Checklist template

Kitchen fire prevention for restaurants

A ready-to-use checklist with 119 items in 6 sections, covering Hood and ducts, Suppression system, Extinguishers, Grease management, Electrical and gas, Staff readiness. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 119 Items
  • 102 Yes / No checks
  • 6 Scored ratings
  • 132 Points

Use this template How audits work

1. Hood and ducts 20 items

  1. Grease filters fill the whole hood opening with no gaps or missing filters Yes / No 1 pt
  2. The filters are metal baffle filters, not mesh Yes / No 1 pt
  3. Filters are installed with the baffles running vertically Yes / No 1 pt
  4. The filter cleaning log shows filters were cleaned on the schedule set by company policy Yes / No 1 pt
  5. Filters show no grease dripping or heavy buildup Yes / No 1 pt
  6. The inside surfaces of the hood are free of grease buildup Yes / No 1 pt
  7. Hood grease cups and troughs are emptied before they overflow Yes / No 1 pt
  8. The exhaust fan is running while any cooking appliance is on Yes / No 1 pt
  9. The makeup air unit is running while the exhaust fan is on Yes / No 1 pt
  10. A certified contractor cleans the hood and ducts at the interval required by local fire code for the type of cooking Yes / No 1 pt
  11. Date of the last hood and duct cleaning Date
  12. The cleaning sticker on the hood shows the contractor, the date and the next due date Yes / No 1 pt
  13. The contractor's report of the last cleaning is on file Yes / No 1 pt
  14. Areas the contractor reported as inaccessible or not cleaned have been dealt with Yes / No 1 pt
  15. Duct access panels are closed with all fasteners in place Yes / No 1 pt
  16. The last cleaning report confirms the rooftop fan has a hinge kit Yes / No 1 pt
  17. The rooftop grease containment at the exhaust fan is not overflowing onto the roof Yes / No 1 pt
  18. Light fixtures inside the hood have intact covers Yes / No 1 pt
  19. Every appliance that produces grease vapor sits fully under the hood Yes / No 1 pt
  20. Grease condition of the hood and filters Rating
    • Clean metal 5 pts
    • Light film 3 pts
    • Heavy buildup or dripping 1 pt

2. Suppression system 20 items

  1. The service tag of the hood suppression system is dated within the interval required by local fire code Yes / No 1 pt
  2. Date of the last suppression system service Date
  3. The last service was done by a licensed fire protection contractor Yes / No 1 pt
  4. The last service report is on file Yes / No 1 pt
  5. Deficiencies listed on the last service report have been corrected Yes / No 1 pt
  6. Every nozzle has its blow-off cap in place Yes / No 1 pt
  7. Nozzles are free of grease buildup Yes / No 1 pt
  8. Each appliance sits under the nozzles that were set up for it Yes / No 1 pt
  9. Floor markings or positioning devices show where appliances on casters belong Yes / No 1 pt
  10. No appliance has been added, removed or moved since the last service without a review by the contractor Yes / No 1 pt
  11. The manual pull station is not blocked by equipment or stock Yes / No 1 pt
  12. The manual pull station is on the path to an exit Yes / No 1 pt
  13. The pin and seal of the manual pull station are intact Yes / No 1 pt
  14. Operating instructions are posted at the manual pull station Yes / No 1 pt
  15. The gauge on the agent cylinder reads in the green zone where a gauge is fitted Yes / No 1 pt
  16. The last service report confirms the fusible links were replaced Yes / No 1 pt
  17. The last service report confirms the gas shuts off automatically when the system trips Yes / No 1 pt
  18. The last service report confirms electric appliances under the hood lose power when the system trips Yes / No 1 pt
  19. Tamper seals on the control head are intact Yes / No 1 pt
  20. Readiness of the hood suppression system Rating
    • In date with no open deficiencies 5 pts
    • In date with open deficiencies 3 pts
    • Overdue or impaired 1 pt

3. Extinguishers 19 items

  1. A class K extinguisher is mounted in the kitchen, on the way from the cooking line to the exit Yes / No 1 pt
  2. A placard at the class K extinguisher says to activate the hood suppression system first Yes / No 1 pt
  3. Multipurpose (ABC) extinguishers are mounted in the dining room Yes / No 1 pt
  4. A multipurpose extinguisher is mounted in the back-of-house storage or receiving area Yes / No 1 pt
  5. Every extinguisher hangs on its bracket or sits in its cabinet, not on the floor Yes / No 1 pt
  6. No extinguisher is blocked by stock, carts or equipment Yes / No 1 pt
  7. A sign marks the location of each extinguisher Yes / No 1 pt
  8. Every pressure gauge reads in the green zone Yes / No 1 pt
  9. Every extinguisher has its pin held by a tamper seal Yes / No 1 pt
  10. Every extinguisher carries a service tag dated within the interval required by local fire code Yes / No 1 pt
  11. Date of the last extinguisher service by a contractor Date
  12. The tag of each extinguisher is initialed for every month since the last service Yes / No 1 pt
  13. No extinguisher shows dents, corrosion or a blocked nozzle Yes / No 1 pt
  14. No extinguisher is past the internal maintenance or pressure test date shown on its label Yes / No 1 pt
  15. An extinguisher that has been used, even partly, is taken out of service until recharged Yes / No 1 pt
  16. Walking distance from the cooking line to the class K extinguisher (ft or m) Number
  17. Extinguishers on site Number
  18. Extinguishers with a deficiency found during the visit Number
  19. Condition of the extinguishers Rating
    • All in date, charged and accessible 5 pts
    • One or two deficiencies 3 pts
    • Several deficiencies or class K missing 1 pt

4. Grease management 19 items

  1. Fryer oil is between the minimum and maximum fill lines Yes / No 1 pt
  2. Fryers are at least 16 in (41 cm) from open-flame appliances or separated by a splash guard Yes / No 1 pt
  3. Fryers are switched off when the kitchen is unattended Yes / No 1 pt
  4. The sides of fryers and the wall behind them are free of grease runs Yes / No 1 pt
  5. The floor under the cooking line is degreased on a weekly schedule Yes / No 1 pt
  6. Griddle grease drawers are emptied at least once per shift Yes / No 1 pt
  7. Charbroiler drip trays are emptied at least once per shift Yes / No 1 pt
  8. Crumb trays of toasters and conveyor ovens are emptied daily Yes / No 1 pt
  9. Oven interiors are free of carbon and grease buildup Yes / No 1 pt
  10. Grease-soiled towels are kept in a closed metal container or a closed linen bag away from heat Yes / No 1 pt
  11. Towels laundered on site are left to cool before they are folded and stacked Yes / No 1 pt
  12. The lint screen of the on-site dryer is cleaned after each load Yes / No 1 pt
  13. Used fryer oil is moved to the storage tank in a covered caddy or through closed piping Yes / No 1 pt
  14. The lid of the used oil tank or bin is closed Yes / No 1 pt
  15. The ground around the used oil tank is free of spilled oil Yes / No 1 pt
  16. Cardboard, paper goods and packaging are not stored on or beside cooking appliances Yes / No 1 pt
  17. Aerosol pan spray is stored away from the cooking line Yes / No 1 pt
  18. Nothing combustible is stored on the shelf above the cooking line Yes / No 1 pt
  19. Grease buildup on and around the cooking line Rating
    • None visible 5 pts
    • Light buildup in hard-to-reach places 3 pts
    • Heavy buildup 1 pt

5. Electrical and gas 18 items

  1. Gas appliances on casters are connected with a flexible gas connector Yes / No 1 pt
  2. Each gas appliance on casters has a restraining cable attached to the wall Yes / No 1 pt
  3. Casters of cooking appliances are locked Yes / No 1 pt
  4. Flexible gas connectors are free of kinks Yes / No 1 pt
  5. The main gas shut-off valve is labeled Yes / No 1 pt
  6. Nothing blocks access to the main gas shut-off valve Yes / No 1 pt
  7. Employees asked could point to the main gas shut-off valve Yes / No 1 pt
  8. No gas odor is present in the kitchen Yes / No 1 pt
  9. Pilot lights are lit with a steady blue flame Yes / No 1 pt
  10. The carbon monoxide detector works when its test button is pressed, where one is installed Yes / No 1 pt
  11. Nothing is stored in front of the electrical panel, inside the clearance marked on the floor or required by local code Yes / No 1 pt
  12. Breakers in the electrical panel are labeled Yes / No 1 pt
  13. No breaker is taped or held in the on position Yes / No 1 pt
  14. No cooking or holding equipment is plugged into an extension cord or power strip Yes / No 1 pt
  15. Appliance cords are free of fraying and exposed wire Yes / No 1 pt
  16. Heat lamps have no paper or packaging stored against them Yes / No 1 pt
  17. Date of the last service of the gas cooking appliances Date
  18. Condition of gas and electrical connections on the cooking line Rating
    • No defects 5 pts
    • Defect to schedule, such as a missing label or unlocked caster 3 pts
    • Defect needing immediate repair, such as a gas odor or frayed cord 1 pt

6. Staff readiness 23 items

  1. A fire emergency plan showing exit routes and the assembly point is posted Yes / No 1 pt
  2. Kitchen employees asked could describe how to use an extinguisher (pull the pin, aim at the base, squeeze, sweep) Yes / No 1 pt
  3. Fire training records are on file for the current kitchen employees Yes / No 1 pt
  4. Employees asked know never to put water on a grease fire Yes / No 1 pt
  5. Employees asked could point to the manual pull station of the hood system Yes / No 1 pt
  6. Employees asked know to activate the hood system before using the class K extinguisher Yes / No 1 pt
  7. Employees asked know to call the fire department even when a fire appears to be out Yes / No 1 pt
  8. A fire drill or evacuation walk-through was held within the period set by company policy Yes / No 1 pt
  9. Date of the last fire drill or evacuation walk-through Date
  10. The kitchen exit door opens from the inside without a key during operating hours Yes / No 1 pt
  11. The path to the kitchen exit is clear Yes / No 1 pt
  12. Exit signs are lit Yes / No 1 pt
  13. Emergency lights come on when their test button is pressed Yes / No 1 pt
  14. Sprinkler heads in the kitchen are free of grease and paint Yes / No 1 pt
  15. Storage is kept at least 18 in (46 cm) below sprinkler heads Yes / No 1 pt
  16. The closing checklist includes switching off the cooking appliances Yes / No 1 pt
  17. The last fire department inspection report is on file Yes / No 1 pt
  18. Violations from the last fire department inspection have been corrected Yes / No 1 pt
  19. The employee smoking area has a metal receptacle placed away from the dumpster and the used oil tank Yes / No 1 pt
  20. Fires, flare-ups and suppression system discharges in the last 12 months Number
  21. Name of the manager on duty Short text
  22. Overall kitchen fire prevention Rating
    • Services in date, cooking line free of grease, staff know the steps 5 pts
    • Services in date, but grease buildup or gaps in staff knowledge 3 pts
    • A service overdue, a system impaired or heavy grease 1 pt
  23. Corrective actions required Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

Categories

Related templates

← All templates

Brand standards

At every site, every time

Start Free Contact us