A clean kitchen is a five-star EHO report.
We clean fine-dining restaurants, casual-dining chains, quick-service restaurants, and takeaways across Scotland. HACCP-aligned protocols, EHO-inspection-ready records, and extraction-clean certified crews. PVG-checked, food-safe, and discreet.
Not a generalist. Not a franchise template.
A genuine sector-led protocol delivered by crews who know your regulatory landscape, your audit rhythm, and the cost of getting it wrong.
Restaurant cleaning is a different discipline to office or residential cleaning. The soil profile is grease-heavy, the regulatory environment is Environmental Health, and the consequences of getting it wrong range from a 1-star EHO report to a food poisoning outbreak that closes the business. Maundy Clean has spent over a decade inside Scottish restaurants, from Michelin-listed fine dining in Edinburgh to multi-site QSR chains across the central belt.
Our restaurant division operates a two-tier model: a daily FOH refresh team covering front-of-house, restrooms, and entrance areas before service; and a weekly or fortnightly BOH deep clean team covering kitchen extraction, canopy filters, fryer decarbonisation, floor degreasing, and behind-equipment cleans. Every task is logged against a HACCP-aligned cleaning schedule, with time-stamped photos and a digital audit trail that survives an unannounced EHO inspection.
We understand the rhythm of a service kitchen: prep from 8am, lunch service 12–2:30pm, breakdown, reset, dinner service 5:30–10:30pm, deep clean after close. Our crews work around that rhythm — early-morning FOH reset to ensure the dining room is pristine before the first booking; overnight BOH deep cleans that don't disrupt service. We coordinate with head chefs on equipment downtime, and we never use chlorine-based products near food prep surfaces without a documented rinse-down.
The frameworks we work to.
Every protocol, every checklist, every audit trail — mapped to the standards your regulator expects to see.
Our cleaning schedules map to your HACCP plan's cleaning-critical control points, with documented frequencies and verification audits.
Our audit format aligns to the Food Standards Scotland food hygiene rating scheme — the same criteria your EHO uses on inspection.
Our cleaning records cross-reference to your SFBB diary, making it simple to demonstrate compliance during inspection.
Kitchen extraction cleaning certified to TR19 standard — the industry-recognised benchmark for insurance compliance and fire safety.
Every chemical on site carries a current COSHH datasheet. We use food-safe sanitisters on food contact surfaces and never deploy tainting chemistries near prep areas.
We include water outlet flushing, temperature checks, and sprayhead descaling in our scope — closing a common audit gap in restaurants with salad wash stations.
Services we run for restaurants & qsr.
A scoped bundle of services tuned to your operating rhythm — not a generic menu bolted onto your sector.
Restaurant Cleaning
Full FOH and BOH cleaning — dining room, bar, kitchen, restrooms, and entrance areas.
Kitchen Deep Clean
BOH deep clean covering extraction, canopy, fryer decarbonisation, floor degreasing, and behind-equipment cleans.
Café & Coffee Shop Cleaning
Espresso zone cleaning, milk wand sanitisation, and EHO-compliant café protocols.
Floor Care & Tile/Grout
Kitchen tile & grout degreasing, anti-slip treatment, and dining-room hardwood maintenance.
Restroom Sanitation
Customer and staff WCs descaled, disinfected, and re-stocked — the number one EHO touchpoint.
Grease Trap & Drain Maintenance
Scheduled grease trap emptying, drain bio-enzymatic treatment, and odour control.
The pain points you stop worrying about.
We've spent years inside restaurants & qsr operations. These are the issues we get called about most — and the protocols we've built to eliminate them.
EHO inspection at any moment
Environmental Health Officers can arrive unannounced. Our digital cleaning records and HACCP-aligned schedules mean you're never caught short — every task is time-stamped and exportable to PDF in seconds.
Extraction fire risk
Grease-laden extraction canopies are a leading cause of kitchen fires. Our TR19-certified extraction cleaning removes grease build-up that insurance policies require you to manage.
Service never stops
Restaurants can't close for cleaning. Our crews work around service — early-morning FOH reset, overnight BOH deep cleans, or mid-afternoon touch-ups between services.
Customer-facing presentation
Front-of-house cleanliness drives customer perception. Our FOH team delivers five-star-hotel standards — streak-free glass, polished brass, spotless restrooms, fresh-smelling entrance.
Tight margins, rising costs
Restaurant margins are tighter than ever. Our frequency optimisation reviews typically deliver 8–12% cost-out without dropping any EHO-critical task.
Multi-site consistency
Multi-site operators need consistent standards across every location. We provide consolidated reporting, identical protocols, and a single account manager across all sites.
From first call to first clean in 7 days.
A structured mobilisation that respects your operational continuity — no gap in service, no surprises in scope.
Site survey & scoping
Our regional manager walks your restaurant with the head chef or operations manager. We map FOH and BOH zones, identify EHO pain points, and discuss preferred visit times around service.
HACCP-aligned schedule & quote
Within 2 business days you receive a written cleaning schedule mapped to HACCP critical control points, a COSHH register, and a fixed monthly fee. Extraction deep cleans quoted separately on TR19 rate card.
Crew induction & first clean
A food-safe, PVG-checked crew is inducted to your kitchen, walked through the cleaning schedule with the head chef, and the first deep clean is supervised end-to-end.
Ongoing delivery & audit
Daily FOH refresh, scheduled BOH deep cleans, monthly KPI reports, and quarterly review meetings. EHO inspection prep included as standard.
The difference is operational.
We don't win contracts on price. We win them on the things that show up in your audit scores, your staff feedback, and your bottom line.
EHO inspection-ready, always
Every task is logged digitally against a HACCP-aligned cleaning schedule. EHO inspectors can pull a full cleaning history for any zone in under 60 seconds.
TR19-certified extraction cleans
Kitchen extraction cleaning to TR19 standard — the benchmark your insurer wants to see. Certificate issued after every clean.
Food-safe, PVG-checked crews
Crews complete food-safety training, wear colour-coded chef whites, and understand cross-contamination protocols. PVG scheme membership throughout.
Service-aware scheduling
We work around your service — early-morning FOH, overnight BOH, or mid-afternoon touch-ups. If a service overruns, our crews return later at no extra charge.
Five-star FOH presentation
Our FOH team delivers hotel-standard presentation — streak-free glass, polished brass, spotless restrooms, fresh-smelling entrance. The details customers actually notice.
Multi-site consolidated reporting
One account manager across all sites. One monthly report. Identical protocols. No more chasing three different regional managers for the same answer.
Operators who'd recommend us.
"Maundy Clean's BOH deep cleans are the most thorough I've seen in 20 years of running kitchens. Extraction certificates ready for the insurer, HACCP records ready for the EHO. We scored 5 on our last inspection — the first 5 in 8 years."
"Running 14 QSR sites means standards have to be identical everywhere. Maundy Clean gives us that consistency. One account manager, one report, one protocol. The EHO ratings across all sites have gone up by an average of 0.6 since we switched."
"Same crew every week. They know my kitchen, they know my equipment, they know my service rhythm. Extraction clean certificates on time, every quarter. No drama. That's all I ask."
27+ Scottish locations covered.
From city-centre flagships to remote Highland sites — we mobilise across Scotland with the same SLA and the same sector-trained crews.
Restaurants & QSR — the questions we hear most.
Yes. Our standard model is early-morning FOH reset (typically 6am start) before lunch service, and overnight BOH deep cleans after close. We can also provide a mid-afternoon touch-up team if you have a gap between lunch and dinner services. If a service overruns, our crews return later at no extra charge.
Related industries we serve.
Many of our clients operate across multiple sectors. The same protocols, the same crews, the same account manager — wherever your sites are.
Ready for a sector-led cleaning partner?
Book a free 60-minute site audit. We'll walk your restaurants & qsr operation, talk to your team, and deliver a written proposal with scoped tasks, frequency, and a fixed monthly fee — within 5 business days.