Restaurant Cleaning in Montreal

Nettoyage Pro Cleaning provides restaurant cleaning in Montreal for dining rooms, bars, cafés and the kitchens behind them. The visit is scoped around your service: front of house, back of house or both, after close or on the day you are closed. Our insured team schedules around your hours, evenings, late nights after close and weekends included. Call (800) 799-0466 for a free quote.

• ★ 4.8 out of 5
• 598 Google reviews
• Insured and background checked
• Quotes by phone or photos

This is the restaurant side of our commercial and office cleaning in Montreal. Restaurant cleaning services get compared on what the visit covers, when the crew can be in the kitchen, and whether the same people come back each time.

What restaurant cleaning covers

Scope is set at the quote. Anything on this list can be left out, and anything missing from it can be raised.

• Dining room and barTables, chair frames and booths wiped down, the bar top and rail, the host stand and the shelving behind the bar.
• Kitchen surfaces and equipment exteriorsShelving, the fronts and sides of ranges, fryers, coolers and the dish machine, and the wall tile behind the line.
• Floors and matsKitchen, dish pit and service floors swept, degreased and rinsed, with the rubber mats lifted and washed.
• Under and behind equipmentThe floor under the line, behind the coolers and under the dish machine, degreased on a cycle you set with us.
• WashroomsToilets, urinals, sinks, mirrors, partitions and dispensers wiped down, floors washed, bins emptied, guest and staff washrooms alike.
• High touch pointsDoor handles and push plates, light switches, the POS, hand sink taps, cooler and walk in handles.
• Entrance, vestibule and patioDoor glass, the vestibule floor and mats, the waiting area, and the patio tables and rails in season.

Grease trap pumping and pest control are separate trades and outside this service. The inside of fryers, ovens and the walk in, and a full dish pit deep clean, are things to raise at the quote. For daily upkeep of the shared areas in a building with several tenants, see our janitorial services in Montreal.

Front of house and back of house

Front of house is what the guest sees: dining room, bar, entrance, guest washrooms. Back of house is the line, the dish pit, dry storage and the staff washroom. The two can run on different cycles, say a dining room done every night with the kitchen scrubbed once a week. Tell us which rooms belong to which cycle and the quote is split that way.

After close, and how the crew gets in

The visit goes after close, in the gap between the last closing task and the first prep shift. Tell us when that gap starts and how long it runs. Say how the crew gets in: a key, a lockbox, an alarm code or a closer who waits. Say who to call if something looks wrong and what stays off limits. Settle it at the quote and it applies from the first visit.

Floors, mats and grease

Grease is what separates a restaurant floor from every other floor. A kitchen floor in scope is degreased and rinsed, and the rubber mats come up and get washed. The floor behind and under the equipment is degreased on a cycle you set, say each visit under the line and weekly or monthly behind the coolers. Hood and duct cleaning is a specialist trade with its own equipment and is outside this service.

Washrooms and high touch points

A guest who never sees the kitchen still sees the washroom, so washrooms are worth putting on every visit, not only the deep one. So are the high touch points: door handles, switches, the POS, taps and cooler handles, whichever rooms are in scope that night.

The same crew on a recurring schedule

On a recurring schedule you get the same crew each visit. In a restaurant that matters: the crew learns which cooler door sticks, where the mats go back and who locks up. The crew is insured and background checked and arrives with its own products and equipment.

When something gets missed

If something gets missed, tell us the same business day, with a photo if you have one. We come back and fix it, and it gets checked on the next visit. If you would rather see the work than read about it, our before and after cleaning photos are all from our own jobs, not stock.

How the quote works

Describe the restaurant by phone or send photos of the line and the floor under it. Say what is in scope and when the room is empty. You can book a one time deep clean or set a recurring schedule, nightly, weekly, biweekly or monthly. If the space is new or just renovated, the first clean before opening is quoted as its own job through our post construction cleaning service. Tell us which company the invoice goes to. Quotes are free. If you would rather have us see the space, raise it on the call.

Common questions

Can you clean after we close?

Yes. Late nights after close, weekends and the day you are closed all work. Tell us the window at the quote.

How is this different from our closing routine?

Whatever your closers already cover at the end of the night stays with them. A cleaning visit takes what that routine does not reach: the floor degreased, the strips under the equipment, the tile behind the line and the washrooms. Set the scope so the two do not overlap.

Do you clean hoods, ducts or grease traps?

No. Those are separate trades and outside this service.

Do you clean prep tables and the inside of equipment?

Not unless you put them in. Food contact surfaces and the inside of ovens, fryers and coolers stay with your kitchen’s own routine. Raise them at the quote, along with any products your kitchen requires near the line.

Can one quote cover more than one restaurant?

Yes. Describe each address, its hours and its scope, and say whether the invoices go to each restaurant or to the group.

Our commercial pages also exist in French: entretien ménager commercial à Montréal.