Restaurant Cleaning & Commercial Kitchen Deep Cleaning in Ras Al Khaimah

It depends on the size of the kitchen and dining room, how heavily the menu uses fryers, grills and charcoal, how long since the last deep clean, the number of canopies and cold rooms, and whether you need the work done overnight. We quote from a walk-through, or from photos for small cafés, and you receive a fixed written price within 24 hours that includes the products, equipment, photos and cleaning record. Nothing is added on the night. Regular contract cleaning is quoted as a fixed monthly price.

The full kitchen: canopy interior and baffle filters degreased, the cooking line cleaned inside, outside, behind and beneath, prep tables and sinks disinfected with Suma Bac D10 and rinsed, walls, ceilings, floors and drains degreased, cold rooms and dry stores cleaned with your team, and the bin store washed down. Front of house covers seating, floors, glass, counters, high-touch points and the washrooms, using separate colour-coded cloths. Terraces and shisha areas are included when you have them. The exact scope is agreed in writing at the walk-through.

We degrease the canopy interior, the baffle filters, the splashbacks and everything reachable from the kitchen floor on every deep clean, and the Food Code expects hoods and fans to be cleaned and sanitised regularly. Cleaning the full length of the duct runs and the roof-mounted extract fan is a specialist job with its own access equipment and reporting, and it is not part of this service. If the walk-through shows the duct runs need it, we will say so and point you to a specialist rather than let a canopy wipe stand in for it.

Diversey’s professional Suma kitchen range. Suma Bac D10 is the cleaner-disinfectant on food-contact surfaces: a detergent disinfectant formulated for food premises, tested to EN 1276, EN 1650 and EN 14476, dosed at Diversey’s stated dilution, left for the stated contact time and rinsed with potable water before the surface is used again. Suma Break-Up D3.5 and Suma Grill D9 handle grease and carbon on non-food-contact areas and cooking equipment, and Suma Star D1 is used for manual dishwashing of removable parts. Every product is labelled, stored away from food and used to the manufacturer’s instructions, and the safety data sheets come to you with the cleaning record.

Yes. Restaurant deep cleans are scheduled after your last service and, where the kitchen needs the hours, overnight, so the line is back in service before morning prep. Our office runs 8am to 8pm, seven days a week, and the overnight slot is agreed when you book. For nightly contract cleaning we work to whatever closing time your outlet keeps.

It removes the most common reasons a kitchen loses marks: grease on canopies and behind equipment, dirty drains, unsanitised food-contact surfaces and chemicals that are unlabelled or not food grade. The Food Code also expects a documented cleaning programme, post-clean inspection and records available to the inspector, which is why every visit ends with a written cleaning record and the safety data sheets for your Food Safety In-Charge to file. We cannot promise a grade, because an inspection covers temperature control, storage, personal hygiene and training as well; we can make sure that cleaning is not the reason you lose one.

For menus built on grills, fryers and charcoal, a full deep clean every three months, with canopy filters, drains and the cooking line surrounds done monthly in between. Lighter cafés and dessert kitchens can usually run six months between deep cleans. Daily and weekly cleaning by your own team continues regardless; a deep clean resets what daily cleaning cannot reach. The Food Code asks for a cleaning schedule that states what is cleaned, how often, by whom and with what, and we will help your Food Safety In-Charge write the deep-clean line of it.

Yes. Nightly or weekly cleaning of the kitchen, dining room and washrooms after close, on a fixed monthly price, with the same team each visit and a supervisor check. Many clients start with a deep clean to reset the kitchen and move to a contract to hold the standard, with quarterly deep cleans written into it. Larger premises and multi-outlet operators can also use our commercial cleaning contracts, which cover the whole building.

No. In Ras Al Khaimah, waste cooking oil and grease-trap waste must be collected by a waste contractor approved by the emirate’s waste management authority, and the Food Code requires records of those collections to be available to inspectors. We clean around and above the trap, degrease the surrounding floor and drains, photograph it for your records and can recommend an approved collector if you do not have one.

Yes. Any premises that prepares food: independent restaurants and cafés, hotel and resort outlets, beach clubs, cloud kitchens and delivery-only brands, bakeries and sweet shops, staff canteens, school and labour accommodation kitchens, and central production kitchens. Hotel and resort outlets at Al Marjan Island and Al Hamra can be scheduled around occupancy and event calendars, and cloud kitchens with several brands under one roof are quoted as one premises.

Very little. Cook down or move stock so cold rooms and dry stores can be emptied if their interiors are in scope, switch off and isolate gas and electrical equipment your chef wants handled that way, and leave a set of keys or a manager on site for the start and the handover. We bring all products, machines and protective covers. A quick walk-through with your Food Safety In-Charge at the end lets us sign off the record together.

You receive a written cleaning record by email: the areas and equipment cleaned, the products used, before and after photos of the cooking line and canopy, and the Diversey safety data sheets. It is designed to sit in the cleaning section of your food safety file and to answer an inspector’s questions about what was cleaned, when, with what and by whom. It is not a Civil Defence duct-cleaning certificate, which only a specialist duct-cleaning contractor can issue for the exhaust system.