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Tribal gaming properties, commercial casinos, racinos, and integrated resort destinations across TX, OK, LA, NM, and AR rely on Facilitec Southwest for NFPA 96–compliant kitchen exhaust cleaning that covers every outlet on the property — steakhouses, buffets, celebrity-chef restaurants, nightclubs, poolside grills, and employee dining rooms — with credentialed crews, surveillance-aware service, and scheduling that never touches the gaming floor.
A casino resort is a hotel, a dozen restaurants, a nightclub, a buffet, a pool complex, and an employee cafeteria — inside a building with 24-hour gaming operations and a state or tribal regulatory board watching everything. There's no overnight window. There's no closing shift. Every outlet needs cleaning on its own cadence, and every crew that walks through back-of-house needs to be credentialed, surveilled, and escorted. Facilitec Southwest has served that exact environment for over 30 years.
Regular exhaust cleaning dramatically reduces your risk by keeping flammable grease out of the exhaust system and ensuring your suppression system can perform properly during an emergency.
Wood-fired, char-broiler, and high-BTU steakhouse cook lines — the heaviest grease producers on most gaming properties.
Carving stations, live-action woks, teppanyaki, pizza, grill, and seafood bars — multiple cook zones under one massive exhaust system.
Branded restaurants carrying chef-driven cleaning specs and individual brand-standard documentation requirements on top of NFPA 96.
Classic casino 24-hour cafés running short-order cook lines non-stop — no operational window ever opens up without coordination.
Late-night lounge kitchens, nightclub bar food, and high-limit comp dining — small footprints, exclusive clientele, zero tolerance for disruption.
Pool and beach club grills, ballroom banquet kitchens, convention catering, and employee dining rooms (EDR) serving thousands of team members.
Gaming commission badging, background checks, vendor management enrollment, and surveillance briefing completed before the first visit — every crew member, every time.
Sequenced cleaning through every venue on the property — steakhouses first, buffets next, cafés and EDR continuously — with no more than one outlet offline at a time.
Equipment, waste, and crews move exclusively through back-of-house corridors — never across the gaming floor, never through guest-facing spaces.
Per-outlet NFPA 96 stickers, photo documentation, and a property-wide compliance report formatted for gaming commission audits, fire marshal review, and corporate QA.
Enrollment in the property’s vendor management system:
Crews trained for the eye-in-the-sky environment:
Total separation from guest-facing gaming areas:
Reporting built for the authorities that audit you:
Your rooftop is just as vulnerable as your hood. Facilitec Southwest installs and maintains rooftop grease containment systems to stop leaks, protect roofing materials, and prevent costly repairs.
Yes. Every commercial kitchen exhaust hood on the property falls under NFPA 96 — steakhouse, buffet, celebrity-chef concept, 24-hour café, nightclub kitchen, pool grill, banquet kitchen, and employee dining room. Gaming commissions, fire marshals, and corporate QA all audit documented cleaning across every single outlet.
Yes, and we have to — casinos don’t close. Our crews work exclusively back-of-house, rotate through outlets so no more than one venue is offline at a time, and coordinate every visit with F&B, security, and surveillance. Guests on the gaming floor never see a cleaning crew.
Yes. Our technicians are set up to pass tribal and state gaming commission vendor credentialing — background checks, fingerprinting where required, vendor management enrollment, and badge issuance. We maintain annual renewals across every property we serve.
Signature steakhouses and mega-buffets typically run monthly or bi-monthly due to extreme grease loading. 24-hour cafés move quarterly. Celebrity-chef concepts follow the chef’s brand-standard spec, often monthly. Employee dining rooms and banquet kitchens are quarterly. We match frequency to actual cook volume per outlet.
Yes. Our crews are trained in casino vendor protocol: eye-in-the-sky awareness, chain-of-custody on tools and waste, escorted movement where required, and full equipment inventory on entry and exit. We’ve worked inside these rules for decades.
Yes. We serve multi-property operators across TX, OK, LA, NM, and AR with consolidated scheduling, consistent credentialed crews, per-property compliance reports, and a property-portfolio rollup — one account manager across the entire gaming footprint.
