Free Commercial Kitchen Cleaning Schedule Template
Commercial Kitchen Cleaning Schedule
Prepared By: [Your Name]
At [Your Company Name], we ensure our commercial kitchens are clean and hygienic with a comprehensive plan, including floor cleaning and equipment sanitization, to maintain a safe and efficient workspace.
Monday: Clean Oven Interiors and Vent Hoods
|
Task |
Details |
|---|---|
|
Clean oven interiors |
Remove racks and soak them in warm soapy water. Scrub interiors with a degreaser and wipe clean. |
|
Inspect and clean vent hoods |
Remove filters, soak in a hot degreaser, scrub, and dry. |
|
Check fan performance |
Ensure exhaust fans are working correctly and report issues. |
Tuesday: Wash Walls and Polish Stainless Steel
|
Task |
Details |
|---|---|
|
Wash high-contact walls |
Clean stovetops, prep stations, and sinks with warm, food-safe cleaner. |
|
Deep clean stainless steel surfaces |
Use a non-abrasive cleaner and polish with stainless steel polish. |
|
Inspect for stains or damage |
Note any areas requiring repair or repainting. |
Wednesday: Organize Walk-Ins and Sanitize Storage
|
Task |
Details |
|---|---|
|
Clean walk-in refrigerator shelves |
Remove items, wipe down shelves with food-safe sanitizer, and dry thoroughly. |
|
Discard expired items |
Check labels and dates on stored food, removing anything expired or suspect. |
|
Sanitize food storage containers |
Empty, wash, sanitize, and dry bins for flour, grains, or other bulk items. |
Thursday: Deep Clean Fryers and Grills
|
Task |
Details |
|---|---|
|
Empty and clean deep fryers |
Drain oil, scrape residue, wash interior with hot water and degreaser, and refill with fresh oil. |
|
Deep clean grills |
Remove grates, soak them in hot soapy water, scrub to remove burnt residue, and reassemble. |
|
Clean oven with a degreaser |
Apply degreaser to tough spots, scrub, and wipe down. |
Friday: Inspect Refrigeration Units and Clean Glass
|
Task |
Details |
|---|---|
|
Inspect gaskets and seals |
Check for wear or damage, clean with a damp cloth and sanitizer. |
|
Clean glass surfaces |
Use streak-free glass cleaner on doors, sneeze guards, or windows. |
|
Polish light fixtures |
Wipe down fixtures with a microfiber cloth and cleaner to remove grease or dust. |
Saturday: Scrub Under Equipment and Sanitize Drains
|
Task |
Details |
|---|---|
|
Move and scrub under equipment |
Pull out heavy appliances like stoves and refrigerators; sweep and scrub underneath. |
|
Flush floor drains |
Pour a mixture of hot water and drain sanitizer to prevent clogs and odors. |
|
Inspect for pest activity |
Check corners and crevices for droppings or signs of pests. |
Sunday: Restock the Pantry and Inspect the Equipment
|
Task |
Details |
|---|---|
|
Rotate pantry stock |
Move older items to the front and restock with new inventory. |
|
Discard expired goods |
Check all pantry items for expiration dates and signs of spoilage. |
|
Inspect equipment |
Check for unusual noises, wear, or damage on kitchen equipment. Report issues immediately. |
Remark:
Ensure that all surfaces are thoroughly disinfected at the end of each cleaning session. Rotate cleaning duties weekly to maintain balance and thoroughness. It’s also essential to check for any maintenance needs in equipment or supplies.
