Commercial Kitchen Hood & Fire Suppression Inspection Checklist

Are hood filters free from excessive grease buildup? Grease should not exceed 75% of filter capacity.

Are hood filters correctly installed and securely in place, angled at 45 degrees?

Are grease gutters and collection trays clean and free from accumulated grease?

Is the grease level in the grease trap below the maximum allowable level (typically 25% capacity)?

Is the grease trap free from leaks or damage?

Are access panels on ductwork accessible and unobstructed for cleaning and inspection?

Visually inspect accessible ductwork for excessive grease buildup. Note any areas requiring professional cleaning.

Is the exterior exhaust discharge free from obstructions and directing away from combustible materials?

Are the lights illuminating the cooking surface clean and functional?

Verify that the hood is constructed of approved materials (e.g., stainless steel).

Are all Ansul nozzles free from grease, obstructions, and properly aimed at the cooking surfaces?

Are nozzle caps intact and not damaged?

Is the pressure gauge on the Ansul cylinder within the acceptable operating range (green zone)?

Verify the hydrostatic test date on the Ansul cylinder. Is it within the required timeframe (typically every 12 years)?

Are fusible links clean, undamaged, and properly positioned above cooking appliances?

Is the manual pull station easily accessible and unobstructed?

Test the manual pull station to ensure it activates the system (perform test with qualified technician).

Inspect the system piping for any signs of damage, corrosion, or leaks.

Verify that the system will automatically shut off gas or electrical power to appliances upon activation.

Review the last inspection tag. Is the system within its required inspection interval (typically semi-annually)?

Inspect electrical wiring near cooking equipment for damage, fraying, or exposed conductors.

Ensure electrical wiring is properly protected in conduit and that the conduit is securely fastened.

Check gas line connections for leaks using a soap solution. Look for bubbles.

Verify the gas shut-off valve is easily accessible and functional.

Confirm that all cooking appliances are properly grounded.

Ensure that extension cords are not used as permanent wiring for cooking equipment.

Ensure electrical panels are accessible and free from obstructions.

Verify that electrical panels are properly labeled.

Test emergency lighting to ensure proper function in case of power outage.

Ensure exit pathways are clear and unobstructed.

Are maintenance records for the hood and fire suppression system readily available?

Is there a documented cleaning schedule for the hood, filters, and ductwork?

Have employees been trained on the proper use of the fire suppression system and fire extinguishers?

Is training documented for all employees on the use of portable fire extinguishers?

Are records of fire drills maintained and up-to-date?

Are previous inspection reports for the fire suppression system available for review?

Is an emergency contact list posted in a visible location?

Are Material Safety Data Sheets (MSDS) or Safety Data Sheets (SDS) readily available for all chemicals used in the kitchen?

Verify that portable fire extinguishers have been inspected and certified within the last year.

Are fire extinguishers readily accessible and properly mounted?