8 min read · Updated September 2026
Daily — front of house
- Wipe and sanitize all tables, chairs, booths, and high chairs
- Clean entrance glass, door handles, and host stand
- Sweep and mop all floors, including under furniture
- Empty and sanitize waste bins, replace liners
- Clean and restock washrooms at set intervals through service
- Wipe menus, POS screens, and payment terminals
Daily — kitchen
- Degrease cook line, range surrounds, and splash walls
- Clean and sanitize all prep surfaces and cutting boards
- Empty, clean, and sanitize sinks and drain covers
- Wipe down reach-in handles, gaskets, and exteriors
- Sweep and degrease kitchen floors, including under equipment where reachable
- Change fryer filters and wipe fryer exterior
- Launder cloths and aprons; never store wet cloths on surfaces
Weekly
- Deep clean behind and beneath cooking equipment on wheels
- Descale dish machine and clean spray arms
- Clean walk-in shelving, floors, and door seals
- Degrease hood filters (or swap for cleaned filters)
- Wash walls and splash zones from floor to shoulder height
- Detail dining room baseboards, vents, and light fixtures
- Flush floor drains and treat for odour
Monthly and quarterly
| Task | Frequency | Who typically does it |
|---|---|---|
| Kitchen exhaust hood and duct cleaning | Quarterly (or per fire code) | Certified contractor |
| Grease trap pump-out | Monthly–quarterly | Licensed hauler |
| Deep floor scrub and regrout of kitchen tile | Quarterly | Commercial cleaner |
| Freezer defrost and deep clean | Quarterly | Staff or cleaner |
| High dusting of vents, pipes, and fixtures | Quarterly | Commercial cleaner |
| Dining room carpet or upholstery extraction | Quarterly | Commercial cleaner |
What inspectors actually flag
In Ontario, the recurring findings are rarely dramatic: grease buildup on and behind equipment, dirty refrigerator door gaskets, improper sanitizer concentration, hand-sink access blocked by storage, and food-contact surfaces cleaned but not sanitized as a separate step.
The fix is a written checklist with initials and times. Staff follow what is documented; anything relying on memory at the end of a double shift is the first thing to slip.
Where an outside cleaner fits
Kitchen staff handle food-contact surfaces and daily line cleaning — that has to stay in-house. A commercial cleaner takes the heavy periodic work that eats your labour hours: floor degreasing and regrouting, high dusting, washroom deep cleaning, dining room floor care, and pre-inspection blitzes.
Most GTA restaurants we work with run nightly front-of-house service plus a monthly or quarterly kitchen deep clean scheduled on a closed day.
Frequently asked questions
How often should a restaurant kitchen be deep cleaned?
Beyond daily line cleaning, plan a full kitchen deep clean monthly or quarterly, with exhaust hood cleaning on the schedule your fire code and insurer require.
Who is responsible for cleaning the hood?
Hood and duct cleaning must be done by a certified contractor and documented — staff cleaning of filters does not satisfy the requirement.
What is the most commonly missed cleaning task?
Behind and beneath cooking equipment, and refrigerator door gaskets. Both are frequent inspection findings.
Can a cleaning company work while we are closed?
Yes. Nearly all restaurant service runs after close or on your closed day so nothing interrupts service.