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STEPS FOR A SUCCESSFUL DEEP CLEAN  part of the monthly to biannual deep clean. For each area, however, the deep clean should consist of at least the following actions.


In the kitchen: • Wash the kitchen walls and ceilings in order to remove the built-up grease.


• Have the oven and hobs cleaned according to the manufacturer’s 


• Empty refrigerators, freezers and ice machines and sanitise them thoroughly.


• 


• Clear out the store room, disposing of anything that has exceeded its expiry date.


In the washrooms: • Clean and disinfect toilets, urinals and sinks. • Clean and sanitise all walls, doors and overflow and outlet pipes.


• Sanitise handles, taps and switches as these are particularly prone to harbouring bacteria.


• Clean the glass and mirrors with window cleaner. • Empty, clean and disinfect waste and sanitary bins. • Wet mop bathroom floors. • Launder shower curtains.


In meeting/conference rooms and lounges:


• Vacuum all floors and steam-clean carpets with a professional carpet cleaner.


• Clean all hard floors with a floor scrubber and dryer. • Have all windows cleaned professionally from the inside and the outside.


disinfectant wipes on touchscreen surfaces many people use daily is a simple but effective way to disinfect.


• Remove dust and cobwebs from all surfaces, walls, ceilings, blinds and drapes.


• Check all furniture and upholstery for stains – if they can’t be washed or treated with spot remover, it may be time to replace them.


DEEP CLEANS As a bar, hotel, events, leisure or restaurant manager, it’s good to have a monitored checklist of cleaning tasks that need to be carried out on a daily, weekly and monthly basis. Duties such as cleaning fryers, sanitising surfaces, laundering all rags and aprons and emptying sanitising bins should be carried out on a daily basis, whereas cleaning ovens, sanitising fridges and cleaning coffee machines should be on the weekly checklist.


By law, every commercial kitchen must be professionally cleaned at least every six months, although monthly deep cleans are recommended to keep your guests, customers and staff safe, happy and healthy.


The best way to ensure the deep clean is carried out correctly is to hire professional cleaning companies that  some larger corporations may have in-house cleaning specialists. If your own staff are undertaking deep cleans, be sure to provide them with plenty of personal protective equipment, including gloves, face masks and aprons.


www.tomorrowscleaning.com


• In hotel rooms, vacuum the mattresses on all sides using the brush nozzle, remove stains with lemon juice, then sanitise the mattress with a spray of water and essential oils. When this is done, vacuum-clean it one more time.


As a customer-facing establishment, it can be easy to forget the staff rooms. However, clean and tidy common areas, toilets, staff fridges and microwaves are just as important where hygiene, health and well-being are concerned as the reception and guest areas. Don’t forget to include them in your deep clean; your staff will appreciate it.


SOME FINAL TIPS Deep cleaning your hotel, restaurant, bar or leisure centre can be a daunting task. In order to save valuable time and resources, consider hiring professional cleaners who specialise in hotel rooms, kitchens, hobs and ovens. Knowing that your deep clean is in the hands of knowledgeable experts who can make your establishment look brand new by using the right cleaning products and techniques can be a weight off your shoulders.


If you decide to do the deep clean in-house, consider doing it in sections. That way, the process will seem more manageable and just a little bit less daunting.


www.ovenu.co.uk LEISURE & HOSPITALITY | 47


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