Kitchen deep clean (non-duct)
A full deep clean of the kitchen itself — walls, floors, behind and under equipment, ceiling voids, drains — separate from your daily/weekly cleaning routine and separate from the TR19 duct clean, which only covers the extract system.
A full deep clean of the kitchen itself — walls, floors, behind and under equipment, ceiling voids, drains — separate from your daily/weekly cleaning routine and separate from the TR19 duct clean, which only covers the extract system.
Daily cleaning keeps surfaces you can see hygienic, but grease and food debris build up behind and under equipment where nobody wipes down every shift. This is exactly what an EHO or insurer inspection looks behind, and where pests tend to establish themselves.
Ask for equipment to be moved out, not just wiped around — that is the point of a deep clean.
Who this is for
Any venue with a kitchen — reheat, drinks-only prep areas included, not just full cook lines.
What you’ll hold
- Deep clean certificate / invoice with date and scope
Watch out for
- Confusing this with the TR19 duct clean — a deep clean covers the kitchen itself, not the extract canopy and ductwork.
- Only cleaning what is visible and leaving equipment in place, so grease behind ovens and fridges never gets touched.
- No record kept of when it was last done — this is one of the first things an EHO asks about at inspection.
Sources
- GOV.UK — Food hygiene for businesses: cleaning checked 2026-09-08
See also
This is item 30 of 60 in the free UK Compliance Calendar. See the whole list →