Kitchen Cleaning in Vancouver
Kitchen grease is not dirt that has been left too long. It is aerosolised cooking oil that has landed, oxidised and polymerised into a varnish, and it does not come off with the products that clean the rest of the house — which is why the kitchen is the one room worth booking on its own.
Range hood and filter degreasing
Mesh filters are the highest-value item in this whole job and the least often touched. A saturated filter stops extracting, which pushes the grease onto your cabinets and ceiling instead, so a clogged filter is actively making the rest of the kitchen dirtier.
Baffle and mesh filters come out and go into a hot degreasing soak rather than being scrubbed in place — the solution reaches through the mesh in a way a cloth cannot. Charcoal filters in recirculating hoods are not washable at all and simply need replacing on a schedule; we will tell you which type you have, because people often assume theirs is washable when it is not.
Oven interiors
Oven soil is carbonised rather than greasy and needs dwell time, not force. Product goes on, is left to work, and comes off with a plastic scraper. Attacking it immediately with a wire pad removes some of it and scratches the enamel, which then holds soil faster next time.
Racks come out and soak separately. Glass doors usually come apart to reach the film between the panes, which is where the brown haze you cannot wipe off actually lives. If your oven has a pyrolytic self-clean cycle, running it before we arrive turns a long job into a much shorter one.
Backsplash and grout
The backsplash directly behind a hob carries the heaviest deposit in the room. Tile faces clean readily; grout lines are porous and hold the residue, which is why a backsplash can look wiped and still read as dull from across the room.
Grout takes an alkaline degreaser, dwell time and a stiff brush. Long-neglected grout will lighten substantially without necessarily returning to its original colour, and where that matters, colour-sealing afterwards is a better answer than more scrubbing. We will tell you which you are looking at.
Inside cabinets and pantry
The tops of wall cabinets and the underside of the ones above the hob collect a sticky film that is easy to miss because nobody looks up. Inside, shelves get emptied, wiped and dried, and we will flag anything long expired rather than quietly putting it back.
The cabinet directly beside the cooker takes more heat and grease than any other and is worth doing thoroughly. Under-sink cupboards are the other one — damp, dark and where a slow leak announces itself first, so we check that area and tell you if something is wet that should not be.
What this costs
$290 standard · deep clean $580–$1,100
Standard clean is a three-hour visit for a typical two-bedroom. Deep and move-out cleans are quoted on size and condition, and we bring everything.
Materials are always separate from labour and passed on at cost. Quotes are free and written, and the full rate card is published rather than given out on request.
Common questions
Can you clean just the kitchen?
Yes, and it is a sensible standalone booking — the kitchen carries most of the work in any home. It fits the two-hour minimum for a maintenance clean; a full degrease including the hood, oven and grout is a longer job that we will quote once we know the condition.
Do you clean inside the oven?
Yes. It needs product and dwell time rather than force — scrubbing carbonised soil with a wire pad scratches the enamel, which then holds dirt faster. Racks soak separately and the door usually comes apart to reach the film between the glass panes, which is the haze you cannot wipe away.
How are hood filters degreased?
They come out and go into a hot degreasing soak rather than being wiped in place, so the solution reaches right through the mesh. Note that charcoal filters in recirculating hoods cannot be washed at all and need replacing on a schedule — we will tell you which type yours are, because it is commonly assumed wrong.