Front vs. Back of House
Your staff should be prepping, not scrubbing.
After a full service, a tired closing crew wipes the visible surfaces and goes home. The grease behind the line builds, and the gap between “looks clean” and “passes inspection” widens every week.
Out front, guests read the room in seconds — a smeared glass, a sticky bar rail, a washroom that’s clearly an afterthought. We come in after close and reset both halves of the house to one standard — degreased, sanitized, polished, restocked — so the team that opens can spend the first hour on food, not recovery.
Back-of-House Deep Cleaning
Hood, backsplash, and equipment-surround degreasing; rubber mats flushed and sanitized; the reach behind the line and under the equipment where grease and debris actually collect.
Front-of-House Detailing
Streak-free glass and mirrors, sanitized bar tops and foot rails, wiped-down booth seams and table bases, host stand, menus, and POS screens — the surfaces a guest touches and inspects.
Washrooms Guests Judge You By
Full disinfection of fixtures, partitions, and floors; grout and corners detailed; dispensers stocked and mirrors polished; odour eliminated at the source, not just masked with a spray.
Inspection-ready every morning
We clean to the standard a health inspector checks against — surfaces, hoods, hand sinks, floors — so your opening shift walks into a pass, not a scramble.
Grease is a fire and slip risk
Proper commercial degreasers, thorough grease-trap-area maintenance, and de-greased floors that don't send a server down on a Friday night — with the work documented.
After-hours, keyholding, discreet
Alarm-code and lockup trained, fully bonded, and WCB-covered. We work between close and open and leave the room exactly as your team left it — only clean.