NFPA 96

1. Exhaust Hoods and Air Supply Ventilation Ducts.

a) Are the exhaust hoods clean? b) Is there food buildup in filters or on baffle plates? c) Can grease be easily wiped off of filters? d) Are air supply ducts accessible for cleaning and removal of grease deposits?

2. Grease Disposal Unit (Suction Scupper or Grease Separator).

a) Is the suction scupper installed according to the manufacturer’s instructions? b) Are waste water drains properly connected and functioning? c) Is the overflow pipe extended below the maximum liquid level? d) Is the grease separator maintained so that it collects 25% of the total grease and wastewater? e) Is there a properly functioning backflow preventer on drains, connected to the drainage system?

3. Grease Storage Container.

a) Does the container have a cleanout fitting installed at the bottom of the container? b) Does the container have a watertight top? c) Is there a grease level indicator on the container lid? d) Is the container vented to the outside of the building?

4. Exhaust Fan and Motor.

a) Does the fan operate at all times when the exhaust hood is in use? b) Do fans have an automatic reverse shutoff device that activates if the pressure differential becomes excessive? c) Do you have a spare exhaust fan? d) Is there a safety interlock system to prevent the operation of fans should the power fail?

5. Exhaust Hood Fire Protection System.

a) Are the automatic fire suppression systems in place and operational? b) In an exhaust hood, is there a heat sensor, or is the fire suppression system automatic? c) Are there extinguishers installed in the exhaust hood to be used by employees when required?

6. Kitchen Equipment and Other Appliance.

a) Does all equipment have a listed approval label that can be reached easily for cooking inspection frequency systems? b) Are gas appliances located so that they cannot be ignited by grease and other flammable vapours? c) Do exhaust hoods extend far enough beyond the commercial cooking equipment with high heat output, to minimize the danger of grease fires? d) Does all electrical equipment have a proper grounding system in place? e) Are the range tops set up with a pilot shield, or are they protected to keep out flames and hot grease?

7. Cooking Area (annual).

a) If you cook with a high heat output source, is there a minimum of two feet between the cooking equipment and combustible material? b) Are all appliances at least 12 inches from the wall or partition that separates the cooking area from any other area of the facility? c) Are there cooking equipment located in areas with adequate ventilation, and away from other fixtures?

8. Ovens (annual).

a) Is there a fire suppression system installed in ovens that have gas or electric heat sources and/or pilot lights? b) If the oven works on electricity, is it equipped with an approved fire protection system (if the oven has heat-producing elements)?

If you wish to cover all these elements with a single inspection, please refer to the NFPA 96 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. This is the document that lays out all requirements and standards for commercial kitchen maintenance in detail.

To make things easier, work with Niagara Falls Hood Cleaning since we have experience serving commercial kitchens. We’ll draw up an inspection schedule for you, making sure all items are covered in the right amount of time and providing your kitchen staff with a reference point for safety inspections.