Bristol Restaurant Cleaning: 5 Areas to Focus On. Keeping a restaurant or café spotless isn’t just about appearances – it’s a legal and safety obligation. Food business operators must prevent cross‑contamination and use cleaning products properly to keep harmful bacteria at bay. The Food Standards Agency (FSA) notes that regular cleaning with warm soapy water or a suitable disinfectant reduces the risk of illness and should cover hands, work surfaces, utensils, cloths and chopping boards. For restaurant owners in Bristol, understanding what Environmental Health Officers (EHOs) expect and creating a structured cleaning plan helps you maintain hygiene standards, avoid enforcement notices and protect your brand. This guide outlines what EHOs look for, offers a restaurant’s daily and weekly cleaning checklist by zone, and explains how Magic Broom’s commercial cleaning services in Bristol support compliance.
What EHOs Look For
EHOs inspect how food businesses manage hygiene and keep records. Key points they assess include:
- Two‑stage cleaning and disinfection: Surfaces and equipment should first be cleaned with hot soapy water to remove grease and food, then disinfected with a sanitiser that meets the BS EN 1276 or 13697 standard. Disinfectants don’t work on dirty surfaces and must be left for the manufacturer’s contact time. Using a sanitiser twice – once to clean and again to disinfect – is the recommended two‑stage approach.
- Segregation and cross‑contamination controls: Keep raw and ready‑to‑eat foods separate; if separate areas aren’t available, thoroughly clean and disinfect surfaces and equipment between uses. Store raw meat below cooked or ready‑to‑eat food and use different cloths for raw and cooked food areas.
- Personal hygiene and handwashing: Staff should wash their hands before preparing food, after handling raw food and after cleaning surfaces or equipment. Provide soap, warm water and hand‑drying facilities in kitchens and toilets.
- Cleaning records and schedules: EHOs want to see documented cleaning schedules detailing daily, weekly and deep‑clean tasks. Schedules should specify what needs cleaning, how often and what precautions to take.
- Use of correct products: Only use approved disinfectants suitable for food contact surfaces, follow dilution instructions and store chemicals securely.
- Ventilation and slip prevention: Adequate ventilation controls condensation and odours; cleaning should not create slip hazards. The Health and Safety Executive (HSE) advises cordoning off wet floors, using the right amount of cleaning product and dry‑mopping to reduce drying time.
Bristol Restaurant Cleaning: 5 Areas to Focus On
Kitchen & Food‑Prep Areas
- Prep surfaces: Clear debris and wipe surfaces with hot soapy water. Rinse, then apply a food‑grade disinfectant and leave for the manufacturer’s recommended contact time. Pay special attention to chopping boards, sinks, taps and worktops. Use separate chopping boards for raw and cooked foods, or wash boards thoroughly between uses.
- Utensils & equipment: Clean knives, tongs and utensils promptly after use and disinfect before reusing on ready‑to‑eat foods. Wash dish cloths, sponges and tea towels daily or use disposable cloths.
- Cooking appliances: Wipe down ovens, grills and hobs after each service. Clean extractor hoods and filters weekly to prevent grease build‑up and fire risk.
- Fridges & chilled displays: Wipe internal surfaces, door seals and handles. Check that cooked dishes are stored above raw foods and that ready‑to‑eat foods are protected.
Servery & Bar
- Counters & service areas: Wipe counters, drink stations and sneeze guards using the two‑stage method. Clean coffee machines and juicers daily; dismantle removable parts and sanitise them.
- Display cabinets & fridges: Clean glass surfaces, check temperature controls and rotate stock using ‘first‑in, first‑out’. Keep labels clear for allergens.
- Self‑service stations: Replenish napkins and cutlery, disinfect condiment dispensers and handles regularly.
Customer Seating & Dining Areas
- Tables & chairs: Clear food debris, wipe with warm soapy water and then sanitise. Pay attention to chair backs and high‑touch points like condiments, menus and payment terminals.
- Floors: Sweep and mop daily. Use the correct cleaning product and follow manufacturer instructions to avoid slippery residues. Place barriers or cordon off areas until dry.
- Waste bins: Empty bins regularly, clean inside surfaces and lids, and line with new bags. Manage waste segregation (general, recyclables, food waste) as per local regulations.
Washrooms & Staff Toilets
- Fixtures & fittings: Clean sinks, taps, toilet bowls, seats and flush handles using appropriate disinfectants.
- Consumables & dispensers: Refill soap, paper towels and toilet tissue; wipe dispensers.
- Floors & walls: Mop floors daily and wipe splash marks on walls. Ventilate to minimise humidity.
- Touch points: Wipe door handles, locks and light switches frequently; these surfaces harbour bacteria and viruses.
Waste & Storage
- Back‑of‑house waste areas: Remove waste promptly; clean and disinfect wheelie bins and food waste caddies weekly. Keep storage areas tidy and dry to discourage pests.
- Deliveries & stock rotation: Inspect deliveries for damage or leakage; wipe down storage shelves before placing new stock. Store cleaning chemicals separately from food, ensuring they are labelled and closed securely.
Weekly/Monthly Deep‑Clean Tasks
Kitchen Deep Cleaning
- Descale & sanitise appliances: Remove limescale from kettles and urns; deep clean ovens, grills, fryers and microwaves. Soak extractor filters and hoods in degreaser; scrub floors beneath equipment.
- Behind/under equipment: Move heavy appliances to clean floors and walls behind them. Remove grease from pipework, wall tiles and splashbacks.
- Ventilation & ducts: Wipe fans and vents and arrange professional duct cleaning periodically to maintain good airflow and reduce fire risk.
- Sink traps & drains: Clear grease traps and drains to prevent blockages and odours. Regularly clean dishwashers, removing food build‑up.
Front‑of‑House Deep Tasks
- Upholstery & furnishings: Vacuum fabric chairs and benches; steam clean or shampoo upholstery monthly.
- Hard surfaces & walls: Wash walls, light fittings, ceiling tiles and signage; dust high‑level surfaces and vents.
- Floor care: Strip and reseal hard floors or deep clean carpets every 3–6 months; address slip risks by choosing appropriate finishes.
Pest & Maintenance Checks
- Pest monitoring: Inspect for droppings, gnaw marks and nests; check sticky traps. Arrange professional pest control if any evidence is found.
- Structural maintenance: Check roof and guttering for leaks; ensure damp‑proof courses are intact. Repair damaged tiles, sealant or worn window frames promptly to prevent water ingress – structural repairs require the landlord’s intervention.
Record Keeping
Checklists & logs
Use daily opening and closing checklists for each area to document tasks and catch issues early. Record when equipment (e.g. ovens, extractors, fridges) is deep cleaned and note any defects. Maintain records of staff training, pest control visits and safety checks; EHOs will review these during inspections. Digital checklists or QR‑coded logs can simplify monitoring and help you demonstrate compliance.
Contractor coordination
Some tasks require specialist contractors. Schedule duct cleaning, pest control and fire suppression maintenance periodically. If a damp issue arises, landlords are usually responsible for structural repairs, whereas tenants must manage ventilation and cleaning.
Preventing Slip Hazards While Cleaning
Cleaning itself can create safety risks. HSE guidance notes that floors left wet after cleaning lead to slips; you should close off areas with barriers or lock doors rather than rely solely on warning signs. Use the correct amount of cleaning solution and allow detergents time to work, then remove residue with clean water. Finish with a dry mop or squeegee to reduce drying time and signpost any remaining wet patches. Train staff to report spills immediately and to use non‑slip footwear.
Magic Broom: Your Local Commercial Cleaning Partner
Bristol Restaurant Cleaning: 5 Areas to Focus On. Magic Broom specialises in commercial cleaning for restaurants, pubs and cafés in Bristol and the surrounding area. We follow FSA and HSE best practices for two‑stage cleaning, cross‑contamination controls and slip prevention. Our team uses BS EN‑compliant sanitisers and colour‑coded cloths, creates bespoke daily and weekly cleaning schedules, and provides digital logs to prove compliance. We also offer damp checks, pest monitoring and coordination with landlords for structural repairs. Ready for an EHO‑friendly clean? Contact Magic Broom today for a free pre‑inspection survey and cleaning plan. We’ll tailor a daily, weekly and deep‑clean schedule, train your staff on proper techniques and keep your premises spotless, compliant and welcoming.
