Commercial Kitchen Hood & Fire Suppression Inspection Checklist
This checklist is designed for Restaurant General Managers and Fire Inspectors to ensure the proper functioning and safety of commercial kitchen hood and fire suppression systems. Regular inspections are crucial to prevent fires, maintain compliance with NFPA 96, and protect your staff and property. Use this checklist monthly to document the condition of your system.
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General-purpose starting point only. Adapt it to the site, manufacturer instructions, and applicable local requirements. It does not replace a competent person's assessment or a required statutory form.
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Primary Risks
- •Grease fires due to inadequate cleaning
- •Failure of fire suppression system due to blocked nozzles or expired chemicals
- •Carbon monoxide poisoning from blocked exhaust
Standards and rules to review
- •NFPA 96
- •NFPA 17A
- •OSHA 1910.157
Inspection Items
Mark each item Not checked, OK, Issue or N/A. Only issues become findings — Not checked is not a failure.
Mark each item OK, Issue or N/A in the field
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Hood Filter & Grease Accumulation
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).
Ansul System Inspection
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)?
Electrical & Gas Safety
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.
Documentation & Training
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?
Expert Field Tips
Always use a degreaser specifically designed for kitchen hoods to avoid damaging the metal.
Schedule professional hood cleaning during off-peak hours to minimize disruption to your business.
Train all kitchen staff on how to manually activate the fire suppression system and the location of all fire extinguishers.
Frequently asked questions
How often should a Commercial Kitchen Hood & Fire Suppression Checklist be performed?
The frequency of a Commercial Kitchen Hood & Fire Suppression Checklist depends on site-specific risks and regulatory requirements. Typically, these inspections are conducted before each shift, weekly, or after any significant change in site conditions as per NFPA 96.
Who is qualified to conduct a Commercial Kitchen Hood & Fire Suppression Checklist?
A "competent person" as defined by NFPA 96 should perform this inspection. This individual must have the knowledge, training, and experience to identify existing and predictable hazards in the specific work environment.
What regulation or standard covers Commercial Kitchen Hood & Fire Suppression Checklist?
This inspection type is primarily governed by NFPA 96. Specialized local regulations and manufacturer specifications may also apply and should be consulted during the inspection process.
What are the most common findings in a Commercial Kitchen Hood & Fire Suppression Checklist?
Frequent issues identified during a Commercial Kitchen Hood & Fire Suppression Checklist include missing documentation, improper storage of materials, wear and tear on structural components, and non-compliance with safety signage requirements.
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