Why choose PM Cleaning for restaurant cleaning in Obourg?
The HACCP cleaning plan is the first document checked during an AFSCA inspection. PM Cleaning provides a documented plan with passage proof: an asset during controls.
Challenges of restaurant cleaning
- Dining room visible to customers: every stain is a judgement on restaurant quality
- High-intensity kitchen: fryers, ovens, grills with grease splatter
Professional equipment used
High-quality microfibre for tables and dining furniture Concentrated alkaline degreaser for the kitchen Scrubber-dryer for the dining room (speed between services)
Did you know?
- Clogged hood filters reduce extraction by 50% and significantly increase fire risk. (NFPA 96 Standard)
- A restaurant produces an average of 10–15 kg of food waste per day. (OVAM / Bruxelles-Propreté statistics)
Obourg at a glance
District of Mons with limestone quarries and industrial activity. Residential areas.
Obourg is known for its chalk quarries, among the largest in the Mons region, and its proximity to SHAPE.
Cleaning tips
- Coordinate with the chef for major cleaning operations (fryers, ovens) on closing days
- Use a non-strong-scented product for the dining room (no lingering bleach)
The HACCP cleaning plan is the first document requested during an AFSCA inspection in a restaurant
Frequently asked questions
ISSA EMEA Member - European Cleaning Industry Federation
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