Back-of-house deep cleaning and degreasing for restaurants, hotels, banquet halls and institutional kitchens. Equipment, floors, drains, walls and food-contact surfaces — DineSafe-ready and documented. Need full front-of-house service too? See our restaurant cleaning page.
A commercial kitchen is the hardest room in any building to clean. Grease migrates everywhere, the work has to happen after service, and a missed surface can mean a failed health inspection — not just a complaint.
Commercial kitchen cleaning is the intensive back-of-house degreasing that keeps a working kitchen safe, compliant, and presentable beyond what nightly wiping can manage. Every service deposits grease on equipment, stainless steel, walls, floor grout, and drains. Left to build up, it hardens into both a fire risk and a public-health infraction. Standard janitorial products are not formulated for it — commercial kitchen degreasers, the right technique, and the time to do it properly are what set kitchen cleaning apart from any other commercial space.
We clean kitchens two ways, and most operators use both: recurring nightly back-of-house cleaning to stay DineSafe day to day, and a periodic deep degrease — monthly or quarterly — that resets the heavy buildup on equipment, walls, floors, and drains. We also handle one-time deep cleans for pre-inspection, post-renovation, seasonal resets, and new-location openings.
And we handle the exhaust system end to end. Our own crews clean the hood exterior and baffle filters on every deep clean, while the full NFPA 96 interior cleaning — ductwork, fan, and rooftop unit — is delivered through our certified hood-cleaning partner, complete with the fire-marshal certification your insurer requires. You get one managed program instead of juggling vendors. More on that below.
The full back-of-house scope — every surface grease reaches.
Exterior degreasing of the cooking line and surrounding stainless.
The grease that ends up underfoot — a DineSafe critical area.
Airborne grease films every surface above the cooking line.
Food-contact disinfection plus the paper trail inspectors expect.
Our own crews clean the hood exterior, baffle/grease filters, and grease-catch surfaces on every deep clean. The full NFPA 96 interior exhaust cleaning — ductwork, fan, and rooftop unit — is delivered through our certified hood-cleaning partner, who issues the fire-marshal certification document your commercial property insurance requires after every service.
Because NFPA 96 is a fire-code service, it has to be done by a certified contractor — and folding uncertified "hood cleaning" into a general contract would put your insurance at risk in the event of a kitchen fire. We manage the certified work for you on its proper schedule, so you get one accountable program and complete documentation instead of juggling a separate vendor.
From a 12-seat QSR to a hotel banquet kitchen — the degreasing scope scales with your grease load.
Full-service kitchens and quick-service lines, from cafés to high-volume wok and charbroil operations across the GTA.
Hotel kitchens, banquet and catering kitchens with surge volume around events — deep degreasing between functions.
Corporate cafeterias, long-term care, and school and campus kitchens that run to a fixed daily schedule.
Shared commissary and delivery-only ghost kitchens where multiple tenants share one high-throughput line.
Five stages we run on a back-of-house deep degrease, after the line is cool and the kitchen is empty.
Cool-down confirmed, food and small wares cleared or covered, electrical and pilot points protected before any degreaser is applied.
Industrial food-safe degreaser applied to equipment, walls, and floors and given the dwell time it needs to break down hardened grease.
Hand-scrubbing and, where appropriate, steam to lift grease and carbon from surfaces, grout lines, and equipment seams.
Surfaces rinsed, drains flushed, and all food-contact surfaces sanitized with DIN-registered product at the correct contact time.
A written cleaning log — date, areas, products, technician — is completed and left on site as your inspection and insurance trail.
Typical GTA pricing for commercial kitchen cleaning. Cuisine type and grease load move the number — all quotes confirmed after a free walkthrough.
Want the full breakdown? See our restaurant cleaning cost guide and commercial cleaning cost per square foot.
The standard your kitchen is held to — and how our cleaning meets it.
Inspection-ready scope: Toronto kitchens fall under DineSafe, Peel Region (Mississauga, Brampton) under Peel Public Health, and York Region (Markham, Vaughan, Richmond Hill) under York Region Public Health. All three assess the same back-of-house fundamentals — equipment, floor drains, surfaces, and sanitation. Our deep-clean scope is built around exactly what those inspectors check.
Food-safe products only: Health Canada DIN-registered degreasers and sanitizers, used at the correct dilution and contact time, leaving no residue on food-contact surfaces.
Documentation as standard: a written cleaning log after every service — date, areas cleaned, products used, and the technician's name — so you can demonstrate ongoing compliance rather than scrambling before an inspection.
Fully covered: WSIB coverage and $5M general liability insurance on every job, available on request before work begins.
Questions GTA kitchen operators ask most often.
Free on-site walkthrough. Written scope, transparent pricing, no lock-in. One-time deep cleans can often be scheduled within 48 hours.
Join 200+ satisfied businesses across Markham & the GTA. Tell us about your facility and we'll send a custom proposal fast — no obligations, no pushy sales calls.
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