Kitchen Hood Suppression Inspection

Kitchen hood suppression inspection is the mandatory semi-annual service that keeps your wet-chemical suppression system above your cooking line code-compliant under NFPA 96, NFPA 17A and the Ontario Fire Code. Every commercial kitchen in Ontario with a deep fryer, grill, char-broiler or wok station is required to have its system inspected every six months by a certified technician.

First National Fire Protection performs kitchen hood suppression inspection on every major system brand — Ansul R-102, Amerex KP, Pyro-Chem Kitchen Knight, Kidde Piranha, Range Guard and Badger. Restaurants, hotels, hospital cafeterias, school and institutional kitchens, ghost kitchens and food courts across Ontario rely on us to keep their kitchens insured and open.

We coordinate with your hood and exhaust cleaning vendor so your NFPA 96 documentation is complete in one visit. Every kitchen hood suppression inspection comes with a compliance certificate ready for your AHJ and insurer.

NFPA 96 and the Ontario Fire Code require a semi-annual kitchen hood suppression inspection on every commercial cooking line. A missed inspection — or an activated and uncleared system — is grounds for the fire prevention officer to order the kitchen closed until compliance is restored.

Commercial kitchen fires are one of the leading causes of insurance claims in Ontario food service. Your insurer will almost certainly require proof of current semi-annual kitchen hood suppression inspection as a condition of coverage.