A checklist for every room
Exactly what gets cleaned on a site — broken down area by area
No vague “cleaning of premises”. Pick the type of site and we’ll show every area, what we do in it and how often. It’s the same list the supervisor signs the shift off against.
The area matrix
Pick the type of site and an area. On the right is the exact scope with frequencies, as it appears in the appendix to the contract.
Reception and entrance
The first thing a visitor sees and the busiest point on the site. We keep it right all day, not just in the morning.
Open-plan office
The main area. We work before staff arrive or after they leave, in the agreed window.
Meeting rooms
Checked before every meeting: equipment, table, chairs, water. We clean between meetings, following the calendar.
Kitchen and break area
The area that generates the most complaints if it’s cleaned once a day. We cover it twice a shift.
Washrooms
Serviced against a checklist with the time recorded. Consumables are restocked at our cost if that’s in the contract.
Corridors and stairwells
Circulation areas that people judge the whole site by. Lift halls belong here too.
Docks and goods-in
The main way dirt and water get onto the site, and the biggest slip risk.
Forklift aisles
Rubber marks and oil stains spoil the floor and are the first thing an audit picks up.
Racking aisles
Dust on the top levels is the most common inspection finding and the most work to put right.
Product storage area
For food and pharmaceutical goods — dedicated colour-coded equipment and a treatment log.
Welfare and changing rooms
The first thing staff complain about and the first thing a labour inspection looks at.
Waste and grounds
Smell and blown litter are visible outside the site and spoil the impression at the gate.
Reception and waiting
Heavy visitor flow: touchpoints are treated several times a shift.
Consulting rooms
Cleaned between appointments to the protocol, with an entry in the treatment log.
Procedure and sterile areas
Trained staff only, with dedicated equipment, to the approved protocol.
Corridors and stairwells
Circulation between areas of different cleanliness: equipment routes never cross.
Washrooms
Serviced at least three times a shift, with the time noted on the checklist.
Back of house and storage
Consumable stores and staff rooms — away from the patient flow, but part of the audit.
Guest dining room
Cleaned before opening and kept up through service.
Production kitchen
The most demanding area: grease, heat and constant inspections.
Wash-up area
High humidity and scale: treated every shift.
Guest washrooms
Checked every hour: this is what a guest judges the kitchen by.
Bar and coffee station
Counter, coffee machine and display fridges in full view of guests: marks show at once.
Back of house and waste
Staff corridors, stores and the container yard.
Sales floor
The main area: cleaned before opening and kept up through the day.
Shopfronts and entrance
The face of the shop: hand marks on the glass are the first thing anyone sees.
Fitting rooms
A high-contact area with constant footfall.
Stockroom and goods-in
The back-of-house area that loses its look fastest without a routine.
Washrooms and back of house
For staff and customers: serviced against a checklist.
Food court and seating
For malls: tables and floor are covered continuously, with someone always present.
Where the shift’s
time goes
The standard for the current type of site. Hover over a segment or a row and the share and the area light up. These shares are what the crew size and the shift length are worked out from.
How a shift runs
A morning shift on an office site, hour by hour.
Muster and transport
The crew meets at the pick-up point; the supervisor logs everyone in and hands out the shift work order.
Site walk
A look round the areas before work starts: we record the condition, note the problem spots and anything that has appeared overnight.
Washrooms and touchpoints
The highest-risk areas come first: washrooms, handles, lift buttons, handrails.
Floors and corridors
Dry and wet floor cleaning by covering type. In circulation areas the floor is dried, so nobody slips.
Offices and meeting rooms
Working around staff: quietly, with no smell, and without touching the papers on the desks.
Break
A paid 45-minute break. On sites with a kitchen, meals are covered by the client.
Kitchens and break areas
Food areas are cleaned with separate equipment and food-grade products.
Closing the shift
The supervisor works through the checklist, takes the photographs and sends the report to the client. Shift closed.
Touchpoints
on the site
The surfaces with the highest contact frequency. Each has its own product, its own cloth and its own frequency during the shift.
Door handles
Handles, closers and push plates are the most-touched points in an office. Cleaned on every round by the day attendant.
Lift buttons
Call panels and buttons inside the car. A separate cloth and a separate product, so nothing is carried between areas.
Payment terminals
Screens, pin pads and till counters in retail. No aggressive chemicals — the finish isn’t damaged and no streaks are left.
Meeting room tables
Table tops, remotes, glass partitions. The room is reset in the gap between bookings, without touching the schedule.
Taps and washrooms
Taps, dispensers, cubicle handles, mirrors. Odour control and restocking are recorded on the checklist.
Handrails and turnstiles
Stair handrails, turnstiles and entrances — the visitor’s first physical contact with the site.
Ordinary cleaning
or eco
Eco mode moves the site onto biodegradable products and dosing systems. It doesn’t work the same everywhere: in clinics and kitchens some protocols require standard chemicals.
Build protocol
Pick a frequency — it lights up — then tap the tasks and they move into it. Or drag them with the mouse. Then we’ll compare with our own standard.
Base package
Specialist work
We’ll send the matrix
for your site
We’ll come out for a survey, measure the areas and send back a ready appendix to the contract: the list of tasks, the frequencies and the time standards.