How to clean commercial kitchen walls and floors?

Maintaining a clean and sanitary environment in a commercial kitchen is not just about aesthetics; it is a critical component of food safety, health code compliance, and operational efficiency. The high-volume, high-heat nature of commercial cooking means that walls and floors are constantly exposed to grease, food spills, and bacteria. A consistent and thorough cleaning protocol is essential. This guide provides a step-by-step process for effectively cleaning and sanitizing these high-contact surfaces.

Why cleanliness is crucial in commercial kitchens

• Food Safety and Public Health: The primary reason for strict cleanliness is to prevent the growth and spread of harmful bacteria, such as Salmonella and E. coli, which can lead to foodborne illnesses.
• Health and Safety Compliance: Health departments conduct regular inspections, and failure to meet sanitation standards can result in fines, operational shutdowns, or loss of license.
• Pest Control: Clean kitchens are less attractive to pests like rodents and cockroaches, which are drawn to food scraps and grease.
• Operational Efficiency: A clean workspace is a safer workspace. It reduces the risk of slips and falls on greasy floors and ensures that equipment remains in good working condition.

Step 1 – Degrease walls and splash zones

Commercial kitchen walls, especially around fryers and stoves, accumulate a thick, sticky layer of grease. This requires a strong, industrial-strength degreaser.

1. Preparation: Clear the area by moving any mobile equipment away from the walls. Cover sensitive surfaces or equipment with plastic sheeting to protect them from the cleaning solution.
2. Apply Degreaser: Use a sprayer to apply a commercial-grade degreaser directly to the walls, paying extra attention to the areas behind cooking equipment and exhaust hoods. Allow the solution to dwell for the recommended time (check the product’s instructions) to break down the grease.
3. Scrub and Scrape: Use a stiff-bristled brush or a non-abrasive scouring pad to scrub the walls. For hardened, caked-on grease, a plastic scraper can be used carefully to avoid damaging the surface.
4. Rinse: Thoroughly rinse the walls with hot, clean water using a clean sponge or cloth. Ensure all chemical residue is removed.

Step 2 – Scrub and sanitize kitchen floors

Commercial floors endure a constant flow of spills, foot traffic, and equipment movement. A simple mop isn’t enough for a deep clean.

1. Clear the Floor: Remove all portable equipment, floor mats, and any loose debris like food particles. Use a broom or floor scraper to remove any stuck-on food.
2. Apply Degreaser/Cleaner: Apply a commercial-grade floor cleaner or degreaser to the entire floor area. Use a long-handled floor brush or a mechanical floor scrubber to agitate the solution and break down grease and grime.
3. Scrub the Grout: Pay special attention to the grout lines between tiles, as these areas trap a significant amount of dirt and bacteria. Use a stiff grout brush to scrub thoroughly.
4. Rinse and Squeegee: Use a hose with a spray nozzle or a bucket of clean water to rinse the floor. Use a floor squeegee to push the dirty water toward a floor drain. Repeat the rinsing process with fresh water until no residue remains.
5. Sanitize: After cleaning, it is crucial to sanitize the floor. Apply a food-safe sanitizer (e.g., a quaternary ammonium compound or a diluted bleach solution) and allow it to air dry. Do not rinse the sanitizer.

Best Cleaning products for commercial use

• Heavy-Duty Degreaser: Formulated to break down thick grease and oil from walls, hoods, and floors.
• Food-Safe Sanitizer: Used on surfaces after cleaning to kill bacteria and prevent the spread of pathogens.
• Floor Stripper: A powerful chemical for removing old wax and grime buildup on floors.
• Neutral Cleaner: For daily, light cleaning and maintenance of floors to prevent buildup.
• Industrial Floor Scrubber: A machine that scrubs, cleans, and dries floors, saving time and effort.

Compliance with health and safety standards

Maintaining a clean kitchen goes hand-in-hand with regulatory compliance.

• Establish a Cleaning Schedule: Create a comprehensive cleaning schedule that includes daily, weekly, and monthly tasks. Assign responsibilities to staff and ensure a log is maintained.
• Proper Chemical Storage: Store all cleaning chemicals in a designated area away from food and food preparation surfaces. Ensure they are properly labeled and that staff have access to Material Safety Data Sheets (MSDS).
• Staff Training: Train all staff members on proper cleaning procedures, the correct use of chemicals, and personal protective equipment (PPE).

Tips for maintaining daily hygiene in commercial kitchens

• Mid-Shift Sweeps: A quick sweep and squeegee during a shift can prevent spills from drying and becoming more difficult to clean.
• Use Floor Squeegees: Encourage staff to use a floor squeegee to move liquid spills and debris toward drains, preventing slip hazards.
• Immediate Spill Cleanup: Address spills immediately to prevent them from becoming a major issue.
• Regular Grout Cleaning: Spot-clean grout lines on a daily basis to prevent long-term discoloration and buildup.
• Clean Under Equipment: Use a long-handled brush to clean under and behind stationary equipment where grease and food particles accumulate.

By following these professional standards, you can ensure your commercial kitchen remains a safe, compliant, and efficient environment.