Food Service & Restaurants · Kitchen
Kitchen Sanitation & Deep Clean Schedule
Maintain health code compliance with this commercial kitchen sanitation checklist covering surfaces, equipment, and food storage areas.
Moderate
⏱️ 45 min
🔄 Weekly
📄 PDF Available
Sanitation
Food Safety
Health department standards require regular deep cleaning of all kitchen surfaces, equipment, and food contact areas. This checklist helps you stay audit-ready.
Checklist items
1
Scrub and sanitise all prep surfaces and cutting boards
2
Degrease and sanitise the flat-top grill
3
Clean and sanitise fryer baskets and oil filtration system
4
Deep clean oven interior — remove baked-on debris
5
Sanitise all hand-wash sinks and ensure soap/towels stocked
6
Clean and sanitise the walk-in cooler shelving and walls
7
Pull and clean under all heavy equipment (fryers, grills, reach-ins)
8
Descale the dish machine and check sanitizer levels
9
Clean hood filters and verify exhaust fan operation
10
Sanitise all food storage containers and bins
11
Wipe down walls, tiles, and backsplashes
12
Restock all cleaning station supplies
13
Check and log all refrigeration temperatures
14
Remove and dispose of any expired food items
Frequently asked questions
How often should a commercial kitchen be deep cleaned?
Most health codes require deep cleaning at least weekly, though high-volume kitchens may need daily attention on certain surfaces. Check with your local health department for specific requirements.
Can ComplyCam track temperature logs?
Yes. ComplyCam supports temperature logging with photo proof. You can track cooler, freezer, and hot-holding temperatures on schedule and get alerts when readings are out of range.
Run this checklist with your team
Schedule, assign, and track Kitchen Sanitation & Deep Clean Schedule tasks. Get real-time compliance data and photo-backed proof of completion.