Restaurant & Hospitality Cleaning in Melbourne

Aust Facility Services provides ISO-certified cleaning for restaurants, cafes, pubs, hotels, function centres, and hospitality venues across Melbourne. From front-of-house presentation to back-of-house kitchen hygiene, our programs meet the food safety standards required by local councils and the Victorian Food Act 1984.

How We Deliver Hospitality Cleaning

A hospitality venue operates under food safety law, council inspection risk, and the constant scrutiny of customers who form immediate impressions. Our cleaning methodology is built around these three realities - not just a task list, but a sequenced, documented, auditable process.

• ✓Food-safe colour-coded cleaning system - separate cloths and equipment for food contact surfaces, non-food surfaces, washrooms, and floors. Prevents cross-contamination between kitchen, bar, and front-of-house - a core requirement under AS 4674 and the Victorian Food Act 1984.
• ✓Degreaser application with correct dwell time - commercial kitchen grease requires alkaline degreasers applied at the correct concentration and left to react before agitation. We specify dwell times per surface in our kitchen SOPs - grease-laden surfaces are not simply wiped with a cloth.
• ✓Documented cleaning logs for EHO compliance - every clean generates a dated record of tasks completed, products used, and areas covered. Council Environmental Health Officers regard documented cleaning logs favourably in food safety audits - undocumented cleaning is the same as no cleaning in an inspection context.
• ✓Floor-drain and grease-trap maintenance protocol - drains are flushed and checked at every service; grease trap surrounds are degreased and the trap condition noted. Blocked or neglected drains are a top council inspection failure point.
• ✓High-touch point disinfection with contact time - menus, POS terminals, door handles, tap fittings, condiment holders, and high-chairs receive TGA-listed disinfectant with enforced dwell time - not a spray-and-wipe pass.
• ✓Schedule built around service times - cleaning shifts are structured to avoid any overlap with active food service. We coordinate with your venue manager on shift timing each week; no cleaner ever works around customers or open kitchen operations.

Food Safety and Victorian Food Act Compliance

Under the Victorian Food Act 1984, food businesses are legally required to maintain premises in a clean and sanitary condition. Council Environmental Health Officers (EHOs) can conduct unannounced inspections, and a poor result can result in a temporary closure notice. Our cleaning schedules are structured to support your food safety program - every task is documented and timestamped, providing an audit trail your EHO can review.

We use food-grade, AS 4674-compliant cleaning products in all areas where food is prepared or served. Our colour-coded cleaning system prevents cross-contamination between kitchen zones (raw food prep, cooked food, cleaning-in-place). All staff are briefed on food safety basics as part of their hospitality induction. We do not use generic domestic products in commercial kitchens - every chemical is selected for its food safety classification and efficacy.

Kitchen Deep Cleaning

The commercial kitchen is where food safety risk is highest and where grease accumulation creates the greatest fire hazard. Our kitchen deep cleaning service goes beyond the daily clean - targeting buildup in areas that routine cleaning misses:

• ✓Behind and underneath cooking equipment (fryers, ovens, grills)
• ✓Floor drains, grease traps, and drain surrounds
• ✓Splash-back tiles, walls, and ceiling above cooking line
• ✓Refrigeration seals, hinges, and internal shelving
• ✓Dishwasher surrounds and waste disposal areas

Kitchen canopy and exhaust cleaning is a separate specialist service - see our Kitchen Canopy & Exhaust Cleaning page.

Scheduling for Hospitality Operations

Hospitality cleaning schedules are built around your trading hours. Most venues prefer late-night cleaning (after 11 pm close) or early morning starts (4–6 am before breakfast service). For high-volume venues with two sittings, midday partial cleans between lunch and dinner are also available. Event venues, function centres, and hotels may require flexible rosters that change week to week - we manage this through our operations coordination system.

Frequently Asked Questions

Last updated: April 2026