Restaurant Cleaning in Christchurch

Hospitality cleaning gets audited. Your Food Control Plan names cleaning as a control, a verifier checks it, and a poor result is a business problem rather than an aesthetic one. PrestigePro cleans restaurants, cafes, bars and takeaways across Christchurch at $29 + GST per hour, police vetted and $5 million public liability insured. WHAT YOUR FOOD CONTROL PLAN MEANS FOR CLEANING Registered food businesses in New Zealand operate under the Food Act 2014, and most run a Food Control Plan. Cleaning is not incidental to that — it is usually a documented control with a schedule, and your verifier will ask to see that it is happening. Practically that means two things. Your plan defines what must be cleaned and how often, so a contract cleaner works to your plan rather than a generic checklist. And the record matters: a schedule you can show a verifier is worth more than a cleaner who did a good job with no evidence. We work to your documented frequencies and keep a record of visits. THE SPLIT BETWEEN US AND YOUR KITCHEN STAFF This trips people up and it is worth being explicit. Food contact surfaces — benches, boards, prep areas, equipment that touches food — are normally cleaned and sanitised by your team as part of service, because that has to happen continuously through the day, not once at night. That responsibility usually sits with the operator under the Food Control Plan. We handle the environment around it: floors including under and behind equipment, walls and splashbacks, extraction surfaces we can safely reach, bins and bin areas, cool store exteriors, front of house, bathrooms, and the deep periodic work that never fits into a service day. If your plan assigns something different, we work to your plan. What we will not do is quietly assume someone else is doing something. KITCHEN CANOPIES AND DUCTWORK — READ THIS BEFORE HIRING ANYONE Grease accumulation in extraction canopies, filters and ductwork is a fire risk, and cleaning it properly is a specialist trade with its own access equipment, certification and insurance implications. It is not general cleaning. We clean canopy exteriors, accessible filters and the surrounding surfaces. Full ductwork degreasing should be done by a specialist who will certify the work — your insurer may require that certificate, and a general cleaner who says they will handle your ducts is either underquoting or not doing it properly. We will tell you when something is beyond our scope and we would rather refer it than pretend. Grease traps are the same: a licensed waste contractor, not a cleaner. GREASE IS ALSO A PEST PROBLEM Grease behind and under equipment, food debris in floor edges, and bin areas that are hosed rather than cleaned are what bring pests. Most hospitality pest problems are a cleaning problem first. The places that matter are the ones nobody looks at — under the fryer, behind the pass, floor-wall junctions, the gap between units, and the outside bin area. That is where we spend the time, because it is where the risk actually is. FRONT OF HOUSE Customers judge you on the bathroom. It is the most reliable predictor of what people assume about your kitchen, fair or not, and it is the thing that ends up in reviews. Bathrooms, entrance glass, floors and shared touch points get priority. HOURS Hospitality cleaning happens when you are closed, which usually means late night or early morning. We work to your trading hours rather than ours, including weekends. Tell us your last service and your first prep and we will fit between them. PRICING $29 + GST per hour, quoted after a walkthrough so we can see the kitchen layout, the equipment and the access. Terms and conditions apply.