Beyond daily cleaning
We reach grease buildup in ducts, behind equipment, and on surfaces daily staff cannot access.
Service Pillar
Commercial Kitchen Deep Cleaning Services
A clean commercial kitchen is not just about appearances — it is about food safety, fire prevention, and passing inspections without stress. Grease Guard Pros provides deep cleaning for commercial kitchens, covering hood systems, floors, walls, equipment surrounds, and hard-to-reach areas that daily cleaning misses. We work with restaurants, hotels, food courts, and institutional kitchens across Canada, scheduling around your service hours so the work gets done without disrupting your operations.
Why choose Grease Guard Pros
Inspection-ready results
Deep cleaning that helps you pass health and fire inspections confidently.
Flexible scheduling
Before service, after close, or during slow periods — your call.
Food-safe methods
Cleaning products and procedures appropriate for active food prep areas.
What to expect
Tell us what is happening
Call us with your property type, symptoms, and location. We match you with the right crew and equipment.
We confirm timing and access
Before we arrive, we confirm your schedule, access points, and any special requirements for your property.
On-site service
Our certified technicians complete the cleaning, pumping, or jetting work safely and thoroughly.
You get a clear record
We document what was done, flag anything that needs follow-up, and help you plan the next service date.
Cities we serve
Find local crews in your area — select your city for scheduling and details.
Frequently asked questions
How is deep cleaning different from daily kitchen cleaning?
Daily cleaning handles surfaces and floors. Deep cleaning reaches hood ducts, behind equipment, grease buildup on walls, and areas that accumulate contamination over months.
How often should a commercial kitchen be deep cleaned?
Most kitchens benefit from quarterly deep cleaning. High-volume operations may need monthly service in addition to regular hood and trap maintenance.
Do you work while the kitchen is closed?
Yes. We schedule during closed hours or slow periods to avoid disrupting food preparation and service.