In UK hospitality, cleaning is part of service. A consistent, zone-by-zone routine keeps you EHO compliant, protects guest reviews, and speeds table turns. Use this hospitality cleaning checklist UK to align commercial kitchen cleaning supplies UK with restaurant hygiene supplies UK across BOH and FOH without slowing the pass.
How to run this checklist (quick start)
- Split your site into zones: Kitchen/BOH, Pass & Bar, Dining/FOH, Washrooms, Back Areas/Stores.
- Standardize a colour coded cleaning system UK (e.g., red = washrooms, blue = general, green = food prep).
- Stock each zone with the right products (see “What you’ll need” below) and set par levels so you never run out.
- Keep a simple open / mid-shift / close log at each station signed by supervisors.
Daily: open → mid-shift → close
Kitchen / Back-of-House (BOH)
- Open: Sanitize prep benches, boards, knives and probes with food-safe sanitizer UK; empty/relined bins; check blue roll and probe wipes UK.
- Mid-shift: Degrease hobs, ranges and splash backs with commercial degreaser UK; sanitize handles (fridges, hot hold); swap microfiber cloths by colour to avoid cross-contamination.
- Close: Deep wipe small equipment (mixers/slicers), sweep then mop with food-area disinfectants; check hood/extract filters and drip trays.
Pass & Bar
- Open: Wipe pass shelves/heat lamps; clean glass rails and bar tops with glass & surface cleaner.
- Mid-shift: Rinse glasswasher filters; sanitize nozzles and high-touch points.
- Close: Soak bar nozzles, wash drip trays/speed rails; scrub and dry mats.
Dining / Front-of-House (FOH)
- Open: Tables, chairs and menus sanitized; stock napkins and takeaway packaging where needed.
- Mid-shift: Wipe card machines/host stand hourly; spot-clean partitions and high-touch points.
- Close: Under-table wipe (legs/edges), vacuum soft seating, sweep then mop with non-taint cleaner.
Washrooms
- Open: Refill tissue/soap/towels; disinfect cubicles, sinks and touchpoints.
- Mid-shift: Mirrors and dispensers’ smear-free; bins checked and relined.
- Close: Floors mopped with restroom disinfectant; baby-change/feminine units sanitized.
Back Areas / Waste
- Open: Chemical store tidy, labelled, caps on; colour coded buckets/cloth buckets set.
- Close: Pot-wash degreased/descaled; internal bins emptied; external waste lids shut; delivery bay clear for AM drops.
Weekly & periodic (rotate tasks, don’t defer)
- Weekly: Pull-out cleans under/behind refrigeration; deep-clean ovens/combis/grills; descale dish/glass washers; launder microfiber cloths/mop heads by colour; scrub FOH floors and skirtings; wash/air-dry extract filters.
- Monthly: Ceiling vents and wall-wash in prep areas; drain maintenance flush; detailed store/chemical audit.
What you’ll need in each zone (standardize to save time)
- Commercial kitchen cleaning supplies UK
Food-safe sanitizer and commercial degreaser UK; labelled spray bottles; probe wipes UK; blue roll wholesale UK; mop & bucket system; gloves/PPE; bin liners; dosing or dilution guides.
Restaurant hygiene supplies UK
Microfiber cloths wholesale UK (colour coded), colour coded cleaning cloths UK for FOH/BOH/washrooms, glass & surface cleaner, restroom disinfectant.
Catering disposables UK (FOH & takeaway)
Bagasse plates UK, bagasse bowls UK, eco-friendly disposable cutlery UK (wooden), cups & lids (clearly labelled), takeaway packaging UK, napkins.
Tip: Keep a laminated “zone card” listing the exact SKUs and par levels for that station. When stock hits par, reorder—no guesswork.
Common EHO pitfalls (and how this checklist fixes them)
- Cross-contamination: solved by colour coded cleaning system UK and disciplined cloth rotation.
- Wrong dilution / unlabeled bottles: fixed with labelled triggers and posted dilution charts.
- Dirty extraction / behind-equipment soil: covered by weekly pull-outs and filter cleans.
- Untidy chemical store: addressed by back-area audit and capped, segregated product racks.
Make it effortless with one supplier
Leann Support Services keeps hospitality teams stocked with the exact lines this checklist depends on: commercial kitchen cleaning supplies UK, restaurant hygiene supplies UK, microfiber systems, and sustainable catering supplies UK, including bagasse plates & bowls and wooden cutlery. We set pars, align delivery windows to your trade pattern, and keep every site ready quietly and on time. Want this as a printable one-pager for BOH and FOH? I can format this checklist into a clean sheet you can laminate and pin in each zone.