Restaurant Kitchen Hood and Suppression System Fire Safety Checklist

This restaurant kitchen hood and suppression system checklist ensures compliance with NFPA 96-2021 Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 17A Standard for Wet Chemical Extinguishing Systems, and local fire authority hood cleaning and inspection requirements. Designed for restaurant managers and fire suppression service technicians.

  • Industry: Food Service / Security Services
  • Frequency: Monthly (Self-Inspection); Semi-Annual (Service Tech)
  • Estimated Time: 20-30 minutes
  • Role: Restaurant Manager / Fire Suppression Technician
  • Total Items: 9
  • Compliance: NFPA 96-2021 Ventilation Control and Fire Protection of Commercial Cooking, NFPA 17A Wet Chemical Extinguishing Systems, NFPA 10 Portable Fire Extinguishers, Local Fire Authority Hood Cleaning Requirements, IFC International Fire Code Chapter 9 Fire Protection Systems

Hood and Grease Filter Cleanliness

Grease accumulation inspection per NFPA 96 intervals.

  • Grease filters cleaned within NFPA 96 frequency interval?
  • No heavy grease accumulation on hood, duct, or plenum?
  • Grease collection cup emptied and clean?
  • Hood cleaning log with last service date posted on hood?

Suppression System Status

Ansul/Kidde cylinder pressure, links, and fuel shutoff.

  • Suppression system cylinder pressure in green/normal zone on gauge?
  • Fusible links intact, undamaged, and no apparent grease coating?
  • Fuel shutoff (gas valve) operational and accessible?
  • Class K portable extinguisher within 30 feet of cooking area and serviced?
  • Kitchen Fire Safety Inspection Notes

Related Food Safety Checklists

Related Kitchen Operations Checklists

Why Use This Restaurant Kitchen Hood and Suppression System Fire Safety Checklist?

This restaurant kitchen hood and suppression system fire safety checklist helps food service / security services teams maintain compliance and operational excellence. Designed for restaurant manager / fire suppression technician professionals, this checklist covers 9 critical inspection points across 2 sections. Recommended frequency: monthly (self-inspection); semi-annual (service tech).

Ensures compliance with NFPA 96-2021 Ventilation Control and Fire Protection of Commercial Cooking, NFPA 17A Wet Chemical Extinguishing Systems, NFPA 10 Portable Fire Extinguishers, Local Fire Authority Hood Cleaning Requirements, IFC International Fire Code Chapter 9 Fire Protection Systems. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Restaurant Kitchen Hood and Suppression System Fire Safety Checklist cover?

This checklist covers 9 inspection items across 2 sections: Hood and Grease Filter Cleanliness, Suppression System Status. It is designed for food service / security services operations and compliance.

How often should this checklist be completed?

This checklist should be completed monthly (self-inspection); semi-annual (service tech). Each completion takes approximately 20-30 minutes.

Who should use this Restaurant Kitchen Hood and Suppression System Fire Safety Checklist?

This checklist is designed for Restaurant Manager / Fire Suppression Technician professionals in the food service / security services industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

Browse More Checklists