Free cleaning schedule template

A ready-to-print cleaning schedule for a cafe, deli or bakery kitchen — the daily, weekly and monthly jobs laid out with space for the product used and who signed them off. Print it for the wall, or track cleaning on your team's phones with ProCafe.

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ProCafe · Free template

Cleaning schedule template

Site: Week beginning:

Daily

TaskAreaProduct usedDone by / date
Wipe and sanitise counters and prep surfacesPrep / service
Clean and sanitise sinks, taps and hand-wash basinsPrep / service
Clean and sanitise chopping boards and small utensilsPrep
Clean coffee machine group heads, steam wands and drip trayFront of house
Wipe fridge and freezer handles, seals and exteriorsStorage
Empty, clean and re-line waste binsAll areas
Sweep and mop floorsAll areas
Sanitise door handles, switches and touch pointsAll areas

Weekly

TaskAreaProduct usedDone by / date
Descale the coffee machine and clean group gasketsFront of house
Empty, wipe and sanitise inside fridges and cold displayStorage
Clean behind and underneath equipmentPrep / service
Wash walls, splashbacks and tilingPrep
Clean extraction filters and canopy grease trapsKitchen
Descale kettles, boilers and hot-water tapsFront of house
Empty, clean and sanitise the ice machineFront of house

Monthly

TaskAreaProduct usedDone by / date
Defrost and deep-clean freezersStorage
Clean and check floor drains and grease trapKitchen
Deep-clean floors, including under shelving and equipmentAll areas
Empty and clean dry-store shelving; check stock rotationStorage
Clean ventilation grilles and check extractionKitchen

Record the product used and who cleaned each item. Adapt the schedule to your own equipment and layout.

Questions

Common questions

What should be on a cafe cleaning schedule?
A good schedule splits jobs by how often they're needed: daily (surfaces, sinks, floors, coffee machine), weekly (descaling, deep-cleaning fridges, behind equipment) and monthly (defrosting freezers, drainage, ventilation). This template lays all three out with space to record what was used and who did it.
How often should a commercial kitchen be cleaned?
Food-contact surfaces and high-use areas need cleaning and sanitising through the day and at close; equipment and harder-to-reach areas are usually weekly; deep cleans are monthly or as needed. The schedule groups tasks by that rhythm.
Is the cleaning schedule free?
Yes — print it and use it at no cost. If clearing the wall of paper appeals, ProCafe turns a cleaning schedule into recurring tasks on your team's phones, with photo evidence and a record of who cleaned what and when. Free for 14 days, no card required.
Do I need to keep records of cleaning?
Keeping a cleaning record is good practice and helps demonstrate due diligence at an inspection. Paper schedules work if they're filled in; ProCafe keeps the record automatically, with time stamps and optional photos.

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