Intro:
Scope is built around your venue, your equipment and how hard your kitchen runs. Below is the framework we work from.
Cook Line and Kitchen Equipment
Exteriors of ovens, grills, fryers, chargrills, salamanders, ranges and combi units degreased. Stainless steel benches, shelving and splashbacks cleaned and polished. Equipment moved where practical so the floor and wall behind is cleaned rather than avoided. Handles, controls and equipment legs cleaned, since these hold grease that transfers straight back onto hands.
Rangehoods, Canopies and Filters
Canopy interiors and exteriors degreased. Filters removed, soaked, cleaned and refitted. Grease trays emptied and cleaned. Surrounding ceiling and wall surfaces cleaned where grease has carried. Ductwork and exhaust systems requiring certified cleaning can be coordinated as a specialist add on.
Kitchen Floors and Drains
Floors scrubbed with degreaser, including under benches, behind equipment and along skirting where grease and food debris accumulate. Floor grates and channels lifted, cleaned and sanitised. Coving and floor to wall junctions cleaned, which is exactly where inspectors look and pests enter.
Walls, Ceilings and Extraction Surrounds
Wall panels, tiles and stainless cladding degreased. Ceiling surfaces above cook lines cleaned. Light fittings, vents and diffusers cleaned. This is the work that separates a kitchen that passes inspection from one that scrapes through.
Cool Rooms, Freezers and Storage
Cool room and freezer interiors cleaned and sanitised including shelving, floors, seals and door handles. Dry store shelving cleaned. Storage areas cleared of debris and swept so stock rotation and pest control both work as intended.
Dishwash and Prep Areas
Dishwasher exteriors and surrounds degreased. Sinks, taps and drainage areas cleaned and sanitised. Prep benches, sinks and shelving cleaned. Bin areas washed down and disinfected.
Dining Rooms and Front of House
Tables, chairs, banquettes and booth seating cleaned. Bars, counters and service stations wiped and polished. Floors vacuumed or mopped. Entry glass and internal windows detailed streak free. Menus, condiment stations and high touch points sanitised. Skirting boards, ledges and light fittings dusted.
Customer Washrooms
Toilets, basins, taps and vanities sanitised inside and out. Partitions, handles and dispensers disinfected. Mirrors detailed. Floors mopped with disinfectant. Consumables restocked where included in your contract. In hospitality, washroom condition drives reviews more than most operators expect.
Bin Rooms and External Areas
Bin areas washed down and deodorised. Grease trap surrounds cleaned. Rear laneways, delivery areas and entry paths swept or pressure washed.
Available as Add-Ons
Oven and fryer interior deep cleaning · Pressure washing of external areas and laneways · Internal and external window cleaning · Hard floor stripping, sealing and polishing · Carpet and upholstery cleaning for dining areas · Post fit out cleaning before opening · Scheduled quarterly or biannual deep cleans
Full service venues cleaned after close or before open, covering kitchen, dining room and amenities in one visit so nothing is left for the morning team.
Early morning or after close cleaning built around trade hours. Bench areas, machine surrounds, floors, front of house and amenities.
Bars, taps, drip trays, cellar areas, gaming rooms, dining spaces, floors and washrooms. Late night venues cleaned in the early morning window between close and open.
High turnover kitchens with heavy fryer and grill use, where grease builds faster than in almost any other setting. Frequency matters more here than depth.
Larger scale kitchens with continuous equipment use, cleaned around production runs and delivery schedules.
Kitchens, service areas, function rooms, bars and amenities cleaned between bookings so every event starts on a fresh venue.
Commercial kitchens, breakfast service areas, bars and back of house cleaned around guest service times.
Post fit out cleaning that brings a new kitchen and dining room to food handling standard before day one. See our Construction Cleaning page.
Tell us your venue type, kitchen size and preferred frequency. We'll return an itemised scope and a fixed price, with a free walkthrough available for larger venues.
Inspectors check behind equipment, inside grates, along coving and above cook lines. Those are precisely the areas a nightly close down never reaches, and precisely what we target.
Pests follow grease and food debris in floor junctions, under equipment and behind storage. Removing the food source is more effective than treating the symptom afterwards.
Grease build up in canopies, filters and extraction surrounds is one of the most common causes of commercial kitchen fires. Regular degreasing is a risk control measure, not housekeeping.
Grease and carbon build up makes equipment work harder and fail sooner. Cleaning is considerably cheaper than replacing a fryer or a combi oven early.
Kitchen staff cleaning heavy grease at midnight are slower, more expensive and less effective at it than a dedicated crew. Handing that work over usually costs less than the labour hours it replaces.
Customers judge a kitchen by the washroom and the dining room floor, because that is all they can see. Both are visible in reviews within days.
After close, before open, or on your quietest day. Your venue trades exactly as normal and your team arrives to a clean kitchen.
Commercial degreasers, hot water equipment and the right method for stainless, tiles, coving and floor grates, applied without damaging finishes.
Products and rinse procedures appropriate for food preparation environments, with surfaces left ready for service rather than requiring a re wash.
Regular scheduled service means build up never returns to the point where a rescue clean is needed, which is both cheaper and far less disruptive.
A written scope listing every task and frequency with a fixed figure attached. Additional work is quoted and approved before it happens.
Operators with several sites run under one agreement, one contact and one consolidated invoice, with the same standard at each venue.
Call 0452 158 004 or submit the form with your venue type, kitchen size and trading hours. For larger venues we attend site to assess equipment, floor condition, access and where build up has accumulated.
You receive an itemised scope covering kitchen, front of house, amenities and external areas, with frequency and price attached to each element.
We agree access arrangements, alarm and key handling, and the window that suits your venue. Most hospitality work runs between close and open.
Regular cleaning runs to schedule, with quarterly or biannual deep cleans built into your agreement so heavy build up never becomes an emergency.
Canberra City, Braddon, Kingston, Manuka, Belconnen
Sydney CBD, Surry Hills, Newtown, Parramatta, Chatswood, Newcastle, Wollongong
Melbourne CBD, Fitzroy, Richmond, South Yarra, Docklands, Geelong
Brisbane CBD, Fortitude Valley, West End, Gold Coast, Sunshine Coast, Cairns
Perth CBD, Northbridge, Subiaco, Fremantle, Joondalup
Adelaide CBD, North Adelaide, Glenelg, Norwood
Darwin, Palmerston, Alice Springs
Behind the equipment, inside the grates and above the cook line is where inspections are won or lost. RYA Cleaning Services delivers commercial kitchen and restaurant cleaning that holds up to scrutiny, scheduled around your trade rather than through it. Request a free quote or venue walkthrough today.
