Commercial Kitchen Hood Inspection - FREE PDF

Inspection of commercial kitchen ventilation systems including hood, filters, ductwork, and fire suppression per NFPA 96.

  • Industry: Food Service / Restaurants
  • Frequency: Monthly / Quarterly
  • Estimated Time: 20-30 minutes
  • Role: Kitchen Manager / Fire Safety Officer
  • Total Items: 26
  • Compliance: NFPA 96, IFC, Health Code, Insurance

Pre-Inspection Setup

Initial verification and preparation before conducting Commercial Kitchen Hood Inspection.

  • Required documentation available?
  • Inspection tools/equipment ready?
  • Inspection area accessible and safe?
  • Relevant personnel notified?

Visual Inspection

Visual examination of equipment, systems, or conditions per NFPA 96 requirements.

  • Overall condition satisfactory?
  • Labels and markings legible?
  • Mounting/installation secure?
  • Required clearances maintained?
  • Free from obstructions?

Functional Testing

Operational tests and functional verification.

  • Operational test performed?
  • Operation within normal parameters?
  • Safety devices functioning?
  • Gauges/indicators reading correctly?

Compliance Verification

Verify compliance with NFPA 96, IFC, Health Code, Insurance requirements.

  • Meets current code requirements?
  • Service/maintenance current?
  • Documentation complete and current?
  • Prior deficiencies corrected?

Maintenance Assessment

Identify maintenance requirements and corrective actions.

  • Maintenance required?
  • Priority Level
  • Maintenance Description

Inspection Summary

Document overall findings and follow-up actions.

  • Overall Inspection Result
  • Re-inspection required?
  • Re-inspection Due Date
  • Detailed Findings Notes
  • Corrective Actions Required
  • Inspector Signature/Verification

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