Restaurant & Kitchen Exhaust Cleaning in Toronto & the GTA
Hood, duct and exhaust fan degreasing to the NFPA 96 standard, plus HACCP-compliant kitchen deep cleaning — so your restaurant passes inspections and your exhaust system never becomes a fire risk.
Grease in your exhaust system is a fire waiting for a spark
Every hour of cooking loads your hood, ductwork and rooftop fan with grease — and a grease-laden exhaust system is the single most common cause of restaurant fires. That's why fire authorities and insurers across Ontario expect commercial kitchen exhaust systems to be cleaned to the NFPA 96 standard, on a schedule that matches your cooking volume. HelpMeClean has degreased kitchens across Toronto and the GTA for over twenty years, including for national brands like Haidilao, Yu Seafood, CoCo and Chatime.
Our crews clean the full system — hood canopy, filters, accessible ductwork and the exhaust fan — down to bare metal where accessible, not just the visible stainless that makes a kitchen look compliant while the duct above it stays packed with fuel.
- Hood, duct, filter and exhaust fan degreasing
- Cleaning aligned with the NFPA 96 fire-safety standard
- HACCP-compliant kitchen and food-area sanitization
- Service documentation for inspectors, landlords and insurers
- Overnight scheduling around your service hours
- Trusted by national restaurant brands across the GTA
How often does a kitchen exhaust system need cleaning?
Under NFPA 96, the required frequency depends on cooking type and volume: solid-fuel cooking (charcoal, wood) typically requires monthly cleaning; high-volume operations such as 24-hour kitchens, charbroiling or wok cooking are typically quarterly; moderate-volume kitchens semi-annually; and low-volume operations (churches, seasonal kitchens) annually. Most full-service restaurants in Toronto fall into the quarterly or semi-annual bands — we'll confirm the right interval for your operation during the initial assessment, and keep you on schedule automatically.
After every service you receive documentation of the work performed — the paperwork your landlord, fire inspector and insurer will ask for.
Beyond the hood: full restaurant cleaning
Exhaust cleaning is only half the job. We also deliver HACCP-compliant cleaning programs for the rest of your restaurant:
- Back-of-house degreasing: cooklines, equipment exteriors, walls and ceilings
- Floor and drain cleaning to control grease, odours and pests
- Front-of-house cleaning: dining rooms, washrooms and entrance glass
- Walk-in cooler and prep-area sanitization
- Scheduled overnight deep cleans that don't cost you a single service hour
Overnight service, zero disruption
Restaurants don't keep office hours, and neither do we. Crews typically work after close and have your kitchen ready before first prep. We serve restaurants, food courts, hotel kitchens, commissaries and food-processing facilities across Toronto, Markham, Richmond Hill, Scarborough, North York, Mississauga and the wider GTA — with 24/7 availability for urgent pre-inspection cleans.
Kitchen exhaust cleaning — frequently asked questions
It depends on cooking volume and fuel type. Under the NFPA 96 standard: typically monthly for solid-fuel cooking, quarterly for high-volume operations (24-hour, charbroiling, wok cooking), semi-annually for moderate volume and annually for low volume. We confirm the correct interval for your kitchen during a free assessment.
The full accessible system: hood canopy, grease filters, accessible ductwork and the rooftop or wall exhaust fan. Cleaning only the visible hood leaves the real fire hazard — the grease in the duct — untouched.
Yes. After every service we provide documentation of the work performed, which you can present to your landlord, insurance company and inspectors.
Yes — overnight and off-hours service is our default for restaurants. Crews work after close and your kitchen is operational before morning prep.
Yes. Many clients combine exhaust cleaning with a recurring HACCP-compliant program covering the cookline, floors, drains, washrooms and dining areas — one vendor, one standard, one invoice.
Book your exhaust cleaning before the inspector does
Get a free assessment of your kitchen and exhaust system — we'll recommend the right NFPA 96 cleaning interval and quote it the same day.