Cool Room Cleaning

A cool room is where food safety inspections can quietly fail.

Grease filters are designed to collect grease. Therefore, if
not cleaned regularly, they can be a fire and health danger.
We don’t run our Grease Filter Exchange program just to make a profit-we run it because it’s an essential part of keeping a commercial kitchen safe and compliant. Without this service, our claim to be Melbourne’s one-stop shop for
kitchen canopy cleaning would not ring true.

CA

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Walls, ceilings & shelving
Every interior surface inside the cool room cleaned and sanitised. Shelving lifted and treated. Walls and ceilings scrubbed to food-premises standard.
Mould, grease & residue removed

Built-up mould, grease, food residue, and spills are stripped from every interior surface. Cleaned, sanitised, and food-safe.

Door seals & hinges

Seals stripped, gaskets degreased, hinges and door interiors sanitised. The first places mould takes hold.

Drains, corners & hard-to-reach areas
Drains cleared and sanitised. Corners and hard-to-reach areas (behind shelves, under racks, in gaskets) are hand-cleaned.
Food-safety compliance report
Every clean comes with a written report on what was cleaned, what was found, and what to monitor. The paperwork that inspectors and insurers ask for.
Servicing Melbourne & Victoria
We travel to every part of Melbourne and Victoria, and schedule after-hours so service isn't disrupted.

FAQs

It depends on what’s stored, how often the room is opened, and the operating environment. A busy hospitality cool room typically needs a deep clean every 3 months. Lighter-use rooms can stretch to every 6 months. We’ll recommend a schedule on the first inspection.
Walls, ceilings, and shelving. Doors, seals, gaskets, and hinges. Flooring, drains, and hard-to-reach corners. Removal of mould, grease, spills, and built-up residue. Sanitising to food-premises standard. A written compliance report at the end.
Yes, the room needs to be empty so we can clean every surface, including behind and under shelving. We’ll work with you to schedule a clean that minimises disruption, often during a delivery gap or overnight.
Yes. We use commercial-grade products that meet food premises requirements and rinse to a food-safe finish. The cool room is ready to receive food immediately after we finish.
Yes, and we recommend it. Coordinating both jobs on one schedule is cheaper, faster, and produces one set of compliance paperwork instead of two.
Yes. Every cool room clean comes with a written report covering what was cleaned, what we found, and what we recommend monitoring. Insurers and inspectors ask for these. We keep them on file.
All of Melbourne and most of Victoria. Let us know your address, and we’ll confirm.
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