Bar cleaning checklists on Pilla.

A clean bar is a safe bar. Beyond making the right impression on customers, consistent cleaning protects against bacterial contamination, pest infestations, and the kind of gradual build-up that leads to equipment failures. Pilla's bar cleaning templates break this work into four frequencies -- daily, weekly, monthly, and semi-annual -- so that nothing gets missed and your team always knows exactly what needs doing.

Daily Bar Cleaning Checklist

The Daily Bar Cleaning Checklist covers the essential tasks that must happen every shift to maintain a clean and inviting bar atmosphere. These 15 items represent the baseline standard that keeps surfaces hygienic, equipment functional, and the bar presentable for customers throughout the day.

1. Wipe and sanitise the bar top between customers. The bar top is the highest-contact surface in any bar. Sanitise it after each customer leaves to prevent cross-contamination and remove sticky residue from spilled drinks. Use a food-safe sanitiser and a clean cloth -- not the same cloth you use for drying glassware.

2. Clean and polish tables and chairs. Customers notice dirty tables immediately. Wipe all table surfaces with sanitiser and check chair seats for spills or crumbs. Pay particular attention to the underside of table edges, where sticky residue accumulates out of sight.

3. Wipe down countertops and work surfaces. Every surface where drinks are prepared or served needs regular sanitising. This includes the back bar prep area, the service well, and any ledges where staff place bottles or tools during service. A dirty work surface contaminates everything that touches it.

4. Empty all trash cans and reline with fresh bags. Full or overflowing bins are a hygiene hazard and attract pests. Empty every bin in the bar area, including those behind the bar and in customer areas. Always reline with a fresh bag rather than reusing one that has leaked.

5. Properly store empty container boxes. Cardboard boxes left stacked behind the bar create harbourage for pests and block access to equipment. Break down boxes flat and move them to the designated storage or recycling area promptly. Do not allow them to accumulate during a shift.

6. Clean and sanitise drip trays. Drip trays collect a mixture of beer, spirits, and sugary liquids that becomes a breeding ground for bacteria and fruit flies. Remove drip trays, empty them, wash with hot soapy water, then sanitise. Allow them to air dry before replacing.

7. Wipe down bar stools and seating. Bar stools take heavy use and are easily overlooked. Wipe the seat, backrest, and footrest with a damp cloth and sanitiser. Check for sticky patches on the legs and crossbars. Vinyl and leather seats should be wiped dry to prevent cracking.

8. Clean glassware and ensure it is streak-free. Cloudy or streaky glassware undermines customer confidence and can harbour bacteria. Use the glasswasher with the correct detergent and rinse aid. Inspect glasses against the light before placing them on the shelf. Hand-polish with a dry, lint-free cloth if needed.

9. Wipe down liquor bottles and shelves. Bottles behind the bar accumulate dust, drips, and sticky residue from pour spouts. Wipe each bottle with a damp cloth, paying attention to the neck and shoulder. Clean the shelves underneath at the same time.

10. Clean and sanitise ice wells. Ice goes directly into drinks, so ice wells must be kept scrupulously clean. Empty the well, wash with warm water and sanitiser, rinse thoroughly, and allow to air dry before refilling with fresh ice. Never use the ice scoop to dig out debris -- always empty and clean properly.

11. Sweep and mop bar floor. Bar floors collect broken glass, spilled liquids, and food debris throughout the shift. Sweep thoroughly first to remove solids, then mop with a suitable floor cleaner. Pay attention to areas under the bar mat and around the base of equipment where spillage pools.

12. Clean bar mats and leave to dry. Rubber bar mats trap liquid and organic matter underneath. Remove them, rinse off loose debris, then wash with hot soapy water and sanitise. Stand them upright or hang them to dry completely overnight. Replacing wet mats breeds bacteria and creates odours.

13. Wipe down taps and dispensers. Beer taps, soda guns, and other dispensers are handled constantly during service. Wipe the exterior of all taps and handles with sanitiser. Clean around the base where drips collect and check that nozzles are free of dried-on residue.

14. Clean and restock garnish trays. Garnish trays hold fresh fruit and other perishable items at ambient temperature. Discard any leftover garnishes at the end of each shift, wash and sanitise the tray and compartments, dry them thoroughly, and restock with fresh garnishes for the next service.

15. Empty and clean speed rails. Speed rails collect drips and overflow from the bottles stored in them. Remove all bottles, wipe down the inside of the rail with sanitiser, and clean the bottles before returning them. This prevents the sticky build-up that attracts flies and makes the bar look unkempt.

Customising this template

Every bar has a different layout and different equipment. You might add items for cleaning a blender station, wiping down a POS terminal, or sanitising a cocktail shaker set. If your bar serves food, consider adding tasks for food prep surfaces. Remove any items that do not apply -- for example, if you do not have ice wells -- so the checklist stays focused and your team completes it fully every time.

Weekly Bar Cleaning Checklist

The Weekly Bar Cleaning Checklist covers deeper cleaning tasks that go beyond the daily routine. These 12 items target areas and equipment that need more thorough attention on a regular cycle. Schedule this checklist at the end of your quietest shift to minimise disruption to service.

1. Empty and deep clean reach-in coolers. Remove all stock, check for expired or damaged items, and wipe down every shelf and interior surface with a food-safe cleaner. Clean the door seals where grime collects and check that the unit is holding the correct temperature once restocked.

2. Clear and wipe all shelving units. Take everything off the shelves -- bottles, glassware, equipment -- and clean the shelving surface thoroughly. This is also a good opportunity to check for pest activity, reorganise stock, and discard anything that should not be there.

3. Deep clean glasswasher filters and interior. Glasswashers build up limescale, grease, and glass particles in their filters and spray arms. Remove and clean filters, wipe down the interior walls and door seal, and run an empty wash cycle with a machine cleaner. Dirty glasswashers are the main cause of cloudy glassware.

4. Wipe down and polish all liquor bottles. While daily cleaning addresses surface drips, the weekly clean is more thorough. Remove each bottle from its position, clean the pour spout, wipe the entire bottle, and clean the shelf underneath. Replace any damaged or clogged pour spouts.

5. Clean behind and under bar equipment. The spaces behind fridges, under blenders, and around coffee machines collect dust, spillage, and food debris that attract pests. Pull equipment forward where safe to do so, clean the surface underneath, and push back into position.

6. Deep clean beer taps and lines. Beer lines need regular flushing to prevent yeast build-up, bacterial contamination, and off-flavours. Run a line cleaning solution through all draught lines following the manufacturer's instructions. Clean the exterior of the tap handles and fonts at the same time.

7. Scrub bar floor including corners and edges. The daily mop keeps the main floor area clean, but weekly scrubbing targets the corners, edges, and grout lines where sticky residue and grime accumulate. Use a stiff brush with a suitable floor cleaner and pay particular attention to areas around drains and under fixed equipment.

8. Clean and organise back bar storage. The back bar storage area can become cluttered and disorganised over a busy week. Remove all items, clean shelves and surfaces, check stock levels, and reorganise so that frequently used items are easily accessible and everything is stored safely.

9. Wipe down walls and skirting boards. Walls behind the bar collect splashes, fingerprints, and airborne grease. Wipe them down with a damp cloth and mild detergent. Check skirting boards for signs of moisture damage or pest activity while you are cleaning.

10. Deep clean ice machine interior. Beyond the daily ice well clean, the ice machine itself needs weekly attention. Follow the manufacturer's cleaning procedure, which typically involves running a cleaning solution through the system, wiping down internal surfaces, and sanitising before returning to ice production.

11. Clean and polish bar mirrors and glass surfaces. Mirrors and glass behind the bar show every fingerprint and splash mark. Clean with a glass cleaner and a lint-free cloth, working from top to bottom. Check for any damage or loose fittings at the same time.

12. Descale coffee machine and clean drip tray. If your bar serves coffee, limescale build-up affects both the taste and the machine's lifespan. Run the manufacturer's descaling programme, clean the drip tray and grate, wipe down the steam wand, and clean the group head with a backflush detergent.

Customising this template

Your weekly checklist should reflect the equipment you actually have. If your bar does not have a coffee machine, remove that item. If you have a cocktail-heavy operation, consider adding weekly deep cleans for blenders, shakers, and muddlers. Bars with significant outdoor seating might add a task for cleaning and inspecting outdoor furniture.

Monthly Bar Cleaning Checklist

The Monthly Bar Cleaning Checklist covers deep-cleaning tasks that maintain your bar's cleanliness and appearance over the longer term. These 12 items target areas that do not need weekly attention but will deteriorate visibly and hygienically if neglected for too long.

1. Deep clean keg lines with line brush. Monthly line cleaning goes further than the weekly flush. Use a keg line brush to physically scrub the inside of the lines, removing biofilm and build-up that chemical cleaning alone cannot shift. This keeps beer tasting fresh and reduces the risk of contamination.

2. Scrub grout and tile surfaces. Grout absorbs liquids and discolours over time, creating an environment where bacteria and mould thrive. Use a grout brush and a suitable cleaner to scrub all tiled areas, including behind the bar, in prep areas, and around sinks. Reseal grout if it is showing signs of wear.

3. Deep clean carpets and rugs. Carpeted areas in bars absorb spills, foot traffic, and odours. Monthly deep cleaning with a carpet extraction machine removes embedded dirt and stains that regular vacuuming cannot reach. Treat specific stains before running the full extraction.

4. Clean and inspect all refrigeration units. Beyond the weekly cooler clean, the monthly check covers condenser coils, drainage channels, and the exterior of all fridges and freezers. Check door seals for wear, verify temperature settings, and clean dust from condenser coils to maintain energy efficiency.

5. Deep clean extraction hood and filters. Extraction hoods and their filters collect grease and airborne particles. Remove filters and soak them in a degreasing solution, wipe down the hood interior, and check that the fan is operating correctly. Clogged extraction systems are a fire risk and reduce air quality.

6. Polish and treat wooden bar surfaces. Wooden bar tops and panelling need regular treatment to prevent drying, cracking, and staining. Use a suitable wood polish or oil treatment after cleaning. Check for any damage that needs repair before it worsens.

7. Clean light fittings and lampshades. Dust and grease settle on light fittings and reduce the quality of your lighting over time. Remove shades where possible and clean them individually. Wipe down fixtures and check that all bulbs are working.

8. Deep clean and descale all taps. Beyond the daily wipe and weekly line clean, monthly descaling removes mineral deposits from inside the tap mechanisms. Disassemble tap heads where the manufacturer's instructions allow, soak components in descaling solution, and reassemble.

9. Clean air vents and replace filters if needed. Air conditioning and ventilation filters become clogged with dust and grease, reducing airflow and circulating contaminants. Remove vent covers, clean them thoroughly, and inspect filters. Replace any filters that are damaged or heavily soiled.

10. Inspect and clean drainage areas. Bar drains handle a heavy load of liquids and organic matter. Remove drain covers, clear any blockages, and clean with a drain-safe cleaning product. Check for slow drainage that might indicate a developing blockage further down the line.

11. Deep clean all seating upholstery. Upholstered seating absorbs spills, body oils, and odours over time. Use an upholstery cleaner appropriate for the fabric type, treat stains individually, and allow seating to dry fully before the next service. Check for rips or loose stitching that need repair.

12. Clean and organise dry storage areas. Dry storage shelves collect dust and can harbour pests if not maintained. Remove all stock, clean shelves with a damp cloth, check for signs of pest activity, and reorganise. Dispose of any damaged or expired stock.

Customising this template

Adapt the monthly checklist to your venue's specific needs. If you have extensive outdoor areas, add items for pressure washing patios and cleaning outdoor furniture. Bars with live music or entertainment areas might add tasks for cleaning sound equipment and stage areas. The key is to capture every deep-cleaning task that needs to happen on a roughly monthly cycle.

Semi-Annual Bar Cleaning Checklist

The Semi-Annual Bar Cleaning Checklist is a seasonal deep-cleaning overhaul for comprehensive bar maintenance. These 12 items cover major tasks that are too disruptive or time-consuming for monthly cleaning but are essential for keeping the venue in top condition over the long term. Schedule these during a planned closure or a very quiet period.

1. Strip old wax from floors and reapply fresh coat. Floor wax builds up unevenly over time, trapping dirt and making floors look dull. Strip the existing wax completely using a suitable floor stripper, clean the bare floor, apply a thin even coat of new wax, and remove any excess with a wringer. Allow adequate drying time before foot traffic resumes.

2. Deep clean and shampoo all carpets. The semi-annual carpet clean goes beyond the monthly extraction. This is a full shampoo and deep clean that addresses ground-in stains, odours, and wear patterns. Consider hiring professional equipment or a specialist carpet cleaning service for the best results.

3. Vacuum and treat all upholstery and trim. Every piece of upholstered furniture gets a thorough vacuum to remove dust from crevices and seams, followed by treatment with an appropriate fabric protector. Spot-treat any stains promptly before they set permanently. Inspect for structural damage to frames and springs.

4. Deep clean bathroom tile and grout. Bathrooms take heavy use and grout deteriorates over time. Use a professional-grade grout cleaner, scrub all tiled surfaces, and reseal grout where needed. Check for cracked tiles, loose fittings, and any signs of water damage behind surfaces.

5. Sanitise vents, grills, and ductwork. Ductwork and ventilation systems accumulate dust, grease, and potentially mould over six months. Have the system professionally cleaned and sanitised, or clean accessible sections thoroughly in-house. This improves air quality and reduces the risk of airborne contamination.

6. Power wash exterior areas and loading docks. Exterior surfaces including loading docks, pavements, bin storage areas, and entrance ways collect grime, moss, and organic matter. Power washing restores these areas to a clean, safe condition and improves the venue's kerb appeal.

7. Perform preventive plumbing checks. Inspect all visible plumbing for leaks, corrosion, and slow drains. Check under sinks, around glasswashers, and in cellar areas. Addressing minor plumbing issues during a planned maintenance window prevents emergency call-outs during busy periods.

8. Inspect for and treat any mould issues. Check behind equipment, under sinks, in storage areas, and around windows for any signs of mould growth. Treat affected areas with an appropriate mould remover and address the underlying cause -- usually poor ventilation or a water leak. Mould is both a health hazard and a sign of a building maintenance issue.

9. Deep clean all windows inside and out. Clean every window pane, frame, and sill, both inside and outside. Remove any security film or signage that needs replacing. Check window seals and hinges for damage. Clean windows dramatically improve natural light and the overall appearance of the venue.

10. Service and deep clean all refrigeration units. The semi-annual service goes beyond the monthly clean. Have a refrigeration engineer inspect and service each unit, checking gas levels, compressor condition, and electrical connections. Deep clean the interior and exterior of every unit once servicing is complete.

11. Clean and treat all wooden furniture. Tables, chairs, bar stools, and any other wooden furniture should be cleaned, inspected for damage, and treated with an appropriate wood oil or polish. Sand and refinish any areas showing significant wear. Tighten any loose joints or fittings.

12. Inspect and repair any damaged fixtures. Walk through the entire venue and identify any damaged fixtures -- loose door handles, broken tiles, chipped surfaces, malfunctioning locks, damaged wall coverings. Log every item and arrange repairs. A semi-annual fixtures check prevents small problems from becoming costly replacements.

Customising this template

The semi-annual checklist should reflect the full scope of your venue. Add items for any major seasonal tasks specific to your location, such as gutter cleaning, garden maintenance, or awning servicing. If your bar has specialist equipment like a cellar cooling system or a commercial glasswasher, add servicing tasks for these. The goal is to capture everything that needs attention twice a year.

Summary

Maintaining a clean bar requires consistent effort at four different frequencies. The daily checklist keeps surfaces, glassware, and equipment hygienic throughout every shift. The weekly checklist addresses deeper cleaning that prevents build-up and maintains equipment performance. The monthly checklist tackles areas that deteriorate slowly but noticeably if ignored. And the semi-annual checklist covers the major overhaul tasks that keep the venue in top condition year-round.

Used together on Pilla, these four templates create a comprehensive bar cleaning programme where every task has an owner, a schedule, and a record of completion. Your team always knows what needs doing, managers can verify that standards are being met, and you have the documentation to demonstrate compliance during inspections.