Three floors, five nights a week, four years. The audit report is the thing: I forward it to the partners unedited every month. When a score dipped to 83 the supervisor had rung me before I had opened the email, and it was 94 the next month.
Reviews
What the facilities managers say.
Six reviews, one for each sector, including the four-star one about a first fortnight that did not go smoothly. Every one is from a client whose site we audit every month, and the full set is on the review platforms we are listed on.
Collected by a third-party review platform. Job titles given in place of names at the reviewers' request.
HIW inspected us in March. We handed over the CCC specification, the schedules, the training records and six months of audits as our cleaning evidence, and the inspector said it was the best pack she had seen from a practice our size.
Term-time contract with the holiday deep cleans itemised, which is exactly how a school budget works. DBS numbers on the single central record before anyone started. The hall floor after the summer reseal was the first thing the head mentioned in September.
Kitchen deep cleans quarterly across three sites, certified, and the EHO was happy. Four stars because the first nightly team took a fortnight to settle into our close-down routine; the supervisor sorted it, but it was a bumpy fortnight.
We moved into a new fit-out and CCC did the builders' clean in two stages, then took the daily contract. The sparkle clean before handover found snags the contractor had missed, and they photographed them for us. Same team on site since.
Changing rooms at five in the morning, seven days, and the washroom audit line has not dropped below 90 in a year. The consumables at cost plus six is cheaper than our old supplier was charging us for the paper alone.
About the four stars
The first fortnight on a restaurant site was bumpy. It should not have been.
A restaurant close-down is a routine the kitchen team own, and our night team started before they had learned it: which surfaces the chef wants left, where the trays go, what the alarm does at two in the morning. The supervisor fixed it in a week, but the first two audits on that site were 84 and 86 and the general manager was right to say so. We now induct hospitality teams on a live service night before the contract starts, and the three sites since have opened above 90.
Add your site to the list.
Book a survey, run the first three months, read three audit reports, and tell the next facilities manager what it was like. Good or bad, it stays up.