Overview

In this post, our food safety and sanitation experts from MWAC will walk you through the most critical areas inside food facilities that require regular deep cleaning. By the end, you’ll have a clear understanding of where the highest risks lie and how regular, professional cleaning services can help prevent health violations and keep your customers safe.

Introduction

Most food facilities look clean at a glance. The floors are mopped, the counters wiped, and the equipment appears spotless. However, the real dangers to food safety and sanitation often hide where you least expect them.

Bacteria, mold, pests, and cross-contamination risks thrive in places that aren’t cleaned often or properly. These high-risk zones may not be part of your daily or even weekly cleaning routine, but they should be part of your deep cleaning schedule.

1. Kitchen Floor and Baseboard Deep Cleaning

You probably mop the floors every day. But what about the areas right up against the walls? The spots under the prep tables? The baseboards where food debris, grease, and moisture collect? These spots are often out of sight and out of mind, but they’re the perfect environment for bacteria and pests.

Regular deep cleaning of your floors and baseboards is a must. Daily mopping does help, but it’s not enough. Over time, grime builds up in the cracks and crevices—especially in kitchens with high foot traffic, spills, and constant use of cooking oils.

Here’s what to focus on during a deep cleaning:

Scrub the floors with a degreasing agent, not just soap and water.
Pull out equipment to clean behind and underneath it.
Sanitize all the edges where the floor meets the wall.
Don’t forget rubber mats and the areas under them.

Keeping this area clean supports your food safety and sanitation goals by reducing the risk of contamination and pests.

2. Cleaning Behind and Under Food Equipment

The area behind the stove, fryer, and fridge is one of the dirtiest spots in any food facility. You can’t see it, and it’s a pain to clean. That’s exactly why it becomes a high-risk zone. Food scraps, grease, and even utensils can fall back and sit for weeks or months.

These hidden areas can lead to:

Unpleasant odours
Pest infestations
Mold growth
Grease fires

During deep cleaning, make sure to safely remove the equipment. Clean and sanitize the floors, walls, and any exposed wires or cords behind and underneath. You’ll be surprised at what you find back there, and your kitchen will be cleaner and safer for it.

3. Ventilation and Exhaust Cleaning for Food Safety

Ventilation systems in food facilities work hard. They pull out smoke, steam, grease, and particles from the air. Over time, grease and grime build up inside the ducts and exhaust hoods. If not cleaned regularly, this buildup can lead to fire hazards and poor air quality.

A deep cleaning of your ventilation and exhaust system should include:

Cleaning grease traps and filters
Wiping down and degreasing exhaust hoods
Inspecting and cleaning interior ductwork if needed
Ensuring proper airflow and ventilation

This improves safety, reduces the risk of fires, and maintains a healthy environment for employees.

4. Drain and Grease Trap Sanitation

If there’s one area most people avoid dealing with, it’s the drains and grease traps. They’re messy, smelly, and not the most pleasant part of your facility. But they’re also a breeding ground for bacteria, mold, and odours if left unchecked.

Drains can easily get clogged with bits of food, oil, and soap scum. When they back up, you’ve got a sanitation nightmare on your hands. Grease traps, if not cleaned regularly, can overflow and cause health hazards, not to mention fines.

Deep cleaning in this area should include:

Removing and cleaning the trap thoroughly
Flushing out drains with proper cleaners
Scrubbing surrounding floor areas that get a greasy residue
Applying odour neutralizers that are food-safe

Keeping your drains and traps clean plays a big role in maintaining food safety and sanitation standards. It also prevents pests like fruit flies and cockroaches that are attracted to leftover food sludge.

5. Cleaning Storage Areas and Shelving

Whether you’re storing dry goods, canned items, or packaging supplies, storage areas need more attention than usual. Dust, crumbs, and pests can quickly build up on shelves, under pallets, and in the corners of dry storage rooms. Dirty storage areas can ruin inventory, attract rodents, and create an unsafe environment.

Your deep cleaning plan should include:

Removing everything from shelves and wiping them down
Sweeping and scrubbing under and behind shelving units
Checking for expired items or damaged packaging
Sanitizing bins, containers, and door handles

Make it a habit to schedule full cleanouts and deep cleans of these areas every few weeks. This will keep your inventory safe, organized, and free of pests.

6. Food Prep Surface Cleaning Standards

Food preparation surfaces are used constantly, and while they’re often wiped down between tasks, surface-level cleaning isn’t enough. Over time, bacteria, food particles, and cleaning chemical residue can build up, especially in small crevices or around the edges of cutting boards and prep tables.

To ensure food safety and sanitation in your facility, these surfaces need a regular deep cleaning beyond a quick spray and wipe.

This includes:

Scrubbing all work surfaces with food-safe sanitizers
Paying close attention to cutting boards, seams, and edges
Cleaning underneath and behind prep tables
Replacing damaged or cracked surfaces that can harbour bacteria

If your facility uses wood cutting boards or butcher blocks, those need even more care to prevent cross-contamination. A clean prep space means your food starts safe and stays safe.

7. Wall and Corner Sanitary Cleaning

Walls might not seem like a big deal, but in a busy kitchen or food production area, they can get greasy, sticky, and splattered with food and liquids. This is especially true behind fryers, stoves, dishwashing stations, and sinks. Corners are even worse. They collect dust, spills, and everything that doesn’t get caught by the mop.

Make sure your cleaning services include:

Wiping down walls with degreasing and disinfecting products
Scrubbing corners where the floor meets the wall
Checking for mold, especially in areas exposed to moisture
Removing any buildup behind garbage bins or shelves

Clean walls and corners help you comply with health regulations and show that your team takes sanitation seriously.

8. Ceiling and Light Fixture Cleaning

Most people don’t think about looking up when they clean. Grease, dust, and even spider webs can build up quickly on ceilings, vents, and light fixtures in food facilities. That debris can fall into your food, prep surfaces, and equipment.

Regular deep cleaning of overhead areas is essential, especially in kitchens with open flames, fryers, or grills.

You should be:

Dusting and wiping down light fixtures
Cleaning vents and ceiling fans
Washing ceiling tiles, especially above prep areas
Checking for signs of moisture or mold around HVAC units

A clean ceiling keeps your food environment safe from falling debris and unwanted contaminants.

9. Cold Storage Unit Sanitation

Walk-in coolers and fridges are essential to food safety, but they’re also easy to overlook when it comes to deep cleaning. Mold can grow in the rubber seals, spills can freeze and stick to surfaces, and condensation can cause slippery floors or allow bacteria to thrive.

Deep cleaning cold storage areas should involve:

Emptying and wiping down shelves and walls
Scrubbing the floors, especially in corners
Cleaning the door seals and handles
Checking and clearing the drain lines
Removing expired or leaking products

Cold temperatures slow bacteria growth, but they don’t stop it. Regular cleaning keeps your food safe and your storage efficient.

10. High Touch Surface Cleaning Protocols

Some of the most contaminated places in any food facility are not where food is made—they’re where hands go. High-touch areas are things like door handles, light switches, faucet knobs, fridge doors, and even buttons on appliances.

So many people touch them throughout the day, which makes them a prime place for spreading germs.

Deep cleaning and daily sanitation should include:

Disinfecting door handles, push plates, and switches
Wiping down appliance handles and controls
Sanitizing shared tools or utensils
Cleaning touch screens or registers if used

Using food-safe disinfectants on these surfaces protects both your team and your customers.

Professional Cleaning Services That Put Food Sanitation First

Running a clean food facility isn’t just for passing inspections—it protects your customers, your staff, and your reputation. While daily cleaning routines are important, they can’t reach the deep grime, hidden bacteria, or buildup that creeps into those hard-to-reach places.

Each area we discussed plays a significant role in keeping your space safe. When even one of them is ignored, it can open the door to contamination, pest problems, or even closures.

At MWAC, we specialize in cleaning services tailored for food facilities. Whether you run a busy restaurant, a food prep warehouse, or a commercial kitchen, we know how to target high-risk areas and keep your space spotless and safe.

Give us a call at (905) 846-7796 to learn more about our food facility cleaning services.