Open to a clean restaurant every day
In a restaurant, cleanliness is on display. Guests notice sticky tables, smudged glass, a tired washroom and grease on the floor long before they taste the food. Health inspectors notice too, and in Toronto, inspection results are public. At the same time, your kitchen and floor staff finish a long shift and the cleaning that gets rushed at closing time is exactly what guests and inspectors see.
MC Services provides after-close restaurant cleaning across Toronto and the GTA for restaurants, cafés, bakeries, fast-casual counters, bars, banquet halls and food courts. We take on the deep, time-consuming cleaning that your team should not have to do at the end of a shift, so your staff close faster and you open to a clean space. Our team is insured and covered by WSIB.
What we clean
Front of house
- Tables, chairs, booths and high chairs cleaned and sanitized, including undersides and legs
- Bar tops, service stations, host stand and POS areas wiped and disinfected
- Menus, condiment stations and touchpoints such as door handles and railings
- Windows, glass partitions and entrance doors polished
- Floors swept, vacuumed and mopped edge to edge, including under booths
- Light fixtures, ledges and decor dusted on a set schedule
Washrooms
- Toilets, urinals, sinks, mirrors, partitions and fixtures cleaned and disinfected
- Floors scrubbed, drains treated for odour
- Soap, paper and hand towel restocked
- High-touch points such as door handles, taps and dryers disinfected
Back of house
- Kitchen floors degreased and mopped, including under equipment where it can be moved safely
- Walls, splash zones and doors wiped down
- Outside surfaces of equipment, prep tables and shelving cleaned
- Sinks and hand-washing stations cleaned
- Staff room, staff washroom and office cleaned
- Garbage, recycling and organics taken to your bins, and bin areas tidied
What we do not do
Kitchen exhaust hoods and ducts must be cleaned by a certified hood-cleaning company to meet fire code, and grease traps are serviced by licensed contractors. Food-contact surfaces and food storage remain the responsibility of your food handlers. We clean around these, and we can work alongside your hood and grease-trap contractors on the same night.
Food-safe products and methods
We use degreasers made for commercial kitchens, sanitizers that are safe for food premises when used to the label, and colour-coded cloths and mops, so washroom equipment never enters the kitchen or dining room. Products are stored in our caddies and kept away from food, and any product used near food-prep areas is rinsed where the label requires it.
Help with inspections
In Toronto, public health inspectors visit food premises and post the results. While your operators remain responsible for food safety, the cleaning they see matters: clean floors under equipment, clean walls and splash zones, clean washrooms with soap and paper towel, and no build-up in corners and drains. A consistent after-close clean makes every unannounced inspection easier. We can keep a cleaning log for each visit for your records.
Scheduling around service
We clean after close, often late at night or in the early morning before prep starts, so nothing interrupts service. Most restaurants choose nightly or several-times-a-week cleaning, with a monthly deep clean of floors, walls, light fixtures and windows. Banquet halls and event spaces can book a clean after each event. We agree keys, alarm codes and lock-up during setup and keep the same crew on your site wherever possible.
Deep cleans and one-time cleans
Before a grand opening, after a renovation, before a re-inspection or after a busy holiday season, a one-time deep clean resets the whole restaurant. We also clean new restaurants after a fit-out with post-construction cleaning, and we can clean upholstered booths and dining room carpets with carpet and upholstery cleaning. Storefront glass can be added with window cleaning.
What restaurant cleaning costs
Restaurant cleaning is quoted per visit or per month after a free site visit, based on the size of the dining room and kitchen, the number of washrooms, the floor types, the frequency and how much grease the kitchen produces. Our labour rate is $35–$40 per hour, and we show you the expected hours per visit. Call or WhatsApp 647-921-1060 to book a site visit.
Why restaurants choose MC Services
- After-close cleaning so your staff finish faster and service is never disrupted.
- Front and back of house on one written checklist.
- Food-safe products and colour-coded equipment to prevent cross-contamination.
- Insured and WSIB-covered crew, with the same team on site wherever possible.
- A cleaning log on request for your records.
- Local: based in Etobicoke and serving Toronto, Etobicoke, Mississauga, Brampton, Vaughan, Markham and the GTA.
For other businesses, see commercial and office cleaning.
Tips for a cleaner restaurant between visits
- Clean as you go: spills on kitchen floors are a slip risk and harden into build-up overnight.
- Empty and rinse floor drains daily to prevent odours.
- Check washrooms every hour during service; restock before you run out.
- Change sanitizer buckets regularly and test concentration with strips.
- Put mats at the entrance and the kitchen door in winter to stop salt and slush spreading.
How to get started
- Free site visit. We walk through front and back of house with you after service or before opening.
- Checklist and quote. You get a written checklist for each visit and periodic deep-clean tasks, with a clear price.
- First clean and review. We clean, you check it at opening, and we adjust the checklist where needed.
Frequently asked questions
Do you clean kitchen exhaust hoods?
No. Hood and duct cleaning must be done by a certified hood-cleaning company to meet fire code. We clean around them and can work on the same night as your hood contractor.
When do you clean?
After close, late at night or early in the morning before prep starts, on the days you choose.
Do you clean commercial kitchens?
Yes. We degrease floors, walls and splash zones and clean the outside of equipment, prep tables, shelving and sinks. Food-contact surfaces remain your food handlers’ responsibility.
Can you clean after events at our banquet hall?
Yes. We clean dining rooms, washrooms and kitchens after each event, on call or on a set schedule.
Do you help us prepare for health inspections?
A consistent after-close clean keeps floors, walls, washrooms and drains in inspection-ready condition, and we can keep a cleaning log. Food safety remains the operator’s responsibility.
Are your cleaners insured?
Yes. Our team is insured and covered by WSIB.
