Clean first to remove soil, then sanitize to reduce bacteria. Move food out or cover it, wash from top to bottom, rinse, apply a food-safe sanitizer at the correct strength and let it air-dry. Keep water off the evaporator electrical parts and out of the door frame. Do this on a schedule, weekly for shelves and floors at a minimum.
Cleaning removes dirt and grease. Sanitizing reduces the number of germs left. Sanitizer does not work well on a dirty surface, so the order matters.
Before you start
- Plan for the time the door will be open, and keep it short.
- Move perishable food to another cold place or work in sections.
- Gather supplies: detergent, food-safe sanitizer, test strips, clean cloths, buckets, a squeegee.
- Wear gloves and eye protection.
- Do not spray water at the evaporator, wiring or lights.
Order of work
- Remove loose debris. Sweep or wipe up spills and packaging.
- Wash from top to bottom. Shelves, then walls, then floor, with detergent and clean water.
- Rinse. Remove detergent residue with clean water.
- Sanitize. Use a food-safe product at the strength on the label and check with test strips.
- Air-dry. Do not wipe off sanitizer unless the label says to.
- Return food once surfaces are dry and the box is cold again.
Areas people miss
| Area | Notes |
|---|---|
| Door gasket | Wipe folds where mold hides. Do not use harsh chemicals that damage rubber. |
| Door handle and latch | High-touch, clean often |
| Fan guards | Dust builds up. Use a dry or damp cloth with power off. |
| Floor edges and corners | Food and moisture collect here |
| Drip pan and drain area | Slime and mold. See flushing the drain. |
| Shelving underside | Drips dry into crusts |
What to avoid
- Mixing cleaning chemicals, especially bleach with other products.
- Strong solvents on gaskets and plastic.
- Standing water on the floor, which can freeze in a freezer.
- Cleaning the evaporator with a hose. That job needs power off and care. See cleaning the evaporator coil.
Mold and odor
If mold keeps coming back, look for the moisture source, such as a leaking gasket, a slow drain or overloaded airflow. The smell and mold page covers causes. Keep the schedule in your staff checks, and know what inspectors expect from the inspection page.
A simple cleaning schedule
| Frequency | Task |
|---|---|
| Every shift | Wipe spills, sweep the floor, check for drips |
| Weekly | Wash and sanitize shelves, floor and door handle |
| Monthly | Clean fan guards, gasket folds and the drain area |
| Quarterly | Deep clean walls and ceiling, and have coils cleaned by a technician |
Write the schedule down and sign it off. A job that belongs to nobody usually does not get done. If a task keeps revealing the same problem, such as slime at the drain or mold on a gasket, treat it as an equipment signal and not just a cleaning problem.
Questions about cleaning
How often should I clean the walk-in?
Wipe spills right away, and do a full clean at least weekly. Busy kitchens may need more often.
Which sanitizer should I use?
Use a food-contact-safe product, follow the label and test the strength. Ask your health department if you are unsure.
Can I pressure wash inside?
Generally no. It can push water into electrical parts, seams and insulation.