Cleaning Insights

How often should your office be professionally cleaned?

There’s no single right answer — the best schedule depends on how many people use your space, how much public traffic you get and what kind of work happens there. Here’s a simple way to decide.

Start with headcount and traffic

• Small offices (under 15 people), low public traffic: one to three visits per week is usually enough, with washrooms and kitchens prioritized.
• Mid-size offices or client-facing spaces: three to five visits per week keeps reception, washrooms and meeting rooms presentable.
• Large or high-traffic sites: nightly cleaning, often with a day porter for washrooms and spills.

Clean some areas more often than others

Washrooms, kitchens, door handles and shared equipment collect the most germs and should be cleaned at every visit. Low-use storage rooms and private offices can often be done weekly.

Add periodic deep cleans

Even with great routine cleaning, plan for carpet extraction, floor refinishing and high dusting a few times a year — especially after winter.

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Preparing your food plant for a sanitation audit

For food processors, sanitation isn’t just about appearance — it’s about food safety and being able to prove your program works.

What auditors typically look for

• Written sanitation procedures for each area and piece of equipment
• Master sanitation schedules and completed records
• Approved, properly labelled and stored chemicals
• Evidence that staff are trained on the procedures
• Corrective actions when something isn’t right

Make it routine, not a scramble

The easiest audit is one you’re always ready for. Build sanitation into the production schedule, keep records as you go and review them regularly with your sanitation partner.

Plan around production

Overnight and shutdown sanitation windows let crews work thoroughly without slowing your lines. Clear hand-off notes between production and sanitation crews prevent missed areas.

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Protecting your floors through a PEI winter

Island winters bring salt, sand and slush — and all of it ends up on your floors. Left alone, salt residue dulls finishes and can permanently damage hard floors and carpets.

Stop it at the door

• Use outdoor scraper mats plus long indoor walk-off mats
• Clean and swap mats frequently during storms

Neutralize salt, don’t just mop it

Regular mopping can spread salt residue. A neutral floor cleaner designed for ice-melt removal lifts the white film and protects the finish.

Refinish in the spring

A spring scrub-and-recoat or strip-and-wax restores shine and protection after months of wear, so the floor is ready for next winter.

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Cleaning vs. sanitizing vs. disinfecting

These words get used interchangeably, but they mean different things — and choosing the right one matters.

Cleaning

Removes dirt, dust and grime from surfaces using soap or detergent and water. It doesn’t necessarily kill germs, but it is always the first step.

Sanitizing

Reduces germs on a surface to a safer level. Common on food-contact surfaces where strong disinfectants aren’t appropriate.

Disinfecting

Uses approved disinfectants to kill a wide range of germs on surfaces. To work, the product must stay wet on the surface for its full contact (dwell) time.

Which do you need?

• Offices: cleaning everywhere, disinfecting high-touch points
• Food areas: cleaning, then sanitizing food-contact surfaces
• Healthcare: cleaning plus disinfection to clinical protocols

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