Kitchen
- Floors, coving and drain grates
- Equipment exteriors and legs
- Splashbacks and wall surfaces
- Under and behind the line
5.0 from 15 Google reviews
Restaurant and Cafe Cleaning in Perth
Front of house, kitchen and alfresco, cleaned before you open or after an early close. Across the CBD, Northbridge, Mount Lawley, Subiaco, Victoria Park and Fremantle.
We work 6am to 10pm, seven days. A cafe that shuts mid-afternoon gets an evening clean, and a restaurant or bar that trades past 10pm gets its clean the next morning, finished before the doors open.
- Next-morning cleans from 6am for late-trading venues
- Evening cleans after an early close, finished by 10pm
- Canopy and duct cleaning, quoted on its own line
- Daily, weekly and periodic tasks scheduled separately
- 6am to 10pm
- Seven days, plus a 24-hour emergency line
- We stay until you're happy
- Our guarantee on every clean
- $10M
- Public liability insurance
- Free quotes
- Fixed before we start
When does a Perth venue get cleaned?
It depends when you close, and we plan the window around your trading hours and delivery runs.
A cafe or breakfast spot that closes by mid-afternoon suits an evening clean, done and locked up by 10pm. The room is ready for the morning crew without anyone working around a mop.
A restaurant, bar or late kitchen that trades past 10pm gets its clean the next morning, starting from 6am and finished before your team arrives for prep. Your closing staff stack chairs and clear the line, and we take it from there.
Who inspects a Perth kitchen?
Your local council's environmental health officers. In WA, food businesses register with their local government, and each council sets its own inspection schedule and fees.
How often you are inspected depends on your risk rating, which turns on what you cook and how. A busy restaurant kitchen is seen more often than a coffee kiosk.
A clean kitchen does not guarantee a good inspection, because food handling and records matter too. But floors, coving, drains and equipment surfaces are where a cleaner makes the difference.
Where does the grease actually go?
Into a grease arrestor, which Water Corporation regulates through a trade waste permit for food businesses.
Water Corporation sets the pump-out frequency for each premises, based on the arrestor and your wastewater. Only a licensed liquid waste contractor can pump out an arrestor: not us, and not your kitchen hand.
Keep the pump-out dockets together, because Water Corporation can ask to see them. Our part is to keep fat and food waste out of floor drains during the clean.
What is included in a venue clean?
Built as a daily, weekly and periodic schedule rather than a single visit.
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Step 01
Walk it with you
We look at the venue the way the cleaner will find it: floor type, drain layout, how much comes off the line and where the bins live.
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Step 02
Split the scope three ways
Ours, your kitchen team's, and the licensed waste contractor's. Written down, so nobody assumes the canopy or the arrestor was covered when it was not.
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Step 03
Set the window
An evening clean after an early close, or a next-morning clean from 6am for a late venue, keyed to your trading hours and deliveries.
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Step 04
Keep to the schedule
Daily tasks every visit, weekly and periodic tasks on their dates, and a photo report so you can see each one was done.
What will we not do?
Three boundaries, because in this trade the overlap is where things go wrong.
Pump out the grease arrestor
Only a licensed liquid waste contractor can do it. We will not pretend the regular clean covers it.
Act as your food safety supervisor
Restaurants and cafes need their own trained food safety supervisor under the Food Standards Code. That person sits in your business, not ours.
Sanitise food contact surfaces for service
Benches, boards and utensils get sanitised by your team just before use. A clean done hours earlier cannot do that job, and we will not claim it does.
Every one of these shows up in our scope as a line that says not included, with a note on who does it instead.
How often does the canopy and duct need cleaning?
It depends on how much you fry, not on a number a salesperson gave you.
Grease builds up in the filters, the hood, the plenum and the duct, and a kitchen running fryers all day loads it far faster than a cafe doing toasties. We look at the build-up when we walk the venue and tell you when yours is due.
Canopy and duct cleaning is quoted on its own line and booked when the kitchen is shut, so it never eats into a service.
Does your alfresco permit make cleaning compulsory?
In some councils, yes. City of Perth outdoor dining permits, for example, expect the footpath, furniture and glass screens to be kept clean, with the pavement washed down.
Washing a footpath down must not send food waste or fat into the street drain, which WA's environmental rules prohibit. We sweep and collect first, then wash with as little water as the job needs.
Other councils set their own permit conditions, so check the one that issued yours.
Why do Perth venues book us?
Six reasons, one line each.
Cleans that fit hospitality hours
Evening after an early close, or next morning before you open.
$10 million public liability
Our public liability cover is $10 million. Ask for the certificate with your quote.
Daily, weekly, periodic
Each task on its own schedule, so nothing quietly drops off.
Photo report
Dated photos after each clean, by area.
Canopy and duct too
One contractor for the dining room, the kitchen and the exhaust.
We stay until it is right
Our cleaners don't leave until you're happy with the work.
What do Perth venues say about us?
How is restaurant cleaning priced in Perth?
No rate card. We quote after walking your venue, because no two kitchens are alike.
What moves the number
Covers per service, how much frying you do, floor type and drain layout, and whether the kitchen team closes down the line before we arrive.
How often
Daily, several times a week or periodic deep cleans. Same scope, different visit count.
The separate lines
Canopy and duct cleaning is quoted on its own line. Grease arrestor pump-outs belong to a licensed liquid waste contractor, so budget them separately.
Send your suburb, venue type, covers per week and your trading hours. We walk the venue and quote against what we see.
What else do venues book?
Usually the things that only get done when the doors are shut.
Tile and grout cleaning
Kitchen floors and bathroom wet areas, periodic rather than daily. Tile and grout
Pressure washing
Alfresco pavement and bin bays, with the runoff planned. Pressure washing
Window cleaning
Shopfront glass and alfresco screens, inside and out. Window cleaning
Upholstery cleaning
Banquettes and dining chairs, with the care code read first. Upholstery cleaning
Oven and appliance cleaning
Ovens, grills and cooktops on a periodic cycle. Oven cleaning
Builders clean
New fitouts handed over before the first service. Construction cleaning
Which Perth dining precincts do we cover?
The Perth metro area, from Joondalup to Rockingham, and Mandurah, from the CBD laneways out to the coast. Not listed? Send your address and you will hear back the same day.
Coastal and western
- Scarborough
- Cottesloe
- Fremantle
- City Beach
- North Beach
- Hillarys
- Sorrento
- Trigg
Coastal salt air and beach sand impact properties heavily here. Window tracks, exterior glass, and flyscreens need regular washing to stop salt corrosion.
Central and northern
- Perth CBD
- Northbridge
- Subiaco
- Leederville
- South Perth
- Joondalup
- Morley
- Midland
A mix of commercial high rises, character homes, and modern units. Jarrah floor care and delicate limestone work are common across these areas.
Southern corridor
- Wellard
- Rockingham
- Baldivis
- Cockburn
- Canning Vale
- Armadale
- Kwinana
- Mandurah
Large family properties and industrial facilities. Paved alfresco spaces and bore reticulation mean pressure washing is regularly booked alongside a house clean.
What do venue owners ask first?
We trade late into the night. When would you clean?
The next morning. We work 6am to 10pm, so a venue that trades past 10pm gets its clean from 6am, finished before your prep team arrives.
Can you clean before we open instead of after we close?
Yes. Many venues choose a morning clean for the dining room and alfresco so it is fresh when the first customer walks in. Cafes that close early often prefer an evening clean, done by 10pm.
How often will my venue be inspected?
It depends on your risk rating and your council. Busier, higher-risk kitchens are inspected more often, and your council can tell you your schedule.
Do you clean the canopy and exhaust duct?
Yes. Canopy and duct cleaning is quoted after we have seen the kitchen, and booked when the line is shut. How often it needs doing depends on how much you fry.
How often does the grease arrestor get pumped out?
Water Corporation sets that for your premises through your trade waste permit. Only a licensed liquid waste contractor can do the work.
Does our footpath seating have to be cleaned daily?
It depends on your permit. City of Perth outdoor dining permits expect the footpath and screens to be kept clean, and other councils set their own conditions, so check the one that issued yours.
Do you provide a food safety supervisor?
No. Restaurants and cafes need their own food safety supervisor, someone in your business. We are a cleaning contractor, not a food safety service.
We stay until it's right
Our cleaners don't leave until you're happy with the work. For end of lease cleans, if you're not satisfied and tell us within 72 hours, we come back and re-clean.
Ready to talk about your venue?
Send your suburb, venue type, covers per week and your trading hours. We will walk it with you, write down what is ours and what is not, and give you a schedule you can hold us to.
- Reply within 2 hours
- No lock-in contracts
- Open 6am to 10pm, 7 days
Monday to Sunday: 6:00 AM - 10:00 PM
104 Lambeth Circle, Wellard WA 6170
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