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Monthly deep-clean schedule for commercial kitchens.
The deeper jobs that do not need doing every day: behind and under equipment, hood filters, walk-ins, drains, and dry storage. One printable sheet to plan the month and track who did what.
What is on the schedule
Monthly deep-clean tasks are the jobs that build up slowly and get missed in the daily rush. Grouped here by area so a manager can split them across the month instead of doing all of it in one day.
Equipment
- Move and clean behind and under fryers, ovens, grills, and fridges
- Deep clean oven interiors and fryer boil-out
- Degrease hood filters and wipe the hood canopy
- Descale dish machine and sanitize the ice machine interior
Storage
- Empty walk-in cooler and freezer, clean shelving and floors
- Clean and check door gaskets and seals
- Empty dry storage, wipe shelves, rotate stock, check for pests
- Wipe down and date-check chemical and cleaning supplies
Structure
- Wash walls, backsplashes, and tile grout
- Clean floor drains and check grease trap
- Clean vents, fans, and light fixtures
- Wipe ceiling tiles and check for leaks or damage
Download the monthly deep-clean schedule
Free, one page, letter size. Plan tasks across the month, with columns for the date done, staff initials, and a manager sign-off line.
Every kitchen is different. This schedule is a general starting point, not a one-size-fits-all rule. Cleaning tasks, timing, and frequency change with your equipment, menu, layout, and your local health unit's requirements. Review it and adapt it so it matches your facility before you rely on it. Probe It Food Safety provides this resource for general guidance only.
Certified Public Health Inspector
Monthly deep-clean is where I find what daily wiping hides. Grease behind the fryer, a cracked gasket on the walk-in, a drain that has not been touched in months. None of it shows during service. A schedule that spreads these jobs across the month, with a date and an initial next to each one, is how a kitchen stays ahead of it instead of scrambling the week before an inspection. Spread the work out, sign as you go.
Samira Ali · Certified Public Health Inspector · Probe It Food SafetyCommon questions
What is the difference between weekly and monthly deep cleaning?
Weekly tasks are mid-level jobs done every week, like deliming sinks and wiping down shelves. Monthly tasks are the deeper, less frequent jobs that build up over weeks: cleaning behind heavy equipment, degreasing hood filters, and emptying walk-ins. Keeping them on a monthly schedule means they get planned rather than forgotten.
Does this cover hood and exhaust duct cleaning?
This schedule covers degreasing the hood filters and wiping the canopy, which is suitable for in-house staff. Full kitchen exhaust duct cleaning is a separate job usually done by a certified company on its own cycle, based on how heavily you cook. Keep that contractor's records separately from this sheet.
Who does the monthly deep clean?
Usually a mix. A manager assigns tasks across the month so it does not all land on one shift, and the staff doing each job initial it as done. Some jobs, like grease trap service or duct cleaning, may go to an outside contractor. The schedule tracks who did what and when.
How long should I keep completed schedules?
Keep completed deep-clean records on hand long enough to show a consistent routine over time. Many operators keep several months to a year in a binder. Retention practice varies by province and by your own food safety plan, so confirm what your health unit and insurer expect.