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All Needed Sanitizers & Disinfectants For Commercial Kitchen Cleaning 2022

To avoid foodborne disease, sanitizers and disinfectants are applied to surfaces used in food preparation as well as restaurant tables. The entire quality of the client experience is improved by cleanliness, which may make or break a restaurant. It's critical to comprehend what sanitizers and disinfectants are before going further on what you should know and where to utilize them in a business restaurant.

Sanitizers are used to lower the number of germs in inanimate surroundings to acceptable limits as set by laws and regulations governing public health. Sanitizing agents are often used to food and the machinery used to produce food. For instance, there are both sanitizers and sanitizing rinses for surfaces like dishes and kitchen equipment.

Despite sanitizers and disinfectants having somewhat distinct definitions, they are often used synonymously since they both eradicate germs upon contact. Now that you are better informed on what sanitizers and disinfectants are, we can discuss some information you need to be aware of.

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Using Sanitizers and Disinfectants Correctly: What To Know

1. The Common Sanitizers:

Chlorine and QUAT are two of the most popular sanitizers used in commercial kitchen cleaning Vancouver.

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A. Chlorine-Based Sanitizers

  • Used mostly for cleaning kitchenware.
  • The fact that it instantly kills is a plus. The drawback is that it quickly "flashes off," making it worthless after combining a solution.
  • It must be checked regularly since it must be under the health department's guidelines after 15 minutes due to its flash-off. Because dishwashing machines have a regulated procedure that eliminates the germs and flushes them out after each cycle, these machines are where it is most often utilized.
  • Another drawback is that it will ruin clothes or fabric and corrode metal equipment. Another reason it is mostly utilized in dishwashing equipment is that it also dries up the skin and is harsh in various ways.
  • In addition, it smells awful.

B. QUAT-Based Sanitizers:

  • Quaternary Ammonium (QA) cation-based product.
  • Used throughout the remainder of the establishment.
  • Despite the fact that it takes 10 seconds for the germs to be killed, it is constant and consistent.
  • Stability and efficacy for killing germs are unaffected by frequency of use, no matter how often it is used.
  • Despite its name, it is not a toxic substance.
  • It has a mild odour.

2. Which One Is More Effective?

Although chlorine is less expensive, the dilution rate of QUAT makes it more cost-effective. A gallon of QA sanitizer may produce up to 500 gallons of sanitizing solution for every portion of the QA solution.

And since they will only use what is needed and dispose of any waste, collaborating with a firm that dilutes chemicals effectively can save you money, as opposed to hiring in-house staff who might be wasting chemicals and so increasing your costs.

It's always less costly to do things the proper way.

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3. The Importance Of Concentrations

To make sure sanitizers are utilised inside a system and that they always have the right concentrations, it's crucial to collaborate with a chemical vendor.

Without a system, personnel would try to measure very minute and accurate ratios without the right tools, making it difficult to dilute at the right ratio.

This is a problem since using too much sanitizer may produce residues that aren't up to requirements while using too little sanitizer can produce efficacy that's inadequate.

4. Sanitizers Need To Be Tested Daily:

According to the health authorities, restaurants are required to test their sanitizers daily.

Test strips are a simple and rapid testing method.

Because of its instability, chlorine may be effective one day and ineffective the next, particularly in a warm environment like a kitchen. While QUAT doesn't have this issue, it may be difficult to measure exactly to assure the right dilution, which is why it's crucial to engage with a chemical partner that has the right tools and expertise rather than relying on an employee to measure.

5. Sanitizing Comes After Washing:

An object may be cleaned by washing it, but it must be sanitized to remove germs and viruses. This is why it's crucial to wash goods before sanitizing them with chemicals. This holds true for all items in a restaurant, including the plates, utensils, and hands of the staff.

In other words, sanitizers should be used in addition to washing rather than as a replacement for it. In light of the fact that bleach destroys germs, it follows that it is not a good cleanser. Even while it removes stains, it doesn't imply the stain isn't still there.

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6. Sanitizers Lower the Chances of Contracting Food-Borne Illness:

In order to reduce the danger of food-borne disease, sanitizers are crucial. Microbes may spread from one meal to another if kitchen surfaces, tools, and workers' hands are not properly cleaned, which can result in food-borne illnesses.

In Your Restaurant, Where Should Sanitizers Be Used?

Sanitizers should be applied in every area of the eatery. Below are some instances of where they should be employed, as well as suggestions for improving their use.

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1. BOH - Back of House

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  • Employee Hand Sanitation

The Centers for Disease Control and Prevention advises using alcohol-based hand sanitizers that have an alcohol content of at least 60% as a part of good hand hygiene (CDC).

Employees should wash their hands first before using hand sanitizers since the sanitizers are less effective on oily or filthy hands.

To learn more about when and how to use hand sanitizers, visit the CDC website.

  • Sanitizers For Surfaces And Disinfectants

Cooking utensils, kitchen walls and floors, as well as any equipment such as grills, hoods, sinks, faucets, ovens, coffee makers, and more, should all be sanitised.

It's crucial to use the sanitizer for the recommended period of time and to use a powerful enough sanitizer.

  • Sanitizing of Glass and Dishware

Since you would lose business if customers were ill, your glass washer or dishwasher's primary purpose is to eliminate germs.

When such happens, the equipment's secondary purpose is to clean the goods.

The glasses and dishes won't be thoroughly cleaned and disinfected if you don't use enough sanitising chemical or if your dishwashing machine's temperature setting is off.

2. FOH - Front Of House

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In order to keep your customers happy and reduce the spread of germs, it doesn't matter what sort of restaurant you manage. The following is a list of the most important areas that should be disinfected on a regular basis.

  • Tables, chairs, and booths are all available.
  • Tableware containing condiments, such as shakers, bottles, and other items.
  • Toggle switches
  • Windows
  • Floors
  • Bathrooms

Sanitizers and disinfectants are critical to the well-being of consumers and staff. Restaurant operators must use high-quality chemicals in the right sections of the restaurant if they want to ensure their business's sustainability. In order to ensure that your restaurant is always clean, contact your local chemical provider.

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With over 15 years of experience, Edomey Cleaning provides the hospital-grade of commercial cleaning services with high-quality cleaning, sanitizing, and disinfecting services to meet your cleanliness needs 24/7.

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