In tourist season, Cape Town kitchens run flat out from breakfast to the last dinner booking. That's exactly when cleaning slips, and when health inspectors, reviews and food safety matter most. The answer is a routine that fits into the rhythm of service, not one that fights it.
Clean as you go: the golden rule
- Every station gets its own sanitiser bottle and clean cloths.
- Wipe and sanitise boards and surfaces between tasks, especially between raw and cooked food.
- Deal with spills on the floor immediately. A busy kitchen is a slip-risk kitchen.
Between services
- Clear and wipe down all prep surfaces.
- Sanitise food-contact surfaces with a food-safe product like Steri-Kleen, following the label.
- Empty bins before they overflow and replace liners.
- Sweep and spot-mop the line.
End of the night
- Degrease the stove, grill, fryer surrounds and splashbacks with a heavy-duty degreaser such as Maxikleen.
- Clean and sanitise all prep tables, sinks and handles.
- Scrub the floor properly, including under equipment where grease builds up, and leave it to dry.
- Clean the dishwasher filters and leave doors open to air.
Food-safe sanitising
A chlorine-based sanitiser powder such as MaxSan-D (Deck Clean) is a cost-effective way to sanitise floors and surfaces in food areas. Always mix it at the dilution on the label, using a measured scoop, and make up fresh solution regularly.
Keep staff on board
- Post a short, laminated checklist at each station.
- Assign tasks by name and shift, not "whoever has time".
- Make sure cleaning supplies never run out. Stock-outs in December are common, so order early.
Stock up
Maxikleen, Steri-Kleen and MaxSan-D are available in trade sizes from maxproducts.co.za, with delivery across Cape Town.
Products mentioned in this guide
Available now from our sister company Max Products at maxproducts.co.za, in trade sizes and delivered in Cape Town.
Visit maxproducts.co.za →
Maxikleen
Steri-Kleen
MaxSan-D (Deck Clean)
