Meal-prep kitchen cleaning built around your production window

Your week runs on one production window — if the kitchen is not clean before the Sunday-night cook, every order that ships Monday is late.

Cold-hold and packaging areas collect condensation, label adhesive, and spill residue exactly where an inspector or a client audit looks first.

Anything used near open food zones has to be food-grade — a general janitorial crew with the wrong degreaser can cost you a batch.

Your HACCP plan and your clients expect cleaning you can document with audit logs, not cleaning you take on faith.

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 clean our prep tables, slicers, and food-contact equipment?

No — and that boundary protects you. We clean the facility: floors, walls, drain covers, cold-hold and packaging-area surfaces that never touch food, restrooms, and offices, using food-grade chemicals in production zones. Food-contact sanitation of prep tables, slicers, and line equipment stays with your kitchen team under your own HACCP and SOP plan, and we stay out of that lane.

Can you fit a Sunday-night production window?

That is the schedule most meal-prep clients ask for. We clean after your last pack-out and finish before the Sunday-night or Monday-morning cook begins; the exact window is locked in at the walkthrough, and our line is answered every day, 24 hours, if your run shifts.

How is a meal-prep kitchen quoted, and what documentation do we get?

By a short walkthrough: production square footage, number of floor drains, cold-hold rooms, packaging area, and cadence set the price. You get the quote in writing, a COI within 2 business hours of asking, CleanCheck photo proof on eligible completed visits for your audit file, and no payment at booking.