Benches, prep tables and stainless
Cleaned and sanitised with food-safe products, including shelving, splashbacks and the underside of prep surfaces.
Restaurant and Hospitality Cleaning
Restaurant & Hospitality Cleaning Perth
Kitchen, bar and customer areas cleaned on a schedule built around your service hours. From $50+GST an hour.
Sentra provides routine cleaning for Perth restaurants, cafes, pubs and hospitality venues: kitchen surfaces, the external surfaces of your equipment, floors, front of house, bar and customer bathrooms.
We work to your service pattern rather than a standard timetable, so the venue is ready for the next service rather than being cleaned around it. Tell us when the last table leaves and what you need covered, and we will walk the venue and quote it.
What We Clean
External surfaces of the cook line
Oven, range, fryer, grill and salamander casings, plus the floor, wall and skirting behind and beneath them where grease collects.
Refrigeration and cold storage, external surfaces
Doors, handles, gaskets, seals and surrounds.
The wash-up area
Sinks, drainer benches, dish machine casings, and the floors and walls around them.
Kitchen floors
Degreased, scrubbed and mopped, including under benches and around equipment where reachable. Drain covers lifted and cleared.
Front of house
Dining floors, tables and bases, banquettes, bar tops, glass, entry doors, service counters and menus.
Bar areas
Bar tops, under-bar, drip trays, glass washer exteriors, back-of-bar shelving, floor mats lifted and washed.
Customer bathrooms
Sanitised, restocked, floors mopped, mirrors and fittings cleaned.
Outdoor dining and alfresco
Tables, chairs, heaters, sweeping and hose-down.
Bins and waste areas
Emptied, relined, bin store hosed down and deodorised.
What You Will Need to Arrange Separately
Three things sit outside what we do. Worth knowing before you call.
Exhaust canopies, hoods, filters and ductwork
Specialist work with its own servicing standard and its own record. We clean the external surfaces of your equipment and the areas around it, not the extraction system.
Grease traps
Licensed waste handling, and a separate contractor.
Cool room and freezer interiors
We clean the external surfaces and the floor immediately outside. Interior sanitising of cold storage is not something we offer.
Most venues run a specialist for those on their own cycle and a general cleaner for everything else on a routine basis. The two are not substitutes, and what your site needs depends on the work and the requirements that apply to it.
When We Clean
Once service ends
The most common arrangement. We arrive as service finishes, degrease the kitchen and do the floors, reset front of house, service the bathrooms and put the bins out.
Pre-dawn, from 4am
For venues that would rather not have a crew in overnight, or where the space is used late. The clean is the last thing that happens before you open.
Split
A light reset after each service with a heavier attendance once or twice a week. Common for venues running both lunch and dinner.
Periodic deep clean
On top of the routine, usually on the quietest day. Behind and under equipment, walls, shelving stripped and washed.
What we can staff depends on the window, so we confirm the finish time we can commit to at the walk-through rather than agreeing to anything and finding out later.
Venues We Clean
Restaurants
Full service, from the pass to the front door.
Cafes
Early opens, which usually means a pre-dawn clean rather than an overnight one.
Pubs and bars
Bar detail, carpet and hard floor, outdoor areas, and the glass volume that comes with a busy Saturday.
Clubs and function venues
Event-driven rather than daily, often with a large one-off clean after a function.
Food courts and quick service
High frequency, tight turnaround, shared common areas.
Kitchens inside other premises
Office building cafes, gym juice bars and staff kitchens where the food area sits inside a larger cleaning arrangement.
We work across the Perth dining strips: Northbridge, Leederville, Mount Lawley and Beaufort Street, Victoria Park's Albany Highway, Fremantle and South Fremantle, Subiaco, Scarborough and Hillarys, and the CBD lunch trade through Hay Street, Murray Street and King Street.
Hygiene Practice in Food Areas
Three things that matter more in a kitchen than anywhere else we work.
Food-safe products in food contact and preparation zones,
with different products used in bathrooms and back of house.
Colour-separated cloths and equipment,
so nothing used in a bathroom is used on a bench.
Order of work
Bathrooms and waste areas last, not first. It sounds obvious and it is the most common thing a venue finds a cleaner getting wrong.
What It Costs
The rate starts at $50+GST per hour. Hospitality quotes move on things that do not apply to an office:
Kitchen size and equipment density
A six-burner range against a wall is quick. A full cook line with a fryer bank, a chargrill and floor drains is not.
Covers and service pattern
A 40 seat cafe doing breakfast and lunch is a different job from a 120 seat restaurant running dinner six nights.
Floor type and drainage
Commercial kitchen tile with floor wastes takes longer than sealed concrete.
Front of house finish
Polished concrete, carpet, timber and banquette upholstery all behave differently.
Frequency
Grease is cumulative, so a kitchen cleaned nightly takes less per visit than one cleaned three nights a week.
We walk the venue after a service rather than before one, so the quote is based on its actual state. Written quote within one business day.
1week free
Try It Before You Commit
Use your normal schedule and agreed scope for a full week to see whether the standard holds beyond the first visit.
Nothing signedNothing paidStop if it is not right
Restaurant and Kitchen Cleaning Questions
How much does commercial kitchen cleaning cost in Perth?
The rate starts at $50+GST per hour. A kitchen quote depends on equipment density, floor type and drainage, covers and service pattern, whether front of house is included, and how often we attend. We walk the venue after a service rather than before one, so the quote reflects its real state.
How often should a commercial kitchen be cleaned?
Most venues run a routine clean after each trading day for surfaces, floors and equipment exteriors, with a heavier periodic clean on the quietest day. Grease is cumulative, so a kitchen cleaned nightly takes less work per visit than one cleaned a few times a week. What your venue needs depends on its volume and what it cooks.
Do you clean kitchen exhaust canopies and hoods?
No. Canopy, hood, filter and ductwork cleaning is specialist work with its own servicing standard and its own record, and you will need a contractor who does it. We clean the external surfaces of your cooking equipment, the areas around it, and the floors.
Do you clean grease traps or cool room interiors?
Neither. Grease trap servicing is licensed waste handling. Cool room and freezer interior sanitising is outside what we offer. We clean the external surfaces of cold storage and the floor immediately outside.
Can you clean after we close?
Yes, and it is how most of our hospitality work runs. We start once the last table leaves. For venues that would rather not have a crew in overnight, we run a pre-dawn clean instead. We confirm the finish time we can commit to at the walk-through.
What products do you use around food preparation?
Food-safe products in food contact and preparation zones, with different products in bathrooms and back of house. Cloths and equipment are colour separated so nothing crosses between food areas and bathrooms, and bathrooms and waste areas are done last rather than first.
Do you clean the front of house as well as the kitchen?
Yes. Dining floors, tables, bar, glass, entry, customer bathrooms and outdoor dining are all normally in scope. Plenty of venues start with the kitchen only and add front of house later.
Can you handle a one-off deep clean or a pre-opening clean?
Yes. Pre-opening cleans, post-renovation cleans and one-off deep cleans are quoted as single jobs with nothing ongoing attached.