Restaurant Cleaning Sydney

Absolutely. Clean Group services food-service venues of every size across Sydney, from small cafes and takeaway shops to large fine-dining restaurants and multi-kitchen food halls. Our packages are fully customisable, so you only pay for what you need — whether that is nightly kitchen degreasing, weekly deep cleans, or fortnightly maintenance. Every venue receives the same professional-grade equipment, food-safe chemicals, and colour-coded hygiene protocols.

Yes. Clean Group uses GECA-certified, food-grade cleaning chemicals safe for food-contact surfaces, commercial cooking equipment, and dining areas. Our products are TGA-registered, non-toxic, and compliant with Food Standards Australia New Zealand (FSANZ) and NSW Food Authority requirements for commercial food premises.

A standard restaurant clean from Clean Group covers commercial kitchen degreasing, rangehood and exhaust wiping, floor scrubbing, dining area sanitisation, bathroom disinfection, bin emptying with liner replacement, cool room wipe-down, and glass and mirror cleaning. Additional services such as exhaust hood deep cleaning, grease-trap maintenance, and carpet cleaning can be added.

Yes. Clean Group’s restaurant cleaning protocols support compliance with NSW Food Authority SCORES (Scores on Compliance, Risk and Enforcement System) inspections. Our documented cleaning schedules, food-grade sanitisers, and colour-coded contamination control help restaurateurs maintain high hygiene scores during unannounced council and food authority inspections.

Yes. Clean Group provides professional exhaust hood and canopy degreasing services as an add-on to regular restaurant cleaning. Our technicians remove built-up grease from hoods, filters, ducts, and fans, reducing fire risk and supporting compliance with AS 1851 fire maintenance standards and your building insurance requirements.

Yes, every Clean Group quote is completely free with no obligation. One of our experienced team members will assess your restaurant, discuss your cleaning requirements, service times, and food-safety concerns, then provide a detailed, transparent quote tailored to your venue. There are no hidden fees, lock-in contracts, or pressure to commit.

The Food Premises Assessment Report (FPAR v.8 2024) is the standardised inspection checklist used by council Environmental Health Officers (EHOs) across NSW to assess food business compliance with the Food Standards Code. The FPAR scores your premises across categories including food handling, cleaning and sanitising, pest management, premises condition, and Food Safety Supervisor appointment. Your FPAR score directly determines your Scores on Doors star rating (3, 4, or 5 stars) under the NSW Food Authority’s public transparency programme. Clean Group’s cleaning protocols are mapped to every FPAR hygiene category, helping restaurants consistently achieve 4-star and 5-star ratings.

Yes. Under FSANZ Food Safety Standard 3.2.2A, every NSW restaurant must appoint at least one Food Safety Supervisor (FSS) who holds a current accredited qualification — either HLTSS00061 or SITSS00069. The FSS must be reasonably available during all food handling operations to oversee hygiene practices. Clean Group supports your FSS by providing documented cleaning verification records, sanitisation logs for food contact surfaces, and handover reports that demonstrate compliance during council inspections. Our cleaning schedules align with your food safety programme to satisfy the FSS oversight requirements.

FSANZ defines cleaning and sanitising as two distinct, sequential steps. Cleaning removes visible soil, grease, and food residue from surfaces using detergent and water. Sanitising follows cleaning and reduces microorganisms on the surface to safe levels using heat (water above 77 degrees Celsius) or chemical sanitisers that are TGA-listed and ARTG-registered. Both steps are mandatory under Food Safety Standard 3.2.2 for all food contact surfaces. Clean Group follows the FSANZ two-step protocol on every visit, using food-safe, TGA-listed sanitisers on all benchtops, chopping boards, equipment surfaces, and utensil storage areas.

FSANZ Food Safety Standard 3.2.2 Division 6 requires food businesses to take all practicable measures to prevent pests. Professional cleaning eliminates the food, water, and harbourage sources that attract cockroaches, rodents, and stored-product insects. Clean Group targets grease accumulation behind equipment, food debris in wall-bench junctions, drain biofilm, and organic residue in bin areas — all documented in CleanTelligent for your Integrated Pest Management (IPM) records. This directly supports FPAR inspection criteria for pest management and reduces the risk of NSW Food Authority enforcement action.

Scores on Doors is the NSW Food Authority’s public rating programme that displays 3-star, 4-star, or 5-star hygiene ratings based on council FPAR inspection results. Restaurants that consistently fail inspections risk appearing on the NSW Food Authority’s Name and Shame register, which publicly lists businesses that have received penalty notices, prohibition orders, or prosecution outcomes under the Food Act 2003 (NSW). Clean Group’s scheduled cleaning service helps protect your public reputation by ensuring your premises meet FPAR standards before every inspection.

AS 4674:2004 sets the design and construction standards for commercial kitchen premises, including requirements for floor surfaces, wall junctions, drainage, and ventilation that directly affect cleanability. Clean Group’s cleaning teams are trained to identify and maintain surfaces in accordance with AS 4674 standards — ensuring coving at wall-floor junctions remains sealed, floor falls drain correctly, and stainless steel surfaces retain their hygienic finish. Our cleaning methods account for the specific material and construction requirements specified in AS 4674, which council EHOs assess during FPAR inspections.

Inadequate cleaning between menu changeovers or between preparation of allergen-containing and allergen-free dishes creates cross-contamination risks that can cause anaphylaxis. FSANZ Standard 3.2.2 requires food businesses to ensure surfaces and equipment are clean and sanitary before each use. Clean Group uses colour-coded microfibre systems and dedicated equipment for allergen-sensitive zones to prevent cross-contact. Our cleaning protocols cover all common allergen transfer points — shared preparation benches, utensil drawers, storage shelves, and ventilation intake areas — supporting your obligations under the FSANZ Food Standards Code and your venue’s allergen management plan.