Restaurants · Cleaning · Basic
Clean the bin weekly. Deep-clean and sanitise the full machine monthly. Replace the water filter per manufacturer schedule. Never use a glass to scoop ice — it can chip and contaminate the bin.
A scheduled cleaning and maintenance checklist for restaurant staff maintaining commercial ice machines. Covers ice bin emptying and sanitisation, interior surface cleaning, condenser coil cleaning, water filter replacement, mould and slime inspection, ice scoop hygiene, and the descaling cycle that prevents mineral build-up from degrading ice quality and machine performance.
Ice machine interiors are warm, damp, and dark when the door is closed — ideal conditions for mould, yeast, and biofilm growth. Contaminated ice is consumed directly by customers without any cooking step to kill pathogens. Health inspectors swab ice machines frequently, and the results are often the most shocking finding in an otherwise clean kitchen.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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