Kitchen/ Restaurant

Fire/Life Safety Check List

Location: Date of Inspection:

Inspected By: Department:
INSPECTION ITEMS Y N Comment
A. Facility Design and Construction
1.0 Is the facility in compliance with the building and
fire codes?
2.0 Have any renovations and/or alterations been
made since the last inspection?
3.0 Are concealed spaces properly fire stopped, or
otherwise protected?
4.0 Are cooking areas separated from all other spaces
by firewalls or fire barriers?
5.0 Are the building’s furnishings and decorations fire
retardant?
6.0 Are all exterior areas of the business property
illuminated?
7.0 Are exterior doors and windows of the business
property secured from unauthorized access?
B. Means of Egress and Access
1.0 Are fire exits designed on the occupant loading and
hazards? (e.g. number of fire exits to occupants)
2.0 Are fire exits/doors provided with panic hardware
and not locked, such as by chains or padlocks?
Are the hardware operates properly
3.0 Are the locations of fire exits indicated by clearly
visible signs?
4.0 Is an emergency lighting system provided in means
of egress? Is it functional?
5.0 Are access aisles in areas with seating at tables, in
which there are a maximum of 50 patrons, at least
36 in (91cm) wide?
6.0 Are access aisles in areas with seating at tables, in
which there are 50 or more patrons, at least 44 in
(112 cm) wide?
7.0 Are access aisles in seating areas without tables,
such as bar-side seating, at least 12 in (30 cm)
wide for every 14 seats served by the access?
8.0 Is the travel distance to a fire exit or a separate
smoke compartment not more than 200 ft. (61 m),
or 250 ft. (76 m) for areas protected by an
automatic sprinkler system?
9.0 No obstruction on exit doors
10.0 No exits, aisles, corridor or stairways obstructed

C. Fire Safety & Displayed Evacuation Plans

1 Emergency Evacuation Plan displayed?
2 Employees are trained in Basic firefighting safety
3 Employees are completed the emergency
evacuation familiarization
4 Employees knows their nearest exit and assembly
area
5 Chefs and Stewards are completed the LPG
Training
D. Housekeeping
1 All areas free from combustible waste material
creating a fire hazard
2 Combustible materials kept clear of ignition
sources
3 Sprinkler Head unobstructed, 18inches free
clearance
4 All compressed gasses should be properly used,
stored and secured
E. Fire Prevention/Fire Protection
1 Fire alarm system inspected, tested and
maintained (NFPA 72)
2 Type and quantity of Fire detection system on the
area.
3 Sprinkler System (Water) inspected, tested and
maintained (NFPA 25)
4 Available Fire hose Cabinet and distance from the
area
5 Fire extinguisher visually inspected monthly/tested
annually (NFPA 10)
6 Fire Extinguisher available, visible and
unobstructed (NFPA 10)
7 “No Smoking” sign posted (E.O 28)
8 Self-Closing fire doors function properly and are
free of obstruction
10 Distance of fire extinguisher between each other
F. Hazardous Equipment/Materials
1 Material Safety Data readily available on premises
for all hazardous materials
2 Inspection of:
2.1LPG line
2.2Gas Detector
2.3Gas Panel
2.4 kitchen fire suppression
2.5 Electrical Panel
G. Commercial Cooking

Is kitchen equipment inspected on a regular basis?

(i.e., quarterly for high-volume cooking operations,
semi-annually for moderate-volume cooking
operations, and annually for low-volume cooking
operations.)
H. Electrical