Worked Example — Hospitality
How We Scope a Cafe and Bakery Clean on Booth Street, Annandale
This is a worked example rather than a report on a named client. It describes how we scope an owner-operated cafe and small-batch bakery on the Booth Street village strip in Annandale NSW 2038 — around 180 square metres with a compact production kitchen, customer bathroom and rear bin store, trading seven days from 6.30am. The gaps described below are the ones we most commonly find on this kind of site, and the program that follows is the one we would write for it. No client outcome is claimed.
The usual diagnosis: a system that was never written down
In-house closing-shift cleaning is rarely a staff effort problem. It is a shift that starts at 5am, ends at 4pm and then asks for forty minutes of detail work on tired legs, against a checklist nobody has reviewed in years. The pattern that produces is predictable:
- The cooking line was wiped nightly but never moved, so grease had built steadily behind and beneath it where nobody could see
- The quarry-tile floor was mopped with a general detergent, which lifts surface soil but leaves the grease film that makes tile slippery in the first place
- Floor wastes were rinsed but never treated, which was the actual source of the odour the neighbouring tenancy had been complaining about
- Sanitiser was in use but nobody could say what dwell time it required, and there was no safety data sheet on site
- No visit or task log existed, so the inspector had nothing to assess beyond what was visible on the day
How we rebuild it
- Cleaning moved off staff and onto a two-person pre-open crew arriving 4.45am, six mornings a week, finishing before the wholesale bake started
- Scope rewritten against the Food Standards Code cleaning and sanitising requirements, with food-contact surfaces cleaned then sanitised at labelled dwell time using food-grade product
- Cooking line pulled forward weekly for full degreasing behind and beneath, splashbacks and canopy edges nightly, filters rotated
- Quarry-tile floor degreased with an alkaline product and mechanically agitated weekly, restoring genuine slip resistance rather than appearance
- Floor wastes and drain surrounds enzyme-dosed weekly, and the rear bin store hosed and deodorised on the same cycle
- Signed visit log introduced, safety data sheets filed on site, and the six-monthly canopy and duct degrease booked with a certificate issued for the council and insurance file
What the venue gets in writing
A signed scope covering every surface, product and frequency; a per-attendance log the crew signs before leaving; safety data sheets and a chemical register held on site; and a dated certificate for each canopy and duct degrease. Cleaning comes off the closing shift entirely, so staff finish when trade finishes. The price is fixed and itemised, cover is $20 million public liability with the certificate of currency supplied on request, every cleaner is police-checked and directly employed, and the agreement runs month to month with 30 days notice. We supply the cleaning and the evidence of it — we do not claim an inspection result on your behalf.
Questions about this scope
What kind of venue does this example cover?
A 55-seat all-day cafe and small-batch bakery on the Booth Street village strip in Annandale 2038, roughly 180 square metres including a compact production kitchen, a customer bathroom and a rear yard with the bin store. It trades seven days from 6.30am with a wholesale bake starting well before that.
What usually goes wrong at venues like this?
Closing-shift cleaning done in-house by staff at the end of a long day, against a checklist nobody has reviewed in years. The recurring gaps are grease behind an immovable cooking line, untreated floor wastes, sanitiser used without a known dwell time, and no written record that any of it happened.
What does the rebuilt program look like?
A six-morning pre-open run from 4.45am, rebuilt the scope around the Food Standards Code cleaning and sanitising requirements, degreased and mechanically agitated the quarry-tile floor weekly, put the floor wastes on a weekly enzyme dose, and introduced a signed visit log plus a safety data sheet folder kept on site.
How is a scope like this priced?
Hospitality work in Annandale sits in the $34 to $48 per hour band, quoted as a fixed monthly figure once the hours per morning are agreed, with the six-monthly canopy and duct degrease fixed-quoted separately. Every quote is itemised in writing after a walkthrough, and nothing outside the written scope is charged without a signed variation.
What does the venue actually receive?
A written room-by-room scope built against the Food Standards Code cleaning and sanitising requirements, a signed log for every attendance, safety data sheets and a chemical register kept on site, and a dated certificate for each canopy and duct degrease. That is the evidence folder an inspector asks for. We do not promise an inspection outcome — that is the council assessor decision, not ours.
Running a venue with the same gaps?
The full service spec is on our cafe and restaurant cleaning Annandale page, with pricing context in the cost guide and the rates page. For a very different kind of site, read the Parramatta Road showroom worked example or browse the case studies index. Multi-venue operators: we cover Leichhardt and Balmain on the same agreement.
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