Commercial Kitchen Cleaning Toronto

Commercial kitchen cleaning in Toronto is one of the most demanding cleaning specialties — grease, carbon buildup, food residue, and heat combine to create soiling conditions that standard cleaning equipment and products simply cannot address. A professionally cleaned commercial kitchen is safer (reduced fire risk from grease accumulation), healthier (lower bacterial load on food contact surfaces), and compliant with Toronto Public Health and DineSafe inspection requirements. CMG Clean provides dedicated commercial kitchen deep cleaning for restaurants, cafeterias, catering operations, institutional kitchens, and food service facilities across Toronto and the GTA.

CMG Clean's kitchen cleaning team uses commercial-grade degreasing chemicals, high-temperature steam equipment, and professional pressure washing to remove built-up grease and carbon from surfaces that daily kitchen staff cleaning cannot reach — the inside of hood filters, behind equipment, underneath range lines, inside walk-in coolers, and on grease traps and drain lines.

What Commercial Kitchen Deep Cleaning Covers

• Hood & Exhaust System Cleaning — canopy hood, filters, grease baffles, ductwork plenum, and fan blades degreased; NFPA 96 compliance maintained
• Cooking Equipment Cleaning — ranges, ovens, grills, fryers, steam kettles, and tilt-skillets degreased inside and out
• Floor & Wall Degreasing — kitchen floors, wall tiles, and coving deep-degreased and sanitized; floor drains cleared
• Refrigeration Units — walk-in coolers and freezers cleaned and sanitized; door gaskets scrubbed; evaporator coils dusted
• Prep Areas & Surfaces — all stainless steel prep tables, shelving, and sinks deep-cleaned and sanitized to DineSafe standards
• Dishwashing Area — commercial dishwasher interior cleaned; drain basket cleared; surrounding areas degreased and sanitized
• Grease Trap Cleaning — kitchen floor grease traps pumped, cleaned, and inspected as required by Toronto municipal requirements

Toronto DineSafe Inspections & How Cleaning Affects Your Score

Toronto's DineSafe program is one of the most transparent food safety inspection systems in Canada — every inspection result is posted publicly online at toronto.ca/dinesafe, and a pass/conditional/closed notice is displayed on your premises. Inspectors from Toronto Public Health assess food premises under Ontario Food Premises Regulation O. Reg. 493/17, looking at temperature control, food handling practices, pest prevention, and critically, cleanliness and sanitation. Grease accumulation on cooking equipment and hoods, dirty floor drains, unclean walk-in coolers, and inadequate sanitization of food contact surfaces are among the most common infractions that result in conditional passes.

A conditional pass displayed on your front door or appearing in your public DineSafe record can meaningfully affect customer confidence and reservation volumes. CMG Clean's commercial kitchen cleaning protocols are designed around DineSafe inspection criteria — we clean and sanitize the specific items that inspectors examine, at the frequencies that keep your facility in a consistently pass-ready state. We also provide cleaning service records on request, which demonstrate to an inspector that your kitchen has a documented, regularly executed cleaning program — an important indicator of operational seriousness.

Grease Trap Maintenance & Kitchen Hood Cleaning

Toronto's Sewer Use By-law (Chapter 681) requires that food service establishments maintain functional grease interceptors and that grease-laden wastewater not be discharged to the sewer at concentrations that exceed permitted limits. Grease traps must be pumped and cleaned regularly — the required frequency depends on the trap size and the volume of cooking operations, but in a high-volume Toronto restaurant, monthly or quarterly pumping is common. An overflowing or non-functional grease trap creates sewage backup risk, health code violations, and potential fines from the City of Toronto.

Kitchen exhaust hood cleaning is governed by NFPA 96(Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) and is required by Toronto Fire Services and most commercial property insurance policies. The frequency depends on cooking volume and type: quarterly for solid-fuel operations, semi-annually for high-volume charbroiling, and annually for lower-volume operations. Grease accumulation in ducts and on fan blades is a primary cause of commercial kitchen fires. CMG Clean's hood cleaning service covers the full exhaust system — canopy, filters, baffles, plenum, accessible duct sections, and exhaust fan — and provides a service certificate documenting the date, scope, and condition of the system, as required by your fire insurer.

High-Temperature vs. Chemical Sanitization for Food Contact Surfaces

Ontario Food Premises Regulation O. Reg. 493/17 requires that food contact surfaces be sanitized after cleaning — but allows for two distinct sanitization methods, and choosing correctly matters for both effectiveness and equipment safety. High-temperature sanitization (immersing in 77°C or hotter water for at least 45 seconds, or using a high-temperature commercial dishwasher with a final rinse temperature of at least 82°C at the surface) is highly effective and leaves no chemical residue, but requires compatible equipment and is not practical for in-place sanitization of large equipment.

Chemical sanitizationusing chlorine (bleach), quaternary ammonium compounds (QUATS), or iodine-based sanitizers at regulated concentrations is used for in-place sanitization of food prep surfaces, equipment, and utensils. The correct concentration must be maintained — too weak is ineffective, too strong leaves unacceptable residues. CMG Clean's kitchen sanitation teams use calibrated chemical dispensing equipment and test strips to verify correct sanitizer concentration at every application. We select the appropriate sanitization method for each surface type — protecting both food safety and the finish of your stainless steel equipment.

Ontario Food Premises Regulation O. Reg. 493/17

Ontario's Food Premises Regulation O. Reg. 493/17 under the Health Protection and Promotion Act sets the legal standards for food premises operation in Ontario, including Toronto. Key sanitation requirements include: all food contact surfaces must be clean and sanitized; non-food contact surfaces must be clean and in good repair; washrooms must be maintained in a clean and sanitary condition; equipment must be constructed, installed, and maintained to be easily cleanable; and premises must be free from pest activity. Violations of these requirements can result in written orders, mandatory closures, and public posting of inspection results.

CMG Clean's commercial kitchen cleaning programs are built around the specific requirements of O. Reg. 493/17 and Toronto Public Health's enforcement priorities under the DineSafe program. Our after-hours kitchen teams work systematically through every element of the regulation — ensuring that when an inspector visits your Toronto restaurant, the cleanliness of your facility supports your food handling practices and contributes to a passing result.

After-Close Scheduling — No Kitchen Downtime

Commercial kitchen deep cleaning is performed after your kitchen closes for the evening — typically starting after the last service and completing before morning prep. CMG Clean's kitchen teams work quickly and methodically, ensuring your kitchen is fully operational and ready for morning service. We coordinate access and timing directly with your kitchen manager or owner.

Call 647-948-9415 or request a commercial kitchen cleaning quote online. We serve restaurants, cafeterias, hotels, hospitals, schools, and institutional kitchens across Toronto and the GTA.