A short list most inspectors check in minutes, so you can check it yourself first.
A fire marshal does not need long to tell how a kitchen exhaust system has been cared for. They look at a short list of things, and most of them can be checked in minutes. Here is what that list usually covers, so you can check it yourself before they do. Rules differ by city and county, and your local fire marshal has the final word.
A sticker on the hood shows who cleaned it and when. If it is faded, missing or old, that is the first question an inspector asks.
Visible grease on the hood, filters, the surfaces around the cook line and any exposed duct is an easy write up. So is grease dripping or pooling on the roof near the fan.
NFPA 96 covers the hood, plenum, ductwork and rooftop fan. A clean hood with a dirty duct or fan does not meet the intent of the standard. See our guide to what a full exhaust clean includes.
Filters should be installed, undamaged and the right type for your hood. Missing or bent filters are a common finding.
Access panels in the duct should be reachable and properly closed. Keep the area around the hood and the exhaust fan clear of clutter and stored items.
Be ready to show your last cleaning report. A report with photos shows the whole system was cleaned, not only the part you can see. Keep reports at the kitchen.
Inspectors also look for a current tag on the fire suppression system. NFPA 17A calls for an inspection every six months. TruShine coordinates suppression and extinguisher inspections through our licensed fire protection partner. Learn more about fire suppression coordination.
If your menu or hours changed, your cleaning schedule may need to change too. NFPA 96 sets frequency by cooking volume and fuel. See how often your hood needs cleaning.
Sources: NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) and NFPA 17A (Standard for Wet Chemical Extinguishing Systems). Your local authority having jurisdiction decides which editions apply.
Stand at the cook line and look up. Is the sticker current? Is there grease you can see? Are filters in place? Can you hand over your last report and your suppression tag date? If any answer is a question mark, fix it before the inspector asks. Our hood and exhaust cleaning service leaves a photo report every visit.
20 minutes. We check your hood schedule, grease trap records, fire suppression status and used cooking oil documentation before an inspector does.
Or call Atlanta: 678-751-8871 · Carolinas: 704-970-7290
20 minutes. No charge. No obligation. We check your kitchen before an inspector does.
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