HomeMy WebLinkAboutKitchen (2).pdfThe following items are required to ensure fire safety and will be reviewed during
the fire inspection:
Annual inspection is required.
Address
Must be visible from the street or
access road. Letters must be a mini-
mum of 4 inches (100mm) in height.
Exit lights
Required above entrance door and
every exit door. Illuminated at all
times
Fire Extinguishers
51b ABC Commercial type
One located at each entrance and
each of the exits.
Must be mounted on the wall using
approved bracket.
Must be visible and accessible.
Must have a current certification tag
in place, valid within current 12
month period.
Fire -extinguishing systems must be
installed to protect commercial cook-
ing equipment that produces grease -
laden vapors.
One Class K extinguisher
must be provided within
30 feet of kitchen
cooking equipment.
Fire -extinguishers
must be serviced at least
every 6 months and
after activation.
Maintain stove and vent hoods free
of grease on a daily, weekly, and
monthly cleaning schedule.
Exit doors: No overriding locks such
as slide deadbolts or padlocks etc.
Opens with minimum force (20lbs)
Emergency lights: Required over
each exit door.Must have a current
certification tag in place, valid within
current 12 month period.
Fire Alarms
If your building is equipped
with a fire alarm pull station,
ensure it is visible and
accessible at all times.
Smoke Alarms
If your building is only equipped with
smoke alarms, these must be tested
monthly as well. Records of all tests
must be maintained including the date
the batteries were changed in these
types of devices.
Fire Department
must be contacted
to conduct and approve
Fire Inspection
prior to occupancy.
Restaurants and Commercial Cooking
Commercial cooking operations are
required to be protected by a rated
hood and duct system along with a
built in fire suppression system.
Maintenance includes daily cleaning
of spilled grease and contaminants
and visual checks of the extinguishing
system to ensure it is operational.
In addition:
✓Kitchen hoods, ducts and exhaust
systems must be steam -cleaned a
minimum of once per year and up to 4
times per year depending on use.
✓Kitchen suppression systems must
be serviced every 6 months. Portable
fire extinguishers are serviced every
12 months.
✓A sign detailing what to do in event
of a fire must be posted adjacent to
the remote pull station for the kitchen
suppression system.
,/All commercial kitchens that pro-
duce grease laden vapors must have a
UL 300 approved extinguishing sys-
tem alone with a portable "K" class
fire extinguisher.
Sprinkler Systems
If your building is equipped with a
sprinkler system it must be inspected
and tested as well. The system valves
and gauges must be inspected at least
weekly to ensure that the system is in
good operating condition. A supply of
spare sprinkler heads with an appropri-
ate wrench must also be maintained
on site. This includes an inspection of
the fire department connection on the
exterior of the building to ensure that it
has not been tampered with. At least
once annually the complete sprinkler
system must be tested and certified by
a company qualified to do such work.
Are sprinkler heads free of obstruction?
Are fire doors properly working & free
from obstruction?
Are exit doors unlocked & free of ob-
struction?
Are all electrical plates and outlets free
from exposed wiring?
Are extension cords used for temporary
purpose only?
Are electrical panels kept clear at least
36 inches from storage?
Are compressed gas cylinders secured
to prevent tipping?
Are hallways and storage spaces free of
accumulated rubbish?
Is storage kept 24 inches from ceilings?
Are fire lanes clearly posted & marked?
Are combustibles kept a safe distance
from any heat source? (min. 36 inches)
Are flammable liquids properly used and
stored?
Are employees trained in fire safety and
able to use a fire extinguisher?
Are employees aware of the location of
fire extinguishers and exit doors?
Are safety issues enforced at all times?
(Do you have a written policy)
Do you have a Fire Safety Plan?
Are employees trained in this plan?
Are hazardous materials properly la-
beled?
Are hazardous materials properly stored
& disposed of?