About Vaughan Hood Cleaning Pros
Vaughan Hood Cleaning Pros is a commercial kitchen exhaust cleaning service for the City of Vaughan, run on one promise: one number, one crew, one certificate. The number is 289-217-9880. The crew is Power Hoods Systems, the operating company that performs every walk-through, every overnight visit and every rooftop fan check. The certificate is a signed health and safety certificate that references the published NFPA 96 standard and arrives with before-and-after photographs of every surface the crew cleaned. This page explains how the arrangement works, what the paperwork says, and what a kitchen manager in Woodbridge, Maple, Concord or Kleinburg can expect from the first call onward.
How the business works
One number, one crew, one certificate.
Vaughan Hood Cleaning Pros is the front door. Calls to 289-217-9880 and submissions from the quote form land in one schedule, and every job in Woodbridge, Maple, Concord, Kleinburg, Vellore Village and the Vaughan Metropolitan Centre is booked from it.
The cleaning is performed by Power Hoods Systems, the operating crew. Power Hoods Systems supplies the technicians, the equipment, the walk-through and the certificate. That is stated plainly here because a kitchen manager deserves to know whose crew is in the kitchen at two in the morning. Ask on the call and the answer is the same every time.
One certificate means one document for every reader. The fire inspector, the insurer, a franchise head office, a hospital board and a plant safety officer all receive the same signed certificate and the same photographs. No kitchen gets a lighter version.
Scheduling is overnight and between services, so a trattoria is never dark during dinner and a residence kitchen is never dark at breakfast. Pricing is published rather than hidden, and it is near the foot of this page.
The documentation standard
Three things arrive with every job. None of them is optional.
Before-and-after photographs of every cleaned surface. A shiny canopy face proves nothing, because line staff wipe it every night. Paired photographs of the plenum, the filter slots, the duct interior and the fan prove the filters came out and someone went in behind them. The photographs arrive with the certificate whether or not anyone asks for them.
A signed health and safety certificate. The certificate references the published NFPA 96 standard and records the date and what was cleaned. Vaughan Hood Cleaning Pros and its operating crew reference the published NFPA 96 standard and are not affiliated with NFPA. What the certificate does and does not assert, and what Vaughan Fire and Rescue Service looks for in it, is explained on the NFPA 96 page.
Proof of WSIB coverage and liability insurance before work starts. The proof goes over with the quote, not after the visit. A property manager at the Vaughan Metropolitan Centre or a facilities lead at a residence on Major Mackenzie Drive should never have to ask for it at the door.
What to expect from a visit
The outline is the same for a pizzeria in Woodbridge, a banquet hall on Highway 7 or a plant cafeteria in Concord.
Before the night. The first call covers the line, the canopy count and the hours the kitchen is dark. A free walk-through follows, and the technician names anything that cannot be reached before it becomes a surprise. The written quote is back within 24 hours with the scope, the price and any item that needs separate approval. The contact page lists what to have ready for the call.
The night. The crew arrives when the last cook leaves or in the gap between services. Equipment and floors are covered before any product is opened. The work runs from the canopy up to the fan, and each surface is photographed before and after.
After. The photographs and the signed certificate follow the visit. Keep both together. A Vaughan Fire and Rescue Service inspector, an insurer, a franchise office or a board can ask for them at any time, and the next interval is set from what the photographs show.
The interval comes from the appliance, not the calendar
What the line cooks, and how many hours it runs, decides when the system needs the crew back.
A wood-fired oven in a Woodbridge or Kleinburg trattoria is a solid-fuel appliance under NFPA 96, and solid fuel carries a monthly interval, the shortest the standard publishes. A charbroiler or a wok line in a Highway 7 banquet hall carries a quarterly one. A residence kitchen that fries little but runs three services a day loads a system on hours rather than heat. Vaughan Hood Cleaning Pros sets every interval from the appliance and the hours the line runs, then confirms it with the photographs from the last visit, so a kitchen is cleaned when the system needs it and not when a calendar says so. The published intervals by cooking volume are on the NFPA 96 page, and what each kind of kitchen needs is on the who we serve page.
How much does hood cleaning cost in Vaughan in 2026?
Vaughan Hood Cleaning Pros prices a single-hood kitchen up to ten feet from $385 per visit and a multi-hood kitchen of two to four canopies from $725 per visit, with larger systems quoted on site after a free walk-through and a written quote back within 24 hours.
Fan repair and solid-fuel appliance work are quoted per job after inspection or walk-through. The three services, and a table that matches a symptom to the right page, are on the services hub. The communities inside the coverage line, and why the whole city is one overnight territory, are on the areas served page.
Next step: call 289-217-9880 or request a written quote. Say what the line cooks, how many canopies it has and when the kitchen is dark. That is enough to book the walk-through.
About Vaughan Hood Cleaning Pros: frequently asked questions
Who actually shows up to clean the hood?
Power Hoods Systems, the operating crew. Vaughan Hood Cleaning Pros is the name on the phone and the quote form, and Power Hoods Systems supplies the technicians, the equipment, the walk-through and the certificate. The arrangement is the same on every job in the City of Vaughan.
Why is there no founding year, crew count or star rating on this page?
Because every claim on this page should be one you can check. Years in business, truck counts and review totals are the figures most often inflated in this trade, so this page carries none of them. What it carries instead is the published price, the documentation standard and a phone number that gets answered.
Are there customer names or testimonials?
No. Kitchens across Vaughan have used this service, including a Woodbridge ristorante, a sushi restaurant, a burger franchise, a meat processor, a hospice and a residence kitchen, and none is named because none has given permission. Describing the segment is honest. Printing a name without asking is not.
Does the insurance proof arrive before or after the visit?
Before. Proof of WSIB coverage and liability insurance is sent with the written quote so the contractor file at a plant, a residence or a property management office is complete before the crew is on site. Nobody should have to ask for it at the door.
Does the kitchen have to close for the visit?
No. Scheduling is overnight and between services. The crew arrives when the last cook leaves or in the gap between lunch and dinner service, and it is gone before the first prep cook is in. A residence kitchen that cannot go dark for a day is worked in the gap between dinner clean-down and breakfast.