Restaurant Deep Cleaning, Ho Chi Minh City

We are HCM Cleaning, a professional cleaning service based in TP.HCM, Vietnam. We take pride in the work we do for our clients, and today, I'd like to walk you through our step-by-step process for deep cleaning a typical restaurant or coffee shop in the city.

Kitchen:

We arrive after you close for the night, and we begin in the kitchen. Our team of trained cleaners will start by:

Taking apart the hood over your stove and washing the filters until the metal is clean again.
Cleaning the exhaust fan and the pipe that carries the smoke out of the building.
Scraping the burnt oil off the stoves, fryers, and grills.
Pulling every machine away from the wall and cleaning the floor and wall behind it, where cockroaches like to hide.
Washing the old oil off the floor tiles and scrubbing the lines between them, so the floor is not slippery anymore.
Deep cleaning the kitchen also includes:
- Cleaning the prep tables, shelves, sinks, and the dish washing area.
- Cleaning inside the ovens, rice cookers, and steamers.
- Washing the bins and the bin area.

Grease Trap and Drains:

Next, we open the grease trap, where our team will:

Pump out the old grease and scrub the trap clean.
Clear the drains in the floor so the water runs out freely.
Clean the pipes under the sinks.

This takes away the bad smell and stops your drains from blocking up.

Fridges, Freezers and Cold Rooms:

Then we move to the fridges, where our team will:

Clean the fridges, freezers, and cold rooms inside and out.
Clean the rubber seals on the doors.
Clean the coils at the back, so the fridge does not have to work so hard.
Clean the ice machine, including the bin.

Dining Room:

In the dining room, our team will:

Wash the floor with a strong cleaning solution.
Clean all the tables, chairs, and sofas.
Clean the air con units and their filters.
Dust and clean the ceiling fans, air vents, and lights.
Clean the windows, glass, and walls.
Deep cleaning the dining room also includes:
- Cleaning the counter and the coffee bar, and the small fridges under it.
- Cleaning the front of the shop and the glass door.

Toilets:

Finally, we finish in the toilets, where our team will:

Clean and disinfect the toilets, sinks, and taps.
Scrub the tiles and the floor.
Clear the drains to take away the smell.

We do all of this at night or on your day off, so you never lose a day of business. Most shops take one night, and you open as normal the next morning. Most kitchens need a deep clean every 3 to 6 months, or every 3 months if you fry a lot or grill with charcoal.

At HCM Cleaning, we take pride in our attention to detail and our commitment to providing exceptional cleaning services. Contact us today on Zalo or WhatsApp to book a deep clean for your restaurant or coffee shop!

Most full kitchens are one overnight visit. Bigger sites, or a first clean on a system that has never been stripped, take longer. We tell you that when we look at it, not halfway through the night.

No. We come after you close or on your day off. The kitchen has to be cold and the power off before we can start, so it happens outside service hours anyway. You open as normal the next morning.

Every three to six months for a full kitchen. Closer to three months if you run charcoal, a wok line or table-side BBQ. Coffee shops and venues without a hot kitchen can usually go longer.

Keep them doing that. Daily cleaning and deep cleaning are different jobs. Your team handles the surfaces they can see and reach at the end of a shift. We handle what needs the equipment moved, the hood stripped, the trap opened and the power locked off.

Usually yes, and it is one of the most common reasons we get called. Roaches feed on the grease behind and under your cook line, which is exactly where a sprayer cannot reach. Clearing it out is what makes the pest treatment you already pay for work.

Yes. No hood or grease trap to deal with, so it is a smaller job: floors, seating and upholstery, drains, the AC and vents, counters and back of house.

Both. Floors, tables and chairs, booth seating and upholstery, AC units, vents and light fittings. The vents matter more than people expect, because they are often what carries the kitchen smell out to your customers.

Scrape and wipe every surface before anything cools and sets. Empty and wash the grease trap strainer. Take out all waste, because overnight bins are what bring pests. Sweep then mop, working from the far corner toward the door. Wipe down the hood filters or swap them for clean ones. Leave the floor dry, not damp, and check that nothing is left plugged in that should not be.

Filters come out first and go into a hot degreaser soak, not a sink of washing up liquid. The canopy needs an alkaline degreaser left to dwell, since wiping grease that has not been dissolved just spreads it. Work from the top down so runoff lands on surfaces you have not done. The ductwork above the canopy is the part that actually causes fires, and that needs specialist access.

A trap that is emptied on a schedule is far cheaper than one that backs up during service. Small under sink units need clearing every one to three months depending on how much you fry. Never pour hot oil down the sink to save time, because it solidifies further along the line where nobody can reach it. Keep a record of each clean, since building management will ask for it.

Daily cleaning keeps the surfaces you can see. A deep clean reaches what you cannot: behind the line, under equipment, inside the hood, and along wall junctions. For a busy kitchen that means quarterly. For a cafe with light cooking, twice a year is usually enough. Book it for a closing day, because the kitchen has to be cold and clear to do it properly.

Always work along the grain, never in circles. Use a non abrasive pad and a dedicated stainless cleaner rather than a scouring pad, which leaves fine scratches that then trap grease and look dirty faster. Rinse and dry immediately, because water left to evaporate leaves spots. Chlorine based cleaners will pit stainless over time, so keep bleach off it.

Most kitchen injuries are slips, and most slips are on a floor that looks clean. A greasy film survives ordinary mopping, so use a degreasing floor cleaner and change the water often. Mop in sections and put out a wet floor sign that people actually have to walk around. Check that the drain covers sit flush. Deep clean the grout lines periodically, since that is where the film builds.

Inspectors look where you do not. Under and behind equipment, inside ice machines, the underside of prep tables, hand wash basins, and the state of the hood. Have your cleaning schedule and grease trap records written down and available. Check fridge and freezer temperatures are logged. Fix anything you already know is a problem rather than hoping it goes unnoticed.

Pests come for food, water, and shelter, so remove all three rather than reaching for spray. Clear waste nightly and keep bins sealed and away from the door. Fix dripping taps and standing water. Seal gaps around pipework. Store dry goods in sealed containers off the floor. A kitchen that is clean behind the equipment, not just in front of it, has far fewer problems.

The heaviest buildup in any kitchen is where nobody looks. Fryers, ranges, and fridges need pulling out at least quarterly. Switch off and isolate first, and get help with the weight. Clean the wall and floor behind before you clean the equipment itself. Check the flexible gas hose and the power lead for damage while you have access, and note anything worn.

Clear and wipe every table, including the underside edge where hands go. Check the seat backs and the legs of chairs, which get missed for months. Sweep under tables rather than around them. Wipe menus, condiment bottles, and door handles, since those are the surfaces every guest touches. Reset the floor last so you are not walking dirt back across it.

Restaurant and Cafe Deep Cleaning Service in Ho Chi Minh City

What can we do for you?

Types of Restaurant and Cafe Deep Cleaning we offer

Frequently Asked Questions about Restaurant and Cafe Deep Cleaning

How long does a restaurant deep clean take?

Do we have to close for it?

How often should we do this?

We already have staff who clean every night. Why do we need you?

We already pay for pest control but still see cockroaches. Can you help?

Do you clean coffee shops without a kitchen?

Do you clean the dining room too, or only the kitchen?

Get Restaurant and Cafe Deep Cleaning Service in TP HCMC

Simple Steps to follow about Restaurant and Cafe Deep Cleaning

Daily Closing Checklist for a Small Kitchen

How to Degrease a Commercial Range Hood

Keeping Your Grease Trap from Backing Up

How Often to Deep Clean a Commercial Kitchen

Cleaning Stainless Steel Without Scratching It

Floor Safety in a Wet Kitchen

Preparing for a Health Inspection

Managing Pests in a Food Service Space

Cleaning Behind and Under Equipment

Resetting the Dining Room Between Services

Get the Price Now