Using a cleaning checklist for your commercial kitchen keeps your facility in top shape and helps employees follow a consistent cleaning schedule. Without this, important tasks are easily missed, which could cost you when your business is visited by a local health inspector.

We’ve put together a comprehensive checklist below, but staff should take care of routine tasks throughout the day, including: wiping down prep areas between tasks; always wiping down the grill between cooking different types of meats; switching cutting boards in between tasks; changing sanitizing water and rags frequently; and emptying trash bins when they’re full.

Here are some other commercial kitchen cleaning tasks to add to your daily, weekly, and monthly checklists.

Daily Kitchen Cleaning

  • Change foil linings of grill, range, and flattop
  • Disinfect prep surfaces
  • Wipe down and clean your grill, range, flattop, and fryer. Don’t forget to clean behind and underneath as well
  • Wash can opener
  • Wash meat slicers
  • Wipe down walls wherever there are splashes
  • Mop floors
  • Wash beverage dispenser heads in soda fountains
  • Disinfect waste disposal area to prevent pests and the spread of bacteria; mop floors around cans, and wash the exterior and interior of each can
  • Run hood filters through the dishwasher

Weekly Kitchen Cleaning

  • Wash and sanitize walk-ins
  • De-lime sinks and faucets
  • Clean ovens, including the walls, sides, and racks
  • Use drain cleaners in floor drains

Monthly Kitchen Cleaning

  • Clean coffee machine
  • Empty grease traps
  • Clean ice machine (can be done every several months)
  • Clean refrigeration coils to remove dust
  • Wash walls and ceiling to remove grease buildup
  • Wash behind hot line to prevent clogs
  • Clean and sanitize freezers
  • Change pest traps
  • Wash vent hoods (can be done every several months)

Also consider hiring a professional commercial kitchen cleaning that uses state-of-the-art cleaning and disinfecting equipment and environmentally-friendly techniques, to help create a cleaner and safer kitchen and work environment. Additionally, the cleaning company should practice hygienic cleaning by using a combination of techniques and tools to remove soils and germs, such as color-coded microfiber cloths for surface cleaning, which are 99 percent more effective than traditional cloth at capturing and removing soil and germs.

Maintaining a clean and healthy facility – starting at the back-of-the-house – will keep your employees safe and your customers coming back.

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