Wednesday, May 29, 2019

What You Need To Know To Pass Your Restaurant Fire Inspection

Bison Fire's What you need to know to pass Your Restaurant Fire Inspection

With large, busy kitchens full of flammable material and slippery surfaces, it’s no wonder that restaurants post such a fire hazard - and why passing your restaurant fire inspection is critical not only to staying open and avoiding paying steep fines, but also to keep your staff and patrons safe.

Being prepared is key to developing a good working relationship with the fire or insurance inspector, so today we’re going to cover what you need to know to pass your restaurant fire inspection:

Stay Organized

Since most inspections happen unannounced, it’s prudent to make sure that your filing system allows you give the inspector whatever he needs to complete the inspection.

Make sure that you have reports from all previous inspections somewhere accessible, and that you’ve included documents that show how you’ve resolved any issues from previous inspections.

Even though the inspector will typically give you notes reflecting their findings, we recommend touring the restaurant with the inspector and take notes. This shows you’re engaged and paying attention, and can be a good opportunity to take any notes about the inspector’s thought process so you can ace future inspections.

Know the Inspection Areas


Ensuring that these doors work properly will be critical to the inspection, so make sure that all exit doors are accessible, well lit, easily identifiable, and are working properly.

Take fire inspections into consideration when choosing your security methods. Using unapproved locks, chaining doors shut, and covering doors so they can’t be easily identified by people inside the building may not comply with the inspector’s standards.


Combustible or flammable liquids must be stored in an organized, orderly fashion inside of approved containers and storage cabinets. These cabinets must also be at least 18 inches below the fire sprinklers, and stored far away from heat and flame-producing appliances.

Different liquids and products will have varying limits and storage requirements, so make sure to follow them to the letter and keep the space around the flammables clean and clear.


Inspectors will be looking issues such as making sure all outlets have cover plates, as well as for wiring that isn’t properly insulated or covered.

Stay prepared by making sure to properly label all electrical panels and ensure that a radius of at least 30 inches is maintained from all panels.

As you may know, extension cords must be heavy duty, in good working condition, and only used to temporarily power small appliances. All extension cords must be grounded and if multiple items need to be plugged in power bars with built-in circuit breakers must be used and plugged into a permanent electrical outlet.

Fire Protection/Suppression and Fire Alarm Systems

Make sure that fire extinguishers are distributed throughout your building and will work when tested, and give the inspector copies of all your system and equipment inspections, testing, and maintenance (ITM) reports.

Passing the Inspection

Passing your inspection proves your dedication to making your facility as safe as possible, but if you don’t take these steps:

  • Ask questions, so you fully understand all the issues
  • Discuss the best steps to resolving the issue with your inspector
  • Take notes and reference them so the issue doesn’t happen again

For more information about keeping your restaurant safe from fires, contact the expert at Bison Fire Protection. Call 866-441-3473 today to schedule an appointment with a fire safety experts.

Together we can make the world a safer place!

Posted by Rob Read at 9:11 AM


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