Commercial cleaning guide
Washroom and Staff Kitchen Hygiene at Work
Washrooms and staff kitchens are the two areas employees and visitors judge a workplace by, and the two that need the most frequent attention. In most workplaces they need daily cleaning, with consumables checked on every visit, periodic descaling and deep cleaning, and a clear agreement on who restocks what.
Washrooms: daily tasks
Toilets, urinals, basins, taps, mirrors, dispensers, doors, handles and floors, with consumables checked and bins emptied. In busy buildings a midday check is worth more than a longer clean at night.
Washrooms: periodic tasks
Descaling, grout cleaning, deep floor cleaning, extractor covers and sanitary bin servicing, scheduled at agreed intervals rather than on request.
Staff kitchens
Worktops, sinks, taps, cupboard fronts, appliance exteriors, microwave interiors, bins and floors daily, with fridge cleaning and defrosting scheduled and communicated so staff can clear their food.
Odour problems
Persistent smells usually mean a drainage, extraction or sanitary bin issue rather than insufficient cleaning. A good contractor tells you which it is instead of masking it with air freshener.
Who supplies consumables?
Decide whether hand towels, soap, toilet roll and bin liners are supplied and managed by the cleaner or bought by you. Write it into the specification, with stock levels and who to contact when something runs low.
Evidence
Signed or app-based checks show what was done and when, which matters for audits and for answering a complaint quickly.
Need help? Talk to MG Executive Cleaners
Send your postcode and what you need cleaned. We will confirm coverage, scope and a fixed price.
See our Janitorial services service for full details.