Three things separate a cleaning contract that holds from one that quietly slips.
Every task and frequency is written into the quote before we start. Grease trap, hood interior, floor drains: if it is not in the scope, you know it, and so do we.
Ottawa Public Health inspects restaurant kitchens up to three times a year, and a kitchen exhaust system that has not been degreased shows up fast in both. We schedule around your inspection calendar.
Line cleaning happens after close, hood work happens when the kitchen is cold. We build the visit around your service, not the other way around.
We do not clean offices or retail floors. Everything we do is commercial kitchens: cook lines, hoods and exhaust systems, walk-ins, prep areas and the floors and drains underneath them. That focus means our crews carry degreasers rated for kitchen surfaces, know how to work around hot equipment safely, and understand what a health inspector actually checks.
Six of the fifteen service lines we run in Ottawa kitchens. Each one has its own scope and price basis; the full list is in the Services menu.
Canopy to fan, bare metal
Canopy, filters, ductwork and the fan degreased on a schedule that lines up with fire code.
Pumped, scraped, logged
Interceptor pump-outs on a schedule set to how much grease the kitchen actually produces.
Line to walls to floor
Behind and under equipment, not just the surfaces staff can reach on a nightly wipe-down.
Recurring or one-time
Nightly, weekly or pre-inspection cleaning built around your service hours.
Quarry tile and drains
Degreased and scrubbed where a mop and bucket stop working.
Weekly, biweekly or monthly
One contractor, one invoice, a route that repeats on the day you pick.
From Kanata and Stittsville in the west to Orleans in the east, and south through Barrhaven, Manotick and the rural south end, we route crews across fifteen areas without treating any of them as an afterthought. The same crews, the same scope process and the same degreasers travel to every kitchen we service, whether it is downtown or well outside the core.
Six of the fifteen areas we serve across Ottawa, from the urban core to the surrounding suburbs.
Strandherd Drive corridor
Commercial kitchen cleaning for restaurants opening and operating along Strandherd Drive and across Wards 3 and 24.
March Road corridor
Commercial kitchen cleaning for restaurants, cafes and business-park cafeterias along the March Road corridor and in Kanata Centrum.
Merivale Road strip
Commercial kitchen cleaning for restaurant and food-service kitchens along the Merivale Road strip.
St Joseph Boulevard
Commercial kitchen cleaning for restaurants along St Joseph Boulevard and food-service units at Place d'Orleans.
Industrial parks and Train Yards
Commercial kitchen cleaning for restaurant, commissary and catering kitchens across Ottawa's largest industrial submarket.
Main Street corridor
Commercial kitchen cleaning for restaurants opening and operating along the growing Main Street corridor in Ward 6.
Starting ranges, not a quote. Grease load, cook line and access move the price more than square footage does; confirm your number with a written quote.
From $499
Small quick-service kitchen
Line, floors and walls behind equipment
One visit
$1,200 to $3,500+
Full-service restaurant kitchen
Hood interior, walk-ins, floor drains
Scoped after a walkthrough
From $799 /mo
Nightly or weekly back-of-house
One invoice, one contractor
Hood and grease trap billed per visit
Square footage, equipment list and how often you need us. Most kitchens get priced from photos and a short call.
For hood, grease trap or a first deep clean, we confirm access and equipment before pricing the visit.
After close, overnight or on a recurring route, whatever keeps the kitchen out of your way.
Photos, a completed checklist and, for hood and grease trap work, a service tag you can show an inspector.
Feedback from kitchens we have cleaned across Ottawa.
We hired Commercial Kitchen Cleaners for a complete deep cleaning of our restaurant kitchen. The team removed heavy grease from the equipment, walls, floors, and hard-to-reach areas. The entire kitchen looked noticeably cleaner when they finished.
Excellent service from start to finish. They worked around our operating hours and completed the cleaning without disrupting our business. The team was organized, professional, and thorough.
Our cooking equipment and preparation areas needed serious attention. Commercial Kitchen Cleaners handled the buildup carefully and left every surface clean and ready for use. We were very impressed with the results.
We booked a detailed cleaning before an important inspection. The team followed our requirements, paid close attention to problem areas, and completed everything on schedule. Communication was clear throughout the process.
Reliable and consistent commercial kitchen cleaning service. They clean our floors, equipment, preparation areas, and other high-use surfaces regularly. Their work makes maintaining our kitchen much easier.
Yes. Canopy, filters, ductwork and the fan are cleaned to bare metal on hood visits, and we can align the schedule with your fire code inspection cycle.
It depends on how much grease the kitchen produces, not a fixed calendar date. A high-volume fryer and grill line needs it far more often than a light-prep kitchen. We set a schedule once we have seen the trap.
Yes. Most kitchen work happens after service or overnight so the space is cold and out of your staff's way.
Yes. We price most kitchens from photos and a short call, with a full walkthrough for hood, grease trap or first-time deep cleans.