Preparing your kitchen hood for an inspection
Whether it is a MAPAQ health inspection, a fire department visit or your insurer's, the hood is one of the first things looked at in a commercial kitchen. Here is a simple list to go through a few days before.
Updated
Quick answer
Before an inspection, check that the filters are clean and properly in place, that no grease drips from the hood, that the grease cups are emptied and that you can show the date of the last deep cleaning. Keep the proof (invoice, photos) in one place.
The checklist
- Filters: clean, no brown deposits, all in place and properly seated, with no gaps between them.
- Hood: no grease dripping around the edges or onto the cooking appliances.
- Grease cups and troughs: emptied and cleaned.
- Stainless steel around the cooking line: degreased.
- Suction: smoke is properly exhausted while cooking.
- Records: date of the last deep cleaning, company name, invoice and photos.
Records to keep
Keep cleaning invoices, before and after photos and, if your provider issues one, the cleaning sticker or certificate together. This proof answers the inspector's or insurer's questions about the date and extent of the last cleaning.
When to schedule the cleaning
Plan the deep cleaning one to two weeks before the inspection, to leave time to fix anything missed. The work is done with the kitchen closed, after service or on a day off.
HygiePro cleans the hood, filters, plenum and troughs and provides before and after photos. HygiePro does not yet provide an NFPA 96 compliance sticker: if the inspection or your insurer requires one, let us know during the assessment visit.
Frequently asked questions
What does an inspector look at on a hood?
Mainly the cleanliness of the filters, the absence of dripping grease, the condition of the grease cups and proof of a recent cleaning. Exact requirements depend on the type of inspection.
Are before and after photos enough as proof?
They show the work done and its date, which helps. Some insurers also require a sticker or certificate from a certified company: check your insurance policy.