Restaurant Hood Cleaning Checklist

Before the visit

• Confirm the written scope: hood, plenum, filters, duct runs, fan — each listed
• Confirm who provides roof access and whether keys or an escort are needed
• Confirm the arrival window against your actual closed hours
• Agree how long the kitchen will be unavailable
• Note the date of the last cleaning and any known problem areas
• Ask whether the system has usable duct access panels
• Clear the line: break down and store food, small wares and portable equipment
• Tell the closing shift what is happening so nothing is left out

During the visit

• Equipment, prep surfaces and floors covered before work starts
• Filters removed and degreased, not just wiped in place
• Duct access panels actually opened where they exist
• Roof work performed, with grease runoff contained rather than left on the roof
• Fan housing opened or tilted so blades and interior can be reached
• Any inaccessible section pointed out to you while the crew is still on site

Before you sign off

• Look inside the hood and plenum yourself — bring a light
• Confirm filters are refitted correctly and in the right orientation
• Confirm the fan runs, sounds normal and the draw feels right at the line
• Check that the roof area around the curb is clean
• Check the kitchen is service-ready: no residue on surfaces, no water on the floor
• Get the written service record before the crew leaves

What the service record should say

• Date, arrival and completion times
• Every component cleaned, listed individually
• Any section that could not be reached, and why
• Recommendations: access panels needed, filters to replace, fan issues observed
• A suggested interval for the next cleaning based on what was found

Keep these records together. When an inspector, insurer or landlord asks about maintenance history, a folder of dated service records answers the question immediately.

Between visits

Assign filter cleaning to a named shift task and log it. The rest of the routine is covered in hood cleaning maintenance, and the limits of in-house work in professional cleaning vs DIY.