Restaurant cleaning in Geneva & Lausanne
A spotless kitchen is the condition for a successful sanitary inspection and a preserved reputation. Parfanet degreases kitchens and maintains the dining rooms of restaurants across the Lake Geneva region, outside service hours.
The kitchen, heart of the sanitary risk
In a restaurant, cleanliness is not limited to the look of the dining room: it is the kitchen, invisible to guests, that determines food safety. Grease baked onto the ranges, saturated extraction hoods, slippery floors and neglected grease traps are all points of non-compliance that Geneva cantonal inspections penalise without leniency.
Parfanet supports restaurants, brasseries and catering establishments in Geneva and Lausanne with protocols aligned to HACCP principles. We clearly distinguish food-production zones, storage areas and customer spaces, each with its own cleaning and disinfection requirements.
Out of service, so we never cross your covers
A kitchen is not degreased during the rush, and a dining room is not washed in front of guests. Our teams work late in the evening after the last service or early in the morning before opening, so your brigades find a healthy workstation when they clock in.
Beyond daily cleaning of worktops and floors, we schedule the essential periodic operations: deep degreasing of hoods and filters, descaling of sinks, disinfection of cold rooms and upkeep of grease traps. These interventions are documented to support your sanitary control plan.
Why entrust us with your restaurant
HACCP-aligned protocols
Zone separation and documented procedures to support your sanitary control plan.
Deep degreasing
Ranges, hoods, filters and splashbacks freed of baked-on grease.
Out-of-service visits
Visits after the last service or before opening, without disturbing your brigades.
Grease traps mastered
Upkeep and coordination of emptying to avoid odours and blockages.
Treated anti-slip floors
Degreasing of kitchen floors to reduce staff slip risks.
Ready for cantonal inspections
A kitchen presentable at any time for the consumer-affairs service.
What your restaurant upkeep covers
From a neighbourhood bistro to a high-volume brasserie, our plans follow your service rhythm. Every quote is tailored after a free audit.
- Degreasing of ranges, stoves and cooking surfaces
- Cleaning of hoods, filters and accessible ducts
- Disinfection of worktops and splashbacks
- Degreased kitchen floors and treated joints
- Cold rooms and food storage areas
- Upkeep and monitoring of grease traps
- Dining room, banquettes, tables and bar
- Customer sanitary facilities and staff changing rooms
Your catering contract in four steps
HACCP audit of your establishment
We analyse your production, storage and service zones on site.
Hygiene plan & quote
A plan distinguishing daily cleaning from periodic operations, with a transparent budget.
Dedicated cleaning brigade
Agents trained in food hygiene and the constraints of a professional kitchen.
Control & traceability
Documented visit sheets to support your sanitary control plan.
Plans adapted to your establishment
From a neighbourhood bistro to a high-volume brasserie, our plans follow your service rhythm. Every quote is tailored after a free audit.
Bistro
Small structure
from CHF 50.–/h
out-of-service visits
- Daily kitchen cleaning
- Degreasing of cooking surfaces
- Dining room and customer sanitary facilities
- Food-grade products included
Restaurant
Our most requested plan
Monthly package
monthly billing, on quote
- HACCP-aligned daily cleaning
- Periodic hood degreasing
- Cold-room disinfection
- Dedicated account manager
- Documented visit traceability
Group & catering
High-volume catering
Bespoke
customised multi-site solution
- Multi-kitchen coordination
- Harmonised hygiene standards
- Reinforced visits in high season
- Consolidated sanitary reporting
Frequently asked questions
Are your protocols compatible with the HACCP method?
Yes. Our protocols distinguish food-production, storage and service zones, with dedicated procedures and products for each. We document our visits with sheets that support your sanitary control plan during inspections.
Do you handle hood and filter degreasing?
Yes. Deep degreasing of hoods, filters and accessible ducts is part of our periodic operations. Grease build-up in a hood represents a fire and non-compliance risk: we schedule these interventions according to your production volume.
Do you work during service hours?
No. We work after the last evening service or early in the morning before opening, so we never cross paths with your guests or disturb your brigades. Your kitchen is clean and ready when service begins.
Do you manage grease-trap upkeep?
We carry out regular cleaning and monitoring of grease traps to prevent odours and blockages. For emptying that requires an approved provider, we coordinate our visits with your channel without substituting for it.
Can you treat slippery kitchen floors?
Yes. Kitchen floors accumulate grease and residue that make them slippery and dangerous for staff. We apply regular degreasing and joint treatment to restore grip and reduce the risk of falls.
Are you responsive before a cantonal inspection in Geneva?
Yes. If you anticipate an inspection by the consumer-affairs and veterinary service, we can schedule a deep upgrade of your kitchen. But our goal is for regular upkeep to keep you compliant at all times.
A healthy, compliant kitchen ready for service
Receive a personalised quote within 24 hours, after a free audit of your restaurant in Geneva or Lausanne.