Getting a busy restaurant kitchen inspection-ready and TR19 compliant
How we would approach a kitchen deep clean and extraction clean for a high-volume restaurant.
- Sector
- Hospitality & food service
- Setting
- City-centre restaurant
- Scale
- Heavy-use kitchen, open 7 days
This is an illustrative scenario describing how Prestige FM would typically approach this type of contract. It is not a specific client project and does not claim specific results.
What the site needs.
A typical scenario: a busy restaurant with a chargrill and high-volume fryers trades seven days a week. Grease has built up in the canopy and filters, the insurer has asked for evidence of extraction cleaning, and an environmental health visit is expected.
The kitchen can only close overnight, so all work has to be finished and the kitchen signed off before the morning prep team arrives.
Step by step.
Pre-clean inspection
Inspect canopy, filters, ductwork access and fan, take grease thickness readings and photograph the starting condition.
Overnight deep clean
A team arrives after the last service to strip, degrease and sanitise canopies, walls, ceilings, equipment, floors and drains.
Extraction clean to TR19
Clean filters, plenum, accessible ductwork and fan in line with BESA TR19 Grease. Any missing access panels are flagged in the report.
Food-safe finish
Sanitise food-contact surfaces with food-safe products, reset the kitchen and complete a handover checklist with the head chef.
Evidence pack
Provide a post-clean report with before-and-after photos and measurements for the insurer and environmental health officer.
Ongoing schedule
For heavy use, agree a three-monthly extraction cycle, plus periodic kitchen deep cleans.
Deliverables.
- Overnight deep clean planned around service
- TR19 post-clean report with photos and readings
- Access panel recommendations
- Three-monthly extraction schedule
- Kitchen sign-off checklist
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See the approachHave a similar site?
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