Commercial Kitchen Cleaning Services in Markham
Markham Hood Cleaning offers thirteen commercial kitchen services that fall into two groups: the grease path that carries cooking air out of the building, which is governed by the NFPA 96 standard, and the kitchen surfaces underneath it, which are governed by public health. Most kitchens need something from both. This page exists to tell you which scope solves which problem, so the walk-through starts from the right place. Pricing starts at $385 per visit.
Which service do I actually need?
Start from the symptom, not the service name. This is the table the walk-through works through anyway.
| What is happening | Guessing vs the right scope |
|---|---|
| An inspector asked for a current certificate | Booking a hood-only clean leaves the duct undocumented. Kitchen exhaust cleaning is the scope the code interval refers to. |
| Smoke is rolling out at the canopy lip | Cleaning may fix it, or the building may be starving the kitchen of replacement air. Ductwork and make-up air reads which. |
| Grease is dripping back onto the line | Wiping the canopy treats the symptom. Exhaust hood cleaning clears the plenum where it is actually pooling. |
| Filters look permanently dirty | Rinsing them in the pot sink is not cleaning them. Hood filter service soaks or exchanges them and flags the ones past saving. |
| The landlord has complained about the roof | Cleaning the fan once does not stop it recurring. Rooftop grease containment is the standing fix. |
| The last contractor skipped the roof fan | A bolted-down fan gets skipped because lifting it is a job. A hinge kit removes the excuse permanently. |
| Equipment cavities are caked | Line staff cannot reach inside a fryer cabinet safely. Equipment cleaning is a strip-and-degrease. |
| Public health flagged surfaces | Degreasing is not sanitizing. Disinfect and sanitize is a separate step with its own contact time. |
| The kitchen floor is slippery | Mopping spreads the film. Kitchen floor cleaning lifts it out of the tile texture. |
| Grout lines have gone dark | Floor cleaning alone will not reach it. Grout cleaning extracts and reseals. |
| Everything has slipped at once | Piecemeal booking costs more. Commercial kitchen cleaning is the deep clean that resets the room. |
| Front of house needs it too | Two vendors means two schedules. Restaurant cleaning covers both sides on one contract. |
The grease path: services governed by NFPA 96
Everything the cooking air touches on its way out of the building.
Commercial Hood Cleaning
The core visit, scheduled against what the line actually cooks rather than a fixed calendar. Built around the wok and high-heat lines Markham runs.
Service detailsKitchen Exhaust Cleaning
The full path: horizontal duct, elbows, riser and access panels. This is the scope a code interval and a real certificate refer to.
Service detailsExhaust Hood Cleaning
Canopy, plenum and capture. The hood assembly itself, including the chamber behind the filters that never shows from the floor.
Service detailsHood Filters
Baffle filters soaked, exchanged, correctly sized and replaced when they are past saving. The cheapest part of the system and the one that decides how much reaches the duct.
Service detailsRooftop Grease Containment
Containment fitted and serviced at the fan so discharge stops tracking across a roof membrane the tenant does not own.
Service detailsExhaust Fan Hinges
Hinge kits fitted so the rooftop fan tips up for service instead of being unbolted, which is why it gets skipped.
Service detailsExhaust Ductwork & Make-Up Air
The replacement air side of the system. Why a clean hood can still fail to capture, read and reported in writing.
Service detailsNFPA 96 Fire Code
What the standard actually says, how the 0.078 inch measurement works, and how the Ontario Fire Code brings it into force in Markham.
Read the guideThe kitchen underneath: services governed by public health
Surfaces, equipment and floors. Different standard, different inspector, often the same visit.
Kitchen Equipment Cleaning
Fryers, ranges, wok stations and combi ovens stripped and degreased inside the cavities line staff cannot safely reach.
Service detailsCommercial Kitchen Cleaning
The deep clean that resets a room: walls, ceilings, behind and under equipment, scheduled around service so nothing closes.
Service detailsDisinfect & Sanitize
A separate step from degreasing, with its own products and its own contact time. What a food-safety inspection actually looks for.
Service detailsRestaurant Cleaning
Front of house and back of house on one recurring contract, so dining room and kitchen are not two vendors and two schedules.
Service detailsKitchen Floor Cleaning
Quarry tile and safety flooring degreased down into the texture, drains included, so slip resistance comes back.
Service detailsGrout Cleaning
Grout extracted, restored and resealed, because a porous joint holds what a floor machine leaves behind.
Service detailsCommercial kitchen cleaning services in Markham: frequently asked questions
Can several of these be booked as one visit?
Yes, and it is usually cheaper than booking them separately. A crew already on site with the line covered and the equipment pulled out can do the hood, the equipment cavities and the floor in one overnight window. Markham Hood Cleaning quotes combined scopes as a single job rather than adding up separate call-out charges.
What is the difference between the two groups of services on this page?
The grease-path services exist because of fire risk and are measured against NFPA 96, which the Ontario Fire Code references and Markham Fire and Emergency Services enforces. The kitchen services exist because of food safety and are measured by York Region Public Health. They use different standards, different products and different proof, which is why they are listed apart even though one crew does both.
Do you do building-wide HVAC or air duct cleaning?
No. Markham Hood Cleaning works on the kitchen grease path and the make-up air that feeds it. Office air handling, residential ductwork and building-wide ventilation are a different trade and are outside this scope. Anything on this site described as ductwork means kitchen exhaust ductwork.
How is a recurring schedule set up?
The first visit establishes the baseline and the walk-through sets the interval from what the line cooks and how many hours it runs. From there the schedule is booked forward so the kitchen is not chasing it, with the certificate reissued each visit. Intervals are revisited if the menu or the hours change, because both move the grease load.
Which services need approval from a landlord?
Anything on the roof, and anything touching a shared riser. Rooftop containment and fan hinge work sit on a membrane and a structure the tenant usually does not own, so the building has to agree before it is fitted. Markham Hood Cleaning writes the split into the quote so it is clear which line items belong to the tenant and which belong to the property manager.