Industries
Shared commercial kitchen cleaning
Commissaries, hourly rental kitchens and food business incubators reset between tenant shifts, with one standard for lines, walk-ins, dish areas, floors and drains.
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A neutral crew for a kitchen with many owners
In a shared kitchen, nobody owns the floor drain. Each caterer, baker, meal-prep company and food truck operator cleans their own station at the end of a booking, and the deep work in between falls to whoever runs the building. Continental Facilities becomes that house crew, so the kitchen manager stops chasing tenants and every booking starts in a clean, inspection-ready space.
We write a plan that draws a clear line between tenant duties and house duties, then carry out the house side on your schedule at every kitchen in your portfolio.
Shared kitchens across Northern California
Shared-use kitchens are a backbone of the region’s small food businesses, from incubator kitchens in San Francisco to commissaries in San Jose and Sacramento.
Every mobile food facility in California must operate from an approved commissary for cleaning and servicing, so commissaries from San Jose to Sacramento handle a daily stream of trucks and carts. Those floors, wash bays and drains need more than a quick mop.
Every commissary and incubator keeps its own booking rhythm, and our visits are planned around yours rather than a single fixed schedule.
Prep lines and grease-prone surfaces
Stainless tables, shelving, sinks and equipment exteriors are degreased, and backsplashes and wall panels behind each station are scrubbed. Cart handles, door pulls and switch plates are wiped on every visit, since they pass between every tenant in the building.
Around fryers, ranges and griddles, movable equipment is pulled out so the floor and wall behind it can be cleaned. Heavy grease at loading doors and dumpster areas can be added through our pressure washing service.
Walk-ins, dish areas, floors and drains
Walk-in coolers and freezers hold many tenants’ stock, so they are kept orderly: floors swept and mopped, gaskets and handles cleaned, spills under racks removed and shelving wiped where tenants have cleared it. Dry storage is swept and dusted so pests find nothing.
Dish areas are scrubbed from the compartment sinks to the drain boards, and floor sinks and trench drains are flushed and cleaned. Quarry tile and sealed concrete floors are machine-scrubbed and grout is brushed, using the same equipment our floor care crews bring to commercial floors.
Clean handoffs between tenant shifts
Our visits slot into the gaps in your booking calendar, often overnight or before the first early shift. After a big catering job or a holiday rush, a short turnover visit gets the kitchen back to standard before the next tenant arrives.
Each visit ends with a short report noting anything tenants left behind, such as unlabeled food, dirty equipment or blocked drains, so the kitchen manager can raise it with the right tenant.
Support for health inspections
County environmental health inspectors judge the whole kitchen, not just one tenant’s station. Our routine supports that readiness with clean floors and drains, wiped equipment exteriors, stocked hand sinks and restrooms, and clear storage rooms. Your food-safety program sets the bar, and the house crew’s routine is written to back it up.
Each visit also covers restrooms, lockers and changing areas, with supplies topped up, so the people working long shifts have decent back-of-house spaces as well.
Sanitizing the equipment no single tenant owns
Some surfaces belong to everyone: communal prep tables, shared mixers and slicers, sheet-pan racks, ice machine exteriors and the hand sinks beside each station. Our crews clean and then sanitize these shared pieces on every visit, with a food-safe sanitizer left on for the full contact time its label gives, so the next caterer or baker starts on a surface ready for food.
Color-coded cloths and mop heads keep restroom tools out of the kitchen, and crews keep their chemicals on a labeled cart parked away from food and packaging. When a tenant wants a station deep cleaned between long bookings, it can be added as a one-off visit. Locker rooms, offices and other spaces that call for disinfection can be covered through our disinfection and sanitizing service.
Plan and pricing
Pricing reflects kitchen size, the number of stations and tenants, weekly operating hours, visit frequency and floor scrubbing. A walkthrough produces a written quote with the house and tenant duties listed side by side.
Operators running delivery-only brands under the same roof can pair this plan with our ghost kitchen cleaning, all under one program and one point of contact.
A few useful answers
Common questions.
How do you split cleaning duties with our tenants?
The plan lists tenant duties and house duties side by side; tenants wipe their own stations and our crew handles floors, drains, walk-ins, dish areas and restrooms.
Can you clean between overnight and early-morning bookings?
Yes. Visits go into the gaps on your booking calendar, including overnight.
Will your cleaning help us prepare for a health inspection?
Yes. Clean floors, drains, equipment exteriors, restrooms and storage support your readiness for each inspection.
Can one program cover kitchens in several cities?
Yes. One service manager, one plan format and the same quality reviews apply at every kitchen in your portfolio.
Do your crews sanitize shared prep tables and equipment?
Yes. Communal tables, shared mixers, slicers and racks are cleaned and then sanitized on each visit, with the sanitizer left on for its label contact time.
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