Why choose PM Cleaning for hospitality cleaning in Couillet?
A professional kitchen deposits 3–5 litres of cooking grease on surfaces weekly. Without daily professional degreasing, this creates fire risk and HACCP non-compliance.
Challenges of hospitality cleaning
- Restaurant dining area: direct client image - every detail counts
- Strict AFSCA standards: unannounced inspections possible at any time
Professional equipment used
Steam cleaner for joints and difficult greasy areas Floor squeegee for the kitchen (rapid water evacuation) Compact scrubber-dryer for the dining room
Did you know?
- A restaurant produces an average of 10–15 kg of food waste per day. (OVAM / Bruxelles-Propreté statistics)
- HACCP requires a documented cleaning and disinfection plan with verifiable records for every food establishment. (Codex Alimentarius / AFSCA)
Couillet at a glance
District of Charleroi, industrial zone along the Sambre river.
Couillet is a former industrial district of Charleroi along the Sambre, undergoing gradual redevelopment.
Cleaning tips
- Document each intervention in a HACCP logbook for AFSCA inspections
- Never use the same equipment for kitchen and restrooms (cross-contamination)
The HACCP standard requires a documented cleaning and disinfection plan with verifiable records
Frequently asked questions
We also serve areas near Couillet
ISSA EMEA Member - European Cleaning Industry Federation
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