Industries
Commercial Shared Kitchen Cleaning Services
Janitorial services for commissary kitchens, incubators and shared-use kitchens: stations turned over between tenants, with walk-ins, floors and drains kept inspection-ready.
Printable checklist
One kitchen, many tenants
A shared kitchen works only when each tenant walks into a clean, ready station. Caterers, bakers, food truck crews and meal-prep startups may cycle through the same line in a single day, and the condition they find it in shapes their whole shift. Loom Janitorial provides janitorial services that reset shared kitchens between bookings and keep the whole facility, not just the line, in order.
We walk the kitchen with your operator and review the booking calendar, then set tasks and frequencies for each prep line and station, cold storage, the dish area, floors and drains, plus restrooms and lockers.
Shared kitchens across the region
Shared kitchens operate in Hayward, Sacramento and other Northern California cities, from commissaries with food truck parking to private kitchen units for growing food brands.
Every shared kitchen has its own mix of tenants and equipment, so the cleaning routine is built around the stations and storage the building has.
Prep lines and grease control
Prep tables, shelves, sinks and the fronts of ranges, fryers, ovens and griddles are degreased with food-service products and left dry and clear. Tenants arrive to bare, clean steel rather than the last group’s residue.
The places grease hides, such as the walls behind the line, equipment sides, shelf undersides and the tops of reach-ins, are worked on a set weekly or monthly rotation.
Walk-ins and dish stations
In walk-ins, crews clean shelving, door gaskets and handles, scrub the floor and remove spills before they spread. Dish stations get sinks, drainboards, splash walls and the dish machine exterior cleaned, with the surrounding floor scrubbed and squeegeed.
Floors, drains, restrooms and lockers
Kitchen floors are scrubbed with degreaser and rinsed, whether they are quarry tile, sealed concrete or vinyl. Mats are cleaned, floor drains are cleared, and the floor is squeegeed dry. Periodic machine work comes through our commercial floor care.
Tenant restrooms, locker rooms and dry storage are restocked and cleaned each time the crew is in, so the support rooms stay as orderly as the kitchen.
Food trucks and commissary check-ins
Commissaries that serve food trucks see crews return at the end of each route to unload, wash wares and refill water. The wash-down area, the wastewater disposal point, the sinks used for truck wares and the parking-side entrance collect grime fast, and they stay on the routine alongside the kitchen itself, so truck crews come back to an orderly base each night.
Between bookings and before inspections
Cleaning visits line up with the booking calendar: quick turnovers between tenants, a complete clean after the final booking, and deeper work on the slowest day. The operator gets a visit record against the checklist.
Health inspectors walk the whole building, and every tenant’s permit rides on what they find, so floors, drains, walk-ins and restrooms stay on the routine between bookings. Loom crews are background-checked, supervisors perform quality inspections, and the kitchen owner receives a certificate of insurance.
Food-contact surfaces and new tenant move-ins
Every shared surface that food touches is on the crew’s list: prep tables, sink basins, shelving that holds open product, and the shared mixers and scales left on the line. Crews wash, rinse and sanitize those surfaces with a food-safe sanitizer mixed to its label strength and leave them to air-dry overnight, so every surface has time to dry before the morning’s first tenant starts prepping.
When a commissary welcomes a new caterer or bakery, the station they are moving into gets a full reset before their first booking: shelves cleared of the last tenant’s labels, their cold-storage space emptied and wiped, and the floor and drain under the station scrubbed. The operator hands the newcomer a station that looks ready on day one, and the kitchen makes as strong an impression in use as it did on the tour.
Delivery-only tenants and cost factors
Kitchens built for delivery-only brands have different pressure points, from packaging stations to driver pickup shelves, covered on our ghost kitchen cleaning page.
Cost reflects how many stations and cold-storage rooms the kitchen has, the turnovers it needs each day, grease load, floor area and the restrooms and lockers on site. Every kitchen receives a written quote after the walkthrough.
A few useful answers
Common questions
Can a station be cleaned in the gap between two tenants?
Yes. Crews clear and wipe the station, sinks and nearby floor during the gap, and the full clean runs after the last booking.
Do you clean the prep tables and the fronts of the cooking equipment?
Yes. Prep tables, sinks, shelves and the fronts of ranges, fryers and ovens are degreased and left dry and clear for the next tenant.
What does walk-in cleaning cover?
Shelving, gaskets, handles and floors are cleaned on a regular schedule, and spills are handled every visit.
Does cleaning include the tenant restrooms and lockers?
Yes. Restrooms, locker rooms and dry storage are part of the same janitorial service.
Are food-contact surfaces sanitized, or only wiped down?
Sanitized. Shared prep tables, sinks and line equipment that touches food are washed, rinsed and sanitized, then left to air-dry for the next booking.