Free tool · P5 compliance

Kitchen cleaning checklist India

40+ cleaning tasks across cooking line, prep area, refrigeration, exhaust, floors, dry store, and pest control — organised as daily, weekly, and monthly schedules. Log cleaned-by, verified-by, and completion time for each task. Print with three sign-off columns. Aligned with FSSAI Schedule 4 hygiene requirements. No signup.

Outlet / Kitchen

Date

Shift

Supervisor

Overall completion0 / 44 tasks done (0%)

0/21 done (0%)

Cooking line0/5 done

DailyWipe down all cooking surfaces, burners, and knobs

DailyClean grease traps and grease filters

DailyDegrease and wipe flat-top griddle / tawa

DailyEmpty and clean fryer basket; top up oil if below level

DailyWipe oven interior and exterior

Prep area0/5 done

DailySanitise all chopping boards (colour-coded check)

DailyClean and sanitise prep tables and counter tops

DailyWash and store knives in knife block (not loose)

DailyClean and sanitise mixer / blender / food processor

DailyWipe shelves and speed racks

Refrigeration0/3 done

DailyCheck and log temperatures (chiller ≤4°C, freezer ≤-18°C)

DailyWipe interior shelves and door seals (chiller)

DailyRemove expired / unlabelled items; FIFO check

Dish wash0/3 done

DailyClean dish wash sink and drain (hot water + detergent)

DailySanitise dish wash machine / three-sink wash area

DailyRemove food waste, clean bin and surrounding area

Floors & drains0/3 done

DailySweep and mop kitchen floor (hot water + disinfectant)

DailyClean and flush floor drains

DailyMop dry — no wet floors left during service

Surfaces & handles0/2 done

DailySanitise all high-touch surfaces: door handles, light switches, taps

DailyWipe pass-through / service window

Kitchen Cleaning Checklist

| 2026-05-22 | Morning shift | Supervisor: _______________

Daily tasks

Cooking line

✓	Task	Cleaned by	Verified by	Time
□	Wipe down all cooking surfaces, burners, and knobs	_________	_________	______
□	Clean grease traps and grease filters	_________	_________	______
□	Degrease and wipe flat-top griddle / tawa	_________	_________	______
□	Empty and clean fryer basket; top up oil if below level	_________	_________	______
□	Wipe oven interior and exterior	_________	_________	______

Prep area

✓	Task	Cleaned by	Verified by	Time
□	Sanitise all chopping boards (colour-coded check)	_________	_________	______
□	Clean and sanitise prep tables and counter tops	_________	_________	______
□	Wash and store knives in knife block (not loose)	_________	_________	______
□	Clean and sanitise mixer / blender / food processor	_________	_________	______
□	Wipe shelves and speed racks	_________	_________	______

Refrigeration

✓	Task	Cleaned by	Verified by	Time
□	Check and log temperatures (chiller ≤4°C, freezer ≤-18°C)	_________	_________	______
□	Wipe interior shelves and door seals (chiller)	_________	_________	______
□	Remove expired / unlabelled items; FIFO check	_________	_________	______

Dish wash

✓	Task	Cleaned by	Verified by	Time
□	Clean dish wash sink and drain (hot water + detergent)	_________	_________	______
□	Sanitise dish wash machine / three-sink wash area	_________	_________	______
□	Remove food waste, clean bin and surrounding area	_________	_________	______

Floors & drains

✓	Task	Cleaned by	Verified by	Time
□	Sweep and mop kitchen floor (hot water + disinfectant)	_________	_________	______
□	Clean and flush floor drains	_________	_________	______
□	Mop dry — no wet floors left during service	_________	_________	______

Surfaces & handles

✓	Task	Cleaned by	Verified by	Time	Notes
□	Sanitise all high-touch surfaces: door handles, light switches, taps	_________	_________	______
□	Wipe pass-through / service window	_________	_________	______

Weekly tasks

Cooking line (deep)

✓	Task	Cleaned by	Verified by	Time
□	Full fryer drain, clean and refill with fresh oil	_________	_________	______
□	Remove and degrease burner grates and caps	_________	_________	______
□	Clean inside and under ranges / ovens (remove racks)	_________	_________	______
□	Clean and degrease exhaust hood filters (soak in degreaser)	_________	_________	______

Refrigeration (weekly)

✓	Task	Cleaned by	Verified by	Time
□	Full interior wipe-down of reach-in chiller (all shelves out)	_________	_________	______
□	Clean condenser coils of refrigeration units (dust off)	_________	_________	______
□	Check door gaskets / seals for damage	_________	_________	______

Dry store

✓	Task	Cleaned by	Verified by	Time
□	Wipe down dry store shelves; rotate FIFO	_________	_________	______
□	Check for pest signs (droppings, gnaw marks, moisture)	_________	_________	______
□	Dispose of damaged or expired dry goods	_________	_________	______

Floors (deep)

✓	Task	Cleaned by	Verified by	Time	Notes
□	Scrub kitchen floor with floor machine or stiff brush + degreaser	_________	_________	______
□	Deep clean drain traps and drain pipes	_________	_________	______

Monthly tasks

Exhaust & ventilation

✓	Task	Cleaned by	Verified by	Time
□	Degrease full exhaust duct (inside) — professional service if required	_________	_________	______
□	Check and clean exhaust fan blades	_________	_________	______
□	Inspect and clean make-up air vents	_________	_________	______

Equipment (monthly)

✓	Task	Cleaned by	Verified by	Time
□	Full degrease and clean inside commercial dishwasher (descale if hard water)	_________	_________	______
□	Descale coffee machine / beverage dispensers	_________	_________	______
□	Clean behind and underneath all fixed equipment (rats and grease accumulate here)	_________	_________	______
□	Inspect gas hoses and connections — report any damage immediately	_________	_________	______

Walk-in cold room

✓	Task	Cleaned by	Verified by	Time	Notes
□	Full deep-clean of walk-in chiller: walls, floor, ceiling, racks	_________	_________	______
□	Check drain pan and evaporator coils (clean if iced over)	_________	_________	______

Pest control

✓	Task	Cleaned by	Verified by	Time	Notes
□	Schedule or confirm pest control visit (minimum monthly)	_________	_________	______
□	Inspect all entry points: gaps around pipes, doors, windows — seal if needed	_________	_________	______

Head Chef / Kitchen In-charge

F&B Manager

Owner / GM

Why a kitchen cleaning checklist is not optional

FSSAI Schedule 4 (Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011) mandates that licensed food businesses maintain a hygienic environment in all food handling and preparation areas. During an FSSAI inspection, the enforcement officer will ask for your cleaning records — not just observe whether the kitchen looks clean at the moment of inspection. A written cleaning schedule with names, times, and sign-offs is documentation; a kitchen that “always gets cleaned” with nothing on paper is legally no different from a kitchen that does not.

Beyond compliance, the checklist serves an operational purpose: it catches problems before they become pest infestations, equipment failures, or food safety incidents. A grease trap that is cleaned daily will not catch fire. A walk-in chiller that is wiped weekly will not grow mould on the shelves. A drain that is flushed daily will not back up during peak service.

Daily cleaning: non-negotiable, every shift

Daily cleaning tasks must be completed every service day, not just when the kitchen “feels dirty.” The key areas are:

Cooking surfaces. Grease and food residue on burners, ranges, and flat tops are a fire hazard and a contamination risk. Wipe down every surface at the end of every service, not just weekly. Grease filters should be checked and cleaned daily — a clogged filter under an active exhaust can ignite.
Chopping boards. FSSAI requires colour-coded boards (red for raw meat, green for vegetables, yellow for cooked food, blue for fish, white for dairy) to prevent cross-contamination. Each board must be washed and sanitised after each use and again at shift end. A kitchen where all boards look the same colour is a cross-contamination incident waiting to happen.
Temperature logging. Chiller at ≤4°C and freezer at ≤-18°C. Log the reading at the start and end of each shift. A refrigerator running at 8°C for six hours before the chef notices is a food safety event.
Floors and drains. Kitchen floors accumulate grease and food debris that become slip hazards and pest attractants. Sweep and mop with a hot detergent solution after every service; flush drains to prevent buildup. No wet floors during service — a wet kitchen floor during service is a Workers' Compensation waiting to happen.

Monthly pest control: a legal requirement

FSSAI Schedule 4 requires licensed food businesses to implement an effective pest control programme. In practice, this means a pest control visit by a licensed Pest Management Professional (PMP) at least once a month, with a service report filed after each visit. This is not a suggestion — during an FSSAI inspection, pest control records going back six months are routinely requested. A business that cannot produce these records is at risk of a notice or suspension of licence.

Between professional visits, the monthly checklist includes inspecting entry points (gaps around pipes, broken door seals, holes in walls) and checking dry stores for signs of rodent or insect activity. Catching a pest problem between professional visits — and sealing the entry point immediately — is what keeps a monthly visit a “clean bill of health” rather than a remediation crisis.

Where this fits

Daily food safety / HACCP checklist — temperature logs, personal hygiene checks, cross-contamination controls, and receiving checks; the food safety twin of this cleaning checklist
Compliance calendar 2026 — FSSAI licence renewal, fire NOC, health trade licence, and other statutory deadlines for Indian restaurants
Shift handover report — kitchen status (cleaning completed, low stock, equipment issues) is a required section of the shift handover
Wastage tracker — items discarded due to spoilage (which cleaning and proper storage prevent) should be logged for food cost analysis
P5 — Compliance pillar — complete guide to FSSAI, labour law, fire safety, and tax compliance for Indian restaurants