Anywhere there's a commercial kitchen

Independent restaurants, bars with kitchens, breweries, food cart pods, and franchise stores are most of what we clean. The schedule depends on what you cook: charbroilers, woks, and fryers put you on a quarterly NFPA 96 interval, and a wood-fired oven or solid-fuel grill makes it monthly. We come in after close, cover the line, clean hood to roof, and have the kitchen back before prep. You get a certificate, a dated hood sticker, and a photo report the same visit.

Hotel kitchens are multi-hood, multi-outlet properties with a banquet calendar to work around. Your chief engineer wants the roof photographed, the report filed, and the crew gone before the breakfast line. We service many hotels and resorts, from national flags to independents, and we coordinate loading dock, roof, and after-hours access with your engineering team ahead of time so nobody is waiting at a locked door.

School district kitchens are low to moderate volume, many buildings per district, and they get done in the summer window or over breaks. University dining is a different animal: residential dining halls with long duct runs, retail food outlets across campus, stadium and arena concessions, and a facilities office that needs one report per building. We handle district bid paperwork and campus vendor onboarding routinely.

Hospital kitchens run 24 hours, which puts them on the quarterly NFPA 96 interval, and their accreditation surveys look for exhaust maintenance records. Senior living and assisted living kitchens are usually semi-annual, often many sites per operator, with residents in the building during the work. We follow your infection control and access procedures, schedule between meal services when that is what the building needs, and file the report with your plant operations or dining services team.

Corporate dining on the Nike, Intel, and tech campuses of the Portland metro and Puget Sound is run by contract foodservice companies with strict vendor onboarding, badge access, and documentation rules. Multiple hoods per building, nights and weekends only, and a facilities lead who wants the photo report in their inbox rather than a sticker they have to go find. That is a normal week for us.

Casino properties run several kitchens under one roof, around the clock, often with a solid-fuel steakhouse grill that needs monthly attention while the rest of the property is quarterly. Tribal casinos have their own authority having jurisdiction. We work with the facilities director on a per-kitchen scope and a schedule that keeps every outlet open, and we photograph every hood, duct, and fan so the compliance file stands on its own.

Grocery delis and hot food counters have hoods that run all day and get forgotten because they are not a restaurant. Commissaries, ghost kitchens, and food production plants have many hoods under one roof and heavy fryer use. Regional multi-store grocers get one schedule, one contact, and a certificate and photo report per store, filed the way a regional facilities manager needs it.

State agency cafeterias, correctional kitchens, military dining, and federal contractor sites all have vendor and security procedures on top of the fire code. Detention centers and government kitchens are part of the sector list we have served for years, the U.S. Coast Guard is on our client list, and we supply the insurance certificates and documentation your contracting officer asks for. Access is scheduled to the facility's rules, not ours.

Summer camps, church camps, and seasonal resort kitchens fall on the annual NFPA 96 interval and are best cleaned before the season opens. Ships and vessels have tight galley exhaust runs and limited access windows in port. In both cases the job is usually a first real cleaning after years of surface wipes, so it starts with photos of everything and a baseline the insurer will accept.