As a homebrewer, sure, the sanitation may look like that.
But in an actual brewery, things are a bit different.
In the brewhouse: the malt mill, the mash tun, the lauter tun, the wort kettle, the whirlpool, the plate heat exchanger, all pipes and lines connecting them. The malt silos should also be cleaned, but not on a weekly basis or once a day.
The fermentation cellar: floor, hoses, pipes, fittings, propagation vessels, fermentation tanks, lager tanks, equipment for analysis. Several times a day.
The filter: floor, fittings, hoses, pipes, the filtration devices, pressure tanks. This needs to be done several times a day.
Filling hall: beer line from the filter, filling cylinders, the filling machines, rinsers, floors, transport bands... yeah, just about everything in the filling hall because at that point, the quality of the beer can not be improved, just maintained. Oh, and crates, bottles. Here everything needs to be sanitized several times a day.
At a modern brewery, there's ALOT of cleaning. At any given time, if you find yourself without anything to do you can always go and swab the floors with sodium hydroxide or chlorine.
In many cases in a brewery, sanitation needs to be done BEFORE and/or AFTER each process.
But yeah, different for most homebrewers.