Commercial Kitchen Exhaust Hood Cleaning Inspection Checklist [FREE PDF]

Commercial kitchen exhaust hood systems are regulated under NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, which mandates cleaning frequencies based on cooking volume and type of cooking medium. The International Mechanical Code (IMC) Section 507 and local fire codes require documented cleaning inspections to ensure grease accumulation does not create a fire hazard in ductwork, plenums, and exhaust fans. Failure to maintain required cleaning inter

  • Industry: Building Maintenance
  • Frequency: Monthly
  • Estimated Time: 30-45 minutes
  • Role: Facility Manager
  • Total Items: 41
  • Compliance: NFPA 96-2021 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, International Mechanical Code (IMC) 2021 Section 507, OSHA 29 CFR 1910.157 - Portable Fire Extinguishers, ASHRAE Standard 154-2016 - Ventilation for Commercial Cooking Operations, NFPA 70 NEC Article 110.26 - Working Space About Electrical Equipment

Grease Filters and Baffles

Inspect grease filters, baffle filters, and filter frames for grease accumulation, damage, and correct installation.

  • Are grease filters or baffle filters clean and free of excessive grease buildup?
  • Are all filters properly installed in their tracks with no gaps or missing units?
  • Are filter frames and filter channels free of damage, distortion, or corrosion?
  • Are baffle filter surfaces free of carbon deposits or baked-on grease that resists normal cleaning?
  • Attach photos of filter condition before and after cleaning?

Grease Collection Troughs and Drip Pans

Verify grease collection components are clean, properly positioned, and draining correctly to prevent overflow hazards.

  • Is the grease collection trough clean and free of accumulated grease?
  • Is the grease drip cup or collection container emptied and clean?
  • Is the drain path from the trough to the collection container unobstructed?
  • Are collection containers constructed of metal and equipped with a tight-fitting cover?
  • Estimated volume of grease collected during this service interval?

Hood Plenum Interior

Inspect the hood plenum cavity above the filters for grease coating, structural condition, and access panel integrity.

  • Is the hood plenum interior free of grease accumulation exceeding 1/8 inch thickness?
  • Are plenum interior surfaces free of blistering paint or damaged coating that could contaminate food or ignite?
  • Are all plenum access panels present, hinged or removable, and securely closed after inspection?
  • Are fire suppression nozzle positions within the plenum undisturbed and unobstructed by grease?
  • Attach interior plenum photos documenting pre- and post-cleaning condition?

Exhaust Ductwork

Evaluate accessible duct sections for grease accumulation, structural integrity, and clearance from combustibles per NFPA 96 requirements.

  • Has the ductwork been cleaned to bare metal throughout all accessible sections?
  • Are all duct access panels and clean-out doors present, properly sealed, and labeled?
  • Is the duct free of holes, unsealed penetrations, or deteriorated joints that could allow grease or fire to spread?
  • Is required clearance maintained between the duct and all combustible construction (minimum 18 inches for unlisted ducts)?
  • Has a cleaning contractor certification sticker been applied to the duct at the point of entry?

Rooftop Exhaust Fan and Curb

Inspect the exhaust fan housing, wheel, motor, and grease containment at the rooftop termination point.

  • Is the exhaust fan housing interior clean and free of grease accumulation?
  • Is the fan wheel/impeller clean and balanced with no grease buildup causing vibration?
  • Is the grease containment tray or drip trough at the fan curb clean and draining properly?
  • Is the fan motor free of excessive grease, unusual noise, or heat indicating bearing failure?
  • Is the fan rotating in the correct direction and achieving rated airflow?
  • Attach photos of fan housing, wheel, and grease containment system?

Fire Suppression System

Verify fire suppression system components are undamaged, properly armed, and unobstructed following cleaning activities.

  • Are all fire suppression nozzles present, unobstructed, and free of grease or physical damage?
  • Have suppression system blow-off caps been reinstalled correctly on all nozzles after cleaning?
  • Is the suppression system control head armed and showing correct pressure or charge status?
  • Are gas valve interlocks and fuel shutoff connections intact and correctly configured?
  • Is the suppression system inspection current (within 6 months) per NFPA 96 requirements?

Make-Up Air (MUA) System

Inspect supply air components that balance the kitchen exhaust system to maintain proper pressure relationships and cooking performance.

  • Is the make-up air unit operational and supplying conditioned air during kitchen hours?
  • Are MUA filters clean and free of excessive dust, grease, or debris loading?
  • Is the MUA airflow discharging in the correct pattern to support hood capture without disrupting the thermal plume?
  • Are MUA ductwork connections, dampers, and access panels intact and in good condition?
  • Is there adequate negative pressure in the kitchen space (door does not push open excessively)?

Compliance Documentation and Corrective Actions

Record cleaning service documentation, outstanding deficiencies, and schedule any required follow-up inspections or repairs.

  • Has the cleaning contractor provided a written service report per NFPA 96 requirements?
  • Overall hood system compliance status after this inspection?
  • Describe all deficiencies identified and corrective actions required?
  • Is the next scheduled cleaning service date confirmed and recorded?
  • Attach the cleaning contractor service report and any additional compliance documentation?

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Why Use This Commercial Kitchen Exhaust Hood Cleaning Inspection Checklist [FREE PDF]?

This commercial kitchen exhaust hood cleaning inspection checklist [free pdf] helps building maintenance teams maintain compliance and operational excellence. Designed for facility manager professionals, this checklist covers 41 critical inspection points across 8 sections. Recommended frequency: monthly.

Ensures compliance with NFPA 96-2021 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, International Mechanical Code (IMC) 2021 Section 507, OSHA 29 CFR 1910.157 - Portable Fire Extinguishers, ASHRAE Standard 154-2016 - Ventilation for Commercial Cooking Operations, NFPA 70 NEC Article 110.26 - Working Space About Electrical Equipment. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What is a Commercial Kitchen Exhaust Hood Cleaning Inspection Checklist [FREE PDF]?

A Commercial Kitchen Exhaust Hood Cleaning Inspection Checklist [FREE PDF] is a standardized inspection form used by facility manager to ensure consistent building maintenance operations. It contains 46 inspection points organized into 8 sections. FREE commercial kitchen exhaust hood cleaning checklist PDF. Verify grease removal, fire suppression, and NFPA 96 compliance with this inspection guide.

How often should I use this building maintenance checklist?

This checklist is designed to be completed monthly. Regular use ensures compliance with NFPA 96-2021 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations and International Mechanical Code (IMC) 2021 Section 507 and helps identify issues before they become problems.

Can I download this Commercial Kitchen Exhaust Hood Cleaning Inspection Checklist [FREE PDF] as a PDF?

Yes, you can download this checklist as a FREE PDF for printing or offline use. The checklist includes 46 fields across 8 sections and typically takes 30-45 minutes to complete.

What compliance standards does this checklist cover?

This checklist helps ensure compliance with NFPA 96-2021 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, International Mechanical Code (IMC) 2021 Section 507, OSHA 29 CFR 1910.157 - Portable Fire Extinguishers, ASHRAE Standard 154-2016 - Ventilation for Commercial Cooking Operations, NFPA 70 NEC Article 110.26 - Working Space About Electrical Equipment. Following these standards protects your organization and ensures best practices.

How do I complete this building maintenance inspection checklist?

Begin by completing the header fields for Inspection Date and Time, Inspector / Cleaning Technician Name, Facility Name and Kitchen Location, Hood System ID / Unit Number, and Date of Last Cleaning Service. Work through each of the 8 sections, marking items Yes or No as applicable. Add notes for any issues found. The entire process takes approximately 30 to 45 minutes.

What are the key sections in this building maintenance checklist?

This building maintenance checklist is organized into 8 key sections: Grease Filters and Baffles, Grease Collection Troughs and Drip Pans, Hood Plenum Interior, Exhaust Ductwork, Rooftop Exhaust Fan and Curb, Fire Suppression System, Make-Up Air (MUA) System, Compliance Documentation and Corrective Actions. Each section contains specific inspection points that facility manager must verify. The structured layout ensures nothing is missed during building maintenance inspections and makes the process efficient, typically taking 30-45 minutes to complete.

Who should use this Commercial Kitchen Exhaust Hood Cleaning Inspection Checklist [FREE PDF]?

This checklist is primarily designed for facility manager working in building maintenance operations. However, it is also valuable for quality assurance teams, safety officers, compliance managers, and supervisors who need to verify that building maintenance standards are being met. Organizations of all sizes can benefit from using this Commercial Kitchen Exhaust Hood Cleaning Inspection Checklist [FREE PDF] to maintain consistency and accountability.

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