The Complete Guide to Restaurant Cleaning in Melbourne (2026)
Restaurant cleaning in Melbourne requires compliance with the Food Act 1984 (VIC), FSANZ Standards 3.2.2 and 3.2.3, HACCP principles, AS 1851 fire safety standards, and EPA Victoria Trade Waste requirements. This guide covers every aspect of professional restaurant cleaning: legal requirements, cleaning frequencies for all areas, equipment and products, cost, documentation, choosing a contractor, and checklists. Golden Star Retail Cleaning provides restaurant cleaning services across all Melbourne suburbs.
- What Is Restaurant Cleaning?
- What Does Restaurant Cleaning Include?
- Legal Compliance — Food Act, FSANZ, HACCP, AS 1851
- Cleaning Frequency — Every Area Covered
- Areas: Kitchen, Dining, Bathrooms, Outdoor
- Equipment and Products
- Restaurant Cleaning Costs in Melbourne
- How to Choose a Restaurant Cleaning Company
- Restaurant Cleaning Checklists
- FAQ — 12 Questions Answered
1. What Is Restaurant Cleaning?
Restaurant cleaning is the systematic cleaning, sanitisation, and hygiene maintenance of food service venues including commercial kitchens, dining areas, and customer bathrooms, performed to meet Australian food safety regulations under the Food Act 1984 (VIC) and FSANZ Food Safety Standards 3.2.2 and 3.2.3, HACCP principles, and AS 1851 fire safety requirements for exhaust systems.
Restaurant cleaning differs from general commercial cleaning in a fundamental way: it is a food safety legal compliance activity, not merely a presentation maintenance activity. A restaurant that fails to maintain its kitchen to the required cleaning standard is not just aesthetically deficient — it is in breach of the Food Act 1984 (VIC), subject to council Environmental Health improvement notices, and at risk of having its food business registration suspended or cancelled.
In Melbourne, restaurant cleaning is assessed by the Environmental Health unit of the local council — City of Melbourne, City of Yarra, City of Stonnington, City of Port Phillip, City of Whitehorse, City of Monash, and all other Melbourne councils conduct food premises inspections under the same Food Act 1984 (VIC) framework.
Golden Star Retail Cleaning provides professional restaurant cleaning services across all Melbourne suburbs — covering commercial kitchen programs, dining room nightly cleaning, HACCP documentation, AS 1851 exhaust coordination, and grease trap management.
2. What Does Restaurant Cleaning Include?
A complete restaurant cleaning program covers four distinct zones, each with different cleaning requirements, frequency, and compliance standards.
Commercial Kitchen
The kitchen is the highest-complexity zone in restaurant cleaning. Food is prepared, cooked, and stored here, meaning every surface is a potential food contamination point and every piece of equipment is subject to FSANZ food contact surface cleaning requirements. Kitchen cleaning includes: food contact surface sanitisation (benches, chopping boards, prep tables); cooking equipment cleaning (oven interiors, grill grates, fryer wells, charcoal grates, flat tops); rangehood filter removal, soaking, and reinstallation; floor machine scrubbing with commercial degreaser; drain clearing and enzyme treatment; cool room cleaning; and all waste removal.
Dining Room
The dining room is the customer-facing presentation zone. Cleaning includes: all table and chair cleaning and sanitising; floor cleaning matched to floor type (auto-scrubber for large areas, damp mop for premium surfaces); bathroom full sanitise and consumable restock; bar area cleaning; window and glass cleaning; and removal of all dining debris from floor and surfaces. For high-end restaurants, white-glove attention to detail on all surfaces visible to diners is expected.
Bathrooms
Customer bathrooms in restaurants must be cleaned to a hygiene standard that satisfies both customer presentation expectations and FSANZ 3.2.2 handwashing facility requirements. This means: toilet sanitisation with TGA-registered disinfectant; basin and tap cleaning; mirror cleaning; floor sanitising; consumable restocking (soap and hand drying); bin emptying; and odour management.
Outdoor and Alfresco Areas
Restaurant outdoor areas — alfresco dining, bin bays, loading docks, entry paving — require separate programs from the indoor clean. Alfresco furniture is sanitised nightly during the active season; outdoor paving is pressure washed periodically; bin bays are cleaned weekly with degreaser and disinfectant; loading dock areas are swept and hosed regularly.
3. Legal Compliance — Food Act, FSANZ, HACCP, AS 1851
| Standard / Regulation | What It Requires | Enforcement |
|---|---|---|
| Food Act 1984 (VIC) | Food businesses must be registered; premises must be maintained in a clean and sanitary condition; cleaning records must be available on request | Melbourne council Environmental Health inspectors — improvement notices, prohibition orders, prosecution |
| FSANZ Standard 3.2.2 (Food Safety Practices) | Food contact surfaces cleaned and sanitised before use and after each use; all cleaning performed as often as necessary to prevent contamination | Council Environmental Health — assessed at food premises inspection |
| FSANZ Standard 3.2.3 (Food Premises and Equipment) | Floors, walls, and ceilings of food premises maintained in a condition that is easy to clean and prevents pest harbourage; drainage must function effectively | Council Environmental Health — physical condition assessment |
| FSANZ Standard 3.2.2A (Food Safety Management Tools) | Food businesses must nominate a Food Safety Supervisor with current certificate; food handlers must be trained in food safety skills | Council Environmental Health — certificate sighted at inspection |
| FSANZ Standard 3.2.1 (Food Safety Programs) | Higher-risk food businesses must have a documented food safety program based on HACCP principles — including documented cleaning procedures | Council Environmental Health — food safety program audit |
| AS 1851-2012 (Fire Protection Systems) | Commercial cooking exhaust systems must be cleaned at intervals determined by cooking type: 3 months (heavy), 6 months (moderate), 12 months (light) | MFB (Metropolitan Fire Brigade) and insurer requirements — certificate required for insurance compliance |
| EPA Victoria — Trade Waste Agreement | Grease traps must be pumped out at the frequency specified in the Trade Waste Agreement with the water authority (Melbourne Water, South East Water, or Yarra Valley Water) | Water authority compliance checks — fines for Trade Waste Agreement breach |
| OHS Act 2004 (VIC) | Cleaning methods and products must comply with WorkSafe Victoria OHS requirements — PPE provided, SWMS for high-risk tasks, SDS for all chemicals | WorkSafe Victoria — OHS inspections and incident reporting |
What Is HACCP Cleaning?
HACCP (Hazard Analysis and Critical Control Points) is the systematic food safety management approach underpinning FSANZ standards. HACCP cleaning identifies the critical control points in a restaurant where contamination risk is highest (food contact surfaces, storage areas, drainage) and requires documented, verified cleaning procedures at each point. HACCP cleaning produces a documented evidence trail that Melbourne council Environmental Health inspectors assess during food premises inspections.
HACCP cleaning documentation required for Melbourne restaurants includes: written cleaning schedule (what is cleaned, how often, by whom); written cleaning procedures (method, product, dilution, contact time); signed daily completion records; corrective action records when the standard is not met; verification evidence (professional cleaning completion sheets); and SDS register for all cleaning chemicals.
4. Restaurant Cleaning Frequency — Every Area Covered
| Area / Task | Frequency | Who | Standard |
|---|---|---|---|
| Food contact surface sanitise (benches, boards) | Before and after every service | Kitchen staff | FSANZ 3.2.2 |
| Cool room temperature log | Opening daily | Kitchen staff | FSANZ 3.2.2 — 5°C or below |
| Handwashing station restock | Opening + mid-service check | Kitchen staff | FSANZ 3.2.2 |
| Cooking surface post-service wipe | After every service (nightly) | Kitchen staff | FSANZ 3.2.2 |
| Kitchen floor scrub | After every service (nightly) | Kitchen staff + professional cleaner | FSANZ 3.2.3 |
| Bin removal and relining | After every service (nightly) | Kitchen staff | FSANZ 3.2.2 — waste prevention |
| Dining room — tables, chairs, floor | After every service (nightly) | Professional cleaner | Presentation + FSANZ |
| Bathroom full sanitise and restock | Nightly + mid-service check | Staff + professional cleaner | FSANZ 3.2.2 |
| Commercial oven interior deep degrease | Weekly | Professional cleaner | FSANZ 3.2.2 + manufacturer spec |
| Fryer boil-out procedure | Weekly | Professional cleaner | FSANZ 3.2.2 |
| Grill/chargrill deep degrease | Weekly | Professional cleaner | FSANZ 3.2.2 |
| Rangehood filter soak and reinstall | Weekly | Professional cleaner | FSANZ 3.2.2 + AS 1851 |
| Floor machine scrub (auto-scrubber) | Weekly | Professional cleaner | FSANZ 3.2.3 |
| Cool room full empty and clean | Monthly | Professional cleaner | FSANZ 3.2.3 |
| Grease trap pump-out | Monthly to quarterly (per Trade Waste Agreement) | Licensed liquid waste contractor | EPA VIC Trade Waste |
| Exhaust duct deep clean (AS 1851) | 3 months (heavy) / 6 months (moderate) / 12 months (light cooking) | AS 1851 specialist contractor | AS 1851-2012 fire safety |
| Carpet extraction (dining room) | Quarterly | Professional cleaner | Maintenance standard |
| Facade and external area pressure clean | Quarterly to bi-annually | Professional cleaner | Council premises standard |
5. Restaurant Cleaning Areas — Zone by Zone
Commercial Kitchen — The Critical Zone
The commercial kitchen is the highest-risk zone in a restaurant for both food safety and fire safety. Food Act 1984 (VIC) improvement notices disproportionately cite kitchen conditions — baked-on grease in cooking equipment, floor drain blockages, cool room temperature failures, and pest evidence in storage areas. The kitchen cleaning program must address all of these risk points systematically, not reactively.
Food contact surfaces — benches, chopping boards, prep tables, slicing machines, and mixers — must be cleaned (to remove food residue) and sanitised (to reduce bacteria) before use in food preparation and after each use under FSANZ 3.2.2. The cleaning agent must be food-contact-safe; the sanitiser must be TGA-registered and applied at the correct dilution and contact time. Golden Star uses APVMA-registered food-contact cleaners and QAC-based TGA-listed sanitisers in all food premises programs.
Cooking equipment — ovens, fryers, chargrills, flat tops, wok ranges — accumulates polymerised grease with each service that nightly surface wiping cannot remove. This accumulation requires weekly professional deep cleaning with commercial alkaline degreasers at concentrations appropriate for each equipment type. Fryers require a boil-out procedure (fill fryer with water and fryer boil-out compound, heat, drain, rinse thoroughly before returning oil). Oven interiors require alkaline gel degreaser applied, allowed to dwell, then scrubbed and rinsed.
Rangehood filters accumulate grease with every service. Weekly removal, soak in alkaline degreaser, rinse, and reinstallation is required both for FSANZ 3.2.2 compliance and for AS 1851 fire safety — clogged filters reduce the rangehood's ability to capture grease before it reaches the duct interior, accelerating the rate at which the duct reaches the AS 1851 cleaning threshold.
Kitchen floors accumulate grease, food debris, and cleaning chemical residue across a service. Nightly kitchen staff mop cleans the surface layer; weekly auto-scrubber deep clean with commercial alkaline floor degreaser is required to prevent the grease-on-floor buildup that creates both a slip hazard and a food safety risk from pest attraction.
Floor drains in commercial kitchens are a critical control point — a blocked drain creates flooding in the food preparation area, which is an immediate food safety incident. Weekly enzyme drain treatment prevents the grease buildup in drain lines that leads to blockage. All drain grates are inspected and cleared at every professional cleaning visit.
Dining Room
The dining room is the customer-facing zone where presentation standard directly influences the customer's perception of the restaurant's overall hygiene standard. Research on restaurant customer behaviour consistently shows that bathroom and dining room cleanliness are the two factors customers most associate with kitchen hygiene — even though they cannot see the kitchen.
Nightly dining room cleaning covers: all table surfaces (sanitised, not just wiped); all chairs (seat and back); floor cleaning matched to floor type; bar and service station surfaces; all glass and mirrors; window spot cleaning; and removal of all waste from floor and tables.
Restaurant Bathrooms
Under FSANZ 3.2.2, handwashing facilities in food premises must be provided with soap and hand drying. Customer bathrooms in restaurants are assessed by Melbourne council Environmental Health inspectors as part of food premises inspections — not just as a customer service consideration. A bathroom with no soap or empty paper towel dispensers is a FSANZ compliance issue, not just a presentation issue.
Nightly bathroom cleaning covers: full toilet sanitisation including seat, bowl, rim, and exterior; basin and tap sanitisation; mirror cleaning; floor sanitising; consumable restock (soap and paper towels to full); bin emptying and relining; and odour management. High-traffic restaurants may require mid-service bathroom attendant checks in addition to the nightly professional clean.
6. Equipment and Products
Cleaning Equipment
Professional restaurant cleaning uses equipment not typically available in kitchen supplies: auto-scrubbers for floor cleaning (ride-on for large dining rooms, walk-behind for standard kitchen floors); high-pressure steam cleaners for equipment and grout cleaning; commercial wet/dry vacuums; extension poles for ceiling and high-wall cleaning; squeegee systems for window cleaning; and fryer boil-out kits.
Colour-coded cleaning equipment is mandatory in food premises cleaning to prevent cross-contamination between kitchen and bathroom zones. Golden Star uses a standard colour protocol: red for bathrooms, yellow for kitchen equipment, green for dining room surfaces, blue for general cleaning. All equipment is dedicated per zone and never transferred between zones.
Cleaning Products — Food Safety Requirements
All products used in food premises cleaning must be appropriate for their specific application zone. Food contact surface cleaners must be APVMA-registered food-contact-safe. Sanitisers must be TGA-listed with verified bacterial kill claims. Degreasers used on cooking equipment must be thoroughly rinsed before the area returns to food preparation use. Products used in general cleaning areas (floors, bathrooms, external areas) must still meet the standard of not contaminating food preparation areas through residue or vapour.
Products that must never be used in commercial kitchens: Domestic bleach at undiluted strength (corrosive, food-contact residue risk), commercial vehicle degreasers (petroleum solvent base), ammonia-based products, and any aerosol product not specifically registered for food premises use. Golden Star maintains a full SDS register for all products in food premises programs.
7. Restaurant Cleaning Costs in Melbourne (2026)
| Service | Typical Cost Range (ex-GST) | Frequency |
|---|---|---|
| Nightly dining room clean (under 80 covers) | $120–$200 per night | Nightly (5–7 days) |
| Nightly dining room clean (80–200 covers) | $200–$320 per night | Nightly (5–7 days) |
| Commercial kitchen nightly close clean | $180–$320 per night | Nightly (5–7 days) |
| Full restaurant nightly (dining + kitchen) | $350–$680 per night | Nightly (5–7 days) |
| Weekly kitchen professional deep clean | $280–$550 per session | Weekly |
| Monthly cool room full clean | $180–$350 per session | Monthly |
| AS 1851 exhaust deep clean (quarterly) | $400–$900 per service | Quarterly (heavy) to annual (light) |
| Grease trap pump-out | $250–$550 per service | Monthly to quarterly |
| Carpet extraction (dining room) | $200–$450 per session | Quarterly |
| Alfresco/outdoor pressure clean | $180–$400 per service | Quarterly to bi-annually |
A typical Melbourne restaurant running a full program — nightly dining room and kitchen close clean (5 nights per week) plus weekly kitchen deep clean — costs approximately $4,500–$8,500 per month. Quarterly AS 1851 and periodic grease trap pump-out are additional. All prices are ex-GST guide ranges; confirmed at free site visit.
The most accurate pricing requires a site visit. Golden Star visits your restaurant within 24 hours of your call, inspects every zone, and provides a written fixed-price quote. Call 0484 042 336 or request a free site visit online.
Get a free restaurant cleaning quote for your Melbourne venue
Site visit within 24 hours. Written quote. HACCP documentation included. No lock-in contracts.
8. How to Choose a Restaurant Cleaning Company in Melbourne
Choosing the right restaurant cleaning company in Melbourne requires evaluating five specific criteria beyond general cleaning capability.
- Food Handler Certificate for all staff — Every team member cleaning food premises must hold a current Food Handler Certificate under FSANZ 3.2.2A. Ask for copies before engagement.
- HACCP documentation capability — The company must provide signed, zone-by-zone HACCP cleaning completion records in the format accepted by Melbourne council Environmental Health inspectors after every professional kitchen clean. This is non-negotiable for inspection readiness.
- Public liability insurance at the required level — Minimum $10M for standard restaurant premises; $20M required for shopping centre work. Request current insurance certificate.
- AS 1851 exhaust coordination — Either direct capability or documented ability to coordinate specialist AS 1851 exhaust contractors. A cleaning company that cannot provide this or cannot explain what AS 1851 means for your exhaust system is not equipped for Melbourne restaurant cleaning.
- Shopping centre contractor compliance registration — If you operate inside a shopping centre (Westfield, Vicinity, or others), the cleaning company must be registered in that centre's contractor management system. Golden Star is registered with Westfield CoSupplier, Vicinity Centres contractor management, and all major Melbourne shopping centre systems.
Golden Star Retail Cleaning meets all five criteria for every Melbourne restaurant client. Call 0484 042 336 to discuss your restaurant's specific requirements.
9. Restaurant Cleaning Checklists
Daily Opening Checklist (Kitchen Staff — 15 min)
| Task | Standard |
|---|---|
| Sanitise all food contact benches, boards, prep tables | FSANZ 3.2.2 — before first food prep |
| Verify and log cool room and fridge temperatures | FSANZ 3.2.2 — 5°C or below |
| Check and restock handwashing stations — soap, paper towels | FSANZ 3.2.2 — handwashing facilities stocked |
| Confirm no drain blockages or odour from floor drains | FSANZ 3.2.3 — drainage functional |
| Spot-wipe dining room tables and menus from previous evening | Presentation standard |
| Confirm bathroom soap and paper towel stocked | FSANZ 3.2.2 — handwashing |
Nightly Close Checklist (Kitchen Staff — 45–90 min)
| Task | Standard |
|---|---|
| Degrease and wipe all cooking surfaces (cooktops, grills, flat tops) | FSANZ 3.2.2 |
| Clean and sanitise all food contact benches | FSANZ 3.2.2 |
| Drain and filter fryer — wipe exterior | FSANZ 3.2.2 |
| Remove all bin liners to waste area; reline bins | FSANZ 3.2.2 — waste removal |
| Scrub kitchen floor with degreaser mop | FSANZ 3.2.3 |
| Wipe down bar area and beverage equipment exteriors | Presentation standard |
Weekly Professional Deep Clean Checklist (Professional Cleaning Team)
| Task | Product Type | Standard |
|---|---|---|
| Commercial oven interior full degrease | Alkaline gel degreaser, dwell and scrub | FSANZ 3.2.2 |
| Fryer boil-out — water and boil-out compound, drain, rinse | Fryer boil-out compound, full rinse | FSANZ 3.2.2 |
| Grill and chargrill deep degrease | Commercial grill degreaser, scraper, rinse | FSANZ 3.2.2 |
| Rangehood filters — remove, soak in alkaline degreaser, rinse, reinstall | Alkaline degreaser soak | FSANZ 3.2.2 + AS 1851 |
| Kitchen floor auto-scrubber deep clean — under equipment | Alkaline floor degreaser | FSANZ 3.2.3 |
| Floor drain deep clean — remove grate, clear and enzyme treat | Enzyme drain treatment | FSANZ 3.2.3 + drainage |
| Kitchen wall and splashback full wipe | Food-safe surface cleaner, sanitise | FSANZ 3.2.3 |
| Dining room full floor machine clean | Neutral floor cleaner | Presentation + FSANZ |
| Dining room window and mirror deep clean | Ammonia-free glass cleaner | Presentation standard |
| Bathroom full deep sanitise — grout scrub, descale, full restock | TGA disinfectant, descaler | FSANZ 3.2.2 |
| Complete and sign HACCP zone-by-zone completion record | — | FSANZ documentation |
10. FAQ — Restaurant Cleaning in Melbourne
A Melbourne restaurant requires professional cleaning at multiple frequencies: nightly dining room clean (5–7 nights per week); nightly kitchen close clean; weekly professional kitchen deep clean (ovens, fryers, rangehood filters, floor machine); monthly cool room full clean; quarterly AS 1851 exhaust duct deep clean for heavy-cooking restaurants; and periodic grease trap pump-out per your Trade Waste Agreement frequency.
The Food Act 1984 (VIC) is the primary food safety legislation in Victoria. It requires food businesses to be registered with their local council, maintain premises in a clean and sanitary condition, and comply with the Australia New Zealand Food Standards Code (FSANZ). Melbourne council Environmental Health inspectors assess food premises for compliance with this Act and can issue improvement notices, prohibition orders, and initiate prosecution for serious breaches. Cleaning directly affects almost every Food Act compliance assessment.
AS 1851-2012 (Routine Service of Fire Protection Systems and Equipment) specifies the required cleaning frequency for commercial cooking exhaust systems: 3 months for heavy cooking (charcoal, woks, deep fryers), 6 months for moderate cooking (standard commercial kitchens), and 12 months for light cooking. Non-compliance with AS 1851 voids the building's fire insurance and may create personal liability for the restaurant operator. The Metropolitan Fire Brigade enforces fire safety compliance in Melbourne. A compliance certificate is issued after each AS 1851 cleaning service.
Yes. Under FSANZ Standard 3.2.2A and the Food Act 1984 (VIC), anyone working in a food handling area of a food premises must understand food safety and apply safe food handling practices. Commercial cleaners who access commercial kitchens and food preparation areas are working in food handling areas. Golden Star requires all team members cleaning food premises to hold a current Food Handler Certificate from a registered training organisation (RTO) before working unsupervised in any food business environment. Certificates are available to clients on request.
Nightly dining room and kitchen close cleaning costs $120–$680 per night depending on restaurant size. Weekly professional kitchen deep clean costs $280–$550 per session. A full monthly program for a medium-sized Melbourne restaurant (nightly clean 5 nights + weekly deep clean) typically costs $4,500–$8,500 per month ex-GST. AS 1851 quarterly exhaust is $400–$900 additional; grease trap pump-out $250–$550. The most accurate pricing is site-assessed — Golden Star provides a free site visit and written quote within 24 hours.
A compliant restaurant cleaning contractor should provide: public liability insurance certificate ($10–$20M depending on venue type); Food Handler Certificates for all staff assigned to food premises; SWMS (Safe Work Method Statements) for high-risk cleaning tasks; SDS register for all chemicals used; and HACCP-compliant zone-by-zone cleaning completion records after every professional clean. Golden Star provides all of these as standard and can supply documentation for shopping centre contractor management system registration.
Kitchen staff can handle opening sanitising and post-service nightly close cleaning reliably. What they cannot achieve is the weekly professional deep clean — fryer boil-out, oven interior degrease, rangehood filter soaking with commercial degreaser, and floor machine scrubbing. These tasks require commercial cleaning chemistry at concentrations inappropriate for food contact surfaces during service, and equipment (auto-scrubbers, commercial pressure equipment) that kitchens don't stock. A restaurant relying on kitchen staff alone progressively accumulates equipment grease buildup that Melbourne council inspectors identify and cite.
Grease traps in Melbourne restaurants are regulated by three frameworks: FSANZ 3.2.3 (premises drainage condition); the Food Act 1984 (VIC) (premises in clean and sanitary condition); and EPA Victoria's Trade Waste Agreement (minimum pump-out frequency, licensed contractor requirement). Pump-out must be performed by an EPA-licensed liquid waste contractor; unlicensed disposal is an environmental offence. The 25% rule applies: when accumulated grease and solids layers reach 25% of the trap's working depth, it should be pumped out regardless of calendar date. Monthly pump-out is required for high-volume wok and deep-fry operations.
Melbourne council Environmental Health inspectors assess eight areas: temperature control (cool room and fridge temperatures and logs); food contact surface cleanliness; handwashing facility condition and stocking; pest evidence; waste management; floor, wall, and ceiling condition; cleaning documentation (signed daily records); and staff food safety knowledge (Food Safety Supervisor certificate, food handler awareness). Inspections are typically unannounced. The most commonly cited issues are incomplete temperature logs, baked-on grease in cooking equipment, and cleaning records that exist on paper but aren't consistently signed.
Golden Star Retail Cleaning is a Melbourne specialist in retail and hospitality cleaning. Key differentiators: all food premises team members hold current Food Handler Certificates; HACCP-compliant zone-by-zone documentation is provided after every professional clean (not optional, not available on request — standard, every visit); registered with Westfield CoSupplier, Vicinity Centres, and all major Melbourne shopping centre systems; and AS 1851 exhaust coordination is managed by Golden Star rather than being the client's responsibility to organise separately. Call 0484 042 336 for a free restaurant site visit.
Yes — outdoor alfresco areas, bin bays, and entry paving are included in a comprehensive restaurant cleaning program, typically on separate scheduling from the nightly indoor program. Alfresco furniture is sanitised nightly during active outdoor trading seasons; outdoor paving is pressure washed periodically (quarterly or at seasonal transition). Bin bays are cleaned weekly with degreaser and disinfectant. External facade cleaning and loading dock pressure washing are available as periodic add-on services.
Golden Star Retail Cleaning services restaurants across all Melbourne metropolitan suburbs — from the CBD (Melbourne, Docklands, Southbank) through inner suburbs (Fitzroy, Collingwood, St Kilda, Richmond, Prahran) to middle suburbs (Hawthorn, Camberwell, Box Hill, Clayton) and outer suburbs (Craigieburn, Epping, Ringwood, Frankston). No travel surcharge for standard Melbourne suburbs. Call 0484 042 336 to confirm service availability for your specific location.
Related guides: How Often Should a Restaurant Be Cleaned? · What Is HACCP Cleaning? · Restaurant Cleaning Cost Melbourne · Food Safety Cleaning Standards Australia · Restaurant Cleaning Services