Clean first, then disinfect
Disinfectant applied over soil does almost nothing. The order matters more than the product does.
Dwell time respected
Every disinfectant needs contact time to work. Wiping it off early is the most common mistake in this industry.
Touch points mapped
Handles, dispensers, faucets, switches and stall latches get individual attention, not one pass with the same cloth.
How it works
Two steps that get collapsed into one
Restrooms and kitchens are where a building's cleaning standard becomes visible to everyone who uses it. They are also where pathogens have the conditions they need: moisture, warmth, and many hands on a small number of surfaces.
Cleaning and disinfection are separate operations. Cleaning removes soil and biofilm; disinfection kills what remains. Applying disinfectant to a dirty surface wastes the chemical, because the soil physically shields the organisms underneath it.
We run the sequence in order and give each product the dwell time printed on its label. Cloths and tools are colour-coded by area, so nothing that touched a restroom ever touches a kitchen counter.
What the service covers
- Toilets, urinals, partitions and stall hardware
- Sinks, faucets, counters and mirrors
- Floor scrubbing and drain areas
- Dispenser restocking: soap, paper, liners
- Kitchen counters, sinks and appliance exteriors
- Disinfection of high-touch points with correct dwell time
Areas
Rooms we handle
- Restrooms
- Employee kitchens
- Break rooms
- Locker rooms
- Cafeterias
- Fixtures and hardware
- Dispensers
- Floor drains
Other services
Get the two rooms that matter right
Tell us how many restrooms and kitchens the building has, and how many people use them daily. That is what sets the frequency.
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