Stirchley Commercial Cleaning for Bakeries, Taprooms and Blocks
Stirchley high street has an unusual concentration of businesses that make things on the premises as well as selling them. Along the Pershore Road there are bakeries, coffee roasting, taprooms and bottle shops, cafes, a butcher and grocers, alongside the more ordinary run of salons, shops and studios. Behind and around them sit the apartment blocks built on the old industrial and retail plots, where a management company, not a resident, holds the cleaning contract for the communal areas.
Producing on site changes the cleaning fundamentally. There is a back of house with either flour dust or wet floors and drainage, a front of house with customers in it, and shifts that overlap so the building is rarely empty at a convenient hour. The schedule therefore has to be built around when a given space is actually free, which in a bakery is often mid-afternoon, once the bake is done. Our visits run Monday to Friday 8am to 6pm and Saturday 9am to 6pm, and the job is finding the real gap inside them. So the slot is set by when your ovens go on, not by a standard early start.
- Service
- Commercial Cleaning
- Area covered
- Stirchley, B30
- Local authority
- Birmingham
- How we do it
- Key or keysafe access, a written specification and a monthly invoice
- From our Selly Oak base
- About 7 minutes
- Price
- Quoted per property before we start (how quotes work)
- Booking
- Call or WhatsApp 07788 574283
Flour on high ledges, wet drains and canal-damp yards
Flour is the problem nobody outside a bakery anticipates. It travels further than it has any right to, settles on high ledges, shelf tops and light fittings, and once it picks up moisture it becomes a paste on shelving and skirting that no longer sweeps. A wet trade is the mirror image. Taprooms and coffee bars run water and spillage all day, so drainage channels, floor gullies, the underside of counters and the area behind the machine never fully dry and start to smell before anything looks wrong. Both put customers in the same building as the production. And the rear elevations, yards and bin stores along this stretch back onto the Worcester and Birmingham Canal, so they stay damp and green in a way a dry street never does.
- Flour dust settling on high ledges, shelf tops and light fittings, turning to paste once it takes up moisture
- Wet trades with drainage channels, floor gullies and counter undersides that never dry out between shifts
- Production starting before dawn, so the visit has to fit a real gap in the working day
- Front of house and back of house in the same small building, needing separate equipment, never one mop for both
- Damp rear yards and bin stores backing onto the canal, which stay green all year round
- Communal halls, entrance glass, lifts and bin stores in the newer blocks, which only happen if a management company schedules them
Visits fitted to the gap in production, with high level named
We schedule around production, which usually means agreeing which part of the day each space is empty and, on some premises, taking two shorter visits in place of one longer one. High-level work is a named item wherever flour is handled: ledges, shelf tops and light fittings, because that is where it ends up and nobody reaches it in a normal shift. Wet areas get drainage channels and gullies lifted and cleaned, not mopped around. Front and back of house have separate colour-coded equipment. In the blocks, the specification is written per building, a dated record is left in the entrance and the invoice goes to the management company.
- Visits timed to when a space is genuinely empty, which in a bakery is rarely first thing in the morning
- High-level ledges, shelf tops and light fittings named in the scope for any premises handling flour
- Drainage channels and floor gullies lifted and cleaned instead of being mopped around and left to smell
- A written specification per block, a dated record in the entrance and a single invoice to the management company
More detail on the equipment and the order of work: the full commercial cleaning process.
Pershore Road premises in B30
The high street runs from the Bournville station end up towards Hazelwell, and the apartment blocks sit a minute off it on the redeveloped plots, so every premises here is a short walk from the kerb. Loading on the Pershore Road is easiest early or mid-afternoon and awkward in between. We are seven minutes from base, so a mid-afternoon slot after the bake is easy to reach.
Production areas, drainage and block cores in a B30 quote
The main variable is whether production areas are in scope or only the front of house, because a back of house with ovens, mixers and drainage is a different contract from a serving counter. Then it is the amount of high-level work, the floor type and how much drainage there is, and the frequency. How a missed production-day visit is made up is set out in the written specification before anything starts. Blocks are quoted per building on the number of cores, floors and lifts, plus how the bin store is arranged, and they are invoiced monthly to the management company. Where somebody holds several buildings, we consolidate the invoice and itemise by site so it can be recharged cleanly.
Every production day, and the morning after trading for taprooms
Food production premises generally need a visit on every production day, with the high-level work and the deeper degreasing on a periodic cycle. Taprooms and bars want a visit the morning after each trading day, with the drainage work periodically. Cafes run daily. Shops and studios manage on two or three visits a week. Communal areas in the blocks work best weekly, with bin stores more often in summer when they are the first thing to smell. Rear yards and canal-side elevations are worth an annual treatment.
Nice man great at what he does
Excellent job, highly recommended.
Stirchley · Commercial Cleaning
Frequently asked questions
When the production space is empty, which is often the afternoon after the bake finishes. On a bakery we work out which part of the day the production space is empty, which is often the afternoon after the bake finishes, and put the back of house then. Front of house can be done from 8am before the counter opens, or in a quiet afternoon hour. It sometimes ends up as two short visits instead of one long one, which sounds inconvenient and is usually cheaper than trying to clean around people working.
High level is in scope where it matters, and in a flour environment it matters more than anything at eye height. Ledges, shelf tops, pipework and light fittings collect it, and it turns to paste once the room warms and the humidity rises. That work goes on a periodic cycle, separate from the daily visit, because it needs the space out of use and it needs proper access. It is written into the specification with a stated interval so it does not quietly get skipped.
Yes, and the drainage is the part that matters. Channels and gullies hold what a mop pushes into them, and a wet trade never gives them a chance to dry, so they are usually the source of a smell that everyone blames on the cellar. We lift and clean them, since mopping over the grating achieves nothing, then keep the floor on a degreasing routine. On a sealed or tiled floor the grout line needs its own attention before a routine will hold.
Yes: entrance glass, halls, stairwells, lift interiors, hard floors and bin stores, on a written specification with a dated record left in the entrance so leaseholders paying a service charge can see the visit happened. The invoice goes to the management company or the managing agent, not to residents. If you are a leaseholder unhappy with the state of your communal areas, the useful step is to get a quote and put it in front of your agent.
Yes, on an annual or twice-yearly cycle. Canal-side elevations and yards here stay damp all year, so algae comes back regardless of how well it is cleaned. What is worth doing is treating it once a year so the bin area and the back door are not slippery, and being clear that it is maintenance, not a cure.
Other cleaning we do in Stirchley
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