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Commercial Kitchen Cleaning Tools Checklist for NZ

Date: 08-10-2026
General Cleaning Blogs

The Commercial Kitchen Cleaning Tool Checklist

A commercial kitchen needs the same discipline as a food factory, just on a smaller scale. Raw and cooked food, allergens, wet floors and busy staff all increase the risk of cross-contamination. The right cleaning tools, in the right colours, in the right places, make good habits easier.

This checklist is part of our complete guide to colour-coded cleaning tools. It suits restaurants, cafes, caterers, aged care and school kitchens.

Start with colours

Before buying tools, decide your colours. Vikan's examples are red for high-risk areas, yellow for low-risk areas, blue for food contact surfaces and green for floors. Keep it simple, write it down and put the chart where staff can see it. See what colour-coded cleaning is and how to build a hygienic zoning plan.

The checklist by area

Area

Tools to have

Shop

Dishwash and sinks

Dish brushes, hand brushes

Dish Brushes

Prep benches and equipment

Hand brushes, hand scrapers

Hand & Utility Brushes, Scrapers

Bowls, mixers and tanks

Narrow hand scraper, long-handled scraper

Scrapers

Floors and wet areas

Squeegee and handle

Squeegees, Handles

Dry spills and sweeping

Dustpan set

Dustpan Sets & Accessories

Dry stores and ingredient bins

Hand scoops

Scoops

Waste and bulk handling

Shovel

Shovels

Drains and pipes

Tube and pipe brushes

Tube & Pipe Brushes

Storage

Wall brackets, hooks and rails

Wall Brackets & Storage

Daily habits that make it work

  • Opening. Check each zone's tools are present and in good condition.
  • During service. Use the right colour for each task, and put tools back in their zone straight after use.
  • Closing. Clean, rinse and dry tools, then hang them on their brackets. Never leave tools on the floor or in a sink.
  • Weekly. Check bristles, blades and handles for wear. Replace anything damaged.
  • Regularly. Retrain staff on the colour chart, especially new starters and casual staff.

Tool tips for kitchens

  • Squeegees. Pick a model that clears water quickly in wash-down areas. See choosing a food-safe squeegee.
  • Scoops. Keep scoops in the bins they serve, and use the hanging hole or bucket notch to store them clean and dry. See food-grade shovels and scoops.
  • Brushes. Match bristle stiffness to the job. See our brush stiffness guide.
  • Storage. Mount a wall bracket in each zone. See cleaning tool storage and 5S.

Records and audits

Keep your colour chart, cleaning schedule and tool checks with your food safety records, and check what your food control plan or verifier expects. Vikan supplies Declarations of Compliance for its tools, which you can file as supporting evidence. See Vikan's compliance page.

Start your kit

The full range is in our Vikan Pro Hygiene Cleaning Tools category. Open a trade account with Hygiene Direct for bulk pricing across the full Vikan colour range.

Related reading: Cleaning tool storage and 5S and Choosing a food-safe squeegee.