Objective

To ensure the restaurant dining area is maintained to the highest standards of cleanliness and hygiene, providing a safe and pleasant environment for patrons and staff.

Quick Reference

  • Facility Type: Hospitality
  • Space: Restaurant Dining
  • Frequency: Daily
  • Responsible Role: Cleaning Team Member
  • Standard Code: ANCMF-AU-H-RD-01

Service Level

[“AS/NZS 3733:1995″,”ISO 14001:2015″,”EN 13549:2001″,”ISSA Cleaning Standards”]

Scope of Work

  • Dusting of all surfaces including tables, chairs, and decorative items.
  • Sanitising of tables and chairs after each use.
  • Vacuuming and mopping of floors to remove dirt and debris.
  • Cleaning of windows and glass surfaces to remove smudges and fingerprints.
  • Emptying and sanitising rubbish bins.
  • Spot cleaning of walls and skirting boards to remove marks and stains.
  • Ensuring all high-touch areas such as door handles and light switches are sanitised regularly.

Method

  1. Begin by dusting all surfaces using a microfibre cloth, ensuring to reach all corners and edges.
  2. Sanitise tables and chairs using a food-safe sanitiser, ensuring all surfaces are covered and allowed to air dry.
  3. Vacuum the floor using a commercial-grade vacuum cleaner, paying special attention to corners and under furniture.
  4. Mop the floor using a neutral pH cleaner, ensuring no residue is left behind.
  5. Clean windows and glass surfaces with a glass cleaner, using a squeegee for a streak-free finish.
  6. Empty rubbish bins, replace liners, and sanitise the bin interior and exterior.
  7. Spot clean walls and skirting boards using a mild detergent solution.
  8. Sanitise high-touch areas with a disinfectant wipe, ensuring thorough coverage.

Equipment

  • Microfibre cloths
  • Commercial-grade vacuum cleaner
  • Mop and bucket with neutral pH cleaner
  • Glass cleaner and squeegee
  • Food-safe sanitiser
  • Disinfectant wipes
  • Rubbish bin liners

Quality Criteria

Performance Level Criteria
Excellent All surfaces are free from dust and smudges; floors are spotless with no visible debris; windows and glass surfaces are streak-free; no unpleasant odours present; high-touch areas are sanitised and visibly clean.
Good Minor dust on surfaces; floors have minimal debris; windows and glass surfaces have minor streaks; no strong odours; high-touch areas are mostly sanitised.
Pass Noticeable dust on surfaces; floors have visible debris; windows and glass surfaces have visible streaks; mild odours present; high-touch areas are inconsistently sanitised.
Fail Heavy dust accumulation; floors are dirty with visible debris; windows and glass surfaces are heavily streaked; strong unpleasant odours; high-touch areas are not sanitised.

Documentation

  • Cleaning Checklist: Digital or paper checklist to verify completion of all cleaning tasks
  • Incident Reports: Documentation of any cleaning-related incidents, spills, or issues encountered
  • Maintenance Records: Record any maintenance needs identified during cleaning (for reporting to maintenance team)
  • Photos: Before and after photos as requested to document cleaning completion and quality