Industries
Commissary and Shared Kitchen Cleaning
Commissaries, rental kitchens and food incubators cleaned like the small production facilities they are: lines, walk-ins, wash areas, floors and drains between tenant shifts.
Printable checklist
Small production floors with many operators
A commissary works like a compact food production plant with a rotating crew. Caterers, bakers, packaged-food startups and food truck operators each book time on the same lines, store product in the same walk-ins and wash pans at the same sinks. Tenants can wipe their own stations between bookings, and Denali also sanitizes prep tables and lines on request, along with the floors, drains, wash areas and grease-loaded corners that belong to the building. Denali cleans those shared areas on a production schedule, so every booking starts on a clean floor.
Kitchen operators get a written task split between tenant duties and house duties, carried out the same way on every visit.
Shared kitchens across the region
In Sacramento, caterers and food truck operators rent time in these kitchens by the hour.
Shared kitchens also operate in Oakland and the East Bay, around Stockton in the Central Valley and in Reno, often in light industrial buildings with loading doors and warehouse storage. Those buildings call for the same floor and drain work we perform in food manufacturing support areas.
Many of those buildings combine a kitchen floor with a receiving dock and racked dry storage, and Denali cleans all three on the same visit.
Lines, stations and grease-loaded surfaces
Stainless prep tables, shelving, sinks and equipment exteriors are degreased, and wall panels and backsplashes behind each station are scrubbed. High-touch hardware such as cart handles, door pulls and switch plates is wiped on every visit because every tenant uses it.
Movable equipment around fryers, ranges and griddles is rolled out so the floor and wall behind it can be cleaned. Grease at back doors and dumpster pads is handled through our industrial pressure washing.
Walk-ins, wash areas, floors and drains
Walk-in coolers and freezers are swept and mopped, door gaskets and handles are cleaned, and spills under racks are removed before they freeze or spread. Dry storage and warehouse shelving areas are swept and dusted, with empty cartons broken down for recycling.
Dish and pan wash areas are scrubbed from compartment sinks to drain boards. Floor sinks and trench drains are flushed and cleaned, and quarry tile and sealed concrete are machine-scrubbed with grout lines brushed out. Our commercial floor care crews bring auto-scrubbers sized for the room.
Turnover between tenant shifts
Visits go into the gaps in your booking calendar, most often overnight or before the first early shift. After a large catering prep or a holiday run, a short turnover visit restores the kitchen before the next tenant arrives.
Every visit closes with a short shift report noting anything a tenant left behind, such as unlabeled product in a walk-in or a dirty mixer, so the kitchen manager can raise it with the right tenant.
Inspection readiness and back-of-house rooms
Environmental health inspectors look at the whole facility, so the house areas need to be in order every day. Clean floors and drains, wiped equipment exteriors, stocked hand sinks and orderly storage rooms all support the operator’s readiness, while food-safety programs and permits remain with the operator and its tenants.
Every visit also takes in restrooms, locker rooms and break areas, with supplies refilled, giving tenants and their staff decent back-of-house spaces.
What sets the price
Price comes from the kitchen’s square footage, the number of stations and tenants, weekly operating hours, visit frequency and how much floor scrubbing is included. You receive a written price with tenant and house duties listed side by side.
Kitchens that also cook for delivery-only brands can combine this plan with our ghost kitchen cleaning.
A few useful answers
Common questions.
Which cleaning tasks stay with our tenants?
Tenants can wipe their own stations after each booking, or our crew can sanitize them too, along with floors, drains, walk-ins, wash areas, restrooms and lockers.
Can your crew work overnight between bookings?
Yes. Visits fit the gaps in your booking calendar, overnight or before the first early shift.
Do you clean commissary floors with machines?
Yes. Quarry tile and sealed concrete are machine-scrubbed, grout is brushed and floor drains are flushed.
Does this cleaning help us get ready for an inspection?
Yes. Clean floors, drains, equipment exteriors, hand sinks and storage support your readiness; permits stay with the operator.
Can you clean the warehouse storage areas in our commissary?
Yes. Racking aisles, dry storage and receiving areas are swept and dusted, and cartons are broken down for recycling.