Restaurant and café cleaning

A welcoming dining room and a clear scope

Crumbs under tables, marks on glass and washroom condition affect how a restaurant presents itself. Restaurant cleaning starts with an area list: dining room, reception, walkways, washrooms and staff spaces. The proposal should separate tasks your team handles during service from those assigned to the cleaning team.

Tasks to review during the site visit

Products and methods depend on materials and authorized areas. Food-related surfaces must follow the establishment’s procedures and an expressly agreed scope.

• Accessible floors, under-table areas and baseboards as agreed
• Handles, interior glass and reception surfaces
• Washrooms, sinks, dispensers and waste containers
• Break areas and staff-only access

Prepare for cleaning after service

Specify staff departure time, chair storage and food removal. Provide clear door, alarm and key instructions. Allow drying time before reopening and explain what happens when an event extends service. Define waste handling and the disposal point with management.

What about kitchens, exhaust hoods and equipment?

Routine dining-room cleaning does not automatically include exhaust hood and duct degreasing, grease traps or equipment dismantling. Describe these needs separately to determine the required capability. A cleaning proposal does not replace the operator’s food procedures, inspections or regulatory responsibilities.

How often should a restaurant be cleaned?

Traffic, service periods and washroom use guide frequency. Staff need to handle some tasks while the business is open; others can form part of an after-closing plan. Define responsibility for each period, then review it when hours or capacity change.

Tell KLEEN about your facility

We review inquiries across Greater Montréal, Ottawa–Gatineau and the Greater Toronto Area. Send your address, floor area, opening hours and areas to clean. Availability, methods, consumables and exclusions are confirmed in the proposal.

• Find your service area
• Understand commercial cleaning costs
• See how follow-up is organized

From the scope to its follow-up

Confirm the areas, constraints, responsibilities and reporting arrangements in the proposal.