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Sydney NSW · HACCP & AS1851.6
How to clean a commercial kitchen in Sydney — daily/weekly/monthly SOP, HACCP-aligned chemicals, AS1851.6 exhaust frequencies, and 2026 cost benchmarks for outsourced cleaning.
Cleaning a Sydney commercial kitchen requires a four-tier SOP: daily close-of-trade (45–90 minutes), weekly deep clean (3–5 hours), monthly extended deep clean (6–10 hours), and quarterly AS1851.6 hood/exhaust clean (4–14 hours). HACCP-aligned chemicals, food-grade lubricants and Food Authority NSW protocols govern method choice. Outsourced cleaning runs $850–$2,400/week for a typical Sydney 80-seat restaurant.
Surfaces wiped with food-grade sanitiser, equipment shut-down clean, floors swept and mopped with degreaser, drain covers cleaned, bins emptied, prep benches sanitised, walk-in cold-room threshold cleaned. Performed by kitchen team at close, ideally double-checked by chef before lock-up.
Behind and under all equipment moved, ovens degreased, fryer oil change, range hood baffle filters swapped, splash-back chemical clean, walk-in cold-room interior, dry-store shelving, dishwasher interior chemical clean. Typically Monday morning before service or Sunday after close.
Full equipment service including combi-oven, salamander, char-grill complete strip-down, exhaust hood degrease (interior), grease trap pump-out, drain jet, cool-room evaporator coil clean, dry-store deep clean and pest-check. Coordinated with refrigeration tech for combined service.
Exhaust hood interior, baffle filters off-site clean, accessible ductwork degrease, extraction fan service, ANTA grease depth test pre and post. Photographic before/after log and AS1851.6 certificate within 24 hours. Required by most Sydney hospitality insurers.
Food-grade sanitisers (5th-generation quat or peracetic acid), food-grade degreasers (alkaline 8–10 pH), food-grade oven cleaners, food-grade drain treatment. All chemicals approved under HACCP and Food Authority NSW. Colour-coded cloths and mops to prevent cross-contamination.
Coordinated monthly pest control, scheduled grease trap pump-out, drain jetting, bin-room steam clean, food-waste compactor sanitisation. Single-vendor coordination reduces 8–12 separate supplier interactions to one Sydney monthly visit.
A Sydney commercial kitchen daily cleaning SOP runs 45–90 minutes at close-of-trade and covers: all food-contact surfaces wiped with food-grade sanitiser, equipment shut down and surface-cleaned, floors swept then mopped with kitchen degreaser, drain covers cleaned, bins emptied and washed, prep benches sanitised, walk-in cold-room threshold cleaned and chemical-checked, hand-wash sinks restocked. Performed by kitchen staff, signed off by chef before lock-up. Recorded in HACCP daily log.
Outsourced Sydney commercial kitchen cleaning in 2026 runs $850–$2,400/week for a typical 80-seat restaurant (daily 90-minute close-of-trade clean + weekly deep clean), $2,400–$4,800/week for a large hotel/club kitchen (200+ covers, multi-canopy), and $480–$850 quarterly for AS1851.6 hood compliance on top. Most Sydney restaurants run their kitchen team for daily cleans and outsource the weekly deep clean + quarterly hood compliance.
AS1851.6 frequencies for Sydney commercial kitchen exhaust hood cleaning: monthly for heavy cooking (char-grill, deep-fry, wok), quarterly for medium cooking (most restaurants, RSL clubs, hotels), six-monthly for light cooking (sandwich, coffee, microwave-only). Sydney commercial cooking insurance typically requires the AS1851.6 frequency to be maintained as a condition of fire and business-interruption cover.
HACCP-safe Sydney commercial kitchen chemicals are: food-grade sanitisers (5th-gen quat ammonium, peracetic acid, sodium hypochlorite at correct dilution), food-grade degreasers (alkaline pH 8–10), food-grade oven cleaners (non-caustic for inside cooking chamber), food-grade drain treatment. All chemicals must be Food Authority NSW approved and SDS-current. Colour-coded cloths/mops (red for bathrooms, blue for general, green for food prep, yellow for low-risk) prevent cross-contamination.
Spot cleans yes, deep cleans no. Sydney Food Authority and SafeWork NSW guidance: deep chemical cleans must be performed outside food prep hours because chemical residue contaminates food. Spot cleans (spill response, surface sanitisation) during service are fine if performed with food-grade sanitiser. Sydney commercial kitchen deep cleaning is scheduled 10pm–6am for restaurants, 6am–9am for cafes, or fully closed days for clubs and hotels.
Sydney commercial kitchen cleaning is HACCP-governed, uses food-grade chemicals only, requires colour-coded cloth and mop systems, runs strict cross-contamination protocols, must follow AS1851.6 for hood/exhaust, and is audited against Sydney Food Authority standards. Regular Sydney commercial cleaning uses standard chemicals and follows general WHS — entirely different specification and chemical stack.
Compare across our 2026 Sydney pricing pages: three-page Sydney quote format, group commercial cleaning Sydney, Sydney cleaning quality benchmarks, Sydney cleaner uniform standards, scope-of-works templates Sydney, and industrial cleaning.
HACCP-aligned. AS1851.6-compliant. Single supplier across daily/weekly/monthly/quarterly tiers. Free 30-minute site walk and quote within 24 hours.