Cleaning
Kitchen Cleaning Checklist
Keeps your kitchen spotless and your customers safe, with a list anyone on the team can follow.
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- Clean each beer line on the recommended 7-day cycle, and log the date so the next clean is never guessed
- Pull the cleaning fluid through every line until it runs clear, then leave it to soak for the time on the product instructions
- Rinse thoroughly with fresh water and confirm no cleaning chemical is left before reconnecting any beer
- Strip, soak and clean keg couplers, nozzles, spouts and font heads, and check seals and washers for wear
- Test the cleaning solution strength on the longer soak lines so it is still active, not spent
- Check and record the cellar temperature (around 11-13C for cask) and that the cooling is holding
All checks done
Cleaning
Cellar & Beer-Line Cleaning Schedule
Keeps every line on a steady cleaning rhythm so the beer pours clean and bright, wastage drops and nothing slips through unrecorded.
10 checksPDF + phoneReviewed for 2026Source: Cask Marque, "Clean Beer Lines"; UK cellar best-practice guidance.
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What’s on it
10 things to check.
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
- 1Clean each beer line on the recommended 7-day cycle, and log the date so the next clean is never guessed
- 2Pull the cleaning fluid through every line until it runs clear, then leave it to soak for the time on the product instructions
- 3Rinse thoroughly with fresh water and confirm no cleaning chemical is left before reconnecting any beer
- 4Strip, soak and clean keg couplers, nozzles, spouts and font heads, and check seals and washers for wear
- 5Test the cleaning solution strength on the longer soak lines so it is still active, not spent
- 6Check and record the cellar temperature (around 11-13C for cask) and that the cooling is holding
- 7Wipe down lines, taps and drip trays, and clean spouts and nozzles daily between full line cleans
- 8Pull a test pint on each line after cleaning to check clarity, taste and that there is no off smell
- 9Date, initial and file the cleaning record so you have a clear history of every line
- 10Store cleaning chemicals locked away from beer and food, with the COSHH safety data sheet to hand
Good to know
The widely used industry standard is to clean beer lines every 7 days; Cask Marque, the trade quality scheme, found that more than 30% of beer served in the UK came from lines not cleaned within that recommended seven-day window.
Source: Cask Marque, "Clean Beer Lines"; UK cellar best-practice guidance.
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