Commercial Kitchen Cleaning Checklist: Daily to Deep Clean Tasks
A commercial kitchen cleaning checklist includes daily tasks such as wiping food prep benches, sanitising sinks, scrubbing cooking surfaces, and sweeping or mopping floors. It also covers weekly tasks like degreasing splashbacks, cleaning refrigerator gaskets, and sanitising storage shelves, along with monthly deep-cleaning routines targeting exhaust systems, grout lines, and hidden grease build-up behind equipment. By following this structured schedule, restaurants ensure compliance with Australian food safety regulations, reduce fire hazards, protect staff, and extend the lifespan of costly kitchen equipment.
Daily Commercial Kitchen Cleaning Checklist
Daily tasks are non-negotiable in maintaining hygiene and safety. They target food-contact surfaces and high-touch points to prevent contamination during service.
Daily checklist:
- Food prep benches: Wipe with food-grade disinfectant to eliminate bacteria and stop cross-contamination.
- Sinks and taps: Scrub with non-corrosive cleaners to remove residue and keep fixtures safe.
- Floors: Sweep and mop with degreasers to control grease patches and reduce slip hazards.
- Cooking surfaces: Scrape, soak, and sanitise grills, hotplates, and stovetops after each use.
- Bins: Empty daily, replace liners, and clean lids to prevent odours and pests.
These tasks ensure every new shift begins in a safe, compliant, and organised environment.
Weekly Commercial Kitchen Cleaning Checklist
Weekly cleaning addresses areas that don’t require daily attention but accumulate grime over time. These steps help prevent hidden build-up and keep kitchens inspection-ready.
Weekly checklist:
- Refrigerator gaskets: Clean seals to stop mould and maintain cold-chain integrity.
- Splashbacks behind stovetops: Degrease thoroughly to remove smoke and oil residue.
- Storage shelving: Sanitise bins, shelves, and racks to clear spills and crumbs that attract pests.
Together with daily tasks, this weekly routine strengthens hygiene across the kitchen.
Deep Clean Checklist for Restaurant Kitchens
Deep cleaning goes beyond daily or weekly routines and is usually performed monthly or before inspections. These tasks target grease-prone and hidden areas that require extra attention.
Deep clean checklist:
- Exhaust system cleaning
Degrease filters, ducts, and canopies to reduce fire risks. Compliance with AS 1851 fire safety standards is essential for ventilation safety. - Floor scrubbing and grout cleaning
Daily mopping handles surface dirt, but monthly scrubbing is needed to restore slip resistance. Stiff brushes and degreasers lift grease from grout and textured tiles. - Behind and beneath the equipment
Pull out ovens, fryers, and fridges to clean walls, cables, and flooring. Dry surfaces thoroughly to prevent slips and electrical hazards.
Exhaust and Floor Cleaning Checklist
Exhaust systems and kitchen floors are the most regulated areas in commercial kitchens. Neglecting them increases safety and compliance risks.
Exhaust and floor checklist:
- Canopy filters (weekly/bi-weekly): Soak in degreaser, rinse with hot water, and dry before reinstalling.
- Rangehood ducts (monthly): Engage licensed professionals for internal duct cleaning.
- Kitchen floors (daily light / weekly scrub): Use slip-resistant degreasers to control grease.
- Grout lines (monthly): Brush with alkaline degreaser to remove embedded grease.
These targeted tasks reduce fire hazards, protect staff, and meet council and insurance standards.
Final Commercial Kitchen Cleaning Schedule Summary
A tiered schedule ensures nothing is overlooked:
- Daily: Prep benches, sinks, floors, cooking surfaces, bins.
- Weekly: Splashbacks, refrigerator gaskets, storage shelving.
- Monthly: Exhaust systems, grout scrubbing, under and behind heavy equipment.
Many restaurant owners rely on a
professional commercial kitchen cleaning service in Sydney to carry out these schedules consistently and pass inspections with confidence.
FAQs About Commercial Kitchen Cleaning Requirements
Commercial kitchens often face recurring questions about compliance and routines. Here are the most common:
How often should commercial kitchens undergo a deep clean?
Most kitchens schedule a monthly deep clean, aligning with inspections and safety checks. High-volume venues, especially those using fryers, may require fortnightly deep cleans. The frequency should be adjusted based on grease build-up, council inspections, and food safety audit results.
What’s the difference between daily sanitising and deep cleaning?
Daily sanitising focuses on food-contact surfaces like benches, sinks, and stovetops to keep operations safe. Deep cleaning targets grease-heavy or hidden areas such as exhaust ducts, grout, and behind equipment. Both are essential: daily routines manage immediate hygiene, while deep cleans ensure compliance and long-term safety.
Can I use household products in a commercial kitchen?
No. Commercial kitchens must use HACCP-approved, food-safe, non-corrosive cleaning agents. Household products risk contaminating surfaces, damaging stainless steel, or failing inspection standards. Always check that products are designed for professional use.
Professional Commercial Kitchen Cleaning in Sydney
Balancing restaurant service with compliance cleaning is challenging. Everyday Clean provides specialist commercial kitchen cleaning services in Sydney, including deep-clean restaurant kitchen services, exhaust scrubbing, and kitchen floor sanitisation. Our OH&S-trained professionals use eco-friendly equipment to deliver spotless, compliant results. Book your next clean with Everyday Clean and keep your kitchen inspection-ready at all times.
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Author: Everyday Clean Content Team
Everyday Clean is Sydney’s trusted provider of commercial cleaning solutions, including pools, gyms, offices, and strata properties. Our licensed professionals use advanced, eco-friendly equipment to deliver safe, compliant, and spotless results. With deep experience across Sydney’s hospitality, fitness, and residential sectors, we help facilities maintain inviting, healthy environments that guests trust.
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