradition still kept up today. Feeding to a routine is the point in a commercial kitchen as well: grease and food residue on canopies and filters build to a level you can measure. We deep-clean kitchen extract canopies, plenums and filters, then certify the work to TR19 so environmental-health officers and insurers see exactly what was done and when.
Phoenix Duct Clean · by the numbers
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