Catering kitchen cleaning timed to your event calendar

Your kitchen empties after a Saturday-night load-out and has to be reset before Monday prep — the cleaning window is whatever the event calendar leaves you.

A health inspector reads your floors, walls, and floor drains before ever opening a cooler — grease behind the line and under prep tables is what gets written up.

Walk-in coolers and freezers collect sticky spills on floors and shelving, but the doors cannot stay open long enough to risk the cold chain.

Grease travels from the cook line to the loading dock on carts, sheet pans, and shoes — by Friday the load-out corridor is as slick as the kitchen.

Venues and commissary operators ask for a current COI before your crew — or ours — is allowed through the door.

The list, not a promise

The report shows the status of the tasks you approved in your scope of work — the same ones, visit after visit.

Customer-safe photos

Images of the work, not of people or paperwork: you can forward the report to a board or a tenant without editing anything.

A clear way to fix it

If something misses the standard, you point at that visit’s photo and we make it right — nobody has to rely on memory.

Free walkthrough

Message us on WhatsApp, call, or text. We walk the space with you — square footage, layout, restrooms, floors, access rules, and the hours that work for your team.

Written quote in one business day

You get a scope of work and a price in writing — the task list, the frequency of each task, and what it costs. Nothing starts until you approve it, and the price you approve is the price you pay.

Recurring service with photo reports

We hold the schedule set in your walkthrough. After eligible completed visits you get a CleanCheck report: that visit’s checklist status, customer-safe photos, and the team’s notes.

Billed after each visit

You are invoiced after each completed visit, not for a prepaid term. That is why there is no long-term lock-in here — we earn the contract every visit.

Do you sanitize food-contact surfaces or take over kitchen closing duties?

No — and that boundary is deliberate. We clean the facility: floors, walls, drains, cold-storage floors, dock, restrooms, and office. Food-contact surfaces, prep tables, and equipment interiors stay with your kitchen team under your food-safety plan, and hood and exhaust systems stay with your certified hood vendor. Your inspector expects exactly that division, and we work inside it.

Can you follow an event calendar that changes every week?

That is the point of the service. We set a base cadence at the walkthrough, then time resets to your load-outs — an overnight clean after a Saturday event, a deep pass on dark days. We are answered every day, 24 hours, so a moved event means a moved visit, not a missed one.

How is a catering kitchen quoted?

By a short walkthrough — kitchen square footage, floor types, cold-storage count, dock layout, and cadence set the price. You get the quote in writing, a COI within 2 business hours of asking, and no payment at booking.